Day One: Geodeo
Cost: $5

Are you one of those people who stands in the deodorant aisle, takes off the caps of about 15 different choices, and sniffs? Well, that’s me. My Ocean scented Geodeo seemed a little more masculine than I usually would choose, but the other scent  (island) was just not me. And if I smell slightly like my boyfriend, well that’s alright. I like the feel of Geodeo because it’s most similar to “conventional” deodorants. Their website provides extensive information about the ingredients, and where to buy the product. Meijer! Bingo!

Today I wore a t-shirt with a light cardigan and it was about 75 degrees outside. Woke up at 7:30.

11:00 am sniff test: You can smell a little B.O. in there, but outside the cardigan that’s pretty minimal. I’m probably going to reapply because I’m home, and I have a job interview in a few hours. Overall I feel dry and confident, like one of those women on the Dove commercials who’s just SO into their armpits.

After a bike ride: Today I went riding around 8:30pm so it wasn’t very hot. I also am not the most vigorous exerciser…but hey at least I’m getting out there! So in summary of this section – I don’t sweat much when I work out because it’s breezy and I’m not too intense, and for those of us that maybe do sweat a lot when working out, that’s natural. I can understand that some may still feel self conscious at the gym or wherever when working out (we all have had a gym crush, right?) but this is where people GO to sweat. If you’re working out outside I say go all natural! Wear your scent like a badge of honor, shower, and congratulate yourself for staying fit.

What does my roommate think?: This part is very important. I might not think I smell, but what if all this time my lovely roommate Melissa has just been waiting for the right moment to tell me I smell like I’ve just run a marathon and haven’t bathed in a week. Her verdict? After I twirled around a bit, Melissa said I smelled fine! Phew.

Day Two: Crystal
Cost: $5

If you ask my dad about this deodorant, he will tell you how he claims my mom went through a crystal “phase” and he was not a fan. This is the most unique of the three deodorants I sampled, because it’s literally a crystal. You wet the top of the crystal with a moist fingertip then rub it in the armpit region (I just like the phrase “armpit region” because now it sounds like we’re doing an infomercial). Anywho, I have a friend who loves the crystal and uses it all the time, for me, it was my least favorite of the three.

Today I wore a tank top (yeah, so confident) with a light cardigan and it was about 75 degrees outside. Woke up at 7:30.

11:00 am sniff test: Before I divulge this, I have to say that on my car ride to work I was not feeling confident like a Dove girl. I felt like I was sweating more than usual and if I didn’t have a cardigan on I probably wouldn’t have felt comfortable around people. That being said, I definitely smelled more than I did with the Geodeo.

What does my roommate think?: She can smell a little bit happening. ’nuff said.

Day Three: Tom’s of Maine
Cost: $5

Tom’s of Maine has always been a safe choice for me product-wise, and I first started using their soaps and toothpaste when I went vegan. However, many people will argue that this company is not the best alternative because they are owned by Colgate-Palmolive, who has a murky past of animal testing.

Today I wore a long sleeve shirt and it was about 70 degrees out (it might also be pertinent info that I am a typically colder person). Woke up at 9.

11:00 am sniff test: It’s better than the crystal, but not as good as Geodeo. Perhaps if I had a scented version it would be better, but I’m not a fan of the “cotton fresh” or “shower fresh” varieties. They smell weirder than my own smell.

What does my roommate think?: Did my dance and she said I’m good!

Final Thoughts: For my future use, I’m going with Ocean scented Geodeo. Humans sweat, but other animals don’t need to be painfully restrained and harmed so that we can smell fresh. It definitely takes some time getting to know what animal friendly product is best for you, but it’s a simple and easy (and I think fun!) change to make once you embrace it. Sometimes cruelty free products can have a bigger price tag, but I always remind myself about what I want to support with the money I spend. You can always skip lattes or other indulgences a few times to cover the costs. Ultimately, I hope my comparison gave you some helpful information with which to start, and I encourage you to try this little experiment on your own!

Boo and his other small animal friends thank you for choosing cruelty free vegan deodorant!

When I heard about this vegan food celebration (put on by VegMichgan), I was eager to attend Vegfest 2013 and sample vegan food from vendors who are mainly located in the southeastern Michigan area (which also happens to my my hometown). Walking in to the Suburban Showplace I was handed my Whole Foods paper bag to carry goodies I’d collect throughout the day. Since everyone received a bag, on first glance the room looked like one big Whole Foods convention. The Showplace was, happily I might add, packed.

Once we entered the main room, my friend Chelsea and I immediately entered the food line and waited to taste our first food sample, Bolthouse Farms Berry juice. Then there was a warm chocolate infusion and chocolate covered mango from Schakolad. Then there were wraps from Upton’s, and dips from Teta Foods (Fattoush and Garlic sauce? Be still my heart!) and Brown Rice Stir-fry from Om Cafe, the list goes on! I couldn’t do it justice trying to recall each booth we attended, but I can say that there was not a sample I tried that I didn’t enjoy. I do have to give special mention to the Ice Cream stand, Treat Dreams located in Ferndale, Michigan for their wonderful Chocolate Peanut Butter Ice Cream. Kudos to you, Treat Dreams, by embracing the vegan customer in your business. By the time Chelsea and I had been walking around for about an hour we were sufficiently full from all of the wonderful food samples we had tasted. I not only appreciated the food, but I also took notice of the EcoTaster spoons that many of the vendors chose to use. They look a little like a tongue depressor, and then they fold up into a spoon! They’re also biodegradable, and I applaud those who took advantage of this more sustainable option, especially due to the high volume of samples passed out during the day. I also thought they looked pretty neat!

All of this brings me to the idea of what I like to refer to as Vegfest “line etiquette.” Amid the crowd I began to wonder, do you join what you think is the massive line for a vendor, or do you assert yourself to the front of a crowd, grab your vegan ice cream, and dart off to enjoy the spoils of your possibly disruptive actions? Perhaps some seasoned Vegfest-ers can shed some light on this dilemma. Mostly, we waited patiently in line.

In addition to the amazing food Vendors, Vegfest also features stands for animal-friendly companies and nonprofits. Chelsea and I ran in to our good friend and overall inspiration, Jill Fritz, Michigan State Director for the Humane Society of the United States. I don’t think I can ever say enough about how her dedication and tenacity to inspire students like me to create positive change for animals. We also ran into Michigan natives and animal advocates, John Oberg and Phil Letten at the Vegan Outreach and Mercy for Animals tables. Don’t they look snappy? We Michiganders are lucky to have Jill as the representative of our voice for animals, and to have Phil and John enhance the reputation of our state for producing some kick-butt animal advocates.

Chelsea and I also attended a food demo lead by Tina Miller, Meijer’s Healthy Living Advisor for East Michigan and Northern Ohio. She made a savory mushroom and rice bowl, and though I appreciated the final product, my more intensely environmental side came out in reference to some of the ingredients she used. Naturally, they were Meijer brand which I don’t mind because I shop there often. However, she held the belief that buying organic is mostly for our bodies, which in part it certainly is, and that some foods were perfectly acceptable to be consumed “non organic”. I absolutely don’t mean to be a purist because I’m not, or discount anything Tina was attempting to convey to the audience, but I think many people would agree that buying organic products whenever we can is important not only for our health, but for the environment. That said, I do believe in taking whatever steps we can to reaching the most sustainable and humane diet, and I support those who are taking this path.

After this demonstration Chelsea and I made our way to the The Herbivore Clothing Company stand, and I was elated. I saw the “A Little Veganism Never Hurt Anybody” tee and knew I had to have it. Oftentimes when people ask me about my diet and lifestyle choices, which they often do, the tone is “I could never do that” or “that’s too extreme, I love cheese!” and instead of being offended or becoming defensive I remind myself how I once felt the same way. It was only through a process of self discovery and incredible people I met through activism that I came to develop the beliefs I now hold. I think this sentiment truly sums up what the Vegfest is all about; accepting everyone regardless of how much they have embraced the vegan lifestyle by celebrating the foods we eat, products we use, and leaders we applaud. My hope is that everyone who attended Vegfest this year now understands how a little veganism never hurt anybody, and they feel welcomed to this lifestyle.

Bio: Alexis is a very soon-to-be graduate of GVSU’s Honors College program with a degree in Marketing and minor in Advertising. She has been a member of Humane Society of Grand Valley for four years, and president for the past two. Animal activism and writing are two of her passions, and she often shares her working time with snuggles from her albino rat, Boo. She hopes you have enjoyed her first contribution to Vegan GR, and welcomes suggestions for the future!  

The Winter Vegan Sandwich, $12

…and it’s not bad! In fact, it’s really really good!

When Brewery Vivant opened in December 2010, we were excited for the new neighborhood brewery. The beer is great and we enjoy hanging out there, but up until just recently, we couldn’t eat anything but the fries. We talked to any staff there that would listen about putting just one good veggie option on the menu for us herbivores. 3 years later, they have.

Thankfully, all the beer is vegan. They recently sponsored a calendar promoting healthy veggie girls that I got to be a part of. I even got to pose with their beer for one of the photo shoots (but we still wanted one food option)!

Posing with their delicious vegan beer for the Veggie Girls Gone PinUp calendar. (Photographer: Postcard Photos)

It’s called the Vegan Winter Sandwich. It’s been on the menu a few months but we finally got a chance to try it out. It’s grilled local squash, pickled green tomato, heirloom spinach,  Blis sherry-maple vinaigrette, and cashew spread on Wealthy Street  Bakery’s health bread. This sandwich will cost you $12 and comes with a side of fries. The cashew spread is pretty good. We even asked our waitress for some extra to dip our fries in. The sandwich is pretty hardy – you definitely won’t leave hungry!

While we can’t say that we will put Vivant on our guide (you gotta have more than one option for that to happen), we can now say that if you find yourself wanting a pint of their fine Belgium beer you will now be able to eat something other than their fries.

Since this is called the Winter Vegan Sandwich, we can only hope they will add a Spring one to the menu when it switches over.

So next time you go in, be sure to thank them for putting it on the menu. We are certainly grateful!

You can read all about this little lamb, Zuri, by clicking the image (courtesy of Farm Sanctuary).

I am very honored to be a nominee for the 2nd Annual Women and the Environment Symposium in the category of future leaders for environmental issues in West Michigan. The event is hosted by the West Michigan Environmental Action Council together with Grand Valley State University’s Women’s Center and Sustainable Community Development Initiative. It’s been an interesting journey to where I am as a vegan, and the roots of my beliefs are definitely grounded in animal welfare. Today, I give equal weight to the environmental  benefits as well. I think it’s imperative that we all become better stewards of our community on a local and global scale!

My life took a turn for the meatless around 2002. People ask me why and I always feel like I need to give some elaborate response, but it really wasn’t something I put a whole lot of thought into at the time. All I knew was that I didn’t want to eat animals anymore. Back then, all the reasons I now know to be true just never hit my radar.

As the years pressed on, the impact my choice had on so many levels became clear. I knew I was eating healthier food and that I wasn’t contributing to the horrors of the factory farming industry, but it wasn’t until animal rights activists started condemning Al Gore for not being a vegetarian that I learned about the impacts on the environment. They said that you can’t be an environmentalist and eat meat. It blew me away. It had never dawned on me that raising animals for meat consumption had a huge effect on our planet’s health as well. That was the first time I started looking at the data and what factory farming does to our planet. Now, those reasons lead the list whenever anyone asks me about the benefits of going vegetarian and vegan.

Factory farming pollutes the air, water, and land. According to the United Nations (.pdf), the meat industry generates nearly 1/5 of the man-made greenhouse gas emissions that pollute the air and increase greenhouse gases. Not only does run-off from factory farming contaminate water sources, it also takes 2500 gallons of water to produce a pound of beef.  In comparison, a pound of tofu uses 244. Factory farming also uses up a ton of land. In the US alone, more than 260 million acres of forest have been cleared to create cropland and 80 percent is used to raise animals for food and to grow the grain to feed them.

As I became more globally concerned with the planet and locally here in Grand Rapids, the devastation caused by  raising animals for consumption began to bother me more and more. I realized that by eating dairy and eggs that I was still contributing to the factory farming industry. The wheels in my head started to turn and I decided to take the plunge to veganism.

I get asked about buying meat from local farmers who use humane practices. I agree that it’s much better for the animal during its lifespan, and for your health, but it is not better for the environment.

I can’t say I do everything right. In fact, I know I can do better. I was just recently called out for buying asparagus from Peru in the off season, something I know I need to stop doing (and you should too!).  But I can say that I do what I can and what I’m comfortable with. My recycle bin is overflowing on pickup day, I buy locally more times than not, and I don’t support one the most harmful industries to our land, water and air quality.

Cheese and crackers – yes you can!

If you stop by Marie Catrib’s right now, you’ll likely be disappointed to find them closed! In the middle of a renovation, they’re shutting down for over a week. Of course we had to get to the bottom of it so we stopped by last week and chatted with Marie’s son, Fouad Catrib. It seems that they are expanding the deli area with a bulk of the expansion adding more deli cases to hold cheese. So why are we talking about this?  Well, we were ecstatic to find out that they were adding a few varieties of vegan “cheese” to the case as well!

Fouad was eager to offer us a few samples to try. He gave us some  Tofu misozuke, something we had been dying to get our hands on for quite some time! This is a traditional Japanese delicacy that is produced by aging tofu in miso for months – it’s a method that dates back hundreds of years. During the aging process, the tofu totally changes its texture He gave us two types to try, the original, and a kombu variety that is billed as being more complex with a bigger “bite” to the “cheese.”

It’s definitely interesting stuff. It comes on a cute little bamboo dish in a small portion (just 2.5oz). The texture is so different from tofu, it’s hard to believe that was the original substance. It’s tart and creamy, stinky and rich as if it’s an aged cheese from France. Much like those roqueforts or stiltons, it’s not going to be for everyone. It’s something pretty original and special, and since the first bite, I’ve been thinking of other ways to use it. I think it would be amazing in a sauce!

We had both sesame crackers and herbed pita chips to try it with, and really both of the crackers were delicious. However, the pita crackers from Marie’s are seriously incredible! They’ll be selling both varieties of misozuke.

Fouad also told us that there was a local vegan cheese maker that will be filling the case with more varieties. By the sound of it, she will be using rejuvelac,  a fermented liquid made from sprouted grains, to ferment her cheese.This all comes on the heels of their launch of a new menu just before the new year. The new menu has some exciting new vegan items, including Jon’s new favorite sandwich, Bubba’s Deal – BBQ portabellas, grilled onions, spinach, ginger slaw, vegan ranch and nooch cheese sauce served on Italian bread (better in our opinion on the branny oat, but isn’t everything?).

Marie’s plans to reopen on February 13th. Let us know if you swing by to try out the new cheese, and be sure to thank them for expanding into such uncharted territory!

This time we used a red pepper, nutritional yeast, and cashew sauce (based off this recipe, with a couple of substitutions, primarily citric acid instead of lemon juice and an addition of a few dashes of hot sauce).

Here’s how we did it:

1. Wash the kale really well. Lose the stem and tear into bite size pieces.

2. Make the sauce.

3. Stir the kale in with the sauce, covering all sides.

4. Lay in the trays.

5. Dehydrate! (If you don’t have a food dehydrator, you could use the oven too.)

After 8 hours or so in the dehydrator, here’s what came out:

The first time around we learned to make sure none of the kale overlapped as we put  it on the dehydrator trays, otherwise some pieces would be ready before the rest.

We were incredibly happy with these! They were way better than our first try, and we can’t wait to make them again.

Ancho Lentil Tacos

Today, one of our favorite places to eat in the city, Marie Catrib’s, launched a new menu.

Of course, we ran right in to check it out since staff have been telling us for months that there would be new vegan items on it.

We started out with the Ancho Lentil Tacos. The description: Ancho-chili-spiced lentils, grilled onions, roasted poblano peppers and garlic-lime slaw, served on corn or flour tortillas with a side of poblano veganaise.  Ours didn’t come with the poblano vegenaise. We’re not sure if they were out of it or just forgot, but we got garlic vegenaise instead. Heads up, these are pretty spicy! We attribute that to the poblano peppers, which are pretty hefty throughout.

The next item we tried is called Bubba’s Deal. BBQ portabellas, grilled onions, spinach, ginger slaw, vegan ranch and vegan cheese, served on Italian bread. This was incredible! The portabellas were unrecognizable in taste and texture to a portabella. It definitely felt like you were eating slow pulled pork. We loved everything about this sandwich.

Bubba’s Deal

The menu, thankfully, also has our usual favorites still on it: the Larry David,  Sweet Potato & Quinoa Burger, the Porto (which we modify to make vegan and is Jon’s favorite).

Our server told us to come back for breakfast, since there are quite a few new vegan dishes to try there as well. The menu looks great. She said they are making their own vegan sausage now so many of the dishes can be substituted to be made vegan.  She recommended Jill’s Breakfast Burrito –  vegan hash, avocado, shredded greens, and garlicky veganaise,  wrapped in a corn or flour tortilla.

You can read about the rest of their menu on our Restaurant Guide.

At the dinner, Eric started off the festivities by telling the diners the story of how we met. Almost a year ago, we had dinner at SpeakEZ, with the intention of writing a review for the guide. We had a nice meal, but a fairly middle-of-the-road experience. A decent meal, not a great meal.

We wrote up our experience and posted it to Facebook. Eric saw the review, and what followed has been a still unique experience for us to this day. Eric himself will tell you that reading our review was an epiphany for him. Most in the restaurant business, both front and back of house don’t really care for anyone with dietary restrictions, especially a vegan. But the truth is, Eric realized what we’ve known all along. Many of us care about flavors, thoughtful preparation and healthful meals. We are foodies, just the same as our omnivore counterparts, we simply have chosen a different path. Eric then worked with his head Chef, Scotty, to create a separate vegan menu available upon request. Thoughtful dishes that are created, not just with a vegan in mind, but solid dishes that vegans and non-vegans alike would enjoy.

However, it’s not universally true that all vegans are foodies. There are some who are more than happy to “settle” when it comes to a night out. We’ve heard more than one vegan tell us that they don’t care about the food quality when they eat out. That they’re just happy to have any old vegan option. To that we say bollocks! We like good food, no… We like GREAT food that just happens to be plant-based.

Whether you are vegan, gluten-free, allergic to nuts, eat meat, or whatever, you should be able to go out to dinner and get a good meal and not just settle for something that fits your diet.

And on top of that, as local vegans shouldn’t we be making every best effort to only patronize local restaurants who support the vegan lifestyle? Think of it as a political group – we should vote with our stomachs and show the local restaurant industry that offering plant-based dishes makes sense for the environment, and for the animals and for our health, but it also makes financial sense.

We talk A LOT about the restaurants we put on the guide.  There are restaurants we visit that never make it to the actual guide, even though they may have more vegan dishes on their menu than some that do make it. But if the food quality is lacking, or it’s just overall sub-par, then it’s not going up. Plain and simple– if it’s a restaurant we don’t enjoy, we’re not going to recommend it to you. Some of those restaurants would include generally-regarded-as-great locally owned spots that may surprise you.

Now of course, that doesn’t mean you won’t find yourself stuck in a bad place with omnivore friends, so of course, on those rare times, eat your fries, your salad, or your plain beans stuffed in a tortilla and be thankful. But when you have the option, and it’s your choice, PLEASE support the local restaurants that support you. One mediocre, thoughtless vegan menu item doesn’t count.

Dessert is served!

We started VeganGR about two years ago. It’s been a crazy fun two years, but up until yesterday we had not taken our online project into the “real world.” For a while we had been trying to pull off an event like this, but we were just looking for the right opportunity. We found that with Eric Albertson at SpeakEZ Lounge who was as excited as we were to put on a dinner for 35 hungry vegans, vegetarians and omnivores looking for a great meal, paired with great beers. And of course, the opportunity to meet other foodies in Grand Rapids as a bonus on top of it all!

The first course was a chilled cucumber melon shooter. A fresh cantaloupe, cucumber & honeydew melon blend with hints of lime & jalapeño served in a shot glass. It was really light and refreshing. It was served with the New Belgium Shift American Pale Lager.

Tempeh “crab” cakes

Next up was the Tempeh “Crab” Cakes. Sweet peppers, dijon and panko breadcrumbs came together with tempeh and a sprinkle of wakame for a “hint of the ocean” in the words of SpeakEZ Chef Scotty Peterson. It was served with a Vegenaise caper remoulade and paired with New Belgium’s Red Hoptober.

The third course was Butternut Squash Bisque served with a Walnut Quinoa Salad. The soup had a dollop of Sriracha that paired well with the Stone Brewing Company Ruination IPA. The walnut quinoa salad was one of my favorites of the night.

The fourth course was the Autumn Wellington. This was puff pastry filled with bulgur wheat, quinoa, walnuts & a mushroom duxelle and topped with a burgundy wine vegetable demi glace. This was served with the biggest beer of the night, Founder’s Old Curmudgeon.

Some of us didn’t think we’d make it, but we reached the dessert stage. A generous portion carob laced shortcake. Served on top was a berry port wine reduction. It was served with Innes & Gunn Rum Cask. An incredible way to finish off a terrific meal.

Carob laced shortcake with a berry port wine reduction.

So what did everyone think? It was a smashing success! Here’s what some of the attendees had to say in our post-event survey:

I really liked that it was a relatively intimate setting and there was an opportunity to converse with other people who care about food and the community that food can create and bring together in Grand Rapids. Both the pairings were fantastic and I loved how each plate and brew were introduced and explained.

The food was amazing! The portions were huge and it was great to have refills on beer if we wanted (although a single glass was the perfect size for me). I liked hearing Eric and the chef talk about the food and beer pairings. The timing was perfect and the service was smooth.

I should have worn yoga pants.

You guys did a great job organizing the event and the food and the beer pairings were all wonderful. We would definitely come to another event.

We want to thank everyone who came out to support us for this great night of food, drink, and fun. We loved meeting everyone and getting to know those of you who read our restaurant reviews and follow us online. A very special thank you to the staff at SpeakEZ Lounge for giving us this opportunity, creating an incredible menu, and filling everyone with delicious, compassionate food and drink! 

We love presents!

I would never call myself an athlete, but I do try to keep in shape by running 3 miles 3 times a week. My post run recovery usually includes a green smoothie, normally packed with coconut milk, whatever fruit is in the house, and a handful of spinach or kale.

The times when I’m in a hurry and need something in a pinch, or I don’t feel like fussing with the blender, I reach for an energy bar. There are many on the market, though many of them are not vegan. And of those that are vegan, few qualify as edible due to the taste factor. That all changed when Cari Draft, founder of Grand Rapids based EcoTrek Fitness, sent us a sample of her whole food bars to try out.  Cari founded a program that offers outdoor group workouts that integrate cardio, strength training and flexibility. Then she created her very own whole food bar that is packed with 10 grams of protein and created from ingredients of the highest quality nutritional content. There are no refined sugars, artificial sweeteners or genetically modified ingredients anywhere in the bars.

Dark Chocolate Raspberry

Despite the fact that these bars contain green foods like spirulina, wheat grass and spinach, you would never know it. There are three flavors to choose from and each one is covered in chocolate and tastes like a candy bar!  Each one is 100% vegan and made right here in Grand Rapids. There are three flavors currently available. Dark Chocolate Toasted Coconut, Dark Chocolate Peanut Butter, and my favorite, Dark Chocolate Raspberry. During my first bite I thought, “There’s no way this is good for me.”  I did a double check of the ingredient label, and I was wrong. These bars are packed full of goodness.

You can find EcoTrek Fitness bars at every single Meijer store and at a number of other places in Grand Rapids and Michigan, or buy them online.

**Disclaimer** We’re often sent products to try, but we’re never under any obligation to share them with you. We are not paid to blog about the products,  other than the comp of the product itself.