Michael Simms: A Few Thoughts from a Cowboy Vegan
I grew up in Texas beef country down the street from a world-famous barbecue stand. I didn’t become a vegan until I was 54 years old. I probably have been responsible, at least in part, for the death of 10,000 animals. It’s never too late to change your life.
José Alcantara: Countertop
The granite comes all the way from India,
but when I look closely, I see nebulae.
Michael Simms: Ten things to do before I start writing today
Read what I wrote yesterday — hate it. Read what Sam wrote yesterday — love it. Hate Sam. Think about 45-year friendship with Sam. Remember him stealing my girlfriend in college. No, wait that was me — I married her….
The Vegan Kitchen: Mrs. Fields Style Vegan Chocolate Chip Cookies
INGREDIENTS 1 Cup Myokos or Earth Balance vegan butter, room temperature 1 ½ Cup demara or other organic sugar ¼ Cup maple syrup 2 Egg Replacer eggs, prepared per instructions … Continue reading
Thomas Sayers Ellis: Godzilla’s Avocado
An artichoke’s heart does not pump ketchup.
It pumps pesto,
oily, olive clots of guacamole.
Kathleen O’Toole: Half Italian
The brain’s hard-wired with the impulse to feed
when given the chance, and it’s why I always double
the garlic in any recipe.
Dr. Michael Greger: Men’s Health
Is it possible dietary choices may affect sperm counts, genital development of boys, sexual function in men, and risk of prostate cancer, among other men’s health issues?
Deepak Ray: Climate change is affecting crop yields and reducing global food supplies
Feeding a growing world population in a changing climate will require a global-scale transformation of agriculture.
Zenobia Jeffries Warfield: The Kitchen as Classroom — How Food Helps Students Learn Leadership
The Detroit Food Academy works with local educators, chefs, and business owners to teach young people entrepreneurial skills.
Video: No Vegans Allowed
This Motel decided to ban vegans and their mighty libidos. A mockumentary commisioned by People for the Ethical Treatment of Animals (PETA). Director: Rodrigo ValdesProducer: Theo BrooksExec Producer: Eric BonniotDirector of … Continue reading
Peter Schireson: Cauliflower Soup
I try and get it right, how she loves the cauliflower soup in that little Italian place uptown with dark red walls and the grumpy old maitre d’ with … Continue reading
Thomas Campbell, MD: A Plant-Based Doctor’s Take on Choosing a Plant-Based Milk
There is a proliferating variety of plant-based milks available. Sorry, dairy industry – I’m going to go ahead and use the word “milk”. I commonly get asked about which plant-based … Continue reading
Dr. Michael Greger: The Diet We Were Designed to Eat
We’re one of the few species so adapted to a plant-based diet that we could actually die from not eating fruits and vegetables, from the vitamin C-deficiency disease, scurvy.
The Vegan Kitchen: Eggplant Potato Moussaka with Pine Nut Cream
In this version of a traditional Greek casserole, layers of tender roasted eggplant, potatoes and peas are layered with a sublime cinnamon-scented tomato sauce and topped with velvety, creamy topping … Continue reading
