There’s still time to nominate local icons for Best of D.C.
Being the kid on the block with free acess to the endless supply of junk food that stuffed my kitchen cupboards certainly earned me a few extra childhood friends. But, in the end, my lack of dietary restraint turned me into nothing more than a plump, discolored, cross-eyed, lethargic hassenpfeffer. It was gross. My inevitable food backlash led to veganism and the discovery of what was, to me, the great paradox of the vegan diet: To explore a greater variety of foods, I had to limit what I ate. So it’s always encouraging to come across a cookbook such as Donna Klein’s The Mediterranean Vegan Kitchen. Klein uses the region’s traditional Orthodox Lenten fast, in which no animal products are consumed, as a starting point in her book of more than 300 recipes that showcase fresh ingredients and healthy restraint. I hope she brings some samples when she speaks at 4 p.m. at Olsson’s Books and Records, 7647 Old Georgetown Road, Bethesda. Free. (301) 652-3336. (Chad Molter)