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Emily Lavieri-Scull on Muck Rack

Emily Lavieri-Scull

As seen in: VegNews, Vegan-news.net
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Articles

Cantonese Meets Mexican, Katsu Burgers, and Cajun Italian: Mix It Up With These Delicious Fusion Recipes

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By Charlotte Pointing Verified, Emily Lavieri-Scull, Yuki Sugiura, Eric Isaac
| VegNews Verified
While stereotypical American dishes like hot dogs, cheeseburgers, and mac and cheese are popular across the US, these days, many consumers love to sample flavors from all over the world. According to research from Grand Canyon University, some of the most popular cuisines in the US include Chinese, Greek, Indian, Mexican, and Thai. But when there are so many options, it can be hard to decide what to eat. Enter: fusion recipes.
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Yep, Vegan Tinned Fish Is a Thing. Here’s Where to Buy It 

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By Charlotte Pointing Verified, Loma Linda, Emily Lavieri-Scull
| VegNews Verified
Humans have been eating fish for hundreds of thousands of years. In fact, researchers have even found evidence of deboned catfish in Kenya that dates back around 1.95 million years. But since then, our habits have changed quite a bit. With the changes and stresses of modern life, it became harder to eat fresh fish, and we needed more effective ways to preserve it. And so, in the 1800s, we started packaging it in tins.
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How to Cook With Sundried Tomatoes, the Ultimate Southern Italian Ingredient

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By Hannah Kaminsky, Emily Lavieri-Scull, Nourishing Amy
| Vegan-news.net
September 18, 2024 – Sundried tomatoes are a quintessential Italian ingredient—they are commonly used in pastas and salads, and they’re a popular antipasti choice, too, thanks to their tangy, rich taste. Interestingly, that signature flavor comes from the way sundried tomatoes are prepared—they are quite literally dried in the sun.
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