While I have some friends and colleagues who are Muslim, I knew little of the religion’s general food restrictions beyond pork and alcohol. With Islam currently practiced by 2 billion people across the globe, it seemed like a perfect opportunity to examine the overlap between halal (“legal”) and vegan foods. Interestingly, many highly Muslim countries already had vegan or vegan-friendly cuisines to start.
My knowledge of the Eastern Orthodox church is limited, aside from their fantastic food festivals and some basic history about their split with Catholicism in 1054. Given their continued practice of strict fasts throughout the year, countries with ties to this church have developed some delicious (and even indulgent) vegan-friendly dishes. I happily produced a delicious Georgian recipe in my own kitchen.
Coming into 2026 I wanted to make a concerted effort to eat less dairy. Coming into Lent, I was curious to learn more about how religion has influenced one of my favorite vegan-friendly cuisines: Italian. Not all heavily Catholic countries lend themselves to plant-based diets, so I’m kicking off a Lenten exploration of culinary adaptations to religious limitations (and religious adaptations to culinary limitations).
Is it possible to reduce our resource consumption without abandoning a certain quality of life? The 2000 Watt Society thinks so. I first encountered this group in a near-term climate fiction novel following the lives of people trying to avoid the worst of climate change impacts. A recent trip to Switzerland showed me it can be done better than we’re doing it back home.
Physical exercise, play with others, and mental down time are all critical to build resilience to stress, but the majority of us abandon efforts to adopt healthy New Year’s behaviors before the end of January. With record levels of stress in my life and on the world stage, I for one am in desperate need of resilience, however I can manage to create it.
Giving up animal products entirely may not be a feasible option for many of us, but more people are eating less meat and cheese – and really making it count when they do. While I may never be a full vegan, it is important to me that I try to match my behaviors to my values, and that means eating less cheese more often.
For years I’ve incorrectly believed that sheep cheese has a lower carbon footprint than cow cheese because sheep emit far less methane than cows. They also produce far less milk, which balances the scales. In reality, cheese has an extremely high carbon footprint, higher than some meats. For that reason, it seemed like time to reevaluate whether my actions are still aligned with my values.
Foraging can be risky business, especially when the ingredients in question contain toxins. With that said, I generally have fun cooking with invasive or aggressive plants from my garden, and milkweed was no exception. I recently learned more about this versatile plant and its historic medicinal applications while learning how to cook the seed pods that start to appear mid-summer.
The hateful phrase “good enough” always feels like a cop-out to someone who strives for perfection in all aspects of her life, but I’m learning to live with it during what has been a very difficult year. Knowing I wouldn’t achieve a perfect Thanksgiving dinner, even if I tried, my goal shifted to something far more important: spending time with my dad.
Many people associate monosodium glutamate (MSG) with Chinese food, but it’s actually in a lot of what we eat, whether it is added to processed foods or naturally occurring in more umami foods, like cheese, fish, and mushrooms. While it gets a bad rap, recent studies indicate that it’s probably not the villain it has been painted to be over the years.