I am lactose intolerant, and I always thought it was really funny how people who are lactose intolerant continue to eat dairy, because they like it so much. And I find it not acceptable.
I realised what goes on in the egg industry and the dairy industry, so then I was like, ‘That’s it! Going vegan!’ and I just kind of went cold turkey, basically.
The base of raita is traditionally unstrained whole-milk yogurt, but I like to break away from convention and reach for whatever fermented dairy I have on hand. Ive used buttermilk, Greek yogurt, sour cream, and any combination thereof for the base of my raita.
My father had a dairy farm. He employed three black families and one white family, and I used to play with black children.
Growing up on a dairy farm, you certainly learn discipline and a commitment to purpose.
I like L.A. It’s like a mini break. For a writer, it’s hilarious. Like the food. Where I come from, we eat chip sandwiches: white bread, butter, tomato catsup and big fat french fries. It’s delicious. Here, you order a creme caramel and the waiter says, ‘You know, that contains dairy.’
I eat the basic food groups: fruits and vegetables, whole grains, low-fat dairy, good fats and oils. I do have butter on my bread because it’s delicious. I eat meat, especially chicken, sparingly, because I’m not a good cook.
In my own life, I decided to leave meat off my plate in medical school, but was a bit slow to realise that dairy products and eggs are not health foods either.
I was the all-American face. You name it, honey – American Dairy Milk, Metropolitan Life insurance, McDonald’s, Burger King. The Face That Didn’t Matter – that’s what I called my face.
I try not to eat too much dairy or gluten.
I had to give up a lot of foods that I’m accustomed to eating: dairy products, beer, wine, spicy food.
Milk Bar is a quirky American bakery, where the original inspiration is the humble beginnings of American-style baked goods and loving trips to Dairy Queen.
I’m one of nine sisters. My parents were dairy farmers in Wisconsin. My father didn’t believe in girls doing farm work. Girls did housework, and he hired young men to do farm work. I would have preferred to be outside.
A gluten-free diet still allows you access to almost every fruit and vegetable, a variety of grains and legumes, your pick of dairy products, fresh meats and fish and a whole slew of special gluten-free delights to satisfy your pretzel-bagel-muffin-doughnut craving.
I never drink cow’s milk; I always opt for the soya alternative, and when I eat most dairy products, it tends to be in extremely small doses. However, being a vegetarian means I have to get protein from somewhere, so I do eat eggs and cheese about once a week.
I became vegan because I saw footage of what really goes on in the slaughterhouses and on the dairy farms.
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