Vegan

Explore the booming plant based Taco Scene of LA as Paco explores three unique takes on tacos with a trip to Hijo des su Madre, Alchemy Organica, and El Cocinero.

Chef Anita Shepherd from Anita’s Yogurt is in the MUNCHIES test kitchen making aborrajados, a Colombian street food snack that can be made vegan!

Bryant Terry, chef and author of the new book “Black Food: Stories, Art, and Recipes from Across the African Diaspora,” is making his vegan version of disco fries, made with crispy fried taro in place of potatoes.

Chef Roy Choi and urban farmer Vicky Phouangbandith of Heart Beet Farm use Field Roast Plant-Based Sausage to put a vegan twist on the traditional Laos dish Lahp Salad.

Roy Choi and founders of Black-owned brewery Crowns and Hops, Beny Ashburn & Teo Hunter, serve up a Jamaican oxtail stew with Field Roast sausage and stout craft beer.

Chef Roy Choi and Jess Wang, founder of Picklé, showcase the taste-altering possibilities of traditional fermentation with a new plant-based take on Zha Jiang Mian.

A man who has spent 25 years investigating factory farms shares the appalling conditions he has found in his work, where animals are regularly abused and neglected.

With eating disorders on the rise, we explore how connection can help people.

COVID impacts kids' access to school lunch as Sophia cooks nutritious Kenyan food.

Sophia expores systemic racism in food systems and pays homage to Edna Lewis.

Iraqis holds on to their national flavor as Sophia cooks tomato-based sauces.

VWN Food Show