More about trying to eat healthy in the land of tamales.
I did not figure I would actually be "vegan" but I thought I would give it a shot under the premise that no matter where I start, I will eventually lose ground. Best to set the bar high. I have developed a few concerns beyond the risk of B12 deficiency.
So much time is now spent cleaning greens and learning new recipes and new techniques that I'm not so down with making my own vegan Worcestershire sauce. I think I can live with the anchovies. The cost of organic sugar or alternative sweeteners is outrageous, especially when you also use it for wine-making. I need the store-brand 10 pound bags and to hell with how it was filtered.