Many vegetarians exclude refined sugar from their diet due to the frequent use of animal bone char in the refining process. A reader from Boston recently scoured Walt Disney World in search of char-free sugar. Here’s what she found:

The search for cruelty-free sugar at Walt Disney World continues…

From David and Ashley Trease of Jacksonville, FL:

It’s still there, but you have to head further down the right side of Center Street to find the Produce Wagon.

From L. Doncaser of Boston, MA:

One of the best places for a vegetarian to eat in the Magic Kingdom is now even better! On our last visit to Cosmic Ray’s, we sampled a side order of (ovo-lacto) mashed potatoes and were pleasantly surprised. These were some of the best fast-food mashed potatoes we’ve eaten; they’re clearly made from scratch, including remnants of the spuds’ red skins left in the mix. Yum!

Here’s what L. Doncaster of Boston, MA had to say:

Thanks to alert readers David and Ashley Trease of Jacksonville, FL for sending in the following correction:

"I found your book very helpful during our last trip to Disney. I did want to bring something to your attention that was incorrect. Your book talks of sliced Granny Smith apples topped with warm caramel sauce at Scuttle's Landing, located in Fantasyland. Our trip there found the only thing being served was flavored shaved ice. They directed me to the Main Street Confectionery. I inquired of the manager about the sliced apples. He told me that they only had caramel dipped apples (whole). He was not aware of anywhere in the park that had the ones you mentioned in your book."

A long-time favorite Adventureland snack, Aloha Isle’s Dole Whip is a mixture of pineapple and vanilla or chocolate "non-dairy" ice cream. Charged with a question about the dessert from an alert reader, we did some digging and discovered that the Whips do, indeed, contain sodium casseinate, a dairy enzyme.

From L. Doncaster of Boston, MA:

The vegetarian offering at this popular restaurant located upstairs in the Land Pavilion has changed from vegetarian couscous to vegetable ravioli. The dish consists of grilled mixed vegetables and spicy southwestern ravioli atop marinara sauce, sauteed veggies, fresh spinach and grilled portobello mushrooms, topped with fried onions and a citrus and chive aioli. The dish, which contains dairy and egg, is priced at $16.95. Chefs at the Garden Grill are willing to prepare a dairy- and egg-free meal, but do require advance notice to ensure that the necessary ingredients are on hand. Speak with a Garden Grill chef at least 24 hours before the date of your meal to discuss the possibilities.

Eggplant parmesan and cheese tortellini are no longer available at the Pasta and Potato Shop in the Sunshine Season Food Fair, the food court-like eating hall on the lower floor of the Land Pavilion. Vegetarian items on the menu include Fresh Vegetable Lasagna, an egg-based fresh fettuccine with marinara sauce, potatoes (with various toppings, including broccoli, cheese, or margarine), kid’s Mickey-roni and Cheese, and Garden Vegetable Soup.

This veg-friendly haven in Epcot's Wonders of Life pavilion used to be a great place to grab a full-fledged meal en route to your favorite Futureworld attractions. As of early November, however, Pure and Simple's menu had done something of a 180, offering only a Greek salad, Fruit salad, or a hot bowl of vegan chili to hungry shrubberheads. Even the yummy oat-bran waffles--one of the only whole-grain dishes available on Disney property--are now only served until 11am, instead of all day as we report in VegWDW & GO.

Thanks to reader Chrys W. in Schaumburg, IL for alerting us to a change in the iced cappuccino mix at Fountain View. The management there recently switched from a non-dairy mix to one containing condensed skim milk and whey protein. We’ve asked the folks at Disney Food & Beverage if it’s possible to switch back to the older vegan mixture . We’re happy to report that–far from ignoring or dismissing it–Disney F&B managers looked into the feasibility of our request. Here’s what Stuart McGuire, F&B Resort Operations Support Manager, specializing in all things liquid, had to say:

"Most locations serving frozen cappuccino use the Island Oasis frozen cappuccino mix blended with Island Oasis liquid Ice Cream base. There are a few Park locations using the Nestle frozen cappuccino product which is basically just a sweet coffee flavored slush. The Nestle product does not contain dairy.

From a quality perspective the industry standard is to have a dairy element in a frozen cappuccino. This is what gives it a less harsh, smooth flavor. [Editorial Note: We thought the old vegan cappuccino at Fountain View tasted great!]

To accommodate Vegans, in locations serving the Island Oasis product, the Guest can ask to make their frozen cappuccino without the ice cream added. This is assuming the location has a blender and the ability to make these one at a time; Parks could do the same."

Our advice is to ask at the counter which cappuccino mix is being used: the vegan Nestle mix or the ice-cream based Island Oasis mix. Bear in mind also that some locations may not have a blender, so not ALL locations will be able to provide an Island Oasis cappuccino without the ice cream--but it doesn’t hurt to ask!

We recently re-sampled the fare at Pasta Piazza and found that the eggplant parmigiana was surprisingly yummy–a bit on the bready side, but not too cheesy (as we had noted on an earlier occasion).

From Natalie Kraut of Plantation, FL:

"If there is a thing to underscore about your book, it's the absolute importance of calling ahead to the restaurants at Disney to pre-arrange a special vegetarian meal. There was not a single veggie selection on the menu at the San Angel Inn in the Mexico pavillion at Epcot. I'm not a strict vegetarian, so I had the mahi-mahi, which is not generally a fish I favour, but it was scrumptious.

If I had given them more than an hour's advance notice, I'm certain the chef could have made something wondrous based on what s/he did with the Mahi-Mahi. The restaurant is so romantic in a way: the Mayan ruins, the smoking volcano, the boats ambling by, and the staff very attentive and kind. Even the complimentary salsa & chips are tasty."

This past year, we received an anonymous email challenging Natalie Kraut's assertion that calling ahead is the best policy, and admonishing us for not pointing out that there are plenty of excellent online sources of information on where to dine deliciously at Disney World without advance notice.

While we don't feel good about publishing anonymous messages, the writer of that e-mail did have a point: there are many talented chefs on Disney property who are happy to whip up a scrumptious repast on the spot, and plenty of sources on line and off to point diners in the direction of said chefs.

That being said, we do stand behind the notion that giving advance notice of your dietary preferences, even to talented chefs, can only improve your chances of getting a transcendent meal, rather than just a tasty one.

We should also point out that we published Ms. Kraut's account in an unedited form. If her challenger had given us a name and an e-mail address at which to reach him or her, we would have asked permission to do the same.

If you want to join the discussion, go to our Feedback page.

From L. Doncaster, Boston, MA:

We were fortunate enough to participate in Epcot’s International Food and Wine Festival this past Fall, and spent a lot of time speaking with vegetarians during our signing over the course of two weekends. We also spent a lot of time eating quick meals between signings. After a few days, we determined that our favorite quick vegetarian meal–hands down–was the vegetarian platter at the Tangierine Cafe. It’s mixture of garlicky hummus, surprisingly fresh tabbouleh, delicious lentil salad, couscous and warm pita hit the spot every time. And–except for the lentil salad–it’s entirely vegan. Best of all, it’s less than $7 for the entire meal! Grab a table outside for a great view of the early-evening Tapestry of Nations parade.

Karen Harrington of Lynngield, MA sent us this on a reader review form, clipped from the back of Vegetarian Walt Disney World and Greater Orlando:

Date Visited: 10/27/00

Meal: Dinner

Appetizers: Salad bar; included: mixed greens, beets, tabbouleh, chick peas, marinated zucchini and kidney beans, fruit, and more

Entrees: Large variety: stir fry vegetables with udon noodles, sweet potatoes with root beer sauce, green beans with roasted red peppers, roasted corn, and a pasta dish

Desserts: Wide variety, including assorted soft serve ice creams with nuts

Comments: "The (Hollywood & Vine) buffet was one of the best vegetarian dinners we found; everything was fresh and the buffet was well-tended. The buffet started with a table of warm breads and lavash with a bowl of salsa. The salad bar greens were a little limp but all the items were very good. We like the pomegranate poppy dressing best. The entrees were nice and hot, and the open kitchen was very willing to accommodate your needs. I requested stir fry without noodles and a large portion was brought to our table. There was a children’s area of the buffet that was also available to all guests. The nuts for ice cream were a nice finish."

From L. Doncaster, Boston, MA:

The first time we made reservations the day before and asked the woman at the counter if we could speak to a chef about dietary needs. She seemed to have no idea what we were talking about. After a few minutes we did talk to a chef. He happily agreed to make a soup without meat stock. Jess asked about getting a meatless Cobb salad, maybe with tofu instead of turkey. The chef offered all these suggestions about an Asian-flavored Cobb salad, but Jess told him not to worry, a normal salad with tofu instead of turkey would be fine. When we checked in they knew all about the special soup, but seemed to think we both wanted it. I had to speak fast to tell the waiter I did not need the special soup or entree. I ordered off the menu. Jess got a great soup and the Asian Cobb salad. He said it was good, but he had wanted to try the regular salad that I rave about. We decided to try a different approach next time...

We made reservations for the Brown Derby from the desk at Animal Kingdom. Jesse had them put in our reservation that we would like a vegetarian soup (he likes soup). I was a little hesitant about this - I thought they might want to talk to us if we had special requests. Anyhow, we get to the Brown Derby the next night and the vegetarian soup is ready. We both ended up eating it because they pretty much just brought it to our table and didn't ask if I might want something different. Jess again asked if a Cobb salad could be made with Tofu in place of meat, but they weren't able to accomodate a last minute request. I said "I told you so!"...hence, the fight at the Brown Derby. On the plus side, Jesse did get a pretty good sugar-free apple tart a la mode.

Jess insists I was imagining the rushed service because of our special requests. At least they knew our concerns, which is more than I can say for the average restaurant.

I don't want this to sound like a negative review though... despite a few glitches during this trip, Brown Derby is still our favorite restaurant at WDW."

From L. Doncaster of Boston, MA:

In our introduction to the Animal Kingdom, we talk about many vegetarians’ mixed feelings about the display of animals as entertainment. We were pleased to receive the following from L. Doncaster of Boston, MA:

"A final note about something I'm sure your readers worry about: We found the care of the animals at Animal Kingdom to be exceptional. We talked with many of the handlers and got the feeling that they really liked their charges and cared about them. They had lots of information about how the animals lived in their natural environment. We ask tough questions. We always got answers.

We've been to other zoos where the animals had very little space and looked bored or tired. At Animal Kingdom every animal had a place to go when he or she needed to be "on break". When they were out they were acting... well, like animals. The gorillas played with each other, the zebras twitched their ears while they ate, the ostriches walked right out in front of our safari vehicle and gave us smarmy looks as she held up the tour. We didn't see any "zoo pacing" or other strange behavior. On another trip we went to a zoo/amusement park in the Orlando area which shall remain nameless and were very unhappy the way the animals lived. They were kept in very artificial environments with nothing to do.

An example of the difference: The goats in the other establishment’s petting zoo are downright surly. They sometimes butt, sometimes bite and walk away when being touched. They don't have anywhere to get away from guests, so they're being poked at all day. Some of them look funny... too thin in some places, too fat in others. I asked an employee who said they looked that way because they were old. I don't know goat anatomy, so I took her word for it, but I wondered if they might be happier elsewhere. I saw children pull the goats' fur or chase the animals and not be reprimanded by employees. At Animal Kingdom, the goats all seem in good health. They have two roped-off areas to go when they get tired of being touched, and employees make sure guests respect this space. The cast members are very attentive to guest behavior towards the animals. We pointed out one a**hole (pardon the language) who was chasing a goat and they went right over to have a word with him. We were once there on a day when the petting zoo was nearly empty, and the goats swarmed around us to get petted. We asked a cast member why they were so friendly, and they told us that the goats only expect affection from the guests because the guests aren't allowed to feed the animals like they are at other zoos. We would ask cast members about an individual animal and they could usually tell us a lot about him ‘That's Donovan… he likes to have his neck scratched... he has to be seen by the vet next Tuesday for his annual check-up... his brother is over there...’"

At a recent trip through the Animal Kingdom, we stopped at Pizzafari for lunch and were pleasantly surprised. The Hot Vegetable Sandwich–a mix of yellow squash, zucchini, onion and green and red peppers, topped with provolone cheese–is delicious, well in the running for the best ovo-lacto vegetarian quick service meal on Disney property. With 15 minutes’ advance notice, the kitchen is also happy to swap marinara for the meat sauce on the Baked Penne Pasta, and will happily omit the cheese. Cheeseless pizzas are also available with a short 5-minute wait. But strict vegans beware: Both the marinara sauce and the pizza shells contain dairy.

From L. Doncaster, Boston, MA:

"Jesse is still raving about a "potato volcano" he got at a stand outside Africa in AK [Editor’s note: The "Potato Parfait" is found at AK’s Safari Nachos stand]. I can only explain it as a mashed potato sundae (potatoes, cheese, sour cream, salsa, etc.) It is usually made with meat chili, but when we asked if they could leave it off the counter girl suggested she add some extra cheese to make up for it. He accepted. The second day that we went to AK he kept asking me if I was sure of where we got it so he could get another. Mind you, he is twenty-eight years old...."

The delicious, light vegan rice bowl was dropped from the Asian kiosk’s menu, replaced by Shrimp Pad Thai (available as a vegan meal if requested without the shrimp). Unfortunately that too was removed from the menu late in 2000, replaced by pork-filled pot stickers. What’s a vegan to do in the Animal Kingdom now? Pack a lunch!

Chef Anette Grecchi brought her own inimitable interpretation of vegetarian dining to Artist Point in 1998, with a focus on grains, legumes, and tofu, prepared simply and perfectly with the intervention of just a few ingredients and the hand of a master chef.

Grecchi has moved across town to serve as executive chef at the soon-to-be-opened Hard Rock Hotel at Universal Orlando. Grecchi's primary responsibility will be oversight of the Hard Rock's casual, California-influenced restaurant.

A recent post-Grecchi dinner at AP was delicious, with grilled tofu and roasted vegetables, seasoned with a Moroccan-style mixture of spices, atop a bed of quinoa. Another dish, stir-fried vegetables a la Janess, was resplendent with sesame oils, rice wine and sprinkled with black sesame seeds.

This was a meal to remember: Artist point still serves great veggie fare under the watchful eye of interim Chef Janess. But vegetarians visiting Artist Point will miss simple--and delicious--surprises like Grecchi's mixture of tiny black"Beluga" lentils and white flageolet beans, tossed with fine olive oil and Chardonnay vinegar. Grecchi excelled at creating veggie fare that no one else at Disney would ever think of--and that diners can't seem to get out of their minds.

Disney recently appointed Rob Millner, former chef at Disney-MGM Studios' Mama Melrose and Hollywood Brown Derby, to the top post at Artist Point. Millner has pleased scores of vegetarians in both establishments, leaving us little reason to doubt that the food at Artist Point will continue to be outstanding and very veg-friendy.

And for all you Grecchi fans: the Hard Rock Hotel is scheduled to open at Universal Orlando in late winter/early spring, 2001. Anette promises to provide plenty of delicious and innovative vegan and vegetarian meals. We can't wait to sample them all!

For those of you who didn’t eat any of Grecchi’s AP meals, here’s a taste from a reader review posted last Fall:

"I stopped in at Artist Point at the Wilderness Lodge again, and this time I went by boat as the sun was setting, as you had recommended. It was truly beautiful, and the food was fantastic. Anette Grecchi most certainly deserves the title of Grain Goddess as the spelt was succulent. I had an appetizer plate (also available for dessert) of Pacific Northwest cheeses, and I don't think I'll ever become a vegan based on the taste of the cheeses: a cheddar, a buttermilk, a blue, a feta...all just so tangy but not hard on the palate and served on a bed of mixed greens & sprinkled with pecans. Great, scrumptious, fabulous. Have it with a great glass of red wine, and look out the window at the fabulous view. Artist Point ranks very high in my book of great dining experiences." –Natalie Kraut, Plantation, FL

Served in a wine box, the evening's repast included an array of beautifully presented (and delicious) handrolls, as well as an unusual delicacy: scrumptious, dark soba noodles, infused with green tea and bathed in a simple shoyu-based sauce.

Think vegetarian sushi is boring? Not at the California Grill!

The California Grill and Chef Clifford Pleau recently garnered kudos from the Orlando Sentinel’s Restaurant Critic Scott Joseph and readers. The Grill received both the People’s and Critic’s Awards for Best Restaurant Overall, 2000 (the first year of the award). Congratulations to a deserving team!

And from some happy readers:

"We visited the CA Grill on 10/27/00 and ordered our entrées (Vegetarian Unplugged) based upon the recommendation of (Vegetarian Walt Disney World and Greater Orlando). It was an oversized plate filled with an assortment of delicious things: tofu wrapped in spinach; hot bean salad; wild mushrooms; artichokes; sprouts and more. It was great! We didn’t order any dessert, but the waiter recommended a vegan apple soufflé." –Karen Harrington, Lynnfield, MA

"The California Grill was FANTASTIC!" –K Diamond, Morgantown, WV

From K Diamond of Morgantown, WV:

"We ate at the California Grill and the Kona Cafe -- didn't make it to Artist's Point: ran out of time and money! Anyway, the Ca Grill and Kona were fantastic! Actually, I think we preferred the Kona; my partner had The World's Best Fish (aka steamed Sea Bass) and I had the mushroom ravioli -- to die for! I also had the Kileaueau (I know this is horribly mis-spelled) dessert, which I believe, is the Platonic dessert -descended from The World of (Chocolate) Forms; I still drool when I think about it."

Disney’s most elegant place to nosh and its chef Scott Hunnel recently received the exclusive AAA Five Diamond Award. Congratulations to the amazing V & A team and the very talented Chef Scott who go out of their way to ensure a divine repast and an unparalleled dining experience for vegan and vegetarian guests.

From K Diamond of Morgantown, WV:

"I had a veggie-pasta dish [Oven Roasted Mushroom Pasta] at the Concourse Steakhouse which was good; I would give it a B+. Better than I would expect at place that specializes in steaks ;-) Thanks for the great information!"

Note from Susan Shumaker and Than Saffel:

The Concourse now offers two vegetarian appetizers, as well: a Grilled Portobello Mushroom stuffed with polenta, buttermilk bleu cheese and tomato vinaigrette  ($5.99) and a Grilled Vegetable Stack with fresh mozzarella, rosemary, and Kalamata tomato vinaigrette ($7.49).

In the Ft. Wilderness Campground review, reference is made to roasting marshmallows. Unfortunately, the marshmallows currently available at the Chuck Wagon in Ft. Wilderness (and in most mainstream supermarkets) contain gelatin, and are therefore not vegetarian.

We thought we had found a vegetarian marshmallow--Elyon brand kosher marshmallows--but observant reader Susan Swarts recently sent us an email indicating that such is not the case. Says Susan:

"In the following article update: 'Ft. Wilderness Campground, page 116' you mention that "The only vegetarian marshmallows we've been able to find are Elyon Marshmallows, made with Kolatin brand kosher gelatin (using carrageenan as a binder)." Unfortunately, these are not vegetarian either. The gelatin IS kosher but NOT vegetarian. It is made with the skins of dead animals. There are NO VEGETARIAN marshmallows available anywhere in the USA as of yet. Pangea, a vegan shopping center, is working on getting some soon. That is the only place that is even close to having one. You can visit their site and put your name on a waiting list and they will let you know when they have started production on the marshmallows."

With its third chef in as many years, Spoodles, the Mediterranean family restaurant serving breakfast, lunch and dinner on Disney's Boardwalk, continues to experience growing pains.

After the restaurant's fabulous, veg-friendly chef David Reynoso left to open Cafe Louis in Boston, Bart Hosmer moved next door from the Flying Fish. Now, Hosmer has left Disney for the Whitehall Hotel in Chicago and Chef Gray Byrum (formerly at the Contemporary's Concourse Steakhouse) is filling the top spot at this family-friendly restaurant.

The verdict is still out on Chef Byrum's menu, which has lost the vegetarian section instituted by Hosmer. The only veggie selections currently listed are pizzas; even the pasta dishes are sprinkled with chicken, meat or shrimp, and the focaccia on which the one veggie sandwich is served contains dairy and egg. Some vegetarians have complained of being served "uninspired" dishes (pasta with red sauce, for example) when they've asked the kitchen to prepare something special.

In a further blow to visiting vegetarians, the excellent Seasons Dining Room--the only place on Disney property where you could enjoy seitan, prepared onsite--has now been closed to day guests for lunch and dinner as well. A buffet breakfast is still served in the Dining Room, and light meals and snacks are available at The Gathering Place and on the Institute's Spa Menu. Salads and the Vegetarian Hovan (a wrap sandwich made with low-fat yogurt cheese, vegetables, and spices, rolled in pita bread) are available at Reflections Gourmet Coffee & Pastries, located on the shores of DI's Willow Lake.

Reader Chrys from Schaumburg, IL had this to say about the Sassagoula Pizza Express:

"The chefs at Dixie Landings (Sassagoula Pizza Express ) had never heard of soy cheese let alone wanted to go get any (Okay, when we were told we would get a soy cheese after speaking with management, we were delivered a pizza with baked crumbled tofu on top. When we returned it, the "chef" had no idea what tofu was and that it was not a direct substitute for fake cheese), and had to eat pizza sauce on top of the spaghetti as the marinara had cheese in it."

Appalled at this lack of knowledge among the kitchen staff (and direct contradiction to what we were told by management, and thus promised readers!), we contacted Disney Food & Beverage. The response was immediate and impressive:

"We’ve spoken with Dixie Landings chefs and they have added (as a staple) to the ‘specialty’ area of the kitchen the soy cheese that is used at other locations. I understand it will be available now--consistently. We are (as time allows!) checking other locations to make sure these basic items are available in the kitchens."

Thanks to Disney for responding positively and quickly. And thanks to Chrys for alerting us to this problem–and for instigating a move that will help vegans find alternatives across Disney property!

Classes at the Disney Institute--including the informative and veg-friendly "The Art of Healthy Cooking"--are no longer open to day guests, but will be reserved for visitors attending conferences and other large group meetings at DI.

From reader Natalie Kraut of Plantation, FL:

Need a pick-me-up after trudging half-way around the park? Grad some fresh fruit and juice at one of two Islands of Adventure locations: "Natural Selections" in Jurassic Park and "Celestial Delights" in The Lost Continent. Like their comrade at the Port of Entry, these stands offer fruit cups, sliced melon, grapes, oranges, apples and other whole fruit, Gatorade, bottled water, sodas, and Tropicana juices.

On a recent trip to Islands of Adventure, we stopped into Confisco Grill to escape a mid-winter downpour and enjoy some yummy vegetarian chow. The menu has changed since our last trip and no longer features the innovative Spanakopizza. Now, guests in the mood for a slice can tuck into the Adventurer’s Pizza, a veggie pie topped with portobello mushrooms, sundried tomato and and feta cheese; the shells are dairy- and egg-free, making the pizza an entirely vegan meal minus the feta. One member of our party ordered the Grilled Fruit Salad and pronounced it "so-so" (not all the fruit was ripe), but was pleased that the kitchen substituted sauteed tofu in a sweet and sour sauce for the complimentary side of chicken or tuna salad. The slightly soggy Grilled Vegetable Muffuletta is still on the menu, as is one of our all-time favorite high cholesterol treats: coconut onion rings.

This counter service venue known for its breakfast breads now serves vegetable sandwiches to go. Served on a croissant or peasant roll (the latter is vegan), toppings include cucumber, tomato, lettuce, onion, peppers; cheese is optional. The sandwich is made to order and takes 3-4 minutes to prepare.

Chef Marianne left NBA City in 2000. Fortunately, she left her delicious "Cinnamon Berries" dessert–fresh strawberries fried in a non-alcoholic beer batter, dusted with cinnamon sugar and served with a side of ice cream–behind. Executive Chef Scott still promises to make a vegan version of the batter, and serve it up without dairy, with 2-3 days’ notice. To request yours, call the restaurant at 407/363-5919.

Universal Orlando opened its second on-property in February, 2001: Hard Rock Hotel Orlando. Reminiscent of California mission architecture, the upscale hotel features guest rooms with CD sound systems, signature Hard Rock memorabilia displayed throughout the hotel and underwater music piped into the pool.

In a brilliant move, the hotel appointed Anette Grecchi–formerly of Artist Point at Disney’s Wilderness Lodge–to its top spot in food service. Grechhi will oversee the meals at four restaurants and bars: the Palm (classic American fare); the Sunset Grill Restaurant (California Cuisine); the Beach Club (a pool-side bar); and the Velvet Bar (the hotel’s hip lounge). We haven’t seen any menus yet, but Chef Anette promises to provide plenty of delicious and innovative vegan and vegetarian meals.

For more on Anette’s cooking, see Natalie Kraut’s reader review of Artist Point under Grecchi’s guidance.

From reader L Doncaster of Boston, MA:

"We went to the TGI Friday's on 192 one day for lunch. Jesse asked the server if a sauce contained meat, and it did so she left it off. She was then nice enough to check the ingredients on everything we ordered (without being asked) and let us know that the rice & beans had a pork base, so she brought him plain seasoned rice."

Anyone who's stayed at the Orlando Kissimmee Resort Hostel--or anywhere on US 192/Irlo Bronson Memorial Highway--knows what a nightmare it is for pedestrians: no cross-walks, no sidewalks, no walk signals, and you practically have to jump into traffic to flag down a bus.

All that will change soon thanks to improvements begun on 192. Sidewalks, crosswalks with walk signals, info kiosks, and bus pull-offs (complete with shelters) are all being constructed, allowing future hostellers to cross over to the Publix without taking their lives into their hands.

The hostel itself is undergoing some improvements, too, with the introduction of keyless card-access locks on each room, the planting of a large organic garden to provide veggies for the hostel's weekly BBQ, and plans to enlarge the meeting space. Speaking of the weekly grillfest, general manager Beth Barrett informed our researchers that 1/3 to 1/2 of all food served at the cookout is veggie, including some deelish veggie burgers.

In October of 2000 Orlando got its fourth completely vegetarian restaurant: RASOI. Located just one mile north of the Florida Mall on at 852 Lancaster Road, Rasoi features a critically-acclaimed all-vegetarian menu of Indian favorites. The atmosphere leaves something to be desired–Rasoi is part of Dattani’s Video–but the food has garnered the Orlando Sentinel’s Critic’s Choice award for Best Vegetarian Restaurant 2000.Don’t miss the delicious desserts! If you’re vegan, be sure to ask about the use of ghee and yogurt.

Taste of India--just 2 miles south of the Florida Mall on S. Orange Blossom Trail--recently rolled out a new, all-vegetarian menu featuring traditional South Indian specialties. All dishes are deliciously spiced with natural ingredients like fresh ginger, garlic, chilies and tamarind and feature sauces made in-house.

A special treat for vegans is the large number of dairy-free items on Taste of India’s menu and on the daily lunch and dinner buffets. All main dishes are vegan--including three different types of dosa (South Indian rice and lentil pancake)--and nans, chapatis and other traditional South Asian breads are made without ghee. Buffet items change regularly, however, so be sure to ask about vegan items before filling your plate.

If you can't take the heat, Taste of India's buffet may not be for you--all dishes are pretty darn spicy. Milder versions of the cafe's meals can be made to order.

One thing about Taste of India hasn’t changed: It’s still the most affordable place to eat a vegetarian meal in Orlando. The all-you-can-eat buffet costs $6.95 for lunch and $7.95 for dinner; the average cost of an entrée is around $3.50.

The Southern Orlando map, page 202, incorrectly lists Central FL Parkway as Ctrl. FL Expressway

In the first printing of the guide, we gave the incorrect address for one of Orlando's most vegan-friendly restaurants, the Garden Cafe, and the wrong location was shown on the Downtown Orlando map, page 224. The Cafe is located at 810 West Colonial (not East Colonial, as stated in the first printing), and should be shown between Edgewater and the Orange Blossom Trail, right next to a Burger King. For more detailed directions, call the cafe at (407) 999-9799.

Recently-hired Chef Mark Paulus (formerly personal chef to the Beach Boys) carries on the veg-friendly tradition at Chapters. A few new menu items have been introduced, but old favorites like the Portobello Wrap, Sundried Tomato Alfredo Penne, and crispy veggie pizzas are still in place.

Beginning in late February 2001, Chapters and Chef Mark will host on-going "vegetarian baquets" using only organically-grown produce purchased at the local College Park Farmer’s Market. Call the Café at (407) 246-1546 for more information.

Congratulations to the hard-working team at Chamberlin’s for once again winning the Orlando Sentinel’s People’s Choice Award for Best Vegetarian Restaurant, 2000. The chain of delis has won the award in consecutive years, thanks to its wide selection and quality. Keep up the good work!

East India Market, formerly located at 610 W. Morse in Winter Park, is closed until further notice.

Kudos to Falafel Café, the delicious little hideaway near UCF, for Orlando Sentinel Restaurant Critic Scott Joseph’s Award for Best Middle Eastern Restaurant 200, the second year in a row. "The Falafel Café," says Chow Hound Joseph, "packs a mean pita." Fortunately for vegetarians, they pack a compassionate pita, too!