Hi Annie,

Mary and I strive to locate eating establishments along the Colorado Front Range that will successfully accommodate both of our culinary desires. We have found several between here and Hawaii but Colorado seems to present the bigger challenge. It becomes more difficult as we head east toward Kansas and Oklahoma.
As you mentioned, the foundation of a good meal should begin with fruits, vegetables and grains. Since I cook for both meat eaters and vegans I understand and respect this. The most difficult of tasks is to find a chef who respects the need to use a fresh or meat free cooking area. We understand there is only so much we can ask for so we tend to be content with a freshly cleaned pan. Perhaps the future of restaurateurs will breed a new understanding of the mixed needs of their guests.

Dan