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 | | Black and vegan: Why so many Black Americans are embracing the plant-based life | | More Black Americans identify as strict vegan or vegetarian than the rest of the U.S. population. | | | | | |  | | Starbucks' new spring menu has a lot of oat milk options | | Oat milk lovers, rejoice! | | | | | | | |
 | | 3rd generation Chinatown restaurateurs share struggle of doing business amid COVID-19 | | Just as Liz and Brian Yee were celebrating the expansion of their family business, the pandemic hit, causing them to face new challenges they had never before considered. | | | | | |  | | Fieldtrip owner and chef JJ Johnson shares how his wife saved his restaurant | | JJ Johnson, a James Beard award winning chef, talks to TODAY's Al Roker about how his Harlem restaurant, Fieldtrip, was able to stay open and feed frontline workers during the pandemic. He also talks about the future of the restaurant industry after the pandemic. | | | | | | | |
 | | This Reddit-famous banana bread recipe has been in 1 family for 4 generations | | "So far, I've heard every single time someone made it, they loved it," said the Redditor who shared the super simple recipe. | | | | | |  | | Make Ethiopian-spiced salsa and turn the leftovers into shakshuka | | This Ethiopian-spiced dip can be used to make an amazing shakshuka or as a marinade for chicken or fish. | | | | | | | |
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| Related | Chef Beejhy Barhany makes shakshuka dip
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