School Lunch #3


Today’s lunch included a baked vegan chicken patty, sliced for dipping into some homemade agave-mustard sauce, plus some whole grain crackers and a little salad of rainbow chard, boiled baby beets, and some Jalapeno Garlic Havarti-style vegan cheese (Zander’s all-time favorite). For dessert, I packed a coconut macaroon cookie chunk, plus some pitted cherries and orange segments. Zander’s class made homemade kale chips today, so he had some of those for lunch, as well. Yum!


About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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