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In Food We Trust

“Trust,” as it pertains to the food system, has become an increasing concern for all of us.  As part of the ongoing research and planning

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Sweet Tomato Chutney

The art of making chutney is a passion in India.  Cooks developed local reputations for their intense combinations of sweet, salty and hot.  Over the

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Sourdough Griddle Cakes

For those of us who love sourdough, the starter lives and breathes as a fixture on our kitchen counters. Each day, it is fed and then expands and bubbles with lively energy.

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Whole Grain Goodness

Featured in the Warrior Monk Conversations Podcast Wheat and Grasses Farro from Italy Kamut Einkorn, Spelt, Emmer Freekeh- green wheat Other Whole Grass Grains Buckwheat

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Regenerative Grains

Detroit Bread Camp happened! 2019 James Beard Award Winner Chef Greg Wade conducted a bread immersion locally grown organic grains and natural yeasts using a

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ABOUT CHEF GEORGE

I am a plant-based Research Chef and product development specialist currently living in Bloomfield Hills, Michigan. My passions range from culinary traditions to organic lifestyles. I am also an advocate for sustainable and regenerative agriculture.

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