et food be thy medicine,” said Hippocrates the Ancient Greek physician. Two and a half millennia later, hospitality entrepreneur Zoey Henderson has taken that advice to heart.
Describing how she went from being an “on-off vegetarian” to embracing a fully vegan diet, Henderson says, “I’d been a vegetarian for years when I decided to become vegan for personal moral reasons. I was very concerned with animal welfare and also the welfare of the people who work in the meat industry: the factory workers and the farmers who are being squeezed all over the world. The whole industry didn’t sit well with me at all.”
She continues, “When I became a vegan, I found myself facing a lot of questions. People wanted to know why, of course. They also wanted to know how I would survive. Would I get enough protein? What about my bones? Could I get enough calcium without eating dairy? I wanted to be able to give them the data.”
