mile 0 (best way to start a trip, being cooked breakfast by awesome people who let you stay in their house): coffee; everything bagel with Tofutti cream cheese; blueberries, strawberries, and currants (all from Joel and Tom’s garden)

mile 15.0: chunky goodness (chocolate, coconut, date chunks); dried pineapple; [Stacey only] banana

mile 25.3: banana with peanut butter; Athenos pita chips; dried pineapple; jalapeño bagel, garlic bagel, and sesame bagels with Tofutti cream cheese

mile 33.4: [K only] dried pineapple and mint Clif Builders bar; [S only] bite of peanut butter Clif Builders bar

mile 43.8 (fixing Stacey’s flat): trail mix (thank you Anita!!!)

mile 50.0: [S only] chocolate almond fudge Clif bar

mile 59.6: pretzel rods

mile 63.5 (end in Salem, OR): [S only] Lay’s potato chips from Home Depot; grapes; [K only] pita chips; salsa; tortillas; refried beans mixed with chili; Budweiser

pita chips and crackers from Southwest plane

lunch at Kitchen Dances cart:

• breakfast burrito: seasoned tofu, roasted potatoes, seasonal veggies (kale, cabbage, carrots, scallions, green beans, zucchini, mushroom) in a flour tortilla smothered in white bean mushroom gravy
• roasted roots wrap: roasted root veggies (including sweet potatoes and beets), quinoa, and greens (kale) with garlic herbed aioli in a whole wheat pita, served with a side salad
• sesame peanut wrap: ginger tofu, grilled seasonal veggies (potato, kale, carrot), and quinoa with sesame peanut sauce in a whole wheat tortilla with a side salad
• walnut meat tacos: seasoned walnut meat, grilled root veggies (carrot, beet, sweet potato), avocado, and cilantro-tofu sour cream on corn tortilla
• salad: beet, strawberry, red cabbage, lettuce, sunflower seeds
• cinnamon roll

iced coffee from Oren’s Daily Roast

lunch: leftover sauteed string beans, tofu, broccoli, and brown rice from Lin’s Garden; vegan chocolate chip scone from Whole Foods; dried green mango; piece of dark chocolate

at JFK airport: french fries with ketchup from Pommes Frites

on JetBlue plane to Portland: s’mores Luna bar, Mr. and Mrs. T’s bloody mary mix; kettle corn popcorn chips; pita bread

breakfast: pita smothered (and by smothered I mean smothered- i ate almost an entire container) with tofutti cream cheese; soy latte

lunch:  leftover vegetable couscous stir fry with fresh sliced tomato from my garden

goodbye party for our interns: ice cream sunday (vegan french vanilla ice cream, oreo crumbles, chocolate syrup); oreo cookies; root beer

snacks on the plane to portland, OR: newman’s o’s- chocolate creme cookies; date pieces in flour; raisin; southwest plane crackers; pretzels; oreos; scallion pancake; strawberries; Mott’s tomato juice

breakfast: toasted poppyseed bagel with tofu cream cheese, tomato, and onion from Brownstone Bagels

iced coffee from Oren’s Daily Roast

lunch: spinach tofu knish; vegan chocolate chip cookies from WholeFoods

dinner: leftover tofu, sauteed string beans, and brown rice

Lagunitas Hairy Eyeball (vegan according to Barnivore) while packing for bike trip

breakfast: salty oatmeal; date pieces in flour; banana

lunch: leftover sauteed garlic, onion, summer squash*, fresh basil*, salt, and pepper; sauteed green beans* and wax beans*; fresh chopped heirloom tomatoes*; sauteed beet* and collard greens* with red wine vinegar; sauteed vegan chicken with cumin, chili powder, cayenne powder

* = from my garden

snacks: another banana; vegan chocolate covered wafer from Israel; leftover vegetable couscous stir fry; fuji apple

dinner:pasta with baked tofu (marinated in tamari and olive oil), roasted beets (from my garden), fresh basil (from my garden), tomatoes marinated in balsamic vinegar; newman’s o’s- chocolate creme cookies

breakfast from Canteen: toasted everything bagel with tofu cream cheese and tomato; iced coffee with soymilk

lunch: vegan “fish” sandwich (pre-made from LifeThyme); raw coconut fudge; heirloom cherry tomatoes

snacks at Marco’s goodbye in Central Park: more cherry tomatoes; pita with hummus; Lay’s potato chips; vegan chocolate chips cookies from Trader Joe’s; potato salad (aka tequila with margarita mix)

dinner from Lin’s Garden: general tso’s tofu with broccoli; sauteed string beans; brown rice

Flying Dog (vegan according to Barnivore)

breakfast: apple with peanut butter; iced coffee with unsweetened vanilla almond milk

lunch: leftover pizza from pete’s apizza

snack: iced coffee with unsweetened vanilla almond milk; banana; black forest cupcake from wildflour cafe

dinner: couscous, sweet potato, veggie stir fry (thanks tim!); date pieces in flour

iced coffee from Oren’s Daily Roast

espresso from Think

lunch from Atlas Cafe: NYU salad (roasted red pepper, cucumber, carrot, lettuce, balsamic, tomato) with vegan ginger chicken; peanut butter bomb brownie by Vegan Treats

dinner: toast with Earth Balance and nutritional yeast; vegetarian baked beans

beer at Mother Mother: Pilsner Urquell and Miller High Life

tastes of many cocktails, as well as one awesome cocktail at dram: it was rum, aquavit, lime, something sweet… GOODBYE GLASS!!!!!!!!!