National Public Radio recently produced a two-part series exploring the benefits and challenges of a vegan diet. NPR reporter Renee Montagne spoke with author Kathy Freston during the first half of the series, discussing the nutritional benefits of a plant-based diet and whether eggs and meat produced at organic local farms are more humane than factory farms. In explaining her reasons for going vegan, Freston says, “Some people, like me, went into it because they saw what was happening to animals as they became food.” In the second part of the series, Montagne interviewed cookbook author Bryant Terry about the origins of vegan soul food. Terry shared recipes from The Inspired Vegan on npr.com such as Black-Eyed Peas in Garlic-Ginger-Braised Mustard Greens and Molasses, Miso, and Maple Candied Sweet Potatoes.
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