Earlier this month a story was circulating about an orca whale who gave birth to a calf only to have it die about 30 minutes later. The mother whale carried the baby calf on her nose for weeks while she swam miles and miles along the Pacific Ocean off the northwest coast of Canada in what most animal behaviorists say was a form of grieving. That the calf was the first one born since 2015 (the whales have been tracked because of their dwindling population) makes the loss more heartbreaking for environmentalists who are trying to save the mammals from extinction by repopulating the seas, which have been depleted, with salmon. Read more
The sixth installment of where to find great tasting and nutritious plant-based food in Asheville, North Carolina continues with both local restaurants (Nine Mile and Addissae), a chain (Mellow Mushroom), and Asheville’s own community food co-op (French Broad Food Co-Op) offered as vegan dining choices. All offer various options whether you’re looking for ingredients to make a delicious meal, ready-made dishes, take-out or in-house dining. So explore and enjoy Asheville’s plant-based dining scene. Read more
The Asheville dining scene for plant-based or vegan eaters has never been better. Years ago, I could write about the vegan options in virtually any town or city in one or two posts but not for Asheville, a city known for tolerance, compassion, and a deep respect for personal choice. It’s not that Ashevillians eat less animal products then the rest of the population (they probably eat just as much, if not more); the vegan-friendly approach has more to do with tolerance, accommodation, and a desire to please the people sitting at a table in their restaurant.
This is the fourth installment of vegan dining options in Asheville and there’s still two to go. Enjoy. Read on and taste what Asheville has to offer in plant-based dining on your next visit. Read more
Dining out is often a challenge for vegans unless you’re in a major city so my expectations for Asheville – a city of about 100,000 in western North Carolina’s Blue Ridge Mountains – were relatively low although many people refer to Asheville as “the Portland (Oregon) of the South” which generally means vegan-friendly.
I thought maybe there would be a half-dozen good options but it turns out there are dozens of dining options for vegans in Asheville. What sets this western North Carolina city apart from other small cities is not the number of vegan restaurants (because there are only a few of these) but how many restaurants offer vegan options or are willing to make vegan options off menu, especially if you hand your dinner selection over to a chef with only a mandate to make the dish plant-based. Read more
A classic summer dinner menu often includes potato salad – that traditional “all-American” (note: traditional potato salad originated in Germany according to many food historians) side dish that graces our tables more often in the warm months than any other time of the year.
Everyone has their favorite recipe (my husband is still mourning his mother’s mayo and hard-boiled egg version that hasn’t graced his dinner plate in a decade), including me who advocates for a lighter, healthier version with no mayo, very little oil (and no eggs).
At the center of the dish is the potato and it does make a difference which potato you use. The small red potato is best because it holds its shape when cooked. In addition, red potatoes have a low starch content with a creamy, moist flesh that makes it ideal when mixed with other ingredients to make a salad. Read more
If you’re the least bit health conscious, then you’re probably a label reader which also means when looking for ready-made sweets, you search for alternative ingredients to refined sugar, corn syrup, or high fructose corn syrup. So, when you see brown rice syrup listed as an ingredient in energy bars or other treats, you may be somewhat satisfied thinking you’re making a wiser choice. But, you need to think again because brown rice syrup has been called out for having “high” levels of arsenic – a chemical element that is often used in the production of pesticides, herbicides, and insecticides (and in the feed for poultry and pigs to prevent disease). Read more
Traditional succotash is made with sweet corn and lima beans but there are dozens of variations. In this recipe, succotash is a blend of fresh bi-color corn, sweet Vidalia onion, and fresh green beans. The beauty of fresh succotash is that little seasoning is needed when fresh summer vegetables are used because the natural sweetness of the corn and onion shine through. A dash of salt complements the sweet flavor (similar to lightly salting a piece of cantaloupe or watermelon). Read more