I'm a college student majoring in political science, and I play collegiate soccer. I'm an almost vegan, meaning I'm a vegan in essence but not 100% in practice. I don't eat meat (except Loki Fish Co salmon a couple times a year-http://www.lokifish.com/about.html), but I do sparingly use local free range eggs/milk that I can personally verify are cruelty free, though more often than not I find substitutes. I'm not a nazi about it, but I do go out of my way to use/wear vegan products, and keep the well being of animals/humanity/the planet as the biggest influence on my decisions. I'm in love with tofu, TVP, fake meats, and stevia. I try to minimize my sugar/salt/and sat fat intake (WAY harder than trying to be vegan!), and only use "good" oils. I avoid fake sweeteners/MSG/high fructose corn syrup/trans fat as much as humanly possible. Though my culinary options are different, I don't feel limited, and I like the challenge of cooking amazing food without animal products :) Tofu, dumplings, wonton, noodles and pasta, veggies and veggie mashes, casseroles, vegetarian/vegan versions of meat dishes. I love to tweak recipes into vegan ones. I totally adore anything asian, mediterranean, and mexican, or healthy versions of sinful foods. Honestly, just getting to cook little things with my grandmothers. My maternal grandmother is from Japan, and my paternal grandparents are from Mexico so I adored learning lots of cultural favorites like onigiri, kimchi, yakisoba, udon, and miso soup... menudo, enchiladas, tamales, albondigas, chiles rellenos, and ceviche. Anytime I don't fail haha. I don't know, I've make some really good dishes but I really haven't had that wow moment. My first tries at creamy soups, sauces, and gravies before I learned how to make a roux. People never mention that super important step in their recipes! lol