Chef Chat, Part 2: Matti Merrell and Rodney Perry of Green Seed Vegan
In the sweltering Houston heat, we continue our chat about all things raw with Green Seed Vegan-ators Matti Merrell and Rodney Perry.
Photo by Mandy Oaklander Green Seed Vegan serves very vegetarian nosh.
Eating Our Words: Are most people who come here vegans?
Matti Merrell: No. Most of our customers eat meat, believe it or not. I usually ask people too if they're vegan. We have vegans that come, but most of our customers eat meat and come out of curiosity. I guess it's kind of trendy now, or whatever. They come and try it and love it. They're like, "I didn't even miss the meat!" That's a wonderful thing.
EOW: Have you converted anyone?
MM: I'm not sure if we've converted anyone, but we have a lot of people who eat meat or ate meat that come at least three times a week. Who knows, maybe eventually! But our motto is we don't want to totally convert anyone. We just want people to know to just take a veggie break, even if it's one day a week, just to give your digestive system a little break. It's so hard to break down meat. Our bodies aren't really made to break down meat, which is why it takes so long to actually get out.
EOW: How do you start becoming a vegan?
MM: You just stop eating meat! You could go to Whole Foods, and I wouldn't try to get caught up in the alternative stuff...I wouldn't do the tofu, I wouldn't do the meaty products in the box. Another thing too that I would recommend is to do a good cleanse to get all the old cravings and stuff out of your body and just start replenishing by eating a lot of leafy greens. Just train yourself to take these greens in. Your body's going to say, "Okay, I want this, I don't want that anymore. I don't miss it at all."
EOW: Tell me about your juices.
MM: Our juices are cold-pressed. We have a juicer called the Norwalk. Basically this guy, Dr. Norman Walker, he has a facility outside the United States where he cures people of cancer. He'd have people go on month cleanses. I used to juice here on the truck but it took forever, so now I juice in the morning and if we sell out, we sell out.
EOW: Where do you get your veggies?
MM: From the farmers. We work with the people at Urban Harvest and Eagle Lake...there are some things that don't grow in Houston of course, and we still go to farm and produce places to get those.
EOW: What's it like inside your truck?
Rodney Perry: It's hot. It's very, very hot.
EOW: Yeah, how do you deal with that?
MM: We close at three. But it's okay, it's worth it until we get our restaurant.
EOW: So that's still your final goal?
MM: Oh, definitely. We can only do so much on a truck. Y'all haven't seen anything yet. Wait 'til we open our restaurant! Aw, you just don't know!
EOW: Do you know when?
MM: We gave ourselves two years, but we've only been open since March, and we are so grateful that people have actually loved us. People have been coming and supporting so who knows? Maybe next year!
Feel healthier already? Check back tomorrow to sample some of Green Seed's finest vegetation.