The publication compiled an A to V encyclopedia of everything vegan from restaurants to people and more.
New York Magazine published an extensive “vegan encyclopedia” this week, complete with photographs of beloved vegan food. Writers Robin Raisfeld and Rob Patronite compiled the guide, which begins with a history of veganism and explains how technology is playing a role in the movement’s progress. The guide—which is aimed at omnivores—is organized alphabetically with entries such as “aquafaba” (the brine from chickpeas that mimics egg whites), “cheese” (listing a variety of artisanal vegan cheeses currently on the market, including Dr-Cow, Miyoko’s Kitchen, and Punk Rawk Labs), and “vegans, types of” (a humorous take on categories of vegans such as “ethical,” “junk-food,” and “part-time aka fairweather”). The encyclopedia also outlines a number of vegan restaurants in New York City, local vegan companies, and organizations—such as the Plant Based Food Association—fighting for animal rights.
Photo courtesy of Bobby Doherty
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