Dana Ellyn’s talent shined through at a young age, though growing up, she was quiet and reserved – until about age 30. Looking at her extensive portfolio, it’s clear she found her voice. Her paintings have powerful stories to tell and opinions to profess. Her work can be more accurately described as colorful, creative critiques of social norms – questioning …
The Vegg Cookbook: Egg-Free Cooking Uncaged!
It’s been just over a year since The Vegg was launched, and this versatile plant-based egg yolk replacer has taken the market by storm. Consumers everywhere — from the US to Switzerland to Australia — are using it to whip up amazing vegan creations including omelets, crepes, hollandaise sauce, quiche and so much more. What makes The Vegg so unique is that it looks, smells, and even tastes like egg yolk – but without all the cruelty, which is good news for hens! Plus, every time you buy The Vegg, 10% of sales are donated to Compassion Over Killing.
PlantFit: Interview With Vegan Crossfitter Ed Bauer
If you’re familiar with the terms “wall balls, WODs, boxes and snatches,” you’ve likely heard of or participated in Crossfit. A high-intensity workout that is quickly acquiring a loyal community of followers, Crossfit is taking the fitness world–and ESPN by storm. Crossfitters workout together at a “box,” perform a Workout of the Day (WOD), and many choose to follow the program’s encouraged diet: Paleo. However, a growing number of people within the Crossfit community are choosing to forgo the Paleo diet to opt for healthier plant-based options. That’s exactly the type of approach to nutrition that Crossfitter and coach Ed Bauer wants his clients to follow.
Q&A: Dietitian Virginia Messina Dishes on “Vegan for Her”
While there’s an abundance of research overwhelmingly supporting the health benefits of choosing plant-based foods, there isn’t much out there specifically addressing women’s unique physical and life experiences—and our corresponding nutritional needs—until now.
Vegan for Her: The Woman’s Guide to Being Healthy and Fit on a Plant-Based Diet, by dietitian and Vegan for Life co-author Virginia Messina with recipes and tips by lifestyle coach and blogger JL Fields, offers women practical information for optimal health throughout their life.
Interview: COK Talks with Josh Tetrick about Beyond Eggs
You know you can bake at home without using eggs, so why don’t major food manufacturers cut the cruelty and go egg-free? Enter Hampton Creek Foods, a one year-old company backed by well-known venture capitalists that is cracking the code on eggs and hatching a cruelty-free solution.
Vegan Food Trucks Gain Speed: An Interview with DC’s Randy Radish
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.
Connecticut Schools Go Meat-Free to Celebrate VegWeek
Chef Timothy Cipriano, Director of Food Services of Guilford Public Schools (GPS) in Guilford, Connecticut, touts an unusual and commendable specialty on his LinkedIn profile: “Working with kids to get them to appreciate good wholesome real food.” And that’s exactly why he was recruited by Guilford’s Superintendent of Schools, Dr. Paul Freeman, to ramp up the nutritional integrity of the GPS lunch program.
Q&A: Chef Chloe Coscarelli on Vegan Dessert Cookbook
In honor of Valentine’s Day, we’ve got some sweet news: Chloe Coscarelli, the first vegan winner of the Food Network’s Cupcake Wars and darling of The New York Times, has published a new cookbook. An all-dessert book.
That’s right. Available on February 19 or for pre-order now, Chloe’s Vegan Desserts boasts more than 100 recipes for cookies and pies, tarts and cobblers, cupcakes and cakes, ice cream and puddings, and more. We’re talking Salted Caramel Cupcakes, Chocolate Hazelnut Gelato, Animal Cookies (the pink and white kind from elementary school) and an entire section called “Dessert for Breakfast.”
With gorgeous photos accompanying nearly every recipe, this book will please your eyes in addition to your palate. And we’ve even shared a recipe below so you can immediately indulge while waiting for the book to arrive in your mailbox.
Rethinking Boundaries: An Interview with Mark Devries the Director of Speciesism
In today’s food production world, it’s not uncommon for tens of thousands of animals to be crammed inside massive windowless sheds. This is considered “modern” factory farming. But what really happens behind these closed doors, and how can any human justify the cruelties involved in animal agriculture? In Speciesism: The Movie, Director Mark Devries takes viewers inside this hidden world while also exploring the human psyche to understand why our species chooses not to extend basic rights to all species. Mark took time recently to talk with us about the film (trailer embedded below) and the broader issue of speciesism.
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