''People are looking at what is in our food supply — hormones, disease, antibiotics, whatever,' says Justina Walls, who teaches a class called Transitioning to Vegetarianism at Colorado Free University. And that concern has led to a burst of interest in meatless dishes, and a new breed of 'flexitarians' who eat primarily fruits, grains and vegetables, but who won't say no to steak or salmon.
—Kristin Browning-Blas, "Go veggie," The Denver Post, April 18, 2001

Newman wants people to know she is not a health food nut.

She has a passion for the occasional pork rind and describes herself as a "flexitarian," meaning that she is flexible about what she eats.
—Anne Schamberg, "Nell Newman brings dad's philosophy, her taste to Kohler," Milwaukee Journal Sentinel, May 5, 1999

Dining on the Drag is typically a boisterous event. But the recently opened Acorn Cafe offers diners an oasis of calm, an eclectic menu and a respite for their wallets.

The quiet cafe, tucked behind a 7-Eleven at 26th and Guadalupe streets, features what chef-owner Helga Morath calls "flexitarian fare." That's her way of describing health/vegetarian food prepared with a Continental cast.
—Linda Anthony, "Acorn serves up `flexitarian fare'," Austin American-Statesman, October 17, 1992