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From near‑death to peak health, these individuals found their cures in plants
Two hundred grilled cheese sandwiches made with Miyoko’s vegan cheddar and pepper jack cheeses and butter disappeared within 90 minutes at The Grilled Cheez Guy pop-up—and customers couldn’t believe they were made without dairy.
Nonprofit group Oxfam is urging ambitious emissions reductions to minimize the impact of climate-related disasters on people’s lives.
The Vegan Society–approved Veggie Dippers—made from red pepper, rice, sun-dried tomato pesto, and split peas and coated in breadcrumbs—will be available for purchase on their own or as part of a meal deal.
Since partnering with the school, Root Nine Baking Company has supplied more than 53,000 cookies and 14,000 brownies for the cadets.
The Wayne State School of Medicine hosted a month-long curriculum for its 300 first-year medical students to teach them about the evidence-based science behind whole-food plant-based nutrition.
Helsinki’s VILLD focuses on dishes made with foraged wild ingredients that are created using traditional techniques.
Chef Matthew Kenney’s new restaurant Casa Planta—which will open inside eco-friendly IGLOO Beach Lodge hotel—will focus on wellness and locally grown food.
Omari McQueen of the vegan brand Dipalicious wants others to know that you should never let a bully stop you from doing what you love.
Bond Pet Foods’ $1.2 million in seed funding will support the research and development needed to scale its cultured meat products for cats and dogs.
Bill 27 directly targets undercover investigators on industrial animal farms and comes with a fine of up to $200,000 and jail time.
The iconic deep-dish chain has partnered with vegan cheese brand Daiya to make vegan pizza more accessible to everyone.
The second location of Gracias Madre brings its vegan carnitas tacos, Jamaica flautas, and cinnamon churros to a 4,300-square-foot space in Newport Beach.