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In an episode of Meat and Three all about butchery, Dylan Heuer dives into the smoky flavors of pastrami and sausages...in dishes that don't use any meat. She interviews Amanda Cohen, the founder of Dirty Candy, a vegetarian restaurant in New York City's Lower East Side that has earned Cohen (and vegetables) widespread acclaim. That's why she was surprised to be left out of a recent New York Times article spotlighting vegan charcuterie. She talks about the ways she has embraced being a female and a vegetarian chef despite the challenges this poses.
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This story was originally featured on Episode 89 of Meat and Three on Heritage Radio Network.
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