— Camille Campbell

So this can be kind of a slippery slope, especially if you're volunteering, right? So you wanna make sure that you're doing what you are volunteering to do properly, right? So to start out just to be like, okay, like I'm doing the job that I was hired or volunteering to be able to do. Um, but if you want, if part of that is preparing food for, um, you know, those communities, uh, the best way that I would recommend and I have done in the past is to be able to make the food that I make for whole food plant-based in place of some of the traditional foods that they might have at those things. So, um, you know, just making sure that you're kind of switching up, uh, in ingredients, keeping it as whole food plant-based as you can, and making them not realize that they're eating a whole food plant-based or a forks overnight style eating. Um, so you're able to make, um, other things like the mac and cheese is a great example of that, right? So if you made a whole food plant-based mac and cheese instead of, uh, traditional craft mac and cheese, um, you know, and you made it good enough that they're really not even gonna notice that it doesn't have dairy in it. That's really the key to be able to help win over the community. Um, and then you can always tell them afterward to say like, Hey, this is the difference on this. Of course, you do want to have ingredient labels out because if people do think it is one thing and it's another, they might have allergens that are, uh, antiquated with that. So if there are allergies, you definitely want to, um, you know, make sure that you're, you're watching out for those. But my big thing, and I've done it for years, is just, um, taking traditional dishes and turning them into whole food plant-based dishes. Um, and that wins over a lot of people. And I did that in Texas very often where I had Texas ranchers and their wives coming up to me asking me for things like my potato salad recipe, you know, and it was, uh, didn't have any mayo in it at all. I used to cashew cream in it instead, you know, and, um, doing things like my chili that were whole food plant-based, you know, I won a couple different Texas chili cook-offs with a plant-based chi, a whole food plant-based chili, and nobody knew it was whole food. It was plant-based, even that was up against people that were cooking brisket and putting them in their chilies, you know, so, um, the best way to do that is just win them over with their taste buds, right?