I work at a brand-new upscale vegan macrobiotic restaurant in West LA, a job I'm very fortunate and thankful to have because as far as waiting tables goes, this place is tops. The restaurant is
Seed Bistro, and the story of Chef Eric Lechasseur and his business partner/wife Sanae is wholly touching and inspiring. Sanae was diagnosed with cancer with no health insurance and no money, and she enlisted the help of chef Eric - that was when they began to study macrobiotics, which comes from Eastern cultures and is all about balance, in living with the natural order of life. Together they created a macrobiotic healing diet that helped Sanae beat her cancer, and when she was unfortunate enough to be in a life-threatening accident a few years later, again macrobiotics helped nurse her back to health.
I'm gonna be honest, at the risk of my employers somehow seeing this blog post and discovering my dirty secret: I was nowhere close to being a vegan before I worked at Seed. Unless you count my strange aversion to the texture of most meat - I'd only eat it if it was breaded and fried, or cut up or shredded into small pieces and mixed in with something else - I was an omnivore all the way. And I fully planned on keeping up the vegetarian front I had put on in order to get the job in the first place. I was practically a vegetarian anyway, since I couldn't afford to buy meat unless it came in a red box with a big golden M on it. I didn't really cook unless you count ramen, and the food groups that governed my diet consisted of cheese, carbs, cheese, and cheese. I love cheese. All of my favorite foods revolve around it: grilled cheese, mac & cheese, quesadillas.
