As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, plantmade, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website One Green Planet, and has contributed to SF vegan lifestyle blog Vegansaurus and San Diego food blog Pizzelles.
Currently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on facebook and on twitter @plantmade.
Vi Zahajszky's Latest Posts
Azahar is a coffee company doing something that no one else is–or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.
Chloe Coscarelli has taken the culinary world by storm since her victory on Cupcake Wars with her vegan confections. On March 6 Chloe’s first cookbook, Chloe’s Kitchen, launches with recipes ranging from sweet to savory, simple to complex, and, of course, featuring her award-winning baked goods.
At Christmastime in Hungary, THE holiday dessert that’s made in every household is Beigli, a rolled pastry, filled with either poppy seed or walnut filling. Here is a vegan version that’s tastes just as delicious as it’s non-vegan counterpart!
People are giving up gluten. Whether it’s due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don’t change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal.
The vegan, cruelty-free lifestyle extends beyond food. Compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear.
Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the “little sister” to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.
Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige.
First impression of Source, the brand new vegetarian “multi-dimensional” restaurant that opened in the Design District.
Source, opening March 9th for dinner, is a vegetarian (and vegan-friendly) restaurant offering an extensive organic menu, as well as a host of mood-enhancing and body-healing atmospheric elements.