It’s All Good: Local Activist Takes a Holistic Approach to Change

For several years Marie LeBoeuf and her “was-band” travelled in developing countries while working in the scuba diving industry. Eventually they wanted to reunite with the creature comforts of the western world. Having already lived in Florida and desiring a new tropical diving-friendly locale, they moved to Maui in November 1999. A few years later Marie embraced veganism.

“In 2001 after five or six months choosing to eat as a vegetarian, I became a vegan,” she recalls. “It started as a health issue, and I kept researching online. Once I had the knowledge of how my choices affect our beautiful world and all her earthlings, veganism was not a difficult choice.”

It’s a choice she’s been sharing ever since.

“I personally endeavor to be a shining example and make delicious food for my non-veg friends as much as possible! The last meal I made a friend said, ‘Holy shit, this is soo delicious, I might even go vegan!’

“The main ingredient was the barbecue jackfruit that you can buy at Down to Earth,” Marie explains. “I made it into a "pulled jack" sandwich on fresh sourdough bread, spread with Earth Balance lightly toasted in the oven. I added strips of red cabbage, thinly sliced cucumber, baby romaine and topped with radish sprouts and sunflower sprouts and a side of my homemade Hawaiian chili pepper water.”

Although Marie prefers to cook at home, when she wants an occasional pizza or junk food, she’s an expert at veganizing selections at restaurants, especially in the Kihei-Wailea area.  For example, at the South Shore Tiki Lounge, she recommends ordering the vegan dog with no butter on the bun and ask for a slew of condiments including vegan coleslaw.  Or try the jungle pie pizza and ask for extra red sauce instead of white sauce and mention no butter on the dough. Marie has found the salads to be fresh and tasty and suggests the beet salad with no cheese.

Another favorite is Fabiani's Bakery & Pizzeria in Kihei, which offers vegan options that are all house-made, including chocolate cake. “They accommodate and understand vegan and have made me great salads, including the caprese and bruschetta, plus a great pizza,” she notes. “Substitute smashed avocado for cheese.  Last time I was there, pizza was half-price during happy hour, and they had an excellent minestrone soup.”

Whether supporting public activities sponsored by groups like Anonymous for the Voiceless or Food Not Bombs, or turning friends on to vegan food, Marie takes a holistic approach to change. “I believe that all aspects of activism – from ‘armchair’ activism to ‘direct’ action -- have a place.  They can, and do, help our movement.”