I had the pleasure of attending a Vegan Secret Supper (VSS), a roving supper club with pop ups in NY, Montreal and Vancouver, created and run by MTL-based Chef Mérida Anderson. Each delicious dish was well-balanced, beautifully plated, and perfectly sized. I left feeling satisfied, well-nourished, and content.
Read more at http://daniellelevynutrition.com/NewSite/blog/#R4rFOXAQ21UMotYm.99
Amanda Cohen is the chef and owner of Dirt Candy, a vegan restaurant in NYC. After graduating from the Natural Gourmet in NY, Amanda worked at resto’s like Pure Food and Wine, Heirloom in L.E.S, and consulted for Blossom Cafe all plant-based restaurants.
A new cookbook, The Gaza Kitchen: A Palestinian Culinary Journey, by El-Haddad and Maggie Schmitt, is about the stories of Palestinian farmers and home-cooks. The idea for the book came after Schmitt visited Gaza in 2009 and wrote a piece in The Atlantic, “Eating Under Siege,” describing how Israel’s severe restrictions on Gaza affect what people eat.
Harvard nutritionist Lilian Cheung collaborated with the amazing Buddhist zen master, poet, and activist Thich Nhat Hanh to write this inspiring book, Savor: Mindful Eating, Mindful Life (2010).