The thought has been on my mind since I started eating at Cadence, a vegan restaurant in the East Village. The chef is Shenarri Freeman, and Cadence is the first professional kitchen she has run. In 2019, Ms. Freeman, a vegan, enrolled in a new program for “plant-based, nutrition-minded cooking” at the Institute of Culinary Education. Like the others, Cadence keeps a vegan kitchen. But there’s nothing cerebral about the experience of eating at Cadence.

Source: New York Times August 03, 2021 15:33 UTC