Planting the seeds for a plant-based lifestyle
Meet Tara Sheldon, the dynamic force behind Veg Rehoboth, a non-profit organization promoting veganism. Tara’s path to plant-based eating and living began at age 13 and was further solidified by an article she read about the inherent cruelty of veal production. Tara’s commitment to plant-based eating is driven by its many positive health benefits as well as its positive impact on the environment. She remarked, “We use so much land and water to raise animals for food, so why not go straight to the source and grow the food we eat?” This commitment is a large part of her life, and she now shares it with the community in so many fun and delicious ways.
Veg Rehoboth
Veg Rehoboth’s mission is to educate the community on the many benefits of plant-based eating for individual health, the environment, and the welfare of animals. Tara said, “It doesn’t matter what the reason is for eating plant-based foods; it’s essential to do as much as possible. It doesn’t have to be black and white. But incorporating this type of eating is beneficial to us all.” This inclusive approach, which values and respects individual motivations, has helped the organization build a diverse and engaged community where everyone’s voice is heard and appreciated. Veg Rehoboth’s efforts have yielded some impressive results, with an increasing number of people attending events and expressing gratitude for the knowledge and awareness they have gained. Tara shares, “After VegFest, it’s heartening to hear people say they weren’t aware of certain issues. Even simple realizations, like understanding that dairy cows must be kept pregnant to produce milk, make a big impact. This positive feedback fuels our mission and inspires us to continue our work.”
Dining Out Options and Challenges
Tara’s favorite vegan-friendly spots in Rehoboth include Indigo, The Cultured Pearl, and Grandpa Mac, known for their plant-based offerings, including Mac and cheese and chickpea soup. She also enjoys exploring new gems like Secret Sauce, a Thai restaurant with flavorful plant-based dishes. One of the significant challenges Tara has faced is changing the mindset of both restaurant owners and diners. She notes, “Many restaurants are so close to offering great plant-based options but fall short by using chicken broth in vegetable soups or adding unnecessary animal products to dishes.” Despite these hurdles, Tara remains optimistic and advocates for more vegan-friendly choices in local eateries.
Coming Up
Looking ahead, Veg Rehoboth has a vibrant calendar of events. This year’s VegFest, scheduled for September 13-15, will celebrate plant-based living. The “Eating for Tomorrow” screening will begin at the Unitarian Universalist Church, followed by an outdoor festival at Epworth Church. Highlights include pet adoptions offered by our local SPCA, a kids’ tent sponsored by the YMCA, live music, informative talks from experts like Chuck Carroll of PCRM, MD Aisha Akhtar, and yours truly, Chef Hari Cameron, speaking about reducing food waste. Tara is excited about the organization’s first upcoming film festival, which will focus on animals and health, scheduled for the end of November.
How to Get Involved
Veg Rehoboth has many ways for the community to get involved. Tara invites everyone to join their Meetup group for events, follow them on Facebook, or visit their website at vegrehoboth.org. Veg Rehoboth always accepts donations to support its non-profit mission, and she encourages patrons to ask for more plant-based options at their favorite local restaurants. As Veg Rehoboth grows, Tara remains committed to educating and empowering individuals to make compassionate and sustainable choices. Tara’s advice for anybody considering a vegan lifestyle is simple: “Start by eating more vegetables, beans, and rice already on your plate. If you love burgers, try plant-based alternatives. There are so many delicious and nutritious options available now.” She also encourages people to educate themselves by watching documentaries like “Forks Over Knives and Live to 100: Secrets of the Blue Zones” and exploring resources on the Veg Rehoboth website. “Every little bit helps,” she says. “If I can help someone learn how to incorporate more plants into their diet, I am happy.
Chef Hari Cameron is a renowned culinary expert, consultant and restaurateur. He has received critical acclaim for his modern farm-to-table approach to cooking and has been recognized for his numerous contributions to the hospitality industry. With a passion for using the highest quality Mid-Atlantic ingredients, Chef Cameron has become a leading voice in today’s culinary landscape.
