By D.A. Loeser Small
Post-Bulletin, Rochester MN
Many vegetarians choose their diet for health and/or humanitarian reasons.
But Julie Eyrich, board member of Vegetarian Information Group of Rochester (VIGOR), points out that the vegetarian lifestyle is important for the planet.
"You reduce greenhouse gases by 1.5 tons per year by going vegan," she says. "It's the most eco-friendly diet."
Moss doesn't grow on Eyrich's group in terms of raising consciousness for a plant-based diet. With a spiffy Web site, www.vigr.org, and their own brochure, the group's nearly 50 dues-paying members work on public promotional efforts as well as individual vegetarian lifestyle support.
At Rochesterfest last month, sales at VIGOR's booth, featuring veggie items like Cajun tofu wraps, portobello burgers, Indian pakora fries and root beer floats, increased more than 40 percent over 2007.
Founded in 2001 by current president Kati Berg, VIGOR holds a monthly potluck dinner at rotating locations around Rochester, "restaurant nights," featuring trips to Twin Cities restaurants, and an annual Thanksgiving dinner. The group also distributes "Vegetarian Starter Kits" around Rochester. More activities are in the works.
Though Eyrich is a 13-year vegan who strives to consume no animal products, she is empathetic with omnivores.
"Even if people would reduce their meat consumption that would help the environment a lot," she says, adding with a smile, "When going out to eat, I am not the 'vegan police.'"
For more information on VIGOR, visit online or write to VIGOR, PO Box 253, Rochester, MN 55903.
Decoding vegetarian types
• Vegan: a strict vegetarian who consumes no animal food or dairy products.
• Raw vegan: a vegan who does not eat food heated above 115 degrees Fahrenheit.
• Lacto-ovo vegetarian: a vegetarian whose diet includes dairy products, eggs, vegetables, fruits, grains and nuts.
• Pescatarian: a vegetarian whose diet includes fish.
• Flexitarian/Semi-vegetarian: those who eat a mostly vegetarian diet, but occasionally eat meat, fish or poultry.
• Macrobiotic diet: Low-fat, high-fiber diet that can include animal foods but is frequently associated with vegetarian diets. Macrobiotics emphasizes locally grown foods, varying diet according to season, and eating combinations of certain foods for a yin-and-yang balance.
Source: Merriam-Webster Online, other sources
Slow food benefit
Slow Food Minnesota will present "Dinner at the Vineyard" at 4 p.m. Aug. 24 at Alexis Bailly Vineyard, Hastings, as a benefit for farmers in need and for Slow Food's Presidia projects and Terra Madre delegate fund. A tasting of Minnesota wines and cheeses will be followed by a traditional Italian dinner, using locally grown or raised ingredients and accompanied with wine, prepared by Michael Rostance, chef of Broders' Southside Pasta Bar, Minneapolis.
Tickets are $120 for members and $155 for non-members. For more information, call Ron Huff at (612) 362-9210 or visit www.slowfoodmn.org/events.html.
Greenspace is a weekly column on Tuesday's Lifestyles cover.
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