Practical Issues > Health > Vegan Index
Vegan Chef Isa Chandra Moskowitz

Isa Chandra Moskowitz has done for vegan cuisine what Deborah Madison and Edward Espé Brown did for vegetarian food with The Greens Cookbook in 1979: plucked it from the margins and made it delicious, accessible, and appealing to a wide audience -- even meat-eaters. Of course, veganism and environmentalism go hand-in-hand, as you're not just giving animals a few extra years' grazing time -- you're also ratcheting down carbon dioxide emissions by consuming less agricultural land and fossil fuels. SmartPlanet talked to the Brooklyn-based Moskowitz about her latest vegan cookbook, Veganomicon (written with her friend and frequent collaborator, Terry Romero), and the issues surrounding veganism.

SmartPlanet: Was it hard to give up meat, dairy, and eggs?

Isa Chandra Moskowitz: The meat part wasn't. It was the little bits of dairy. I would eat a bunch of Snickers and feel bad. I went vegan twice. The first time, I was 16. Then I stopped being vegan because I felt like, "I want to be 'normal'". But it didn't feel good to be normal. Somebody said once: "If your friend leaves the room, you'd never take a dollar from their pocket." That's the way you feel if you take dairy and cheese from an animal you care about. I became vegan again when I was in my mid-20s.


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