Our Vegan Journey
Janet & Jason - April 2009
Janet:
I’m over 50 now, but for more than half my life I ate meat. In my twenties, I tried going vegetarian a few times, but I never lasted more than a couple of months. Then, in 2009, I met Jason.
Jason - April 2009
Jason:
I was raised eating meat too, but in my 30s I started becoming intolerant to it, abdominal pain and nausea, so in 2007 I cut out red meat, then all meat. I felt better almost immediately. I wasn’t enjoying cooking meat anyway, so going vegetarian just made sense.
Janet - June 2009
Janet:
When we first started dating, I thought Jason might go back to eating meat after a while — instead, I joined him. We were vegetarian for years, which felt easy enough with so many options nearby.
Janet & Jason - 2012
Jason:
Eating out was still the hardest part, but cooking at home made it easier. I noticed I had more energy and recovered faster from workouts after I changed my diet.
Janet:
By 2018, my blood pressure started climbing. My doctor increased my medication three times that year, and I was told I’d likely be on it for life. Jason and I started talking about going vegan — partly as a personal challenge, partly out of curiosity, and partly because I was diving deep into herbalism studies.
The real turning point came in January 2020, when we met Eva at Ziaya’s downtown. She told us how going vegan had changed her health completely. I told her cheese would be the hardest thing to give up, and she explained how casein, a protein in milk, is addictive but the cravings fade after a few weeks. That conversation gave us the push we needed.
Jason:
Being vegan was the driving force behind creating MoonHaven Haus. We wanted a place where vegans could order anything on the menu without having to read the fine print. Our hope is that people leave feeling satisfied, nourished, and healthier than when they came in.
Janet:
Along with going vegan, I started drinking nourishing herbal infusions, came off birth control, I chose to step down as President of our local succulent club, and exercised more. Then the pandemic hit, and I cooked and gardened even more. Somewhere along the way, I stopped taking my blood pressure medication and when I went for my check-up, my BP was perfect. It’s been healthy for the past five years.
All vegan charcuterie. Yes, even the deviled eggs! - New Years Eve 2023
Jason:
At home, we love making various vegan meals, such as spaghetti and “meatballs” or tacos with all the fixings. For Holidays, we enjoy experimenting with herbal mocktails and making vegan charcuteries. When we eat out, we like Hungry Elephant, Davorn’s, and Tengu Ramen.
Janet & Jason - October 2022
Janet:
In 2022, after 13 years together, Jason and I got married on 2-22-22, celebrating with a 100% vegan wedding catered by Chef Chauncey Gardner. That same year, we took a Vegan Honeymoon Food Tour of Los Angeles and San Diego, visiting amazing plant-based restaurants. It inspired us even more to create MoonHaven Haus; a warm, welcoming space for vegans and non-vegans alike to gather, enjoy incredible food, and feel at home.