An oasis of wellness in the downtown Arts District of Los Angeles, The Springs welcomes stressed urbanites. The one-stop shop for healthful, sustainable living encompasses an organic juice bar, a 40-person yoga studio, a spa and wellness center, a vegan wine bar, and a raw vegan restaurant. Here's why you should go.
Traveling Spoon, which connects travelers with local hosts, is especially appealing for vegetarians journeying to destinations where dining can get tricky.
Nestled in a lush tropical valley in Costa Rica, this hotel and restaurant is so much more than a place to enjoy plant-based meals with flair. It’s also a sanctuary for nearly 350 rescued animals. Here's why we're in love.
With its tantalizing, yeasty aromas and daily output of nearly 10,000 loaves and rolls, Hot Bread Kitchen might seem like any busy New York bakery. But there’s a satisfying twist: every worker is an immigrant or low-income woman getting on-the-job training and basic English-language instruction as part of her employment.
Move over, Portland and New York! According to Eric Brent, founder of HappyCow—our go-to guide for veg restaurants around the world—these four cities are the fast-growing veg-friendly destinations to put on your radar.
Daniel Biron falls under that lucky category of “globetrotting chef.” The 37-year-old ethical vegan hails from Brazil, but has lived and cooked in Paris, New York, and—most recently—Copenhagen, where he exercised his culinary talents in one of the world’s most celebrated restaurants, Noma.
This summer, an all-vegetarian restaurant debuted at Mexico’s Sandos Caracol Eco Resort & Spa, taking the destination’s eco-friendliness up a notch. We like that veg food will fuel such onsite volunteer activities as the SOS Marine Sea Turtles and Mangrove Swamps Cradle of Life environmental protection projects. Plus, the kitchen at Salvia contributes to the composting stations that, along with solar panels, help the beachfront getaway earn its eco-cred. Here, intel about Salvia’s menu—which includes raw options—from chef Milton Landa.