Suburban Life - Main Line/Philadelphia - Issue #11 (November 2023)

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SL_Palate_1123 - FINAL_Palate 11 / 29 / 23 12 : 55 PM Page 1 p P A L A T E Joshua Black to share the benefits of this new lifestyle with the world . “ There was no vegan chef school , and the schools out there were contradictory to what I believe in , so it wouldn’t be worth going , ” he shares . “ For me , everything I’ve learned , and the knowledge I’ve gained , has been through trial and error over the years — studying and understanding the benefits of food and using those skills I’ve gained over the years to do what I do now . ” He uses the term “ brick and motor ” to describe his business , as it encompasses both a café on Bethlehem Pike in Erdenheim Local as well as a food truck and second trailer . “ Once I changed my life , I lost a bunch of weight and gained a bunch of energy , ” says Black , 56 . “ As I got older , people — Joshua Black’s carrot tuna friends , family , people in the community — preparation at just couldn’t understand . They asked me Flat Belly Veg Flavor questions , and that led to cooking demos , and that led to advocacy for better health . ” Black recalls a particular day when he Chefs from around the area share their sawa local government representative having approaches to food , community , and joy in dining . f p a health fair . The representative was serving o rou sy B Y L E I G H A N N S T U A R T processedsnack foods to visitors . G rte nt “ I wasso livid , ” Black shares . “ I said , ‘ I’ll cou ura come and set up for free to teach the com - sta and munity about nutrition . ’ ” For chefs such as Joshua Black , food is a vehicle for transforming Re an ) . This work drew the attention of Chica - lives ; for Kristin Bailey , it’s all about seeing the smile on someone’s Co cLe go - based Oak Street Health , which ap - face when they delve into one of her desserts . & ( M ve proachedhimregarding education initiatives Entrepreneurial spirit drives chefs such as Joe Monnich and Mark McLean . Yet , be they phy Sto forseniorsthey sought to start in the Philadel - vegan or omnivorous , masters of sweet or savory flavors , self - taught or French - trained , these gra nd phia area . o local chefs share something in common — translating their passion for food into dishes that a hot n , “ I was informing , teaching , the same delight , tantalize , and even uplift diners . lma P h population they were targeting , ” he says . “ I Pul sep dideventsat the Free Library [ of Philadelphia ] , Joshua Black Jo The n on the side of the street . Wherever the state JoshuaBlack , chef and founder of Flat Belly Veg , is on a mission to help people understand the eg , aw rep went , I said , ‘ I want to be there to irrevocable connection between wholesome food and good health . D V by ly counter the nonsense . ’ ” His personal journey to better health began in 2011 , when an eye - opening documentary Bel tos Fromthere , Black sought out even more convinced him to take charge of his health through fitness and nutrition . He embraced lat ho ways to connect local communities with veganismand brought more activity into his life ; after losing about 70 pounds , he knew he had P F SUBURBANLIFEMAGAZINE.COM VOLUME 15 ISSUE 3 12 |

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SL_Palate_1123 - FINAL_Palate 11 / 29 / 23 12 : 55 PM Page 2 wholesome vegan foods . First came a food lege — namely , sports psychology . Yet , all the truck , then a stall in the Flourtown Farmers while she kept a torch burning for the hospi - Market , then a renovated 1976 horse trailer , tality industry . after which he and his wife took a leap of “ Hospitality has always been a passion faith by opening a brick - and - mortar location . ofmine , ” says Bailey , 53 , who has taken culi - “ Our goal was a baseline of health first , ” nary classes but is largely self - taught . “ This is he says . “ That’s why we don’t fry food , we kind of my childhood dreams coming true . ” don’t offer sodas , French fries , onion rings , An employee of the former Manayunk or any of the ‘ Frankenstein ’ meat that’s out hot spot Main - ly Desserts in the 1990s , Bailey there . We don’t offer it because I have a core credits her time at the restaurant as an in - belief that it’s unhealthy . Not just a core belief , valuablepart of her culinary journey . Though but it’s been proven . hercareer path could be called winding , with “ Being vegan isn’t just eating plant - based , ” stopsalong the way for realty and mothering he continues . “ You should have a higher threechildren , Bailey is thrilled to have found consciousness when you’re trying to serve her way back to the kitchen , fortuitously , the community and yourself . I’m not going with her partner of 13 years , Corey Baver , to sell anything I wouldn’t eat myself . I’m not chef at The Pullman Restaurant & Bar in ever going to do that . … Since we’re serving BrynMawr . the community , we wanted to use ingredients One of Kristin that are accessible to everyone . We want to Bailey’s frozen kill the notion that being vegan is too expensive . treats at The Pullman You don’t need a Whole Foods or Trader Joe’s . ” One particular house favorite : the “ tuna ” salad , made from carrot pulp instead of fish . The preparation features carrot pulp , an oft - overlooked after - product of juicing , which Black says contains the “ gold ” of the vegetable . After seasoning , Black combines the pulp with a house - made nut and seed mayo , and serves it in wraps , salads , bowls , and more . “ It doesn’t have to be a 10 - step process to get to a health - first , delicious dish , ” he “ I don’t go too fancy , ” she says of her adds . “ Let’s put healthy in the forefront , find baking style . “ I’m more known for things what’s healthy , and make it delicious . ” like really good cakes and pies . ” Flat Belly Veg’s impact goes “ outside the Onecustomer favorite is her salted caramel plate , ” as Black says , with initiatives such as budino , a layered Italian pudding dessert fea - the “ Kale Blazers ” fitness group , which brings turing dark chocolate crumble , house - made neighbors and staff together to participate in caramelsauce , and whipped cream . Another events including races , walks , hikes , and belovedcreation blends two styles of cheese - more . cake — NewYork and custard — into one heav - “ Food is a huge part , but we’ve got to enly confection . House - made gelatos are move , ” he says . “ We do events as a group , menustaples as well , as well as a rotating va - and some customers participate with me , riety of bread pudding iterations . but I try to serve as an example of ‘ Here’s “ I’m always trying little experiments , ” where I was , here’s where I am . ’ That’s been she says . “ I’m constantly wanting to learn a huge motivator . ” moreand try more things . Being at The Pull - man , they’ve given me full rein , and it’s the Kristin Bailey most fun I’ve ever had . Every day I look At the age of 12 , forwardto going in and creating new desserts . pastry chef Kristin “ I love making things for people , ” she Bailey dreamt of the continues . “ It sounds silly , but it’s the best café she and her feelingwhen someone tells me how amazing best friend would a dessert was . I just love making people open one day as happy , feeding their bellies , feeding their she made make - be - souls . ” lieve cakes out of sand at the beach . Mark McLean A long - time athlete , “ I like to cook because I’ve cooked all my Bailey spent her childhood baking with her life , and I’m just really good at it , ” says Mark mother , but pursued a different path in col - McLean , a former Wall Street trader turned SUBURBANLIFEMAGAZINE.COM VOLUME 15 ISSUE 3 | 13

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