I've been an ovo-lacto vegetarian for 21 years. I avoid products that include gelatine & animal rennet. I have my own chickens & eat free-range eggs as much as possible. I don't wear leather. When eating out, I love enjoying a meal that fits these criteria. But, it is not often the case as many chefs aren't aware of the importance of these products. I am a High School Hospitality & Home EconomicsTeacher & my students prepare many meat dishes, I have other staff taste these dishes. All my students learn about veganism & vegetarianism & the most respectful way to prepare delicious & "safe" food for them.
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