Vegan Essentials — Currently the USA's longest-operating cruelty-free retailer, filling the needs of vegans worldwide for over 20 years. Their mission is to offer unparalleled service and selection all in one location, making them a one-stop shopping destination for all things vegan. 

Orchard Grocer — Nestled in Manhattan’s lovely Lower East Side, Orchard Grocer is an all-vegan deli and food market inspired by the delicatessens of New York’s past.

The Vegan Grocery Store – Family operated store in Upstate New York, 100% vegan. Find us here!


Loud Mouth Food Bikes Chicago’s first locally sourced food bikes, circle each weekday different areas of downtown Chicago delivering gourmet hot dog of the month.

B’el Bar + Kitchen — Hometown of favorites from scratch, they are dedicated to brining Avondale Mid-Western cooking, from the corner of Belmont and Elston.

The Dill Pickle Food Co-Op — connects our community to good, fair food produced with both sustainability and accessibility in mind. Our experienced staff works with local, regional, and international growers and vendors to provide an array of healthy options that meet the needs of our diverse community.



“the Division Street City Market, which runs May through the end of October and features an unbelievable amount of vegan vendors. Look for vendors such as Feed Your Head which sells vegan meats and cheeses” – A Vegan’s 48-Hour Guide to the Windy City, Veg News Read full article here

"For her [Wilson], it’s about introducing others to the idea that vegan food can be good on its own merits, stacking it against meats, even at meat festivals." — Scapi Magazine  Read full article here

" Tiffany Wilson talk[s] about living vegan while appreciating good cuisine " — Scapi Radio Listen to the episode here

"There’s a new vegan king in town. The very best vegan faux-meats and cheese-teases this city has to offer are each tucked into mason jars and sold right here. " — The Chicagoist Read full article here


Tiffany Wilson


Tiffany is a pioneer in vegan cheeses and faux meats, making them now for seven years. She began selling her products at local farmer’s markets in the city of Chicago and through various festivals in the summer. She wasn’t always Vegan or even Vegetarian, and actually came to it in part due to a dairy allergy. It wasn't long after dabbling in vegan cheeses that she delved into making vegan meat. Having deep ties to food and traditional culinary practices lent a great deal of experience to her meat-making business. For her, it’s about introducing others to the idea that vegan food can be good on its own merits.