Food culture is flipping all around us
Our food system has to change. FlipIt tells the stories of people who are ahead of the curve—changemakers who are already making plant-based food the norm in their communities.
Latest Stories
Stories and recipes from individuals and organizations who are flipping the script on food norms in their communities
Why FlipIt?
Our current food system has got it backwards. Our reliance on meat and dairy to feed the world is doing the opposite, and flipping to a plant-forward future positively impacts more than just the food on our plates.
Flip Your Mind
For some, change starts on their plates. For others, it starts on their bookshelves or screens. Whether you like watching documentaries, reading books, or trying new recipes, we’ve got you covered. Explore our resource library, and flip your mind.
Aphro-ism
Aphro-ism
In this accessible and provocative essay collection, sisters Aph and Syl Ko provide new theoretical frameworks on race, advocacy for nonhuman animals, and feminism. Using popular culture as a point of reference for their critiques, the Kos analyze the compartmentalized nature of social movements, present new ways of understanding interconnected oppressions, and offer conceptual ways of moving forward expressive of Afrofuturism and black veganism.
Eating Animals
Eating Animals
Nearly all of the meat, eggs, and dairy we eat comes from the industrial system known as “factory farming.” This system destroys our environment and harms public health, and never before has humankind caused more suffering. Based on the bestselling book by Jonathan Safran Foer, narrated by producer Natalie Portman, and directed and produced by Christopher Quinn (GOD GREW TIRED OF US), Eating Animals spotlights the heroic farmers, whistleblowers, and innovators who are standing up, against all odds, to fight this system and provide a new way forward.
The Korean Vegan
The Korean Vegan
In her debut cookbook, Joanne shares over 80 intoxicating, plant-based recipes and moving narrative snapshots of the food that shaped her family history. Recipes range from Joanne’s childhood staples, like Jjajangmyun, the rich black bean noodles she ate on birthdays to the humble Gamja Guk, a potato-and-leek soup her father makes. Others are a little more personal, like the Chocolate Sweet Potato Cake which is an ode to the two foods that saved her mother’s life.
The Korean Vegan Cookbook is 336 pages of breathtaking dishes, and the intimate storytelling and stunning photography that Joanne has become known for on social media. Not only a soon-to-be kitchen staple but truly a one-of-a-kind cookbook that celebrates how deeply food and family shape our identity.