World Wide Veg
Hi friends,
Tenderly is proud to publish stories from and about animals and humans from all over the world. Whether it’s a dog rescue organization in Tanzania or the growing vegan movement in Okinawa, Japan, we’re countering the narrative that veganism is a white, Western thing and bringing focus to the game-changing restaurants, comforting global cuisines, and animal activism that is happening across nations and cultures.
Let’s take a trip around the world with Tenderly with just a few of the global perspectives we’ve published. Be sure to follow us — on Medium, Instagram, Twitter, and Facebook — to never miss a new story.
Slovenia’s Restaurant For ‘Semi-Responsible Hedonists’ by
Martina Žoldoš
Kucha, located in Slovenia’s capital Ljubljana, is creating an incredible model for actually sustainable, altruistic, and locally-focused vegan dining — just don’t call them a vegan restaurant.
Home Is Where the Pakoras Are by Aysha Imtiaz
Memories and a time-tested recipe from Pakistan, passed on from mother to daughter through generations, and now passed on to you!
How Vegan Sushi Ended Up in Peru by Alicia Kennedy
Checking in with El Buda Profano, a restaurant serving up vegan sushi made with mushrooms and mangos in Arequipa.
The Animal Rights Activists of Occupied Palestine by Jasmine Owens
Ahlam Tarayra, the director of the Palestinian Animal League, says that building strong humans is an essential part of animal liberation. In many ways, the group should serve as a reminder that animal rights and human rights must go hand in paw.
How Costa Ricans Are Coming Together To Save The Baird’s Tapir by Stephanie Vermillion
An inspiring story of how a vegan chocolate business has partnered with a local community-focused non-profit group to try to save the Baird’s Tapir from extinction.
How Kuntal Joisher Scaled Mount Everest Without Using Animals by Isabel Putinja
The dedicated vegan from Mumbai reached the top of the tallest mountain in the world once already, but the second time he had something even more to prove.
Vegans of Color: Tomi Makanjuola by Casey Walker
Nigerian-born Londoner Tomi Makanjuola is a chef and writer whose cookbook is focused entirely on plantains!
The Irresistible Joy of Doubles by Chef Leigh-Ann Martin
History, cooking tips, memories, and more — celebrating a vegan delicacy that has satisfied many from the markets of Trinidad and Tobago to a storefront in Brooklyn.
May Kaidee, The Chef Who Changed Thai Vegan Cuisine by Amanda Silberling
Visiting a cooking class in Chiang Mai, plus May Kaidee’s recipe for green Thai curry!
Vía Lactea Is Serving Puerto Rico Artisan Vegan Ice Cream by Alicia Kennedy
How chef Lorivie Alicea and her vegan business partner Reinaldo Sanchez craft locally-influenced flavors — like parcha (passion fruit) sourced from a local farm — that lead to lines down the street.
Jackfruit: The King of India by Joanna Lobo
Hailed as a vegan sensation to a western world just discovering its benefits, the jackfruit has always been a part of the Indian kitchen — a deep dive on jackfruit preparations across India and the scene at an annual jackfruit festival!
Honoring Her Ancestors, Without Eating Animals by Alisha McDarris
How one First Nations woman honors her indigenous Canadian culture’s traditions while abstaining from the hunt.
My Home is the Taste of Eggplant by Zinara Rathnayake
Memories of growing up in Sri Lanka, and a childhood rich with home-cooked eggplant dishes — despite dad’s Ayurvedic warnings.
XOXO,
