It’s not often you can wrangle Casey Affleck, Joaquin Phoenix, Liv Tyler, Jenny McCarthy, Daryl Hannah, Gus Van Sant, Michael Cera and HBD’s leading lady, Kim Barnouin, in the same room. And even rarer that what they came for was tofu, quinoa and tempeh. But, vegan chef and co-owner of Plum Bistro in Seattle, Makini Howell, knows just how to bring all the boys and girls to the yard.
And she doesn’t need a milkshake.
On Earth Day, Makini showed this ridiculously star-studded group the biggest thing they could do to limit their carbon footprint –eat meatless. Hosted by Casey Affleck and Joaquin Phoenix at the home of Ben Affleck and Jennifer Garner in Pacific Palisades, the A-list dinner planned by Simone Le Blanchad people talking for days about the power of food.
Guests ranged from hardcore vegans like Mike White—wearing a “vegan mafia” shirt made especially for the occasion—to admitted carnivores. All were curious about Makini’s innovative cuisine—what she calls “bridging the gap between carnivores and plant eaters”—which brought fans Casey Affleck and Joaquin Phoenix on board as investors to launch Plum Bistro LA this fall in Los Feliz.
A lifelong vegan, Makini represents the third generation of a nearly 40-year-old family business. She and her family own four vegan restaurants in Seattle, all of which serve certified organic food and are operated with environmental consciousness in mind.
For Makini, veganism is a natural progression of environmentalism. “You have to see the big picture of veganism and sustainability and how it affects the planet,” she said. “By the mere act of being vegan you reduce your carbon footprint.” Her stance is backed up by facts: Livestock production is now responsible for 51-percent of greenhouse gas emissions—that’s more than all modes of transportation combined.
But back to the food: This is not your mother’s tempeh. Makini served up mouthwatering dishes like her signature “mac and yease,” cornmeal-encrusted seitan sliders and ricotta tofu served with pears as examples of what she calls “rustic vegan, American food.” After introducing the finale—a coconut-lime cheesecake with a chocolate cookie crust—Makini concluded, “We want to make sure you don’t miss the meat.”With Makini in town, it’s not likely.
EcoStiletto’s Rachel Lincoln Sarnoff joined the party to nab an exclusive interview with the chef, who might just do for vegan food what Alice Waters did for organic.
Plum Bistro doesn’t look like what you’d think of as a vegan restaurant. It looks like a beautiful, elegant, upscale restaurant—that just happens not to serve meat.
I think it’s more effective than going around throwing paint on people. It’s hard to change people’s minds that way.
Why vegan food? Is it just about avoiding cruelty to animals?
Yes, it’s about that. But I was raised vegan. I want to bring a plant-based diet to people. I want to build a bridge between carnivores and vegans. People don’t realize how good vegan food is. I want to create a space where it’s not viewed in a negative light; where people realize how important it is to have a plant-based diet as part of our lives.
When my brother was born, my mom went to the pediatrician and said that she was going to raise him vegan. The doctor threatened to call child-protective services. But the health benefits are incredible. When you put meat into your body it basically rots in your intestines. When you don’t eat meat you’re stronger, faster and your brain moves quicker.
Do you think veganism is a natural extension of environmentalism?
I do. You have to see the big picture of veganism and sustainability and how it affects the planet. By the mere act of being vegan you reduce your carbon footprint. I don’t believe animals are made for food. Violence begets violence; cruelty begets cruelty. When you kill an animal, all the violence that the animal feels goes into its body and you ingest it. Veganism feeds a vision of peace. But it’s a process. It’s hard to go from carnivore to vegan. It’s a process of elimination. I don’t expect people to go completely vegan immediately because your body will go into shock.
What about free range, organically fed animals?
I hear that it’s a bit of a kinder way of raising animals, but I think that our society as a whole is so addicted to meat that I don’t know if it will gain a foothold. Most people who are aware of what’s going on, go vegan, versus going to smaller farms and grass-fed cows. Once people realize what’s happening they’re so turned off by it that they stop altogether.
What’s your worst eco-sin?
The shower. I never want to get out, but I know I’m wasting water.
To read the rest of the interview and learn more about Chef Makini, click here or visit EcoStiletto
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