Live and Let Livingston celebrates Hearts of Palm Sunday Commercial fishing is decimating wildlife and destroying the oceans. Many people who are concerned about plastic straws, may not realize that 50% of the plastic floating in the oceans today is actually discarded fishing nets. If you care about the oceans but love the flavors of the sea- it’s hearts of palm to the rescue! Heart of palm is the versatile vegetable harvested from the center of the cabbage palm tree. Canned hearts of palm have a delicate umami flavor and flaky tender-yet-firm texture that spares the lives of sea creatures while mimicking favorites like scallops, calamari, lobster rolls, and crab cakes. The monthly Live and Let Livingston Vegan Food Potluck will take place at the Park County Senior Center, 206 South Main Street, on Sunday, April 14th, at 4:30pm. The theme is always optional, and the recipe demo will be cookbook author JL Field’s spectacular Tuna-Free Salad. Everyone is welcome; families, tourists, and the veg-curious. Attendees don’t have to be vegan - but the food does. Potluck attendees are asked to bring a friend and a100% plant-based dish free of flesh, eggs, fishes, animal-derived dairy, honey, and gelatin. For the benefit of those with food allergies, attendees should bring their recipe or a list of all ingredients used. The theme is always optional, and those who don't want to cook can bring something to drink. Live and Let Livingston meets on the second Sunday of every month, at 4:30pm. Delicious food, educational resources, and recipes are shared with those who care about their health, the planet, and most of all, the animals. Plates, cups, utensils, napkins, and warming trays are provided, along with hot tea, coffee, and non-dairy creamers. Anywhere from 2-4 dozen people attend and there are usually several gluten-free and raw dishes offered, along with the inevitable… cupcakes! For more information or cruelty-free recipes, join Live and Let Livingston on Facebook and Vegans Rock Montana on MeetUp.com, (where recipes are listed on the message board pages) or call Bonnie Goodman at 222-0321 to be added to the monthly recipe email list.