Podcast appearances and mentions of caryn hartglass

Caryn Hartglass, The Global Food System In this episode Caryn discusses the global food system, how every bit of food that is brought to our plate has involved so many people around the world. She shares stories of eating vegan and SOS-free on the road while in Vermont and Massachusetts. Recipes for Irish Soda Bread, both made with wheat and gluten-free versions are shared and discussed. The GMO corn story between the U.S. and Mexico is reviewed along with recipes for organic corn bread, and tortillas.     Links mentioned in this podcast: Tortillas Corn Bread: Gluten-Free AND SOS-Free! Irish Soda Bread The US vs. Mexico dispute over GMO corn: an attempt to keep track of it Yes, Your Chili Powder Is Moving: The Gross Truth Behind Bugs in Your Kitchen Spices

Caryn Hartglass, Self Care, Dairy Dangers, and Plant Foods Rise to the Top In this podcast Caryn discusses the importance of self-care to manage living in a world we cannot control. She covers two recent articles, one on Dairy and Bird Flu and the other on how whole, minimally processed plant foods are the best replacements for meat and dairy, and are actually superior on many levels. She gives an update on her SOS-free diet along with simple recipes that are healthy and easy to make and convenient to eat.   LINKS mentioned in the podcast: How the Messy Process of Milking Cows Can Spread Bird Flu Beans and peas best meat alternative, finds Oxford research IT'S ALL ABOUT FOOD IS NUMBER 14 on the Feedspot 70 Best Food Podcasts!!

Caryn Hartglass: A conversation about Breast Cancer Yes, it's breast cancer awareness month and Caryn talks about many things related to the subject: connecting with a close friend who died of the disease decades ago, a recent study on breast cancer statistics, methods of prevention and healing. She continues to give updates on her SOS-free journey, shares a upgrade to her Corn Bread recipe (now SOS-free), and more. Links mentioned in the podcast: Corn Bread: Gluten-Free AND SOS-Free! Breast Cancer Statistics 2024   Old Yoga Recordings that are GREAT! Patricia Walden Yoga for Beginners Patricia Walden Yoga for Flexibility Bryan Kest Power Yoga 1 Bryan Kest Power Yoga 2 Bryan Kest Power Yoga 3

Call Caryn's personal archive number to hear the most recent five episodes of It's All About Food: 1-701-719-0885 Caryn Hartglass, Alzheimer's and SOS-Free Update The IT'S ALL ABOUT FOOD host discusses the impacts of Alzheimer's, giving personal experience with a loved one. She goes on to give an update on living the SOS-free, Nutratarian lifestyle with tips on organizing and planning. Today only, October 8, 2024, 15% off discount at FoodToLive.com. OCTDEAL2024

Nisha Vora, Big Vegan Flavor PART 1: Nisha Vora is a cookbook author, content creator, and former lawyer known for her innovative approach to vegan cooking. After graduating from Harvard Law School in 2012 and working as a lawyer, she exchanged her casebooks for cookbooks to follow her dream in the food world by creating Rainbow Plant Life, the vegan cooking website. With over 2 million followers across her blog and social channels, Nisha's dedication to creating accessible, delicious, and meticulously tested plant-based recipes has earned her a loyal following and widespread recognition. Following the success of her first cookbook, The Vegan Instant Pot Cookbook (2019), Nisha is preparing for the launch of her second cookbook, Big Vegan Flavor, which will be released September 3rd, 2024. This “vegan flavor bible” is the ultimate guide to mastering vegan cooking, sharing the principles of exceptional plant-based cuisine as well as 150 incredible recipes. Born and raised in California and currently residing in San Diego, Nisha continues to inspire others with her innovative, flavor-forward approach to vegan cuisine. Author Site: www.rainbowplantlife.com Social: IG – @rainbowplantlife, YouTube – @rainbowplantlife   Part 2: Caryn Hartglass, SOS-free Update. Caryn gives an update on her new lifestyle upgrade of a 100% Nutratarian, SOS-free diet, plus 60 minutes of daily exercise.

“If you can't solve the problem, eliminate the problem!” was a favorite expression by Harold Hartglass, Caryn Hartglass' father. H5N1, known as Bird Flu is a problem, that is only getting worse, spreading to at least 42 cattle herds in nine states, and infecting over 200 mammals. The government answer is to bailout industrial chicken farmers allowing them to kill their infected chickens, start over with a new batch, and pay them for their losses. The government is also paying cattle farmers to test their herds. This is a waste of taxpayer money and will not solve the problem. Bird flu is a symptom. Industrial animal agriculture is the problem, and this problem must be eliminated. Industrial animal agriculture is bad for many reasons, but to prevent the spread and mutation of this virus, which can be lethal to humans, this industry must be eliminated. Robert Grillo, End USDA's Bird Flu Bailouts As an activist for all species (including the human ones), Robert Grillo has played the role of thought leader as well as front line activist, leading campaigns, large-scale protests and other creative actions since 2012. He has learned as much from academia as he has from the streets, from first-hand experience in grassroots activism. Most figures involved in social change are either academics on the theory side or activists on the practice side. Rarely do you find those who engage equally in both the theory and application, providing a unique perspective that bridges that gap between the two important sides of every movement. Grillo is also the founder and director of Free from Harm, a non profit dedicated to advancing a plant-based food system and challenging the dominance of animal agriculture since 2009. He founded Slaughter Free Network in 2018 with the intent of building a powerful grassroots base and carrying out dramatic and innovative actions to capture the attention of media, public and food industry powerholders.     American Journal of Lifestyle Magazine, Primary Pandemic Prevention, by Dr. Michael Greger Michael Greger, Vegan MD WHO, How does H5N1 influenza spread to people? CDC, Current H5N1 Bird Flu Situation in Dairy Cows Q&A on H5N1 Bird Flu Take Action on the Farm Bill Workshop – REGISTER

Hartglass & De Mattei, What's The Question? Caryn Hartglass and Gary De Mattei are back to ask the question to which there are so many wrong answers! Topics covered in the podcast: the recent ban on cell meat in Florida; morning routines and habits; featured NYC restaurants and bakeries; REAL's Banana Date Walnut Oat Bread. Links mentioned in the podcast: A Little Night Music performances in Brooklyn. Meat, Freedom and Ron DeSantis How Far Should We Carry the Logic of the Animal-Rights Movement?   Mini Banana Date Walnut Oat Bread Loaves, Wheat-Free Luanne's Wild Ginger restaurant Mia's Brooklyn Bakery Insomnia Cookies

Hartglass & De Mattei, Stop Eating Animals! In this episode, Caryn Hartglass and Gary De Mattei get REAL about the climate crisis and cut through all the BS. Animal agriculture needs to end. They review a few restaurants in Cape Cod and Manhattan that they visited recently.   Links mentioned in the program: Your Questions About Food and Climate Change, Answered Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts Save the Planet, Put Down that Hamburger Vegan diet massively cuts environmental damage, study shows Ed Winters Apricot Butter Bread + Roses Grab & Go Health Bar Cadence Morgenstern's BANANAS

Caryn Hartglass and Gary De Mattei celebrate the 14th anniversary of the IT'S ALL ABOUT FOOD podcast, broadcast on the Progressive radio Network, reviewing some of the most memorable interviews.

Miyoko, Now and ZenMarvelous Miyoko has been let go from the beloved vegan cheese company she founded and her many vegan fans are shocked and saddened. As this unfortunate situation unfolds we hope for the best for Miyoko and her delicious creations. Caryn Hartglass presents three excerpts of IT'S ALL ABOUT FOOD interviews with Miyoko from 2012, 2014, and 2016 showing the evolution of what is today, Miyoko's Creamery. During the 1990s, she taught vegan cooking classes, and in 1991 The Book Publishing Company published her first vegan cookbook The Now and Zen Epicure. In 1994, she opened the vegan restaurant Now and Zen in San Francisco, which eventually expanded into a natural food company of the same name, which was sold in 2003. Schinner has launched a number of vegan brands, such as UnTurkey, which she exhibited at the 1995 Natural Products Expo alongside competitor Tofurky, and Hip Whip. In 2014, Schinner launched vegan cheese company Miyoko's Kitchen, later renaming it Miyoko's Creamery. Tofurky founder Seth Tibbott was the company's first investor. In 2016, the Specialty Food Association reported the company had “grown 300% year over year,” and “they recently signed on to a new 28,000+ square-foot headquarters in Petaluma.” Miyoko has authored these cookbooks: The Now and Zen Epicure, Book Publishing Company, June 1, 1991 (as Miyoko Nishimoto) Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan], Book Publishing Company, Aug 19, 1999 (as Miyoko Nishimoto Schinner) The New Now and Zen Epicure, Book Publishing Company, September 1, 2001 (as Miyoko Nishimoto Schinner) Artisan Vegan Cheese, Book Publishing Company, Aug. 8, 2012 (as Miyoko Schinner) The Homemade Vegan Pantry: The Art of Making Your Own Staples, Ten Speed Press, June 16, 2015 (as Miyoko Schinner) The Vegan Meat Cookbook: Meatless Favorites. Made with Plants, Ten Speed Press, May 11, 2021 (as Miyoko Schinner) Miyoko has won many awards including: 2015, Veggie Award Product of the Year, VegNews Veggie Awards 2016, Sofi Award, Sofi Awards 2016, Nexty Award, Natural Products Expo West 2016 2016, Vegetarian Hall of Fame, North American Vegetarian Society 2017, Best Bite Award, Delicious Living's Best Bite Awards 2017, Animal Equality Compassionate Company, Animal Equality 2018, Next Generation Industry Pioneer Award, North Bay Food Industry Group In 2021, Miyoko was included in the inaugural Forbes 50 Over 50 list.

Caryn Hartglass and Gary De Mattei cover two unfortunate news items: the preliminary injunction issued on enforcing the foie gras ban in NYC; and the 26-story pig skyscraper in China. They will share a bit of philosophy on life and death along with some of their favorite holiday recipes.   Support RESPONSIBLE EATING AND LIVING and the IT'S ALL ABOUT FOOD podcast with a tax-deductible donation

Caryn Hartglass and Gary De Mattei go deep on today's episode of It's All About Food when they talk about the important role cooking plays in their lives during these stressful times.   Listen: Tuesday, March 1, 2022 4pm ET by going to PRN, The Progressive Radio Network. * Listen by phone to hear the live broadcast at 1-641-741-2308.. * Call Caryn's personal archive number to hear the most recent five episodes of It's All About Food: 1-701-719-0885.   Links mentioned in the program: The Food and Drug Administration (FDA) enforces a standard or defect action level stating that a maximum of 75 insect fragments per 50 g of flour is allowed. The plight of small dairy farmers: a difficult dilemma Classic Tarte Aux Pommes Subjective Toward Themselves and Objective Toward All Others, Søren Kierkegaard  

Caryn Hartglass and Gary De Mattei give a summary of all the important reasons to eat a whole food vegan diet and ponder on why people don't support this lifestyle. They discuss how our thoughts can nourish or poison our emotional and physical well-being.  Links mentioned in the program: Robert Goodland Rynn Berry Jim Mason, An Unnatural Order Almond Ricotta Recipe Garden Fresh Baia True Food Kitchen

Hartglass & De Mattei, Here's to Vegans Who Lunch In this program Caryn Hartglass and Gary De Mattei cover a wide range of subjects: farm animal laws; commodity animals; goats used in fire prevention; listener emails; veganic agriculture; Independence Day foods and fireworks; excuses to not go vegan; illnesses and fiber.

Hartglass & De Mattei, An Absolutely Perfect Day to Go Vegan! Caryn Hartglass and Gary De Mattei are back together this week and continue the conversation about the terms plant-based and vegan. They cover the Perfect Day man-made dairy proteins appearing in “plant-based” ice cream products; attending social events with food that isn't vegan; updates on the REAL Buckwheat Crepe recipe; films to watch; vegan shows; the amazing Red Lentil; and yummy vegan burgers to make with REAL ingredients.     Links mentioned in the program: The Animal Welfare (Sentience) Bill Octopuses and lobsters have feelings – include them in sentience bill, urge MPs Perfect Day – synthetic dairy Pressed Juicery Vegan Soft Serve NadaMoo! Dairy-Free Ice Cream Coconut Bliss Organic Dairy-Free Ice Cream Shoe Material Icons   FILMS TO WATCH: Seaspiracy They're Trying to Kill Us The Need to Grow Food   RECIPES with RED LENTILS: Lentil Crepes Carrot Lentil Paté Baked Red Lentil “Salmon” Cakes Red Lentil Soup

Part I: Andrea Young, Sweet Vegan, A Chocolate Experience! Chef Andrea Young, founder of Sweet Vegan returns to It’s All About Food to share what she has been up to during the pandemic. Caryn Hartglass and Gary De Mattei get to try Sweet Vegan’s Spring Break box of Energizing Espresso, Raspberry Royale, Strawberry Sensation, Tanjin Spice truffles. Andrea Young grew up cooking in an Indiana kitchen with her grandmother, Georgia May, where her love of creating beautiful and delicious treats began. She started Sweet Vegan in 2016 out of a desire to combine that early love of caring for loved ones through food with her focus on healthy eating. Transporting people to their happy place and creating a sense of delight is what drives Chef Andrea’s creativity and her mission to make mouthwatering chocolates one can indulge in guilt-free.  Sweet Vegan chocolates rival non-vegan options, while also offering chocolates that are dairy, soy, nut, gluten and always preservative free. They are packed with flavor, real fruit and fresh ingredients. Andrea is a certified vegan chef as well as a graduate of Parsons School of Design. After a long career as an interior architect, she began working as a part-time private chef for celebrities.  Here she developed her signature vegan chocolate recipes and began her journey making healthy food good for the mind and the body. Sign up for a Sweet Vegan Class! All Events April 27: Blueberry Bliss Bite Chocolate Making Class (Virtual) Follow Sweet Vegan: Instagram: sweetvegannyc Twitter: sweetvegannyc Facebook: Sweet Vegan Chocolates

Caryn Hartglass and Gary De Mattei discuss their Valentine’s Day menu and how to celebrate Mardi Gras virtually. They comment on the recent On Being Podcast with Alain de Botton entitled The True Hard Work of Love and Relationship‪s‬. They also cover a recent report on high dose Vitamin C and Zinc supplementation’s impact on COVID-19.  Links mentioned in the program:Effect of High-Dose Zinc and Ascorbic Acid Supplementation vs Usual Care on Symptom Length and Reduction Among Ambulatory Patients With SARS-CoV-2 InfectionAlain de Botton, The True Hard Work of Love and Relationship‪s Recipes:French Onion SoupLa BaguetteAlmond Mozzarella Cheese

Caryn Hartglass and Gary De Mattei talk about humans as giants, giants that are cruel to its victims, people and animals including the upcoming tradition of Kapparot, swinging chickens over the head to transfer one’s sins. Celebrities going vegan and then going back to omnivore choices gets a brief mention along with a conversation about omega-3 and omega-6 fatty acids.   LINKS MENTIONED IN THE PROGRAM: Campaigns against Kapparot/KaporosEnd Chickens As KaporosUnited Poultry Concerns Drs. Dean and Ayesha Sherzai, The Alzheimer’s SolutionDr. Dean and Ayesha Sherzai’s post on Miley Cyrus not being vegan anymore. Sauerkraut Recipe 

Hartglass & De Mattei, Protein and Lectins and Summer GrillingTune in to Hartglass & De Mattei, The Swingin’ Gourmets, for another fun-filled episode of It’s All About Food. Caryn Hartglass and Gary De Mattei return to the age-old question, “Where do you get your protein?” along with new ones like, “What about lectins?” They talk about global warming and how to prepare yummy end of summer dishes like grilled veggies on the griddle. Today’s show is dedicated to the people of Northern California who are braving some of the worst wildfires in that glorious state’s history. Our hearts and minds are with you all.

This episode was recorded at the pandemic times in New York . We all experienced that harsh reality of world wide crisis . OG Talk crew decided to create a special segment for that period and we called it "OG Chat, Behind Closed Doors". Today our guests are Caryn Hartglass and Gary De Mattei from Responsible Eating and Living. Caryn shared how plant based lifestyle helped her to overcome terminal illness. Gary opened up on how Caryn's determinations and commitment helped him to change his own lifestyle to become vegan. The power couple talked about multiple projects they are working on : podcast , non profit organization and theatre projects .

Hartglass & De Mattei, Nourishing the Soul as Well as the BodyIt’s the 11th Anniversary of the IT’S ALL ABOUT FOOD show on the Progressive Radio Network. Caryn Hartglass and Gary De Mattei bring you updates and tips to keep your immune system strong and calm your anxiety during the pandemic. Below are links to articles, interviews, businesses and recipes mentioned in the show.1. Bilal’s Easy Kale2. Go Organic NYC, “Pick Your Own” Organic Produce, delivered to your doorstep.3. Allergy to Peas, Pea Protein Isolate4. Help save school nutrition standards. Deadline extended to April 225. Dean Ornish and Anne Ornish, Undo It! Jan 2019 interview on IT’S ALL ABOUT FOOD.6. Pandemic Pasta Primavera recipe. 

Welcome! and Thank you for listening. We regret to inform you of the cancellation of the Fifth Annual Plant Based Nutrition Conference in Port Charlotte.  HOWEVER, we are going to do it live AUDIO!   Go on over to Eventbrite.com and get your tickets (2020 Plant Based Wellness Audio Conference).  Pam Popper, PhD, Caryn Hartglass, Addie Majnaric, RDN, and myself will be doing 2 TED style presentations each followed by Q and A.  Extras included are our slides and the recipes for the dishes we were going to serve at the Port Charlotte event.   Addie joins me today to talk about COVID-19 and what you can do to make your family more prepared.  Nothing stops plant strong people.  We hope that your family remains healthy.  We want to spread positivity through good nutrition and an active healthy lifestyle.  Email me at jami@doctordulaney.com with questions.  

Hartglass & De Mattei: Super Vegan Taco Tuesday!On Super Tuesday, Caryn Hartglass and Gary De Mattei want to encourage you: to vote; to direct your attention to many wonderful things happening in the world that don’t get enough media focus; to eat lots of Super Vegan Tacos because it’s SUPER VEGAN TACO TUESDAY!

Hartglass & De Mattei, From Dairy to Oats; the Battle of the Burgers; Cobb Salad, Hot Drinks and more!On today’s IT’S ALL ABOUT FOOD with Caryn Hartglass and Gary De Mattei, it’s all about oats: converting dairy farms To organic oat farms. Also, hear about the battle of the burgers – beef versus the Impossible, what’s really real and good for you? Plus get great recipes including the New Classic Cobb Salad, Purple Potato Salad, Winter Vegan Hot Drinks and more.

Gary De Mattei, The Vegan Artist’s Way: with Hartglass and De Mattei REAL co-founder, Gary De Mattei joins Caryn Hartglass in another episode to talk about stay healthy during audition season…or any season.

* Call in to the show with comments and questions: 1-888-874-4888.* Leave comments and questions on the PRN voicemail line, 862-800-6805, with your name, the name of this show, It’s All About Food, and your question to be answered on the next program.* Listen by phone to hear the live broadcast at 1-712-775-6850.* Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885. Gary De Mattei, REAL Vegan in 2020Now is the winter of our discontent, made glorious summer by going vegan. Tune in today to hear IT’S ALL ABOUT FOOD host, Caryn Hartglass and featured guest, Gary De Mattei talk about all things REAL vegan in 2020.

Caryn Hartglass is a native New Yorker and at 15 years old she announced to her family that she wanted to be a vegetarian. There was little information available about vegetarian nutrition at the time and her parents were very concerned for her health. Caryn’s mother took her to the family physician. The physician’s arrogant and patronizing demeanor catapulted Caryn further into the world of vegetarianism. The part of the doctor’s diagnosis that was the most illogical was when he insisted that eating meat was beneficial for animals, because more were given the chance to live. He also said it was healthy to eat meat. Interestingly, Caryn’s persistent stomach ailments, anemia and the premenstrual moodiness she was experiencing at the time all disappeared with the plant-based diet.http://itsallaboutfood.podbean.comhttp://responsibleeatingandliving.com

Caryn Hartglass, founder of REAL (Responsible Eating and Living), radio host, and ovarian cancer survivor; pop-in visit from Julia Corbett, author of Raw Cookies.

Main Street Vegan coauthor Adair Moran and Cathy Wolfe, both NYS licensed wildlife rehabilitators, on cohabiting with wild beings in urban and suburban settings, and introducing Urban Utopia Wildlife Rehabilitation, New York City's first rehab program dedicated to wild mammals. Special guest in the appetizer segment: Caryn Hartglass of ResponsibleEatingandLiving.org.

Hello, everybody, I’m Caryn Hartglass and you’re listening in the 117th episode of Ask A Vegan. It’s the 2nd of December 2012. I’ve been enjoying counting these episodes. I can’t believe that so many have already happened. I’m not a point where I’ve started to transcribe these podcasts. And I think, ultimately, they are all…

ASK A VEGAN PROGRAM TRANSCRIPTION: Hello everybody! I’m Caryn Hartglass and you are listening to the Ask A Vegan show. It is the 25th of November 2012. Thank you for joining me today. I missed last week. And it always seems like such a long time when a week goes by and I haven’t done…

TRANSCRIPT: Hello everybody. I’m Caryn Hartglass and you’re listening to the 115th episode of Ask A Vegan. Time marches on doesn’t it? Things just add up. We have so many podcasts now on the Responsible Eating And Living website; over 300 hours of information. I hope from time to time you visit our It’s All…

In this program, I talk about tips for emergencies: food, water, lighting. TRANSCRIPT: Hi Everybody! I’m Caryn Hartglass and you are listening to the 114th episode of Ask A Vegan. It’s the 4th of November 2012, and what I want to talk about today is Emergency Preparedness. We just went through Hurricane Sandy here in…