P.S. Kitchen, a new vegan restaurant in Hell’s Kitchen, New York, will be donating all of their profits to charities with missions to disrupt the poverty cycle, such as The Doe Fund and Share Hope.
The upscale eatery serves small plates such as maitake mushroom-stuffed bao buns, glazed whole-roasted carrots, and watermelon salad with plant-based feta, and larger dinner options including the P.S. Burger—made with a Beyond Burger patty.
On top of donating all profits to charity, P.S. Kitchen hires staff from underprivileged backgrounds.
Their mission says, “We commit our energy, passion, and time to giving others a ‘hand up’ rather than a ‘hand out.’ Our mission is to break the cycle of poverty by connecting resources to vulnerable communities, providing tools necessary for self-sustainability, and building meaningful relationships with our neighbors, near and far.”
As for the “P.S.” in the name: “This is more than a restaurant and the postscript reflects that there is more to the story,” explains co-owner Craig Cochran. “P.S. We donate all profits to charitable organizations. P.S. We hire staff from underprivileged backgrounds. P.S. All food and drink is plant-based.”
P.S. Kitchen differentiates itself by committing to:
- “Creating jobs for those marginalized in New York, such as clients of our partnering organizations.
- Donating 100% of profits to sustainable charitable work locally and overseas.
- Providing New Yorkers with delicious food options that are kind to the body and the earth.”
Considering about 40 percent of Americans choose plant-based options when they eat out, P.S. Kitchen’s menu appeals to consumers who are looking to cut back on meat and dairy. As a bonus, New Yorkers can help their local community every time they dine!
View the full menu here.
Protein. The most talked about, and most misunderstood macronutrient. Everyone is so worried about not getting enough protein but do we even know how much we need?
While this nutrient is imperative to health and proper body function, big companies have exaggerated our need for it, leading us to become a society obsessed with protein.
With this fixation, you’d think the majority of the calories we eat on a regular basis would come from protein. It’s actually much lower than you’d think. We’ll get into that later.
First, let’s discover how much protein the human body needs and why.
Continue reading “How Much Protein Do You Really Need?”
31 days of yoga. No rest days. No lazy days. No excuses.
I mentally prepared myself as if I were going to boot camp. I do not like failing and I knew that by setting this challenge for myself, I would fully commit and give it all I had.
Continue reading “One Month Yoga Challenge: What I Learned About Myself”
Colorado resident Fred Distelhorst ascended Mount Kilimanjaro this week, possibly setting a world record as the oldest person to ever do so.
At 88 years old, Distelhorst credits his good health to his vegan diet and his granddaughter’s do-good spirit, saying, “I think I’m in pretty good shape even though I’m a little old guy.”
Continue reading “88-Year-Old Vegan Climbs Kilimanjaro”
If you’re the type of person who steers clear of green smoothies, you have to try this one. If you drank it with your eyes closed, you would never guess it’s green! It’s got a flavor that will send you to a tropical island and you’ll get your greens in at the same time.
Continue reading “Tropical Green Smoothie”
KFC’s latest commercial shows sassy chickens dancing with ‘tude to DMX’s “X Gon’ Give It to Ya” and it’s receiving a lot of backlash.
According to posts on social media, the commercial is causing viewers to rethink eating chicken as they make the connection between KFC’s wings, thighs, and breasts and the intelligent animals killed to make them.
Continue reading “KFC Commercial Disgusts Viewers”
Plant-based company leCupboard plans to install the first of 30 food vending machines in strategic locations throughout San Francisco over the next three months. The goal is that these interactive machines will help people fight disease with food.
Continue reading “Plant-Based Vending Machines to Pop up in San Francisco”