What is the key to getting meat-eaters to enjoy vegetarian food?
One of the tenets of RFD is that we never make people “wrong” for their food choices; we invite people in and offer them great-tasting, healthy food. This has allowed RFD to move into the mainstream with an organic vegan cuisine and to reach out to many more people than we could have had we’d been busy prophesizing about the good and evil of today’s food politics. We’ve made vegan cuisine attractive by making it nonthreatening to nonvegans. When I do have to say something, I choose words that invite people to it—like “plant-based” as opposed to mentioning what my cooking does not have in it. At RFD, we make an enticing presentation on the plate, different colors and textures. We offer childhood favorites—comfort foods always appeal to people. People feel the love when they eat foods or even smell foods that remind them of their mom or grandmother cooking for them. What, in your opinion, does the future of plant-based cuisine hold? One hundred years from now, children will be studying A
