TV COOKING shows, am I right? They're everywhere, with red meat literal and
metaphoric. Front-burner flare-ups and meltdowns, knife-edge competitions,
violent outbursts, fireworks, car chases - you name it.
Their "green" counterparts tend to be nonviolent, collaborative,
animal-free, veggie-rich and . . . well, not exactly everywhere. And they
don't have car chases. Which, on second thought, neither do the mainstream
Point is, however they might have languished in obscurity, plant-based
shows are stepping into the limelight. They're getting easier to find,
partially because there are more of them launching, but also because
big-time distribution networks are stepping up to bring them to your TV.
A lot of buzz surrounds this month's return of "Vegan Mashup," carried by
PBS' Create TV and starring Veganomicon co-author Terry Hope Romero -
someone who knows her way around vegan food and especially how to have fun
with it. (She also co-wrote Vegan Cupcakes Take Over the World.) Also
featured are Toni Fiore (Totally Vegetarian) and Artisan Vegan Cheese
master Miyoko Schinner.
This first season covers vegan party foods, holiday classics, healthy meals
for teens and working within a budget. Speaking of which, Delicious TV has
just launched a kick-starter campaign for season two, in which producer
Betsy Carson says "we're hoping to shoot a segment in Philly."
Shooting now, right next door in Bethlehem, is "Save the Kales." Jaime
Karpovich's show grew out of her blog of the same name, from occasional
camcordered cooking-demonstration videos to a professionally shot series
with info, interviews and on-location features.
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