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March '09 The VegNewsletter arrives in your e-mailbox just once a month and clues you in on vegetarian news, dining, recipes, products, activist alerts, reviews, culture, giveaways, and all the other good things in life. In This Issue The Future of Vegetarianism Our Blogs
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Spring is just on the verge of, well, springing, and frankly we couldn't be happier about it. After the less-than-sunny months of winter, we're good and ready for some vitamin D—and not the variety we get from enhanced non-dairy milks, either. If there's any theme that goes hand-in-hand with spring, it's love. Bright, beautiful flowers will soon be blossoming all over, the skies will clear, and we wouldn't be surprised to hear little birds singing their cheery hearts out. Whether or not you're currently in love, there's something in the air that's inescapably invigorating this time of year. Conveniently, here at the VNHQ we're at work on the May+June issue, which includes our eternally popular Vegan Weddings Feature. Since we're basically inundated with enamored couples' stories over here, we've got to wondering: how did all this awesome veg love happen? Naturally, when we have questions, we know you have answers, so let's hear them! |
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We Want Our VTV! Well, OK, maybe not all the way across America, but Josh Hooten—founder of Herbivore Clothing Company and one of VegNews' 25 Most Fascinating Vegetarians—is biking one fifth of the distance in an effort to raise funds for Farm Sanctuary. With a goal of netting $10,000 on his way from Portland, Ore., to Orland, Calif., (where Farm Sanctuary's West Coast sanctuary lives), Hooten's combining a number of our favorite things: veganism, biking, and supporting sanctuaries. Huzzah for Hooten! |
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Announcing the VegNews Speaker Series The publishers of VegNews Magazine invite you to an intimate literary soirée in honor of renowned author Jeffrey Moussaieff Masson, whose just-published book, The Face on Your Plate: The Truth About Food, is quickly garnering critical praise. Your VIP ticket offers you access to pre-lecture cocktails and-hors d’oeuvres in the cozy ambience of Millennium Restaurant’s wine room, as well as a hardbound copy of Masson’s thought-provoking new tome. Following a compelling program hosted by VN Publisher Joseph Connelly, guests will mingle over a sumptuous dessert bar, and chat with the author as he signs copies of his latest work. This is a not-to-miss event for cultural connoisseurs, bibliophiles, and the San Francisco Bay Area vegetarian community. And to sweeten the deal, tickets are available exclusively to VegNewsletter subscribers until Monday, March 9. Get yours before they're gone! |
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Embrace Compassion Meat Out! Green Festival
Looking for more must-attend veg events? Don't forget to check out VegNews.com for all your social-calendar updates! |
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Sumptuous Spinach-Thyme Soup Serves 4 What You Need: What You Do: |
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Kettle Baked Potato Chips Maybe you never quite outgrew the habit of sticking potato chips in your sandwiches for an extra crunch. Maybe you have the best-ever recipe for vegan clam dip, but need something salty with which to scoop it. Or, maybe you just like eating chips, straight from the bag, like the best of bachelors. Whatever the cause of your undying love of potato chips, rejoice in Kettle's new baked varieties. Get in touch with your inner pirate with the Sea Salt & Vinegar flavor, or pack a little punch in your lunch with the Salt & Freshly Ground Black Pepper variety. While we don't technically advise eating the whole bag, you don't have to feel quite as bad as you normally might if that somehow comes to pass, thanks to the fact that these crispies have 65 percent less fat than regular chips. Of course, we'd never recommend a food that was in any way cardboard-like, and we swear you'll never notice that the majority of the fat is absent from your snackings. |
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Satisfy your between-issues cravings with this complimentary supplement, featuring exclusive product reviews, musician, artist and event spotlights, slammin’ recipes, giveaways, plus the lowdown on how vegetarianism is bettering the world—one delicious bite at a time. Share the VegNewsletter with your friends. Or, if it was forwarded to you, sign up yourself at vegnews.com to join the thousands of readers who are tuning in to America’s hottest vegetarian publication. |
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