Vegansaurus interview: Lindy Loo of Yeah, That Vegan Shit! »
Lindy Loo wants you to read her funny-as-hell food blog, Yeah, That Vegan Shit. Perhaps you’ve already heard about it. Just maybe you’re already one of her 660+ followers, a list that has steadily swelled since she started her blog in 2006. Her blog was even featured as one of the ten best vegan blogs by Vegansaurus’ Laura at VegNews. Once you’ve had a steady dose of Lindy’s suggestive and delightfully scatological humor, you will doubtless want to read some of her other stuff, too. She blogs regularly at several sites where she talks about, among other things, being vegan in Cleveland, and “Things that Make [Her] Heart Go Squish.” And did I mention she’s hilarious? And an awesome vegan cook? Her posts are sweet and raunchy and full of useful information for an enterprising (and maybe a little slutty) vegan cook. The archives are an especially good source for everything from recipes (Black Bean and Chocolate Chili…WHAT?) to musings on food that looks like poop. Just click the link titled “Recipes to Make You Scream with Unbridled Pleasure—OH OH OH OH YES YES YES!!!!” Lindy Loo agreed to indulge me in an interview, which I submit for your reading pleasure
Vegansaurus: What inspired you to start a food blog?
Lindy Loo: I thought, “Hey, how can I get laid more often? I know! I’ll start a potty-mouthed vegan food blog!” I mean, who DOESN’T want to immediately shag a chick who’s a vegan, a blog nerd, and likes to talk about poop a lot? I also started the blog because I wanted a kind of self-support that would help me keep on track while I transitioned to vegan. I work better and am more motivated when I have a bit more structure and a constructive way to funnel my energies. Posting and testing out recipes regularly made the transition to vegan much more fun. It also does a world of good to regularly have people post comments because it reminds you that there IS a community out there that loves and supports one another, even if they’re not in your immediate area. So yeah: all that. And the getting-laid thing.
How would you describe your blog?
John Waters meets Robin Swoboda meets vegan cooking?
What motivates you to keep blogging?
The community. I appreciate so much the support and comments from people, and I like the constant reminder that there are like-minded folks out there. I also like to know I’m helping explode the stereotype of the uber-serious, stuffy, judgmental, humorless vegan, and that my blog and recipes have helped make the transition to veganism more enjoyable for newbies. Blogging also keeps me motivated to constantly try out new recipes, which is good ‘cause otherwise I’d probably just eat pizza all the time.
What is your favorite food blog?
To be honest, I haven’t been keeping up with vegan food blogs since my editing job ended last year. BUT that being said, I have always loved Don’t Eat off the Sidewalk. Katie is MAD sassy and funny as hell, and she takes gorgeous food pics. She also likes zombies and horror flicks. I guess I mostly just kinda wanna make out with her and then have her cook me dinner. She’s kind of the vegan Betty to my Don Draper.
In the infamous desert-island scenario, what three food items would you bring with you?
Ha ha ha. This seems like the most futile question ever since they’d get eaten immediately and then you’d still have to resort to sucking the juice out of coconuts. But nonetheless…avocado sushi. For sure. Nothing quite makes my heart pitter-pat like a perfectly constructed bite of avocado sushi. Pesto pasta of some sort would be among my survival gear. I can eat LOADS of that stuff. And then something desserty. Hm. Maybe the Vegan with a Vengeance chocolate chip cookies. Definitely one of my go-to dessert recipes.
What do you like best about being vegan?
I like blowing people’s minds with it. It’s so much fun creating delicious meals or desserts and serving them to unsuspecting folks and then being like, BLAM! YOU’VE BEEN VEGANED!!! It also does a world of good in helping make people realize that eating vegan isn’t all iceberg lettuce salads and raw carrots. That it’s also ooey gooey decadent caramel fudge pies and sexy seitan piccata. I also just really like how being vegan has made me a much better cook. It makes me more resourceful and inventive, and I love the challenge of it, especially when it comes to vegan baking.
Do you have a least favorite defensive-omnivore question? If so, what is it?
My least favorite, defensive-omnivore ARGUMENTS are actually just the ones that omnivores leave on my blog all the time, essentially consisting of a completely disorganized, verbal diarrhea of non-factual vegan-slamming where you can tell they have no ACTUAL idea about the statistics and information they’re spouting off about. I don’t even make an effort to respond to these folks because it’s not worth MY while or their while. Those kind of omnivores make my brain short circuit and make me have to get off the internet immediately so that I don’t randomly start shouting things like “Your mom is a omni-whore” and “If I wasn’t vegan, I’d eat your baby’s face off.”
Any advice for aspiring food bloggers?
When I first started blogging, I had a concerned older female blogger send me an email telling me that maybe I should change the name of my blog and not be so foul-mouthed because I was alienating my readers. Obviously I didn’t take her advice, and my blog has since had more than a million hits, has over 650 followers, and got a nod in VegNews as one of their VegWebmistress’s favorite blogs [Ed.: That’s ME! I love Yeah, That Vegan Shit]. So my advice would be: Write in ways that are true to you and your heart. You’ll be surprised as to how many vegans like a good poop joke.
Marla Wick lives in Sebastopol, a small community in Sonoma County, California, where people never change out of their yoga pants. She spends her time cooking, baking, knitting, and raging about politics when she’s not working as a freelance editor and writer. She blogs about food, animal ethics, cultural politics, and horror movies at Vegan-Squared and Bully Pulp. Photos by Lindy Loo.