November 28, 2015 |
Two decades ago, Thanksgiving Day for Barata El meant dinner rolls and potato chips. On a good year, he found pretzels. His best years, he said, were when the pretzels had mustard. It wasn't for lack of food for El, now a retired New Jersey corrections officer. He knew he was luckier than many: He had a big family to spend the holiday with, and a table full of food. But as the only vegan at a meal centered around turkey, Thanksgiving Day for El was a burden, rather than a celebration.
November 25, 2015 |
More than four dozen people are expected to dine Thursday at the Ethical Society of Philadelphia, but it won't just be those eating who are thankful, said Barbara Pearl, one of the event's coordinators. This year, turkeys can be thankful, too. That's because the Thanksgiving dinner will be missing the traditional centerpiece - as well as any other foods that contains animal products. With the support of the local vegan community and the Ethical Society, 1906 Rittenhouse Square, Pearl is cohosting a vegan Thanksgiving potluck.
November 6, 2015 |
Jon Stewart's been much in the news of late, what with his new HBO production deal and the announcement that Farm Sanctuary's fourth animal-rescue enterprise will be at his and wife Tracey Stewart's 12-acre farm in Middletown, N.J. That HBO deal is all Jon's, of course, but even casual observers know that Philly-born Tracey, a former veterinary technician, is in the driver's seat on the couple's animal-rights efforts. And there's more proof in her new book, Do Unto Animals: A Friendly Guide to How Animals Live, and How We Can Make Their Lives Better (Artisan)
October 30, 2015
When I saw chef Tal Ronnen's butternut squash farinata in his gorgeous new book, Crossroads , I followed his lead and cooked small cubes of the squash first, then poured the batter over them before baking. The result reminded me a little of a Spanish potato-egg tortilla. Butternut Squash Farinata 8 servings 11/2 to 2 cups chickpea flour 2 cups water, preferably filtered, at room temperature 5 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 3/4 teaspoon kosher salt, plus more as needed 1/4 teaspoon ground black pepper, more as needed 1 tablespoon vegan butter (or sub unsalted butter)
October 2, 2015 |
THE POPE IS GONE and the Philadelphia mayor's race is heating back up as candidates go head-to-head in weekly televised debates. Vegans, vegetarians, foodies and those interested in animal issues may be watching with their own questions: Will the new administration be vegan-friendly? Will new plant-based venues be encouraged? Will there be any change in the handling of animal cruelty and animal use? To get some answers on these and other issues, I invited all five registered candidates to answer 8 questions for this column.
September 4, 2015 |
OPINIONS are swirling about the pope's upcoming Philly visit for the World Meeting of Families - what will happen, what may happen, what should happen. I have just one point: The pope should eat vegan while in Philadelphia. Here's why. 1. We want the pope to stay healthy. Pope Francis has made huge strides in bringing the papacy into the 21st century. But he's 78 and has spoken ominously about being called home early, and that's not what anyone wants. We're hoping for a John Paul II tenure (27 years, until he's 100)
August 28, 2015 |
Vegan Latin flavors Nicole Marquis (HipCityVeg, Charlie was a sinner.) has added the similarly vegan Bar Bombón , a Latin themes near her HipCityVeg flagship at 133 S. 18th St. (267-606-6612), the corner store across the alley from a.kitchen. Marquis and crew have not only created an Old San Juan-style, 10-seat barroom and 30-seat dining room out of the snug storefront but also sidewalk seating on the Moravian Street side. Menu includes Puerto Rican empanadas (from her mother's side)
July 3, 2015 |
The vegan food and juice revolution that's been a rising "fast-casual" wave in Philadelphia is starting to make some ripples at the Shore. Greens & Grains in Ventnor cooks hearty and flavorful plant-based meals-to-go at its month-old little storefront, from tomatoey coconut-curried lentils over rice to cool soba salad and surprisingly good faux meatballs made from eggplant and tofu. Juices and salads, though, are G&G's sweet spot. The vivid purple Coco Glow smoothie (bananas, berries, coconut)
July 3, 2015 |
HOMESTYLE-vegan chef/entrepreneur Rachel Klein, of Miss Rachel's Pantry , just opened her new location on Chadwick Street, a couple of blocks from the Passyunk Avenue spot she'd occupied for the past three years. "I'm very excited to be embedded in the community," she said. And while she meant her home neighborhood, Klein is also part of a growing Philly vegan community that we'll look at today via three of the women involved. First, if you missed a chance to experience Klein's scrumptious down-home cooking at the old place, or via her meal-prep and catering programs, now's the time to treat yourself.
June 5, 2015 |
THE ITALIAN Market just marked a century in business, and it didn't get there by catering to dietary fads. The vendors' hallmark in this area around 9th Street between Washington Avenue and Christian Street is patient, high-quality craftsmanship, developed over time. Originally established by old-world cheesemakers, butchers and sausage-grinders, and reveling in its traditional trappings, this is not where you'd look for trailblazing vegan foods. Sure, there are scattered options: Sabrina's Cafe (910 Christian St.)