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Luke Albert

As seen in: Boston Herald, VegNews, Harvard Political Review, The Daily Free Press, BALANCE, Vegan-news.net
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Articles

Heirloom Tomatoes: How to Cook With Summer’s Best Ingredient

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By Luke Albert, Charlotte Pointing Verified, Emily von Euw
| VegNews Verified
When you think of an heirloom, you likely think of items like jewelry, furniture, or art—something precious that has been passed down from generation to generation. It’s unlikely that you think of food, unless it’s an old recipe, perhaps. So what, then, are heirloom tomatoes? Who wants an old, moldy fruit? Well, good news: the “heirloom” part doesn’t refer to the actual tomato, but rather the seeds.
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Plant-Based Tomato Garlic Garden Tart

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By Katy Beskow, Luke Albert
| VegNews Verified
Simple, fresh, and elegant, this tomato tart can be served warm or cold for a instant taste of summer. Choose mixed-color heirloom tomatoes to make this tomato tart from the Vegan BBQ cookbook look absolutely show-stopping. The freshness of this dish makes it an excellent accompaniment to other grilled food.
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The 20 Best Summer Vegetables to Cook Right Now (Plus Recipes!)

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By Tanya Flink, Sarah Adler, Luke Albert
| VegNews Verified
Modern innovation and lightning-speed travel have made it possible to eat almost anything, at any time of year. Craving squash in July or asparagus in December? The grocery store has it. Even farmers’ markets often carry a handful of out-of-season items, with some produce available year-round. But just because it’s available doesn’t mean it’s at its best. While modern convenience has made seasonal eating less necessary, that’s not always a benefit when it comes to flavour.
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