Root to Fruit: From Chicken to Chickpeas

IT CAN BE CHALLENGING for anyone to make the switch to a plant-based diet. But for a chef? It’s even harder. “In my old job, I was handling 240 chickens a week,” says Josh Broder, who became a vegan three years ago because he no longer wanted to contribute to animal suffering. Environmentalism also drove the change. “We only have this one planet,” he says. “Being an omnivore chef wasn’t working for me anymore.” So he packed up his knives, devised a fully plant-based menu for delivery-friendly meals, and launched Root to Fruit in April. The meal delivery service offers a new menu of vegan mains, sides, snacks, and desserts every week. Well, mostly new. “I can’t take the tofu sausage sandwich off the menu. I tried. People got mad.” Other fan favorites include caesar salad, mac and cheese, and a tahini chocolate chip cookie.

Learn more at roottofruitphl.com.