News

Toronto’s getting a massive vegan Mexican restaurant

Toronto’s getting a massive vegan Mexican restaurant A huge new vegan Mexican restaurant is set to open this spring in Toronto’s Financial District. High five, herbivore friends! The 136-seat restaurant, called Rosalinda, comes to us from Max Rimaldi and Jamie Cook of Pizzeria Libretto and Enoteca Sociale, as well as Grant van Gameren, the restaurateur behind Bar Isabel, Bar Raval, El Rey,

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The New York Times – Meat Is Linked to Higher Cancer Risk, W.H.O. Report Finds

Excerpts from the news article – An international panel of experts convened by the World Health Organization concluded Monday that eating processed meat like hot dogs, ham and bacon raises the risk of colon cancer and that consuming other red meats “probably” raises the risk as well.  its conclusions add support to recommendations made by other

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This Restaurant Gives Away Its Profits And Hires People In Need

This Restaurant Gives Away Its Profits And Hires People In Need When the upscale eatery P.S. Kitchen opened in New York’s theater district this August, its plant-based menu reflected one way to encourage social change. The plant-based menu, of course,  advocates a more sustainable food system. But co-owners Craig Cochran and Jeffrey LaPadula, who are

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Vegan Businesses Are Making In-roads in India – Entrepreneur

Entrepreneurs set out to change the world – this statement is often believed to be a farce. But Indian entrepreneurs are busting the myth, with their environment-friendly approach to business in its true sense. Increasing awareness related to mistreatment of farmed animals and the widespread environmental degradation has caught the interest of Indian entrepreneurs who

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Turin may become Italy’s first ‘vegetarian city’. Should we all follow suit?

Turin may become Italy’s first ‘vegetarian city’. Should we all follow suit? In a nation famous for its sophisticated cuisine, the Italian region of Piemonte stands out as perhaps the most refined. Bordering France and Switzerland in the north-west of the country, the area is, as chef Antonio Carluccio puts it, “practically made of food”.

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