Hiding in Pavilion XI's remote Backroom Cafe lies a new answer for the University's vegetarian students who try to escape Chick-Fil-A and Cranberry Farms. Whether one is a strict vegan or vegetarian or just looking for a healthy, low-fat break from the greasiness of pizza, the new vegetarian and vegan counter provides welcome variety to the Pav.
The recently opened bar is the work of James Lee, location manager of the Pav for the past seven months. Lee has been a vegan for the past 20 years. He said the idea for the counter arose after talking to students about vegetarianism.
Vegetarians abstain from eating any type of meat, poultry or fish. Vegans also do not consume any meat and refrain from dairy or any other animal derivatives as well.
Susan Presto, dining services operations Manager, said the population of vegetarians at the University seems to grow every year.
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Healthier or vegetarian dining options, such as the Treat Yourself Right counter and the Granary, have been introduced in the past few years and have been very successful, Presto said. The menus are continually changing to accommodate the preferences of the growing veggie population.
The recent growth in the vegetarian population can be attributed to a number of factors, including religious beliefs, health, dislike of meat, compassion for animals and belief in non-violence.
Rangina Hamidi, fourth-year College student and vegetarian bar customer, said she does not eat meat outside her home due to an Islamic ritual called Halal. She described Halal as similar to Kosher in that meat consumption depends on the way it is prepared.
Other students resort to a quasi-vegetarian diet out of a dislike for certain types of meat or for health reasons.
"The meat in our dining areas is very sketchy, so I stick with vegetarian cuisine," second-year College student Kristen Carter said.
Carter rarely eats meat and says the Pav's new counter will be a nice alternative.
But aside from avoiding dining hall meat, some students turn to veggies to be healthy. Lee said he has primarily noticed an increased interest in vegetarianism for health reasons.
"Education is the key to being a vegan or vegetarian because otherwise you can end up lacking certain vitamins, proteins and minerals that you need to be healthy," Lee said.
"It is important to get with a nutritionist or dietician to find out what is good for your body specifically," he said.
Lee, who owned a health food store for 10 years before coming to the University, changed his meat-eating habits when his young daughter decided she wanted to stop eating meat. He did some research and decided to join in her pursuit, "going cold turkey," he said. From his research, he learned that fat and blood from meat harms a person's body.
He is strictly a vegan when he eats at home, using protein substitutes, green leafy vegetables and homemade soy or rice milk in his daily diet. He said he recognizes the need for protein substitutes and is always preparing new dishes, which he compiles in a recipe book.
Only after his son was born with asthma in 1981 did he make the change to veganism. He researched the subject and found dairy consumption to be a factor in the condition.
Lee also claims the change in diet has improved his health in other ways.
"I have more energy without meat, I think better and can handle stress better," he said.
Lee admits to a slightly more vegetarian diet while away from home, sometimes eating bread that may contain eggs. While some vegetarians may cringe at the sight of a juicy piece of red meat, Lee does not and said he accepts the differences in people's eating habits.
Although second-year College student Rena Ozyildirim is not a vegetarian, she said her mother has always encouraged her to eat foods such as soybeans, organic milk, tofu and other foods without pesticides or growth hormones to prevent potential health problems.
Since these items remain part of her daily diet, she would be likely to eat at the Pav's vegetarian counter, she said.
"The Pav needs more non-greasy options like maybe veggie burgers," Ozyildirim said.
In developing the vegetarian counter's menu, Lee said he put together spreads, such as hummus and black olive, and gave free samples to get feedback on the taste from students.
Presto, a non-vegetarian, said people tend to be scared of the odd, sometimes unappetizing sound of the names of some vegetarian cuisine such as tofu loaf, one of the items on the menu. But after trying the loaf for the first time, Presto said she liked it and encouraged non-vegetarians to branch out to the new options.
The menu includes vegan entrees such as baked eggplant on rye and four types of vegan spread. There are also various vegetarian or vegan sandwiches like the broccoli and cheese croissants or veggie pitas. Vegan salads and vegetarian soups are also available. The cashew-almond spread is a personal favorite of Lee's.
Lee and Presto said they would like to expand the menu in response to student reaction. Any vegan or vegetarian home recipes or suggestions are welcome.
They hope to publicize the new counter more, and they are planning to have an official grand opening sometime in April. The bar is currently open weekdays from 11 a.m.-2 p.m. Hinging on student response, the hours might be extended.
Lee emphasized student feedback in determining the bar's future. "If it doesn't taste good it's not going to sell"
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