(Copyright (c) 1997, The Oregonian Publishing Company - Published Tuesday, July 22, 1997)
For interdisciplinary artist Eric Dayton, veganism -- the vegan diet and philosophy behind it -- is the natural extension of life and art.
He takes after Leonardo da Vinci, the Renaissance master who was as well-known in his day for his diet, which was largely vegan (consisting of no animal products at all, including eggs or dairy) as he was for his work.
In the same way, Dayton's diet of grains, pastas, breads, nuts and fruits is definitive of his art. At E-State, his nontraditional gallery rental space in Northwest Portland where he helps artists to become self-represented, the painter's palette and palate connect.
``Vegan cooking is an intersection between the creative and artistic worlds, where the senses are heightened,'' he says.
``Eating healthy is a mental thing and a physical thing, and art is a part of my mental ecosystem. At the gallery, the bottom line is mindfulness and remembrance,'' says Dayton, 24. ``Be conscious of what's around you and how you are affecting your environment.'' In this way, he says, E-State is an ecosystem on several levels. ``Art is tangible thought, and I can bring artists there to experience their own ecosystems. The artists come back because they like the vibe of the place.''
Dayton found the step from vegetarianism to veganism to be ``a major change'' as he avoids not just an animal's meat, but its products, too. ``It's a major jump that's amazing when you key down your palate and your taste.''
Dayton was raised on the meat he and his father hunted in Florida, and those early childhood hunting experiences, where his job was to finish off the wounded animal, began to sour his taste for meat. Dayton became a vegetarian last year. Months later, he and partner and gallery manager Alison Winters turned vegan, joining the growing number of vegans in the United States (a recent Roper Poll estimated the number at 500,000). Their conversion reflects their own internal inclination and philosophies and sensitivities.
Meatless diets have been associated with radical thinkers and those who challenge the status quo since ancient times, but Dayton says he's no radical. ``We are not activists,'' he says over hummus and grilled vegetable gyros at a Greek restaurant. ``It's just about being conscious of your food and the animal you are taking it from.''
Although his vegetarian switch was initially all about health, it was his research into animal agribusiness in America that further motivated the change to vegan.
``The major thing about veganism is to educate yourself,'' he says. And in a country of quick convenience, he says, the lure of fast food comes cheap. ``Distraction is the No. 1 thing going on in this culture,'' he says, ``so being conscious is key.''
Dayton deals with the distractions through meditation, where his food choices and his work become one. His Buddhist convictions make awareness an apt introduction to his vegan vision. In Dayton's paintings, faceless figures inhabit a bright geometric universe where ``distraction and awareness'' are joined in a search for oneness that's reminiscent, he says, of life's infinite and ungraspable origins.
His work is vibrant with reds, yellows, bright golds -- colors he likens to the food he loves. ``I like hot food,'' he says, ``and bright vegetable colors like red peppers.'' He favors the flavors of spicy vegan entrees found in many Mexican, Asian, Middle Eastern and Indian restaurants, and he also loves to cook.
E-State's First Thursday receptions feature vegan food such as curried vegetable burgers from Trader Joe's or snacks prepared by the pair. Dayton and Winters also organize vegan meetings, including last spring's ``Meat Out,'' an observation of a national day where people are encouraged to explore alternatives to eating meat. Such popular get-togethers have influenced many of their friends, they say, even meat-eaters.
``We do it together,'' Winters laughs, ``and life tastes better. The only thing not vegan is our dog.''
FRIED FIGS AND BEANS (Faba in Frixorio) Makes 4 servings
This recipe appeared in Latin in ``De Honesta Voluptate,'' a cookbook written by Bartolomeo Platina in 1475. Leonardo da Vinci, who was a vegetarian, praised Platina's recipes in his notebooks and had a copy of the cookbook in his library.
1 cup kidney beans, soaked overnight and cooked
1 cup dried figs, chopped
1 medium onion, chopped - Sage - Garlic - Kitchen herbs to taste
(basil, thyme, rosemary, fresh or dried) - Salt and pepper to
taste
2 tablespoons fresh parsley, chopped fine
In a greased frying pan, combine cooked beans with onions, figs, sage, garlic, herbs and salt and pepper to taste. Fry well. Serve sprinkled with parsley.
CHILI-BRAISED CABBAGE
Makes 4 servings Treated carefully, cabbage forms the basis of a wide range of interesting dishes. This one comes from Hungary, where hot paprika is used. I used a fresh green chile pepper to give the heat and sweet paprika for the flavor.
1 large onion, peeled and sliced
1 fresh green chile pepper, seeded and chopped (see note)
2 tablespoons olive oil
1/2 head white cabbage, shredded
4 large tomatoes, peeled and chopped
2 teaspoons paprika
1 teaspoon lime juice
1/3 cup vegetable stock or bouillon - Salt and pepper to taste
Saute onion and chile pepper in oil 4 to 5 minutes, until lightly browned.Add cabbage, tomatoes, paprika, lime juice, stock and salt and pepper to taste, and bring to a boil. Cover and cook over medium heat 8 minutes, turning vegetables occasionally, until tender.
Note: Wear gloves when handling fresh chilies; the oils can cause a burningsensation on your skin.
From ``Quick After-Work Vegetarian Cookbook,'' by Judy Ridgway