Angelina wrote: Rice, black beans, onion, red pepper, and cilantro. These are the ingredients of Gallo Pinto, a vegan recipe passed down to me from my mother, my grandmother, and many generations before them. Food heritage is meaningful to me: I see it as cultural preservation. From the seeds to our plates, food is more than just fuel. It’s a cultural pursuit rooted in know-how, transmitted from generation to generation. Food connects us to our ancestors’ stories and knowledge. To me, plant-based living strengthens my identity, reinforcing the strings that tether me to my past, my loved ones, and my legacy, despite time and distance.

I grew up on home-cooked traditional Costa Rican foods—with a plant-based twist. First made by my grandmother back in Heredia. Then by my mom in the United States. Our kitchen becomes a classroom when my mother cooks. I inherited my love for plant-based living from my mother and grandparents: descendants of farmers in Costa Rica. No one in my family went to college. Still, they taught me the power of plants and the multidimensional environmental impact on us and the planet. I decided to go vegan when I was 13 years old after learning about the devastating impact of animal agriculture on the environment, our health, and the ethical concerns around animal welfare.

When I started high school, I founded a plant-based club. During the last four years, at our meetings, we exchanged books, volunteered at local farms, and attended virtual panels with speakers examining the impact of plant-based diets. In 2019 I founded GreenMealsProject.org that provides plant-based breakfasts to people experiencing hunger in my hometown. I coordinate a group of 18 volunteers from my school, family, and neighborhoods. In the last three years, we volunteered 1,200 hours, donated 7,000 pounds of food, and raised $12,000. We distribute the plant-based breakfasts on Wednesdays before school starts. We’ve partnered with Trinity Center, a daytime shelter in Walnut Creek, California, to ensure direct access to help the people who benefit from our program the most.

Last summer, I applied for an internship to develop plant-based seafood alternatives at Current Foods. As an intern, I practiced texture profile analysis and chemical tests. I help create plant-based seafood to help minimize the effect of dietary greenhouse gas emissions.

This fall, I’ll attend Stanford University. While this scholarship will lessen the financial burden of my college education, it would be an honor to represent a scholarship and organization whose values align with my morals and lifestyle. I aspire to explore alternative protein classes, study Sustainable Food Systems, and research the future of agriculture at the Stanford Doerr School of Sustainability. But ultimately, I want to be a global citizen who recognizes and respects the cultural diversity and ethical values of others while helping sustain and regenerate the environment through the power of food.

The deadline for high school seniors for The Vegetarian Resource Group college scholarships are February 20^th of each year. For details, see https://www.vrg.org/student/scholar.htm

To support The Vegetarian Resource Group scholarships and internships, donate at www.vrg.org/donate