Kristie is the author of the book MeatLess and has worked with the nation’s largest school districts, food companies, and institutions to help them incorporate more plant-based options and implement initiatives like Meatless Monday. Kristie works with Seattle Food Tech, is co-founder of the East Bay Animal Political Action Committee, and holds a certificate in plant-based nutrition.
A vegan in Paris? The city of buttery chocolate croissants and delicate macarons and delicious street-side crepes? That was once a near-impossibility without massive sacrifice. But being a vegan in Paris is no longer a challenge…rather a delicious adventure! Ever since I started French class in the eighth grade, I’ve been a Francophile. I love…
The issue of single-use plastics has been top of mind lately with many corporations and cities, like my hometown of Oakland, California, taking a first step by regulating plastic straws. This is important for many reasons. According to the World Economic Forum: “A full 32 percent of the 78 million tons of plastic packaging produced…
1. Meat production is really resource-intensive Producing meat requires vast amounts of land, water, fertilizer, and oil. According to the Environmental Protection Agency, it takes 1,100 gallons of water to produce just two pounds of chicken. That’s not even an entire chicken (or a really little one!) and it’s enough water to fill about 25 bathtubs.…
We’re so excited about the new Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. The Sarno brothers have long been making us drool over their creative concoctions. Their food philosophy is simple: shoot for 80% healthy and 20% wicked. The Wicked Healthy cookbook is inspired by ingredients and flavor, and shows you how to…
The air conditioning of the small office was a welcome respite from the suffocating humidity the July day I visited the Turtle Hospital in the Florida Keys. Arriving a few minutes after the hourly tour started, I took a seat at the back of the room as Meghan, our tour guide, explained that 80 percent…
29 days. That’s the amount of time Californians have left to gather enough signatures to place the world’s strongest farm animal protection measure on the November 2018 ballot. Right now, The Humane Society of the United States and a coalition of our nation’s leading farm animal protection organizations, known as Prevent Cruelty California, are working…
Driving through the Eastern Shore of Maryland one sunny morning this summer, I passed truck after truck packed full of chickens bound for slaughter. It broke my heart seeing hundreds of chickens crammed into cages, frightened and terrified on the way to the end of their lives. While I’d been well aware of the abuse these…
In her new cookbook, Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens, Debbie Adler shares more than 100 plant-based recipes free of the top eight food allergens—dairy, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish—plus free of refined sugar and oils. Here she shares one of her…
Move over, tuna! The surprise ingredient in these “tuna” salad sandwiches? Chickpeas. This versatile legume takes on the taste of the sea while delivering a protein punch. It’s perfect as a sandwich filling or on a bed of lettuce. This vegan tuna salad sandwich recipe appears in my book, MeatLess: Transform the Way You Eat…
In her new book, Veganize It, vegan chef Robin Robertson shows how to create homemade vegan foods from everyday ingredients—and shares great ways to use those ingredients. Delicious and easy is the name of the game. Are you already a fan of cauliflower steak recipes? Then you’re sure to love this dish! Get your copy…