Welcome to another exciting edition of our newsletter. This week, we're diving into the evolving world of plant-based cooking and living. You know, I recently came across Joe Yonan's new book, "Mastering the Art of Plant-Based Cooking," and it got me thinking about how far we've come. It's amazing to see plant-based diets gaining traction, not just among us committed vegans, but also with folks who are simply curious about incorporating more plant-based meals into their lives.

What I love most is how plant-based cooking is drawing inspiration from diverse culinary traditions worldwide. It's not about mimicking animal products anymore; it's about celebrating the incredible flavors and textures of plants in their own right. From vegan BBQs to international cooking classes, we're seeing a explosion of creativity in our community.

This week's newsletter is packed with local events, global trends, and even a meme to brighten your day. So grab your favorite plant-based snack, get comfy, and let's explore what's new in our ever-growing vegan world!

Events for the upcoming week

• Saturday September 14th, Southern Fried Vegan will host Vegan BBQ in Dallas at Pegasus City Brewery (1508 Commerce St, Dallas, TX) from 5-8pm.

• American Association of University Women N. Dallas and Future-World Institute, are hosting a plant based meal and talk by Dän Lee Dimke, PhD at My Thai & Vegan IRVING on Sunday September 15th from 5-7:30pm. Tickets available here.

Plant based news

• VeganNews has come out with a list of Vegan Diners around the country. Spiral Diner in Ft Worth is listed.

• Another article detailing how to become a vegan. Most of the content is repetitive but putting in here for a refresh.

• Interesting article on upcharge at Starbucks. I didn’t know Peta is lobbying so hard to reduce upcharge on non-dairy milk.

• Washington post has an article on how and why scientists are trying to make vegan cheese just like regular cheese. Interesting that high-profile chefs, including Michelin-starred ones, are beginning to use and endorse these new vegan cheeses.

• Did you know, plant-based milks already represent 16% of store-bought liquid milk?

• Longevity Expert Bryan Johnson Describes Moment He ‘Broke’ And Went Plant-Based by Plant based Vegan.

Global Flavors, Local Kitchens: Why US Food Lovers Are Craving Vegan Cooking Classes

Experience the flavors of Melbourne's thriving vegan scene right in your own kitchen! While Otao Kitchen's classes are based in Australia, their approach to global vegan cuisine offers inspiration for food enthusiasts across the US. Imagine mastering vibrant Indian spices, perfecting Japanese-inspired plant-based dishes, and exploring a world of flavors – all while embracing a healthier, more sustainable lifestyle. From Boston to San Francisco, Americans are increasingly curious about international vegan cooking, and this article highlights why hands-on classes like Otao's are the perfect way to dive in. Whether you're a seasoned vegan or just veg-curious, discover how cooking classes can transform your culinary skills, expand your palate, and connect you with a community of like-minded food lovers – no passport required!

You can read the original article here.

Raw Food, Radiant Life! Weekend Workshop Retreat

From Friday, September 20th 7:30pm to Sunday September 22nd 11am CT, Suzy Edmonson is offering a Raw Food, Radiant Life! Workshop Retreat at 12 Eagle Point N Azle, TX 76020. Details and tickets purchasing options can be found here.

Meme of the week