Things you should know before we start: Amber McDonald is a DC Vegan who became so about a year and a half ago after working with the Humane Society and reading about the similarities in emotions between dogs and cows. Viewing dairy farms equivalent to puppy mills, she started gradually cutting animal products out of her diet, beginning with dairy and beef, then pork, chicken, and finishing off with fish as the last one to go. Amber has recently drafted the legislation for a resolution to declare DC Meatless Mondays, working on getting restaurants and eventually the DC public school system to eliminate meat consumption on Mondays. She also participates in the animal-friendly groups Vegan Mainstream and PETA Prime. I stopped by Amber’s downtown DC apartment which she shares with her amazingly inspiring and non-vegan dog Meanie the day after her CSA shipments came in to catch her fridge packed with as many fresh fruit and vegetables as possible. She is a member of not one, but two CSA’s, the popular and picky-eater friendly Washington’s Green Grocer and the more upscale Arganica.
In freezer: bag of scallops expired in 2009, frozen vegetables (broccoli, peas, corn, spinach, mixed veg), naan, Morning Star grillers, hotdog buns, Boca burgers, orange sorbet, garden chicken, vodka, artichoke burger & vegetarian harvest roast (both produced by the Vegan Society based in the UK), spinach pancakes, Amy’s enchilada meal, Kashi black bean mango meal, and raw beef marrow bones for Meanie
Top shelf of fridge: club soda, Pellegrino, champagne, homemade ramp & asparagus risotto w/ ramp & Swiss chard pesto (amazing looking, I wanted a taste! going to have to get the recipe), lentil dal burgers, vegan Pillsbury pizza crust, flour tortillas, corn, apple butter, vegan ricemellow cream, macadamia butter, coconut butter, almond butter, and cashew butter
Turning vegan is a continual learning process which involved the help of a lot of different books Amber is still collecting. She is currently reading The Vegetarian Myth, an anti-vegan book, to get an idea of the opposition’s view.
The box the produce comes in, with ice in the plastic containers.
Previously on “What’s In Your Fridge?”:
- Josh Sisk, photographer, author of “Under the Strobe Light”
- Todd Kliman, food & wine editor of “Washingtonian”
- Josh Short, pastry chef of BUZZ Bakery
- Robb Duncan and Violeta Edelman of DOLCEZZA Gelato
- Miriam’s Kitchen
- Scott Drewno, of The Source
- Tim Carman, food columnist “Washington City Paper”