On today’s episode of THE FOOD SEEN, Cara Livermore didn’t foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Cara’s diet may avoid the consumption of animal products, Chickpea Magazine doesn’t limit it’s topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. It’s not just about egg replacements anymore. This program was brought to you by Edwards VA Ham.