With two restaurants, one in Cambridge and the other in London, the Stem + Glory brand is slowly but surely popping up across the country to spread plant-based food, sustainability, and of course, a little kindness. We spoke to Louise Palmer-Masterton, owner of Stem + Glory, to get some inside information about this award-winning restaurant.
I had been rolling the idea of a vegan restaurant round in my mind for a long time – since becoming a vegetarian in my teens, actually. I started a yoga studio business 15 years ago and when we opened our first premises, it had space for a small café. Six years later, we opened a much bigger premises, which had space for a full-blown restaurant, so that’s when Stem + Glory was born.
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Be Kind
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May 2019
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About Be Kind
Hello,
Most of us are lucky enough to have someone who taught us how to be kind. For me, it was my dad. He showed me how to warm up a cold bumble bee in my hands and how to grow runner beans in the garden. Dad was forever picking up litter wherever we went, rescuing the baby ducklings who had slipped down the drain outside our house, and he taught me to have the utmost respect for all creatures, great and small. As the threats of climate change and plastic pollution weigh heavily on our minds, we spend so much time focusing on looking forward, concerned about the damage we have wreaked on our planet and what the future holds. However, it seems a lot of the answers to our current problems can be found by looking backwards. In this issue we talk about lessons we have learned from past generations, how to adopt a thriftier, more careful attitude to waste and the importance of sharing information. We discuss the valuable lessons we have learned from our families and friends and hope to inspire more people to go back to basics – it might just be the only way to save the world.
We also had the pleasure of speaking to Deliciously Ella about making vegetables cool, Mark Griffiths shares the most wonderful images of inspiring open-water swimmers, and the Culinary Caveman gives us his top tips for successful foraging.
Enjoy the issue,
Phillipa
Editor