New York Magazine published an extensive “vegan encyclopedia” this week, complete with photographs of beloved vegan food. Writers Robin Raisfeld and Rob Patronite compiled the guide, which begins with a history of veganism and explains how technology is playing a role in the movement’s progress. The guide—which is aimed at omnivores—is organized alphabetically with entries such as “aquafaba” (the brine from chickpeas that mimics egg whites), “cheese” (listing a variety of artisanal vegan cheeses currently on the market, including Dr-Cow, Miyoko’s Kitchen, and Punk Rawk Labs), and “vegans, types of” (a humorous take on categories of vegans such as “ethical,” “junk-food,” and “part-time aka fairweather”). The encyclopedia also outlines a number of vegan restaurants in New York City, local vegan companies, and organizations—such as the Plant Based Food Association—fighting for animal rights.
Photo courtesy of Bobby Doherty
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