“This is fun for us and shows restaurants that there are a lot of us out there craving vegan fare. It offers a positive incentive to the restaurant, a carrot rather than a stick.” ~ Sue Cag
Wilmington Vegan’s Carrot Mob events were featured in a new Star News article titled “Hungry Vegans Choose Carrot Over Stick.” Journalist Paul Stephen interviewed Wilmington Vegan founder Sue Cag and Uncle Lim’s Kitchen owner Weyang Lim. Read the entire article online at: http://www.starnewsonline.com/article/20150119/ARTICLES/150119733
Wilmington Vegan’s Carrot Mob in the Star News
“We were really surprised when we started looking at the numbers. Sometimes we have more vegetarian customers than (non-vegetarian).” ~ Weyang Lim
Full Article Text:
Hungry Vegans Choose Carrot Over Stick
Generally speaking, business owners board up their shops when a mob is coming. But all bets are off when the crowd is wielding produce instead of pitchforks.
Such was the scene at Wilmington restaurant Uncle Lim’s Kitchen, which recently found itself swarmed with hungry vegans staging a “Carrot Mob” at the eatery. Wilmington Vegan founder Sue Cag described the decidedly non-hostile takeovers as an effective way of rewarding area businesses for expanding their plant-based selections.
“This is fun for us and shows restaurants that there are a lot of us out there craving vegan fare,” Cag said. “It offers a positive incentive to the restaurant, a carrot rather than a stick.”
The Uncle Lim’s affair was the group’s second outing. Their first rabble descended upon downtown Wilmington’s riverfront stalwart The George shortly after that eatery unveiled a separate vegan menu.
An upcoming Carrot Mob is scheduled for noon Feb. 21 at Tandoori Bites.
Weyang Lim, whose family runs the namesake eatery at 3905 Independence Blvd., said the outpouring of enthusiasm has been unexpected. The family, Buddhists from Malaysia, eats vegetarian meals twice per month and has always offered its entire menu with meat-free modifications. But demand for the soy-based protein served in many dishes has been greater than anticipated.
“We were really surprised when we started looking at the numbers,” Lim said. “Sometimes we have more vegetarian customers than (non-vegetarian).”
Marketing director Julie McDonald said that while The George is unlikely to ever be known as Wilmington’s hot spot for vegan dining, the restaurant aims to accommodate most customer requests. The eatery debuted a robust vegan and gluten-free menu several months ago, later streamlining the offerings for an updated version featuring tofu tacos, pasta dishes and a black bean salad, among other options.
Since releasing a Wilmington Vegan Dining Guide in mid 2014, Cag said the area’s meat-free dining scene continues to boom. Work has begun on a 2015 edition with new entries for restaurants like Saigon Bistro, Indian eatery Siaa and pizzeria Bessie and Guiseppe, all of which serve numerous vegan-friendly dishes.
For more information and details about upcoming projects – including the launch of a vegan lending library, potluck suppers and cooking demonstrations – visit www.WilmingtonVegan.com.