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V.24 No.41 | 10/8/2015

BOBR: No Bones About It

Meatless Wonders

By Ty Bannerman
For your dose of fleshless food these restaurants are the best there is.
V.23 No.25 | 6/19/2014
Kimchi bento box
Eric Williams

Restaurant Review

Outside the Bento Box

Nu Asia Vegan

By Jen Panhorst
Our vegan correspondent checks out the meatless sushi at this brand new Nob Hill restaurant.
V.21 No.41 | 10/11/2012

BOBR: No Bones About It

Vegan + Vegetarian

Best Vegetarian Restaurant

For those who prefer a few more field greens on their pizza and a few more black beans in their burger.
V.21 No.33 | 8/16/2012
Surprising ingredients ...
Eric Williams

Dish Jockey

Vegan Sushi?

By Ari LeVaux

Loving Vegan

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.

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V.21 No.4 | 1/26/2012
Ari LeVaux

Eating In

Vegan or Bacon?

Brussels sprouts swing both ways

By Ari LeVaux

Brussels sprouts with bacon is hardly a new idea, but the combination has taken off lately. Now the pairing is a menu meme, a darling of online recipe searches and food TV. But those green brassica balls also go effortlessly and deliciously, for example, in that most vegetarian of dishes: the leafy salad.

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Yashoda Naidoo, Annapurna’s World Vegetarian Café
Eric Williams

The Dish


Two restaurants reach the decade mark

By Christie Chisholm
Annapurna and Thai Crystal celebrate ten years of dishing.
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V.21 No.2 | 1/12/2012


The Daily Word in danger on Lead, Kanye West inspiration and scotch in a can

By Marisa Demarco [ Thu Jan 5 2012 10:50 AM ]
The Daily Word

APD shoots and kills suspected burglar at St. Pius High.

Casey Anthony releases first installment of her video diary.

5-year-old boy falls into open manhole in the Lead construction zone, family says, and swallows sewage.

The final tally of U.S. casualties in the Iraq War: 4,486.

Mom wraps up real-live sergeant as Christmas present.

Songs Michele Bachmann should have resigned to.

iPhone app will pay you to work out.

Robert Frank chosen to be UNM’s president.

Inspirational Tweets from Kanye West.

Best sub-headline of the year thus far: At the Iowa caucuses, the corpse of the Republican Party was wandering around Des Moines, hungry for brains.

Drunk woman rubs her butt on a $30 million abstract painting.

Facebook makes in-person conversations redundant.

Scientists distort light for the Pentagon to create time holes.

Code Red Velvet,” a song about the cupcake that threatened national security.

Romney wants Big Bird to run on advertisements.

Vegan bodybuilders.

Satellite discovers a buried city in Egypt.

Scotch in a can.

V.20 No.43 | 10/27/2011
Owners Rosa Zamora (left) and Carson Stradford
Sergio Salvador


Mint Tulip

Comfort without cruelty

By Ari LeVaux

Vegan food has a reputation for being bland and boring. It doesn’t have to be that way, of course, but the cuisine and the people who cook it have inherited this stigma. For proof that vegan food can be comforting and filling, we have Mint Tulip, which opened this spring where 20 Carrots used to be.

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V.20 No.42 | 10/20/2011
Sergio Salvador



Raw ambition in the City Different

By Ari LeVaux

When I first heard about Body, I wondered how it was spelled. Given it’s in Santa Fe, I figured maybe it was “Bodhi,” or “Baughty,” or some other inscrutable spelling. But Body? Too obvious. It was the last thing I thought of. That’s the name of a gym.

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V.20 No.37 | 9/15/2011
The Talin Market food truck pod meets on Wednesdays for lunch.
Mina Yamashita

Mina's Dish

Food Truck Takeover

By Mina Yamashita

It’s Wednesday at high noon. A half-dozen food trucks line the parking lot at Talin Market, and they’re ready to serve up more than the usual hot dog. I’m here to sample the goods, beginning with The Chopping Block’s soft fish taco garnished with mango salsa. I wash it down with organic limeade at Make My Lunch, then head to Oz Patisserie’s over-the-top desserts, where I’m handed one of the best crème brûlées I’ve had in town.

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V.20 No.34 | 8/25/2011
Sergio Salvador


Market Report: UNMH

Fresh ideas in “health care”

By Ari LeVaux
Among the concrete columns at University Hospital’s patient pickup/drop-off point, fresh sprouts are available at Debrilla’s Living Foods. Debrilla Ratchford is of one of the 10-odd vendors that compose UNM Hospitals’ weekly Farm Fresh on the Plaza event—a growers’ market, essentially—which goes down Wednesdays from 2 to 5 p.m. There’s fresh produce, prepared foods hot and cold, and lots of informed conversation going on.
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V.19 No.43 | 10/28/2010
Chef/owner Pat Phomnoi

Restaurant Review

Thai Vegan

Enlightened dining

By Ari LeVaux

Rarely does a restaurant’s name describe its most salient qualities as succinctly as Thai Vegan. Ironically, while the name may turn away some rabid omnivores, many of those may not have even noticed the lack of animal product if they hadn’t been tipped off. More of them still would probably be surprised by how much they like it.

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V.19 No.3 | 1/21/2010


By Alex Brown and Evan George

Sometimes we have a helluva time trying to keep fresh herbs from the ravishes of death—by waterlog, freezer-burn or simply old age. We profess a tendency to neglect them in the fridge until it's almost too late.

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V.18 No.41 | 10/8/2009
Best Tofu:   Fei’s Health Café
Lindsay Holmes


No Bones About It

Best Tofu

While there are still some out there who have yet to be converted to Team Tofu, there are plenty of us who have, and we know a perfectly done piece of tofu is a magical thing. At Fei’s, everything is vegan, so tofu isn’t the poor stepsister of meat dishes; it’s frikkin’ Cinderella. (EAH)

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V.18 No.34 | 8/20/2009

Ask Ari

By Ari LeVaux

Q: I hear that you're not supposed to use olive oil when frying. Why is that, and what should I be using? I'm vegan, so you can hold the bacon grease—I know how you operate.

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