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1 week ago | 
forksoverknives.com | Courtney Davison
Sunscreen or sunblock? Mineral or chemical? Reef-safe? If reading sun care labels leaves you squinting in confusion, you’re not alone. We asked a dermatologist to break down what matters most—and tapped trusted plant-based voices to share the products they actually use. Mineral Sunblocks vs. Chemical SunscreensSun-protection products generally fall into two categories: mineral (aka physical) sunblocks and chemical sunscreens.
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1 month ago | 
forksoverknives.com | Courtney Davison
The right book at the right time can change your life. We asked plant-based experts to share books that have left a lasting impression on them—from groundbreaking guides to innovative cookbooks, inspiring memoirs, and more. Whether you’re just starting out or looking to reinvigorate your plant-based journey, these titles offer knowledge, encouragement, and a fresh dose of motivation.
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1 month ago | 
forksoverknives.com | Courtney Davison
For nearly a decade, Brandi Doming built a devoted following in the vegan community by keeping things simple: Every recipe on her blog, The Vegan 8, featured just eight ingredients or fewer (not counting salt, pepper, or water). A few years ago, when Doming decided to move beyond that limit, she worried that her audience might not come along for the ride. “I wondered, ‘Are people still going to want to make my stuff?’” Doming says. The response surprised her.
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2 months ago | 
forksoverknives.com | Courtney Davison
Inflammation is at the root of many chronic diseases, from heart disease and Type 2 diabetes to autoimmune disorders, and it can even contribute to certain types of cancer. Yet, despite its profound impact on health, inflammation remains widely misunderstood. Shilpa Ravella, M.D., a gastroenterologist and author of A Silent Fire, is working to change that.
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2 months ago | 
forksoverknives.com | Courtney Davison
Comida Casera, the new cookbook from Dora’s Table creator Dora Ramírez, is more than just a collection of recipes. It’s a love letter to Mexican food culture, paying tribute to its depth, diversity—and its plant-based possibilities. “Here in the United States we have very limited knowledge of Mexican cuisine,” says Ramírez.
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Feb 12, 2025 | 
forksoverknives.com | Courtney Davison
“I could never give up dairy." It's the refrain of countless people when faced with the idea of a plant-based lifestyle. Le Cordon Bleu–trained chef Bailey Ruskus was firmly in this camp—until debilitating endometriosis symptoms forced her to reconsider. “I spent 16 years in chronic pain,” says Ruskus, known as Chef Bai to her clients and 700,000 social media followers.
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Jan 29, 2025 | 
forksoverknives.com | Courtney Davison
Jenné Claiborne was 8 years old when she cooked her first meal (Szechuan chicken), and she’s rarely put down the spatula since. Her plant-based journey began in 2011, when the Atlanta native embraced veganism and started sharing vibrant, inventive recipes on her Sweet Potato Soul YouTube channel. While living in New York City, she became a sought-after personal chef for vegan and whole-food, plant-based clients while continuing to grow her online community.
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Jan 24, 2025 | 
forksoverknives.com | Courtney Davison
If you’ve been a Forks Over Knives reader for some time, you may already know Anthony Masiello’s remarkable story. Once weighing over 360 pounds and struggling with multiple health issues, this young father of two transformed his life by adopting a whole-food, plant-based (WFPB) diet. He lost 160 pounds, reversed chronic health conditions, and gained a new lease on life, becoming an inspiring figure in the plant-based movement.
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Jan 3, 2025 | 
forksoverknives.com | Courtney Davison
Ironman triathlete, animal rights activist, and entrepreneur Dom Thompson has never been one to sit still. After his release from prison more than two decades ago, while still under house arrest, he began working at a health care company. There, he rose to the executive level and saved up enough money to launch his own brand, Eat What Elephants Eat—all the while rigorously training for marathons and powerlifting competitions.
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Dec 19, 2024 | 
forksoverknives.com | Courtney Davison
After shaving 40 points off his cholesterol within three weeks of going whole-food, plant-based, Mark Gossman was sold on the lifestyle—but finding time to prepare the meals proved difficult. “As a busy person, it was hard,” says Gossman, who co-founded Whole Harvest in 2020. The innovative WFPB meal-delivery service has received stamps of approval from Dean Ornish, M.D., Alan Goldhamer, D.C., and the Physicians Committee for Responsible Medicine.
