Jen’s blog, Root Fare, embodies her resolve to not accept something as truth just because a label or tradition says it’s so. And her playful approach to plant-based cooking makes us want to spend the weekend massaging heads of cabbage for homemade kimchi.
February 24, 2020 | by Maia Welbel
Chef and wellness advocate Sophia Roe exudes youthful enthusiasm, but it’s clear she’s wise beyond her years. Behind vibrant plates of vegetables, an infectious laugh, and seriously gorgeous hair, she has deeply compassionate insight that I imagine stems from the adversity she’s overcome.
January 16, 2020 | by Maia Welbel
Em von Euw is the writer, activist, and all around plant-based champion behind This Rawsome Vegan Life. We talked to Em about allowing their blog to evolve as their values did, their journey with gender and body acceptance, and practical tips for transitioning to a plant-based lifestyle with self-compassion.
December 31, 2019 | by Maia Welbel
Tamar Fasja Unikel and Elena Vázquez Felgueres are two halves of Masa Madre, a bakery inspired by Jewish-Mexican tradition. Based in Chicago, the duo whips up delights like vegan cinnamon churro babka and za’atar challah to order daily.
October 14, 2019 | by Maia Welbel
Christine crafts vibrant vegetable dishes, stunning smoothie bowls, and ratatouilles that make you question why you don’t always slice your eggplant into perfectly thin coins. But her mission goes beyond brightening your scrolling experience. Through social media and her recently released cookbook, The Plantiful Plate, she’s helping us all eat more plants with less plastic.
August 25, 2019 | by Maia Welbel
New York is the third state in the U.S. to ban retailers from offering single-use plastic bags, following California and Hawaii. It is up to individual counties to decide whether to impose a 5-cent fee on paper bags, 40 percent of which goes towards buying reusable bags for low-income consumers.
August 25, 2019 | by Maia Welbel
Blue Daisi officially launched in January 2019, but Moji Igun had been garnering her passion and expertise for years before that. She says she knew she wanted “to help save the planet” since she was a kid, but didn’t know what that looked like as a career path.
June 24, 2019 | by Maia Welbel
As the founder of The International Food Design Society (IFDS) and The Online School of Food Design, Dr. Francesca Zampollo has created a new framework for innovation in the food industry. She speaks with the kind of infectious enthusiasm that disrupts the status quo.
January 19, 2019 | by Maia Welbel
Each Scrap Supper menu is inspired by seasonal, local produce. Specifically seasonal compost-bound bins at the farmer’s market. Yes, sometimes we’ll get the odd eyebrow raise when we ask vendors if we can dig around in their bins but more often than not they’re happy to give out surplus stalks, leaves, and bruised items to someone who’ll love them.
December 31, 2018 | by Hawnuh Lee
We started a zero-waste pop-up dinner series this year y’all! Scrap Supper! If you had asked me a year ago if I ever thought I’d be putting on a 5 course, vegan, gluten-free, low sugar, and absolutely no trash event for 14 people I would have said, Yeah, that sounds like my kind of challenge, I love stress. That is to say I have always been up for the hard work that comes with creating change.
December 26, 2018 | by Hawnuh Lee
Hello friends! After receiving such positive feedback from our last dinner we’re happy to announce our next Scrap Supper pop-up, Winter Edition! It’s happening Tuesday, December 18th 2018 at Tendue in Portland, OR. If you happen to be in town or know a friend who might be interested you can buy tickets starting today right here….
December 4, 2018 | by Hawnuh Lee