Unlike 10 or 15 years ago, when vegetarian travelers to Poland had to survive on a diet of potatoes or peanuts, today, vegetarian and vegan places are easy to find. Suit-clad workers, hipsters and tourists enjoy the outdoor seating possibilities of small restaurants which offer a wide selection of local, seasonal, organic vegetarian and vegan dishes. Contributed by Mai Jones Jeromski from Culture.PL. more→
Ah, the humble vegetable. If you’re laboring under the misapprehension that they’re only good for boiling, mashing or accessorizing your dish du jour, it’s time to wake up and smell the caramelized chicory. It’s amazing what is being created in NYC with a pinch of seasoning, a twist of lemon and a liberal sprinkling of culinary imagination. Like a flame under a burner, veganism has ignited the city with menus flaming new colors, flavors and textures that demand talent to perfect, and are by no means just for herbivores. more→
Excerpted from Success Through Stillness: Meditation Made Simple* by Russell Simmons. Reprinted by arrangement with Gotham Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company, © 2014. I used to get down with the best of them. I’ve often said that back in the day I’d eat ribs, flanks, chitlins, buffalo wings, pig’s feet . . . probably even an elephant’s ass if you had put it on a plate in front of me. I never spent a moment considering what sort of damage that food was wreaking on me because I had grown up listening to the world instead of my body. And the world told me that greasy, fatty meats should make me happy and content. So that’s what I believed, despite all the evidence to the contrary. Until I woke up. more→
Across the country, farmers markets with local purveyors plying dirt-dusted produce are a routine and revered part of life during the spring-to-fall growing season. Their regulars advocate eating food produced closer to home, as it tends to be fresher, healthier, tastier and easier on the environment than the shipped equivalents. And buying this way also makes consumers feel good about supporting producers they know, who in turn invest in the local economy. more→
A note from Nava: VegKitchen is in the midst of developing its own companion app for mobile devices, but to whet your appetite (literally and figuratively) for what it’s like to be able to access delicious vegan recipes so you can plan your meals while on the go, I’m delighted to present Vegan Delish, created by Carrie Forrest. more→
Excerpted and adapted from Food Choice and Sustainability by Dr. Richard Oppenlander, by permission. In 2006 much of the world was shocked by news that burgers and steaks that everyone were eating were somehow contributing to greenhouses gases and climate change. In the repost by the UN Food and Agriculture organization LEAD committee, Livestock’s Long Shadow, authors Henning Steinfeld et al. made it known that livestock’s contribution to greenhouse gas emissions is 18 percent — more than that produced by the entire transportation sector (all the cars, planes, trains, buses, and trucks that we drive and fly every day in the world) at 13 percent.
When you’re about to take your relationship to the next level, and one of the two partners is a vegan, here are some questions to ask as you’re considering a long-term union:
Excerpted from Dating Vegans: Recipes for Relationships* by Anne Dinshah. Published by American Vegan Society, © 2012. Reprinted by permission.
The desirable qualities of people we like to date are those characteristics that make them appealing to us. For a growing number of people, being vegan tops that list. Everyone has the potential to be a vegan; most people just do not know that yet. more→