Ever been bored by traditional television cooking shows? Considering the limited programming that features recipes the average person actually could prepare at home, and the even smaller subset with good vegan recipes, it can be quite a bore! Bucking this trend, however, are vegan chefs across the nation who are turning to YouTube to produce their own niche — and incredibly fun and popular — cooking channels to both entertain and educate other veg and veg-curious chefs.
As a growing number of Americans, especially today’s younger generations, are ditching dairy, the food industry is responding by serving up more plant-based options. Case in point: TCBY (The Country’s Best Yogurt) just announced its partnership with Silk to introduce “the first ever national dairy-free, almondmilk-based frozen yogurt option.”
A vegan tourist’s New York City itinerary isn’t complete without a stop at Candle 79 restaurant. Well-known for its gourmet cuisine, popular cookbook, and frozen meal line in Whole Foods, one of Candle 79’s behind-the-scenes talents is now shining in the spotlight: Chef Angel Ramos.
When The Sexy Vegan — that would be the affable Brian Patton — started dating his now-wife, he wooed her with Friday night happy hours at her apartment or his. When their friends heard of the lovely summer evenings they were having, the happy hours expanded, both in terms of the number of guests and the types of tapas.
Last week, something pretty interesting happened in the US Capitol. And while it may not have involved sweeping bill proposals or read-the-phone-book filibusters, the event — the “Healthy on the Hill” luncheon — is definitely worth talking about.
It’s been one year since Subway stores successfully tested a new vegan menu in the DC-metro area: customers quickly devoured and raved about the Sweet Riblet, Malibu Greek, and Italian Black Bean. While we’re still waiting to see the vegan options permanently added to Subway’s menus nationwide, several other fast casual restaurants are moving on this issue, recognizing the marketing opportunities arising from the increasing consumer demand for healthy, sustainable, and animal-friendly foods.
There’s a trend that seems to be reverberating through sectors of animal agribusiness: declining sales. We recently wrote about how Americans are drinking less and less milk with each new generation. And remember the Mark Bittman piece examining how beef, chicken and pork consumption has been plummeting in the past several years? And per capita egg consumption in the US has also been steadily declining for the past six years. This is all good news for animals – and it opens up opportunities for us to introduce more people to the vegan versions of some our favorite foods, such as hot dogs.
When my adorable niece was just a toddler, I was blown away by her intellectual capabilities. When she mastered a new concept, such as spatial reasoning, enough to match a shaped block to a corresponding hole on a toy, a silence filled the room and jaws hit the floor. She was so smart, and we were thrilled to watch her develop.
Yet as smart as she was, it turns out she may have been no match for a chicken.
First rolling onto the streets of northern Virginia in April, The Randy Radish is one of a small, but growing, number of all-vegan food trucks in the DC metro area. Ever since its grand opening at the two-day Leesburg Flower and Garden Show, they’ve been dishing out 100% plant-based meals for breakfast and lunch – and getting rave reviews.
