In high school I co-founded my school’s first Green Club. A significant focus of our work involved educating others on the importance of reducing meat and dairy intake. I also worked as a recipe tester and developer creating new vegan videos for the organization Climate Diet. Some of my favorite recipes included Spicy Almond Udon Noodles, Chicken (oyster mushrooms) and Waffles, and vegan Bulgogi Rice Bowls. In a three-year internship with Around the World in 80 Fabrics, I did work on stories related to vegan fashion. I synthesized interviews related to alternative fabrics. For example, instead of leather to make boots, people can instead make leather out of different fruits. Mycelium (mushrooms) and Pinatex (pineapple) are just some example of what can be substituted for the classic leather. I also did illustration for a children’s book about climate resilience, including awareness about limiting meat intake and switching to a more plant-based diet. In addition, I worked with Miriam’s Kitchen, which supplies meals for the houseless in DC. For Miriam’s Volunteer Appreciation Day, I was asked to come up with a vegan hors d’oeuvres menu. Some of the dishes I developed included rosemary stuffed mushrooms and vegan crab cake sliders.

In college I plan to study food science with the goal of developing sustainable, plant-based meat and dairy alternatives that are both environmentally friendly and cruelty-free.

Support Young Veg Activists

To send support for additional scholarships and internships, donate at www.vrg.org/donate or call (410) 366-8343. You can also send a donation to VRG, P.O. Box 1463, Baltimore, MD 21203.

Do you know an amazing high school student who promoted veganism? If so, let them know about our annual scholarship contest. The deadline for high school seniors is February 20^th of each year. To see scholarship rules and past winners, visit www.vrg.org/student/scholar