The Sentinel’s Lisa Wardle offers ways to use vegan cashew cream when supplementing dairy.
Lindsay Nixon offers giveaway copies of My Beef with Meat by her good friend, Rip Esselstyn, and shares his tasty Kale Ceviche salad recipe.
Black Bean Tostados with Crema, Maple Sweet Potato, and Mexican Mac & Cheese are some of the tasty dishes Nixon presents to help celebrate the day of fiestas.
Policy Mic’s Amy Anderson defends the star’s choice to abide by a vegan lifestyle throughout her pregnancy.
In an interview with Men’s Fitness magazine, Bittman explains why the average American eats two or three times as much protein as he or she needs, and how to consume the adequate amount with a meat-free diet.
A North Carolina chef dishes on his new veggie menu and offers tips for transitioning to a plant-based diet
“Familiarity helps out a lot when it comes to accepting something,” Chef Mark Lawson says. “Don’t over-think the process too much.”
Warwick Fire Department Lt. John Halloran sets out to better the health of his squadron through a vegan diet
“Watching Forks Over Knives and reading The China Study should be a requirement for firefighters,” Halloran said. “I’m getting the word out that you can change your health by changing what you eat.”
“As vegetarians go, I’m a late convert and a regular failure. Strong on principle, weaker in practice; but that, I humbly submit, is better than ducking the issue altogether.”
No longer a diet stereotyped by Birkenstocks, lentil loaf, and an agenda, Salisbury Post’s Michael Kayal examines America’s evolving relationship with the vegan and vegetarian lifestyle.