“Chef Tanya’s Kitchen, an unassuming spot in a non-descript industrial area near the airport, wears a lot of hats. It’s a take-out deli, a grab-and-go market, and a manufacturing facility that attracts an equally varied customer base, from lifelong vegans to those beginning to dabble in plant-based eating as well as die-hard carnivores looking to swap meat for something that tastes as good in the name of health. They line up almost every day of the week to pick up a bevy of plant-based dishes created by chef Tanya Petrovna…”

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