Veg Newsletter
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April 2017
We’ve officially shaken off the chill of winter and are celebrating with vibrant, colorful food! From the emerald hues of our Chimichurri Avocado Salad to the pretty pinks of Plum Basil Jam to the indulgently indigo goodness of Mini Blueberry Cheesecakes, we’re making sure you’ll be feasting with both your stomach and eyes this spring! Plus, catch up on the latest from The Herbivorous Butcher, Chloe Coscarelli, and Esther the Wonder Pig. Finally, you won’t want to miss Isa Chandra Moskowitz’s tips for the best vegan brunch and 2017’s most veg-friendly college campuses. And of course, for more, be sure to pick up the latest issue of VegNews Magazine filled with succulent seasonal recipes, intriguing hot topics, and more!
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