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8 episodes with Daiya
3 episodes with Daiya
2 episodes with Daiya
2 episodes with Daiya
2 episodes with Daiya
2 episodes with Daiya
2 episodes with Daiya
2 episodes with Daiya
3 episodes with Daiya
This week on the show, we're talking about CAVA and MorningStar Farms Hot and Spicy Breakfast Sausage. We're also eating Daiya Vegan Mozzarella Cheeze Sticks!SHOW NOTESNews Item: Vegan KitKat Discontinued In All But One CountryHere's our episode where we reviewed the vegan KitKat bar.We did not try the old version of the Daiya cheese sticks on the pod, it turns out. Hosted on Acast. See acast.com/privacy for more information.
Tuesday, May 7th. In this episode we talk about: Get your free Plantapalooza VIP Ticket (https://lovecomplement.com) Weather report: Daiya dry powder mac 'n' cheese, 60% of food at the Paris Olympics will be vegetarian Top Carnivore Myths Debunked () Tune in live every weekday at 11am to watch on or on Instagram ( and ), or watch on Twitter or Twitch! Follow , , and for more.
Thursday, March 7th. In this episode we talk about: Matt still reading a book a week Weather report: Oatly launches oat yogurt in Germany, plant-based diet doesn't affect hip fracture risk, new plant-based options at Coors Field Vegan Nightmare: Plant-Based Daiya Brand Touts Real Beef Cheeseburgers in New Ad (https://www.adweek.com/creativity/vegan-nightmare-plant-based-daiya-brand-touts-real-beef-cheeseburgers-in-new-ad/#) Tune in live every weekday at 11am to watch on or on Instagram (and ), or watch on Twitter or Twitch! Follow , , and for more.
This week on The Hot Slice Podcast we are going behind the judges' curtain at this year's International Pizza Challenge at Pizza Expo in Las Vegas. Jeremy and Denise get the inside scoop on IPC judging from longtime judges Hassi Sadri, Scott Wiener and Scott Anthony. The International Pizza Challenge has long been the premier pizza competition and it's getting even better. IPC has always held high standards and code of ethics for judging. This year, judging has become even more transparent. Our three esteemed guests outline new initiatives to aid in transparency and training the 50 judges who will evaluate entries to help them be on the same page and make sure that every pizza is judged fairly and consistently. Pizza Expo will host nearly 500 competitors. The International Pizza Challenge consists of 5 divisions: Traditional, Non-Traditional, Neapolitan/STG, Pan, & World's Best Cheese Slice. The International Italian Sandwich Competition returns. Partner competitions include the California-Style Competition, hosted by the California Milk Advisory Board; Ooni Pizza Throwdown, hosted by Ooni; and Plant-Based Competition, hosted by Daiya. Special thanks to Michael LaMarca, Jeremy Galvin and the team at Master Pizza who runs IPC and show director Bill Oakley for their continued efforts and improvements to the competitions. Learn more about the International Pizza Challenge at https://pizzaexpo.pizzatoday.com/giveaway-rules-regulations/international-pizza-challenge/ Read more about the Rules and Regulations for Competitors at https://pizzaexpo.pizzatoday.com/wp-content/uploads/2024/02/2024-IPC-Rules-and-Regs_FINAL.pdf
Japanese Swimmer Daiya Seto Finishes 4th in 200m Individual Medley at Worlds
Happy Christmas, folks. This week on the podcast, I welcome grappler, bodybuilder, and overall cool dude, Daiyabolic. Daiya and I previously appeared on Nerd Rage Radio a few weeks back where he shared a lot about his past and upbringing. This week, we talked more about his journey into bodybuilding, gymnastics, jiu jitsu, and motivation. For more on Daiya and his journey, head over to @daiyabolic on Instagram. You can also head over to the link below for his fitness and health twitch stream. https://www.twitch.tv/daiyab0licopens in a new tab https:// https://linktr.ee/daiyabolic Visit https://linktr.ee/GrappleGuardSoap and get 25% off plus free shipping with this discount code: BJJWIKI25 on Grapple Guard Soap, an antifungal all-natural, bodywash for combat athletes. Go check out @socialmediastrategiesthatwork. The account is operated by friend to the podcast and guest @bjjmomma. Go give a follow and listen to @so_you_like_horror on Instagram and listen to the new episode on Spotify https://spoti.fi/3Jqrrxj The show is available on MANY PLATFORMS FOLLOW US ON SOCIAL MEDIA Facebook.com/offthematspodcast Instagram @offthematspodcast Twitter @offthematspod1 TikTok https://bit.ly/3FTEZAd WRITE INTO THE SHOW Email: offthemats2020@gmail.com Merchandise Can Be Found At https://www.bjjwiki.net/
Thursday, December 7th — In this episode we talk about: Taylor Swift is Time magazine's Person of the Year Weather report: Impossible CEO calls marketing "woke," Daiya launches new fermented formulation, McDonald's to expand locations by 25% in next four years Listener Q&A with Matt and Doug! Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch!
SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! Lifetime Supporters get spices, coffee, and access to online courses. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. FOOD INDUSTRY AND HARVEST NEWS: Daiya Cheese To Address Texture Issues With New Oat Cream Made Using Fermentation Daiya hopes to address the “inconsistency across the taste and texture,” of dairy-free cheese products. The new oat blend will be featured in shreds, slices, blocks and sticks of Daiya cheese. “Up until now, we know that the #1 thing holding the category back is that it hasn't delivered on consumers' taste expectations,” Melanie Domer, Daiya's chief commercial officer, said in an emailed statement to Food Dive. “Cheese is the ultimate comfort food, and as a result, there are high expectations.” -Source: Food Dive TODAY'S MAIN TOPIC: Imported “Grass-Fed” Beef Sold As Product Of The USA-Legally? American Grass Fed Beef Undercut By Foreign Competition Due To Obama COOL Law. The Grass-fed beef scam. Share of this market was 60% for US Cattle Farmers now 15% due to this law and cheap competition. Read-SCAM Bubba Foods, a Jacksonville, Florida-based company whose products are sold by major retailers like Walmart, Kroger, and Wegman's, puts its American-made claims front and center. The label on the company's grass-fed ground beef displays a prominent “Product of USA” banner, complete with an American flag—and, if that wasn't enough, the proud phrase “Born & Raised in the USA.” But paperwork filed with USDA, obtained by the American Grassfed Association and shared with me, suggests the product may not be American at all—at least, not in the conventional sense most shoppers would understand. From The Federal Register "We are proposing to amend the regulations governing the importation of certain animals, meat, and other animal products by allowing, under certain conditions, the importation of fresh (chilled or frozen) beef from Paraguay. Based on the evidence from a risk analysis, we have determined that fresh beef can safely be imported from Paraguay, provided certain conditions are met..." From White Oak Pastures: Today, thanks to the fact that there is no mandatory "Country of Origin" labeling law, consumers are consuming beef raised and slaughtered in these foreign countries under the guise that it's a product of the USA. Our beef imports come from all over the world, apparently now including Paraguay. Other countries we import from include, but are certainly not limited to: Brazil, Uruguay, Australia, Namibia, New Zealand, Mexico, Canada, Japan, China, and...the list continues. HOMESTEAD TSUNAMI: Crops That Store And Are High Calorie and Nutrient Dense: Potatoes can be stored over winter in a coolbox or root cellar Corn can be dried, frozen, ground, etc. Flint Corn, flour corn, dent corn Dry Beans-On average, you can grow 3-5 pounds per 100 square feet, but with the right techniques and proper use of vertical gardening, you can grow even more. Look for a Mexican variety Jimenez Pole Bean, its a terrific green bean, a shell bean, a dried bean… a large producer if you can find seed. Great video here about succotash. Green beans can be canned, frozen, and eaten all year long. Cabbage can be made into things like chow chow or sauerkraut, with loads of nutrition and flavor. Winter squash have loads of culinary versatility from pies to side dishes soups to stews, and can be canned frozen, or stored all winter in the root cellar Carrots of course are culinary superstars and store well in root cellar or can be frozen or canned. Onions & garlic are easy to grow and store well plus they can be frozen or dried. ECONOMIC NEWS: Recently France & Italy posted prints with deflation or falling prices. Even though we have been battling with inflation here food etc. things like cars, homes, fuel, and recreational equipment are all don considerably, good if you're a buyer, bad if you're a seller. What goes up must come down. PRODUCT RECOMMENDATION: Carbon Steel Pans-if you can get them properly seasoned they are wonderful and perform better than cast iron. I recommend Lodge or any French brand. CLOSING THOUGHTS: Buyer beware, best to shop for beef at local farms or suppliers who are vertically integrated and process on-farm, that is the best scenario. RESOURCES FOR THIS EPISODE: https://www.stonebarnscenter.org/wp-content/uploads/2017/10/Grassfed_Full_v2.pdf https://blog.whiteoakpastures.com/blog/the-usa-imports-more-beef-than-we-export https://www.fooddive.com/news/daiya-revamps-dairy-free-cheese-products-fermentation-technology/701478/ https://thecounter.org/grass-fed-beef-labeling-fraud-country-origin/ Great YouTube channel PBS Food LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay
Wednesday, October 25th — In this episode we talk about: Daiya apologizes for pyramid scheme fiasco Weather report: Greta Thunberg deepfake calls for vegan grenades, record-low meat consumption in the UK, GOOD Meat cultivated meat named one of Time Magazine's best inventions of 2024, Switch4Good billboards say dairy is the leading fatal food allergy among kids What's the Best Diet for Your Body? A Federal Study Aims to Find Out (https://www.washingtonpost.com/wellness/2023/10/24/what-is-the-best-diet-nih-study/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.
Tuesday, October 3rd — In this episode we talk about: Daiya pyramid scam, weekend stuff Weather report What's the Deal with All the Seed Oil Conspiracies (https://vegnews.com/vegan-news/seed-oil-conspiracies) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.
Thursday, September 28th — In this episode we talk about: Golden Bachelor show Weather report: Taco Bell announces vegan nacho cheese and tortilla fries, free pizza in Daiya pyramid scheme, and more Risk of Eating Disorders Among Vegans is Low, Study Suggests (https://medicalxpress.com/news/2023-09-disorders-vegan-diet.html) Silent Walking is the Latest Trend Everyone's Talking About (https://bestlifeonline.com/silent-walking/) Panera's Roman Empire menu Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.
It's the final week of Sepotember, and we're getting deep dipped. We've got lots of different dips for potato chips! We'll also talk about making Dave's potato dreams come TRUE!SHOW NOTES:The movie Dave mentioned seeing during To-Views was A Haunting in Venice.The restaurant we ate at for our anniversary was Little Bear in Summerhill.News Item: Vegan cheese brand Daiya just launched a pyramid scheme to encourage more people to try vegan pizza.The video game where they eat potato salad sandwiches was Pokemon.The dips we talked about were: Simple Truth Smoky Cheddar Queso, Trader Joe's Buffalo Dip, Chao Queso, Buffalo Bitchin' Sauce, Lantana Sriracha Carrot Hummus.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.
Tuesday, August 1st — In this episode we talk about: We're back! Summer vacations update Weather report: 1,400 U.S. mayors ratify plan to follow in NYC's plant-forward footsteps, BK Germany says 1 out of 5 Whoppers they serve is plant-based, Gordon Ramsay partners with vegan ramen company, Taco Bell lawsuit over quantity of ingredients used, Daiya announces goat cheeze and feta cheeze in Canada, olive oil helps reduce deaths caused by dementia, Aleph Farms is first company to apply for cell-based meat approval in Europe Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.
Swimming: Daiya Seto Wins Bronze in Men's 400-Meter Individual Medley at Worlds
YouTube Channel: / deepakdaiya Sandeep Maheshwari is a name among millions who struggled, failed and surged ahead in search of success, happiness and contentment. Just like any middle class guy, he too had a bunch of unclear dreams and a blurred vision of his goals in life. All he had was an undying learning attitude to hold on to. Rowing through ups and downs, it was time that taught him the true meaning of his life. To know more, log on to www.sandeepmaheshwari.com
In this episode of You Had Me At Eat, Jules and Erica talk about the best plant-based alternatives from the trade show floor at Natural Products Expo West 2023. These vegan products are also gluten-free! Whether you're looking for plant-based tuna, or vegan hard-boiled eggs, we found them all at Expo West 2023. Check out these meat analogs and plant-based finds from the gals at You Had Me At Eat! Stay tuned for future episodes covering more products from Natural Products Expo West 2023!RESOURCES [in order of appearance]NEgg hard-boiled egg peeler (yes, we're still talking about the Inspired Home Show) {affiliate link} Wunder Eggs Konscious Foods Daring Foods Meati No Bull Veggie BurgerHilary's Eat WellBefore the ButcherMing's BingsPlantasia FoodFuture Foods Future Tvna (vegan tuna)Good Catch Foods (vegan tuna)Daiya Contact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️
Friday, March 31st — In this episode we talk about: Weather report: Daiya plant-based chick'n and bac'n on pizzas Hypershell Exoskeleton on Kickstarter And more! Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.
Thursday, March 2nd — In today's episode we talk about: Discord coming soon! Weather report: Daiya invests in fermentation to improve plant-based cheese, Renegade Foods announces shelf-stable plant-based salami, study shows vegan diet way better for the planet than paleo or keto Fat, Sugar, Salt... You've Been Thinking About Food All Wrong (Wired) Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern!Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.
My Website: https://dairyfreedudeid.wixsite.com/mysite Here's the Recipe for you: 1 clove of garlic 1 cup of chicken broth 1 cup of a cooking wine, like marsala A pound of assorted cheese subsitutes (just remember, dairy free cheese is often of a weaker flavor than actual cheese, so try to choose the alternate cheese with the strongest flavors, such as Daiya's Cheddar blocks, some Follow Your Heart Parmesan shreds, dairy free gouda cheese and smoky cheese, Daiya Jack cheese blocks, and also ground up Nutritional Yeast Flakes. And they have to be ground up, because you want the fondue to be smooth. If you want a little zing in your fondue, you can also add about 1/8 teaspoon of lemon juice) 1 tablespoon of potato starch flour Salt, ground black pepper, and nutmeg to taste And dip-able items like bread pieces, cooked meat, and veggies First, get out the cheese substitutes you'll be using and let them get to room temperature. Next, you should pull out a sauteuse pan, which is a deep sided saute pan, but not a pot, and rub it with the clove of garlic, then put the sauteuse over low heat and add the wine and broth. While that's heating up, mix together the flour and cheese mixture. Once the cooking wine starts making bubbles, slowly add the flour and cheese mixture, stirring with a whisk until it melts. Finally, add the salt, pepper, and nutmeg to your taste. After that, put the fondue mixture into a fondue pot to keep it warm, if you have one, and start dipping your dip-ables! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Daiya Seto Wins Silver in Men's 200m Butterfly at Short Course Swimming Worlds
The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement) every weekday at 11am Eastern! Follow @realmattfrazier and @rockcreekrunner for more.
On this episode I speak with Dave Savage of Daiya Foods. Daiya Foods is a Canadian food producer based in BC and supplying both Canada and US with gluten free, soy free, dairy free and vegan products. Recently, Daiya Foods set up an allergen food pantry in a food bank in Toronto to be able to supply allergen friendly foods to clients who require it. If you require the services of a food bank, or wish to donate to this food bank that is serving the allergen community you can contact them at: Our Daily Bread Food Bank 191 New Toronto Street Etobicoke, ON Phone – (416) 203-0050 I also mentioned that Dave was able to provide us with links to their newsletter, for product information and coupons. Here's the link - Your Partner in Plant-Based Living. Get The Newsletter (daiyafoods.com) . As well, Dave has provided my listeners with coupons for Canada and the US. Canada: https://ppod.io/s/OIsGhX1OfAGEUueH USA: https://ppod.io/s/8GHZnjip6WkKmmiL Valid until December 31, 2022 Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com
On this episode I speak with Dave Savage of Daiya Foods. Daiya Foods is a Canadian food producer based in BC and supplying both Canada and US with gluten free, soy free, dairy free and vegan products. Recently, Daiya Foods set up an allergen food pantry in a food bank in Toronto to be able to supply allergen friendly foods to clients who require it. If you require the services of a food bank, or wish to donate to this food bank that is serving the allergen community you can contact them at: Our Daily Bread Food Bank 191 New Toronto Street Etobicoke, ON Phone – (416) 203-0050 I also mentioned that Dave was able to provide us with links to their newsletter, for product information and coupons. Here's the link - Your Partner in Plant-Based Living. Get The Newsletter (daiyafoods.com) . As well, Dave has provided my listeners with coupons for Canada and the US. Canada: https://ppod.io/s/OIsGhX1OfAGEUueH USA: https://ppod.io/s/8GHZnjip6WkKmmiL Valid until December 31, 2022 Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com
For our final episode of season 6, we've got an OT3 coming your way! Ro, Lolo, and Maki discuss the ever popular OT3 of Kuramochi, Miyuki, and Sawamura from Daiya no Ace. Lolo's twitterMaki's twitterFic RecsBurn With Me by rosesandthoronsOne Ain't Enough by Reyschienpink floyd's 'wish you were here' by crownsandbirdsstories about a boy's love by crownsandbirdsburn with me series by roseandthornspainting the wrong picture by pygmymeese three's a party series by orgiastiqueArt RecsNin Support the show
What will we all be cooking and eating this year? From mushrooms and low-alcohol cocktails to nostalgic snacks and global ingredients, Washington Post recipes editor Ann Maloney joins us to share exciting food trends taking off in 2022 -- and why they'll be so popular.LINKS -More from Ann: www.washingtonpost.com/people/ann-maloney/-20 ways to go green in the kitchen: www.washingtonpost.com/food/interactive/2021/green-kitchen-eco-friendly-tips/-Mindful Mixology: www.washingtonpost.com/food/2022/01/14/non-alcoholic-drinks-derek-brown/-Travels through cooking: www.washingtonpost.com/food/2021/06/03/travel-through-cooking/-For relaxing in the kitchen: https://www.washingtonpost.com/food/2022/01/03/how-make-smart-new-year-resolutions/-Per our convo, Daiya is the plant-based cheese Ann mentioned that has best meltability!Thank you to our sponsor: https://www.nutrisense.io/fueled
This week on the SwimSwam Breakdown, we discuss the ISL Final and the controversy that surrounded it, Thomas Heilman's NAG record siege in Greensboro, and Daiya Seto training in Scottsdale. SWIMSWAM PODCAST LINKS Click here to listen and subscribe on Spotify Click here to listen and subscribe on Apple Podcasts Click here to listen and subscribe on Podbean Click here to listen and subscribe on Google Click here to listen and subscribe on YouTube Click here to listen and subscribe on Listen Notes Click here to listen and subscribe on Stitcher Click here to listen and subscribe on iHeartRadio Click here to listen and subscribe on Amazon Click here to listen and subscribe on Pandora
This Thanksgiving, let's come together with love and save the planet through mindfulness!Dedicated to Lucius, Jezebel, Mowgli and all the animals you've ever loved more than anything in the world. https://www.peta.org/issues/animals-used-for-food/https://www.anotherfinger.com
Enjoy Lumie and I screaming about Daiya no Ace's resident pink and green ship, Kuraharu!!
OTAKOS!! NOS QUITARON AL NOVIO DE ANJU CHINGADAMADRE, SAN PEDRO SE LLEVO A DAIYA :( En Tokyo Revengers ep 18 no paso tanto que digamos, la siguiente semana hablaremos de la madriza!
Fra bolla, errori, giornate storte, così le stelle bucano Giochi
Swimming at the Tokyo Olympics has begun with a bang. Brett Hawke, Swimnerd, and The Swimsuit Guy sit down and chat about Day 1 Prelims. Saturday, July 24, 2021: Men's 400m IM Women's 100m Fly Men's 400m Free Women's 400m IM Men's 100m Breast Women's 4x100m Free Relay Support Our Sponsors: THE MAGIC 5: Custom fitted goggles that are tailor-made for your exact face. You shouldn't feel you are wearing goggles. Use code BRETTHAWKE20 at checkout to receive 20% off. SWIM ANGELFISH: Receive the tools and skills needed to teach swimmers with autism, physical disabilities, anxiety, sensory and motor conditions with Swim Angelfish, the global leader in adaptive swim. Get certified online today! SUPERIOR SWIM TIMING: Run a swim meet with ease from your laptop. SST is fully compatible with Hy-Tek and Team Unify as well as Colorado, Daktronics, and Omega touchpads. Tell them Brett sent you! DESTRO SWIM TOWERS: Save $150 per double swim tower by using the code "brett" at checkout! SWIMNERD LIVE: Stream your swim meet scoreboard in real time over top your live stream. Create an interactive heat sheet. Turn any tv into a digital scoreboard. Subscribe & Listen: Apple Podcasts Google Spotify YouTube Produced by: SWIMNERD Supported by: Fitter & Faster
This week on the show we talk about cultured foie gras, my new favorite pizza, and try the frozen Daiya Tex Mex Burrito.Links and things:We also dive into one heck of a travel day, complete with a full airport closure. Emily Baker at Plant Based News reports that the French government and the EC are backing a company working on cultured foie gras.Last week, we reviewed the Daiya Santa Fe Burrito, and it was super controversial. If you want to air fry this frozen burrito, microwave it for 90 seconds, then air fry at 400° F for 10 minutes.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Thoughts about an episode? Send your suggestions to talkintofupod@gmail.com!
This week on the show, we had dinner at Maepole in Summerhill and ate Daiya Santa Fe Burritos.Links and things:Makimono is the sushi spot with a new vegan roll.BE-Hive is a Nashville-based company, and it looks like their vegan pepperoni is available at Whole Foods all over the U.S.Maepole is a new spot in the Summerhill neighborhood of Atlanta. It's right across from Big Softie.The kombucha I got from Maepole was Figment Craft Kombucha. I got the Hidden World flavor.Sodexo partnered with Morningstar Farms to bring Incogmeato burgers to over 3,000 hospital and school cafeterias.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!
The Table Talk Podcast has had the pleasure of talking to passionate innovators from across the world of food, drink and nutrition. With plant-based food achieving significant growth in the past few years, the producers, platforms and personalities in the plant-based sector are among the biggest drivers of innovation and NPD in food. In this collection, we look back at three guests who've been doing their part to impact the way we view compassionate eating, and to offer tasty, healthy alternatives to traditional animal proteins. Meet Derek Sarno, co-founder of Wicked Healthy, LLC, and Executive Chef & Director of Plant-Based Innovation for Tesco PLC, to hear about his journey supporting plant-based innovation at Tesco, Chris Kerr, Founding Partner, CIO, Unovis Partners; CIO New Crop Capital; Co-Founder, Gathered Foods (US), to find out how he's helping to promote seafood alternatives to reduce the impact on our oceans, and Ria Rehberg, CEO of Veganuary to hear how the annual vegan pledge has managed to help save the carbon equivalent of driving around the world 15 times. Join the conversation on Table Talk. About our guests Derek Sarno Derek Sarno is the co-founder of Wicked Healthy, LLC, and also serves as Executive Chef & Director of Plant-Based Innovation for Tesco PLC, where he is leading the company's efforts to bring delicious, unpretentious vegan foods to market. Prior to co-founding Wicked Healthy and partnering with Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global research and development for the company's prepared foods department, worked with suppliers and leadership to develop and promote plant-based foods across the organisation, and served as Culinary Director for the WFM Academy for Conscious Leadership. Ria Rehberg Ria Rehberg is the CEO of Veganuary, a UK based charity that encourages people worldwide to try vegan for January and beyond. Since 2014, Veganuary has inspired and supported more than one million people in 192 countries to try vegan. Additionally Veganuary works with hundreds of businesses to drive up vegan food provision in shops and restaurants, and have made veganism more visible and accessible through their work with national and international media. Chris Kerr With almost thirty years of leadership experience with start-ups and venture capital investing, Chris Kerr has spent the last decade focused on impact investing in the plant-based foods sector. Chris is a co-founder of Gathered Foods and its Good Catch plant-based seafood brand and has worked with and helped launch many game changing companies in the plant-based sector, including Beyond Meat, Daiya, Alpha Foods, NUMU and many others. He is the Chief Investment Officer for Unovis Partners, which is the asset manager for New Crop Capital, one of the world's most active investors in the plant-based foods and cellular ag technology sectors.
Today I share my interview on my the mykind podcast. It was my turn to be in the “hot seat “ and I was so grateful to chat and connect with my wonderful friend and fellow podcaster Daiya Anderson. mykind.ca
Ok, confession time. I love Daiya Cheese. I KNOW!!!!! For so many people it seems to be a love or hate thing. But I don't know what it is - maybe it's the stretchiness, the savoury taste or the junkiness: I just love it. So in that vein, in today's episode I'm focusing on all things vegan cheese and showing you exactly HOW to find the best vegan cheese for you. Whether you're looking for something artisanal to eat with sourdough or to spread on your pizza, I'm sharing what to consider and how to find your plant-based cheese match. Oh, and I'll share my favourite brands too. :)My faves:Blue Heron Cheese - https://www.blueheroncheese.com/Zengarry Cheese - https://www.zengarry.com/Pulse Kitchen - http://www.pulsekitchen.com/Other cheeses & brands mentioned:Violife: https://violifefoods.com/en_ca/ Daiya: https://daiyafoods.com/ Vegan Supply: https://vegansupply.ca/And if you want to know exactly how to make the Ultimate Vegan Cheese Board: follow my guide here.Follow me on Instagram Subscribe to the blogShare your podcast review
Our guest today is a wife, mother, Podcast host, entrepreneur. She is the Owner of Origin Winery and a successful management consulting business. This beautiful soul shares her wisdom with overcoming loss, time management, Intuition and rising together. with Daiya Anderson http://www.mykind.ca/ https://www.originwines.ca/ https://anchor.fm/mykind --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
The meat alternative market has plenty of burgers, sausages, and steaks to meet the demands of an increasingly flexitarian marketplace. However, seafood alternatives have been scarce compared to the options available for beef, pork and chicken. Why is this the case? Well, seafood presents some unique experiential challenges, primarily with mouth feel and texture, that are part of what we associate with eating fish. In this podcast we look at these challenges, and the opportunities, that seafood alternative producers are confronting to create new and tasty fish alternatives. “Seafood is one of those proteins that is everywhere. There’s an endless amount of applications that you can bring into the mix” CHRIS KERR Joining host Stefan Gates are a panel of global experts in the field, including Tom Johannsson, Co Founder & CEO, Hooked Seafood AB (Sweden), Jen Lamy, Sustainable Seafood Initiative Manager, The Good Food Institute (US) and Chris Kerr, Founding Partner, CIO, Unovis Partners; CIO New Crop Capital; Co-Founder, Gathered Foods (US). Join them to find out the scope of the challenges they are overcoming, and to find out how big the market could potentially be for fish and seafood alternatives, and the impact their success could have on the environment. About our panel Tom Johannsson, Co Founder & CEO, Hooked Seafood AB Tom is the Co-Founder & CEO of Hooked Seafood AB (https://www.hookedfoods.com/) . He has an engineering background but with experience from The Boston Consulting Group and Procter & Gamble. With an increasing concern about the climate, food system and a desire to make a meaningful change he started Hooked Seafood with his Co-founders Emil and Peter in 2019. Hooked is now one of the most ambitious and promising startups to unlock the plant-based seafood market in Europe with a €500k seed round just closed to fund their launch in 2021. Jen Lamy, Sustainable Seafood Initiative Manager, The Good Food Institute Jen manages GFI’s (https://www.gfi.org/) cross-programmatic Sustainable Seafood Initiative to ensure that it proceeds strategically and with the input and involvement of key stakeholders. She works with members of GFI’s Science & Technology, Corporate Engagement, and Policy teams to accelerate the development and commercialisation of alternative seafood through foundational research, open-access resources, and strategic engagement with external partners. Jen holds a master’s in environmental management from Duke University’s Nicholas School of the Environment and a bachelor’s in economics and environmental studies from Wellesley College. Chris Kerr, Founding Partner, CIO, Unovis Partners; CIO New Crop Capital; Co-Founder, Gathered Foods With almost thirty years of leadership experience with start-ups and venture capital investing, Chris Kerr has spent the last decade focused on impact investing in the plant-based foods sector. Chris is a co-founder of Gathered Foods (https://gatheredfoods.com/) and its Good Catch plant-based seafood brand and has worked with and helped launch many game changing companies in the plant-based sector, including Beyond Meat, Daiya, Alpha Foods, NUMU and many others. He is the Chief Investment Officer for Unovis (https://www.unovis.vc/) Partners, which is the asset manager for New Crop Capital, one of the world’s most active investors in the plant-based foods and cellular ag technology sectors. Also, Chris is director of Trellis New Endeavors, Wicked Healthy, Pitcairn Financial Group, and Anark Corporation.
In this episode of Teach Me How To Vegan we share our simple four-step process for how to veganize your favorite foods and we discuss the wide variety of plant-based products and ingredients that can be used as substitutions and swaps for meat, dairy, egg, and other animal-based foods. We also discuss the importance of this step in having a happy and successful vegan journey. Recipes Mentioned Green Chile Stew https://apnm.org/wp-content/uploads/2020/01/Green-Chile-Stew-Recipe.pdf Crab Cakes (using hearts of palm) https://sweetpotatosoul.com/2014/11/vegan-crab-cakes-my-little-harlem-kitchen-vegan-brunch.html Posole https://apnm.org/wp-content/uploads/2020/12/NM-Posole-Recipe.pdf Tamales https://apnm.org/wp-content/uploads/2020/12/Red-Chile-Porkless-Tamales-Recipe.pdf Chickpea Salad https://vanillaandbean.com/smashed-chickpea-salad-sandwich/ Tofu Scramble https://apnm.org/wp-content/uploads/2020/01/Tofu-Scramble-Recipe.pdf Vegan Fried Eggs https://apnm.org/wp-content/uploads/2020/07/Fried-Eggs-Recipe.pdf Chickpea Flour Scrambled Eggs https://lovingitvegan.com/vegan-scrambled-eggs/ Ranch https://www.hotforfoodblog.com/recipes/2014/02/11/cauliflower-buffalo-wings/ Products Mentioned Gardein Cutlets & “Chicken” products https://www.gardein.com/chickn-and-turky Seitan https://www.goodnes.com/sweet-earth/products/seitan/ Gardein “Beef” Crumbles https://www.gardein.com/beefless-and-porkless/gluten-free/beefless-ground Morningstar “Beef” Crumbles https://www.morningstarfarms.com/en_US/products/meal-starters/morningstar-farms-meal-starters-grillers-recipe-crumbles-product.html Boca “Beef” Crumbles https://www.bocaburger.com/products#crumbles Annie’s Mac-n-Cheese https://www.annies.com/products/classic-mac-and-cheese/?diet=37&gclid=EAIaIQobChMIlZ-fgcKw7gIVDoizCh0qkQ_LEAAYASAAEgL7OfD_BwE Daiya Mac-n-Cheese https://daiyafoods.com/our-foods/cheezy-mac/ Beyond Meat https://www.beyondmeat.com Impossible Meat https://impossiblefoods.com Boca Chicken Nuggets https://www.bocaburger.com/products#nuggets Morningstar Chicken Nuggets https://www.morningstarfarms.com/en_US/products/chikn/morningstar-farms-chik-n-nuggets-product.html Gardein Fish Filets https://www.gardein.com/fishless/golden-fishless-filet Good Catch Vegan Fish https://goodcatchfoods.com Hearts of Palm https://www.amazon.com/Galil-Hearts-Natural-Non-GMO-14-Ounce/dp/B00BQHIGNY/ref=sr_1_3 Morningstar Italian Sausage Crumbles https://www.morningstarfarms.com/en_US/products/meal-starters/msf-meal-starter-flavored-italian-sausage.html Tofurky Italian Sausage https://tofurky.com/what-we-make/sausages/italian/#flavormenu Field Roast Sausage https://fieldroast.com/products/#sausages Sweet Earth Benevolent Bacon https://www.goodnes.com/sweet-earth/products/benevolent-bacon-fresh/ Jackfruit https://www.amazon.com/Trader-Joes-Green-Jackfruit-Ounces/dp/B0773ZHH6X Tofurky Deli Slices https://tofurky.com/what-we-make/deli-slices/ Lightlife Deli Slices https://lightlife.com/product/smart-deli-turkey/ Yves Deli Slices http://yvesveggie.com/en/products/deli-slices/ Daiya (cheese, ranch) https://daiyafoods.com Miyoko’s (cheese & butter) https://miyokos.com Tofutti (cream cheese & sour cream) https://tofutti.com VioLife (cheese) https://violifefoods.com/us Follow Your Heart (cheese, eggs, mayo, ranch, vegenaise) https://followyourheart.com Kite Hill (cream cheese, yogurt, sour cream) https://www.kite-hill.com Just Egg https://www.ju.st Egg Replacer https://www.ener-g.com/products/egg-replacer Better Than Bouillon https://www.betterthanbouillon.com/our-products/?group=vegetarian Edward & Sons Bouillon Cubes https://store.edwardandsons.com/products/not-chickn-bouillon-cubes Earth Balance https://www.earthbalancenatural.com Country Crock Vegan Butter https://www.countrycrock.com/our-products/plant-butter/avocado-sticks Melt https://meltorganic.com/our-products/ Best Foods Vegan Mayo https://www.bestfoods.com/us/en/products/organic-and-vegan/vegan-dressing-spread.html Resources Mentioned APNM Blog https://apnm.org/what-we-do/promoting-plant-based-eating/plant-based-eating-blog/
“We spent 50 years fighting industry and I mean, fighting industry. And we were poking a bear and poking a bear and poking a bear. And then one day that bear came up and just nuzzled us under the neck and said, “okay, we're interested.” …It was industry, it was the big players that came in and said, “why are we fighting this? If consumers are asking for plant-based, we can sell plant-based.’” – Chris Kerr Chris Kerr is on a mission to upend the entire food industry. Chris is the Chief Investment Officer at Unovis/New Crop Capital, a venture capital fund that invests in entrepreneurs whose products or services replace foods derived from animal agriculture. He is also the co-founder and CEO of Gathered Foods, known for its Good Catch plant-based seafood products, the co-founder and Director of Wicked Foods, and the director of Cultivated Food Labs. Chris is one of the first people that helped direct early-stage investments for plant-based food companies. He’s been focused on impact investing with a concentration on the plant-based food sector since 2007, when he worked with the Humane Society of the United States to manage their investments into the plant-based food industry and played a key role in helping Daiya cheese secure distribution in Whole Foods Market. “You can't rescue your way out of the animal protection world, you just can’t. So, what can we do to actually do to change it at its base? If we can change people's opinion about eating plants, eating something other than animals, then maybe we wouldn't have to keep hitting them over the head with the ethical and moral baseball bat.” – Chris Kerr Chris is helping some of the top plant-based companies through investment funding and mentorship, all with the goal of accelerating the plant-based food industry and moving the world away from eating animals. I hope that you learn as much as I did from Chris and are as excited about what’s happening with the future of food. Please listen and share.
Long time "rock" of the retail industry...Alan Bates comes up, we talk career progression and Philly drools (as usual) over Daiya's new lineup of products. You can find Chris here: https://www.linkedin.com/in/chris-bailey-4130958/You can find Daiya here: https://daiyafoods.com/ Drool over Daiya's food lineup here: https://www.youtube.com/user/daiyafoods/videos
This hearty and flavorful Vegetable Lasagna with Daiya Mozzarella Shreds and Spicy Arrabiatta Sauce is both vegan and gluten-free! Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya Mozzarella Style Shreds, which are plant-based and soy free, and give you a classic melt. Topping the cheese with a sprinkle of nutritional yeast gives the dish an extra boost of umami. Swap in your favorite seasonal vegetables, including spinach, mushrooms, leeks, or winter squash. The variations are endless! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods. Get the recipe at https://www.plantforwardkitchen.org/recipe/vegetable-lasagna
These decadent Fudgy Cream Cheese Swirled Chocolate Black Bean Brownies are deliciously dairy-free, gluten-free and plant-based! In place of cream cheese, Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya's dairy-free Plain Cream Cheeze Style Spread, which is a perfect replacement for any recipe that calls for cream cheese. With the tasty additions of lemon zest, lemon juice, and vanilla, you will love these super fudgy, creamy, dreamy brownies! Enjoy! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods. Get the recipe at https://www.plantforwardkitchen.org/recipe/black-bean-brownies
In the last few years, Vegan Cheese has evolved in such a dramatic way that it has drastically changed the way we cook and eat. Jason and Mike discuss Vegan Cheese and the brands and styles that have disrupted the market and inspired many to go full vegan.
On this episode of Iss Podcast Ko Kya Naam Doon, we discuss the entrance of one and only Snake Manure Jha as S puts it. We cover the press conference, Khushi and Payal's little adventure to the news room and the Salman Khan-esque introduction to our infamous villian. Hope you enjoy! Navigate the podcast: Intro: (0:00) What we didn't like: (4:59) What we liked: (18:16) Point in focus: (38:14) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Folk music is the primal music created by humans - to celebrate, live & love life - in all its manifestations. Bollywood has drawn huge inspiration from folk music traditions over the years and the attempt continues to today. The orchestration may change but the underlying rhythms remain unmistakably folk. This episode is an attempt to identify some of these influences on Bollywood music. The songs featured are - 1. Arre ja re hat natkhat - Navrang(1959) 2. Main to bhool chai babul ka des - Saraswati Chandra (1968) 3. Daiya re daiya chadh gaya paapi bichchua - Madhumati (1958) 4. Chalat musafir - Teesri Kasam(1966) 5. Nain lad jaihen - Ganga Jamna (1961) 6. Yeh desh hai veer jawano ka - Naya Daur (1957) Suggestions/comments - please write to fivetenhundred@gmail.com
Lucy & Ian review Ferngully, talk about the Earth a little bit, and try Daiya brand Cheddar Style Mac & Cheese!
Listen in on conversations with C21’s upcoming speaker Kavita Daiya (English, George Washington University), author of Violent Belongings: Partition, Gender, and National Culture in Postcolonial India and forthcoming, Graphic Migrations: Precarity and Gender in South Asia and the Diaspora and C21 Faculty Fellow Christopher Cantwell (History, UWM). Kavita gives us a sneak peek of her upcoming lecture and forthcoming book, discusses researching ‘forgotten histories’, and how to go about working on interdisciplinary projects. Christopher Cantwell talks about his book project, The Bible Class Teacher: Memory and the Making of American Evangelicalism and his digital history project, “Gathering Places”. Inside C21 was hosted and created by C21 graduate fellow Mallory Zink. The opening song was created by former C21 graduate fellow Allain Daigle. Other music and closing song were created by Brad Stech. This Episode’s Guests:Kavita Daiya (George Washington University):Upcoming talk, March 06 at 3:30: Graphic Migrations: Hannah Arendt, Statelessness, and South Asia Across Media https://uwm.edu/c21/event/kavita-daiya-graphic-migrations-hannah-arendt-statelessness-and-south-asia-across-media/Upcoming Brown Bag discussion, March 06 at 12:00: Discussion of work from her upcoming book, Graphic Migrations: Precarity and Gender in India and the Diaspora. Brown bag reading can be downloaded here: https://uwm.edu/c21/event/brown-bag-discussion-w-kavita-daiya/Her book, Violent Belongings: Partition, Gender, and the National Culture in Postcolonial India. http://tupress.temple.edu/book/0786She edited the essay collection Graphic Narratives of South Asia and South Asian America: Aesthetics and Politics. https://www.routledge.com/Graphic-Narratives-about-South-Asia-and-South-Asian-America-Aesthetics/Daiya/p/book/97803673655541947Parition.org website. http://www.1947partition.org/ Find her on instagram @gwenglishprof Christopher Cantwell (UWM)Digital Humanities Awards and projects can be found here. http://dhawards.org/dhawards2019/voting/?fbclid=IwAR3ybv0tSDoRe0so9G9VQk_6nDwH7_Zhhm_VWK0NSzdJsjYL4yQ1e38_hEUCheck out Christopher’s project, “Gathering Places” https://liblamp.uwm.edu/omeka/gatheringplaces/Check out Amanda Seligman’s (UWM) project. http://mismanageadrenaline.blogspot.com/2019/05/russian-bots-found-poem.html Book recommendations: Daniel Vaca, Evangelicals Incorporated; Books and the Business of Religion in America https://www.hup.harvard.edu/catalog.php?isbn=9780674980112Scott C. Esplin, Return to the City of Joseph; Modern Mormonism’s Contest for the Soul of Nauvoo https://www.press.uillinois.edu/books/catalog/79fzt2pt9780252042102.html
LA decides to stop being a punk and finally makes a tofu dish. She also finds a vegan cheese she can live with and shares a surf and turf memory from a Beefsteak Charlies restaurant in NYC. Listen to find out why she breaks her own rule around receiving kitchen items as Valentine's Day gifts and find out what Black History lesson she learned from Uncle Snoop D-O Double G. Follow on FB & IG @therealblackgirlseat and on Twitter @blkgirlseat Intro and Outro: What You Want Me to Do? by Mela Machinko, Courtesy of War Media, LLC.
I interview my friend and fellow compassionate vegan Kelcie Mahr about her journey to veganism and owning her own yoga studio. Plus news and my options on Daiya's pizza recipes, and a new product I found called Kitchen & Love. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dela-vegan/message Support this podcast: https://anchor.fm/dela-vegan/support
In this episode of The Barron Report, host Paul Barron sits down with Chris Kerr, the co-founder and chief executive officer of Gathered Foods and its plant-based seafood brand, Good Catch. Kerr has been investing in the plant-based food segment for the past decade, and has been involved in the development of numerous plant-based companies including Beyond Meat, Daiya, and Alpha Foods.
This is a conversation with Jonathan Schoenberg, the ECD and Owner of TDA Boulder. TDA was just named 2019 Small Agency of the Year by Ad Age. Their clients include Patagonia, Justin’s, Daiya, Hormel and more. Enjoy!
Welcome to the Healing on Empty Podcast Episode 2: Happy New Year! Welcome 2020. Food and health talks with my husband Dave. We have been together almost 6 years. Dave is a former cook and restaurant manager of 16 + years of experience with food. He is now in the aviation industry. As a spouse with an autoimmune disease he is a major support, cook and partner in the kitchen and on this food is medicine journey. Talking points: FODMAP recipes that do not have tomato, onion or garlic. Desert and breakfast brands we use are Arrowhead and Simple Mills. Justin's Almond butter is our favorite. Dairy free cheese we touch on is Daiya. Dave reversed his Type II diabetes with food. Experimenting in the kitchen is the best! Message us your recipe ideas and we will whip up a healthy alternative. ——————————————————————— Click this link: https://anchor.fm/healing-on-empty to be a listener support. Don't forget to subscribe to my podcast on Apple Podcasts, Google Podcasts, Spotify, Anchor.fm and Pocketcasts. I would love if you like, rate and review. Doing so helps other listeners to find my podcast, so please share the love. I love to know your thoughts on the podcast, people and topics you are interested in, and suggestions on how to improve or ideas for future episodes. Send me an email at: christinaelisabetta@gmail.com _______________________________ Connect with me on: Website: https://www.c-elisabetta.com/ Follow on Instagram: @healingonempty | to purchase Young Living oils go to www.youngliving.com and enter my member number at sign up or check out #3206962 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Once upon a time three men built a bountiful vegan breakfast in honor of a guest. This guests name was Matt Deulley! Bob put up a Christmas tree, Vinny plans meals, Steve is going to Florida, and Matt eats lettuce and tofu. New episodes are posted every Monday at 4:00am est.Be sure to follow us on Instagram @breakfastatstevenys
These days, it’s commonplace to see vegan restaurants in cities across America. Just a few years ago, however, few options existed and the ones that did weren’t very good, according to T.K. Pillan, the chairman and co-founder of fast-casual restaurant chain Veggie Grill. A former tech entrepreneur, Pillan sold his web development company in 2004 and set out to create a destination for delicious vegan food with wide consumer appeal. He and co-founder Kevin Boylan opened the first Veggie Grill location in Irvine, California in 2006 and the store was an instant hit. Thirteen years later, Veggie Grill now has 37 locations and is planning to operate 50 stores by 2020. Pillan is also a partner with Powerplant Ventures, which invests in disruptive plant-centric concepts. In an interview included in this episode, Pillan spoke about his transition from tech to food, how the first Veggie Grill got off the ground and why the company has taken a patient approach to expansion. He also explained why it’s critical for co-founders to be aligned on vision and values, what means to be “a good investor” and discussed the evolution of plant-based food brands. Show notes: 2:44: Interview: T.K. Pillan, Co-Founder, Veggie Grill/PowerPlant Ventures -- NOSH editor Carol Ortenberg spoke with Pillan about his background in business, how he became passionate about food as medicine and the “light bulbs” that led to the creation of Veggie Grill. He also discussed the common theme in all of his businesses, why it’s critical for co-founders to have a clear understanding of roles and complementary skill sets, resolving challenges at Veggie Grill’s second location and why he describes growth plans as “a double-edged sword.” Later, he explained why hiring a CEO was key to managing expansion, why he believes “alignment is 1% and execution is 99%” and how Veggie Grill evaluates brand partnerships. Pillan also spoke about his work with PowerPlant Ventures, opportunities to innovate in plant-based food and his thoughts about Burger King’s plant-based Impossible Whopper. Brands in this episode: Beyond Meat, Follow Your Heart, Daiya, Gardein, REBBL, Ripple, Beanfields, Health Warrior, Impossible Foods
This week on The Construction Record podcast, national managing editor Vince Versace talks about the upcoming Conexpo conference in Las Vegas, where we'll be a supporting podcast and also recaps our coverage of the Vancouver Regional Construction Association's Gold Awards of Excellence, as well as reflecting on former Journal of Commerce publisher Brian Martin's role in founding and growing the awards over the decades. Vince also has a preview of the Canadian Council for Public-Private Partnerships conference, coming up later this month in Toronto. Journal of Commerce digital media editor Warren Frey and staff writer Russell Hixson also look at some of the stories they've been working on, including reactions from western Canadian construction leaders about both the recent federal election and the Alberta budget, and a peek at Russell's story about a tour through Daiya's massive Vancouver industrial space. Warren also attended the British Columbia Construction Safety Alliance's Health and Safety Conference, and spoke to WorkSafeBC audiologist Sasha Brown about the dangers of noise on the worksite and ways to mitigate hearing damage, and he also spoke to University of British Columbia researcher Shalinda Shafie about her work examining the effectiveness of various kinds of vacuums in dealing with silica and its effects on respiration.
Lisa talks to guest Yale Hollander about his journey from big city lawyer to stand up comedian - and about the 5 things that make their lives better.Lisa's 5 Things: 1. Vintage film of the artists Monet, Renoir, Rodin, and Degas. 2. Arnold Palmer, the beverage. 3. Daiya, NY Cheezecake. 4. The Washington Post ethics statement. 5. Journalist, Julie K. Brown.Yale's 5 Things: 1. Breakfast. 2. Yacht Rock. 3. Print Magazines. 4. London, England. 5. Mr. Ralph Lauren.
En este episodio, noticias del mundillo nerd que a nadie le importan. Gaby nos habla del anime deportivo Daiya no Ace, que va en su tercera temporada. Puedes verla en Crunchyroll. Igualmente Miriam nos habla de Oto no Tomare, serie de la temporada que abarca una excelente historia y nos habla del Koto, un instrumento tradicional japonés. Gracias por escuchar! Síguenos en Facebook, Twitter, Ivoox y Itunes.
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
Fabian sits down with Chris Kerr, the Chief Investment Officer at New Crop Capital, who has nearly 30 years of leadership experience with startups and venture capital investing. He has spent the last decade focused on impact investing with a concentration on the plant based foods sector. We recorded this episode the day after Beyond Meat hit the stock market. The brand is a poster child of Chris Kerr's investment portfolio, and it also is an industry daring darling. And what went well beyond the wildest expectations with stock trading at nearly triples from the original IPO price the day after, this episode is filled with enthusiasm and learnings that go well beyond one brand. An episode any entrepreneur should digest as we discuss the importance of naming, how you can build a company around a brand and how a startup needs to test, test, test, and then test again. You can learn more about Chris via the New Crop Capital site. ____Full Transcript: F Geyrhalter: Welcome to Hitting the Mark. Today, we go beyond meat. Yes, that was a brand hint. And not only do we go beyond beef, but also butter, cheese, chicken, ice cream, sea food, and yogurt. Today, we're diving into the future of food, for the development of replacements to animal protein products. I first read about Chris Kerr in the Good Business issue of Bloomberg Business Week way back in December, 2018, which dedicated four entire pages to his story. Which is quite an accomplishment. As sometimes is the case, good things take time. But today, he is on my show, and I couldn't be any more honored to have him here. Chris is the chief investment officer at New Crop Capital, and has nearly 30 years of leadership experience with startups and venture capital investing. He has spent the last decade focused on impact investing with a concentration on the plant based foods sector. As CIO, Chris manages the portfolio strategy and serves as a strategic advisor to most portfolio companies. Chris also serves as co-CEO and chair of Good Catch, managing member of TRELLIS NEW ENDEAVORS, director of Purple Carrot and Next Foods, and observes Miyoko's Kitchen. Additionally, Chris is a director at Unovis Partners, Sirabella's, Wicked Healthy, Math Garden, Pitcairn Financial Group, and Monarch Corporation. How does he do it all? I do not know. And how does he find time to talk branding with us here is less mystery than it is a testament to his dedication to the cause and to fellow entrepreneurs. With that being said, welcome, Chris. C Kerr: Thank you very much for having me. I'm looking forward to a lively conversation. F Geyrhalter: It's a pleasure. You say lively conversation because you and I chatted before, and I know you only got two hours of sleep. So first off, congratulations, what a day. We're recording this show on May 3rd, 2019, which happens to be the day after Beyond Meat went IPO. And what must have gone well beyond the wildest expectations with stock trading at nearly triples from the original IPO price. This also marks a first for a company making meat-like products from plants. So that's a pretty big thing, to hit the stock market. Chris, Beyond Meat is a poster child of your investment portfolio, and it also is an industry daring darling, I would say. What does this day mean to you? What does it mean to the industry as a whole? C Kerr: Well, my wife and I talked about this yesterday. My other business partner, Chad Sarna, who's a chef in this space, I would put this down as the single greatest day in the entire time I've been working in this space. I got into this area, and I'm an animal guy. I love animals, enough suffering in the world. I figured, let's try to take some of my abilities and work on putting them towards solutions to solving what we consider to be a crisis. When we started this effort, it was really around 2005. In 2007, I went to work for the Humane Society of the United States, trying to bring solutions to solve some of the things that they were working on. At the time, Beyond Meat was a little company called J Green Foods, the business plan was a very typical first business plan for a company, which if you're smart, a lot of founders will throw those away as quickly as possible. The company really evolved, from really this startup mode. But it was as time went, Silicon Valley was just starting to pay attention to this particular space. What we didn't know at the time was where this would go. So back in 2007, 2008, when I started this, really, it was very hard to get anybody to pay attention to what we were doing. The markets had collapsed, nobody really wanted to take any venture capital investments, let alone vegan food. Good lord, nobody thought that there was anything to do there. So to have this culminate from that, which was really kind of grabbing at straws, hoping something could evolve into a disruptive technology, to an IPO that then just outperformed everyone's expectations. And I've got to tell you, that was only one of three amazing things that happened yesterday. I can't talk too much about the other three. But I can just tell you that the world has completely shifted from the days of J Green Foods to what is now Beyond Meat's IPO and the fact that virtually, every major strategic food conglomerate out there is sitting up and paying really big attention to this space. I have to say, I'm delighted that I happened to have stuck it out this long. So it was really a [crosstalk 00:05:12] day. F Geyrhalter: And you played quite an integral part of this whole thing. Not only Beyond Meat, but of the entire, I guess we can call it now, of the movement. That really, like you said, just happened in the last couple of years, where it really started seeing an impact. So congratulations, it's really big stuff. C Kerr: Well thank you. Like I said, time, luck, circumstance, sometimes just being in the right place for long enough, something's going to hit you. What's the saying? Even a broken clock is right two times a day. So, [crosstalk 00:05:46]. F Geyrhalter: Very modest of you. So just the other week, I think it was last week actually, I listened to our local NPR station, here in Los Angeles, KCRW, and I caught Beyond Meat founder Ethan Brown taking us through a behind the scenes tour of the factory. It was really, really fascinating. I'm a big fan of the product and so are a lot of people all over the world. I think by now, their plant based burger patties are being sold in the meat section, which by itself, is such a huge accomplishment, in about 30,000 stores. It's in Burger King, it's in Carl's Jr, Del Taco, and I even spotted it at Dodger's Stadium here, in LA. So the startup was founded in 2009, that's when you were involved with them. The patties started hitting stores really in 2016, and I mean it's 2019 now. So this is now actually going to market has not been too long of a distance to IPO. I mean, that's pretty crazy. The brand also has some even higher profile investors than yourself. There's Bill Gates, Leonardo DiCaprio, and former McDonald's CEO Don Thompson. When I heard about this, this basically underlines what you just said, right? The world is changing. Just recently, they secured the CFO's of Coca-Cola and Twitter to be on the board of directors. So with Beyond Meat, when did the team start to actively invest either time or money into brand strategy? Or into defining the voice, or actually the design. Do you feel it was a conscious decision from day one? Or was it something that kind of happened over time? C Kerr: It happened over time. But a lot of these companies don't get it right right out of the gate. Like I said, the company was started as J Green Foods. It became Savage River Foods, which was the name of a river that ran through Ethan Brown's home property in Maryland. It had to evolve. So branding was really interesting, and positioning is really important, too. F Geyrhalter: Right. C Kerr: I'm not an expert in any of this, by the way. Usually, this type of thing happens way above my pay grade. In this case is no exception. What we look at in our investment portfolios, we focus on what I refer to as the food pact. You may have heard me talk about this in the past. But we make decisions on food based on the efficiency of four key levers, it's taste, awareness, convenience, and price. We looked at, even if you look at kind of the evolution of Beyond Meat, they came to market with a chicken. It was a pretty good chicken, it was gluten free. But arguably, it wasn't the best on the market. Gardein was out there, it was a great product, but it had wheat gluten in it. So Beyond Meat said, "Let's try something a little bit different with pea protein." Which really kind of changed the focus towards pea protein, that was the early adopter of it. So their positioning really tied to that brand, their branding tied to that positioning. Who were they going to and why? So when you look at your customer, first of all, I've just got to focus on this. Taste is the most important thing by far. F Geyrhalter: Right. C Kerr: We always start with chefs. So in every case, chefs have to play a role in that. So when we start, when New Crop looks at a company, we always say, "Look, if we can get the taste right, the other things will slowly start to fall in place." If you miss taste, the rest is irrelevant. So when you look at Beyond Meat, they didn't start off really with chefs in there. We put a chef in there, a guy named David Anderson, who's arguably one of the best plant based chefs on the planet. He really helped them kind of refine some of their products in the mid range there. About five, six years in, he started helping with that. The Beyond burger, it came later, right? That was really just ... I'll say this about food companies, there's no such thing as an overnight success with food. Most companies don't get it right right out of the gate. If you look at, a good example is Silk soy milk, which everybody now knows. But that's a 40 year old company, and it was 20 years in before it invented White Waves Silk. F Geyrhalter: Wow. C Kerr: So a lot of these companies take a lot of time. What looks like overnight successes was, in fact, a lot of trial and error ahead of that. I don't think Beyond Meat's really much of an exception to that. They had some good products early on, but not enough to be groundbreaking. It wasn't until the Beyond burger came out that it really hit that inflection point. That just takes time sometimes. What they really did do is they really changed who the consumer was of this product. So if you look at the branding, the branding was not tied towards your early adopter vegans. Early adopter vegans, they're very principled, they're very loud, they love to talk about their findings, they have enormous price elasticity. They're very forgiving around taste. As you move out of that very small niche, which like I said is really critical when launching these companies. But as you move outside of them, your branding has to reflect what that consumer wants. Beyond Meat really followed that path in a really good way, where they understood the early adopters. They absolutely never violated the principles of those early adopters, that's really critical, because they will turn on you if you do. So you respect the early adopter's principles, because they do a lot of work for you. And you build that in as the baseline to how you build from there on out. I think that Beyond Meat just did an exceptional job of that. They never violated those principles. They were questioned about them. I think if you bring on Tyson as an investor, or put on an ex McDonald's CEO in the mix, some of those people will question that. But Ethan was spot on in saying, "Look, if we really want to help the cause, whether health is your driver, environment, sustainability, animal protection, welfare, you name it, everybody gets served by this if it can hit the mass market. So we really shifted that focus to addressing kind of the meat reducers, the flexitarians. And that Beyond burger is a bullseye. Sorry for the pun, but it's a bullseye.If you look at that inflection point, I think going forward in history, you're going to see everybody's game just got stepped up quite a bit. Consumers are, by far, one of the biggest beneficiaries of that. F Geyrhalter: Absolutely. I mean, I looked at how the company is currently using key opinion leaders, or influencers, and they are not at all the typically associated with the industry type influencers, right? As you mentioned, the company knew very quickly that in order to go mainstream America, they need to get mainstream America athletes and diverse people, like guys flipping a burger in the backyard, right? C Kerr: Right. F Geyrhalter: That's the kind of people that they want to get. Forming that narrative must have been such a huge, important part of changing customer behavior. So yeah, I mean, well done. I also think about the packaging design, right? Which is so crucial to any big box retail company brand. Beyond Meat did something that I believe, I do not know, but I believe, it must have played a big role in its success outside of having a great product with an equally convincing story is that it creating packaging that actually looked like typical burger patty packaging. It was shrink wrap, it was see through. And that was a far fetch from the typical green cardboard boxes associated with vegan products. C Kerr: Sure. F Geyrhalter: Which in itself, are already pretty off-putting. Were you part of that time already? Did you witness that part of their story? Where they said, "Let's just package it like meat, let's try to get into the meat section of the market." Was that already part of that? C Kerr: Well I think early on, they're not actually the first one to try to get into the meat section. Gardein did it early on, Kite Hill did it with their cheese in the dairy isle. The problem is, the early adopters don't walk into that. So those who are the most, I will say, the loudest, don't actually walk into those sections, right? That's your kind of vegan early adopters. So it didn't do great. When Beyond Meat came out, two important things happened. One was that the market had kind of shifted towards being a lot more open towards these types of products. But the other part is that this product was good enough to actually reside there. So once you hit that threshold of, you can actually stand next to a burger and it be darn close to parity on taste and price, then the convenience kind of falls into place and the awareness kicks in. I think Beyond Meat really had to hit that sweet spot there. Gardein was in the deli section of Whole Foods probably in 2008, yeah, 2008, 2009. It did okay, but not great. Kite Hill, their non-dairy cheese was buried in a very complex high-end cheese isle that was very hard to find. So when the vegans went looking for it, that wasn't an area that they went to. When Beyond Meat came along, like I said, there was enough awareness about the product that it was happening. Plenty of marketing dollars went into that, but the market advising was really critical and letting consumers know where to look mattered, it certainly mattered. So I think, Whole Foods, by the way, has just been really critical in helping shape the merchandising so the early adopters can transition into the mainstream. So what they will do is, they'll put you in what we might call the penalty box, which is where all the vegan food goes. But they'll also put you in the deli, they'll also put you in the prepared foods isle. In the case of Beyond Meat, they actually opened a burger stand right in the middle of Whole Foods in Boulder, Colorado, that served just the Beyond burger. And that was a guy named Derek Sarno, who's one of our partners, he's a chef who is the executive global chef for Whole Foods, that was his concept. It worked. It allowed people to try out the product, to demo it, to understand what it tastes like, how do you prepare it? Is it different than real meat? Most of these products ... We have a company called Good Catch, Good Catch makes tuna fish. There's two questions that are asked, right out of the gate. What does it taste like? And how do I use it? Price isn't asked, nutrient value isn't asked. People are curious about it, but those are the first two things they want to know. So when it comes to positioning and merchandising, you solve those two first things. And sometimes, you need someone to demonstrate it to you. That's, quite frankly, where Whole Foods has just been outstanding in helping not just Beyond Meat, but all sorts of products, helped to do that. F Geyrhalter: It seems like it's the good old Costco trick, right? You show them how it's made right there, then people get to taste it. C Kerr: Yeah, merchandising's expensive. We vegans walk by tons of tasting stands, because we just assume that we can't eat it. F Geyrhalter: Yeah. C Kerr: Let me tell a story about Just Mayo. Just Mayo was doing demos in stores, and people would walk up and they'd say, "Well what are you serving?" And they would say, "This is vegan mayo." And the answer was, "I'm not vegan, no thank you." As though only vegans could eat this mayonnaise. Of course, Fritos are vegan, and we don't ask whether or not they're vegan, anybody can eat a Frito. So I think that merchandising is really critical in getting consumers to understand where they fit in the equation. If it's somebody who's lactose intolerant, yeah, you're going to want to try the newest nondairy milk. If it's somebody who's got allergens to soy, yeah, you might want to try a meat that isn't made out of ... meat analog that's not made out of wheat. That type of stuff is quite relevant, and I think those demos are really important. F Geyrhalter: Right, no, absolutely. I think, Chris, one of the most insightful things I learned when I read the Bloomberg Business article about you was that you have nine cats. I think some of them are starting to want to participate in this story, too. They said, "I don't only want to be in Bloomberg, I want to be here, too." C Kerr: Yeah, actually the cat that was in Bloomberg is the one that trying to get out the door, so yeah. F Geyrhalter: I think it's because of the name that you have given the cat. It's Claire de Lune or something like that? It's a very French name. C Kerr: Yeah, she normally sits on my desk here. F Geyrhalter: It's her business day has started. It's like, "Hey, it's 9:00am, what's going on?" Excellent. C Kerr: Sorry. F Geyrhalter: No, no, no, that's great. Hey so looking back at the success of Beyond Meat, and there's no better day than today, on May 3rd, to talk about this. We already touched on a couple of these. But when did you think, when did you know that this is going to turn from a startup into a brand? When did you feel that ... Not when you tasted it, or when you said, "This is going to be insanely good, people are going to love this." But from a marketing perspective, when did you feel like, okay, something right now just shifted, and this is going to be a brand? C Kerr: Quite frankly, when they settled on the name Beyond Meat. That was when the real marketing push came, and it had to do with how they were positioning it to the consumer base that went well outside of our vegan world. That shift really kind of said to the early adopters, thank you for your service, you've been phenomenal, let's take it to the next level. That happened actually pretty early on. The company started, when we started working on it in 2008, 2009. It was probably around 2012 that that name was adopted and then put into play. Prior to that, they were really focusing on food service and the name Savage River wasn't something that they were doing much with. I think by the time they came up with Beyond Meat they thought, okay, now we have something to rally around. That's pretty critical. F Geyrhalter: Absolutely. And that name was created by an agency with help? Or was that internally crafted? C Kerr: I believe it was internally crated. Beyond Eggs was out at the time, they were just getting started. So Hampton Creek had come up with the idea of using something along the lines of Beyond. Beyond Meat at the same time. Hampton Creek moved over, well they created Hampton Creek, and then Just. Beyond Meat was, I guess a good fit for them. F Geyrhalter: That's extremely refreshing to hear that a name was kind of that propeller into that next phase of the company. And where you felt like now it's a brand. But vegan is, as a whole, as a brand, changed tremendously. From not to tasty to incredibly cool. In fact, it also turned quite important given climate change, right? Which is one of the big reasons you're in this business. And yes, it also morphed into a very tasty food option. But most of the brands in your portfolio are also extremely design focused, I realized. The dairy free butter brand Fora, which I can't wait to get my hands on. But also your other investment firm, Unovis Partners, it seems like branding and design is always top of mind for you in many of your brands. What does branding mean to you? Either personally or to your industry as a whole? I mean obviously, with Beyond Meat we get a pretty good sense of what it can do. C Kerr: Yeah, honestly, it's absolutely critical. You think about it, it's communication, right? At the end of the day, you want to very quickly communicate to a consumer what it is you do. If you can get that in a brand, I think plenty of people overthink or they try to be creative with brands, and it just can kind of flop. A really good brand matters, because it really is that flash point around decision making. Again, you go back to the food pact. Awareness is critical. I use this example, if you are in a desert dying of thirst, crawling along the sand, and there's a body of water over a hill, if you don't know it's there, you're still going to die of thirst. Awareness is really around what is it that a brand or a company's trying to convey to you? So you need to know where it is, what to look for, then be able to make a rather quick decision around why you might want to buy it. So clearly, there's an industry around that. That's no surprise there. I think when you have an innovative product that's new to the sector, that's novel, disruptive, and consumers don't quite know what to do with it, you better get that brand right. You can't be too cheeky. Too many plays on words, that kind of stuff. You don't want to confuse the consumer in the process. So I think Beyond Meat really hit a good stride there. There's a couple other ones that did a good job. They didn't have a lot of professional help, but Daiya is another company that people kind of knew what it was right out of the gate. It was dairy but not quite dairy. Silk, perfect example, Silk soy milk. A grand slam, people pretty much knew, it's soy milk. You think about that when it comes to identity. For the consumer, there's not a lot of confusion for the consumer. Ultimately, I think that, when it comes time to make kind of very quick decisions, impulse decisions, the difference between a good brand and a bad brand is going to be the difference between a sale or a pass. The ones that are successful, they know how to really run with it. F Geyrhalter: So at what time in that startup journey with your portfolio companies is what time do you advise those companies to actually invest in branding? C Kerr: Day one, day one. Good Catch is a great example. We knew that we could get a formula ... We didn't know what we were going to do in seafood, we just knew that we were going to get into the seafood space. We had started the company from scratch, we worked with a branding agency. The brand is what we built the company around. So coming up with the name Good Catch really set in motion exactly what that company was going to do and why. With that, we can fill in the blanks pretty much in any direction we want. Now if we had come up with something that was cheeky or confusing, a rebrand is incredibly expensive. F Geyrhalter: Yep. C Kerr: Nobody wants to go through that. So to spend an extra 25 to $50,000 on an early brand saves you upwards of several million later in the game, not to mention a failed start, which is the worst possible outcome. So I recommend, by all means, don't just come up with a name between you and your founders and think that it's great. Test it, put it in front of groups. There's great organizations that will actually do concept testing for you, and New Hope is one of them that's in the natural products space. For very little amount of money, you can test a couple concepts and see how it resonates with consumers. Spend that money. To nickel and dime that early stage is arguably a death nail for a company, if you get it wrong. F Geyrhalter: Amen. It was a very tough pill to swallow for a lot of bootstrap, early stage founders. C Kerr: Yeah. F Geyrhalter: But in the food industry, you basically cannot be too bootstrapped in order to make it to the market, so. C Kerr: Well also, I really encourage people to not fall in love with their own branding. It's easy to do, you feel like it becomes part of your own personal identity. You came up with it, or your family did. It really is important to relay a message to the consumer, not to your sister. I think at the end of the day, a good brand will reach a really wide swath of the world and tell them exactly what it is you're doing. That's pretty critical. F Geyrhalter: Chris, this is how I started pretty much every speech to entrepreneurs. I tell them, everything you do right now is not about you. It's about them, right? C Kerr: Well said, well said. Ego can really get in the way of these. One of the things that we do with the companies that we start up with, our job is commercialization. Part of that commercialization is an education around the branding side of it. So if you look at the New Crop team, we're actually made up of a whole bunch of entrepreneurs, people who have started companies before. One of our guys, Dan Altschuler, used to run a branding agency, it's what he did. We have another woman, Laura Zane, who helps us put together the decks. Because quite frankly, selling investors on it is very similar to selling a product. You need to sell them on the concept, and they need to be able to understand it quickly. So that starts the design phase, by the time you're hitting the shelves, at that point, it's too late. So absolutely, you need to think of it from the ground up. F Geyrhalter: Any piece of brand advice and founders as a final takeaway? I know you already dropped a lot of them. Anything that you didn't share with us yet, as we come to a close? C Kerr: Test, test, test, and then test again. And by the way, the world isn't static. When we launched Good Catch, we did testing on words for our packaging, and two years later, the entire market shifted and we need to test it again. So by all means, the consumer changes, consumer perception changes, the markets change. Don't be afraid to change with them. Your job there is to get consumers to understand what you're doing. The other part of it is, test your products. Try new things. At the end of the day, don't be a believer in your own stuff. You need to actually rely on the broader community to help you with that. The good news is, they are delighted to help. Particularly the early adopter world where I come from. Vegans love to try new food, and when they find something great, they are incredibly loud about it. Be partners with them in that, and allow them to test as well. I think everybody can have fun with it when you're testing new things, so it's not a challenge, it's a joy. I think if you look at it from that perspective, everybody gets to have fun with it. F Geyrhalter: Fantastic advise. What's still untapped in the plant based market? I mean, is there something you're excited about that you'd love to see a team create, or something you'd be excited to invest in next? Or is this all beyond ... Not Beyond Meat, but beyond closed doors? C Kerr: So we've now hit pretty much every area out there. We're working on, pork still hasn't been done well, and that's a massive market, as you can imagine. F Geyrhalter: Right. C Kerr: We're working on some things there. F Geyrhalter: It's a huge necessity too, right now, I suppose. C Kerr: I'm sorry, say that again? F Geyrhalter: Pork is in huge demand, and there's lots of issues surrounding pork. And there's a shortage, and God knows what, right? So there's a huge need for it, too. C Kerr: China alone, I mean, it's just not ... F Geyrhalter: Right. C Kerr: So here's what's both sad and exciting. The meat, dairy, eggs, and seafood market's over a trillion dollars, and we are just, just, just getting in there. We're a rounding error in that. So the opportunities are global, they are massive, and they are urgent. You put those things together and create a little bit of R&D around that, these are going to be exciting times. Give us another decade. Look at what happened with the Beyond burger and the Impossible burger just in the last two years. They just got onto the map on an industry that's a couple million years old at this point. F Geyrhalter: Yeah. C Kerr: Since we started eating animals. This is going to be a very, very exciting ride. I would say collectively, if you ignore the marketing side, collectively, R&D and the plant based meat world, and dairy, I would argue, is less than $100 million in the history of it, that they've actually put into the R&D side of it. The more money that flows into that, you're going to see some absolutely phenomenal outcomes. I would imagine that the next decade is going to be spectacular for consumers, for animals, for the environment. Everybody's going to win, and it's going to be a fun time. F Geyrhalter: I think on that note, I want to thank you, Chris. It was impeccable for you to make it onto Hitting the Mark the day after the big IPO, I so appreciate the time you took away from doing press or simply celebrating on this huge day. C Kerr: Thank you. F Geyrhalter: It's a huge day for you, your company, and Beyond Meat. So absolutely, thanks for being here. C Kerr: Well, and thank you to the Beyond Meat, they're a spectacular team. They did all of the work. I got to sit back and watch the ride. But thank you for having me on, I really appreciate it. F Geyrhalter: Thanks to everyone for listening, and please hit the subscribe button and give this show a quick rating. I'm seeing way too little TLC from you out there, I know how many of you are listening. So if you have a split second and enjoy the show, please give it a quick rating. This podcast is brought to you by FINIEN, the brand consultancy creating strategic, verbal, and visual brand clarity. You can learn more about FINIEN and download free white papers to support your own brand launch at FINIEN.com. The Hitting the Mark theme music was written and produced by Happiness One, I will see you next time when we once again will be Hitting the Mark.
In this week's episode of The Grocery Insider, in association with HRA Global, we speak to Bill Bollengier from Daiya Foods. Get to know Bill and Daiya Foods (0 mins) Who is Bill Bollengier and how did he start working in food and drink? Find out more about Daiya Foods, history and where they are based. Taste good, better for you, dairy free gluten free Daiya Food products Soya and Food Association What makes Daiya Foods different? (5 mins) Some brands avoid them tasting like non-vegan comparator, Daiya deliberate alternative Mimic dairy free foods - proud to accept this challenge. Free From Cholesterol North American Plant-Based Market (7 mins) What is the plant-based market like in British Columbia Why are people to go plant-based, and what impact is this having on foodservice and retail Where you can find Daiya Foods What questions do people have towards Free From products? Plant-Based Challenges (11 mins) Free From to Full Of Taste Vs. Protein Vegan and allergen-free alternatives - what Daiya Foods offer Plant-Based (14.30 mins) Progressive moment high growth, choice and alternative Competitors Building awareness allergen free, vegan food Where do you place products within this category in the supermarket? The Future of Daiya Foods (19 mins) Where else can we find Daiya Foods around the world? Future of Daiya Foods
Do you hear that sound? Can you feel it? The cool ocean breeze in your hair, the salt on your tongue. It's the smooth crash of the Last Wave on KVGM with your host, Hammock, bringing you thirty minutes of the best video game jams(z) from all your favorite composers and consoles, each and every week from our beachside studio in sunny Aqua City. Sit back, relax, and get ready to catch...the Last Wave.It's February and half the country is freezing but the Last Wave is here to provide you warmth and comfort. It's like a sweater with all your favorite colors, knitted with love. This week, we return to the theme of demonology and smooth music, we wonder how could the internet possibly get any better, and we ask the question: what's your dream monster?DOWNLOAD - THE LAST WAVE (2/3/19)PlaylistDevil Forest - Hiroyuki Yanada(Last Bible 3, Super Famicom)Unknown BGM - Yasuhiro Kawasaki, Tarojiro, and Akira Kurita(Kuro no Juusan, Playstation)Olivia - Masakatsu Maekawa(Blodia, PC-Engine)Photograph in Twilight - Atsuhiro Motoyama(Battle Bakraid, Arcade)Moon Night 1 - Unknown(Daiya no Kuni no Alice: Wonderful Wonder World, PSP)You Are the Heavy Nova - Shaka, Studio River Kids, and T. Iijima(Heavy Nova, Sega Mega Drive)Namcot Sports News - Hiromi Shibano(Super Oozumou: Nessen Ou Ichiban, Super Famicom)Staff Roll - Hayato Matsuo(Master of Monsters: Neo Generations, Sega Saturn)Special RequestLofty Castle - Stewart Copeland(Spyro the Dragon, Playstation)
The week the bros try a new meat free, dairy free, gluten free pizza. How is it? Their opinion might surprise you.
It’s never been easier to go plant-based. More importantly, there’s never been a better time to do it. Faced with an epidemic of disease and the threat of global warming, it’s the one thing all of us can do to make a positive difference - both for our health, and the planet. Today’s two guests made the shift to veganism after watching the groundbreaking (and super powerful) documentary Earthlings. Now, they want to help other people transition to plant-based living, and better health. Melissa is a plant-powered personal chef and founder of ForkinPlants. We’re so inspired by her story. After studying healthcare and working in an office for years, she quit her 9 to 5 to follow her dreams and focus on her passions: cooking and helping people live healthy lives. But she wasn’t always on this vibe. In fact, before going vegan she used to eat cheese out of a can! Fifteen years ago, she had to take a 14-day course of antibiotics to clear an H-Pylori stomach infection. The result was a destroyed digestive system, chronic acid reflux and really bad eczema. Through research and Chinese medicine, she discovered that some of the top superfoods, like turmeric, were actually making her condition worse. Now, having healed herself through food, she helps others do the same. Read her blog post to find out how she healed her skin issues. Elana’s journey is similar. She suffered from chronic acid reflux from the age of 16. Of course, doctors just gave her a pill to take and unsurprisingly, this didn’t work long-term. She had her light-bulb moment at a retreat where the host made everyone watch Earthlings. Now vegan and healthy, Elana is a plant-based influencer and foodie, spreading vegan holistic health knowledge to those who need it most. She runs vegan events, and is about to quit her office job to follow her passion full-time. Her website Klean-Slate focuses on being real about food - because let’s face it, it’s not about being perfect, it’s about making small sustainable changes that last. Check out Episode 120 for Elana’s first appearance on the show, where she shares tips to rebalance your gut microflora. Our favorite vegan substitutes: Milk: Oatly milk - and chocolate milk. Their barista blend froths up beautifully Malk milk - sprouted nuts, no binders, super-clean and super tasty… especially the maple-pecan! Cheese: For everyday cheese, go for Follow Your Heart vegan cheese slices Kite Hills chive cream cheese Daiya cheese Miyoko’s cheese Yvonne’s vegan cheese Yogurt: Laava Forager Vegan meats: Beyond Burger - everyone loves this burger, even meat-eaters Gardein - but this is more a treat food than a health food Ice-cream: Cocobella Ben & Jerry’s vegan options Breyers vegan options Van Leeuwen Salt & Straw Being hailed as “Sex and the City for Food,” The Food Heals Podcast brings together experts in the field of nutrition, health and healing to teach you the best-kept natural secrets to being a hotter, healthier, happier YOU! The Food Heals Podcast is hosted by Allison Melody and Suzy Hardy – two self-proclaimed natural chicks who will rock your world and change your beliefs about health! This sexy, savvy duo provides eco-friendly advice on a variety of issues including the healing power of nutrition, living authentically, turning your passion into your career, choosing the best natural health and beauty products, the benefits of a plant-based diet and so much more!
Fred Haberman has been working to take the organic food movement mainstream for more than 20 years. In our conversation, we talk about that state of that movement and the pressing challenge to sustainably feed 10 billion people by 2050. Along with his wife Sarah, the duo started a full-service marketing agency where they tell the stories of pioneers who are making a difference in the world. His agency has worked with some of the top brands in the country including, Organic Valley, Annie's, Earthbound Farm, Daiya, Volvo, Allina Health, Boston Scientific, and many more. Fred also discusses his newer company called Urban Organics that applies the practice of aquaponics to produce many types of vegetables and fish. Oh, did I mention he is the founder of the U.S. Pond Hockey Championships that takes place annually in Minneapolis? This guy is endlessly fascinating. Enjoy! FRED'S FAVORITES IN THE TWIN CITIES FAVORITE MEAL UNDER $15: Cossetta: Sausage Pizza FAVORITE PUBLIC SPACE: The lakes in Minneapolis FAVORITE ANNUAL EVENT: U.S. Pond Hockey Championships HOW WOULD YOU DESCRIBE THE TWIN CITIES: “If you like the outdoors, and you love biking, and you like a good food scene, it's extraordinary. I love it." MOST FASCINATING PERSON YOU KNOW: Bob Sheehy, CEO of Bright Health STATE OF THE UNION MESSAGE: “We have to begin thinking about and solving immediately for how we are going to sustainably feed 10 billion by 2050."
Dave Huffman is the host of the YouTube cooking show Bitchy Vegan Homo. He would eat cake for every meal if it wouldn’t immediately lead to diabetes. He talks about his insatiable hunger for desserts, cooking with aquafaba, the perfect apple, and eating vegan in Cleveland and on the road. http://www.bitchyveganhomo.com/ https://www.youtube.com/c/BitchyVeganHomo https://www.facebook.com/bvhshow
Really excited to have the first of 5 interviews from the generous people at the Good Food Institute, the best nonprofit that deals with the plant-based meat and clean meat space. Zak Weston never thought he would end up in food but after finding how much he could impact the world, he persistently networked his way to a job as a corporate engagement specialist at the Good Food Institute Zak convinces companies to put more plant-based options on their menus and clients include restaurants, food service companies, and even manufacturing. One really important topic Zak and I get into is discussing the group, Effective Altruism, a very pragmatic group of individuals who want to do good in the world. This is where Zak found that food was his calling. If you are stuck in your life, then this episode will motivate you to keep going. The food industry is the perfect industry to impact the world. Quick note, I met Zak in person at the Protein Technologies Seminar. It’s always good to put a face with a name. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads. It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. Nicole is offering free job postings in the next two months and I highly suggest taking this offer. Email nicole@foodgrads.com and she'll give you instructions. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods Unless you have been living under a rock you can not get away from Halo Top Ice Cream’s amazing success with their under 300 calories per pint ice cream. What’s a frozen dessert manufacturer to do to compete? Pick up the phone and call Icon Foods at 310-455-9876 or find them on the web at www.iconfoods.com that’s what. They have a new HiPro Ice Cream Dry Mix that delivers amazing mouthfeel and sumptuous flavor all under 300 calories per pint. But, here’s the best part; you simply add the HiPro dry mix to any milk type, add glycerin and inclusions and you are off to the races with an amazing finished product lickity split. Icon Foods HiPro Ice Cream Dry Mix comes in hard ice cream mix, soft serve, vegan and wait for it… Keto. Call my friends at Icon and let them ReformulateU. 310-455-9876. ShowNotes What did you do before the food industry?: Sales and marketing in software or non profit. I once started reading about the food industry and found that I could help fix the food industry. When someone asks what you do for a living, what would you do in a sentence or less?: I talk to companies on why you should give plant-based options. Companies all over the world are looking for plant-based products A lot of the job is networking, attending conferences and trade shows and talking. Sometimes we need to cold call but we have noticed companies are very open. We can easily tell people that people are open to plant-based food. We try to ask for a resource How do you find information about plant-based news: We have a team of 33 people who are writing and aggregating about the plant and clean meat industry. Plant-Based Foods Association, Nielsen, other well-respected places. Better Buying Lab, Academic Research, Asking Private sectors for answers. World Resources Institute Faunalytics: A subset of the research and data they’ve aggregated is plant-based and clean meat food Do you think companies who want plant-based options have a moral reason or financial reason?: Both. We take a pragmatic approach and fully expect that they need to make the profit. What is one misconception you want to dispel about the food industry?: The Food industry really does want to repair the world and climate change. GFI works to make sure things can be more sustainable. Consumers such as millennials care about the environment and where food comes from. Describe the Steps it took to get to where you are today?: I majored in business development. I had a job in Ohio and then in Florida. I learned a ton about sales I wanted to get into the food industry so I read a lot and interviewed people a lot. Effective Altruism Bruce Friedrich How did you get your job? Through networking or job application?: I met people in the GFI, did food industry networking, etc Center for Effective Altruism 80,000 hours – career guide to maximizing your impact using your career. Helps when you’re uncertain on your career. What is the most important skill you need for your job?: Being entrepreneurial, also being a great communicator Do you need to learn communication?: You can learn it. You have to put yourself in situations to do that. I used to read books on small talk which I found embarrassing. Once you practice doing it, you become more confident. Adam’s perspective: I only became social because I needed to lead things How many companies do you talk to a day?: 2 to 3 companies. Sometimes small or big. We maintain a product database on plant-based food service and retail to deliver to places who need that Made restaurant scorecards of 100 restaurant chains to evaluate their menu What would be your dream job title?: This is the perfect job. If I wanted to progress, I’d do the but bigger and better. What do you look for most in a job?: Impact on important issues. Most millennials don’t know how to change the world. “I want to change the world and I don’t know how” Trends and Technology: Plant based and clean meat (duh!) Memphis Meats Beyond Meat Regenerative Agriculture Wendell Berry one acre fund Mark Post Mosa Meats Expo West: Improve Nature, Forage, faba bean (chickpea?) butter, there are a lot of starts that blow me away Daiya’s ice cream pop Daiya yogurts Beyond Sausage Who inspired you to get into food?: A set of people that impresse don me that food is important. What books did you read that started you the food path?: The Ethics of What We Eat - Why our food choices matter. It’s probably the most consequential thing we do all day. Clean Meat by Paul Shapiro David Welch Michael Pollan’s book – Omnivore’s Dilemma What the best thing you’ve ever eaten?: On date nights, we try different recipes. We have a lot of dietary restrictions. We found an amazing dairy-free cashew alfredo sauce. Creamy, great consistency, nutty. Do you have any advice for anyone who wants to go into the food industry?: Get into the plant based and clean meat industry. Do as much research as you can and go to conferences. I promise you it’ll be very rewarding as this is the ebst time to get into food. What do you think colleges should teach you to be more prepared?: You should work in companies who value growth because it gives you career capital that will help you build success. It’s important to systematically explore career options. Eventually, you’ll get into a career space: hell yes, I want to do this every day. 80,000 hours career guide So Good They Can’t Ignore You You have to show high quality, passionate work that shows “yes, that person can do the job”
See the full story with pictures at: https://www.otsuka.co.jp/en/company/global-topics/2018/20180605_vol104.html Daiya Foods was founded in Vancouver, Canada in 2008 with a simple belief that plant-based living was better for people’s health, better for the planet and better for animal welfare. It all started with the founders, Greg Blake and Andre Kroecher, trying to make plant-based cheese at home in the kitchen with a blender and a pot on the stove. Their perseverance paid off and Daiya Cheddar Style & Mozzarella Style Shreds debuted in 2009 at the Natural Products Expo West. Consumers raved and plant-based dairy innovation changed forever. Today, Daiya is best known for its delicious plant-based cheese alternatives that melt and stretch like dairy-based cheese. Daiya understands the social needs and craveability of these foods. Every Daiya product is plant-based, dairy-free, soy-free, gluten-free, offering options for those with allergies or are looking to make small changes towards a plant-based diet. Over the years, Daiya has expanded its line of craveable foods to meet a growing global demand for plant-based alternatives. They now offer products across multiple categories for every eating occasion at more than 25,000 stores in North America. See the full story with pictures at: https://www.otsuka.co.jp/company/global-topics/ Daiya’s line of premium plant-based foods include Burritos, Frozen Dessert Bars, Coconut Yogurt Alternatives, Pizzas, Cheezecakes, Cream Cheeze Style Spreads, Dressings, Cheezy Mac, Cheeze Sauce & wonderful cheese alternatives including Blocks, Shreds, Slices and Cheeze Sticks. Daiya is innovative, compassionate and they love food. And they feel like they are just getting started! Now with a much larger team and passionate management, their dairy-alternative innovation accelerates as marked by their recent announcement of the highly anticipated launch of its signature products in the United Kingdom, following international success in Australia, Sweden, Mexico, Hong Kong, and more. Otsuka welcomed the addition of Daiya to its group of companies in 2017, hoping for a passionate synergy in commitment to people’s healthier everyday all across the globe. Terry Tierney, Daiya CEO anticipates “Daiya has always had the vision of building a leading global plant-based food brand. We are excited to partner with Otsuka to help realize this vision.”
Neste programa Judeu Ateu, Estranho, Luki, Boxa e Izzo (Dentro da Chaminé) falam do recém-terminado arco de One Piece, Whole Cake Island. Nesta tentativa de retomar os papos sobre mangás em andamento, fazemos um Mangá Enquadrado da melhor forma de analisar os battle shonens, em grandes arcos. Assim, falamos de tudo o que aconteceu de relevante, bom ou ruim, nossas impressões, partes preferidas, partes odiadas, tudo o que rolou ao longo desses longo arco de One Piece. Cronologia do episódio (00:00:15) One Piece: Whole Cake Island (01:34:00) Leitura de Emails (01:45:00) Recomendação da Semana - Daiya no Ace
BRAND SECRETS AND STRATEGIES: Empowering Brands | Raising The Bar
This episode's FREE download Your brand's selling story is the cornerstone of all effective business building strategies. Learn How To Get Your Brand On The Shelf and What Retailers REALLY Want. This Is Your Roadmap To Success. CLICK HERE TO GAIN INSTANT ACCESS TO MY FREE TURNKEY SALES STORY STRATEGIES COURSE Plant based foods fulfill consumer’s needs for healthy innovative products. This growing trend is driving sales across all categories. Be inspired by Daiya, a brand and founding member of the Plant Based Food Association leading this revolution! Throughout this podcast and all of my content, I talk about the new trends in the marketplace. I talk about how leading disruptive brands are really making an impact by helping retailers meet the needs of their consumers and their shoppers, by providing the items that their shoppers want to buy. The next focus is how to help the retailers merchandise and take advantage of these strategies, these products, how to leverage them to drive traffic in their store and profitable, sustainable sales across every category. Then to follow up, how does that retailer use those products to drive sales across the entire store? What I mean by that is that consumers that buy healthy products, whether it be organic, plant-based, etc., tend to spend more money buying other products, premium products, across the entire store, because those consumers understand that if you are what you eat, then eating food that properly provides nutrition for your body is going to fuel you longer. In the long run, even though it's a few pennies more at the register, it's actually cheaper for you, and that's the basis of everything I teach, everything I talk about. Today's guest helps me amplify that message by helping consumers understand why these products are important, why they matter, and then also helping the retailer understand how to leverage these products to help those consumers find the solutions they want. My guest on this episode is Mike Cooke, the VP of Sales for Daiya Foods, a plant-based brand that is revolutionizing the way that consumers think about plant-based products. Here's why it matters. Consumers are looking for healthier options, and plant-based is one of those options that consumers are flocking toward. It's one of those solutions, one of those product solutions, those meal solutions that consumers are actively choosing to add to their diet. Not because they're trying to become vegan, but rather because they're looking for other products to add to their menu that help support them in their goal toward becoming healthier. We also talk about the Plant Based Food Association, which is driving this conversation not only at retail, but across the entire food ecosystem, across all CPG, and helping to support it with legislation. That ensures that plant-based foods have an equal voice with retailers, and within all of CPG. Here's Mike Cooke with Daiya Foods Here is a link to this week's podcast: brandsecretsandstrategies.com/session34.
Chris Kerr is one of the first people to help funnel early-stage investments for vegan food companies. In the early 2000s, he worked with the Humane Society of the United States to manage their investments into the plant-based food industry and played a key role in helping Daiya cheese secure distribution in Whole Foods Market. With New Crop Capital, Chris is helping some of the top brands that we know and love through investment funding as well as mentorship, all with the goal of advancing plant-based food and reshaping the food system. Show notes for this episode: https://eftp.co/chris-kerr Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach
There are many foods that can help transition to a vegan diet, some better than others. In this highly requested segment, Tony and I discuss many of the transition foods they know and have experienced. And more importantly, they help you understand and rank them from best to worst. From tempeh to soy meat to Daiya cheese and beyond, you don't want to miss this fun, illuminating new segment! Next, we have my very special guest Romain Gaillard who is an expert and pioneer in the green beauty movement and the founder and CEO of the Detox Market. Romain began creating an educated community of health and beauty experts around offering pure, effective and elegant products and is passionate about educating and serving our community of like-minded and like-hearted individuals. Listen is as Romain shares how you too can believe in the power of pure products. [BULLETS] Tony and I delve into some very specific brands and products that can be implemented into the Beauty Detox Lifestyle while transitioning... How using transition foods is effective when choosing to eat plant-based... We discuss reasons why transitioning from an overly-processed diet is beneficial for your entire wellbeing... How to use healthier alternative foods to help family members transition towards a healthier lifestyle... We share the worst, the not so bad for you and the better choices when choosing processed foods during the transition period... How to properly food combine to aid digestion... Romain shares his thoughts on what "green beauty" is... How green beauty can affect your health and wellness, and the risks you may prevent by going "green"... If going green with beauty can affect your spiritual wellness and how... What inspired the creation of the Detox Market... We discuss what we think is essential in developing a healthy beauty routine... What Romain looks for in brands to feature in the Detox Market... [FEATURED GUESTS] About Romain Gaillard Romain Gaillard is the CEO of the Detox Market. The Detox Market was born from a love for purity and an eagerness to support our communities in their healthful lifestyles. Years ago, our beloved Valerie was battling breast cancer. As a health and wellness coach, she knew her best defense was a detoxified life which meant saying goodbye to chemically-laden beauty products. She immediately began researching her options and building relationships with pioneers in the green beauty movement. Those values became the basis for the Detox Market as we began creating an educated community of health and beauty experts around offering pure, effective and elegant products.Originally, we planned to be a one hit wonder with a pop-up shop on Abbot Kinney. We thought we'd show up, educate some people, support our brand-owners and fade back into our bungalows. But you all weren't having any of that. Turns out, everyone was waiting for us! So we set up shop in West Hollywood, in Toronto, and here on the magical Internet to support a growing shift in the beauty industry. Beyond all else, we are passionate about educating and serving our community of like-minded and like-hearted individuals who believe in the power of pure products. About Anthony Flores, or "T" as Kimberly affectionately refers to him: He is a long-time friend of hers who, after graduating from Stanford University, began researching and writing professionally in the health space full-time. He has a passion for natural health, especially Beauty Detox, and loves to share exciting new studies and insights he learns with Kimberly and the community! He can be found writing spiritual/inspirational words on Instagram @poetrybyanthony. [RESOURCES / INFORMATION] Worst Prepared Foods: Gardein/Morningstar/Boca burgers Fake meats with GMO soy/wheat/additives Fake cheese with canola oil High sugar/high gluten sweets Not bad/Not all the time Prepared Food Choices:...
Impossible Foods and Daiya - are they still vegan? This week, we dive into cheezeburger land and dissect the issue of vivisection and its proximity to our beloved vegan products. Spoiler Alert: Daiya is vegan, y'all.
There is a lot of controversy swirling around Daiya Cheese, as it was recently bought out by a non vegan parent company. Should we still support Daiya? I'm weighing in and giving you a few reasons why. Do you agree? Or do you think I'm nuts? Also in this episode a Beyond Burger REVIEW that many of you asked for on Instagram, my experience traveling with other vegans to the vegan holy land, Toronto, and why this pig preserve needs our help. Mentioned on the Show: ➜The Pig Preserve: www.facebook.com/The-Pig-Preserve-121581616352/ ➜Minimalist Baker's Pesto: minimalistbaker.com/pea-pesto-pasta…ugula-vegan-gf/ ➜Lauren Toyota of Hot for Food on the Pod: Liveplanted – We-tell-you-all-about-soy-and-then-talk-with-lauren-toyota-on-all-things-youtube ➜Jewels by SJB: www.jewelsbysjb.com/ ➜The Ignorant Earthling: www.instagram.com/theignorantearthling/ ➜Live For Wheels: www.instagram.com/liveforwheels/ ➜Beyond Burgers: beyondmeat.com/products/view/beyond-burger ▶️ Let's get social! Instagram: www.instagram.com/liveplanted/ Twitter: twitter.com/LivePlanted Facebook: www.facebook.com/LivePlanted/ ✮Support the podcast- Give us a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast on social media- lets get the word out!
This week, Paul and Andy talk some food, bring up some interesting news articles circulating the vegan web, and then conclude with a lengthy discussion on one of the current […]
Today we had a blast pigging out on dairy alternatives. First, we tried 5 flavors of almond yogurt from Kite Hill. Then we followed up by tasting 2 plant-based cheeses from Heidi Ho (as seen on "Shark Tank"). Lastly, we finished off teh show with some vegan cheescake made by Daiya. This podcast is powered by Pinecast.
Nate McElroy, East Coast Sales Manager at Cypress Grove, joins host Greg Blais in the studio to talk about current events in cheese.
This week on the Re: Anime Podcast, we tackle, quite literally, #SPORTS anime! So what is it about sports anime that tend to gravitate so many fans? Is it the supernatural elements? Is it the grounded realism they often times bring? Is it the fanservice bait? It’s probably the fanservice bait, isn’t it. In any case, /u/EMPrinceofTennis drops by the show to give his take on what makes the genre so special. We also dive into the rest of the Winter 2016 season and most of the shows that have second cours (spoiler alert: some of them have improved since we last talked about them!). 0:35 Tales from the No-Drop Zone - 0:42 Akagami no Shirayuki-hime (Snow White with the Red Hair) - 3:51 Heavy Object - 6:44 Konosubarashii Sekai ni Shukufuku (KonoSuba: God’s Blessing on this Wonderful World) - 11:38 Mahou Shoujo Nante Ii Desukara (I’ve Had Enough of Being a Magical Girl) - 12: 37 Mobile Suit Gundam: Iron-Blooded Orphans 14:18 Is It Wrong to Pick Up Guests from the Internet? with /u/EMPrinceofTennis - 14:55 The Draw of Sports Anime (Diamond no Ace) - 17:15 Sports Anime with Superhuman Elements (Prince of Tennis, Eyeshield 21, Kuroko no Basket) - 20:25 What Sports Anime Do Best: HYPUU (Diamond no Ace, Haikyuu!!) - 24:55 Realistic and Grounded Sports Anime (Baby Steps, Slam Dunk) - 26:08 Fanservice at First Glance (Free!, Prince of Stride, I Want to be the Strongest in the World) 29:52 Nichijou News 32:06 Word Fart Online Anime discussed: Akagami no Shirayuki Hime, Heavy Object, KonoSuba, Mobile Suit Gundam: Iron-Blooded Orphans, Diamond no Ace, Prince of Tennis, Eyeshield 21, Kuroko no Basuke, Free!, Prince of Stride, I Want to be the Strongest in the World, Taisho Baseball Girls, Attack on Titan, Shokugeki no Souma.
Movie Meltdown - Episode 254 As we enter into our 6th annual holiday “special”, we embark on a conversation that at times will stray into the weird and ridiculous. At some point we use the phrase “beautifully awkward conversation”- and that most definitely applies to this episode. In fact, you’ll hear things that you would only ever hear on "Movie Meltdown". God bless us... every one. And as we partake in the traditional holiday meal of pizza, we also mention… can you even give movies as a gift anymore?, stealing cars at funerals, turkey marauders, a special drill bit, that cancer on the faces of Tasmanian Devils, elephant fangs, Wong Kar-wai, Versailles, Travels in America, sexy people that live forever, Jess Weixler, montages, Wal-Mart movies, adult baby clothes, a bathing woman who'd had some serious reconstructive surgery, the new Oldboy vs. the old Oldboy, Beeswax, Treme, Dolls, Wall-E, Tippi Hedren: 2013, Uncle Maddio's Pizza Joint, native American mummies, being a huge erotic fantasy fiction fan, the first judgment passed on American culture, Duck Dynasty merchandising for dogs, DDT vampires, Salinger documentary, be afraid of everything... all the time, Somebody Up There Likes Me, Bag of Hammers, glacially slow, fun size candy bars, My Life as a Turkey, Old Yeller, do monkeys have eyebrows, converting VHS into digital, mermaid propaganda, Josh Brolin, just like genitals... on their face, Dave Matthews movies, this book from 1811, the oldest tree in the world, wanting to be an elephant when you grow up, the all-seeing eye tree, Spike Lee, nutcheese, Amanda Seyfried, Johnny 5 junkie, handmade cash, the pizza wars, Daiya... with love, vicious segway gangs, a mumble-core joint, cancerous sourdough and duck penises. "Welp... we should probably turn this car around before it goes down scary street... because I'll take it there."
SHOW NOTES: Episode 24 (Air Date: JUNE 8, 2013) Ben & Laura discuss a whole bunch of new vegan foods that have hit the market. Oh, and they discuss some serious issues, too. But they mostly talk about food today! (And apps!) Please hit us up with any feedback you have, we love hearing from … Episode 24 — Daiya Revolution Read More »
SHOW NOTES: Episode 24 (Air Date: JUNE 8, 2013) Ben & Laura discuss a whole bunch of new vegan foods that have hit the market. Oh, and they discuss some serious issues, too. But they mostly talk about food today! (And apps!) Please hit us up with any feedback you have, we love hearing from … Episode 24 — Daiya Revolution Read More »
Actor, Environmentalist and exceptional human, ED BEGLEY, JR chats with Jon about his life as a vegan dating as far back as 1970 - a time before Daiya and Gardein, when Tofu ruled the veganverse with a squishy fist! They discuss ways new homeowners can cut costs and save the planet at the same time, traveling through small towns as a vegan and much much more! Also, be on the lookout for Ed's NEW cleaning product-line, Begley's Earth Responsible Products! ENJOY!
How do they make vegan cheese that stretches and melts? Why is cheese such a challenge for new vegans? Can Ian convince anyone who makes cheese to share their secrets? What's the past, present, and future of vegan cheese. And if you brought together the leading vegan cheeses from Europe and the Americas - products that - like Redwoods Cheezly or Vegusto in Europe and Daiya in the Americas - aren't even sold in the same country, who would win? The post Vegan Cheese: Casein, Casomorphins, and the Daiya Redwoods Vegusto Taste Test first appeared on THE VEGAN OPTION radio show and blog.
We dare you to listen to this episode of Midwest Vegan Radio and NOT come away feeling better about the world. Dallas and Ryan kick back and chat with co-owner of multiple Moksha Yoga franchises. vegan dad, and motivational speaker, Phil Doucett. Listen in as they delve deeply into topics such as what really matters in life, how to embody compassion, and the power that comes with being able to choose how to respond to events in life as opposed to being run by them. Oh, and the power of Daiya’s new vegan cheese wedges, we can’t forget those! Keep listening for a technique any civilian can borrow from the Navy that can help conserve water, and as always: shout outs to awesome people and things. Contact MVR with your shout out today at Midwest Vegan Radio on Facebook.
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