Trojan horse way to veganism: Slowly sneak in the sweet potatoes

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Kauffman suggests Bryan Terry’s Roasted Sweet Potato and Asparagus Po’Boy from “Vegetable Kingdom.” Photo credit: Ed Anderson

Animal rights, environment, and health are the trifecta for turning to vegetarian and vegan cooking. A Gallup poll concluded that 5% of Americans consider themselves vegan. Jonathan Kauffman tells the history of veganism in his book, “Hippie Food,” and offers recipes from some favorite vegan chefs in his recent piece for the Wall Street Journal.

The cover of “Hippie Food.” Photo courtesy of HarperCollins
Credits

Host:
Evan Kleiman

Producers:
Joseph Stone, Laryl Garcia