By Shelby Jackson, VRG Intern

Designing your own service project that engages with an issue you and your friends care passionately about can be an extremely rewarding and enjoyable experience. In high school, my friends and I distributed free vegetarian burritos to the homeless. Our project was simple: we would fundraise, use the money to purchase and prepare burritos, and distribute them to the homeless.

This project was an informal operation, and sometimes my friends and I would use the ingredients we found in whatever house we happened to be hanging out in. Other times, we would ask our friends and family for money or we’d contribute from our own pockets. Burritos are just about the easiest and cheapest thing to make, and how you make them can really just depend on what ingredients are available at the grocery store. Its saves money to buy unprepared, bagged beans, and you can cook, drain, and mash them up to create your own refried beans. Spread them on some flour tortillas with a bit of chunky salsa, sautéed peppers and onion, and you’ve got a delicious, nutritious, cheap meal. You can use wax paper to wrap the burrito and secure it with a rubber band. My friends and I drove to the locations where homeless people were known to be, and we passed the burritos out to anyone who wanted one.

Some cities have strict regulations when it comes to feeding the homeless, so be sure to do a bit of research before you get started. Depending on where you live, it might be a good idea to work with an already established organization. You can work with them to incorporate healthier, meat-less options. Find cheap vegetarian recipes that can be easily prepared, and share them with the organization providing the meals. Inform them about the nutritional benefits of meal-less meals, and advocate that the homeless deserve better, more nutritious foods.

Though my friends and I would often eat burritos together, and the project was initially an extension of this time we spent together, Operation Burrito was also something that was very meaningful to us. My first year as a vegan was a time of great confusion, realization and frustration. Before becoming vegan, I was vegetarian for four years. Motivated by a deep appreciation and love for animals, I was not yet aware of the environmental degradation coinciding with an omnivorous diet, the health benefits of a vegan diet, or the implications meat eating has on global food distribution. The latter was what inspired me to become vegan, and my new found understanding of my relation to such pervasive global food inequity was difficult for me to comprehend. I could not understand why the astounding nature of global food disparities – and how truly unsustainable meat consumption is – had not been revealed to me sooner, and worse, why nobody seemed to care.

Operation Burrito provided me a way to channel my frustration with such widespread food injustice in a way that would allow me to help my community. It was a platform for critical discussion among my friends, and was a way for us to make a small difference in the lives of those unable to attain enough food. Our efforts were appreciated by those who ate our burritos, and we were, in a small way, able to feel slightly better about our place in the global scheme of things.

The Vegetarian Resource Group is proud to present Gretchen Coleman of Des Moines, Iowa with a $5,000 scholarship for her work in promoting vegetarianism in her community and her outstanding effort towards providing healthy, vegetarian food for the hungry.

From its start when she was in third grade, Gretchen’s vegetarianism was a struggle for her family to understand. “Being from Iowa,” says
Gretchen, “the diet is typically a ‘meat and potatoes’ type of meal.” Gretchen began to question this lifestyle that was so inherent to her
family from a young age. To her, the idea of eating something that was once alive and breathing seemed “like the most selfish thing,” and she
decided to stop eating meat.

In her first year of high school, Gretchen began working at Fresh Café and Market, a restaurant serving fresh and seasonal smoothies and sandwiches. Before Gretchen was employed at Fresh Café and Market, it did serve fish and chicken, but since she joined their staff, she encouraged and assisted them to stop selling any meat or fish. This job has demonstrated and increased Gretchen’s awareness about vegetarian issues, knowledge about vegetarian health, and dedication to the vegetarian lifestyle. Through her job, she talks to both vegetarians and non-vegetarians alike about the health benefits of vegetarianism and the reasons for living a meat-free life.

Gretchen also has devoted over 200 hours to community service during high school. She worked on the student board of Meals from the Heartland, a group that provides vegetarian meals to hungry people in Des Moines, as well as Haiti and some parts of Africa and the United States. This year, Gretchen helped organize fundraisers and made over $1,500 for the organization. She also has given her time at a local animal shelter, as a dog volunteer, making sure the dogs stay happy and get an adequate amount of attention each day.

Gretchen hopes to continue influencing people to lead healthier vegetarian lifestyles throughout college and plans to study dietetics. “I know I can make a huge difference in the lives of people by promoting natural and vegetarian living,” says Gretchen.

For more information about The Vegetarian Resource Group scholarships, see http://www.vrg.org/student/scholar.htm

To donate towards future scholarships, please visit http://www.vrg.org/donate

By Hillary Blunt, VRG Intern

The Vegetarian Resource Group is proud to award Kyana ‘Kitty’ Jones, a 2012 graduate of Shorecrest High School, in Washington state, a $5000 scholarship for her outstanding dedication to vegetarian activism. Kitty’s exceptional commitment to promoting vegetarianism can be seen through the work she has done in her high school and community.

Kitty is an activist every day of her life, because, according to her, “animal and environmental rights are what my life is based around.” From
passing out vegan samples in a cow suit at the local farmers market, leading a vegan bake sale at her school, handing out vegan starter
packs, preparing for vegan outreach events, to leafleting to the general public, Kitty keeps herself busy with vegetarian grass roots activism.
Kitty has educated countless individuals about the benefits of a vegetarian diet through hosting animal rights film screenings, dedicating many hours to volunteering, urging her school to collect more vegetarian products for the food drive, passing out recipes, collecting and distributing vegetarian food to the homeless, hosting fund-raisers, and campaigning for a district wide Meatless Monday school menu. Kitty’s
unyielding commitment to making the world a better place is remarkably inspiring.

Kitty has introduced compassionate eating choices to her classmates by holding vegan potlucks, passing out vegan samples with pamphlets
attached, taking friends out to vegan restaurants, and inviting animal rights speakers to give presentations at her school. Kitty is founder
and president of her high school’s animal rights club and conducts outreach with the Seattle Animal Defense League, Northwest Animal Rights Network, Action for Animals, and The Humane Society. As campaign intern for The Humane Society, Kitty gathered over 10,000 signatures during the summer of 2011, more than any other volunteer in the history of that organization’s initiative campaigns. Additionally, Kitty started a “Housecleaning for the Greater Good” business in which all proceeds are donated to animal rights organizations.

Kitty plans to pursue environmental science so she may protect the rainforest and work to alleviate the unsustainable and environmentally degrading effects of factory farming and animal agriculture. Veganism is a critical aspect of Kitty’s life; in order for her to live happily, she feels she must do all she can to encourage others to take social responsibility and put the lives of others and the health of the environment before their own personal pleasures. An unstoppable catalyst for the animal rights, vegetarian, and environmental movements, Kitty’s impeccable perseverance, dedication, and enthusiasm will undoubtedly promote change for the better.

Learn more about Kitty’s commitment to preservation of animal rights.

VRG sponsors two annual $5,000 scholarships for graduating high school seniors who have promoted vegetarianism in their communities. For more information on the scholarship, visit http://www.vrg.org/student/scholar.htm.

To donate to the scholarship fund, go to www.vrg.org/donate and write scholarship in the comments.

By Shelby Jackson, VRG Intern

These vegan restaurants were recently added to our online restaurant guide. To find restaurants in your area, visit: http://www.vrg.org/restaurant/index.php

Grindcore House

1515 S. 4th St., Philadelphia, PA 19147
(215) 839-3333

Vegan/coffeehouse. Grindcore House is a laid-back café, a place to sit and relax while enjoying their selection of vegan sandwiches, baked goods, and coffee. They have free soy, almond, and coconut milks to add to your drinks and reasonably-priced food. Additionally, there’s an anarchist bookshelf for you to peruse, constant metal music playing, and free Wi-Fi. Grindcore, located in South Philly, has a unique ambiance and is a fun hangout spot. Open daily for lunch and dinner. Counter service, take-out, soymilk, VISA/MC/AMEX/DISC, $.

O! Vegasm

St Roch Tavern, 1200 St Roch Ave., New Orleans, LA 70117
(504) 302-8344

Vegan/American. O! Vegasm offers delicious comfort foods that are completely vegan! Try Jackfruit Reuben on Rye, Spicy Black Bean Burger, Vegasmic BBQ Sandwich, or “Save the Crab” Cakes. Don’t miss their Sunday brunch. Savor delicious pancakes, pastries, and other brunch treats while you enjoy jukebox music and a fun, friendly vibe. The chef/owner has cooked in some of the finest restaurants in New Orleans. O! Vegasm is located inside St Roch Tavern in the Bywater. Open Tuesday through Saturday for dinner. Open Sunday for brunch. Closed Monday. Full service, take-out, delivery, catering, VISA/MC/AMEX/DISC, $-$$.

Rise Above Bakery

120 St. Paul St., St. Catharines, ON L2R 3M2
(289) 362-2636

Vegan/bakery/café. Rise Above Bakery, located in the heart of downtown St. Catharines, Ontario, is a small and eclectic bakery and café with a specialty for artisan vegan doughnuts. The café offers various soups, salads, and entrées that emphasize vegetables and legumes. Their motto is “Life’s too short to make others’ shorter,” and if you think this is witty, check out their webpage where they have shirts with the logo and motto available for purchase. Reservations are accepted. Open Tuesday through Saturday for lunch and dinner. Open Sunday for brunch. Closed Monday. Full service, take-out, catering, espresso, special beverages, VISA/MC, $-$$.

VegaDeli 100% Vegan Café

177 Hilltown Village Center, Chesterfield, MO 63017
(636) 536-6938

Vegan/café/juice bar. VegaDeli is a totally vegan café and juice bar offering cooked and raw foods. Menu items include soups, sandwiches, veggie burgers, and desserts. They offer nutritional and cooking classes as well as free Wi-Fi. Follow them on Facebook or Twitter for daily Soups and Specials. They are closed on Mondays for private events, meetings, and parties. VegaDeli is located on Olive by Chesterfield Parkway in the Schnucks Hilltown Village Center; they are on the left side of the Plaza. Open Tuesday through Saturday for lunch and dinner. Open Sunday for lunch and early dinner. Closed Monday. Counter service, take-out, catering, fresh juices, smoothies, soymilk, espresso/cappuccino, VISA/MC/DISC, $.

Along with many thousands, VRG is still without power due to storms this weekend. The electric company is not sure when power will be restored, so we apologize for not responding quickly this week. Keep cool!

by Shelby Jackson, VRG intern

According to The Indian Express news article, “India’s beef on entry of US dairy products: the cow ingredient,” by Ravish Tiwari, American dairy products are experiencing difficulties penetrating Indian markets due to India’s religious beliefs and political opinions about what types of foods cows should eat. India requires certification that the cows producing dairy exported to their country are “never fed feeds produced from internal organs, blood meal and tissues of ruminant origin.” This poses a conflict of interest, as US cattle commonly consume feed containing meat products. Attempting to resolve the issue, the US proposed the cows be fed a meatless diet thirty days leading up to the sourcing of dairy. If this were to come into effect, the US could certify that cattle were “not” fed feed containing meat, rather than “never.” Indian officials are not willing to accept the proposition. R S Sodhi, Managing Director of Gujarat Cooperative Milk Marketing Federation, claims, “ The US wants full access to our market while it denies market access to our dairy exports. They impose high tariff and non-tariff barriers. Indian cheese is made using vegetarian microbial rennet as against calf rennet and other animal rennets used in the US for cheese production.” Indian officials are seeking correspondence with political leadership to further address the issue.

References
1. Tiwari, R. India’s beef on entry of US dairy products: the cow ingredient. The Indian Express. 2010. Available at: http://www.indianexpress.com/news/indias-beef-on-entry-of-us-dairy-products-the-cow-ingredient/704985/0. Accessed June 27, 2012.

For information on Calcium Content of Popular Non-Dairy Indian Vegetarian Dishes and Ingredients see
http://www.vrg.org/journal/vj2009issue4/2009_issue4_calcium_indian.php

The contents of this article, our website, and our other publications, including the Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from companies. Information does change and mistakes are always possible. Please use your own best judgment about whether a product is suitable for you. Further research or confirmation may be warranted. For more information on food processing methods and food ingredients and to purchase our Guide to Food Ingredients, please visit our website at http://www.vrg.org/ingredients/index.php

By Shelby Jackson, VRG Intern

For a limited time, eight Subway Restaurants in Maryland, Washington DC, and Virginia will be test-offering three vegan meat substitutes: the Sweet Riblet, the Malibu Greek, and the Italian Black Bean subs.

A sucker for anything barbecue, the Sweet Riblet was by far my favorite with its chewy tanginess and zesty flavor. The Malibu Greek came in close second with its indescribably unique taste that was far different from any meat substitute I have ever tried. The Italian Black Bean was also delicious with a more familiar, wholesome black bean burger taste.

Unfortunately, there are no plans to offer these vegan selections nationally so it is important to show support by requesting these options at your local Subway or by contacting the company at www.subway.com.

The following locations are currently offering the vegan patties:

Washington, DC

• 555 13th St NW, Washington, DC 20005 — 202-347-4616
• 455 Massachusetts Ave, NW (1st Floor) Washington, DC 20001 — 202-638-0348
• 550 First St., NW, Washington, DC 20001 — 202-661-6639

Maryland

• 8145 Main St, Ellicott City, MD 21043 — 410-418-4330
• 5520 Research Park Dr, #107 (Univ. of MD, Baltimore County), Catonsville, MD 21228 — 410-455-5222
• 300 Sentinel Dr, #100, Annapolis Junction, MD 20701 — 301-490-6553

Virginia

• 320 King St, Alexandria, VA 22314 — 703-879-4321
• 2361 Eisenhower Ave, Alexandria, VA 22314 — 703-879-4321

Included below are the list of ingredients for each of the patties:

RIBLET: SOY PROTEIN CONCENTRATE WITH WATER FOR HYDRATION, TEXTURED WHEAT PROTEIN (WHEAT GLUTEN, WHEAT STARCH) WITH WATER FOR HYDRATION, CANOLA OIL, CONTAINS TWO PERCENT OR LESS OF NATURAL SMOKE FLAVOR, YEAST EXTRACT, SOY PROTEIN ISOLATE, MODIFIED VEGETABLE GUM, SALT, EXTRACT OF MALTED BARLEY AND CORN, SUNFLOWER OIL, NATURAL FLAVORS, CARAMEL COLOR, SOY LECITHIN.
CONTAINS SOY AND WHEAT INGREDIENTS.

MALIBU BURGER: SOY PROTEIN CONCENTRATE WITH WATER FOR HYDRATION, TEXTURED WHEAT PROTEIN (WHEAT GLUTEN, WHEAT STARCH) WITH WATER FOR HYDRATION, CANOLA OIL, CONTAINS TWO PERCENT OR LESS OF NATURAL SMOKE FLAVOR, YEAST EXTRACT, SOY PROTEIN ISOLATE, MODIFIED VEGETABLE GUM, SALT, EXTRACT OF MALTED BARLEY AND CORN, SUNFLOWER OIL, NATURAL FLAVORS, CARAMEL COLOR, SOY LECITHIN.
CONTAINS SOY AND WHEAT INGREDIENTS.

BLACK BEAN BURGER: SOY PROTEIN CONCENTRATE WITH WATER FOR HYDRATION, TEXTURED WHEAT PROTEIN (WHEAT GLUTEN, WHEAT STARCH) WITH WATER FOR HYDRATION, CANOLA OIL, CONTAINS TWO PERCENT OR LESS OF NATURAL SMOKE FLAVOR, YEAST EXTRACT, SOY PROTEIN ISOLATE, MODIFIED VEGETABLE GUM, SALT, EXTRACT OF MALTED BARLEY AND CORN, SUNFLOWER OIL, NATURAL FLAVORS, CARAMEL COLOR, SOY LECITHIN.
CONTAINS SOY AND WHEAT INGREDIENTS.

For more information about fast food restaurants and vegetarian options, visit http://www.vrg.org/fastfoodinfo.htm. To learn more about vegetarian options offered in restaurants throughout America, visit the Vegetarian Resource Group’s Restaurant Guide at http://www.vrg.org/restaurant/index.php.

A very successful vegan restaurant is for sale in southern California. This completely turnkey establishment has a fully-equipped kitchen and a beautiful outdoor patio. $120,000 firm. Only serious buyers should inquire. For more information, please contact Rick at [email protected].

By Anna Austin, VRG Intern

My freshman year I was the only vegan in the entire high school. There were some vegetarians, but many of them did not know about veganism. Even some of my friends didn’t understand or respect my choices. I had tried to make some small efforts to educate people and to even simply explain myself to others, but most of the time I felt like there wasn’t much I could do to clarify or even defend my position to the dozens of other students at my school who either knew nothing about
veganism, thought it was odd, or disagreed with it entirely. I felt that, because I was so outnumbered, there was nothing I could do to promote a change within my school environment. For a while things seemed kind of hopeless. There was no way I alone could change the way things were. For the majority of the school year I grew somewhat comfortable being the only vegan in the school. I had never met any other vegans my age and I had minimal support coming from others, especially those within my age group.

However, one day in March when I was coming out of history class a junior who I recognized, but had never talked to, came up to me in the hallway. She ecstatically told me that she had just recently decided to become a vegan and had come to me because she knew I was, too. She wanted to start a club. I thought it was a great idea, but I was shocked. She had just become a vegan and already was proposing a way of getting the school involved. I had always wanted to start a vegan-related club, but never got the feeling that I could do it all myself or that anything could possibly come out of it because I would have little support. I worried that no one else would join. I never would have done it alone. I was glad this girl had come up to me because with another person, I finally had the help and motivation I needed to do something. This way even if no one joined the club, I wouldn’t be the only one.

Following all the procedures to start a club at my school was not a simple task. We had to get a club request form from the school’s website on which we were required to write the club’s intentions, request a specific budget from the school Senate, and receive a signature from the teacher who agreed to be the club advisor. Once the form was completed, the school’s Senate had to approve it. At the time this felt very overwhelming for both of us. But, fortunately, we were able to have everything together and turned in on time.

A couple weeks later our Vegan Club got approved by Senate. We were so happy our efforts had paid off, but it was relatively late in the year so all other clubs had gotten their starts months ago when the year started and we hadn’t. At the beginning of each year there is a club fair where each club displays their intentions for the year and gives out candy, cake, and other treats to convince other students to join. We wouldn’t get that opportunity. It was too late. Because it was closer to the
end of the year, our goals were going to have to be more directed towards establishing our club, introducing our ideas to the school, finishing off the year successfully, and setting it up for the next year.

For our faculty advisor I asked a teacher who I knew well and who both my co-member and I agreed would be the most helpful for the club. She was my environmental science teacher and she was supportive of our efforts to get the whole school involved. She knew I was a vegan. She was very encouraging and even requested I bring in vegan food for the class whenever I wanted to. She helped us brainstorm and plan events for the rest of the year.

Our first goal was to get people interested in the club. At the start a lot of people mocked the idea, and the Senate almost didn’t approve it just because it was so late in the year. We had to prove to the school and to ourselves that we could be a successful club even without a lot of support. So, we went straight for people’s stomachs. The first event we coordinated was a huge feast outside the school where we gave out free vegan food that we had prepared. It was very successful. It was a warm, sunny day and nearly the entire school (students and teachers) was outside eating our food. It was a great feeling. We knew we had proved ourselves to the rest of the school. If they didn’t know before, people knew after that day that vegan food could actually taste good.

Before the event was done, we had several students come up to the food table and ask to join the club. We gained lots of new members that day. Our club finally had more than just two people. Once it was clear that people had become interested in the club, we tried to get them interested in the cause too. We gradually began focusing on other things and a lot of our later actions involved raising money for various organizations. We had bake sales, activities on Earth Day, and we even gave a presentation in front of the school. It was a lot of fun, and we got a lot of recognition for our efforts (mostly because people liked our food). No one changed their ways of eating as a result of our deeds, but people respected the action we were taking, so we still enjoyed putting in all the work.

I would suggest to anyone else who is thinking about starting a club to first look for an ally, a friend or anyone else who can help out with the planning and organizing. If that’s not possible, finding a supportive mentor could also be beneficial. If it’s too difficult to find a current supporter, it might be useful to try to recruit someone to join the cause. It is always best to plan ahead for a lengthy process and to give yourself enough time. Another thing that I can’t stress enough is enticing people with good food. It works!

Even with the regrets I have about my initial inhibitions, I am proud of what the club was able to accomplish. The best thing that came out of it was the way we set it up for success in the coming years. Because we started it so late in the year, it was able to smoothly transition into the next year right from the start. The club got really popular the following year. We did bake sales and more free food days, as well. We also coordinated with the cafeteria staff to have a couple of all-vegan lunch days. Although the co-founder graduated the second year of the club, many new people have joined. The club changed its name to the Vegan/Vegetarian club to encourage a wider range of people to join. The past couple of years, we’ve organized school-wide activities on Earth Day to get the whole school involved, aware and participating in activities to help educate everyone about different ways of living and eating cruelty-free.

By Rebecca Kaplan, VRG Intern

The VRG has a great directory and listing of vegan- and vegetarian-friendly restaurants in New York: http://www.vrg.org/restaurant/New_York.php. These restaurants are my favorites for affordable, convenient, and tasty vegan dining:

1) Best Mexican: V-Spot
156 5th Avenue Brooklyn, NY 11217
(718) 622-2275

V-Spot is a small restaurant in Park Slope with an amazing range of food – all of it vegan. The menu is Mexican, with some Caribbean and
American influences. There’s also a juice and smoothie bar, and a selection of sinfully sweet and creamy vegan desserts. Every dish is
prepared to perfection, and there are many options that are available gluten-free. V-Spot offers gourmet food that won’t break the bank; their sandwiches and entrees range from $7 to $16, and they’re generous with the portions.

2) Best Chinese: Dao Palate
329 Flatbush Avenue Brooklyn, NY 11217
(718) 638-1995 and
201 5th Avenue, Brooklyn, New York 11217
(718) 622-2088

Folklore says that the Chinese were the first to use wheat gluten as a meat substitute, possibly for Buddhist vegetarians. Generations of
cultural experience mean that everything at Dao Palate, an all-vegan Chinese restaurant in Park Slope, Brooklyn, is delicious. The menu is
Pan-Asian, predominantly Chinese with some Japanese and Thai items available. Wheat gluten and tofu are amazingly versatile substances, and Dao Palate has turned soy into an art form: they make dishes in every flavor imaginable, with meat substitutes ranging from soft to crispy and everywhere in-between. The owner of Dao Palate orders as many vegetables as possible from a local Farmer’s Market. Everything on the menu, except for the ice cream on the dessert menu and milk served with coffee is vegan – but these are clearly marked non-vegan. Soy milk and soy ice cream are also available.

3) Best Mostly-Vegan Cafe: Maimonide of Brooklyn
525 Atlantic Avenue Brooklyn, NY 11217
(718) 797-2555

A chic cafe with an indie / hipster vibe and communal tables, Maimonide of Brooklyn has exquisite and unique pairings of vegetables. The food doesn’t go heavy on the soy, so it’s a great place to take friends who are reluctant to try tofu – and the brilliantly varied menu is an
excellent reminder of what you can do with vegetables and bread. Try the Mobs, open-faced sandwiches shaped like the arches of the Brooklyn Bridge (they can also be made gluten-free). The Anti Oxidant Mob, a dessert of bananas, chocolate and mint served on graham cracker bread, will satisfy your sweet tooth. Located two blocks from the Atlantic Mall, Maimonide is stuffed with Brooklyn kitsch and cute decorations. The cafe itself is very Brooklyn; after all, who would expect a high-end vegan cafe in the middle of un-gentrified Atlantic Avenue? This cafe is worth treating yourself to.

*Note: a few items on the menu contain honey, and are noted as such on the menu. Ask your waiter and they can make substitutions.

4) Best Hidden Vegan Food: Cafe Tibet
1510 Cortelyou Road Brooklyn, NY 11226
(718) 941-2725

You can walk right by Cafe Tibet without noticing it – literally. The restaurant is hidden half out of sight behind the Cortelyou Road train
station. Located on up-and-coming Cortelyou Road in the middle of Victorian Flatbush, it has a rather unassuming facade. Not everything on the menu is vegetarian, but many great vegan options lay within its walls. If you’ve never tasted Tibetan food, this restaurant is worth
checking out. Items worth trying include their tingmo (steamed buns) with hot sauce, phing-tsel (vegetarian phing-sha) which is a glass
noodle and potato dish with Tibetan flavorings, and tsel-baklap, vegetable patties served with Tibetan salad. Vegan options are marked with a (V) on their menu.

5) Best Vegan Meal Under $10: Four Seasons
2281 Church Ave, Brooklyn, NY 11226
(718) 693-7996

The ambiance at Four Seasons is a little bit grungy, but at $6 for a huge amount of Caribbean-style food, you can’t really go wrong. Their
steam table, with a different daily assortment of seitan, tofu, textured veggie protein, noodles, rice and beans, is perfect for take-out. The seasonings tend a bit on the spicy side, so if you prefer food to be bland, stay away; but for venturesome palates, Four Seasons lets you explore Caribbean food with the certainty that everything you order will be vegan. There’s also a smoothie and juice bar with healthy options, and the workers are friendly and happy to answer any and all questions about the food.