Do the dropping temperatures make you want to cozy up and cuddle with a warm cup of broth? Want the highly touted benefits of bone broth without the bone? Thanks to some innovative companies committed to health and sustainability such as Beyond Broth and OM Mushrooms Superfood, you can have your broth and eat it too, so to speak.

OMMushrooms Superfoodcreates its broths from mushroom superfoods such as shitake, lions mane, reishi, turkey tail (which is a mushroom), and cordyceps.The brand has two vegan varieties a mighty mushroom blend, which is simple and earthy, and a miso variety, which has the savory satisfying flavor of the Japanese staple. Both are warm, nourishing, and sustaining with 7 grams of added clean protein sourced from pea protein. OM Mushrooms Superfood broths are unique in that they all leverage the natural umami flavor of organic nutritional mushrooms, which are fabulous in savory applications. They are designed to offer a great consumption experience and broad health benefits led by immune health.

Multiple studies link gut health to immunity: According to a review from the International Journal Of Molecular Sciences on the health-promoting benefits of edible mushrooms on gut health, the gut microbiota contributes to gut immunomodulation in tandem with both the innate and adaptive immune systems. The important sources of prebiotics in mushrooms are non-digestible mushroom polysaccharides which can inhibit pathogen proliferation by enhancing the growth of probiotic bacteria in the gut.

By adding a variety of mushrooms to the mix, a veggie broth can have the same gut healing properties that many bone broths claim to have. Mushrooms are loaded with selenium, Vitamin D, B vitamins, iron, and zinc, all key nutrients for boosting immune health and whether you use a packaged mix or make your own broth, these powerful fungi are a key component in nutrient-dense broths.

In addition, seaweed and turmeric can also contribute to stomach lining health and digestive tract, both of which easily can be added to your homemade broths. Aloe vera and fermented foods will also help heal the lining of the gut and adding them into your diet can help you steer clear of the collagen and animal products in traditional meat-based bone broths.

Personally, I love to pour my veggie broth late morning and sip on it as I would tea throughout the day. You can also have a cup as a sustaining snack or you can use the powdered mixes in recipes to create a more savory nutritional meal. Try this satisfying recipe for creamy mushroom cauliflower soup with OMs Mighty Mushroom Broth. I love to make my own broth to warm my home with the scents of nourishment using a recipefrom Wallflower Kitchen loaded with veggie goodness.

Broths are a great way to feel healthy and strong all year long, and these vegan alternatives to bone broth pack all the taste and health benefits of the real thing.

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Bone Broth Without the 'Bone': Vegan Broths to Boost Immunity - The Beet

Tianna Johnson is a writer, academic and the founder of Black Girls Camping Trip.

Three times now, Ive unsuccessfully tried to convert to veganism.

It got to a point where I was becoming increasingly frustrated with my own failed attempts when, after engaging with more Black vegans and vegan literature, the journey to meat reduction became surprisingly easy. The difference in resources, advice and cultural understanding has a significant impact on ones ability to change ones lifestyle so dramatically. There is clearly a complicated relationship between Blackness and veganism.

So why didnt white veganism resonate?

The decision to go plant-based is a tough one. If you live in the West and engage in consumerism, its inevitable that the way you live is entrenched in the excessive use of animal products. The most common reasons for making the switch include animal welfare, health and environmental impact. For me, the animal-cruelty argument never stuck.

White vegans, and their respective organisations, co-opt the language of Black activists where speciesism is involved, in order to get their point across. By using the ism suffix to show cruelty against animals, they instead present as anti-black and racially tone-deaf.

This clumsiness always made veganism unappealing to me, especially because my first contact with this way of life was through large animal rights groups, like PETA.

PETAs gracelessness almost desecrated veganism for me. The groups award-winning 2019 SuperBowl advert adopted the infamous anti-racism kneel first used by Colin Kaepernick in protest of police brutality directed towards Black Americans. This was clearly used by PETA to shock viewers, at a time when Kaepernicks kneel was stirring up so much debate and chaos in the US. At the time, Kaepernick had also been dropped by his team and denied his right to work despite being one of the most reputable players.

We cannot accept that historical violence against Black people is unique enough to have its own movement, while simultaneously equating a legacy of colonialism and slavery to specieism.

In no way am I justifying animal cruelty. But the speciesism movement demonstrates just how far we are from the eradication of racial violence. Not only does it place my human rights on the same level as that of a chicken, but I also live in a world where the humanity of Black folks is equated to that of beings who arent even human.

The atrocities inflicted on my community have been studied, quantified and published, and yet we are no closer to racial equality. But PETA can skip all of the steps that require progress - by stealing the journey instead of taking one of their own. There are no stakes for an animated rabbit on his knees, but there are very real consequences for Black people who speak up, as Kaepernicks career has proven.

All this extends to the importance of cultural preservation for Black people. In most modern Black cultures, meat plays a huge role in how we experience culture.

As we move into an age of multiculturalism, even if it is only experienced digitally, the borders are open for people from outside to cross, engage and violate. Its well established that many of our modern cuisines are meat-centric. Francisca, founder of Black Geographers has said this herself.

My mum is half Zimbabwean and meat is a big part of Zimbabwean cuisine, she says. In the UK, food is one of the ways that we interact with a homeland that were separated from. Asking Black people to renounce this is huge. In the post-colonial era where cultural appropriation is rife and so much history has been lost to colonialism, its justifiable that Black people resist these changes.

Yet, for me, the journey towards veganism is about interacting with this culture that was left behind.

On my mother's side, my family are from remote, country parts of Jamaica, where the consumption of meat would have been controlled. It wouldnt have been viable for my family to have raised as many chickens or cows that we consume daily here in the UK. Therein lies the distortion of what my culture is because, in migrating, many of our elders were presented with the opportunity to make more of our meat-heavy cuisine.

This was one of the privileges of coming to the United Kingdom, where the mass production of meat was further along in its development than it wouldve been back home. My grandparents converted to Rastafari after arriving in the UK as part of the pan-African movement across the West, meaning they adopted a vegetarian lifestyle.

Hard food is one of my favourite cultural dishes and can definitely be enjoyed without meat. This is a composition dish, you can put your favourite bits in and leave your least favourite out. Boiled dumplings, yam, pumpkin, plantain and sweet potato are just some of my favourites. The word for this diet is ital, referring to a belief system, compulsory in the Nyabinghi Mansion of Rastafari, which dictates that its followers should eat food grown from the earth around them - unmodified.

It might even be what one considers to be veganism in The West.

Were seeing this move return in all of its forms, from chefs like Sisterwoman Vegan, who has revolutionised Caribbean and African American dishes by substituting plant-based options into traditional dishes.

It is important for members of large, and predominantly white organisations that champion veganism to know what kind of impact they are having on Black conversion. If they care as much about the eradication of animal cruelty and reversal of climate change as they claim to, then they should respect the experiences of Black people.

Its understanding that the path to this lifestyle will not land if Black people, sometimes with little choice about what they can eat, are being harassed. Instead, these organisations should show that a move to veganism can be a positive return to lost culture.

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The complicated relationship between Blackness and veganism - Euronews

You see this ingredient in so many vegan products, but what is it? And should you be worried about eating it? Here is the scoop on Soy Protein Isolate and why it's in so many vegan or plant-based foods.

The Impossible Burger has it. So, too, do vegan protein bars, other fake meats, and some granolas. In fact, suffice to say that if youre eating vegan food, youre probably consuming soy protein isolate. Yet while youre familiar with soy and protein and know theyre healthy, the isolate part has you confused. No more, as experts weigh in below and explain what this foreign-sounding ingredient isand why it shouldnt actually be a huge worry.

True to its name, soy protein isolate originates from soy, specifically defatted and dehulled soybeans, according to the Journal of Nutrition.By soaking the soybeans, protein can essentially be isolated out and dehydrated. As a result, that soy protein isolate becomes an ultra-rich source of protein, its content about 90 percent protein, says Nanci S. Guest, Ph.D., R.D., C.S.C.S., plant-based dietitian and nutrition scientist at the University of Toronto in Ontario.

Soy protein isolate is then added to foods, which not only boosts the protein content but also does so without adding additional fat or calories. Its not unlike how manufacturers use whey protein isolate with one obvious difference. Soy protein isolate is from plants, and whey is one of two proteins from dairy, Guest says.

Throughout the years, soy has had to fight to earn its justly deserved spot in the health food world, people often harboring an erroneous belief that isoflavones, also called phytoestrogens, in soy can increase your risk of breastor prostate (or other hormonal) cancer. Fortunately, numerous studies now exist to show the benefits of eating a moderate amount of whole soy foods like soybeans and edamame, and even minimally processed soy foods like tofu and soy milk. These foods help reduce the risk of cancer, especially breast and hormone-related cancers, and recurrence of cancer, says Susan Levin, M.S., R.D., C.S.S.D., director of nutrition education for the Physicians Committee for Responsible Medicine.

So whats the worry with soy protein isolate? Theres some concern that like cows milk, soy protein isolate may increase insulin-like growth factors such as IGF-1. Once soy protein isolate is extracted from food, it may promote cancer and cancer growth, Levin says, citing a study in Nutrition and Cancerthat recommended men with early-stage prostate cancer "not to exceed dietary protein recommendations."

Others, however, say otherwise. Theres zero evidence that soy protein isolate acts differently than soy food, Guest says. In fact, soy protein isolate may actually have some health benefits.

According to the National Cancer Institute (NCI), soy protein isolate has been shown to reduce tumor incidence and growth in some animal studies and may also inhibit endothelial cell proliferation. And because it does contain phytoestrogens, displaying mild estrogen-like effects as a result, soy protein isolate may help regulate hormone balance and reduce the risks of breast cancer, heart disease and osteoporosis. Levin notes, however, that the NCI is citing studies done on animals, not humans, which could affect results.

And for individuals who are wanting to make fitness gains in the gym, soy protein isolate might be beneficial there as well: Soy protein isolate is firmly established as a high-quality protein that promotes gains in muscle mass and strength among individuals engaged in resistance exercise training, says Mark Messina, Ph,D., M.S., president of Nutrition Matters in Pittsfield, Mass. Soy protein isolate also lowers cholesterol modestly.

Whether you eat soy protein isolate depends on what youre hoping to get from it. If you want to receive all of the same health-promoting benefits as whole soy foods, you might be out of luck. Soy protein isolate is lower in isoflavones and doesnt provide some of the other components found in whole soy like fiber and omega-3 fatty acids, says Messina, although he does say that both soy foods and isolate can have a role in the diet.

On the flip side, though, soy protein isolate can help you meet your protein needs. The question, of course, becomes whether you need that much protein in a single serving. A small food item with 20 grams of protein is a ridiculously high amount, Levin says, adding that it may be more of a marketing ploy at this point. Companies are playing on your fear that you need more protein.

In the end, soy protein isolate isnt the biggest red flag in the health world, and if you eat it every now and then or in moderation, it shouldnt be a concern, Levin says. Yet for optimal benefits, strive to eat whole sources of soy whenever possible.

See the rest here:

What is Soy Protein Isolate, Found in Vegan Food, and Is It Bad? - The Beet

(Updated September 8, 2020) | Well-known for having long waiting lists, high prices, small portions, and luxurious recipes made by top chefs using only the finest of ingredientsMichelin star restaurants take fine dining to the next level. Granted, many of these prestigious restaurants feature meat and seafood dishes. But there are still a number of vegan Michelin-starred menus around the world that offer stunning meals made exclusively from plants.

But what exactly is a Michelin star? And why do restaurants covet this rating?

Many are familiar with the Michelin company through its variety of car tire offerings. But the Paris-based brand is also well-known for its Michelin Guide.

French industrialist Andr Michelin and his brother, douard, founded the Michelin Tyre Company in 1888 in Clermont-Ferrand. And in 1900, the duo compiled the first Michelin Guide.

The brothers launched the travel guide in order to help traveling motorists better plan out their trips. At the time, there were less than 3,000 cars on the road in the country. The brothers hoped the new guide would increase the demand for automobiles. In doing this, they also hoped that purchases of their car tires would increase, too.

For twenty years, the Michelin brothers gave out the guide at no cost. However, in 1920, the duo launched a brand new guide, which sold for seven francs. According to Michelin, the new Michelin Guide featured a list of local French restaurants and other establishments like gas stations and hotels to help improve motorists travel experiences.

Due to the growing popularity of the guides restaurant review section, the brothers hired a team of restaurant inspectors to better rate the restaurants. And in 1926, the company began awarding one Michelin star to fine dining establishments in France.

In 1931, the company expanded its rating system to include three stars. Five years later, the company published its criteria for ranking restaurants.

The Michelin Guide awards one star to a very good restaurant, two stars to a restaurant that has excellent cooking that is worth a detour, and three stars to a restaurant that has exceptional cuisine that is worth a special journey.

The Michelin Guide now publishes editions in a number of countries. These include the U.S., China, and Belgium. The former received its first guide in 2005.

Although not all restaurants accept the ratingsome believe it stifles a chefs creativity in the kitchenmuch of the culinary industry reveres the iconic rating system. As such, many restaurants around the globe vie for the highly coveted Michelin Star status. These five vegan Michelin-starred menus managed to snag the prestigious rating this year.

Nestled in Shanghai, this vegetarian restaurant scored one Michelin star as part of the Michelin Guide Shanghai 2020 edition. Fu He Hui boasts an expansive plant-based menu. This restaurant encompasses a serene Zen-inspired atmosphere that truly reflects the idea that veganism isnt just about the food, but is a way of life, Michelin star inspectors said in the rating.

The inspector added: Only set menus are served, with masterfully created and artfully presented dishes, including some old-fashioned labour-intensive recipes. Tea culture is also closely related to Zen. Which is why the restaurant offers tea pairings where four different Chinese teas are served to complement the dishes.

The restaurants vegan menu includes options like crackers with eggplant puree. It also offers beetroot rolls with chickpea filling and a mix of avocado, mango, and tomatoes in a seaweed waffle cone.

In November 2019, Beijing-based restaurant Kings Joy was only one of two restaurants that entered the inaugural selection of the Michelin Guide Beijing.

The Michelin Guide awarded the vegetarian restaurant a coveted two stars. It offers vegan options and serves a variety of dishes featuring organic vegetables from local farms.

In the review, Michelins inspector said: Try [the chefs] tasting menu for culinary highlights, such as honeylocust, fox nuts, and peas, as well as rice with assorted mushrooms and peach resin, both delivering a nice contrast of textures.

Located right in the heart of Vienna, this Michelin-starred restaurant features an elegant plant-based menu created using regionally sourced ingredients. The fine-dining restaurant, opened by Austrian restaurateur Christian Halper, also sources some of its produce from its own garden.

Michelins inspector said: The depth of flavour that youll find in the exclusively vegan and vegetarian dishes on offer here is remarkable!

The inspector added: And how about a bottle from the ever-growing selection of organic wines? Or perhaps one of the restaurants home-made alcohol-free drinks to wash down the sophisticated, flavoursome fare?

Michelin awarded this vegetable-centric, Tokyo-based restaurant two stars as part of its 2020 Tokyo guide. Michelin first recognized Daigo in 2009, awarding it two starsa distinction the restaurant has maintained each year since.

The restaurant sources its seasonal ingredients from a local market to create vegetable-centric and authentic recipes. While some dishes feature small amounts of eggs and dried bonito, a tuna relative, the restaurant offers completely vegan meals.

Among the dishes of particular fame are the soba with grated yam flavoured with Japanese mustard and the zosui with nameko mushrooms, Michelins inspector noted.

Joias chef, Pietro Leemann, opened the restaurant in 1989. In 1996, Joia became the first vegetarian restaurant in Italy to receive a Michelin star.

In the review, Michelins inspector wrote that Leemann became a vegetarian after a gradual philosophical and spiritual transformation in Asia.

After many years, his focus is now on natural food, which is avant-garde, experimental, skilfully prepared and beautifully presented. Full of flavour, the menu here is 80 percent vegan and gluten-free, the inspector added.

See more here:

5 Vegan Michelin-Starred Menus Around the World - LIVEKINDLY

Rhode Island is fighting a sharp uptick in accidental ODs with a provocative online ad campaign Do you know your drug dealer is a vegan? and a fistful of cash to get the message out.

The $500,000 campaign, paid for by the states behavioral healthcare department, targets users who may not know that their dealer could be selling fentanyl and calling it heroin or some other drug.

The ads ask: How well do you know the person who sells you cocaine? Do you trust theres no illegal fentanyl in there? Did you know your drug dealer is vegan?

The point of the campaign is to get people to think about the serious and very often life-threatening consequences of using illicit substances that contain fentanyl a risk of which both the dealer and the user may not be appropriately aware, department spokeswoman Linda Reilly told GoLocalProv.com.

Rhode Island saw a 22 percent spike in accidental drug overdoses in the first quarter of this year.

Original post:

Rhode Island fights ODs with ad that asks: 'Do you know your dealer is a vegan?' - New York Post

Are you interested in veering into the vegan lifestyle but dont know how to make a healthy and tasty meal that will satisfy your tastebuds?

Transitioning into a healthier lifestyle is definitely a challenge when we grew up with certain eating habits. Most people tend to enjoy the seasonings, fattiness and smokiness that comes with eating meat. If you took those factors away and offered them raw meat it probably wouldnt be as appealing.

Oyster mushrooms are a vegan favorite because of its delicate texture and ability to transform. Fried Oyster Mushrooms or sauteed oyster mushrooms are popular choices. A cup of raw oyster mushrooms has 28 calories, 3 grams of protein, 5 grams of carbohydrates, and zero grams of fat. They are a good source of essential vitamins and minerals like riboflavin, niacin, phosphorus, potassium, and copper. The mushrooms have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are sometimes frilly-edged and can be found in clusters of small mushrooms or individually as larger mushrooms. Vegan chef Derek Sarno created an innovative press-and-sear technique that capitalizes on meat-like flavor. Pressing the mushrooms between 2 cast irons creates an incredible fatty-like burnt edge that changes the vegan game.

Once pressed and seared, you can serve the charred meat-like mushrooms with your favorite sauce and a knife and fork. You can slice them up to use in a sandwich, top over a quinoa bowl with pickled red onions and kale or skewer them and serve them dry with BBQ sauce .

Watch the technique below!

Would you try this?

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[WATCH] Can't Believe It's Vegan: Pressed BBQ Oyster Mushrooms - The Source Magazine

Ask a skeptic what vegans eat for lunch and they'll paint you a pretty sad picturelike a plate of plain lettuce with some beans and chopped veggies or some sort of bland AF vegetable soup.

Haters gonna hateand lunch can be tricky enough as it is, even if you haven't taken all animal foods off the table. I mean, you want something that is both easy to make in advance and interesting enough that you'll actually look forward to it all morning long. Plus, it's gotta be decently nutritiousunless of course you want to feel sluggish all afternoon.

Well, guess what: Limited as you may think they are, vegan lunches check all of these boxesand pretty easily. Vegan meals can be very meal prep-friendly because preparing veggies and plant-based sources of protein is simple and doesn't require a ton of time in the kitchen, says nutritionist Maggie Michalczyk, RD. "Plus, most of the components (with the exception of some veggies) will last for a few days.

Her one major tip for preparing vegan lunches? Make sure you incorporate a source of plant-based protein, so that the meal has more staying power. Michalczyk recommends building your lunch around a staple like chickpeas, quinoa, chickpea pasta, lentils, grains, or nuts and seeds.

Another plus: You don't even need to fire up your stovetop or oven to prep most vegan proteins. (Three cheers for canned beans.)

Are you sold, or are you sold? Get your plant power onand keep your eats interestingwith these 40 easy vegan lunch ideas.

See the article here:

40 Vegan Lunch Ideas That Are Quick, Easy, And Delicious - Women's Health

Vegan chef and entrepreneur Mykela Jackson recently launched an initiative to support Black-owned vegan businesses and entrepreneurs in creating community events in Minneapolis that focus on the enrichments of Black communities. Jacksons goal is to work collectively with other Black vegan entrepreneurs to create accessible and sustainable food systems in Black neighborhoods, specifically in Northside Minneapolis. The 22-year-old founder of Keikos Kitchen and Keikos Electric Herbs has so far raised more than $5,00025 percent of her goalthrough a GoFundMe campaign to fund the initiative. She has also created a group, the Black Enrichment Collective, to plan and organize events. The first event is being planned for the end of July to teach the community about the plant-based diet, sustainable food systems, and holistic health and wellness.

My mission has always been to inform my people on the benefits of an alkaline plant-based diet and redefine the term plant-based because the vegan community hasnt been entirely welcoming, Jackson told VegNews. Theres always been a Black-led plant-based movement happening in Minneapolis; we just havent had the support to make things happen. Now is the time. Black revolutions need to be led by Black people, and its time to make way for that.

As part of the initiative, Jackson also hopes to create co-op spaces in low-income neighborhoods that provide essential food resources. This project will take a lot of capital, so we invite white-led organizations to hit pause on business-as-usual and reinvest their time and resources in defense of Black lives, Jackson said. These funds are going to create generational wealth and stability to many families in the very near future.

Please support independent vegan media and get the very best in news, recipes, travel, beauty, products, and more. Subscribe now to the worlds #1 plant-based magazine!

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22-Year-Old Vegan Chef Starts Project to Support Black-Led Vegan Events, Pop-ups, and Entrepreneurs in Minneapolis - VegNews

A new documentary by John Lewis (aka Badass Vegan) unveils the racism that lies within the food industry.

RELATED: Support + Feed Teams Up With Amazon's Cooking Show New Day New Chef

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Have you ever wondered why healthy food is less available in communities of color? And not only that but why BIPOC are more susceptible to disease? These directly-related hard truths are built on an unjust food system that is exposed in the new documentary Theyre Trying to Kill Us.

John Lewis is a Black vegan filmmaker and Ferguson native who has witnessed and experienced this issue first-hand. Lewis shared, Even though Ive been involved in athletics and sports since I was a little kid, I did reach a state of childhood obesity where I was 315 pounds as a freshman in high school. Many years later, I found out that it was not only the lack of activity that led to my obesity, but it was the foods I was eating at the time. I started my vegan journey once my mother was diagnosed with colon cancer. After I did some research, I saw that animal protein wasnt just a cause of cancers but it was also the cause of many diseases within the human body and thats what led me down my journey to becoming a filmmaker in pointing out what Ive learned along the way to help out more people.

For this documentary, Lewis teamed up with Keegan Kuhn, the co-director of Cowspiracy and What the Health. Lewis told us they met a few years back at a festival. I had a booth for my protein shake, Vegan Smart, and he had a booth for his documentary at the time, Cowspiracy. When I walked over to the booth, he actually knew who I was and it just became a good friendship from there. Years later, Kuhn reached out to Lewis about working together on a documentary. Kuhn expressed a desire to reach more people with this documentary but didnt know how to do so.

Thats when Lewis suggested the idea of using hip-hop. Hip-hop really runs the world and if we can appeal to the people who love it, he shared, then they would be more willing to listen to the message. Theyre Trying to Kill Us will feature interviews with numerous hip-hop artists, public figures, and doctors as they discuss veganism, health, poverty, systemic racism, and more. Ne-Yo, Raury, TxTHEWAY, Lola Monroe, King Los, Dame Dash, Grey, Angela Yee, Dr. Neal Barnard, and John Salley are some of the guests who make an appearance.

When we asked Lewis what message he hopes to get across with Theyre Trying to Kill Us, he told us, This documentary is solution-based. The main purpose of this is to actually show people that they have a way out if they use a plan of action. I want people to see that there is a way out from the dark and dismal portrayal of health that has been shown to us in the past.

Theyre Trying to Kill Us is set to be released by the end of the year. They have not yet announced what platforms it will be available on. For the most recent updates, follow @theyretryingtokillusfilm on Instagram.

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New Vegan Documentary They're Trying to Kill Us Exposes Racism in the Food System - VegOut Media LLC

Restaurant and food briefs

Meatless corned 'beef' comes to town: Vegan and kosher corned beef is now available at Mudgie's Deli in Corktownand Oak House Deli in Royal Oak. Created by Jenny Goldfarb you may have seen her on "Shark Tank" and know one of her investors, Mark Cuban the meatless version of corned beef is available in more than 100 delicatessens in the United States and online atwww.unrealdeli.com.

Corned beef from Jenny Goldfarb's "Mrs. Goldfarb's Unreal Deli" product line is at Mudgie's and Oak House(Photo: Mrs. Goldfarb's Unreal Deli)

Buddy's teams up with Detroit History Tours: For those who love local history and deep-dish pizza, Buddy's Pizza and the Detroit Historical Tours have launched a virtual series that tells stories of Buddy's history. Hear them every night at 8 p.m. through July 23 on Facebook atfacebook.com/detroithistorytours. Fort the entire month, Buddy's is also offeringguests $4 off any 8-square pizza when ordered for carryout or dining in.

Michigan Mega Food Truck Rally at Canterbury Village: A family-friendly event with food trucks slinging a variety of cuisine, plus music, shopping, beer, wine and cocktails. 11 a.m.-3 p.m. and 4-8 p.m. Sat. $5 admission; free for military, veterans and kids younger than 5. 2359 Joslyn Ct., Lake Orion. Tickets must be purchased in advance at bigtickets.com.

Detroit restaurants get Wine Spectator Awards: Wine Spectator has released its 2020 Restaurant Awards, honoring the world's best restaurants for wine. Some of the many Metro Detroit restaurants named this year include Rugby Grille, Prime + Proper, Vertical Detroit, Wolfgang Puck Steakhouse, Big Rock Chophouse and Toasted Oak Grille and Market. Visitwinespectator.comfor the full list.

Kids eat free Sundays at Dickey's Barbecue Pit: Summer is here and that means barbecue. During the month of June get free delivery for online orders through the Dickey's Barbecue Pit app. The chain is offering deals on select items Mondays and Wednesdays and on Sundays get a free kids meal with an order of $10 or more using the code KEFOLO online at dickies.com or through the app.

Steve's Mediterranean Chef launches garlic sauce: The newest addition to Steve's Mediterranean Chef product line is handcrafted savory garlic sauce. Find it in the refrigerated dips section of local grocery for $4.99-$5.99 for 10- and 12-ounce containers.

Saffron De Twah reopens for carryout:About two weeks after restaurant dining rooms were allowed to reopen in the lower part of the state, Saffron De Twah is inching back to normal with carryout-only service. Ananiand his team have revamped the kitchen and made the small dining room more suitable for picking up carryout orders, which are packed in eco-friendly containers. 4 p.m. Thurs.-Sun. Masks are required for entry into the restaurant for pick up.7636 Gratoit in Detroit. Call(586) 359-6138 or visitsaffrondetwah.com.

Canton Farmers Market returns: Get fresh food and local merchandise each Sunday 9 a.m.-1 p.m. July 12-Oct. 25. Market is open rain or shine, face masks are required for vendors and staffand strongly encouraged for customers. Preservation Park, 500 N. Ridge Road. Canton.www.cantonfun.org.

Melody Baetens

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Vegan corned 'beef' comes to town, plus more food and dining news - The Detroit News