California’s groundbreaking foie gras ban went into effect on Sunday, making it the only municipality in the world to ban the product as well as the production of the deadly dish. (Chicago temporarily banned foie gras in 2006, but the ban was repealed in 2008.) Some of the Golden State’s chefs are campaigning to overturn the California ban, but for now, only one state senator, Lois Wolk, is expressing any interest in their cause, and even she will only commit to amending the law to “create an acceptable humane standard for the production of this agricultural product.”
I recently invested in a new vegan cookbook, The Happy Herbivore, and I could not be happier. Not only do I have hundreds of new recipes to choose from, but [ … ]
Growing up, my family ate at the kitchen table most nights. We kids set and cleared the placemats, dishes, and silverware. Mom served food on platters and in large bowls with utensils that matched our cutlery. We set out homemade cloth napkins tucked into lovely napkin rings. Wonderfully, every meal was relatively balanced.
The United States isn’t the only country in which food is a hot topic. In fact, other areas of the globe are looking at the typical Western diet as a [ … ]
Are you loving the late spring and early summer bounty of local produce lately? Our CSA baskets are brimming with goodies, and sometimes I can’t even figure out how to cook them all before they start to turn! Pickling is one great way to extend the life of your fresh veggies (and sometimes even fruits!) so you can enjoy them later on in the season or even over fall and winter when those fresh warm-weather veggies are out of season.
Birch syrup is a traditional Latvian treat that’s harvested just like maple syrup, but birch syrup only has a fraction of the sugar of maple syrup: one to two percent versus eight percent. Traditionally, you’d use birch sap to make lemonade, ferment it into wine, or add it to water for a refreshing cooler, but you can also cook it down into a syrup.
COCHON 555 is a national event series that takes place in 14 major cities across the country created by Taste Network’s Brady Lowe in 2009 in response to the lack of consumer education [ … ]
Mexican food is super easy to veganize. Load up on the beans, rice, salsa, and guac, and you’ll never miss the animal products. Add a frosty margarita on the side, and you’re ready to celebrate Cinco de Mayo in vegan style.
Once you have managed to discover the delectable flavors of Lao food (the animal-free version of Lao food that is!), it will definitely not disappoint, leaving you wanting to learn Lao secrets so you can make it back home.
Want to make your own vanilla extract? It’s super simple. All it takes is two ingredients and a little bit of patience.
Many dumpster divers utilize urban foraging as a sort of protest against the established corporate food system and as a means to eliminate unnecessary waste. Basically, it is the practice of sifting through trash (mostly commercial, sometimes residential) in search of salvageable food, clothing, and other discarded, but still useful, items. Dumpster diving is an intentional action against a materialistic and wasteful society.
Edible landscaping with herbs is the best thing you can do for your garden and your kitchen. Here are 10 favorite herbs that bring numerous benefits to your garden’s ecosystem, including: attracting pollinators and other beneficial insects, deterring harmful insects, enhancing the flavor and vigor of vegetables, and improving the soil.
You want a romantic evening but you don’t want to deal with reservations. You want to knock your socks off of your valentine with your mad, slick kitchen skills. Well this menu will be your chance to shine and get your romance on.