Outdoor-adventure photographer Jeff Brockmeyer highlights five daily habits that allow him to effectively take a plant-based diet on the road
After a 4 a.m. wake-up and an hour drive south to the Mexican border, Jeff Brockmeyer marches into the Tijuana International Airport’s TSA checkpoint officers, unzips his trusty cooler bag, and presents 120 ounces of pure, organic orange juice — loaded with Vitamin C and ready for inspection.
Traveling from San Diego to Cabo San Lucas means a busy day with international borders and airport security checks before arriving in an unfamiliar land. Brockmeyer, however, has zero intention of letting hectic travel negatively impact his healthy diet. While vegan, he is first and foremost a dedicated produce-juicer who consumes three-quarters of all meals as fresh juice.