"No cheese on that."
That’ll be Jay Z’s special order at Lucali in Brooklyn if the hip-hop magnate visits his favorite pizzeria during the next 22 days. Jay Z and his megastar wife, Beyoncé, have both embarked on the short-term renunciation of all meat and animal products, including dairy and eggs. On Tuesday, Jay Z announced the decision on his blog, explaining (sort of) that “There’s something spiritual to me about it being my 44th birthday and the serendipity behind the number of days in this challenge; 22 (2+2=4) coupled with the fact that the challenge ends on Christmas Day .?.?. It just feels right!”
Hey, I make rash dietary resolutions all the time — as recently as last night I was swearing off dessert — but I’m not among the most photographed people on the planet.
The pair are noted gourmands, on the record as fans of the chicken Parmesan at Parm and burgers at the Spotted Pig (both in Manhattan) as well as the pizza at Lucali and fried chicken at Buttermilk Channel in Brooklyn. Right now, the paparazzi are no doubt sharpening their zoom lenses: A photo of Jay Z chomping on a cheeseburger might be worth more than one of Obama smoking a cigarette.
Jay Z was apparently inspired to adopt this new regimen by exercise physiologist Marco Borges, whose website bears this endorsement: “The world’s best trainer.” –Jay Z.
Borges not only endorses a plant-based diet, he also sells nutrition bars “to provide his clients with the types of foods they needed to perform at their best,” which means that if you tire of kale and brown rice, you can avail yourself of a Pineapple Chocolate Chip Wonder or a Goji Maté Firecracker bar, a cool $35.88 for 12 1.8-ounce bars.
Frankly, I'd hate to think that Jay Z and Beyoncé would be reduced to eating vegan nutrition bars. There's a world of vegetables, fruits and grains out there, and I hope they are taking full advantage. There are plenty of vegan-friendly recipes in three great vegetarian cookbooks published this year: “Vegetable Literacy: Cooking and Gardening With Twelve Families From the Edible Plant Kingdom” by Deborah Madison, “River Cottage Veg: 200 Inspired Vegetable Recipes” by Hugh Fearnley-Whittingstall and “Root to Stalk Cooking: The Art of Using the Whole Vegetable” by Tara Duggan.