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2. HelloFresh - Wikipedia

   en.wikipedia.org/wiki/HelloFresh

   2,581,300,000 Euro (2023) Number of employees. 14,635 FTE [1] (2021) Website. hellofresh.com. hellofreshgroup.com. HelloFresh SE is a German meal-kit company based in Berlin. It is the largest meal-kit provider in the United States, [2] and also has operations in Australia, Canada, New Zealand and Europe (Germany, Austria, Switzerland, Belgium ...

3. AOL

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4. At-Home Dinners Will Feel Like Eating Out With These Vegan ...

   www.aol.com/vegan-meal-delivery-services-eating...

   Green Chef. If you don't want ready-to-eat meals but are also looking to minimize prep time in the kitchen, consider Green Chef—the Goldilocks of vegan meal delivery services. Everything they ...

5. The best meal delivery services and kits of 2022 to make your ...

   www.aol.com/lifestyle/best-meal-delivery...

   Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Mail. Sign in. ... Green Chef is unable to deliver to Alaska, Hawaii and parts of Louisiana.

6. The best meal delivery kits of 2022 to make your year easier

   www.aol.com/lifestyle/best-meal-delivery-kits...

   Sakara is a little pricier than the competition, but it has an army of devoted fans. Choose from plans that deliver between two to five days a week, featuring meals like the Sakara Earth bowl, pad ...

7. AOL Mail

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8. Matthew Kenney - Wikipedia

   en.wikipedia.org/wiki/Matthew_Kenney

   Matthew Kenney is an American celebrity chef, entrepreneur, author, and educator specializing in plant-based cuisine. He is the author of 12 cookbooks, founder of dozens of vegan restaurants, and founder of the companies Matthew Kenney Cuisine and Matthew Kenney Culinary, a plant-based diet education business.

9. Aliza Green - Wikipedia

   en.wikipedia.org/wiki/Aliza_Green

   Aliza Green is an American chef and writer. In addition to being one of the first women chefs in Philadelphia, Pennsylvania , she is known as a pioneer of the farm-to-table movement. [1] She was one of the first chefs in Philadelphia to deal directly with local farms and utilize locally raised food in her restaurants. [2]