These recipes should hold you until 2021.
vegan
Green Plate Special: Just what is a plant-based diet? Opinions vary
But all methods of defining it and adhering to it do good for the planet.
Vegan Kitchen: A decade on, Melanie Joy’s book on carnism still casts a big shadow
‘Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism’ has been updated, and it’s as relevant as ever.
The Wrap: Scorsese pays a visit, plus new restaurants, breweries and bakeries
Bar Harbor Lobster Co., Speckled Ax and Banded Brewing get second locations, Little Lad’s goes retail, and 2 more restaurants close.
Vegan Kitchen: Two Maine farmers are growing hemp for its seed
And that’s a good thing for Mainers who like to eat healthfully and locally, consuming hemp hearts, hemp powder and hemp oil.
Vegan Kitchen: Exactly 45 years ago, Maine hosted a historic 2-week conference for vegetarians
Its ripple effects are still being felt, such as considerable changes in the American diet.
During the pandemic, direct sales to customers of veggie burgers are booming
Maine manufacturers of veggie burgers changed their business strategies – and the shift seems to be working.
The simple hack that will guarantee cool, refreshing gazpacho
Here’s what to make when it’s too hot to cook.
Vegan Kitchen: Mirror, mirror on the wall, who’s the veganist city of all?
Our very own Portland ranks high in national vegan surveys of all sorts.
Vegan Kitchen: Hearts of palm, oyster mushrooms make tasty ‘lobster’ rolls
Vegan lobster rolls are finally making an appearance in Maine.