A vegan since childhood found her calling as caterer
When Rain Truth talks about what inspires her, it all comes back to her father. Vegan wasn’t trendy when she was growing up, and he wasn’t vegan. But she had his support and access to his garden, and that was the first step on her culinary path.
Truth, 37, who studied at Le Cordon Bleu in Chicago, became “The Cultured Vegan.” The Milwaukee resident now works as a personal chef, caterer and vegan cooking instructor traveling the country.
Starting in January, Truth began hosting pop-up Sunday brunches at Mi Casa Su Cafe, 1835 N. King Drive. Brunch dates and menus are posted on her Facebook page.
Truth is also the organizer of Vegan Sol Food and Drink Expo Sept. 22 at Nicolet High School, a followup to the first Midwest Vegan Fest held in April.
Going vegan
I’ve been in the vegan lifestyle for about 32 years now, before it became a big fad. I have a 20-year-old, 16-year-old and a 2-year-old. … They’re all vegan. I’m vegan not just for health, but the animals and the environment. For me as a kid, I had this connection to animals. I was the squirrel whisperer type of kid. … Everyone thought it was a fad when I was young.
Food roots
I started cooking at such an early age. My dad wasn’t vegan, but he was a farmer, so we had all these fresh fruits and vegetables. I’d eat just big huge bowls of spinach, like a popcorn bowl of spinach, lots of rice and beans, and fresh fruits and vegetables.
Business beginning
I actually started my business when I was a sophomore in high school. I lived by the Great Lakes Naval Base (in Waukegan, Ill.). My best friend, her mom was in the Navy. We would do stuff on the base.
I noticed that a lot of times during the holidays the sailors weren’t able to go home. I started becoming friends with them and doing dinner parties for sailors who couldn’t go home. I did all the vegan food. Back then the words vegan and plant-based weren’t as well-known as now. I’ve always known I was supposed to be an entrepreneur doing my own thing.
History and homage
I legally changed my last name to pay homage to Sojourner Truth.
Finding her path
I had a baby my senior year in high school. I used to work at Burger King as a cashier, kind of ironic. One day I saw the commercials for a school, so I went to Le Cordon Bleu in Chicago. I always had this passion.
I felt like I wanted to open a restaurant, but after hearing the specifics of so many restaurants opening and closing, I thought hmm.
Catering is fun. I started a culinary program for kids ages 4 to 18; I do classes and birthday parties. Weddings are cool, but working with the children has been my greatest joy. I’ll bring all the equipment and teach them.
Start simple
Start with meatless Monday. Just do one day a week no meat, and incorporate a salad into every meal. That’s a great starting point.
Cooking connections
People want to eat healthier, but some people are afraid because of the traditions that come with food. If you have a relationship with your grandparents, there is always one food you remember that grandma used to make. If she’s not here anymore, every time you see or smell that food, you remember her.
Some people feel like if they eliminate that food, they’re eliminating that thing that ties them to somebody they love.
Vegan alternatives
I love the “I Can’t Believe It’s Vegan” (spread). That’s my new favorite, from the same company that makes I Can’t Believe It’s Not Butter. It is so good. I do those instead of dairy butters.
Signature recipes
My tofu scramble and my vegan mac n cheese. I’ve been featured at Taste of Chicago for four years. I’ll be back again this summer, and they always want me to do those. Mac ’n’ cheese is such a comfort food, and people who love dairy, they want a replacement. Most people say they can’t give up eggs and cheese.
Her Milwaukee must
Alem Ethiopian Village, on Wisconsin Ave. I’m going there today, because they have a vegan buffet Tuesday through Friday.
Her inspiration
My father was my mentor. He wasn’t vegan, but he’s my inspiration in everything. Dick Gregory was one of my biggest inspirations in the vegan world. And Corretta Scott King, she was also a vegan.
Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future personalities to profile, email nstohs@ journalsentinel.com.