(US/or) Going vegan: A new column focuses on plant-based living
With the return of spring, the area's farmers markets are back, and
fresh asparagus and wild mushrooms have replaced cold-weather root
vegetables and cauliflower in the produce bin.
That makes it the perfect time to launch Going Vegan, FOODday's new
twice-a-month column devoted to a plant-based diet and lifestyle. My
goal is to show how being vegan is not only a healthy and humane
approach to eating but also a great way to grow as a cook, a delicious
way to try new ingredients and a way to have a heck of a lot of fun.
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