A Vegetarian Friendly Deli

When Washington Post food editor Joe Yonan announced that he is now a vegetarian, the information became much-discussed news. Questions erupted: Could his opinion on food be trusted anymore? Would this be the same food section of the paper that we had come to esteem? Though Yonan admitted he had been in transition toward becoming a vegetarian over the last few years, the question of whether changes would be made to the food section persisted. NPR even aired a story on the topic titled, “Career Suicide, or Lifesaver?”

What otherwise would seem a small life change bore an unusual amount of pressure for a professional food critic; and understandably so. Even laymen experience such pressure: any reader, whether an omnivore, vegetarian, or vegan, has endured a time when his or her epicurean preference has elicited ire from an eater of a different preference. As more information concerning sustainability and morality arise, our cultural awareness has certainly begun to lean green.

As Yonan describes in his “coming out,” there are various benefits to vegetarianism, and veganism, too. Foremost among those benefits is the improvement in health. Anyone looking to lose weight or get his cholesterol or blood sugar in check is likely to benefit from a plant-based whole foods diet. As any fitness manager will relate: you get fit in the gym, but lose weight in the kitchen.

Even beyond actively seeking to lose weight or improve an existing health issue, eating raw foods makes your body feel good. Even fast food lovers must admit that post-work out it’s never an onion ring or burger craving that emerges. After expending all that energy, your body always begs for the green stuff.

Yonan’s conversion makes for interesting dialogue not for the reasons currently under discussion, but because it draws light to the fact that vegetarians and vegans alike have the right to food reviewers who look out for their specific interests. Moreover, Yonan’s gradual conversion also brings awareness to the fact that vegan and vegetarian dishes are not for vegans and vegetarians only. Sometimes omnivores (and their arteries) need a change from their meat-heavy dishes.

Though we cannot pretend to have been swayed by the prospect of a exclusively green lifestyle, the increasing emergence of vegetarian and vegan restaurants has inspired us to eat more of these dishes as part of my omnivorous diet.

That is why any of the salads at Label’s Tables can be made either with or without meat. Because even though we are a deli, we still respect the choices of our customers, carnivores and vegetarians alike. Gone are the days of having to renegotiate where to eat because one person is a vegetarian and the other an omnivore. At Label’s Table, we can accommodate all tastes and preferences.

Looking for a good place to stop for lunch with a friend and enjoy an authentic Jewish delicatessen? Try Label’s Tables today.

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