Known for her tell-all lyrics and smoky vocals, Melissa Etheridge has been a radio staple for more than three decades. She rocked her way onto the music scene in 1988 with the release of her critically acclaimed self-titled album. In 1992, she won her first Grammy Award. In 1996, she was named Songwriter of the Year at the ASCAP Pop Awards.
But in 2004, Etheridge was diagnosed with breast cancer. Like most people facing a life-threatening diagnosis, Etheridge was eager to beat the disease and move on with her life and career. But treatment was not easy. As she underwent chemotherapy in Los Angeles, Etheridge says she used cannabis to help with the difficult side effects. “Cannabis was medicinal and helped with my appetite, pain, and depression,” she says.
Eventually, Etheridge beat cancer. She says that the extensive research she did during her cancer journey—learning more about the relationship between cancer and certain foods—helped her make the switch to a purely plant-based diet. Eighteen years later, Etheridge says she feels great, and she’s eager to share that bliss with the world.
“While cannabis helped with my own joy, a plant-based diet and lifestyle is part of my desire for good health,” says the musician/activist, who co-founded two companies reflecting her interests: Etheridge Organics line of CBD supplements, which are sold in 38 states, and Etheridge Botanicals line of cannabis, which is available in California.
Two years ago, Etheridge met Maggie Viola, a Fort Lauderdale–based marketing specialist. The two women shared not only a cancer battle, but also a dedication to the benefits of the vegan lifestyle. “We were doing a benefit for horse rescue in Los Angeles when I met Maggie shortly before the coronavirus shut things down,” says Etheridge. “We became friends after discovering our like minds.” Viola now helps Etheridge market her CBD and cannabis products.
Viola—who is vegan and also an afficionado of the power of plant and herb medicine—says getting to know Etheridge has been a privilege. “We are both on a wellness journey,” says Viola, who recovered from cervical cancer several years ago. “Melissa also healed holistically from cancer, so we have that in common. She was a perfect person to invite to our recent vegan lunch because we have a high spiritual connection, and she aligns with the thinking of the rest of our guests.”
Viola and her life partner Albert Balido—a lobbyist and co-founder of Anfield Consulting—organized this vegan luncheon in their Fort Lauderdale home to celebrate and raise money for Debris Free Oceans. The Miami based non-profit inspires locals to responsibly manage the lifecycle of plastics and waste as part of an international initiative to eradicate marine debris from the beaches, reefs, and oceans.
Caiti Waks, Executive Director of Debris Free Oceans (and luncheon guest), says one person can help stop the clutter and destruction of our beaches by eliminating single use plastic. “By trying reusable things, we can be more sustainable, and we can make change at the local level,” she says. “We need to support community leaders and businesses that already do this.”
Debris Free Oceans was part of the Miami-based SEED Food and Wine Festival held in November 2021—highlighting the benefits of plant-based living, sustainability, and wellness. “We invited Melissa and others to join the SEED sponsors that we are honoring at the lunch for their help with the festival,” says Viola, who curated a group of guests who share the same views on a sustainable and plant-based lifestyle—including Etheridge and her wife Lina Wallen.
Guests were greeted with a mocktail created by mixologist, author, and wellness coach Jules Aron. Served over ice, the refreshing drink was a combination of Etheridge Organics Pure Harmony, botanical syrup (lavender, rose, holy basil, Blue Spirulina Powder), lemon-lime juice, and Fever Tree Sparkling Lime and Yuzu.
Mocktails soon mixed with appetizers created by two former celebrity TV chefs. A dumpling with ponzu and chili oil was prepared by chef Robyn Almodovar of PAOW! in Lake Worth—a former Food Network judge on Food Truck Face Off and contest winner on both Cutthroat Kitchen and Chopped. The second appetizer was a miso eggplant made by former Top Chef contestant Josie Smith Malave, owner of Wilton Manors-based champagne and raw bar, Bubbles+Pearls.
Before the guests were seated for lunch, Almodovar described the plant-based food she creates for PAOW! “Our three plant-based ingredients are clean,” she says. “All we use is soy, salt, and water to produce great flavor. Carnivores are afraid of plant-based food, but it is all about textures. And we do that well.”
A first course of pickled and pureed carrots with smoked carrot salt and PAOW! chips was followed by a second course of steamed rice noodles with toasted peanut, Chinese broccoli, and scallions in a sweet soy peanut sauce. A third course, of curry with mushrooms and rice was followed by a final dish of fall root vegetable risotto.
Dessert was Almodovar’s three-way coconut cake made with herbs, spices, and apple cider vinegar. And Malave’s silken tofu custard was served with crispy rice, nori caramel, and tart pomegranate.
Although Viola, Etheridge, and the rest of the luncheon’s guests are already devoted to a plant-based diet, Almodovar was pleased to see the group enjoy the vegan menu—which is both good and good for you. “You are what you eat,” says Almodovar. “And food should not be difficult.”
Viola—who is vegan and also an afficionado of the power of plant and herb medicine—says getting to know Etheridge has been a privilege. “We are both on a wellness journey,” says Viola, who recovered from cervical cancer several years ago. “Melissa also healed holistically from cancer, so we have that in common. She was a perfect person to invite to our recent vegan lunch because we have a high spiritual connection, and she aligns with the thinking of the rest of our guests.”
Viola and her life partner, Albert Balido—a lobbyist and co-founder of Anfield Consulting—organized this vegan luncheon in their Fort Lauderdale home to celebrate and raise money for Debris Free Oceans. The Miami-based nonprofit inspires locals to responsibly manage the life cycle of plastics and waste as part of an international initiative to eradicate marine debris from beaches, reefs, and oceans.
Caiti Waks, executive director of Debris Free Oceans and a guest at the luncheon, says everyone can help stop the clutter and destruction of our beaches by eliminating single-use plastic. “By trying reusable things, we can be more sustainable and we can make change at the local level. We need to support community leaders and businesses that already do this.”
Debris Free Oceans was part of the Seed Food and Wine Festival, which took place in Miami in November 2021 and highlighted the benefits of plant-based living, sustainability, and wellness. “We invited Melissa and others to join the Seed sponsors that we [honored] at the lunch for their help with the festival,” says Viola, who welcomed a group of guests who share the same views on a sustainable and plant-based lifestyle, including Etheridge and her wife, Linda Wallen.
Guests were greeted with a mocktail created by mixologist, author, and wellness coach Jules Aron. The refreshing drink was a combination of Etheridge Organics Pure Harmony herbal supplement, botanical syrup (lavender, rose, holy basil, blue spirulina powder), lemon-lime juice, and Fever Tree sparkling lime and yuzu mixer.
Mocktails soon mixed with appetizers created by two former celebrity TV chefs. A dumpling with ponzu and chili oil was prepared by chef Robyn Almodovar of PAOW! in Lake Worth—who appeared as a judge on the Food Network’s Food Truck Face Off and also won both Cutthroat Kitchen and Chopped. The second appetizer was a miso eggplant made by Top Chef contestant Josie Smith Malave, owner of Bubbles & Pearls, a Champagne and raw bar in Wilton Manors.
Before the guests sat down for lunch, Almodovar described the plant-based food she creates for PAOW!, which stands for “people and our world.”
“Our three plant-based ingredients are clean,” she says. “All we use is soy, salt, and water to produce great flavor. Carnivores are afraid of plant-based food, but it is all about textures. And we do that well.”
The meal began with pickled and pureed carrots with smoked carrot salt and PAOW! chips, followed by a second course of steamed rice noodles with toasted peanuts, Chinese broccoli, and scallions in a sweet soy peanut sauce. Curry with mushrooms and rice came next, then a final dish of fall root vegetable risotto. Dessert was Almodovar’s three-way coconut cake, and Malave’s silken tofu custard was served with crispy rice, nori caramel, and tart pomegranate.
Although Viola, Etheridge, and the rest of the luncheon’s guests are already devoted to a plant-based diet, Almodovar was pleased to see the group enjoy the vegan menu. “You are what you eat,” says Almodovar. “And food should not be difficult.”
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