vegetarian

The Modern PantryWhat To Buy

The Modern Pantry: Marshall’s Haute Sauce

By Ashley Beck | June 5, 2013

Sarah and her husband at the Farmer's Market

 

Sarah and her husband at the Farmer's Market

Sarah and her husband at the Farmer’s Market

“We bring sauce to the people” and man do they ever! With sauces like Habanero Carrot Curry, Red Chili Lime and Serrano Ginger Lemongrass this husband and wife team, located in Portland, Oregon, have created a sauce generation like no other. Inspired by her mother’s canning ways, Sarah has kept the tradition alive. These sauces are the perfect example of How To Eat Locally in the Winter or anytime for that matter. And it all started with the intent to bring the freshest ingredients together and pour them all over your favorite dishes. Read More

RecipesTips

How to Spice Up a Vegetarian Dish: Bibimbaap

By Sara Mae Danish | April 16, 2013

bibimbaap, marcus samuelsson, korean
bibimbaap, marcus samuelsson, korean

Mix up boring vegetables with some ethnic flair.

Our First Lady has done some incredible things for America and amongst her endless list of impressive endeavors is one that speaks to every person and family as it addresses our health. The Choose My Plate initiative is a great way to visually address the way we eat as it compartmentalizes your plate into categories of fruits, grains, proteins, vegetables, and dairy. Read More

CommunityFood Stories

Newark School Puts Focus on Food

By Kendall Kish | April 12, 2013

Wheat grass

When we approached St. Philips Academy in Newark, I had no idea what kind of experience we were in for. What I thought would be a simple look into the technology behind the school’s aeroponic farming system, turned into an eye-opening experience and realization of how one small change can get the ball rolling to make monumental and all-inclusive steps in changing how kids learn about, eat, cook, and view food. Read More

Back to Basics

Back to Basics: Kale

By Kendall Kish | March 4, 2013

Photo: Kendall Kish

Name: Kale, or borecole, which most likely originates from the Dutch word boerenkool – meaning “farmer’s cabbage”.

Origins: A descendant of wild cabbage, kale is believed to have been brought to Europe around 600 B.C. by Celtic wanderers.

Nutritional Value: Kale is highly nutritious, but one aspect that makes it such a “superfood” is the fact that is has more nutritional value from fewer calories than almost any other food. Kale is also high in vitamins A, C, and K, fiber, anti-oxidants, and anti-inflammatory nutrients. Read More

Cookbooks

Off the Shelf: The Modern Vegetarian

By Christopher Stewart | February 13, 2013

Photo courtesy of KyleBooks

Photo courtesy of KyleBooks

 In this new series we explore the books, new and old, that sit on our conference bookshelf. 

In the era of  all things food, the word “vegetarian” still shakes people up a bit. Vegetables are still getting a pretty bad wrap, even with the continual rise of more and more people becoming vegetarians, the success of upscale, all-vegetarian restaurants, and the world wide consumer love of Meatless Monday. Contrary to what some believe, you can be vegetarian and continue to experience bold flavors, new textures and have filling lunches, dinners, snacks and everything else in between. Read More

Who To Know

From Pastry to “Poetik” Designs

By Diamond Bradley | July 24, 2012

Nicklaus

Nicklaus Jones, Founder of Poetik Designs

At first glance, one does not see a former pastry chef clothed in a blue blazer, loafers and bowtie.  But, that’s who you’re looking at.

Mr. Nicklaus Jones, Mississippi native and founder of graphic apparel line Poetik Designs remembers the days of being on the line at four-star NYC restaurant Le Cirque, where he’d left after one year for two main reasons.  One, the chef’s uniform didn’t allow him to show his individuality in his dress, and two, it just wasn’t what he wanted to do for the rest of his life.

Mr. Jones, a vegetarian, left Le Cirque after a year to focus on his passion.  He wants to make Read More

Food Politics

The Meat of the Matter

By Diana Tsuchida | May 24, 2012

Photo: Ryan Morrison

Photo: Ryan Morrison

A few weeks back, the NY Times launched an essay contest for readers to answer the contentious philosophical question that puts many food-enthusiasts on edge: is meat-eating ethical? In a social moment of heightened vegetarian, vegan and global warming awareness that have lunged the topic of meat and overall food consumption into the limelight, a few highlights worthy of consideration stood out among the passionate responses.  Considering the current flooding of health-initiatives, complex diets and a focus on farm to table politics, the contest highlighted the sometimes-contradictory and always opinionated debate on the ethics of meat-eating.

One woman who grew up on a farm discusses the most basic levels of interconnection between crops, animals and humans–one that relies on animals to graze the fields upon which they naturally fertilize and that people need to consume to keep in step with a natural order. She stresses the fact that a balanced and healthy life is one in which we should not dismiss part of this self-sustaining cycle where animals need to be eaten, if not for any other reason than to make room on an increasingly crowded planet.  Read More

News

Meatless Monday Musts

By admin | April 9, 2012

Photo: Tara O'Keeffe

Photo: Tara O'Keeffe

Happy Meatless Monday! While there are so many reasons why you should make your Mondays meatless, the simple fact that extra fruits and veggies can make for great recipes is all we need.

In case you’re looking for a way to spice up your Monday cooking, we’ve put together a round up of some our favorite recipes with ingredients that are in season right now. Artichokes, avocados, asparagus, apricot and carrots rule our list today for favorite seasonal ingredients. All of these ingredients share more than just alliteration; they offer up tasty alternatives to your meat-heavy weekday meals.

Check out this list of Meatless Monday Musts… Read More

News

Is Vegetarian Chicken a Good Alternative to Real Chicken?

By Jeannette | March 15, 2012

Photo:  FotoosVanRobin

Photo: FotoosVanRobin

By: Justin Chan

While local farmers in California are struggling to find slaughterhouses for their chickens, one New York Times writer has suggested abandoning the consumption of chicken altogether and instead opting for a plant-based alternative.

In an op-ed, Mark Bittman writes that the chickens’ poor living conditions and the savage process of slaughtering them warrant a procedure that is more humane. Although one answer is to reduce or eliminate their consciousness, Bittman says the best method is to look for a meat substitute. In the Netherlands, for instance, a shop called The Vegetarian Butcher offers plant-based products that taste awfully similar to meat. The “chicken,” in particular, Bittman notes, would have fooled him had he not known about it beforehand. He says his experience there made him reconsider the advantages of eating vegetarian meat and how it might reduce the environmental damage caused by raising chickens industrially. Read More

Newsletter

Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger