"Not all those who wander are lost"


LA Eating


Until he extends the circle of his compassion to all living things, man will not himself find peace.
—Albert Schweitzer, French philosopher, physician, and musician


When I first moved LA I fully expected to hate living in such a huge city.  I still can’t say it’s a place I want to move back to, but it’s not all bad.  One of the redeeming factors for me is the great vegan/vegetarian community.

In my week hanging out in LA I had some amazing food.  Veggie Grill donated food and free meal cards to the ADI fundraiser so the meals were ballin’ from the start.  Friday night the volunteers got platters for delicious Kale salad, some kind of chickenless burger, and deadly delicious carrot cake.  From there the weekend of food continued with catered food from Seed Kitchen at the fundraiser, Z Pizza for the volunteers for dinner, and snacking on Spicey Bits or Justins Peanut Butter Cups.


Unfortunately I didn’t get a chance to revisit Native Foods, which I loved when I went for opening night while living in LA, but between then weekend of food and great cooking of Amanda and David, I  was loving life and wishing everywhere else in the world had the same variety of vegan options.

So next time you’re in LA, take a break from the traffic, you won’t be moving fast anyway, and stop by one of the great vegan restaurants.


These days more people are becoming vegan/vegetarian, but it’s not just a fad.  For all the doubters who say you can’t climb without getting protein from meat, I’d just like to point are some people you might know, listed below, who do just fine without it.  It’s a choice, not a need.  What do you choose?

Steph Davis – Vegan

Alex Honnold – Vegetarian

Jonathan Siegrist – Self described as 99.5% vegetarian

A few other people you might know have stopped eating meat too:  Alec Baldwin, Ellen Degeneres, Steve-O (From Jackass), Ozzy Osbourne, Bill Clinton,  Mike Tyson, Joaquin Phoenix, and Russell Simmons.

So next time someone makes fun of your grilled portobello, just imagine what they would say you were Mike Tyson.

Dirtbag Dining


There is no love sincerer than the love of food.

-George Bernard Shaw


Food.  We all love it.  Well, I suppose not everyone loves food, but I sure do and that’s what counts. This is the first in a new category of posts I plan doing.  Instead of blabbing about the tasty food I make or find in regular posts I’ve decided to make them separate.  And now, may I present: Dirtbag Dining!


Many of you would be surprised to know that the sprawling metropolis of Ten Sleep, Wyoming (population 260, but this might include cows) has very little vegan or even vegetarian food.  The local cuisine tends to favour carnivores over even the omnivores.  Basically if it doesn’t come from a cow, then you can’t get it.  Needless to say, I didn’t go out to eat much.

Instead I did my stuck to my usual dirtbag diet of rice and veggies, pasta, and burritos.  As with everything, this got old.  Soon I found myself experimenting to make the same old rice and pasta more interesting.  I made various curries and stir fries, which are absurdly easy even while camping.  The one that I found the easiest and best though was a simple stir fry with a peanut sauce.

It’s about as easy as you can get.  Step one, cook rice.  Step too, stir fry any veggies you want.  Step 3, mix peanut butter (sans sugar is much better for this), soy sauce, and siracha sauce with a little water to make the desired consistency.  You can also add any spices you want to the sauce, try experimenting.  Simple and delicious.

My real revelation was baking in my cast iron pan.  I’ve always liked baking, but it’s hard to do when all you have is a two burner Colman stove, or so I thought.  In reality, it’s just a bit different.  You can’t expect the perfect even cooking you get from a stove, but it can sure make some great food.

I started by making cornbread using a recipe I got from my mom.  It’s not a vegan recipe but I just ignored the eggs and used rice milk to make it vegan.  Cooking it was the real challenge.  In order to keep it hot without burning the bottom I put the burner on as low as it could go, occasionally moved the pan around to cook the sides more, and turned the burner off here and there.  In order to keep heat in I used various lids I could borrow from friends or my plate if no lids were available.  The real problem here was that all the moisture that would normally bake off in an oven was held in.  I would take the lid off periodically and shake water drops off it, but the top of the corn bread still ended up very moist.







In the end the cornbread was slightly crispy on the bottom and very soft and moist on the top.  The middle was cooked nicely.  Personally, I thought it tasted great and might even prefer it cooked like this.  Success!

Thus began a baking rampage highlighted by cinnamon rolls, hot fudge sundae cake, and more cornbread.  It was all quite tasty.  Hope some people out there experiment with baking in cast iron and if you do drop me a line and let me know how it went.