These epic toast ideas will transform your simple morning staple into an anytime snack or quick and simple meal.
Vienna’s Revo Foods is unveiling its 3D-printed smoked salmon, called “Salmon With Attitude,” on March 6.
A new petition is calling on the Food Network to cater to the growing demographic of plant-based eaters with an all-vegan cooking show.
Virgin Cheese relocated its operation from Las Vegas to Clarkdale, with a storefront that carries vegan cheese in styles such as feta, pepper jack, cheddar, and gouda.
Portland food cart Sharks Cove will serve tropical nachos, vegan coconut shrimp, and vegan lox, and use its theme to educate consumers about ocean and marine animal conservation.
Nottingham’s Faux Butcher will offer vegan meats in the form of brisket, pork belly, meatballs, and pastrami by size and weight, like a traditional butcher shop.
Animal welfare organization Lady Freethinker found a disturbing number of YouTube videos involving eating animals alive, hunting animals with other animals, monkey torture, and staged animal rescues.
Belse Plant Cuisine comes from the owners of LA’s Little Pine and features dishes such as Panko Crusted Piccata, Crispy Cauliflower, and Tomato Caprese.
The company is expanding into the plant-based seafood industry, beginning with the foodservice sector, due to consumer demand.
Vegan restaurateur Ravi DeRossi is launching Southern eatery Cadence, Mexican concept Etérea, and pasta bar Soda Club for ticketed dinner events on Valentine’s Day.
House Bill 2676 will prohibit the sale and distribution of new fur products, such as clothing and accessories, throughout Oregon.
The Vegan Women Summit is hosting the job-networking series that brings together leading vegan companies with job openings in all categories.