In his 16th year at Stetson, Dr. Tom Vogel serves as chair of the Mathematics department and is well-respected for his expertise in mathematical physics, specifically differential and partial differential equations. “I love mathematics, and I love helping people,” he says, reflecting on his decision to become a math professor. His engaging and patient teaching style is loved by many students around campus, where he shows a commitment to both academic excellence and mentorship. This dedication extends to his personal life, where Dr. Vogel combines his love for numbers with a strong passion for personal wellness.

Weightlifting

“At some point, everyone steps back and does some self reflection and makes the decision as to what to do to cope with life’s challenges. For me, I decided to go to the gym and I began weightlifting. And I loved it. And then years went by, and I loosely stuck with it, until about five years ago, when I made the decision to focus on being consistent and being what some people would possibly consider insane about it. I started going five days a week in a very dedicated way, and I still go four days during the week and even Saturday and Sunday. I find that, for me, it’s about waking up in the morning feeling good. But another part of it is it’s one of the ways I center myself. So, it’s as much about the mental benefits as it is the physical.”

Rest

“Aside from the exercise, of course, a solid sleep schedule and diet is crucial. The sleep aspect is often overlooked by many people, I think. Because it’s hard. It’s often outside of our control, whether it be stress, commitments, or work, you know, whatever it might be. But, at the end of the day, sleep is really important if you want the results that you’re trying to get in the gym to actually manifest.”

Pescatarian Diet

“When I was 19 – and I’m 47 now – I stopped eating beef, pork, and poultry. Instead, I eat a lot of fish, eggs, dairy, and cheese. With this path of my diet, came the challenge of trying to eat high levels of protein without eating meat. 

I do a lot of food prep on the weekends, which helps me get through the week. So when I call my diet thoughtful, I guess that’s what I mean, I actually have to reserve time to think about not just what I’m buying or what I’m going to make, but also the time it takes to actually make it. I’m proud of several of my dishes that have evolved over the years. One such dish I make is an outstanding quiche, which I make crustless, but am able to get about 300 grams of protein in through the eggs, spinach, and cheese.”

Protein

“I admit, when it comes to eating at work during the lunch hour, I sometimes do eat foods that are protein rich, but are overly-processed. Yes, while I do often bring the quiche, I do absolutely love Lenny and Larry’s cookies, for example. And the truth is, while a meal would be a better option, it’s a darn good substitute. I also frequently bring protein shakes and protein bars, which because I don’t eat chicken, are very easy items to lean upon to still reach my protein goals.”

“I also enjoy, what I consider, my own take on chicken salad. It substitutes mayonnaise for Greek yogurt for higher protein, and I use fruit to imitate the chicken… which surprisingly tastes a lot like chicken.”

Cooking & Consumption

“I’ve been cooking since I was a kid, and it is something I enjoy very much. I consider myself a hobbyist, but through this hobby I have learned that I don’t like food waste. I really try my best to avoid it. And that can be difficult because I live on my own. I try my best to cook in a way that allows leftovers to be actually used. And in that sense, sometimes lunch becomes creative. It was only a couple of weeks ago that I made a shepherd’s pie using a pea protein substitute for the meat, which I was able to enjoy for lunch for a couple of days. I mean, clearly it’s easier to keep something which is portable and able to be put in a container — nothing too fancy. So, I really try to focus on leftovers and the intentionality of my lunches that I build on the weekends. It’s inevitable that there will always be some small amount of food waste, but I personally think people in general could do better. And, I guess, if you want to see a positive change in the world, you start by doing it yourself.”