Each fall, the annual Freshman Activities Fair hosts an overwhelming array of interests and clubs, on the main floor of Dillon Gym, eagerly vying for new members — dancers, cheerleaders, volunteers, a capella singers, religious organizations and next year, vegetarians.
The Vegetarian Club of Princeton, now an officially recognized club by the USG, was born this October and strives to create "a more vegetarian-friendly campus." In doing so, they hope to encourage vegetarianism amongst Princetonians.
Bicker, sign-ins and room draw mark February as the time when students take a momentary pause from their routines to consider the University's unique system of dining options.
But does anyone go so far as to reconsider his or her dietary habits? This is one issue that the Vegetarian Club would like to address.
Combatting misinformation
Jinha Kim '05 founded the club with her sister Wonha '04, along with John Lee '05. Last spring, the three began to identify two basic problems: first, that the University dining halls did not always cater to vegetarians, and second, that many students lacked an understanding for this dietary minority.
"[People] ask a lot of questions and reveal their many prejudices and ignorance about being a vegetarian," Jihna said. As Jihna, Wonha and Lee met more and more vegetarians on campus, they realized the potential success for an official club.
"We felt that we could effect more change on campus under the official banner of 'the Vegetarian Club.' Asking for soymilk in the Center for Jewish Life as a 'Vegetarian Club' might produce a result whereas a request made by an individual might not," Jinha said.
"The vegan options offered at Frist are pretty shameful," says Jess Garvin '04, one of the few vegans on campus. "You can always get a vegan burger, but they cook them on the same grill as the regular burgers, which kind of defeats the purpose."
"I think that lack of knowledge is at the root of the problem," Galvin said. "Most people don't know about the horrible conditions that animals are kept under, not only for their meat, but also for their eggs and milk, or the environmental consequences of these factory farms."
Jinha agreed. "Most of the students just don't understand what being a vegetarian is. They don't know that many athletes are or were vegetarian," she said, naming examples such as World Champion Weightlifter Doug Hepburn, boxer Keith Holme and professional football player Desmond Howard.
"It is the false mindset that we want to combat by providing opportunities and activities where students can educate themselves about vegetarianism," Jinha said. "At the same time, we also want to create resources for the vegetarians, such as which local restaurants have good vegetarian entrees, etc."
Jinha, who also serves as co-president with Lee, will join her sister in Brown coop next year.
When people find out that she is a vegetarian, they assume that she will be joining 2-D—an association that the Vegetarian Club may one day eliminate, she said.
"That seems to be the expected eating option for vegetarians, but we want to expand our choices by making other options viable," she said. Ensuring that there is at least one vegetarian entrée available for every meal—at all of the eating clubs — is one of the club's goals.
Actions and ethics
A monthly newsletter is another. The first issue of "Veggie News," was sent to members in December and included the officers' mission statement—"to involve the Princeton community in dialogue and awareness about vegetarianism and health in general" — as well as a recipe for 'Stuffed Mushroom Hors d'oeuvres.'
The newsletter also provided links to external, informative websites, including: "101 Reasons Why I'm a Vegetarian." It emphasized the reduced the risk of cancer associated with a plant-based diet — as well as safeguard against cardiovascular disease and diabetes, the hazards associated with meatpacking and of course, the sickening cruelties to animals.
Peter Singer, Princeton professor, ethicist and author of "Animal Liberation," is on leave for the '02-'03 academic year and currently in Australia. He was delighted, however, to hear about the Princeton Vegetarian Club from abroad:
"I wish the club every success," he wrote in an email. "A vegetarian diet is more ethical than the standard American diet, which is heavy in products produced by factory farming. Factory farming is cruel to animals and not an ecologically sustainable way to produce food."
Small projects — such as a study break planned for March — will kick off the club's efforts this semester. Next year the officers have bigger projects in mind: guest speakers, a vegetarian cookout, working with Wild Oats to get coupons for vegetarian foods and products, inviting vegetarian chefs, housing forums and most importantly, petitioning dining halls and eating clubs for changes.
The officers would also like to see more vegetarian entrées and a more diverse selection. In addition to Wild Oats, the club also hopes to work in conjunction with 2-D, the Peer Health Educators and other student organizations in the future.
Jinha emphasizes that anyone and everyone is encouraged to join the Princeton Vegetarian Club — Princeton University's newest . . . eating club.
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