V.21 No.33 | 8/16/2012
Eric Williams ericwphoto.com
By Ari LeVaux
Like the increasingly popular vegan versions of Thai food that are popping up around town, sushi is starting to catch the Tofurky Syndrome. This is what I call the attempt to make animal-product-like food out of animal-product-free ingredients—Tofurky being, essentially, tofu in the shape, color, and arguably flavor and texture of turkey. In the Thai restaurants that go vegan, this translates into a colorful assortment of protein pretenders that you can’t help but be impressed by, even if you think it’s a bit silly.
The House on Mango Street at National Hispanic Cultural Center
Sandra Cisneros reads from her work and signs copies afterwards.
Fundraiser Night at Flying Star Café
Chris Ravin Showcase • rock, R&B at The Blue Grasshopper Brew PubMore Recommended Events ››