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Nov 26, 2018, 12:22 pm259 pts
EcoWatch
By Anna Ben Yehuda There has, arguably, never been a better time to be a vegan in America. As chefs across the country create menus reliant on fruits and vegetables in an effort to embrace health, eaters are getting used to the idea of entrées made entirely of vegetables (albeit souffléd, stirred and brined…
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