The Vegetarian Gazette

Cabbages seen on the Vegetarian Gazette

Plant-Based Food For Carbon-Based Units

People

Top tennis player Novak Djokovic has a mostly vegan diet and, in fact, recently opened a vegan restaurant Eqvita in Monte Carlo.  He told Forbes contibutor Emily Siegel that when  “playing for 3, 4, 5 hours straight, you need the right fuel… and for me, the right fuel is plant-based.. for more of the interview, click here.

Chris Carter tells UK's money week.com about the hippie who makes money from "vegan craze." That's the headline. The story is about a principled man, Bob Goldberg, who built a business from ethical foods. Click here

Fordham Professor Charles C. Camosy  notes in the Wahington Post that the Reverend Franklin Graham has gone vegan, and provides some theological basis for Graham's choice.  Click here

Teen Vogue reports that actress Chloe Grace Moretz. Has chosen to be vegetarian. It must be official because it was announced on Twitter. Click here

 Why did a New York Times critic travel to South Korea to taste the vegan food cooked by a Buddhist nun? Why do great chefs around the world admire her? Guardian writer Jonathan Thompson explains it all in his article "Zen and the art of Korean Vegan Cooking."  Read on.

Joe Loria of Mercy for Animals shares the story of New York City restaurateur Ravi DeRossi. After switching to all vegan menus,  DeRossi has seen a doubling of food sales. Learn more.

Olympian weightlifter Kendrick Farris of Louisiana is garnering attention for his record-breaking performances — and his vegan diet. Tiare Dunlap writes about him in People. Click here

Lucky Jukebox Brigade

Now we can reveal life’s basic ingredients — food, music and cats! And in the food category, vegan mac and cheese must not be ignored.

We decided this after meeting Chris Weatherly and Deanna DeLuke, card-carrying vegans and Weatherly and Deanna DeLuke, card-carrying vegans and members of indie rock band Lucky Jukebox Brigade. [more]

 

Lionel Vatinet: Champion of Artisanal Bread

Enter Eataly NYC, the massive Batali & Bastianich food hall located in Manhattan’s Flatiron District, and you walk into an explosion of sound, color and fragrance. Foodstuffs—both Italian and local — are on shameless, flirtatious display. Throngs of gape-mouthed people go ooo, ahh, woww.

Off to the side is a sound-resistant, quiet space with large kitchen, tables and chairs —La Scuola di Eataly. That’s where Vegetarian Gazette met chef Lionel Vatinet, a master baker of bread who was in La Scuola to teach a hands-on bread baking class. We wanted to know a bit more about bread and who better to learn from? [more]

 

Q&A With Gene Baur

Farm Sanctuary Founder shares what he''s learned, what he sees, and what you can do

 

Here is an interview with Gene Baur, premier animal rights activist who authored a recently released book, —Living the Farm Sanctuary Life: The Ultimate  Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day. It's a subject that Baur, co‑founder and president of Farm Sanctuary, knows something about. For an excerpt from the book, click here. Booklist included his previous book—̶Farm Sanctuary: Changing Hearts and Minds about Animals and Food  —  on its top 10 science/technology books of the year. [more]