Tomato Soup, Fluffy Bread

The Chef: Liz

The Menu: A hearty bowl of Campbell's Select Harvest Tomato Basil soup sprinkled with fresh black pepper and spinach leafs. To accompany my bowl of soup toasted two slices of whole-grain Dave's Killer Bread—perfect for dipping.

The Goods: This is my favorite accidentally-vegan soup ever, as unlike many Campbell's soups, it uses clean ingredients and steers clear of unpronounceable preservatives. This satisfying soup offered a nice lunchtime break from an otherwise chaotic day here at the VNHQ—moving day! Yes, that's right, as of Monday, September 27, the VN staff will be working out of our new offices in San Francisco's Mission District. We're totally excited for the big move, and in the spirit of cleaning house beforehand, we'll be closing the office tomorrow, and hosting our first-ever Great Big Vegan Garage Sale this weekend. Stop by, meet the staff, and pick up a piece of VegNews history!

Celebratory Ike's Sandwiches

The Chef: Ike's Place

The Menu: Seriously satisfying, fully-stacked vegan sandwiches from Ike's Place, including one Green Goblin, one Meatless Mike, and a whopping three Brutus' (pictured above).

The Goods: WE LOVE IKE'S! These sandwiches are, hands down, the best in the city—nay, the world. You may be wondering why we differed from our daily, office-made lunch today, and the answer is simple: we're celebrating! This morning, VN Publishers Joseph Connelly and Colleen Holland made a monumental step for VN's future by signing a lease for a new space in San Francisco's Mission District! We're totally pumped to relocate the VNHQ to a happening new neighborhood nudging every great vegan and vegan-friendly restaurant in the city. We won't relocate right away—you know we're going to thoroughly beautify the space first. Once we're all moved in we'll definitely share pictures—yes, it will not be unlike how your friends gush about their new babies, or how your aunt gushes about her cats. We're just that excited.