Locale
July 9, 2020
Folks over in the Southwest part of Las Vegas continue to get new vegan options. The wood-fired Italian restaurant Locale is the latest to add
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.
Folks over in the Southwest part of Las Vegas continue to get new vegan options. The wood-fired Italian restaurant Locale is the latest to add
While Black Lives Matter may not be inundating your news feed any longer, Black lives still matter. Today is Blackout Day, a call to action
Sure, it may be hot in Las Vegas now, but outdoor dining will always have an appeal. Especially if you’re not comfortable dining inside a
The meal prep industry in Las Vegas continues to thrive. Peterson’s Pantry is your answer for home-cooked (mostly) comfort food that’s made-from-scratch and entirely vegan.
Here’s the thing about The Guilt Free Glutton: if Chef Stephen Parker wasn’t there with his all-vegan Down 2 Earth Plant-Based residency, they wouldn’t be
Your search for decadent vegan desserts in Las Vegas ends here. CannaCake Babe is small-batch vegan bakery specializing in cannabis-infused cakes, cookies and more, delivering
Chef Kaimana Chee is a Chef Ambassador for JUST, the maker of JUST Egg (and the new JUST Folded Egg). Chef swung by our new
The Mayfair Supper Club isn’t your normal Las Vegas restaurant. But, it is what you’d expect from a Las Vegas restaurant when it goes all
Plant-based Chef Suzi Gerber is someone I go to often for advice on food. She’s the author of the new book, “The Plant-Based Gourmet” which
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