Vegan-Carne Alliance

For our twelfth episode, Brian Moeljadi joins C.W. Moss to experience new vegan ingredients from Japan. This experience is part of the ‘Gunma Vegan Project’, a food-focused Japanese-government initiative to expand veganism in and outside of the country. Two mini-courses are served, one by LA chef Kajsa Alger and another by Japanese chef Kazuki Arai (14:49). We discuss how ingredients spread, our experiences in Japan, and how a name can affect a product. Then, C.W. talks with chef Arai about experiences with veganism in Japan (53:46). After, C.W. is joined by chef Kajsa to discuss using Japanese ingredients to make other cuisines (1:03:09).

For our eleventh episode, Jesse Mullenix joins C.W. Moss to share his wisdom for making the perfect pizza dough (20:00), how to get the marinara right (27:56), and what ingredients we can't stop using on pies at home (46:08).

For our tenth episode, C. W. Moss is joined by architectural builder Derek Kistner who talks about constructing hundreds of bars and restaurants, mistakes that people make when building spaces (25:30), and connecting a restaurant with their story(35:00).

For our ninth episode, C. W. Moss is joined by Jesse Mullenix and Alex Irit. Jesse talks about his gripping experience with the documentary Game Changers and how it effected him and his family. Next, they talk about their favorite stories (18:40) and meals (55:02) from 2019.

For our eighth episode, vegan-food lover C.W. Moss talks with beer podcaster Jeff McAuliff. We hear about what he thinks makes a great brewery (12:24), beer-vs.-wine snobbery (20:30), and the dangers of live recording while drinking for his podcast Bev Boyz (32:06).

For our seventh episode, vegan-food lover C.W. Moss talks with Chef Kajsa Alger. We hear about her life and work directing culinary at places like Veggie Grill, and how she’s helping Japan get vegan-friendly for the 2020 Olympic games through the Gunma Vegan Project (15:01), the joy of Mad Misha’s intimate dumpling dinner parties (38:05), and how novels sometimes help menus take shape (52:43).

Vegan-food lover C.W. Moss talks with carnivorous chef Jesse Mullenix about their five favorite cookbooks, how religion has touched veganism, and which vegetarian cookbook Jesse has seen in many restaurant kitchens. Later, Alex Irit joins them both to discuss what ‘vegan’ and ‘plant-based’ mean now (1:17:58).

For the fifth episode, vegan-food lover C.W. Moss talks with carnivorous chef Jesse Mullenix about his time in Oaxaca, Mexico. Jesse talks about drinking the finest mezcal from a gas can (1:10:50), radish festivals (53:25), exploring the massive food markets to find the best food (1:18:08), and how to barely survive the Day of the Dead festival (1:27:20).

For our fourth episode, vegan-food lover C.W. Moss talks with Avocadamama's Taylor Solomon and Nathaniel Perales about what's it's like to veganize an American classic, when mac and cheese isn't mac and cheese, and what it's like to be a pop-up in LA's explosive food landscape.

For the third episode, vegan-food lover C.W. Moss and carnivorous chef Jesse Mullenix simmer on hot sauces, Jesse talks about his family’s first experience with the Impossible (40:18), and artist Aaron Jupin joins C.W. to compare his top 5 vegan sandwiches in Los Angeles(48:15).

For the second episode, vegan-food lover C.W. Moss and carnivorous chef Jesse Mullenix discuss Mickey and Minnie Mouse going vegan, Jesse tells us it takes to do pop-up food (31:15), and Alex Irit joins C.W. and Jesse to talk about the “Seafood” Tower at Crossroad’s in Los Angeles (46:45).

For the inaugural episode, vegan-food lover C. W. Moss and carnivorous chef Jesse Mullenix discuss the Impossible Burger going nationwide, Beyond meatballs galore, what made Anthony Bourdain so special, how acid might have jump-started veganism, and whether "fusion" is finished.