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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Roasted Brussels Sprouts, Hazelnuts and Pomegranate

Brussels sprouts have come a long way, baby! Once considered the stuff of nightmares, boiled to death and flavorless, they…

Meatless Mealoaf Wellington

Meatloaf, a perennial comfort food favorite, gets a compassionate update for special occasions with this recipe for Meatless Meatloaf Wellington.Ingredients2…

Maple Roasted Pecan Sweet Potatoes

Sweet potatoes and Thanksgiving, a match made in heaven. The holiday table wouldn't be complete without them, and with so…

Super Duper Simple Nachos

In a recent survey last year, nachos were ranked number one, not wings, as the number Super Bowl finger food.Ingredients1…

Cannellini Bean and Butternut Squash Stew

Cannellini beans and winter squash were made for each other. The beautiful color combination, velvety texture and comforting taste of…

Stuffed Cabbage

Imagine a cold night, a warm hearth, good company and a steaming plate of plump stuffed cabbage. Sounds perfect.Ingredients2 tablespoons…

What’s in Season Now: Cabbage

What's in Season Now: Cabbage An Irish proverb says, there's no use boiling your cabbage twice. While the adage may…

Kitchen Tip: Removing Seeds from Squash

As much as I love winter squash, in all its varieties, one thing I can't stand is the seeding. In…

Ask the Chef: Organized but Overwhelmed

Ask the Chef: Organized but Overwhelmed Dear Chef Linda, I make an effort to be organized when it comes to…

What’s in Season Now: Winter Squash

What's in Season Now: Winter Squash Saying goodbye to summer’s bounty can be heartbreaking. During the sultry days of summer,…

Compassionate Cuisine