Vegan Styled Life

I'm vegan and I've been a vegan for eight years and you're probably wondering how is he still alive since he doesn't eat any meat products and he's probably famished from not having enough protein. Well, the funny thing is I've never thought about protein for 35 years, is eating meat. Never thought about it, vegetarian for eight years, never thought about it. Just like the gorillas, elephants, buffalo or hippos. Never thought about where I got my protein. So where do vegans get their protein and how much protein do you need? You need only point three, six grams per pound. If you weigh 150 pounds, you need 54 grams of protein. Now for men, that's an average of 56 grams. And for women, that's an average of 46 grams. So some food you can get is some almonds contain six grams of protein per ounce. And you can also eat pistachios, cashews, and oats, you can have oats, which for a half a cup of raw oats is 13 grams of protein. You can eat broccoli, lentils, soybeans, kidney beans, chickpeas, pumpkin seeds, flax seeds, which are also good for Omega three, sunflower, Chia seeds, Brussels sprouts, and peanuts. The thing is all food has protein in it, so it's not a concern where you get your protein or how much you just need to eat. The only people that die of protein deficiency are people that starve to death. Let's create a kinder world and stop worrying about where we get our protein and stop eating animals which include meats, dairy, eggs, and fish. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode of Vegan Styled Life, we review vegan cheeses. We give our restaurant reviews of Tree House, PuraVegan, New Wild Ginger, The Greyhound Cafe, Stations Cafe, and Beary Good. We talk about “Never mind CCTV in slaughterhouses – we need to end the meat and dairy industry altogether,” “Jon Bon Jovi Removes Leather from His Clothing Line,” and “5 Connections Between the Food and Fashion Industries” --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode of Vegan Styled Life, we give our restaurant reviews of Veggie Grill. We talk about “Stephen Colbert Adopts Vegan Diet,” “Argentinian President Announces Vegan Mondays,” “Vegan Cheese is Taking Over! Industry is Set to be Worth $3.5 Billion by 2023,” “American medical association tells hospitals to go vegan ban meat & dairy!” “Germans Ditching Traditional Meat Dishes for Vegan Versions” We talk about making the vegan transition. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode of Vegan Styled Life, we give our restaurant reviews of Vortex Doughnuts, Plant, Rosetta’s Kitchen, Terri, Veganized, and Sprig & Vine Pure Vegetarian. We talk about “Veganism Skyrockets by 600% In America Over 3 Years To 6% Of Population” and “Taco Bell Relaunches Vegan-Certified Rice” We talk about vegan travel. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode of Vegan Styled Life, we give our restaurant reviews of Good Earth Organic Eatery, Bella Vida Garden Cafe, Vegan Treats, and Sprig & Vine Pure Vegetarian. We talk about “Ringling Bros. Plans To Ship Its Tigers To German Circus”, “Bill Gates-Backed Vegan Burgers Hit Mainstream With Safeway Deal”, “Leonardo DiCaprio Invests in Vegan Snack Company HIPPEAS”, “James Cameron to Release Vegan Documentary”, and “The HSUS, New York Blood Center announce landmark agreement for care of Liberian chimpanzees.” We talk about being vegan and owning carnivorous pets. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode of Vegan Styled Life, we give our restaurant reviews of Easton Public Market and The Rosendale Cafe. We talk about “Cowboys Are Wrangling Mother Cows to Milk Them as Part of Cruel Rodeo Show – Stop This Now!” and “Former jail is now an animal shelter where prisoners look after abused dogs.” We tell our story of how and why we became vegan. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode of Vegan Styled Life, we give our restaurant reviews of Georgie’s Diner, HippieCakes Vegan Bakery, FoMu and Nyack Main Essentials Vegetarian Cuisine. We talk about “Trivial vegan protest sees Groovin’ the Moo festival’s animal petting session canceled” and “Los Angeles to ban the use of all wild animals in circuses.” Our take on why you should participate in Humane Lobby Day. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode of Vegan Styled Life, we give our restaurant reviews of HipCityVeg, Manna Avenue, Blossom Du Jour, Cinnamon Snail, and Nucleus Raw Foods. We talk about LA school district having vegan lunches and cosmetics being sold in China. Our take on what it means to be vegan. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Our new episode of Vegan Styled Life with vegan restaurant reviews of Cafe Frida NYC, Chava Juice Bar and Sprig & Vine – Pure Vegetarian, Chef Chloe Coscarelli, Elmhurst Harvest Nut Milks, Holidays with Omnivores, Starting New Holiday Traditions. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

We talk about Arlo’s, Voodoo Doughnut, Green New American Vegetarian, Nami Dessert&Coffee, Slice of Vegas. Our favorite products from ExpoWest, Beyond Meat, Tofurky, Vegan Rob’s, Daiya Foods, Follow Your Heart, and Miyoko’s Kitchen. Check out the new LUHV FOOD. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Every time I do an event, people say they would buy the Vegan tee shirts, except they're vegetarian. This is an excuse people use because their taste buds are more important than animal’s lives. They don't understand that to make dairy, the mother has to be pregnant to create milk for the baby. The males are sent to slaughter at 20 weeks old, and the females become dairy cows. So being vegetarian really isn't kind to animals. We need to think about why milk is created. Milk is produced to nourish a baby, and that's it. Humans are the only animals on the planet that drink milk after infancy and definitely the only animal that drinks milk from another species. It bothers me when people say that they are lactose intolerant. It's a term the dairy industry made up to make it okay to drink milk even though you're an adult. Lactose intolerant exists for a reason. You're not supposed to drink milk when you're in a. You're not a baby. Let's look at how much fluid is required to make cheese in the reason milk in dairy is so addictive. It has a form of morphine in it, and that makes sense out of evolutionary state because when a baby's upset and they're hungry. They come to the mother, and they nurture, they get fed, calm down, and then they'll come back. It takes 10 gallons of milk to make what it takes. Ten pounds of milk to make one pound of cheese. You're getting 10 times the morphine in cheese, and you're getting in milk. Also, European cheeses contain rennet now rennet is the curdled milk from the stomach of an unweaned calf, and that's a male calf because they don't kill the females, and if you buy an American cheese, they don't carry this kind of rennet, and that's probably because the male calves never get fed milk. They are instantly taken away from their mothers and then put into boxes. Now there's a vegetable rennet which non-dairy cheeses use, and that is usually made of fissile. There's a microbial rennet. Which is often derived from mold, but it gives it a slightly bitter taste, and then there's agenda genetically engineered it, which I don't know if this is Vegan or not. You have to make a decision. I don't think it's Vegan, but it's derived with plants that have been injected with cow genes. What can you have if you're making the switch to veganism? There are so many plant-based cheeses now that we really don't have to eat dairy cheese anymore. One of my favorites is Chao cheese. It contains filtered water, coconut oil, modified corn, and potato starch, potato starch, fermented Chao tofu (soybeans, water, salt, sesame oil, calcium sulfate), sea salt, natural flavor, olive extract (antioxidant used as a preservative) and beta carotene color. This is perfect for sandwiches and grilled cheese. Those are two of our favorites for it. Daiya is another brand that you can use. We use this for our tacos and baked potatoes. It also melts really well. And then for bagels, we use cream cheese. This Tofutti cream cheese. This is my favorite. It is water, expeller processed natural oil blend (soybean, palm fruit, and olive), maltodextrin, non-GMO (soy protein, tofu), non-dairy lactic acid, blend of natural gums (locust bean, guar, cellulose, and xanthan), organic sugar and salt. Most of these cheeses are pretty widely available at your grocery store. You just have to check. Definitely Giant, Wegmans, and Whole Foods carry them. If you're just looking for a cheese that you can slice and have with wine and crackers, Miyoko's makes excellent cheese. Punk Rock Labs makes a block of good cheese. Treeline, Heidi Ho, makes a delicious cheese. There's a lot of cheese alternatives out there now, and they're usually made with cashews or not. So those are all these good and alternatives. So now you really have no excuse to still eating cheese. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

In this episode, M. V. Sage talks with vegan entrepreneur, James Lucas, owner and operator of online vegan clothing store, GrapeCat.com. We discuss the importance of being true to yourself in both your business and personal lives, as well as starting small to make big changes. Later, we talk about Ben Franklin's philosophy of "doing well by doing good," and turning your convictions into your vocation. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

When I do events and talk to people about being Vegan, they always ask what do I do with my leather goods? And for me, when I switched, I used them until they wore out. So when my shoes wore out, I replaced them with a vegan pair of shoes when my belt wore out, my wallet, everything. When it wore out, then I switched it. When some people go vegan, they just want to get rid of everything, and they donate it. So that's also an option. So what are some things you can do to switch out your leather goods and go to grapecat.com. We carry wallets, purses, and backpacks made out of recycled materials. Like this wallet that used to be a cement bag for construction. We also have wallets, purses, and backpacks made out of recycled tires. You know, it's not about using an animal product for luxury. It's also about reusing materials, and we have these canvas wallets that are great, and even women can switch out their purses for something like this by Matt and Nat. It still looks like leather, but it's made out of PVC. Matt & Nat also uses recycled bottles for the interior. When some people become vegan, they don't like when then purses and accessories that look like leather. So they'll switch to a canvas, and we have these great message bags by Calico Dragon. There's a lot of ways you can switch out your leather goods and still look good. You can even look professional without having to use animals. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Victoria Moran from Main Street Vegan about starting Grape Cat and give some tips on vending at a vegfest, about starting Grape Cat and give some tips on vending at a vegfest. I started doing craft shows, farmers markets, and beach festivals fifteen years ago to promote my surfing and kids' t-shirt business. My wife started making jewelry, so I was selling that too. The jewelry was outselling the t-shirts, so I began investing in cheap jewelry that I would buy for a couple of dollars then mark up. The problem with this is that you need to sell a lot of cheap pieces just to break even for the tablespace. We have been able to grow Grape Cat by being a vendor at VegFests. Here are ten things I wish I had known before becoming a vendor. Read more here https://www.grapecat.com/blogs/podcast/10-signs-you-should-invest-in-vegfests --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Freya Dinshah the president of the American Vegan Society and editor of American Vegan magazine. Freya grew up in an ovo-lacto-vegetarian family in Epsom Surrey, England. Her parents became vegetarian after joining the Peace Movement. Freya gave up cheese after learning about rennet. H. Jay Dinshah posted an ad in the Peace Newspaper looking for a pen pal and Freya's mother felt bad for him and told her to write to him. In 1959 her pen pal friend Jay inspired her to become vegan and in 1960 she moved to America where they married. Within a year, the rest of her family had given up dairy and eggs too. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Angela Hubbs, a Certified Personal Trainer, Yoga teacher, and Pilates instructor. Angela has lost 50 pounds to become an ironman triathlete. Angela has some great tips about starting a fitness program and why you should hire a fitness trainer. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Laura Templeton, CEO of 30 Second Success. Laura has watched many people struggle with their 30-second commercials also known as an elevator speech or pitch. She has met a number of people that won’t even consider networking as a way to increase their business connections because they are petrified of having to stand up and speak in front of an audience. If you are having a hard time with your pitch, Laura has a simple four part tip to make it better. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Djuna Da Silva from Djuna Shay. Djuna Shay is a mother-daughter duo that produces vegan clothing and accessories that are made with love in Brooklyn, NY. They design custom textile prints, on eco-friendly and organic fabrics that look better than leather or suede every would. They are working right now to create fun statement pieces that are available in a range of sizes because style shouldn’t only fit some people, it should fit all people. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Carmella Lanni-Giardina and Carlo Giardina, also known as The Food Duo and owners of V Marks The Shop. Carmella and Carlo talk about how they became vegan, why they started The Food Duo blog and how they want it easier to find vegan products at V Marks The Shop. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Leslie Durso, Vegan Chef and Healthy Living Educator. Leslie talks about why she became vegetarian at eight years old, her experience as the first vegan chef at Los Angles Food and Wine Festival, and what tools and staples you should have in your kitchen. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Paulette Gloria Harwood, Director of Sacred Space Yoga School and teaches vegan cooking classes. Paulette talks about why she became vegan, how yoga teachers have a disconnect between their practice and the food they eat, and some tips on vegan cooking. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Adrienne Borgersen, a certified image consultant and owner It Factor Image Consulting. Adrienne is also the co-editor of La Fashionista Compassionista with Lois Eastlund. Adrienne talks about the fashion basics you should have in your closet, working with a fashion consultant and the problems with wearing wool. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Kate Jacoby, owner of Vedge Restaurant and VStreet. Kate talks about how and why she became vegan, the importance of having a mentor. She also has some tips for vegan travel. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Nicole Marquis, President and CEO of Marquis & Co., LLC is the owner of HipCityVeg, the wildly successful 100% plant-based fast-casual restaurant that opened in Philadelphia in 2012. She followed that success with a second HipCityVeg on the University of Pennsylvania campus. Marquis, who has been vegan for almost a decade, considers it her mission to make a delicious plant-based diet convenient and available everywhere. Originally from the Philadelphia area, Ms. Marquis maintains close ties to Puerto Rico, where her mother was born and raised. She studied at Temple University before moving to Los Angeles for graduate studies. Upon her return to Philadelphia, Ms. Marquis was frustrated by the dearth of vegan options in her hometown. She addressed that problem in her typical fashion and is now recognized as a leader in the Philadelphia food renaissance, making healthy plant-based food convenient and even sexy. Following the success of HipCityVeg, Marquis created her first full-service restaurant, Charlie was a sinner., a stunning and seductive vegan bar in Philadelphia, which opened to rave reviews in May 2014. In August 2015, she opened Bar Bombón, a full-service bar, and restaurant with an open-to-the-street ambiance that puts a vegan twist on traditional Latin food. Marquis & Co. will continue to grow with the addition of a third Philadelphia HipCityVeg and the first Washington D.C location in Spring 2016. It will mark the national expansion of the popular brand. If you interested in learning more about HipCityVeg, Charlie Was A Sinner or Bar Bombón, please email Nicole at Nicole Marquis. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Demetrius Bagley, producer of Vegucated and a crowdfunding master. Demetrius talks about why he went vegan, his experience working on Vegucated, and gives some tips on how to run your own crowdfunding campaign. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Andy Tabar, the owner of Compassion Co. and the co-host of the Bearded Vegans. Andy talks about why he went vegan, his favorite vegan restaurants and vegfests. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Sarah Peltier, the founder of Vegan Shop-Up. Sarah is a chef at Tacoway Beach, and the owner of the Woodside Bake House. She talks to me about why she started the Vegan Shop-Up, has some tips for starting your own vegan pop-up market, and what we can expect in the future. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Lois Eastlund, vegan fashion designer and Co-Editor in Chief of La Fashionista Compassionista. Lois explains why leggings are not pants and the disconnect of wearing leather while protesting fur. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On today's podcast, I talk to Rachel Black who is the Philadelphia Grassroots Director for The Humane League. She is in charge of coordinating all of the work in the Philadelphia and Southern New Jersey areas. She is a graduate of Temple University and resides in Philadelphia. Rachel talks about her journey from becoming vegan to an internship with The Human League, and some tips on how you can become involved in animal rights. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

On this episode, James Lucas talks to Rachel Atcheson, the Director of Campus Outreach for The Humane League. Rachel talks about her journey from becoming vegan to an internship with The Human League, and some tips on how you can become involved in animal rights. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Have a healthy relationship, but find yourself in a difficult situation with your partner that you don't know how to get through? Wonder why you canʼt seem to make a relationship work? Want to improve your relationship with your co-workers, subordinates, superiors? Ellen Champion is a vegan and a relationship coach. Ellen talks about her journey from being an early activist, a vegan at the age of 40 and becoming a relationship coach. She has several tips on improving your relationships. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Kiki Adami Talks about her experience as a 12-year-old vegetarian, discovering veganism in college, and turning a meat eater's paradise into a vegan restaurant, and becoming the veganizer. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Franklin D. Roosevelt said, “Human kindness has never weakened the stamina or softened the fiber of a free people. A nation does not have to be cruel to be tough.” Hi, I am James Lucas, owner of GrapeCat.com and I believe in living a life without cruelty. Grape Cat's mission is to offer attractive, functional products that people can buy with peace of mind knowing that all of our products are fair trade, vegan, Eco-friendly, and causing the least impact on the environment with human and non-human animals. Grape Cat is an online vegan retail store carrying all of your fashion needs from T-shirts to coats, and wallets to duffel bags, and everything in-between. We do not sell any products that are made of leather, wool, fur, or silk. We try to find fair trade items that help people in developing countries achieve better trading conditions and to promote sustainability. We also look for Eco-friendly products that reduce harm to the environment. A question I get a lot is “How did you get into this business?” I grew up with the typical American diet. We used to go to McDonald's for lunch and dinner when my parents were too tired to cook. At Thanksgiving, we would have turkey and at Christmas, we would have ham. I loved going to zoos and the aquarium. I was so fascinated by animals that I wanted to be a marine biologist. Like most people, I never connected my love of animals with my meat eating that is until, in 2002 while working for the Wall Street Journal, I started having lunch with a vegetarian. During lunch, we would talk about the food that I was eating and how it made its way from the farm to my plate. I learned about factory farming and the horrors these animals experience there. I slowly started connecting the dots between animals I loved to watch and pet, and the ones I was consuming. I first gave up beef and pork, and then chicken and turkey. By the end of 2002, I was a vegetarian. In 2009, I had an idea that I would start Bucks County Vegan Supper Club. I had it in my mind that I would be able to teach people how to cook their own vegan dishes. This eventually turned into a monthly potluck and has grown to a group of over 425 members. The group now does camping trips, goes to restaurants, and more. This group has helped me and other members become vegan. In 2011, I really wanted to go into the television business. A friend of mine said she thought it would be fun to do a cooking show. We started “From A to Vegan” with our spouses. At first, we were doing cooking videos and blog posts. Now the blog does the restaurant, cookbook, and product reviews, gastronomy tours, and commentary on current events. Since the nearest shops that sell vegan products are in NYC and in Maryland, everything that I bought was purchased online. After seeing how hard it was for me to find a local store that was carrying vegan clothing and accessories and after realizing the need, Grape Cat was born in March 2013. Our first year was tough as I learned that if you build it, they would not always come. 2014 was better as the website was being found in search engines and we were participating in more vegfests. This year we have expanded to New York, Massachusetts, Virginia, and North Carolina. Next year we are expanding into Ohio, Michigan, and Illinois. And this is where I need your help… The types of referrals I’m looking for are customers who are or would like to be conscious consumers, as well as fairs, community events, festivals, etc., and radio shows or podcasts. --- Support this podcast: https://anchor.fm/vegan-styled-life/support