Brenda’s approach to creating recipes always starts with 3 major considerations: (1) quick prep time, (2) easy to prepare, and (3) affordable ingredients. Try this easy vegan pasta salad for a delicious meal with minimal effort required.
With no grocery store within walking distance of her home, Brenda Sanders’ childhood diet was not afforded the privilege of choice, instead chock full of whatever processed foods were available. It wasn’t until she learned about racial health disparities that Brenda started to make the connections, setting the stage for the food justice outreach work she’s committed herself to for the past two decades.
Meet Brenda Sanders, FlipIt’s Chief Strategist and the Executive Director of the Afro-Vegan Society. Brenda brings decades of food justice activism in Baltimore and beyond to her roles as Chief Strategist.
lauren Ornelas first got involved in animal rights in 1987, and in the thirty-five years since, her activism has only expanded to become more encompassing and intersectional. With Food Empowerment Project, she’s connecting the dots and showing people what an ethical food system really looks like.
Making its first appearance on the cooking scene in the 1700s, the humble brisket made its way to the United States in the early 1900s with the immigration of Ashkenazic Jews and has since become a popular part of American cuisine.
Based in the Bronx, the Cypher uses ancestral memory to share vegan knowledge with Trans & Queer Black and Indigenous people.
Join Rabbi Jonathan Bernhard on an exploration of what kosher really means. On the streets of LA and in his own kitchen, Rabbi Bernhard reflects on the importance of food in Jewish culture, asking each of us to question whether what we eat matches what we believe.
Flipping the script on both the stigma surrounding food banks and the type of food you can find at them, Gwenna Hunter’s Vegans of LA Food Bank—the first of its kind in LA County—serves 43o households each month.