Why yes, that is a shirt with a block of tofu on it
Martha started developing her current food philosophy in the 70s while watching her own mother and her love of cooking. She eventually "borrowed" her mom's Jane Brody's Good Food Book and adopted a high-carbohydrate (we're talking good carbs here, not white bread but whole grains), whole foods (non-processed), mostly vegetarian way of cooking and eating. From then on she has always cooked from scratch, given up on refined sugars and flours, and turned to fresh food.
Martha went full-throttle vegan a few years ago for health reasons and through this change has discovered other passions, like animal activism and holistic medicine. In her free time (and is not cooking at home), she paints and is a vegan chef at Golden Gate Cafe in Detroit.
Mix-and-Match Stir Fry
the (organic, Michigan) apple does not fall all too far from the tree...