October 20, 2019
Dear Soleil,
That was a very nice front-page cover story letter you wrote to us readers this morning--a pleasant and planet-friendly way to begin the day!
In the sidebar I see that you use the term "Meat-free options" as you did last week rather than "plant based options."
At first I thought the other writers had forgotten that this was to be a meat-free month for Food + Wine, so I was wondering why Tara Duggan featured a dish with shrimp and Jessica Battilana had one with chicken. But now I realize that you were promising "October reviews go totally meatless" and recipe write-ups aren't considered reviews, just promotion.
I'm glad you mentioned Casson Trenor, "an environmental activist who has worked on ocean conservation issues." I think you made the readers aware throughout of the connection between the seafood we eat and the health of the planet, most of which is ocean.
I also like your analogy between books and film versions, animal-based and vegan versions.
I guess you think the film adaptation of Dr. Zhivago was at least as good as--and maybe better than--the novel.
Yes, "exposing ourselves to different culinary perspectives can be really enriching."
Maybe that's why in 2016 a readers poll named Shizen not just the best vegan restaurant but the best Japanese restaurant! (I have to admit that was a Readers Poll taken in the SF Examiner.)
I treated a Japanese-American friend to Shizen a couple of years ago and also made it the birthday celebration for my son when he was visiting from NYC.
I hope readers understand the difference between vegetarian and vegan. Many people no longer think of vegetarian as so weird and most restaurants have plenty of options, but they still seem to think of vegan as weird and not to be bothered with. Maybe your letter will help change that.
I like the way you draw in the green asparagus from Lazy Bear and make the distinction between imitation meats that bleed and plant-based dishes that are happy not to be disguised.
You also do a good job of taking on bluefin tuna and describing the possibilitiy of being at peace with out conscience (maybe) when we know the ocean isn't being threatened by our dining choices.
Thank you,
Tina
