It's the spring issue!
The March/April 2018 issue is jam packed with vegan news you can use!
- 50 New ways to save the planet
- Why do we eat meat?
- A day in the life of a social media star
- Fun Food from chef Chloe Coscarelli
- Vegan travel to Texas, Salt Lake City, and Sri Lanka
- Shake and bake vegan pork chops
- Plus vanilla match custard, stuffed potatoes and so much more...