The Talk by Heather Shayne Blakeslee I don’t have children myself, nor do I plan to. But kids abound in my life, including the three amazing children that my sister and her husband have ushered into the world. I think about them a lot, and as they get older I wonder when they will start
MoreIllustration by Natalie T. McGarvey Back to the Land by Jerry Silberman Question: Is vegetarianism the right thing to do? The Right Question: Is vegetarianism breaking the chain of life? Voluntary vegetarianism is a relatively recent phenomenon in human society. One of its principal rationales is moral, and insists that killing animals for food is
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Illustration by Chris Bernhardt Consciousness Raising by Devamrita Swami Whether it is a new vegetarian restaurant around the corner, a doctor who recommended a vegetarian diet or environmentalists contemplating the growing impact of the livestock industry on the planet, you may have caught yourself wondering—what is vegetarianism all about? What is the full impact of
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Illustration by James Heimer To Eat or Not to Eat Meat? interview by Heather Shayne Blakeslee Philosopher Andrew F. Smith wasn’t prepared for PETA and an army of committed fellow vegetarians to go on the attack when he released his last book, “A Critique of the Moral Defense of Vegetarianism.” But they did—and he’s still
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Create the ultimate, at-home veggie burger by Brian Ricci The veggie burger can get a bad rap—it can be bland, muddled or (worst of all!) a facsimile of its meaty counterpart. To avoid these pitfalls, let me suggest going for robust flavors and good texture. This you can easily achieve by blending beans, nuts and
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Serve up some sides by Brian Ricci It’s fun to blend hot and cold with summer food—the ephemeral nature of this dish asks that you keep hot and cold items apart until just before serving. Timing and patience are required. This dish translates well into a warm pasta dish—orecchiette would be my recommendation. Serves 4
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by Brian Ricci Crunchy purple cabbage and green cucumbers make for a bright and colorful slaw base. Made and served the same day, the textures will be firm and the flavors vibrant. As it sits refrigerated, the purple and green colors begin to bleed slightly—and the flavors mellow. This doesn’t make it worse, only different.
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by Brian Ricci Mushrooms are like sponges—they absorb moisture very well. When grilled, they release their moisture, leaving behind their inherent earthy flavors, enhanced by the heat of the grill. Also left are the flavors we impart in our marinades. They tend to become stronger and more concentrated as the water content of the mushroom
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Don’t forget dessert! by Brian Ricci In all the heat of grilling and last minute adjustments and mixing, it’s nice to have a finished, refreshing dessert in your “back pocket.” This should be prepared 1 to 2 days in advance so you can take it off the prep list and move on. Just remember not
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Photo by Chaucee Stillman Pledged to the Plant Life by Karen Chernick When LJ Steinig won her Grand Champion title at Philly MAC-Down 2016, the city’s first vegan mac and cheese cooking contest, she had the whole group of Philly Vegan Lady Gangsters rooting for her. The gang is a closed Facebook group of more
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