Vegan Tucson Night Market is back on Saturday, March 1 from 6 – 10 p.m., returning to the Rillito Park.
However, what are your plans the next morning?
Trash Panda Vegan is hosting a special, limited-time vegan brunch pop-up at Slow Body Beer on Sunday, March 2. Starting at 11 a.m., head over to 831 E. 17th St. for a relaxed Sunday with great food, craft beer, and a nice selection of non-alcoholic drinks.
Vegan Brunch Pop-Up Menu
- Masala Chai French Toast & Sausage Sliders – spiced French toast with plant-based sausage, crispy parsley tots, and a side of cardamom cream
- San Juan Wrap – house-seasoned tofu scramble, yuca, smoky vegan bacon, melty cheez, sautéed greens, pico de gallo & Mom’s Hot Sauce in a tortilla (GF option with injera)
- Loaded Buffalo Chick’n Trashy Tots – crispy tots topped with house-made soy-free chick’n, creamy cheez sauce, Southwest aioli, pico de gallo, jalapeños & buffalo drizzle
It’s a great time to be a vegan in Tucson this upcoming weekend!
This month’s Vegan Tucson Night Market (Saturday, March 1) is hosting several vegan food vendors, live music, and an electric ambiance at 4502 N. First Ave. The event typically brings together 4,000-5,000 plant-based food lovers for a one-of-a-kind culinary experience. Read all about it.
Slow Body Beer Co. is located at 831 E. 17th St. For more information, follow Trash Panda Vegan on Instagram.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
