Fifteen or 20 years ago, if you asked the average American about their perception of a vegan, they might offer the stereotype of a militant animal rights activist living on the West Coast. In other words, veganism was for
other people, not them. However, that attitude has changed over the years. As more meat and dairy alternatives come on the market, many consumers don’t feel they have to give up taste for the sake of saving animals and tending to their health and the planet. The era of the conscious and conscientious consumer has arrived.
Enter the rise of plant-based diets. For context, a plant-based regimen places the focus on eating mostly foods that come from plant sources but it doesn’t necessarily eliminate animal products entirely. (Think Meatless Mondays and participation in
Veganuary.) Plant-based diets also promote eating whole foods, meaning the food is as close to its natural state as possible.
A vegan, however, implies someone is making intentional lifestyle choices. Vegans eschew all animal products, including dairy, meat, poultry, fish, eggs and honey. Some people choose to follow a vegan diet for ethical, environmental, health reasons, or a combination of all three.
Whatever the motivation, the percentage of Americans who follow a plant-rich dietary pattern more than doubled during the length of a
decade-long study. The researchers reported an increase of 12 percent to nearly 26 percent. The scientists looked at data from nationwide surveys gathered between 2012 and 2022 by the International Food Information Council. They reviewed more than 1,000 participants’ responses and the overarching theme was that more Americans are making more room for fruits, vegetables and healthy grains on their plates.
According to Statista, four percent of the U.S. population follows a vegan diet.
I myself fall in that four percent cohort, having been a faithful vegan since the spring of 2018. I made the transition after following a predominantly vegetarian diet since 2005. Initially, I was drawn to veganism for its health benefits. (I have an intolerance to dairy and eggs, had recently lost 50 pounds and am a certified personal trainer.)
![]()
Writer Lauren Caggiano with vegan ice cream from Brooklyn Pints.It wasn’t long before the intersectional nature of the vegan movement caught my attention. For example, I now work part-time for an all-vegan streaming platform
UnchainedTV and follow news about how our food choices affect the planet.
It seems with every passing year, I’m less of the minority. Though, it seems my non-vegan friends still love to crack well-meaning jokes at my expense. The fact that Fort Wayne has an official Vegan Restaurant Month (yes, you read that right), feels like we’ve arrived as a community. In the last 6 years, I’ve seen more locally-owned restaurants introduce or expand their offerings to cater to vegans and vegan-forward diners. It seems like wait staff as a whole are more educated about what veganism entails. Both make dining out as a vegan more enjoyable. Even more encouraging is the fact that the annual event grew from a week to now a month-long celebration of vegan dining in the Summit City.
Heather Dahman, founder of Vegan Fort Wayne and Vegan Restaurant Month, is the visionary behind this event and the one-time
Veg’n Brew Fest. The week, which first launched in 2019, introduced many diners to the possibilities of vegan fare in their hometown. This year, Dahman decided to expand the week to a month (November 1-30), based on feedback from the restaurant staff and diners alike.
“We heard from a lot of businesses that it was a very hectic week for them,” she says. “They loved [having the business], but it was hard to prepare for how much traffic they got. So I thought if we spread it out [to a month], then hopefully we could spread out the traffic, too. I also heard from several patrons that they couldn't afford to go to every restaurant during the week, or that there just wasn't enough time to visit all of them.”
![]()
Fort Wayne Vegan Restaurant Week Organizer Heather Dahman and her husband, JR Dahman, trying new dishes during Vegan Week.Dahman anticipates that the month format will be better received and continue to attract the same level of interest or more as in years past. She notes that some diners come from as far away as Ohio to enjoy the specials. The element of novelty keeps people engaged and looking forward to the next one. This year, establishments like Grain & Berry, Cinnaholic and Coyote Creek Golf Club are joining the list of 14 participating restaurants.
According to Dahman, several restaurants have released their menus and she expects the rest to trickle in soon. She says that patrons will be able to select from several price points, as some restaurants will whip up a multi-course meal while others will only have desserts.
![]()
ACME's Beyond Vegan Sliders“I wanted to make this affordable for most people,” she says. “For example, we have restaurants like Junk Ditch Brewing Company, which is a higher price point, but then we have places like Mocha Lounge or Brooklyn Pints, where you can go and you can just get something small and not spend a lot of money. So you can spread your dollars around to different places.”
As far as the vegan menu development, Dahman says she gives the restaurateurs free rein as long as it’s vegan. She’s always impressed by the creative caliber and variety in the dishes. The main theme is that these are one-time dishes, so there’s a sense of urgency on the part of diners to come in while it’s still available. However, she adds that participating in Vegan Week has prompted some restaurants to revamp their menus to add more vegan options year-round. The popular neighborhood spot
Acme by Full Circle serves up several vegan dishes every day.
Dahman, who’s a long-time vegan, would also like to see diners across the dietary gamut get out of their comfort zones and explore restaurants or dishes they might not otherwise try.
“When I’d go out to the restaurants [during Vegan Week], I'd see people I know who are vegan dining with their non-vegan family members,” she says. “And also there are people who go out to the restaurants and see the menus and want to try something new. They'll order off the Vegan Week menu because it’s something different than what they typically have at the restaurant. It’s nice to see a mix of all of that happening during the week and now hopefully during the month.”
This curiosity related to plant-based lifestyles aligns with what she’s seen in recent years in her Facebook community,
Fort Wayne & NE Indiana Vegans & Vegetarians. Dahman says the group has more than 2,500 members and she sometimes gets as many as five requests to join per week. It wasn't long ago that the group had 2,000 members.
![]()
Grilled cheese and a salad from Hop River.Vegan or otherwise, Dahman invites the public to a kick-off celebration at the newly opened
Swizzle Market at Jefferson Pointe from 6-8 pm on November 1. The community is invited to enjoy drink specials, plant-based snacks and door prizes. While admission is free, attendees are encouraged to
register.