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Vegan

FOOD
June 23, 2011 | By Rene Lynch, Los Angeles Times
Tal Ronnen catered the vegan wedding for Ellen DeGeneres and wife Portia de Rossi. Casino mogul Steve Wynn tapped him to add vegan dishes to the menus at all 22 restaurants at the luxurious Wynn and Encore resorts in Vegas. Former McDonald's executives invited him onboard to help launch a chain of healthful fast-food restaurants later this year. And when Oprah decided to try the vegan thing, Tal was her guide. (She calls him the best vegan chef in America.) But here's the real secret behind his ascension to first-name-only status as a vegan rock-star chef: He thinks like a meat eater.
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NEWS
February 15, 2011 | By Tony Pierce, Los Angeles Times
NOTE: This is a blog about two guys attempting to lose weight over a six-week period.  They kicked off their weight-loss "strategies" on Jan. 10 . Got lucky and got to take exactly who I wanted on a nice Valentine's Day dinner Monday night. We had the most interesting conversation, several shots of whiskey, and yes, America, some dishes that were going to help me get neither fit nor trim. RELATED: Two guys lose weight: The journey A while back, I remembered that she was inspired while at a yoga studio.
BUSINESS
February 10, 2011 | By Emily Bryson York
If you were looking to build the next great restaurant chain, surely you'd start with a burger. Or some delicious, oily chicken. Or deli sandwiches. No one has ever made it big in America with veggie burgers and vegan brownies. Then again, Americans have never been fatter, nor have the trumpets of moderation ever been sounded so loudly. Movies and books lecture the country about laying off the fat and salt, and packaged-food companies have been changing their recipes in response to consumer requests and to anticipate new government dietary guidelines that call for more healthful eating.
NEWS
February 4, 2011 | By Tony Pierce, Los Angeles Times
NOTE: This is a blog about two guys attempting to lose weight over a six-week period.  They kicked off their weight loss "strategies" on Jan. 10 . Yes you can survive on six cookies, a chicken breast and a can of peas. Day 1 of the Cookie Diet, and I must say I was a little hungry through the day but the hardest parts were not fighting the pangs, but resisting the smells and opportunities all around me. The first came from the trendy hipster ice cream truck sitting outside my office when I got in to work.
FOOD
December 9, 2010 | By Jessica Gelt, Los Angeles Times
Seitan Wellington, it's what's for dinner this holiday season. At least it is if you're vegan, interested in becoming vegan, trying to balance your meat-heavy diet or just hanging around in the Spork Foods kitchen. Founded four years ago by sisters Heather and Jenny Goldberg, Spork Foods is a vegan food company that teaches cooking classes and revamps pantries with vegan and organic diet options. And just in time for the food-saturated holiday season, the sisters, in conjunction with an independent film collective called Open Road Films, have launched an online series of cooking classes in order to teach their vegan techniques to as many people ?
CALIFORNIA | LOCAL
November 24, 2010 | Carla Hall, Los Angeles Times
If you pass Karen Dawn's house in Pacific Palisades, you might see in her frontyard behind a white picket fence her elderly pit bull, Paula ? and two 5-month-old turkeys, Ellen and Portia. The fowl may not be the usual pet choice. But at a time of year when it is the usual food choice for millions of holiday dinners, vegans and animal welfare advocates try to raise consciousness about the slaughter by hosting meat-free dinners and events. FOR THE RECORD: Thankful turkeys: In the Nov. 24 LATExtra section, an article about two turkeys saved from slaughter by an animal advocate and invited to her Thanksgiving dinner was accompanied by a photo credited to Los Angeles Times staff photographer Brian van der Brug.
HEALTH
September 27, 2010 | By Joe Graedon and Theresa Graedon, Special to the Los Angeles Times
I currently follow a strict vegetarian diet and consume no animal products at all. Since vitamin B-12 is missing from the vegan diet, I wonder how many micrograms of it I should take. I've seen B-12 pills of up to 1,500 micrograms each in my food co-op, but the daily requirement is just 3 micrograms. Vitamin B-12 deficiency is far more common than most people realize. Vegans (who eat no eggs, dairy or other animal products) are frequently lacking in this essential nutrient.
ENTERTAINMENT
August 6, 2010 | By Kevin Thomas
Kevin Kline's prissy, stentorian-voiced Henry Harrison, a playwright manqué who lives in a seedy apartment in a Manhattan brownstone, explains to his new roommate, Louis ( Paul Dano), that he is an "extra man" who has cultivated the city's richest widowed grande dames and won a place at their tables and sometimes their Palm Beach guest rooms. What lifts him above a mere "walker," he says, is his "wit, intelligence and uncommon joie de vivre ." An enigmatic eccentric, Henry does in fact possess these qualities, and the deft ways in which Kline mines the comic valor in the man anchors writers-directors Robert Pulcini and Shari Springer Berman's wryly comic "The Extra Man."
HEALTH
July 26, 2010 | By Jeannine Stein, Los Angeles Times
Every so often, we take a candid look at the private dietary lives of people whose food choices need a makeover. Up this week: the kitchen and dining habits of 22-year-old Jessica Watson and her boyfriend, 31-year-old Todd Preboski. She's a vegan; he eats fish but no other animal-based foods. Such diets may conjure up images of fresh vegetables and fruits, nuts, tofu and whole grains. But a lack of time and planning have cornered the couple into relying too often on Taco Bell burritos, protein bars and potato chips.
HEALTH
July 26, 2010
This recipe from registered dietitian Lisa Gibson provides protein, fiber, iron and vitamin C, and can be easily added to the couple's culinary repertoire: Note: this recipe has not been tested. Swiss chard with cannellini beans (Serves four) 2 tablespoons extra virgin olive oil 1 to 2 medium onions, sliced thin 4 cloves garlic, crushed 1/2 cup vegetable broth 8 cups chopped Swiss chard leaves (remove and discard the long center stem before chopping)
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