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