Interview: Max Broad, DC Veg Restaurant Week
Many of us have heard of DC Restaurant Week, when hundreds of area restaurants offer prix fixe deals to generate excitement and pride in our restaurant culture.
Behind that Restaurant Week stands the lobbying might of the Restaurant Association of Metropolitan Washington.
But right now it’s a different Restaurant Week — DC Veg Restaurant Week. And behind that stands another mighty lobbyist, albeit one a bit more homespun: Max Broad.
I met Max working on environmental campaigns in the District. Originally, we worked on the DC Divest campaign to get the city to divest from fossil fuels. After that was accomplished, we turned our attention to decarbonizing the local economy — which turned into the campaign for the Clean Energy DC law, which includes an ambitious target for switching to renewables in addition to efficiency rules for buildings and other measures. Throughout, we bonded over not only our shared interest in environmental justice but also over the Oakland Athletics and our shared background in the eastern part of the San Francisco Bay Area.
Max is still working on environmental issues with the DC Council, and started DC Voters for Animals in 2019 to “promote DC’s values of compassion toward animals in the political space,” notching a recent victory with the introduction of “Fur Free DC” legislation.
Max is also the mastermind behind this week’s DC Veg Restaurant Week, “celebrating the vegan cuisine of the nation’s capital.”
With 34 participating restaurants, a full slate of events and special deals on tap, we got the low-down from Max on DC’s vegan culture, Veg Restaurant Week and what’s next in the scene.
730DC: What inspired the first DC Veg Restaurant Week?
Max Broad, DC Veg Restaurant Week: With restaurants having been hit so hard throughout the pandemic, we saw this as an opportunity to shift the narrative. DC Veg Restaurant Week is a chance to celebrate. There are so many food entrepreneurs who are bringing good, sustainable, and healthy food to the city. It is easy to get bogged down by the problems with our food system, whether it is the major climate pollution from animal agriculture or the unhealthy foods driving widespread epidemics that are hitting DC so hard like heart disease and diabetes. But at the end of the day so many restaurants are driving solutions and offering alternatives; DC Veg Restaurant Week is a chance to recognize them and give our city’s foodies a chance to revel in good food that is good for us and the planet.
Where is the DC veg movement at now?
The DC veg scene has grown so much. Just a few years back there were only a handful of brave pioneers bringing plant-based food to the city. Now there is a thriving veg restaurant scene, including many omni restaurants that are diversifying their menu with plant-based selections. There is also an active community of DC vegans on Facebook and Instagram, and folks tend to enjoy building community at Veg Society of DC meet-ups.
Tell us about the event co-hosts!
Most people are familiar with Chef Spike Mendelsohn for his DC restaurants and appearances on Top Chef and the Food Network, but recently he has been up to something really cool. His latest project is PLNT Burger, a fast casual spot that is putting a sustainable spin on burger joints with a totally plant-based menu. We’re really glad that PLNT Burger is one of our participating restaurants this week.
Rep Oye is the U.S. Representative for D.C. When he’s not spending his time advocating for statehood and working as a medical health professional, he has been a wonderful leader on a variety of issues. Rep Oye has used his position to call on the government of Zimbabwe to stop wild elephant hunts and was the first politician in the city to release an animal protection policy platform.
What has been the role of DC’s prominent Black vegan movement in this year’s event?
Black0owned restaurants have always made up a large swath of DC’s vegan scene, dating back several decades. This year is no different, not to mention the numerous restaurants owned by women and people of color in the mix. What is exciting is that there is a mix of some classics, like Sweet Sosumba with their Caribbean cuisine, mixed in with several new players like RAWish, Gangster Vegan Organics, and Soul-Tarian. I’m particularly excited about Chef Kay, who I met at a sustainable food conference and runs Shaleafa’s Kitchen. They operate a ghost kitchen for take-out and their plant-based specials like the vegan shrimp po’boy and vegan shrimp lettuce wraps are sizzling!
What was the thinking behind mixing vegan and non-vegan restaurants?
DC’s vegan restaurants have pioneered innovative and delicious foods for the District. But when it comes to climate change, they are still a small slice of the pie. Fortunately more restaurateurs are diversifying their menu and finding ways to bring in new audiences with plant-based cuisine. We are glad they are getting in on the game and want to recognize the forward thinking across the board in DC’s restaurant community.
Besides dining out this week, how can people get involved?
This is a week of celebration, so I hope people get a chance to eat some good food and support our local businesses. DC Veg Restaurant Week is hosting a photo competition, so take pictures of your food and tag it with #DCvegweek. We have events all week — see the full line-up. For folks who want to volunteer or donate, contact us on our website Vegdc.org.
What comes next?
Our friends at Animal Outlook will be carrying the torch with some exciting events over the next couple of months, too, including Planet Bethesda on June 5 and the Vegan Chef Challenge in August. We hope that DC Veg Restaurant Week inspires restaurants and diners to model the benefits of plant-forward dining all year round, whether for personal health, benefitting the animals, or protecting the environment.
