toasted whole wheat cinnamon-raisin bread with peanut butter; grapefruit

mini everything bagel toasted with grandma’s hummus, fava bean puree, and spinach; grapefruit; lemon poppyseed cookies

soup based on this soup and bread based on this bread; lemon poppyseed cookie; dried mango

more rosemary garlic bread, pitted black olives

fresh ginger tea

tj’s honey-os with soymilk. oj.

6-inch subway sandwich with veggies, oregano, a tiny bit of sweet honey sauce. mini bag of lay’s potato chips

apple with peanut butter

greasy chinese takeout from wok ‘n’ roll, a place in hyde park which sadly doesn’t live up to its amazing name. mu shu vegetable with no egg split between two people.

ciao bella coconut sorbet and flax ginger muffins that i arrived at through some random but important internet research i was doing this afternoon. did you all know that joaquin phoenix is vegan?

lime tea

breakfast: granola with almonds; Whole Soy & Co. peach soy yogurt (I’m trying not to buy Silk because, in addition to recently starting to use non-organic soybeans, they wrote Stacey a very misleading email about whether or not they were starting to use non-organic soybeans:

Thank you for contacting WhiteWave Foods. We appreciate the opportunity to address your comments.

In 2008 Silk® partnered with Conservation International to create Silk’s Soybean Sourcing and Production Program, which reinforces our values and commitment to sourcing soybeans that are produced in a sustainable, socially responsible and ethical manner. We are very proud of this work, and are continuing our work with Conservation International on future initiatives.

Here are a few of the highlights from Silk’s Sourcing Program:
• Currently, we source all of our beans from North America. If the product is from Silk, the soybeans are from North America.
• Silk is not sourcing beans from China. In the past, we have sourced a small portion of beans from China. Silk stopped contracting for soybeans from China at the end of 2006.
• We only partner with suppliers that can produce beans that pass our robust quality testing and evaluation protocols.
• All Silk soybeans – non-genetically modified organism (GMO) and organic – are currently sourced domestically.
• Our non-GMO beans are put through robust quality testing and evaluation protocols.
• We have comprehensive testing protocols in place to detect GMOs, pesticide residue and other potential contaminants – all of which are above and beyond regulatory requirements.
• Organic soybeans purchased by Silk are certified organic by independent agencies accredited by the U.S. Department of Agriculture (USDA), in compliance with the organic standards set by the National Organic Program (NOP).

For further information, we encourage you to visit our Web site: (http://www.silksoymilk.com/SourcingProgram.aspx). We appreciate your ongoing support, and remain committed to consistently providing consumers with high-quality, great-tasting soymilk.

Sincerely,
redacted
Consumer Response Representative

Stacey and I sort of argued about this; I thought it sounded like a sincere email in which they were saying all their soybeans are organic and non-GMOs, but Stacey thought they sneakily failed to address the North American, non-domestic soybeans, and that they might have used the phrase “Silk soybeans” to mean only the beans that they grow themselves (rather than those they outsource). I had trouble believing that anyone would be so evasive.

I just saw this at the store, so I guess Stacey was right:

lunch: hummus and creamy lemon pecan spread with pita; half a Field Roast sausage; olives; peanut butter cookie

snack: two brat buns

dinner: PURPLE MEAL

brat bun (vegan) with Field Roast smoked apple sage sausage and beet-horseradish spread; roasted beets with onion, garlic, and olive oil; olives; cilantro cole slaw (click for the recipe); Yellow tail Shiraz (“vegan friendly” according to their website); raspberry Mamba

whole wheat cinnamon-raisin bread from freezer, toasted, with peanut butter

multigrain tortilla with grandma’s hummus (see previous posts: best hummus in the world) and spinach; texas sweet orange

spelt zucchini muffin; small jonathan apple

split pea soup with beer bread, both made previously and stored in freezer; dried mango

i made more lemon poppyseed cookies in an attempt to satiate the craving which is constantly being intensified by my continued failed efforts to find an alternative baking company luscious lemon poppyseed cookie anywhere in austin! the two stores that i know to sell them have been out of that flavor for weeks; the last time i checked (today, at both stores) one was completely out of any flavor, and one had only like 4 cookies left total, so i’m hoping they will restock! in the meantime, these cookies which come from a slightly altered random internet recipe did a pretty good job of keeping the craving at bay, if not competely satisfying it. recipe here.

ezekiel raisin toast with tofutti cream cheese. oj.

greens with nut/seed sauce (see previous post), root fries, quinoa

banana

veggie burger on english muffin with bbq and tomato. root fries with nut/seed sauce.

tofutti cutie

tiny bit of 3 buck chuck shiraz

another tofutti cutie, last one