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Episode 208: Chickpea Magazine, vegan quarterly: On todays episode of THE FOOD SEEN, Cara Livermore didnt foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as

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On todays episode of THE FOOD SEEN, Cara Livermore didnt foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Caras diet may avoid the consumption of animal products, Chickpea Magazine doesnt limit its topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. Its not just about egg replacements anymore. This program was brought to you by Edwards VA Ham. Veganism isnt this weird thing that happens to hippies or people online - there are cultures around the world that bolster this vegan movement. Were not just making things up - were getting it from other cultures. [23:00] --Cara Livermore on THE FOOD SEEN

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