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Issue 17

Issue 17

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$6.00 USD
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What's in this issue

  • japanese-inspired bamboo & shiitake pizza
  • the heart's cut: a profile of buffalo distilling co.
  • is there anything i can eat? five tips for vegan dining
  • crafting chocolate in india
  • icelandic coffee
  • swedish coffee bread
  • an interview with anja keister, vegan burlesque performer
  • by hand: privilege, intersectionality & veganism, a discussion with laura wright (The First Mess), shane stanbridge & marie chia (S&M Chefs), and bryant terry (Afro Vegan)
  • the anatomy of a compassionate closet
  • juggling milk, coffee, and veganism as a barista
  • city guide: seattle
  • we <3 donuts
  • finding food & traveling veg in china
  • books we're loving this season
  • learning to love beets
  • turning school menus plant-based in the south
  • hood river valley fruit loop: an agricultural treasure
  • our quest for the perfect vegan donut
  • thankful in washington, DC: an alternative thanksgiving feast
Our fave savory recipe: the beet green, snap pea and tofu stir-fry
Our fave sweet recipe: gluten-free pecan pie bars
Notable feature: the Icelandic Coffee tour - it made us want to splurge on a plane ticket to Reykjavik!

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