 | With the spring season comes an abundance of farmers’ markets, which means it’s also time to cook delicious recipes such as chickpea salad, eggplant soup, and refreshing sorbet. Once you’re done cooking, learn about international victories for animals, a vegan restaurant expansion, and how fish populations could rebound in just 10 years! Plus, read about a trip to veg-friendly Bali, debunk three myths about protein and a plant-based diet, and discover the best vegan snacks at Starbucks. We can’t believe it’s already April, but this springtime edition of the VegNewsletter has everything you need this month!
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