Shojin ryori is a form of traditional Zen cooking, a vegetarian cuisine that is also inherently plant-based, with roots in Chinese and Japanese Buddhist monastic culture...
Archive - August 2019
“The excitement of the adopters, their love for these animals, the deep desire to help these beautiful innocent beings to not be slaughtered – it all creates...
Feature Interview: Stéphane Groleau of the Veganic Agriculture Network
“In brief, veganic farming aims to grow organic food for human consumption without animal inputs, in respect for the environment and the biodiversity. There’s no...
“Small-scale farmers and self-sufficient home growers have always relied on plant matter for fertility. The concept of manure as fertility giver has come into...
Mumbai, Inida based artist Danette Gomes caught our eye with her vibrant, lush artwork often depicting verdant scenes full of greenery both in cityscapes and nature...
“In my second book, you will find nearly 140 gourmet raw recipes that I’ve created during my raw journey by focusing on quality. If you think raw food means...
“As more vegans gain an understanding that the “organic” foods they tend to gravitate to contribute to the CFO/factory farming they are trying to put a...
Vegan Raw Gourmet Movement & Philosophy with Hawaii’s Sylvia Thompson
Special Feature and Editor Commentary “It’s been an exciting journey learning to extract the essence of flavor from the veggies, herbs and spices, without...
“We work with different organizations and festivals to help people see and understand the ease of shopping zero-waste. Luckily, we have many Europeans living in...
Featuring Helena Lundblad of Magical Creatures of Hamakua
“People are curious and ask questions, especially children, and it’s all about answering truthfully without passing judgment. The animals will do most of the work...