Vegetarian Star

KCRW, a community service of Santa Monica College and Southern California’s leading National Public Radio affiliate recently featured its first all vegetarian episode of its “Good Food” program.

Several well known names and leaders in the plant-based industry were guests, including vegan chef and author Tal Ronnen, author and food columnist Mark Bittman and several other writers and bloggers.

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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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Vanessa Hudgens was spotted picking up food from North Hollywood’s Lotus Vegan Cafe.

It’s not certain what the High School Musical and Spring Breakers actress picked up to refuel for the day, but after looking over the menu for the all plant-based cafe, it’s for sure she had a plethora of options to choose from.

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A public school in Queens has become the first ever to offer an entirely vegetarian menu to its students.

Children at PS 244 elementary can now take advantage of lunches containing items such as roasted chickpeas, braised black beans with plantains, tofu veggie wraps, vegetarian chili and roasted tofu with Asian sesame sauce thanks to a partnership with the New York Coalition for Health School Food, a non-profit dedicated to “introducing plant-based foods and nutrition education in schools.”

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Chipotle Mexican Grill Inc. is continuing a test of its latest vegetarian taco and burrito filling by expanding the offering to all 96 of its Northern California restaurants.

The sofrita–a burrito made from shredded tofu–was a favorite in seven California Chipotle restaurants and company officials are hoping the trend will grow in the entire region.

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Real Simple magazine, a popular publication for those interested in cooking and housekeeping matters, has compiled some dieting advice from some of the top experts in food and nutrition.

The advice is not in the form of calorie counting or constantly weighing oneself, but rather about choosing wholesome foods that tend to be better for humans and the planet.

It’s no surprise then that several people dispensing these secrets–Alice Waters, Michael Pollan and Mark Bittman— are renown foodies that promote flexitarian eating, locally grown foods and a return to the kitchen for cooking.

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Men’s Fitness is the premiere magazine for men looking to improve their health and physique.

It has regularly featured vegetarian and vegan recipes and now has an interview with New York Times columnist and author Mark Bittman on his latest book VB6: Eat Vegan Before 6:00 and the flexitarian diet he created that serves as the book’s inspiration.

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The vegetarian and vegan movement is often associated with a younger crowd.

But as New York Times columnist and book author Mark Bittman explains to AARP, you can go vegan at any age.

Even if it’s just until dinnertime.

Of his self-created “vegan before six” program that only allows meat products for one meal a day, Bittman explained:

“I’m 63. It’s doable. You’re only changing your diet for two-thirds of the time. I mean, do you want to live a longer, higher quality life or not? Some people say, “I don’t care, I’m going to eat my cheeseburgers.” Those are not the people this book is addressed to. Obviously.”

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