Organization: Jamie is a geographic information system (GIS) Specialist at John Hopkins Center for a Livable Future.  

When you think of Meatless Monday, what’s one word that comes to mind?: Groundbreaking

If you could give one piece of advice or an easy step people could take to reduce their meat consumption, what would it be?

Get to know some of the benefits to reducing your meat consumption and how they might impact you personally, your community, or the global community.

What is something you want people to know?: 

People love maps. They are great visuals that allow people to display information spatially. Seeing patterns or trends across geographies sometimes helps tell a completely different story than one that is simply told with tables and charts. For Meatless Monday, one easy way to start working with maps would be to take stock of the different types of data you have available. Once you know what you have to work with, you can then determine who you would like to share that data with. From there, you have multiple options to work with. You could start simply by placing points on a map, allowing people to click on those points and see more information associated with those points. The points could, for example, represent locations where Meatless Monday has been adopted or where Meatless Monday related activities are taking place. You could also consider crowdsourcing data that then gets placed on a map. A good place to start to create a simple map, whether it be crowdsourced or not, is Google My Maps. Another option to consider is creating a story map. ArcGIS Storymaps allow you to use maps, images, videos, and charts, along with a narrative, to tell compelling stories that are both interactive and easy to share. One of the great things about story maps is that you do not have to be a professional map maker to make one. They are also a great platform for making a call to action as well as directing people to more resources. Start thinking spatially. Get your information out there and start engaging with people from all around the world about your great work.

What’s your favorite plant-based dish?

We love Mexican food in our house and one of our favorite recipes to prepare at home is Tex-Mex Cheese Enchiladas. The recipe comes from America's Test Kitchen's The Complete Vegetarian Cookbook. Cheese is in the title of the recipe and is the main ingredient but I always add extra veggies. Sometimes I cook a mix of onions, corn, beans, and zucchini and add them into the enchiladas. Other times I have experimented a little and added spaghetti squash to the enchiladas. Also, if we have them in the house, we have often topped the enchiladas off with sliced avocados before putting them on the table.


  • 2 tablespoons of ancho chili powder
  • 1 tablespoon of ground cumin
  • 1 tablespoon garlic powder
  • 2 teaspoons dried oregano
  • 5 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • Salt and pepper
  • 2 cups vegetable broth
  • 2 teaspoons distilled white vinegar
  • 8 ounces Monterey Jack cheese, shredded (2 cups)
  • 6 ounces sharp cheddar cheese, shredded (1.5 cups)
  • 12 (6-inch) corn tortillas
  • 1 onion, chopped fine


  1. Heat 3 tablespoons oil in skillet over medium-high heat. Stir in ancho chili powder, cumin, garlic powder, and dried oregano. Add flour, 1/2 a teaspoon of salt, and ½ teaspoon of pepper and cook until fragrant, about 1 minute. Slowly whisk in broth and bring to simmer. Reduce heat to medium-low and cook, whisking often, until sauce has thickened, about 5 minutes. Whisk in vinegar and season with salt and pepper to taste. Remove from heat and cover to keep warm.
  2. Adjust over rack to middle position and heat over to 450 degrees. Spread ½ cup of sauce over the bottom of 13 by 9 inch baking dish. Combine cheeses in bowl and set ½ cup cheese mixture aside for topping. Brush both sides of tortillas with remaining 2 tablespoons of oil. Stack tortillas, wrap in a damp dish towel, and place on plate. Microwave until warm and pliable, about 1 minute.
  3. Working with 1 warm tortilla at a time, spread ¼ cup cheese mixture across the center of the tortilla and sprinkle with 1 tablespoon onion (this is when I add alternative veggies). Roll tortillas tightly around the filling and place, seam side down, in baking dish. Arrange tortillas in 2 columns across the width of the dish.
  4. Pour remaining sauce over top to cover completely and sprinkle with reserved cheese. Cover dish tightly with greased aluminum foil. Bake about 15 minutes. Remove from over and serve immediately.

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