Low-carb, raw food, CR, allergies: Our diets have become as fragmented as a kaleidoscope, making planning any event where food is involved a nightmare requiring the lab skills of a food scientist, the sensitivity of an empath, and the precision of a master jewel thief. I get that.
But does The New York Times really have to quote people who make it seem as if the ethical beliefs of a bride and groom are inconveniences to be brushed aside?
I almost spit out my coffee when I read this quote in a story about wedding menu planning in the Times’s Wedding section:
Conflict over the wedding menu can occur … because of dietary restrictions or because the couple wish to impose their own dietary inclinations on their guests.
Elizabeth K. Allen, an owner of an event planning and design company in New York and Boston bearing her name, remembered doing a wedding reception for a couple who were vegans. That meant no meat, no eggs, no milk or other animal products.
‘I told them they needed to loosen up a little,’ Ms. Allen said. She suggested they at least broaden their horizons to a vegetarian menu so that the meal could include pasta, which has eggs in it.
‘I kept saying, “This is your belief, but this needs to be an evening for everybody,”’ Ms. Allen said. ‘Great-aunt Betty doesn’t necessarily want to eat vegan.’
Ultimately, the couple broke down and did a vegetarian menu so they could offer pasta to their guests. Last time I checked, there were a skillion vegan pastas out there …
If I were a vegan planning a wedding and the event planner told me to “loosen up,” I probably would find another event planner. I’m pretty sure that folks at Post Punk Kitchen could help out with a few names. And the annual wedding issue of Veg News profiles several couples who pulled off vegan weddings ranging from crunchy to elegant.