Category Archives: Foodstuffs

Chloe Coscarelli’s Journey From Cupcakes to Vegan Comfort Food

In the past few years, the mellifluous moniker of chef Chloe Coscarelli has become synonymous with crowd-pleasing vegan eats. After winning Food Network’s Cupcake Wars in 2010, the pretty chef with an infectious smile went on to write three popular cookbooks before opening her groundbreaking NYC eatery, By Chloe, in 2015.

The cheerful spot sells vegan burgers, shakes, air-baked fries, mac ‘n’ cheese, cupcakes, and other nutritious twists on familiar foods. Coscarelli’s menu items even won over self-proclaimed vegan skeptic, Iron Chef Michael Symon.

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Miyoko’s Kitchen and the Rise of Vegan Cheese

In the space of just two years, Miyoko Schinner’s nut-based, cultured cheesemaking company, Miyoko’s Kitchen, has exploded in popularity, evolving from a small, online-only operation to a successful business with 40 employees and an international reputation. With a lease signed for a massive new space, expansion into food service, and increased focus on placement in mainstream retailers, Miyoko’s Kitchen is rapidly moving up — and changing the definition of cheese in the process.

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The future is vegan, according to star trek

By the time humanity reaches Stardate 41249.3 (April 1, 2364 for non-Trekkies), animals will no longer be used for food. At least, that’s the story told by Star Trek, The Next Generation — and other incarnations of the famous show.

On the aforementioned date, Commander William T. Riker (the charming, mustachioed first officer to iconic Captain Jean Luc Picard) will have the following conversation with a group of rat-faced (literally) guests called the Anticans.

Riker: We no longer enslave animals for food purposes.
Badar N’D’D: But we have seen humans eat meat.
Riker: You’ve seen something as fresh and tasty as meat, but inorganically materialized, out of patterns used by our transporters.

The “meat” is made through what’s called a “replicator.” Members of the Star Trek universe need only ask the machine for any food item they want, and the dishes appear out of thin air.

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7 Peeno Noirs to Open for the Premiere of Unbreakable Kimmy Schmidt

With spring comes sunny weather, fresh starts, and Unbreakable Kimmy Schmidt. The Netflix original — Tina Fey’s most recent work of genius — returns on April 15th. Soon, we’ll all be binge-watching the antics of unflappable optimist Kimmy Schmidt, lovable dreamer Titus Andromedon, and clueless socialite Jacqueline Voorhes.

As far as musical interludes go, the show has created more than its fair share of ear worms (females ARE strong as hell) but the one that’s had the most sticking power since last season’s finale is the song “Peeno Noir.” Arguably, Titus’s original tune is the best thing that’s happened to Pinot noir since Sideways. And who can forget his classy music video? What production value! Even the Orange Is the New Black cast was inspired to create their own version, an ode to prison hooch.

Click to read the full story from Paste magazine. 

Local volunteers lead the fight against food insecurity

Often invisible to those not directly affected, food insecurity nonetheless touches nearly 1 in 7 people in the U.S. In Western North Carolina alone, about 108,000 residents lack consistent access to three meals a day, according to the 2014 “Map the Meal Gap” report.

Thanks to dozens of nonprofit organizations, however, WNC residents needing nutritional support have places to turn — and thousands of dedicated volunteers play a crucial role in helping these groups carry out their various missions.

At the forefront of the local hunger relief movement stands MANNA FoodBank. The large-scale, collaborative network comprises 248 philanthropic groups in 16 counties across the region. In 2014, the nonprofit distributed 15 million pounds of food, enough for 34,000 meals per day.

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Bunnie Cakes Offers Vegan Pan de Jamon for Christmas

Come Christmas, Venezuelans the world over will be indulging in the undeniably delicious tradition known as pan de jamón. The ham and olive bread is a sweet and savory holiday staple.

But why should vegans or folks with food allergies be deprived of this meaty treat?

Thanks to Bunnie Cakes, the bread has been veganized (and your guests won’t know the difference).

Click to read the full story from the Miami New Times.


For the most part, Miami is a wasteful place. What goes into the garbage bins of South Beach restaurants in one night could probably feed the city’s entire homeless population for a week. This problem hasn’t gone unnoticed, however, and Rescuing Leftover Cuisine is setting up shop in the Magic City to help reduce, reuse and recycle.

The New York-based organization is launching its Miami arm with volunteer Matilde Suescun at the helm. With the direction of the company’s CEO, Robert Lee, Suescun and other volunteers will help coordinate the donation of food from restaurants and stores with dropoffs at local homeless shelters.

“The concept is really beautiful. It helps everyone,” says Suescun. “On one hand we have all this wasted food that’s a problem—you need to transport it, it occupies a lot of space and it doesn’t serve anyone, it’s bad for the environment. And on other hand you have a lot of people that are hungry. It’s a very basic concept — it’s just uniting those two ends.”

Click to read the full story from the Miami New Times.

Johnson & Wales University Leading the Way with Plant-Based Cuisine

While academia may be known for its progressive attitude, colleges and universities aren’t particularly quick to jump on the plant-based bandwagon — despite the fact that increasing numbers of students are transitioning to a veg diet.

But at Johnson & Wales University’s North Miami campus, veganism is thriving. This is thanks to teaching assistant Kelsey Carter, director of culinary operations Chris Wagner, and other dedicated campus educators and students. The school’s interim campus president, Larry Rice, also happens to be vegan.

Two years ago, Carter became a vegetarian. She has been transitioning to veganism for the past couple of years. Wagner has a similar tale. And the two aren’t alone. Plant-based eating is growing increasingly popular, and JWU is looking to get ahead of the game.

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Paradise Farms Hosting All-Vegan Dinner This Sunday

As Homestead’s oasis of rainbow-hued produce and pastoral charm, Paradise Farms more than lives up to its moniker. For more than a decade, the certified-organic outpost has been growing and selling a bounty of fruits and vegetables, from microgreens to oyster mushrooms.

So who better to host a plant-based edition of Dinner in Paradise? This Sunday, March 1, notable local chefs will whip up vegan eats at the Homestead oasis.

Click to read the rest from the Miami New Times.

Five Best New Vegan Products of 2014

January is imminent, which means your Facebook feed is full of summations about the year behind us — lists upon lists upon lists judging 2014 by various criteria. The best of this, the worst of that, the most whacked out Floridian nonsense.

We love lists, so we’re adding to your influx with yet another — the five best new vegan products of 2014. In a year full of awesome plant-based products hitting the market, it was tough to choose, but choose we did.

Click to read on.