Archive for the ‘News’ Category

Growing Up

August 4, 2010

Hi Folks! Veggiewala is growing up. It’s got a new domain, style, and location along with fresh content. It’s been a tough one in the making but I hope you like it. Feel free to give me any feedback you’ve got via comments or email (jesal06@gmail.com).

Check it out at: www.veggiewala.com

And while this site will be up for a while, feel free to change your RSS feeds.

Cheers!

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Ice Pop Renaissance

July 29, 2010

Ice cream might be facing its old rival: ice pops. These frozen treats-on-a-stick aren’t what they used to be and they are popping up all over the city (pardon the pun). Gone are the days of sticky, artificial flavorings and neon colors. The first of what might become a new trend includes People’s Pops and Popbar. People’s Pops, located in Chelsea Market and with stands at the Highline and the Brooklyn Flea Market, produces a grown up version of the original. It offers fruity flavors made from organic, local produce combined with sophisticated accents such as jasmine, basil and tarragon.  While I enjoyed the rhubarb and jasmine pop, I wasn’t sure about the fibrous texture created from using whole ingredients. The stringiness of the rhubarb wasn’t exactly pleasant. And a taste of a blueberry and cream bar left blueberry skins in my teeth. However, it might have been a small price to pay knowing that these ice pops were a far more nutritious choice than one from an ice cream truck. But if texture is a deal-breaker for you, than head over to Popbar for one of their gelato, yogurt or sorbetto bars.

Made from 100% natural ingredients (with no preservatives or artificial flavorings), Popbar’s gelato passes my flavor test.  Each bar has a smooth, creamy consistency that leaves a brightness and intenseness on the palate that can only be found in really good gelato.  The sorbetto, which is made from real fruit, is also amazingly refreshing. All of their daily-made bars can be customized with chocolate dips and toppings like coconut, biscotti crumbles, almonds and many more. The only warning I would give is that if the weather is insanely hot, eat your gelato inside Popbar because it will melt quickly. The sorbetto holds up much better against the heat.

People’s Pops
Chelsea Market – Arcade
425 W. 15th Street (between 9th & 10th)

click here for other location and times

Popbar
5 Carmine Street (near 6th Ave.)
212-255-4874

Vegan Art

May 6, 2010

Ironically housed in the former location of Pat LaFrieda Wholesale Meat Purveyors, Gavin Brown’s enterprise will present a restaging of Jonathan Horowitz’s Go Vegan!. The show was originally exhibited in 2002 and claims to turn vegetarianism from a “soft issue” into a heavy-hitting one that will clear any confusion you may have about changing to a vegan lifestyle. The opening reception will be held on May 9th from 4-6p.m.

Gavin Brown’s enterprise
601 Washington St. near Leroy St.
Tuesday-Saturday
10 a.m. to 6 p.m.

Chefs Mario Batali and José Andrés Going Veggie Friendly

May 5, 2010

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Mario Batali will be introducing Meatless Mondays to all fourteen of his restaurants. José Andrés thinks meat is “overrated” and believes “the future is vegetables and fruits.” [via Grubstreet]

Guilt Tripped

May 1, 2010

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How many of you guys watched Jaime Oliver’s Food Revolution? I’m not gonna lie…I was so inspired by the show, I had my own Food Revolution marathon via Hulu. I signed up for Jaime’s petition and was reminded by his friendly Friday newsletter to spread the word. So I might be a day late, but I’m doing my part.

If you are unfamiliar with the petition, it’s really simple. All it says is:

I support the Food Revolution. America’s kids need better food at school and better health prospects. We need to keep cooking skills alive.

Fill in your email address, first name, last name and state/province and that’s it! You’ve just helped to petition the While House for better school food.

Do You Know What’s In Season?

May 1, 2010

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The latest round of hoo-ha over local and seasonal eating might leave you wondering: “What exactly is in season, anyway?” Epicurious has made it easy by developing this interactive guide to help you figure out what’s in season in different U.S. states throughout the year. Now if only they could make a global version…

Thomas Keller Makes His Way to Beantown

April 30, 2010

On tour for his new book ad hoc at home, the executive chef of Per Se and The French Laundry will be coming to Williams-Sonoma in the Copley Mall. He is scheduled to do a book signing starting at noon on Saturday, May 8th.  Now the real question: where will he be dining while he’s in town?

100 Huntington Place
617-262-3080

Watch “Food, Inc.” Online Tonight

April 28, 2010

If you haven’t seen Food, Inc. yet, today is your chance to watch it. PBS is streaming the film online for free until midnight tonight. Check it out here.

Though Michael Pollen, author of The Omnivore’s Dilemma, In Defense of Food, and Food Rules, is featured in this film, if you are looking for more in-depth information on how factory farming works, I recommend The Way We Eat: Why Our Food Choices Matter. The book is co-written by Peter Singer, who popularized the animal liberation movement, and Jim Mason, who also wrote Animal Factories. This book can be a bit tough to stomach but it is extremely eye-opening and might cause you to change the way you eat. After reading the book, I’ve increasingly started buying organic, especially for dairy and eggs.

Vegetarians and Vegans Can (Almost) Count Bittman Amongst Their Ranks

April 24, 2010

Good news for vegetarians – Mark Bittman, a.k.a. the Minimalist and author of Food Matters and How to Cook Everything Vegetarian, will be writing a monthly column for Cooking Light magazine. The column will be entitled “Less Meat, More Flavor” and will reflect his new, healthier and environmentally friendly approach to food that he calls “VB6 -Vegan before 6.” Bittman claims to have lost 30 pounds following this approach to food and gained a sense of self-satisfaction. While his first recipe for Cooking Light will still feature some meat (he will be sharing a recipe for “Almost Meatless Sloppy Joes”), here’s hoping that he will be penning some great vegan and vegetarian recipes for the publication in the future.

Hidden Hazard #2

April 23, 2010

Last week, I came across this article in The Gothamist that uncovers the use a toxic chemical, called hexane, during the production of soy-based products, including many of the most popular brands of veggie burgers. Hexane is a “hazardous air pollutant”  and is one of the main components of gasoline. Sympotms of toxicity can range from nausea and headaches in mild cases to nervous system failure, atrophy of skeletal muscles and skin disorders with long-term exposure. Hexane is used to separate oils from their seeds. In the case of soy products, a hexane bath extracts soy bean oil from the pod in order to reduce fat content. However, many commercial cooking oils are produced using this method as well. If you are concerned by this, you should consider switching to organic soy products and organic oils. If the product is certified organic, then the law prohibits hexane use for any of their manufacturing processes.