breakfast: coffee with soy creamer; celery
lunch from amsterdam falafel: falafel pocket with hummus, beets, chickpeas, eggplant, etc.
snacks: sunflower seeds; celery with peanut butter
food at haydee’s while listening to nate’s band: margarita and yuca con curtido
dinner: leftover couscous and curry; a bite of leftover pasta; red marker ale by williamsburg alewerks (vegan- see company responses about vegan products)