The Chef: Elizabeth
The Menu: A sandwich—of sorts—and a side salad. We didn't quite have all the ingredients for an actual muffaletta today, but we did have some olives, which Elizabeth processed into a tapenade, and some garbanzo beans that she turned into a homemade, heavy-on-the-garlic hummus. With slices of Frankie's pigless ribs, lettuce, and condiments, today's burger-bun-encased sandwiches were not so much accurate as they were yummy. The salad had fresh basil and corn, pumpkin seeds, and avocado, which basically means that it was the perfect salad.
The Goods: We're a small group in the office today, with just the editorial team holding down the fort. Want to know what everyone's doing out and about? Well, you'll just have to keep up with our extracurricular adventures on Press Pass. Oh, and did we mention that there are now more than 8,000 votes in the Veggie Awards Survey? The word for what we are is "thrilled."