Author Archive for: ydafive

This snippet of my Big Apple life, however, while true, feels like it’s been run through an Instagram filter. One year I made so little money as a freelance writer that I received food stamps for a few months even though I wrote about Michelin-starred restaurants, including for a certain national newspaper. I only stepped into the halls of Lincoln

BALTIMORE – Maryland Vegan Restaurant Month returns in March. It’s mission is to bridge the health gap by increasing the awareness of plant-based food options. Miss Shirley’s Cafe is one of the participating restaurants, tweaking traditional dishes and adding a few new ones. “We like to be able to offer them sweet treats and on the healthier side,” said Zuri

When Nicola Kagoro returned to Zimbabwe after a five-year stint as executive chef at one of Cape Town’s premier vegan restaurants, her vision had been to take what she had learned about affordable plant-based food and bring it home to Harare. “Our dinners were six-course vegan meals with an international vegan chef: me,” she says. However, she soon had a bruising

A popular quayside boozer has been named as the third best gastropub in the UK by a new survey. The Broad Chare, which prides itself upon being a ‘proper pub’ selling proper beer and proper food, has been a regular award-winner ever since it opened on the quayside with its menu created by top Newcastle chef and restaurateur Terry Laybourne.

But TV hostGregg Wallace, who started out as a greengrocer, says fresh food is not always best. In fact, you can get the exact same goodness, and sometimes more, in canned and frozen varieties. But which is best? Gregg says: “Tinned and frozen fruit and veg can be healthier and cheaper than fresh. “Don’t mistake frozen food for processed food.

The month-long event challenges chefs at local restaurants to compete for votes with different creative plant-based menu options. With veganism currently on the rise, it’s also a way for vegans to get more food options and for restaurants to have more customers. Customers sample vegan dishes offered by local restaurants and can vote for their favorite items at the restaurant

Anew vegan restaurant opening in Minneapolis, MN in May is featuring THC on its menus. Led by Chef Heather Klein and entrepreneur Michelle Courtright, former owner of Fig+Farro, Juniper will highlight seasonal, locally grown food and euphoric non-alcoholic drinks. An urban garden behind the restaurant will be used to help supply the menu. The THC offerings are a new addition to