Anyway, the food is completely uninspired this week. I took a few photos to show you but don't expect to be dazzled in any way. I guess some pics are better than no pics though.
Toasted plain bagel - one half with Tofutti cream cheese and the other half with crunchy peanut butter.
This was one of the better meals of the week… yummy salad I got on the way to work with lettuce tomato, cucumber, craisins and almonds with a balsamic dressing. Really good.
Lots of clementines.
I felt like having chocolate and this was on sale so I grabbed one.
So this was posted on Chloe Coscarelli's Instagram the other day:
"Thank you to everyone who has reached out regarding the recent news, which revealed that I have been pushed out of by CHLOE.—the restaurant I founded in 2015. I imagine this news has come as a surprise to many of you. Honestly, it’s quite surreal for me too.
I developed every single recipe for the restaurant over the course of several years in my tiny apartment kitchen. I slept on a couch in the living room with no bedroom of my own so that I could be close to my work in the kitchen and develop recipes 24/7, sleeping only 3 or 4 hours most nights, for years. I set my alarm to wake me up every half hour through the night to measure the progression of ice crystals in my ice cream recipes. I made 30 variations of beet ketchup and lined them up on my window sill to compare the difference in pink pigmentation. I turned my home into a vegan test kitchen and worked with my amazing vegan team from Natural Gourmet Institute to perfect every last detail. We tested every recipe literally hundreds of times. But it was a labor of love.
From the day I began this journey, my goal was to create a fun, friendly restaurant that showcased how delicious vegan food can make a powerful and positive impact in the world —a belief that has never for a moment wavered. To me, veganism is so much more than a vehicle for business; it’s a vote for kindness, a dedication to sustainability, and a commitment to compassion. It’s a lifestyle I adopted more than a decade ago, and will forever be proud of, champion, and defend.
This year has been extremely painful—one that has challenged me to the core. But I will not let anyone deter my goals. I am committed to being strong and positive, and will continue to champion vegan cuisine and what it stands for. To budding entrepreneurs, I hope my journey inspires you to stand up for what’s right, even if it feels scary, and hope you never lose sight of your core mission. I haven’t. I won’t. I have some exciting new projects in the works and can’t wait to fill you in soon. Until then, I want to thank each and every one of you for your love and support. Community is everything, and I am eternally grateful to be a part of yours. Onward and upward! #vegan" - Chloe Coscarelli (@chefchloe)
Have you guys heard about the Chloe Coscarelli drama?! If you haven't you can read a little bit about it here. Basically she was forced out of her own restaurant chain. I'm so disgusted by this I can't even begin to explain. I can't imagine working so hard to achieve something so great for a movement I believe so much in just to have it ripped away seemingly for reasons based on greed. I am so sad for her and I'm sad I never visited by CHLOE before this because I'm certainly not going to give them a penny of my money now. It sounds like she has a few projects that she is working on now and I can't wait to be able to support those ventures, whatever they may be.
So that's all I have for you today. Sorry to be a downer. I hope that my next post will find me in better spirits. I do have a therapy appointment between now and then and I usually leave them feeling better so hopefully this week will be the same.
I hope that you all have a great weekend and I'll see you next week.