Who: The whole VN team + la vegan-entrepreneur crème de la soy crèmeWhat: Birthdays and bubbly by the pool
When: March 15, 2008
Where: Candy Cane Inn, Anaheim, Calif.
Why: Because we’ll take any excuse to celebrate two of our favorite VN ladies!
The Scoop: It’s a tough life we have, we VegNews peons: traveling extreme distances only to be taken to a poolside suite; then, after a night of being force-fed at Native Foods, getting dragged out of bed to sample hundreds of vegan treats and personal products—at one point, we were even commanded to bring some samples home with us. Talk about a hostile work environment!
Okay, so maybe it was a little more like the ultimate vegan fantasy, and a little less like arduous labor, but, after nine hours of boothing and sleuthing, our feet were seriously sore. And, because it was Jenny and Katie’s birthdays, we were not ready to call it a night. Enter our hero, VN Publisher Joseph Connelly, who brought us delicious Vietnamese take-out from the nearby and newly opened Thuyen Vien, a specially made, giant Native Foods chocolate birthday cake with vanilla frosting, and several pints of Maggie Mudd Tarmac and Memphis Mudd Pie vegan ice-cream. Joining in the festivities were longtime friends of VegNews, and standout entrepreneurs, Vegan Essentials husband and wife team Courtney Ernster and Ryan Wilson, as well as the always entertaining Chicago Soy Dairy gents—producers of the first "ice-cream" made in an all-vegan facility. Later on, after heartfelt card-giving and candle-blowing, we dipped our tired, happy bodies into the glowing hot tub, and popped some Champagne. It’s tough work, but hey, somebody’s gotta do it.
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