Issue 27: Identity



  • un-instagram worthy: exploring why our identities are tied up in having the coolest lunch box in the cafeteria
  • meeting my first vegan
  • why I call myself vegan, and our 5 essential recipes for anyone thinking of going vegan
  • sober & vegan: richard's story of getting sober
  • eating well, living better: getting back to our bodies
  • MSG & whole foods: race & identity in veganism
  • the born again vegan
  • from egg to aquafaba: a bakery transformation
  • thin, "healthy" vegan: fat-shaming in vegan culture
  • dining out with food allergies
  • plateful compassion
  • the foods that made me: desserts from our childhoods
  • happy people, happy meals: a Persian dinner with mahdis
  • veganism as resistance (or not)

Our fave savory recipe: our go-to smoky marinade for tofu, tempeh, and mushrooms

Our fave sweet recipe: kyle's smore's cake with a graham cracker base

Notable feature: un-instagram worthy: exploring why our identities are tied up in having the coolest lunch box in the cafeteria


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