Straight from the Vine

It’s official — meat-heavy food festivals have jumped the shark. Goodbye, burgers and bacon; hello, stuffed squash blossoms and coconut yogurt. Thanks to the health, environmental, and ethical benefits of plant-based eating, people are converting en masse, and food festivals are finally catching on. Best of all, the first plant-based...

By Hannah Sentenac

October 16, 2014

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It’s official — meat-heavy food festivals have jumped the shark. Goodbye, burgers and bacon; hello, stuffed squash blossoms and coconut yogurt. Thanks to the health, environmental, and ethical benefits of plant-based eating, people are converting en masse, and food festivals are finally catching on. Best of all, the first plant-based food and wine extravaganza of its kind is coming to Miami (take that, West Coast). Seed Food and Wine Festival kicks off this weekend, and it’s bringing the latest and greatest in cruelty-free cuisine. From actress, author, and activist Alicia Silverstone to all-star chef Matthew Kenney, the lineup includes a host of celebs and experts ready to school eager audiences on thriving through a plant-strong lifestyle. On the schedule is an Alicia Silverstone-hosted dinner with Rich Landau and Kate Jacoby of Philadelphia’s famed Vedge restaurant; a daylong tasting festival in midtown; a White Lotus dinner with Matthew Kenney; a beachside brunch; a VIP cocktail party; and even a kid-focused garden and cupcake-decorating event. In other words, there’s something for everyone — herbivore, omnivore, hater of anything green, whatever. Welcome to a world where everything is delicious and healthful — no animals involved. Call it “Plantopia.” Seed Food and Wine Festival runs from Wednesday, October 15, through Sunday, October 19, at various locations throughout Miami. The main festival day takes place Saturday from 11 a.m. to 7 p.m. at the Miami Midtown Tents (29th Street and First Avenue, Miami). Tickets to the festival cost $35; other event prices vary. Visit seedfoodandwine.com or call 877-818-3378.
Sat., Oct. 18, 11 a.m., 2014

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