Maxwell Rabb is a Staff Writer at The Beet currently based in New Orleans. After spending most of his life growing up in kitchens, he became the kitchen manager at the Georgian Vegan/Vegetarian restaurant The Grit. With experience in fine-dining, plant-based cooking, and a writing degree, he found himself at sharing these experiences at The Beet.
This Company Says Its Vegan Chicken Will Convince You To Give up Meat
A new vegan food tech company based in Portland, OR, just secured funding to begin distributing its innovative, groundbreaking product to American consumers.
Little Caesars Introduces Vegan Pepperoni to Stores Nationwide
The third-largest pizza chain in the world will feature its first plant-based meat option on its new Planteroni pizza - a dairy-based pie topped with vegan pepperoni.
San Francisco is Getting the World’s First Lab-grown Sushi Bar
San Francisco-based aquaculture startup Wildtype plans to serve slaughter-free, sushi-grade salmon at the world's first lab-grown sushi bar.
Iron Chef Jose Garces Opens His First Vegan Restaurant in Philadelphia
Iron Chef Jose Garces has just opened his first vegan restaurant, Livy's Plant-Based Foods in Philadelphia.