Hi pals! We’re excited to feature Kate Robertson of Mayu for our second A Day in the Food Life. As you can tell (here and here) we’re fans of Mayu’s comfy/chic one-of-a-kind hand-knit alpaca clothing and blankets. I can’t remember what watching TV was like before my adult blankie.
Kate started Mayu as a way to continue supporting skilled knitters she met while working with the Peace Corps in rural Peru. As a result, these artisans now earn fair wages by doing what they love. Which means Kate is one inspiring young entrepreneur and business student.
You can learn more about the Mayu process here.
And enjoy Kate’s food day, real and fantasy. It leaves me dreaming of Ethiopian breakfasts…
I’m going to start with the fact that I’m a vegetarian. No, I’m not a vegan — I love cheese way too much for that. I hate to admit it, but I’m not the most adventurous when it comes to trying new foods (which is ironic considering my bold personality). I am stuck in my routine…
Living the fast-paced, budget-conscious student life, I typically start my day with one of the high-fiber cereals. If cereal wasn’t so shamelessly easy, I’d probably substitute breakfast with something a bit more “labor-intensive” like a smoothie. Fresh fruit, Greek yogurt and ice. Simple, yet delicious! If I could eat a pound of Rainier Cherries or an Acai shake (the real deal from Brazil) every morning, I would.
Hmm, lunch is a tough one. I’m usually sitting in front of my computer while eating a Garden Burger (chipotle black bean) with hummus, avocado, cheese and salsa piled on top. If it isn’t that, it is probably a plate of cheddar cheese, carrots, hummus, salsa, wheat crackers and a sliced apple.
Dinner consists of some crazy combination of stir-fried veggies and a grain such as quinoa or couscous. If I am really feeling crazy, I might dice up some tofu and throw that in too!
I’m big on snacks so I’d feel empty if I neglected to mention them. Fair Trade dark chocolate, string cheese, fruit leather, dried sour cherries, frozen yogurt, and caramel corn rice cakes.
If my physical and mental well-being weren’t at stake, an ideal day would consist of the following meals (of course they’d be prepared for me): A spread of Ethiopian vegetable dishes for breakfast, wood-oven gourmet pizza for lunch and a feast of Indian food for dinner. And dessert, definitely a block or two of fresh made fudge. To wash it all down, I’d probably ask for an amber micro-brew or red wine.