#erewhon-collaboration

#erewhon-collaboration

The ruling is a long-overdue victory—not just for ducks and geese subjected to force-feeding, but for the democratic process itself.

Whole Foods has endured a bruising time on this side of the Atlantic since entering the British market in 2004. Turnover at its UK arm fell seven per cent to £86.4 million in the year to December 2024, while pre-tax losses hit £20 million.

"He'd bring it in... and we would taste it. And then he would say, 'add a little more spice,' or 'let's tone the vegetables down.' Then he'd take it back to the kitchen... back and forth."

The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.

"Forgotten cuts" are officially back on the menu! We're seeing a shift as food lovers move beyond the basics to experiment with nose-to-tail cooking.

If you don't get your stuff together, you're not going to graduate with your friends. After struggling through high school, the then-17-year-old Ramdass wanted to ensure she would graduate with her friends. Heading to a local Barnes and Noble bookstore, Ramdass had one goal: Buy a book, because at that age, she had never read a novel from start to finish.

The James Beard Foundation Awards have long been considered one of the most prestigious awards in the food and hospitality industry, recognizing outstanding restaurants and chefs from across the country.

Chef Violet Witchel, creator of the now-viral "dense bean salad," didn't build a 3 million strong social media following by chasing virality. She built it by solving a problem. At a time when protein goals were trending and food prices were rising, she noticed something simple: beans were affordable, high-protein, and meal-prep friendly.

We are not moving away from making plant-based meat. This is a strategic expansion of our portfolio into additional protein categories. We start at the farm with clean and simple, non-GMO ingredients like yellow peas, red lentils and faba beans. We love clean protein and fiber.

Erewhon is a Los Angeles-based health-food chain that's a favorite of celebrities like Jake Gyllenhaal, Miley Cyrus, A$AP Rocky, and more. According to Erewhon's website, the store's founders Michio and Aveline Kushi opened the first location in Los Angeles in 1968 after they moved from Boston. They were inspired by the macrobiotic diet, which emphasizes whole grains, soy, and vegetables.

Since the duo got together as fellow students at Goldsmiths Centre for Research Architecture in 2013, they have been using the production and consumption of food as the focus for numerous long-term, site-specific projects that address how we should live-and eat in particular-in the face of climate change. As they put it: "Food is both deeply connected to the environment and to ecology but at the same time is also intersectional: every living organism on this planet is invested and preoccupied with processes of metabolism, ingestion and the acquisition of nutrients."

For someone aiming to end the global livestock industry, Bruce Friedrich begins his new book called Meat in disarming fashion: I'm not here to tell anyone what to eat. You won't find vegetarian or vegan recipes in this book, and you won't find a single sentence attempting to convince you to eat differently. This book isn't about policing your plate.

Live Kitchen fosters encounters between humans and non-humans, creating an ecosystem of harmony that questions contemporary urban ways of living through art and food.

The last decade has seen monumental shifts toward vegan dining, and Crossroads Kitchen in Beverly Grove has played a major role. Clichés can overwhelm discussions surrounding vegan restaurants, with side-eyed assumptions on menus that emphasize tofu, meat substitutes, and nutritional yeast. Yet chef and founder Tal Ronnen has struck a chord in Los Angeles and beyond with white tablecloths, stellar wines, intimate service, and an innovative menu favored by locals and A-list celebrities.

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple-each month, I choose a recipe. You make it, and you leave a comment on the recipe's blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month.

A sandwich doesn't have to have meat to be hearty and delicious. Although there are some disappointing meat-free options out there - mediocre bread topped with bland, ultra-processed "meat" or limp cheese - Los Angeles is filled with many vegetarian and vegan sandwiches that showcase just how great the category can be. These sandwiches really highlight the joy of great produce, something the city has incredible year-round access to.

Modern life often rushes us through meals. We eat at our desks, in our cars, or while scrolling social media, barely registering the flavors or textures of what we consume. Shifting this dynamic requires a conscious pause. The art of mindful eating and choosing whole foods is a compassionate approach to nourishment that connects us with our bodies and the environment.

"I made a connection with some Black farmers out in Florida in December, and I drove there to pick up the watermelons," he said. "Just so people can continue their fruit fasts and stuff like that. People were telling me 'I'm 10 days deep into a fruit fast and you're saving my life right now.'"

Sometimes all you need is to curl up on the couch with a big bowl of pasta, wearing an old sweatshirt that can handle a little tomato-sauce splatter. After all, it's comfort food with a heavy emphasis on the comfort - all carbs and sauce and warm, full feelings. But what if you could get that same satisfaction with the added benefit of a little protein boost with just one easy swap? All you have to do is reach for a box of edamame pasta.

Food trends are changing and evolving constantly, with yesterday's textures, flavors, and ingredients moving aside or inspiring the ones we expect to see in 2026. We expect the upcoming year to be influenced by health trends, as well as politics, and the need for comfort in our food offerings. People's ever-expanding palates and health needs are also colliding with their budgets, but that doesn't mean they plan to sacrifice their food experiences.