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.

Jordan Roth / Sun Contributor

Cooking in the Dorm: A Vegan’s Experience

One of the biggest concerns any vegan has when going to college is finding a healthy, tasty variety of vegan food available to them at mealtimes. In the Cornell dining halls, there are many vegan options that switch out every day, but sometimes I still find myself missing the high-quality vegan food I would make at home.

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NGUYEN | Of Meat & Men: Masculinity vs. Sustainability

You know you want it. The feeling is carnal. A primal lust. It’s irresistible — you can hardly hold back from that instinctual need to clasp your fingers around it, wrap your lips around its thick flesh, sink your teeth into that sumptuous parcel of indulgent sin. You want it.

Save the Amazon Protestors stood outside Barton Hall on Sep 15 as the ClubFest continued indoors.

Amazon Rainforest Fire Sparks Climate Protest at ClubFest

Cornell Students for Animal Rights and Cornell Vegan Society stood in solidarity outside of Barton Hall during Sunday’s ClubFest, bearing signs of “Burning the Amazon is Genocide” and “Take Action” to protest the deforestation of the Amazon rainforest.