For the last six years, a group of students at Westerville Central High School have worked to teach their peers about the ins and outs of a diet sans meat.
The Vegetarian Club consists of about 14 regular members. It’s also open to students who consider themselves meat-eaters, but are interested in learning what their vegetarian and vegan peers eat on a daily basis. Adviser Amy Farris, a library media specialist at Central, leads the club’s meetings on the first Thursday of each month, usually bringing a fresh batch of black bean hummus, a unanimous club favorite.
“(The club) was founded because students who were trying to go vegan or vegetarian needed support and solid nutritional information in order to stay healthy,” says Farris.
Photo by Ellie Hamrick
Farris and the students do a lot of research to determine how to get enough proteins, iron and vitamin B-12, among other nutrients.
“A lot of parents might be worried their child won’t get enough protein, and they won’t – unless they know how to build complete proteins through combining, for example, legumes and grains, or by knowing which foods are good sources of whole proteins,” says Farris.
Farris also incorporates issues of ethics and animal welfare into the club’s discussions. In February, the club focused on skin care products that are not tested on animals and do not contain any animal products.
For some students, the monthly meetings serve as both an educational opportunity and a support system.
“We talk a lot about family support,” says Farris. “Many of the students get tons of support from their families. For others, the story is much different, sadly.”
Members keep composition notebooks as journals. Here, they may tape an index card with a recipe that someone has brought in for the meeting, or record their experiences with friends and family members.
“For a lot of kids, going vegetarian is kind of a journey,” says Farris.
In the last few years, the club has received a great deal of support from the community.
Jennie Scheinbach, the owner of Pattycake Bakery, a vegan bakery in Clintonville, visited the club to give baking tips and discuss her experience building a successful, humane business. Fusian has also visited the club, giving a sushi-making lesson. One of the owners of Northstar Café addressed the club about why eating local matters, and also provided dinner for the club members at the Easton location for its end-of-year night out.
Jessica Williams is a contributing writer. Feedback welcome at gbishop@cityscenemediagroup.com.
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RECIPE
Black Bean Hummus
Ingredients
15 oz. black beans (drained, reserving 2 Tbsp. liquid)
1-2 cloves garlic, pressed
2 Tbsp. lemon juice
1 ½ Tbsp. tahini
¾ tsp. cumin
½ tsp. salt
¼ tsp. cayenne pepper
¼ tsp. paprika
Instructions
Put all ingredients in a food processor and blend well, adding up to 2 Tbsp. of the reserved black bean liquid as preferred.
Serve as a dip for toasted pita chips or pretzels, or use as a sandwich spread.
RECIPE
Vegan Chocolate Cake
Ingredients
3 cups flour
2 cups sugar
½ cup cocoa, unsweetened
2 tsp. baking soda
1 tsp. salt
2 cups cold black coffee
2/3 cup vegetable oil
2 Tbsp. white vinegar
2 tsp. vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit. Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Stir until well combined
Oil two nine-inch cake pans. Bake 30-35 minutes. Check with toothpick to see when it’s done. Cool slightly and remove from pans. Serve.
