Aqua Cultured Foods Alt-Seafood is Truly 100% Vegan
By Jeanne Yacoubou, MS Chicago-based food tech startup Aqua Cultured Foods is innovating in the alt-seafood space with its truly…
VRG Intern Interviews Owner of Breads On Oak Vegan Restaurant in New Orleans
By Julia Comino, VRG Intern When most people think of southern food, veganism would most likely not describe the images…
Turning Happy Accidents into Delicious Dishes: A VRG Intern’s Experience Leading a Christopher Place Cooking Class
By Julia Comino, VRG Intern Over this past summer, I joined Marcy Schveibinz, a Vegetarian Resource Group volunteer and certified…
On the Go Breakfast Ideas
By Reed Mangels, PhD, RD A Vegetarian Resource Group member contacted us and asked for breakfast ideas. Here’s her story.…
A Kansan Cobbler’s Daughter Works with Doshi
By Cat Webling The conflicting story of a leatherworker’s daughter joining forces with an innovative vegan brand. It’s funny to…
Reed Mangels, PhD, RD: Vegan Nutrition Pioneer
The 40th Anniversary Issue of Vegan Journal includes a Vegan Action column featuring Reed Mangels, PhD, RD. Reed is a…
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Vegan Cooking Tips: Quick and Easy Ideas for Cooking with Okra
Each issue of Vegan Journal features the Vegan Cooking Tips column by Chef Nancy Berkoff, EdD, RD. In the recent…
Review of Zen Garden on Long Island in NY
By Riddhi Jain Zen Garden is a vegetarian restaurant that specializes in Asian cuisine and offers a variety of unique…
Veggie Bits: A Review of Plant Boss Pea Crumbles
Plant Boss Pea Crumbles are reviewed in the latest issue of Vegan Journal. They are available in All-Purpose (plain), Breakfast…