[Sca-cooks] Handling special diet needs at feasts

[Tara Sersen Boroson]

I guess I could have expounded more on the fact that if someone is
actually cooking for me, I do explain my choices more clearly.  It's
when some random stranger or distant acquaintence asks "Why didn't you
eat the soup?" that I sometimes choose to over-simplify and say
"vegetarian".

Going back to the origination of this thread, it wasn't clear if the
gentle in question said "I'm not staying for the feast because I'm a
vegetarian," and had someone say "Don't worry, we can accomodate you!"
and run off to the kitchen to do so, or "Oh, you want me to stay for the
feast?  You'll have to make it vegetarian!"  That makes a big difference
in the point I was trying to make!

> Actually, not strictly true. Most people, including those who have known
> you for a long time, will assume they can feed you vegetables but have no
> idea what else. (Ok, most of us know shellfish is good.)


Basically, no beef or pork (unless it's organic and free-range.)  I have
a couple other preferences, but none of them are big deals - I don't
care for mushrooms or large amounts of hard cheese, but will gladly eat
around them.  I'm trying to limit my poultry to the organic, free-range
variety also, but I don't get up in arms about that one.  I found an
awesome farm nearby that sells organic meats raised and slaughtered
right there on-site.  With awesome prices!  Woo-hoo!

Speaking of the no-red-meat thing, I just read Fast Food Nation by Eric
Schlosser.  Whoo-boy...


-Magdalena