Veganism is growing stronger day by day as people move away from meat and dairy and towards a plant-based diet. Unlike a decade ago, you can now very easily find vegan food at various food trucks, restaurants, and supermarkets. One such food truck is the Vegan Hood.
The Best Vegan Food Truck in San Francisco
The Vegan Hood is owned by Ronnishia Johnson and Rheema Calloway, two black vegan women celebrating their culture, their community, and most of all, their friendship. Coming from families where food is all about the meat, it was very difficult for the two childhood best friends to actually switch to veganism and then open up a business solely based on plants. But the two women fought for their dream and, in 2017, introduced the world to their finger-licking delicious food.
Being a part of the Black community was a challenge for Johnson and Calloway’s dream of veganism. Although their ancestors had been partaking in plant-based meals for decades, the world somehow looked at veganism as something for white people. In Bayview-Hunters Points, the place where the duo came from, it had always been hard for people to get their hands on healthy food items. The brilliant chefs decided to change the way things were working. They wanted to bring a change to the way people think and henceforth started their journey of introducing the world to the real side of their food culture.
The Vegan Hood chefs create magic with their hands. From their Sucka-Free Salad, which represents everything that The Vegan Hood is about, to the delicious Cajun Mac and Cheese, the menu is vast and every dish that sits on the menu is mind-blowingly good. Their flavors are a perfect blend of the traditional recipes that the girls learned from their grandmothers and the newly-introduced ingredients.
Johnson and Calloway have been best buds since the 9th grade. They’ve been through thick and thin together, and their friendship of so many years is quite visible when you visit The Vegan Hood. The duo loves to make fun of each other, but at the end of the day, they work together to make the world understand how great vegan food can be. Both of them ensure that people feel welcomed and are left satisfied. They open their arms and invite each of their customers to be a part of The Vegan Hood family.
Pro-Chefs Give Their Opinions on Onscreen Restaurants, and They Say the T-Shirts Are Too White
TV shows and movies set in the kitchen are never boring! Glamorous foods and their makers are trending onscreen, as millions of people are fascinated by chefs in onscreen-food dramas. As a new genre of entertainment, these shows are grippingly told and many times claustrophobic, as everyday kitchen life is captured for the small screen along with sharp knives, roaring flames, and insane rules. But how realistic are these kitchen-reality shows? A panel of professional chefs reviewed some onscreen kitchens and this is what they thought:
In this eccentric family sandwich shop, an award-winning sous chef returns to run his family’s struggling sandwich shop. chef Tom Kerridge has touted this show as amazing! The highlights were the true portrayal of the chaos of restaurant life with tensions running, dark humor, and the sweat and grit of late-night work which is true of every restaurant. However, Kerridge’s only complaint about the show was the fact that the t-shirts were too white. Another critic, Max Halley, felt that the business and creative conflict showcased between the chef and the manager in the show were brilliantly played out.
This famous animated movie is probably the most popular onscreen kitchen movie for kids. Pixar’s take on a rat who wants to become a chef is magical and manages to be so without losing its authenticity. According to Kerridge, when the movie was initially released, it depicted an accurate portrayal of kitchens during those times. However, chef Chang felt that the dining room vs the kitchen scenes were done brilliantly, but some scenes were stretched too far for reality. For example, Linguini making the soup.
Kerridge commented that on the show Boiling Point, all the kitchen-related happenings felt accurate. However, he thought that the nightmare events of the show – that in one day, the chef encountered a hygiene inspector, an uninvited critic, and a diner who had allergies – were unrealistic. He does concede that all of these nightmares have happened to him across his 31 years of service, but never in a single night as the show portrays! Chef Erchen Chang also believes the show captured the nuances of working in the kitchen brilliantly. The slow start in the dark hours and slow picking up of pace conclude in a crescendo when the critic walks in. Furthermore, the inevitable fights are realistic but in the onscreen kitchen in Boiling Point they were too intense and far too many for a single night!
Burnt follows a hot-tempered chef (played by Bradley Cooper) who sets out to achieve his third Michelin Star. Chef Halley comments that while the movie does get some kitchen aspects right, it isn’t as easy to spot a Michelin inspector as it’s showcased in the movie. The process of gaining them also is inaccurate in the movie, and it doesn’t showcase the pressure correctly. Chef Chang adds that the aspect of throwing plates in anger in the kitchen is just ludicrous. One, the chefs don’t have time, and two, these things are too expensive to replace every time you have a temper tantrum.