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The Vegetarian community is vibrant and we plug you in here.

When the singer-songwriter Moby was 19, he had an epiphany. As he described it last year in Rolling Stone, he was sitting on the steps of his home with his cat Tucker, whom he’d rescued from a dump as a kitten, when he realized that he did not want to eat animals.

Los Angeles,

What it is: 
A well-stocked vegan-only shop in Seattle’s lively University District

Chocolate is very particular, and presents some pretty specific constraints,” says Kate Shaffer, co-owner of Maine-based Black Dinah Chocolatiers and author of Desserted: Recipes and Tales from an Island Chocolatier.

Veg food artisans from Australia to Amsterdam are reinventing the neighborhood butcher shop. “Calling ourselves ‘butchers’ describes that act of putting center-of-the-plate proteins within easy reach of our customers,” says Jess Abramson, co-owner of Toronto’s YamChops. Here, four trendsetting purveyors of plant-based provisions.

Research continues to reveal the many ways in which the veg diet can benefit health.

If you’re transitioning to a more plant-based diet, you’ll be happy to know that new studies confirm that the vegetarian diet—typically high in fiber and low in fat—is beneficial to many aspects of your health. And if you’ve been a vegetarian for years, these findings will give you good cause to pat yourself on the back. 

Here, highlights from new research explain just why the veg diet is good for you:

A prominent chef and his wife in the Washington, D.C., area promote a new way of eating.

Marriage turned Vernon Woodland into a vegan.

The chef at and co-owner of the Washington, D.C., eatery NuVegan Café (formerly Woodland’s Vegan Bistro) grew up eating like other African-American youth in the city’s black neighborhoods: meals centered on chicken, beef, and pork. And there was plenty of macaroni and cheese.

Michael Anthony—Executive Chef of Gramercy Tavern

Michael Anthony—Executive Chef of Gramercy Tavern and Untitled restaurant in New York City, James Beard Outstanding Chef of 2015 and author of V is for Vegetables—took a time out from the kitchen to chat with VT about making vegetable-centered meals, the one cooking skill all vegetable-lovers should master, how to vegify cookbook recipes, and more.  


We want to know: What vegetarian ingredient are you most thankful for? Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times.