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From near‑death to peak health, these individuals found their cures in plants
CEO Rich Kelleman of Bond Pet Foods explains how pooches can get protein without the slaughter.
Workers at the North Carolina vegan meat company say that their attempts at unionizing were undermined. The founders say workers voted against joining a union in a free and fair election. VegNews gets the full story.
Hawaii’s VEDGEco. is now ready to deliver vegan meats, cheeses, and more in bulk to the continental 48 states.
Partners in business and in life, these SoCal transplants are treating Portlandia to plant-based tacos and tamales.
The new online vegan market operations manager talks vegan staples, hard-to-find brands, and a few deliciously unexpected cooking tips.
ELECTRIC Jerky underwent months of scientific testing and uses a proprietary vegan beef flavor to elicit the same brain response as animal-based meat products.
Kay Tarry and Marc Teasdale launch Sugar Noms to offer customers vegan versions of classic sweets, including fudge, meringues, bon-bons, cola bottles, and wonky noms.
The vegan cheese pioneer travels with dog-meat trade survivor Koru to bring her to freedom with her new adoptive family in San Francisco.
New eatery Saramsam—part of vegan restaurateur Ravi DeRossi’s growing Overthrow Hospitality group—offers traditional Filipino dishes and a tasting menu served communal style on banana leaves.
Popular Brooklyn pop-up Louie’s Luncheonette is now delivering its plant-based ham, chicken, pepperoni, and turkey locally with nationwide delivery planned for later this year.
New eatery Big Nonna’s is a winning collaboration between two Austin businesses: beloved ice cream company Sweet Ritual and Lil’ Nonna’s pizza trailer.
From cinnamon rolls to delectable donuts, Southern Roots Vegan Bakery is one of San Antonio’s exceptional vegan delights.
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After an errant “All Lives Matter” post went viral in June, Vegancuts launches a comprehensive new spotlight program to help correct past mistakes and support Black-owned vegan businesses.
Gowri Shankar has created “weganool,” a luxurious plant-based cashmere from a flowering shrub called Calotropis.
Veganz plans to make 10,000 wheels of vegan camembert by hand every week at its new vegan cheese factory in Berlin.
The Original Herbivore offers a diverse menu of pizzas, spanakopita, quiche, sandwiches, and its already-popular vegan fried chicken.
Startup Phool is making “fleather” from flower waste while providing employment opportunities for Indian women.
Woman-owned snack brand Spudsy is the 2020 winner of PepsiCo’s North American Greenhouse accelerator program.