Vegans have a hard time dining out. Their menu choices are often limited to a mélange of sides and salads, or they have to risk looking fussy by asking servers and chefs to alter dishes to their liking. The vegan entrée is usually just boring grilled vegetables. Then there’s the fear that, inadvertently or purposefully, a chef will slip some animal products into their meal: That the cheese is not actually nondairy, or the “vegetable broth” actually has chicken stock in it.
"A British Chef Said She ‘Spiked’ a Vegan’s Meal. Then She Lost Her Job." is from the January 03, 2018 Lifestyle section of The Washington Post. It was written by Maura Judkis and narrated by Sam Scholl.