Vegetarian Star

Paula Deen should place a plastic replica of vegan butter in her museum, according to the pro-vegetarian group Physicians for the Commitee for Responsible Medicine.

PCRM has written a letter to one of the officials for the soon to be built museum in Georgia asking it serve completely plant-based foods in its cafe.

The group emphasizes how Deen has turned her health around by making some simple changes in her diet, losing weight and taking control of her Type 2 diabetes.

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“It started two or three years ago. I became a vegetarian when I said, “I’m gonna cut meat out and see how it feels.” It was summer then, and business on the Upper West Side in the summer is pretty rough because a lot of people leave the city. I thought, maybe I’ll just give the restaurant and staff a break and close on Mondays. We weren’t killing it, so why not give everyone the gift of rest? I decided instead to experiment with a vegetarian style of food. I was just going to do it for the summer time and then cut it down at the end of the season and go back to our regular thing. Monday became our third busiest day of the week. From a revenue side, I have to do it. But we also get to touch a completely different kind of customer on Monday. There’s a very specific style of neighborhood customer on the Upper West Side. Monday almost feels like a pop-up.”

—John Fraser, executive chef and proprietor of NYC’s Dovetail restaurant to the Village Voice. Fraser joins the likes of hundreds of chefs, corporations, hospitals, and other organizations that have chosen to regularly celebrate the meat-free holiday. Dovetail features a vegetable tasting menu as well as a Monday night vegetarian and vegetable focused four-course prix fixe.

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One of the most renown vegan chefs in the U.S. can be seen on the Food Network’s Chopped next month competing in an event that will have both he and his competitors using plant-based protein.

Rich Landau of Philadelphia based Vedge was asked to use an ingredient he’s already quite familiar with.

The mystery ingredient of the night was tempeh.

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Anthony Bourdain chatted with CNN’s Wolf Blitzer before giving his final appearance on his North American “Guts and Glory” tour.

Over the years the chef who once said vegetarians and vegans were a “persistent irritant” to any chef worth a damn has proved to be an ally to those of us who at least want to see less processed food and big farm meat.

Hey, even his wife became a vegan for a few days.

During his interview, Bourdain made a few (albeit still sarcastic) comments dennouncing several practices that suggest he could even join Ottavia for a vegan meal or two.

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Mark Bittman visited the set of Today to discuss his popular flexitarian eating plan, “vegan before six,” as well as showcase a few of his favorite vegan recipes.

As you may have guessed from the name, “vegan before six,” is not about eliminating every animal product from your diet, but eating plant-based for every meal except dinner and snacks after that.

The principles of vegan before six, or VB6, were outlined on the show and include the following practices:

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Bobby Deen was in the city of Chicago last month to participate in a Diabetes in a New Light cooking demonstration at the American Diabetes Association Expo.

In a feature in Shore Magazine, Deen explained that eating healthy doesn’t mean sacrificing taste, even if you had dietary restrictions. His mother’s weight loss and health transformation after learning of her Type 2 diabetes is a perfect example of this. While Paula hasn’t gone all veggie on her fans yet, she has definitely learned to replace the butter and bacon with healthier oils and greens.

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Tom Colicchio is backing a bill that would let every consumer know if genetically modified food ingredients are in the food they are purchasing.

Sen. Barbara Boxer, D-Calif., and Rep. Peter DeFazio, D-Ore have introduced a bill that would require these foods to be labeled as such.

“As a chef and restaurateur, it’s extremely important to me to know what I’m cooking with. Is it too much to ask to know what I’m really feeding my family?” Colicchio asked.

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Nigella Lawson was a recent guest on NPR’s Morning Edition.

The program has launched “Cook Your Cupboard,” a segment that explores what to do with the random items in your refrigerator you bought eons ago and need to find a use for.

Lawson took one listener’s collection of items and suggested several vegetarian dishes of chili, almond milk pancakes and cauliflower soup with almond milk.

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