Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.
This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.
Tips for shopping and preparing food mindfully to help you from wasting food… and money.
Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!
Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!
The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.
Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.
Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!
Keep these strategies in mind to get the most flavor and nutrition from your produce.
With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.
When it comes to eating plants, it’s not all or nothing, so choose what works for you!
These food labels give meaningful insight into how the farmworkers who picked your food.