The history of early African American Slavery included many plant-based foods we still eat today: rice, okra, sweet potatoes, corn, and greens. Discover the importance of these foods in our history.
Why Plants Rule
Plant-Based Chef You Should Know: Lexx
Chef Lexx is a modern chef focused on elevating plant-based cuisine. She is dedicated to a healthy cruelty-free lifestyle. She offers catering, coaching, and meal prep for a vegan lifestyle. She’s finding her voice and inspiring change. She’s a Plant-Based Female Chef you need to know.
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Why Plants Rule
Plant-Based Female Chef You Should Know: Maggie Wescott
Chef Maggie Wescott is the creator behind the plant-based food blog, Alternative Dish. She is dedicated to a healthy vegan lifestyle, catering recipes and coaching for special diets and food allergies. She’s finding her voice and inspiring change. She’s a Plant-Based Female Chef you need to know.
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Why Plants Rule
My Responsibilities as a Chef Part Three: Pushing the Limits
As a student in culinary school, I first learned how to develop delicious flavor. I learned to let nothing go to waste, to honor history and location. I then learned about the environmental impact of our food choices and how to balance nutrition and budget. Now it’s time to take what I’ve learned as a
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Why Plants Rule
My Responsibilities as a Chef Part Two: Respecting Nutrition, Environment, Budget
In my first post about My Responsibilities as a Chef Part One, I talked about the history of the culinary arts. My training in culinary school gave me the foundation to respect the history of this art. I learned to make everything delicious. I learned to waste nothing and to respect season and location. This
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Why Plants Rule
My Responsibilities as a Chef Part One: Honoring Culinary Tradition
The Chef’s Code “Chef” literally means “Chief”. The title carries a weight with it much more than a humble cook. With chefs, there is a lineage of respect. Generation after generation, technique and tradition have been passed along. Whether the lessons came from a four-star Michelin chef or a self-taught Indian Daadee, along with those
