October 5th, 2015

Cooking Meatless with Top Chefs: Bryce Shuman from Betony

Cooking Meatless with Top Chefs: Bryce Shuman from Betony

Chef Bryce Shuman opened Betony in 2013 and was named Best New Chef of 2015 by Food and Wine Magazine. Meatless Monday caught up with Chef Bryce at the Union Square Farmer’s Market in New York City to see how he shops for the produce that goes into the elegant meatless dishes he serves. Read More

Sideline Meat this Football Season with Silk and Meatless Monday

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Get ready to enjoy Meatless Monday Night Football this year with a menu of snacks with all your favorite flavors. This year Meatless Monday is partnering with Silk’s Sideline Meat campaign to help sports fans enjoy healthy, meatless game nights. Read More

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Dinner Recipe of the Week


President Harry Truman operates a movie camera during a picture-taking session on the south grounds of the White House, Oct. 5, 1947. The subjects were members of the White House News Photographers' Association, who presented the movie camera and a still camera to the president in a brief ceremony. Others are unidentified. (AP Photo/Harvey Georges)

Cutting back on meat is nothing new… FDR started Meatless Monday, and Truman pitched the idea on television as a way to feed the world. Here is the dirt.

SaladSome call salad overrated rabbit food… they couldn’t be more wrong! Salad is more than leaves and dressing – much more. Here is the dirt.

Dulse - the Bacon Seaweed

A seaweed that tastes like bacon? This seaweed has been making waves in the news for being as nutritious as kale and as tasty as bacon. Here is the dirt.

Shifting the Protein Focus

Can restaurants keep up with meatless demand? This new report shows diners want more meatless menu items, but they might have to look beyond the restaurant to get them. Here is the dirt.

The Summer of Love was back in 1967, but Ellen Kanner thinks a plant-based party in Pittsburgh will make this the Summer of Veggie Love. Here is the dirt.


11% of Stanford undergrads have pledged to forgo meat on Mondays. Why this trend toward vegetarian foods? Is the ‘Favorite Vegan-Friendly Large College” really Stanford? Here is the dirt.