What goes into being a smoothie superstar – and how can you become one yourself? The Blender Girl shares her secrets.

For the first edition of our VT Market Visit series, we're heading to Beacon, New York

Nuts are an easy short-cut to fat and protein in plant-based meals, but you can absolutely work around them

Classic Vans looks, now made from organic cotton, natural cork, rubber, and jute, and finished with water-based glues

At her breakout restaurant in New York City, the Richmond, Virginia-born chef is invested in showcasing healthier alternatives to treasured dishes – without compromising

Chef Craig Thornton didn't plan on selling boxed mac and cheese, but when his efforts to accommodate plant-based guests caught the eye of an ex-Unilever exec looking for an eco-friendly pivot, Howl was born

Globally, we consumed 32 million tonnes of spinach in 2020

I'm so obsessed with the healthy-cooking appliance, I've made space for an upgraded model even in my itty-bitty NYC kitchen

No disrespect to Tofutti Cuties, but the current crop of vegan ice creams has upped the game

Due to COVID-19, we can't visit Tokyo for the Olympics this month – but we can always dream

"Animal rights and veganism fall under the ahimsa tenet," says yoga instructor and author Sharon Gannon

The Single Origin Food Company makes honey substitutes using ethically-sourced plant-based sweeteners

It's Beyond Meat's first big foray into faux-chicken since 2012

The acclaimed pastry chef heard a lot of people say that they’d never had a good vegan croissant. She decided to change that.

When your family sees giving up meat as 'hipster,' but your culture gets called 'barbaric' in white-dominated vegan spaces, where do you fit in?

You're going to need some more napkins

CBD sunscreen, recycled-plastic tote bags, bug-repellant you'll actually want to apply, and more

Only if you like to bake, braise, fry, stew....

Living in a van simplifies the complicated and it complicates the simple. Not having electricity, a fridge, or running water can be a big complication.

From plates full of mycelium to upcycled industrial food waste, Larissa Zimberoff has done a deep dive into the science of what we'll eat in the future

In the late 1800s, Chinese immigrants began harvesting local seaweed on Pacific Ocean beaches. Today, a forager and educator is reviving those dormant traditions – and teaching students how to incorporate the edible plants into modern cooking.

A program at the Marriott Puerto Vallarta Resort & Spa is credited with helping 600,000 sea turtle hatchlings survive

Grab a straw

Trust us.

“We discovered an energy here that we still don't understand,” says co-founder Jeff Stanford

"A queer business is simply a space ... that allows those who fall outside of the norm to actually come to work as their whole selves," says one staffer.

Yes, we said cactus leather.

Your picnic basket is calling

Mezcal's recent surge in popularity could pose a threat to biodiversity and traditional, small-scale production. Here's what you need to know to enjoy responsibly.

"I could no longer be involved," Doug Hines, longtime seafood industry insider turned TUNO founder, says. "It was impossible to see a sustainable future."

Take Two Barleymilk turns beer brewing trash to dairy-free treasure

Make responsible choices about where you go, how you travel, and how you connect with local communities

At 20, the activist, author, and nonprofit founder just opened her first restaurant and is finding yet another way to build community through food

The pair partnered up to launch Avaline, a clean, organic, and vegan wine brand.

From Impossible chili fries to Dole Whip

Plant-based restaurant group PLANTA makes its first foray into New York City's dining scene

Environment-minded investors used the annual shareholder meetings of Exxon Mobil and Chevron to send a message

Chefs share their favorite swaps to use when baking vegan pastries, breads, and more

The cookbook author and Miyoko's Creamery founder discusses what "meat" means in cooking and culture

From cloud bread to pancake cereal, TikTok trends are veg-friendly

It's burger season, baby.

Aether is committed to making their lab-grown bling without harming animals or the environment

April showers bring May... flower supermoons, apparently

Some beauty brands claim to be 'cruelty free' while still using ingredients that other companies tested on animals.

The oak milk behemoth could be valued at $10 billion – the largest plant-based food company IPO in Wall Street history