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Three years ago, award-winning U.S. food writer Karen Page gave up eating meat. To her surprise, she hasn’t wavered.

Vegetarianism was supposed to be an experiment, part of her research for her latest book, The Vegetarian Flavor Bible, the 2014 follow-up to her acclaimed resource The Flavor Bible. But Page and her partner, photographer Andrew Dornenburg, remain committed to meat-free eating, at home and at the finest restaurants.

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The couple will be in Ottawa Oct. 16 at Beckta, for a book signing/cocktail party, followed by a four-course vegetarian dinner with wine pairings. There are 28 spots for the dinner, which will also include a discussion of vegetarianism and veganism at restaurants.

Below, Page shares insights into her conversion to vegetarianism and today’s rise in meat-free eating.

Tell me about how you and Andrew gave up meat.

The Flavor Bible came out in 2008 and was very much an ominvore’s book. It contained every ingredient under the sun that we could think of, all of which we were eating up until that point.