Chef Chat, Part 3: Patricia Greer of Pat Greer's Raw Vegan Kitchen

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This week we've been chatting with raw vegan chef Patricia Greer; click here and here for more. Today we conclude our conversation.

EOW: Can you describe how you've dealt with the times when there aren't dietary options for you?

PG: I either won't eat or I'll eat something small like a banana, or potato, or something like that. Whenever I'm in someone's home, I'm very discreet about what I do. I've watched people say "Oh, I'm a vegetarian or "I'm a vegan" and there's a whole vibe that comes out of that, like the host is wrong for not having the same diet. No, I'm very respectful. I'm not so strict that I'm going to dishonor what someone does. I think that respect is the utmost in everything that we do, it just has to be. That's why we take responsibility for what were doing in relationship to where we are. Whether it's in a restaurant or in someone's home.

EOW: You're pretty busy. Do you have any hobbies that we don't know about?

PG: I am a chronic recycler, so I am in thrift stores all the time, and buying clothes to remake. I'm building a fiber studio on the second floor. I also read a lot, and I've got two grandchildren who are the lights of my life. Spending time with them is a joy beyond description.

EOW: Can you tell us about your radio show?

PG: It's on KPFT, 90.1 at 6 a.m. on Wednesdays, and it's called Eco-Ology. It's about ecology, environment, social justice, health and spirit. I have been doing it for four to five years. A delightful woman named Janice Blue, who is an animal advocate, had a radio show, Go Vegan Texas. She invited me to be on, and I thought to myself, "I really like this radio thing." We bring local heroes to the show, people that are right here that are making a difference. Kids, older people, young adults- we try to get everyone involved.

EOW: Do you have any parting words?

PG: I think eating local is really important and eating organic is important. I think if we have to do a hierarchy, it would be organic first, then local, and above all, pay attention. I think if people know where they're food comes from, it's huge. We all have to speak up, and this is my way of doing that

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