PITTSBURGH — Hannah Che was a college junior studying classical musical performance when she decided to forgo the traditional Chinese cuisine she'd grown up on, and go vegan.
Struck by Jonathan Safran Foer's graphic descriptions of factory farming in his seminal book "Eating Animals, "It just completely changed the way I thought about food, and the relationship with food and culture," the 26-year-old recalls, "and the implications of what we eat for our health and environment."
Little could she have imagined that the vegan recipes she started posting on Instagram to showcase her photography would become so popular, it not only altered her career path from concert pianist to plant-based chef, but kickstarted her journey as a cookbook author.
