Our Vegi-ful Values



We care about our customers. You can expect a return email or phone call within hours (if not sooner!) when you leave a message. We love that many of our customers are surprised we respond so quickly—and we would not have it any other way.


All are welcome on our tours. Diverse groups allow for more meaningful learning experiences and deeper conversation. We want more of that on all of our journeys.


We are a proudly vegan company. We don’t just talk-the-talk – we include as many vegan activities as possible on your tour. And, our conversations often center around animal activism and the vegan lifestyle. In addition, we donate 5% of our profits to large and small animal sanctuaries in the United States.

Meet the Veg Team



Founder of Veg Jaunts and Journeys

When I was in my 20s and 30s, I loved nothing more than grabbing a guidebook, booking a flight, and jaunting through some incredible destinations.

As a vegetarian at the time, I never felt I could join an organized tour because I knew food choices would be limited at the restaurants chosen for the group. Then, a few years ago, when I became a vegan, my travel choices were even more limited. Not only for food, but for animal compassion. Many tour companies offer the chance to ride an elephant, or visit a local leather market — but that was not for me.

I loved traveling solo — but I knew there was something missing.

There were places I longed to visit but did not feel quite comfortable traveling alone. I was definitely missing a sense of camaraderie, the “instant friends” a tour provides. And, having everything planned for me.

So, what was a vegan filled with wanderlust to do?

Well, after decades spent on the periphery of the travel industry – working at a well-known map publisher, the Korean tourist office, then the economic development board for Singapore – complemented by my 25 years of personal travel experiences – I founded Veg Jaunts and Journeys in 2016.

I created this company to give travelers like us the kinds of tours and experiences I had missed out on.

My tours and custom vacations are crafted exclusively for travelers who follow a vegan lifestyle. Of course, I seek out all vegan restaurants for us and engage travelers in vegan-friendly activities and excursions along the way – such as visiting an animal sanctuary or taking a vegan market tour, along with activities that reflect the history or culture of the destination.


Chef, Founder of Let’s Eat Great Food

Growing up in the Chicago area, through most of his early adult life, Mark ate a diet consisting of roast beef, cheese burgers, fried chicken, French fries, vegetables cooked in butter, and salads swimming in dressing. Mark struggled with his weight throughout his life and tried many approaches to improve his health.

For almost 15 years he worked in leadership roles at Loyola University Health System and Northwestern Medicine training and coaching clinical leaders whose departments saw thousands of patients dealing with chronic illnesses. He often thought there must be a better way to treat and prevent diseases besides frequent doctor visits and a lifetime of prescription drugs. In addition to his own health issues, his parents, in-laws and close friends suffered from acute or chronic health issues largely as a result of their food choices.

Mark was a pescatarian (eating cheese, fish and vegetables) for over 25 years, but not until he adopted a whole food plant-based diet in 2018 did he see tremendous improvement in his health and a path to maintain a healthy weight. Through the evidence based research by the Physicians Committee for Responsible Medicine (PCRM), he learned an approach to improving his health and preventing and/or managing chronic illnesses such as diabetes, heart disease, and cancer and now is focused on sharing this knowledge in his community.

In addition to being licensed by PCRM as a Food For Life instructor, Mark provides coaching for individuals and couples on transitioning to a sustainable plant based diet as well as workshops and workplace seminars on a variety of health related topics, in addition to whole food plant based, no oil tours.

Mark has taken his passion for cooking, guided by the celebrity chefs he considers mentors, including Jacques Pépin, Lidia Bastianch, and Paul Hollywood, and creates gourmet whole food plant based, no oil dishes throughout the United States on tours to locations such as
Charleston, South Carolina; Asheville, North Carolina; mid-coast Maine; Sedona, Arizona; and Santa Fe, New Mexico. He customizes regional recipes and prepares delicious entrees such as mushroom etouffee, hoppin’ John, Johnny cakes with blueberries, “crab cakes” with remoulade, “lobsta” rolls, she “crab” soup, and a twist on hummus, roasted cauliflower hummus.

You can find Mark at www.letseatgreat.com, on Facebook @letseatgreatfood


Sous Chef


Lorrie follows a whole-food plant-based lifestyle, but grew up in the Chicago area eating the Standard American Diet of beef, chicken, pork, fast food, cheese, and one of her favorite Lithuanian
dishes, kugelis.

She is an only child and managed her parents healthcare through the highs and lows of their lives until they passed away during 2016 and 2017. Through this life experience, Lorrie quickly learned that healthcare generally only treats the symptoms and never really addresses the root cause of chronic illnesses like diabetes, heart failure, breast cancer, and Alzheimers.

Lorrie worked as a medical technologist for over 14 years and a greenhouse manager for over 15 years and now uses skills learned in these careers in her work as a sous and pastry chef and business partner with Mark at Let’s Eat Great Food.

Her attention to detail and organizational skills learned as a medical technologist and knowledge of horticulture gained as a greenhouse manager ensures students and guests enjoy dishes prepared by Mark and include the freshest, organic produce and seasonings.

Lorrie is very humble, loves to work on tasks and prefers to remain in the background supporting classes and tours. However, her delicious pastry dishes thrust her into the forefront with desserts such as lemon squares with a roasted pumpkin seed crust, peach cobbler, blueberry crumble and a ridiculously luscious vegan chocolate cake with cinnamon roll “ice cream.”

Questions or Concerns?

We are here to promptly answer your questions. Don’t hesitate to get in touch; you can give Kim a call at +1 774 269-6558, or fill out your contact information on our page. We’ll reply right away!