Today, thousands of events are taking place across the US as part of the Center for Science in the Public Interest’s annual Food Day Celebration. The events − ranging from film screenings to cooking demos and much more − aim to draw attention to our country’s urgent need for food policy reform.
Like many vegans, I spend a lot of time in the kitchen. And while I love trying new recipes and am an avid collector of cookbooks, sometimes it’s nice for someone to just show you how to do it. That’s where the talented and charming Spork sisters come in.
Last weekend I had the pleasure of attending and participating in Paris Vegan Day, an international celebration of plant-based eating in France! Now in its fourth year, I was thrilled to be asked to present cooking demonstrations at this ever-growing festival.
Earlier this year, Public School 244, an elementary school in Queens, New York City, announced that its cafeteria is now 100 percent meatless — and it just turned in its own report card to reflect how its 400 students are responding to and benefiting from the all-vegetarians meals.
Regardless of what part of the US (or the world) you call home, it’s hard to resist the veganized versions of Southern comfort foods like corn bread, barbeque sandwiches, and berry cobblers. And while the South may not seem like the first place you’d look to for vegan cuisine, you might be surprised by the increasing availability of plant-based options.
This video will break your heart — no graphic imagery required. World-renowned artist Banksy took to the streets of New York City’s meat-packing district last week with a unique and powerful new mobile installation titled “The Siren of the Lambs.” This ominous artistic creation is a “slaughter-bound truck” loaded with animatronic stuffed animals who are seemingly screaming in fear as squeaks and squeals emit from the display while it’s driven around.
Recently, the Economic Times of India ran their own story on the rise of “power vegans”−which has already been noticed here in the U.S.−focusing specifically on what would motivate these business leaders to pursue a plant-based diet.
Last year, we shared the news about Subway’s vegan test menu in eight DC-area locations that was so popular, stores ran out of the vegan patties within a few short weeks. Several of the restaurant managers told us the vegan menu was tremendously successful, and they’ve been eager to satisfy customer demand by putting heartier and healthier plant-based option back on the menu.
Pre-vegans might want to read this study before biting into another chicken nugget. Researchers at the University of Mississippi medical center dissected fast food chicken nuggets and found that they contained 50 percent or less chicken muscle tissue, with the rest being a mix of fat, blood vessels, cartilage, nerves, and pieces of bone.