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The Vegetarian Issue 2017

August 3, 2017
Featured
Aug 3, 2017
The awkward conversation I'd like to have with my niece
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
August: To-Do List
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
August: Comings & Goings
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Rivers, pools and lakes are waiting to refresh your body and spirit
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Swim Philly aims to activate our public pools with water fun
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Regular bike maintenance—and fixing your own flats—is easier than you think
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Embrace your natural-born omnivorism. But leave the factory farms behind.
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
According to ancient yogic texts, peace is incompatible with the mass slaughter of animals
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
A vegetarian philosopher questions his own eating practices
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Recipe: Bean and Bulgur
 Veggie Burgers
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Recipe: Roasted Chickpea Salad with Pine Nut Gremolata
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Recipe: Summer Slaw
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Recipe: Grilled Mushrooms,
 Lebanese Style
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Recipe: Watermelon and Lime
 Granita
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Expert food recommendations from the ‘Philly Vegan Lady Gangsters’
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
A unique café offers life skills to former foster youth
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Three coffee businesses go brick-and-mortar
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Collingswood’s Constellation Collective
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
5 café drinks to keep your summer chill
Aug 3, 2017
Aug 3, 2017
Aug 3, 2017
Dispatch: From a chance meeting at a D.C. metro stop to the James Beard House in New York, a lifelong vegan journey to save animals and the planet
Aug 3, 2017
Aug 3, 2017
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