articlesactivism / body & self care / community / consumption & sustainability / cooking & eating / gardening / relationships / travel

 chickpea mag archives - activism

promoting veganism  (issue 2)

food fight: the case against monsanto  (issue 3)

vegan revolution at the vegetarian butcher  (issue 4)

portraits of rescued farm animals  (issue 5)

dating an omnivore as a vegan (issue 9)

getting your foot in the door: the social psychology of donating, cutting back, and going vegan  (issue 11)

a restaurant guide by the vegan chefs of NYC  (issue 13)

veganize your 9-5  (issue 13)

welcome to the boy’s club: a personal account of a woman in the restaurant industry  (issue 13)

bad vegan  (issue 15)

plan your perfect vegan wedding  (issue 15)

raising a vegan/omni family  (issue 15)

feminist food writers: an exploration with five women we admire (issue 16)

from dairy to sanctuary: the story of maple farm sanctuary (issue 16)

by hand: elitism & veganism (issue 17)

juggling milk, coffee & veganism: working as a barista (issue 17)

ruffling vegan feathers: anja keister, vegan burlesque performer (issue 17)

turning school menus plant-based in the south (issue 17)

the right to food  (issue 18)

reducing plastic, piece by piece  (issue 19: scaling back)

veganism & minimalism  (issue 19: scaling back)

the everlasting effect of camp kindness  (issue 20: heading out)

navigating the omni world as a vegan  (issue 22: connecting)

farm-to-table advocacy (issue 23: whole)

 

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chickpea magazine archives - body and self care

the tumultuous relationship of a starved body  (issue 1)

dealing with food allergies  (issue 2)

vegan bodybuilding  (issue 3)

summer skin survival  (issue 8)

making peace w food  (issue 11)

DIY sugar scrubs  (issue 11)

DIY deodorant  (issue 12)

summery makeup guide  (issue 12)

a morning date with you: pilates & breakfast  (issue 13)

vookbook: a vegan nook lookbook  (issue 13)

kitchen beautician: 3 DIY body care recipes  (issue 14)

ruffling vegan feathers: anja keister, vegan burlesque performer (issue 17)

a mother’s lament: the elimination diet  (issue 19: scaling back)

a return to self: the power of alone time  (issue 19: scaling back)

create space  (issue 19: scaling back)

curating a conscious beauty bag  (issue 19: scaling back)

learning to disconnect  (issue 19: scaling back)

resetting watches, resetting minds  (issue 19: scaling back)

table for one: the art of eating alone  (issue 19: scaling back)

why it’s okay to not have a vegetable garden (issue 19: scaling back)

an introvert steps out  (issue 20: heading out)

decompression at home  (issue 21: coming home)

homebody  (issue 21: coming home)

cafe at home  (issue 21: coming home)

healing my body  (issue 22: connecting

easy meals to answer the question: where do you get your protein?  (issue 22: connecting)

mindful nourishment through yoga (issue 23: whole)

secret vegan (issue 23: whole)

baking a life (issue 23: whole)

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chickpea magazine archives - community
the blackened cook brunch party  (issue 3)

creating vegan communities  (issue 5)

how to host an awesome vegan cocktail party  (issue 6)

gluten-free entertaining  (issue 10)

calçots, the onions of spring  (issue 11)

suma veggie café  (issue 11)

the first dinner party  (issue 12)

a love letter to instagram  (issue 13)

a restaurant guide by the vegan chefs of NYC  (issue 13)

from dirt to ashes: tradition in warsaw, poland  (issue 13)

food memories from our favorites  (issue 14)

planning the perfect vegan soiree (issue 14)

bad vegan (issue 15)

feminist food writers: an exploration with five women we admire (issue 16)

from dairy to sanctuary: the story of maple farm sanctuary (issue 16)

mantras of the traveling vegan (issue 16)

sauerkraut, but not as we knew it (issue 16)

by hand: elitism & veganism (issue 17)

juggling milk, coffee & veganism: working as a barista (issue 17)

ruffling vegan feathers: anja keister, vegan burlesque performer (issue 17)

an alternative thanksgiving in washington, DC (issue 17)

turning school menus plant-based in the south (issue 17)

celebrating the solstice (issue 18)

cookbook club  (issue 18)

the right to food  (issue 18)

community composting  (issue 19: scaling back)

reducing plastic, piece by piece  (issue 19: scaling back)

guerrilla gardening  (issue 20: heading out)

hosting made easy  (issue 21: coming home)

any reason for a party  (issue 22: connecting)

 dish to pass (issue 22: connecting)

 navigating the omni world as a vegan  (issue 22: connecting)

the grain guardian (issue 23: whole)

sauces of the banned world (issue 24: international)

around the syrian table (issue 24: international)

 

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chickpea magazine archives - consumption & sustainability

 

is vintage vegan?  (issue 1)

unpackage: eating vegan without vegan products  (issue 1)

DIY house cleaners  (issue 7)

love thy farmer  (issue 8)

fair trade vanilla bean  (issue 9)

eating wild: foraging in park slope  (issue 13)

hunting for mushrooms  (issue 13)

for the love of CSA (issue 16)

crafting chocolate in india (issue 17)

the anatomy of a compassionate closet (issue 17)

why bother to cook at home  (issue 18)

3 ways to live a simpler more sustainable life (issue 19: scaling back)

 closet cleanse: creating an ethical wardrobe  (issue 19: scaling back)

composting & community  (issue 19: scaling back)

considered consumption  (issue 19: scaling back)

curating a conscious beauty bag  (issue 19: scaling back)

reducing plastic, piece by piece  (issue 19: scaling back)

a vegetable-first life  (issue 20: heading out)

an interview with the dogwood dyer  (issue 20: heading out)

guerrilla gardening  (issue 20: heading out)

imperfect produce  (issue 20: heading out)

how to make the most of your farmer's market  (issue 20: heading out)

farm-to-table advocacy (issue 23: whole)

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chickpea magazine archives - cooking & eating

baking bread for experts in burning food  (issue 3)

more than just rabbit food: how to get greens in a raw diet without resorting to salads  (issue 5)

ginger as self-defense  (issue 5)

journal: a week of vegan food  (issue 9)

tofu, a love letter  (issue 9)

on winter and blood oranges  (issue 10)

the joy of baking  (issue 14)

time-saving tips in the kitchen  (issue 15)

for the love of CSA (issue 16)

sauerkraut, but not as we knew it (issue 16)

stocking summer produce (issue 16)

5 tips for vegan dining out (issue 17)

cookbook club  (issue 18)

why bother to cook at home  (issue 18)

wine pairing 101  (issue 18)

a mother’s lament: the elimination diet  (issue 19: scaling back)

how to become a kitchen essentialist  (issue 19: scaling back)

our favorite super easy quick meals & snacks  (issue 19: scaling back)

how to make the most of your farmer's market (issue 20: heading out)

how to prepare a picnic  (issue 20: heading out)

#chkvegankitchen  (issue 21: coming home)

getting back with your leftovers (issue 22: connecting)

intuitive cooking (issue 22: connecting)

easy meals to answer the question: where do you get your protein?  (issue 22: connecting)

blind date with a grain (issue 23: whole) 

secret vegan (issue 23: whole)

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chickpea magazine archives - gardening

 *photo by shelly westerhausen

the homegrown food challenge  (issue 2)

growing sprouts & microgreens  (issue 3)

spring into a garden feast  (issue 3)

urban farming in brooklyn  (issue 4)

we grew this: harvesting in denmark  (issue 9)

breaking frozen ground: how to prep for a vegetable garden  (issue 11)

eating wild: foraging in park slope  (issue 13)

why it’s okay not to have a vegetable garden  (issue 19: scaling back)

a vegetable-first life (issue 20: heading out)

an interview with the dogwood dyer (issue 20: heading out)

grow one thing: greens  (issue 20: heading out)

guerrilla gardening (issue 20: heading out)

grow your own kitchen (issue 23: whole)

my little balcony garden (issue 23: whole)

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chickpea magazine archives - relationships

me, you, and nutritional yeast (issue 1))

dating an omnivore as a vegan (issue 9)

food memories from our favorites  (issue 14)

italian holiday  (issue 14)

bad vegan (issue 15)

plan your perfect vegan wedding  (issue 15)

raising a vegan/omni family  (issue 15)

feminist food writers: an exploration with five women we admire (issue 16)

from dairy to sanctuary: the story of maple farm sanctuary (issue 16)

the only vegan at christmas dinner  (issue 18)

an introvert steps out (issue 20: heading out)

how to travel with an omnivore (issue 20: heading out)

the everlasting effects of camp kindness(issue 20: heading out)

tv to trails: how to effortlessly reconnect you (and your family) with nature (issue 20: heading out)

hosting made easy (issue 21: coming home)

inspiring your kids as a vegan  (issue 22: connecting)

love is an action (issue 22: connecting)

navigating the omni world as a vegan (issue 22: connecting)

pump up the jam! (issue 23: whole)

secret vegan (issue 23: whole)

a dish, a world apart (issue 24: international)

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chickpea magazine archives - travel

*photo by haley dunleavy

my own vegan adventure (issue 1)

sunday roast club in london  (issue 2)

a summer together: camping menu ideas  (issue 4)

foodie fun in the sun: how to make the most of your summer  (issue 4)

urban farming in brooklyn  (issue 4)

off the eaten path: a beachside picnic  (issue 5)

vegan in the dairy state  (issue 7)

re-awake, garden state: a tour through new jersey  (issue 7)

a trip to the berry patch  (issue 8)

a-ma: thai food for thai people  (issue 9)

we grew this: harvesting in denmark  (issue 9)

calçots, the onions of spring  (issue 11)

suma veggie café  (issue 11)

a restaurant guide by the vegan chefs of NYC  (issue 13)

campfire cucina: prepare the ultimate toolkit for discovering local food on the road  (issue 13)

eating wild: foraging in park slope  (issue 13)

mushrooms in southeast asia  (issue 13)

from dirt to ashes: tradition in warsaw, poland  (issue 13)

the rock we eat: harvesting sea salt in south korea  (issue 13)

vookbook: a vegan nook lookbook (issue 13)

where asparagus grows underground  (issue 15)

mantras of the traveling vegan (issue 16)

sauerkraut, but not as we knew it (issue 16)

snacking on sugar in myanmar (issue 16)

crafting chocolate in india (issue 17)

hood river valley fruit loop: an agricultural treasure (issue 17)

icelandic coffee (issue 17)

in china: finding food, traveling veg (issue 17)

5 tips for vegan dining out (issue 17)

japanese-inspired bamboo & shiitake pizza (issue 17)

the quest for the perfect vegan donut (issue 17)

the right to food in canada  (issue 18)

an introvert steps out  (issue 20: heading out)

how to travel with an omnivore  (issue 20: heading out)

plant power to the people: celebrating vegan fast food  (issue 20: heading out)

summer drinks in mexico  (issue 20: heading out)

the everlasting effects of camp kindness (issue 20)

how to effortlessly reconnect with nature (issue 20: heading out)

the grain guardian (issue 23: whole)

10 truths of travel (issue 24: international)

greece, fennel, and reality (issue 24: international)

vegan in indonesia (issue 24: international)

throwing off the security blanket in iceland (issue 24: international)

finding the joy of travel at home (without the expense or jetlag!) (issue 24: international)

eating vegan in costa rica (issue 24: international)

world peace ramen from kyoto (issue 24: international)

around the syrian table (issue 24: international)

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