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ROVINE | What I Eat in a Day: Quarantine Edition

Disclaimer: While I believe it’s important to find humor in even the most challenging circumstances, I do not want to diminish the severity of the COVID-19 pandemic. Food service workers are risking their lives to feed others, people are unable to access needed nutrients and some with eating disorders are suffering due to changes in their routines. Here are some ways to support those affected. While I’m not at “home home” making wholesome dinners with my family, I am having a blast eating popcorn all day long here in Ithaca. I’ve also had more time than ever to experiment with new recipes.

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Old-Fashioned Diner With Vegan Twist: Angelhearts Surprises

When you envision a diner, images of piles of eggs, bacon, fries and pancakes come to mind. At Ithaca’s first vegan diner, Angelhearts, very similar items can be found on the menu. The Engelharts, who have long craved starting a family-owned restaurant, opened Angelhearts Diner in August of 2019. According to an Ithaca Journal article, Kim named the diner “Angelhearts” because by eating vegan, “you are choosing compassion in your food.” The family makes every dish from scratch, aside from Susie’s Seitan, which is made locally in Ithaca. They create vegan cheeses out of cashews and soy, offer many gluten-free and wheat-free options and focus on fresh ingredients.

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Coltivare’s Corbin’s Cauliflower: A Vegan Delicacy

Having trouble getting in your daily source of vegetables? Head to Coltivare, located on 235 South Cayuga Street, to have your mind blown away by a cauliflower dish that tastes so good you would never imagine it’s just vegetables! Before we get to the delicious meals, let’s take a look at what the restaurant truly stands for. Coltivare comes from the Italian verb “to cultivate.” The restaurant cultivates in various ways: The land, since 60 percent of their ingredients are sourced from the local area; learning, through its dynamic partnership and innovative ‘Farm to Bistro’ program; and community outreach programs such as fundraising dinners and charitable giving in Tompkins County. Each month Coltivare offers a “Student Special,” which sets aside $5 with every order and donates the accumulated money to local schools in order to combat child hunger.

Courtesy of Jessica Kwong '18, owner of Jack & Friends.

The Road Less Traveled Leads to Vegan Jerky: An Interview with Jack & Friends founder Jessica Kwong ’18

With graduation looming, the frequency of nosy questions about post-graduation life from parents, friends, friends of parents and parents of friends far and wide reaches its peak. “What are you doing after graduation?” Is a question every senior dreads answering, but for Jessica Kwong ’18, the question brought on an entirely new crisis: Accept the return offer for one of the biggest snack companies in the world or start from scratch building her very own company? She eventually decided on the latter, and Kwong declined the job offer in favor of creating what would eventually become Jack & Friends in March 2019, a plant-based jerky line with jackfruit as a main ingredient.

Jordan Roth / Sun Contributor

’Tis the Season for Vegan Gingerbread

With the holidays fast approaching, it’s easy to get bombarded by the best things of the season: snow, Hallmark original movies and of course, holiday baking. As a vegan, holiday baking is a little bit difficult to partake in, as fruitcake and peppermint bark aren’t the most vegan-friendly treats. So, this year, I decided to take matters into my own hands and bake a vegan creation anyone would want to eat. What’s on the menu? The one treat the holidays aren’t complete without: gingerbread cookies.

Melanie Metz / Sun Contributor

Recipes for a Mindful, Plant-Based and Delicious Thanksgiving

Does “vegan Thanksgiving” sound like an oxymoron? To many in America, it might be a completely novel idea. But for me, a vegan Thanksgiving is normal, as I have eaten a plant-based diet (a term for a diet consisting of foods derived from plants, with no animal products whatsoever) for the past 10 years.

Rae Specht / Sun Staff Writer

Friday Night Macro Dinners: Everyone Is Family

Nestled amongst the maple trees off of Coddington Road, Priscilla Timberlake’s and Lewis Freedman’s cozy country house radiated warm light out into the chilly November night. For over twenty years, every Friday at 6:45pm about fifty people, an eclectic mix of friends, neighbors, colleagues, students and a handful of curious strangers, come together to share a home cooked, plant-based meal around candle-lit dinner tables. It’s best described as a giant, vegan, gluten-free family dinner, where the word “family” is employed loosely; in Priscilla and Lewis’s home, anyone and everyone is treated and fed like family.

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What if the World Went Vegan?

Although mention of the word “vegan” can bring up disturbing images of proselytizing protestors armed with signs and graphic visuals of animal cruelty, people often overlook the environmental impacts of reducing their consumption of animal products. Prof. David Wolfe, plant science, revealed his insight on the crippling carbon footprint of the meat industry, and what a plant-based diet would entail for the environment. “A lot of the major meat producers in this country are coming from fairly large operations and corporate farms [where] the carbon footprint is quite a bit higher,” Wolfe said. “The animals are all confined in one place —  it could be very far away from where the crops are grown and are then transported to feed the animals.”

According to Wolfe, the excessive amounts of fossil fuels utilized in the production and transport of these crops alone have a significant environmental impact. Ruminant animals, like cattle, have the added detriment of methanogens — microbes required for digestion that release methane, a notorious greenhouse gas.

Melanie Metz / Sun Contributor

Weekends at Moosewood

Once I tried the brunch, it was a game changer; I have to hold myself back from going every weekend. This October, I tried their lunch for the first time. For the sake of journalism, I forced myself to review their vegan options to help you all decide whether to go to Moosewood for a special lunch, brunch or both.