Cultures that embrace plant-based cuisines
Marco Verch/Creative Commons
Whether you’re a plant-based eater looking for fresh recipes or simply trying to expand your palate, these dishes are for you!
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Bits of wisdom for new vegans
Whether people are going vegan for ethical and environmental reasons or because they just want a change in diet, being vegan takes a lot of discipline.
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I am not what I eat
Off the Beat
I realized that the vegan diet was my vain effort to enact control over myself and my eating habits. Ironically, the more I clung to this sense of control, the more my life began to spiral.
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Common responses from friends when you tell them you’re vegan
You may have certain reservations about “going vegan,” but the transition wouldn’t be complete unless your friends knew and had something to say about it.
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Are you going to eat that?
On the Mark
It all started with food. I grew up as a meat-and-potatoes Midwestern kid. My parents made a lot of casseroles. Tuna casserole, one of my mom’s go-tos, consisted of noodles, tuna, cream and breadcrumbs. Chinese Pie, aka Shepherd’s Pie, one of my dad’s specialties, was made of layered potatoes, peas
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UC Berkeley students: we’re 1 of a kind
The term “Berkeley bubble” exists for a reason. When you go back home and step back into the real world, you realize that some instinctive Berkeley habits may be out of place or simply unacceptable. Here’s a sampling of things that would fail to make you bat an eyelash at UC
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A brave new world of dietary lifestyles
Some of my grandma’s favorite stories to tell me are of the dinner parties she used to throw and attend when she was of college age. Friends, friends of friends, significant others and sometimes a stranger gathering together to share a good ‘ol-fashioned Texan dinner. The communality of sharing a
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Detour: Lactose and gnomes in Copenhagen
When I left Berkeley for a summer in Copenhagen, I was living a comfortable vegan lifestyle. Cared for by my co-op’s walk in refrigerator and larder of magical vegetable proteins, I had become both spoiled and complacent within a food paradise. Diversity of choice and accessibility were what gave me
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