all things food
Technology has been a game changer for vegan meats, yielding burgers and crumbles and sausage patties that are more realistic than ever before. But meat may not be the food that vegan and vegan-leaning eaters need most.
From the majority of people who…
Technology has been a game changer for vegan meats, yielding burgers and crumbles and sausage patties that are more realistic than ever before. But meat may not be the food that vegan and vegan-leaning eaters need most.
From the majority of people who learn I'm vegan, I hear something to the effect of: “I could give up meat, but I couldn't live without cheese.” I can relate. It’s what kept me from becoming vegan until I finally did, after years of vegetarianism, about thirteen years ago.
The New Veganism is a Food52 column by our favorite expert-on-all-things-produce: Gena Hamshaw. A writer, cookbook author, vegan recipe developer, and registered dietitian, Gena will be reporting on what’s up-and-coming in the plant-based world, sharin…
The New Veganism is a Food52 column by our favorite expert-on-all-things-produce: Gena Hamshaw. A writer, cookbook author, vegan recipe developer, and registered dietitian, Gena will be reporting on what's up-and-coming in the plant-based world, sharing with us all the new and wonderful ways we can work with vegetables.
Whenever I tell people I'm vegan, the first question I'm always asked is: “What is your stance on vegan meats that taste like, well, meat?”
We’re bringing back beloved Food52 column, The New Veganism, by our favorite expert-on-all-things-produce: Gena Hamshaw. A writer, cookbook author, vegan recipe developer, and registered dietitian, Gena will be reporting from the frontlines of the plan…
We're bringing back beloved Food52 column, The New Veganism, by our favorite expert-on-all-things-produce: Gena Hamshaw. A writer, cookbook author, vegan recipe developer, and registered dietitian, Gena will be reporting from the frontlines of the plant-based world, sharing with us all the new and wonderful ways we can work with vegetables.
It’s 1995, and I’m in eighth grade. Each morning I wake up, put my uniform on, and drag my stocking-clad tights into the kitchen for a toaster bagel. Once the bagel is ready, I trot over to the fridge and pull out a spray bottle of butter alternative (I can’t believe you can’t guess the name). And so, buttering commences: six or seven pumps of fluorescent yellow, salty, oily goodness. It soaks into my bagel and leaves a faint sheen on my plate.