Podcast appearances and mentions of Gaz Oakley

In this weeks episode we update you on whats been going on at the plot over the past 2 weeks from Gaz Oakley to the snow and everything inbetween! Hosted on Acast. See acast.com/privacy for more information.

Gaz Oakley was an intensely energetic, sporty person, who pursued fitness by loading up on carbs and protein, and hitting the gym. He was also a chef, so it's fair to say his life was quite intense. When health problems made him go looking for dietary solutions, he began a journey that would end with him becoming a champion of plant-based eating, rediscovering his love of the land and trying to bring the simple joy of food to as many people as possible. Join him and the chickens on his farm in Wales, as he talks about what growing your own food can give you, how simple it is to get started and why you shouldn't be too hasty with your naming choices. A Life More Wild is an 18Sixty production, brought to you by Canopy & Stars. Production by Clarissa Maycock. Our theme music is by Billie Marten. 

Les similis carnés font partie des sujets qui déchaînent les passions, qui suscitent des réactions épidermiques et sur lesquels les gens ont des positions très tranchées souvent. On entend en particulier beaucoup de critiques, d'objections aux substituts : pas assez bons, trop chers, pourquoi chercher à imiter la viande si on veut s'en passer, ultra-transformé et mauvais pour la santé, c'est capitaliste... Dans cet épisode, on aborde bien sur ces objections, mais on parle aussi de tous les autres aspects du sujet : qu'est-ce qu'un simili et pourquoi ce nom ? comment sont-ils perçus ? quelle est leur histoire ? comment se porte l'économie actuelle de ces produits ? On traite également des aspects politiques, puisque les substituts ont récemment fait l'objet d'attaques répétées de la part des lobbies des productions animales et du gouvernement français.  Je me suis décidé à prévoir un épisode sur ce sujet car vous me l'avez suggéré sur les réseaux, alors merci à vous et bonne écoute ! Pour me faire un feedback anonyme sur cet épisode ou mon travail : https://www.admonymous.co/poissonpodcast ________________________________ Références et sources citées dans l'entretien :  - Le site Animal Timeline - Post LinkedIn sur l'origine des termes des produits animaux - L'étude du Lancet sur les effets des produits ultra-transformés sur la santé - Un article qui démystifie le sujet des produits ultra-transformés - Le tweet du Premier Ministre Gabriel Attal présentant le décret interdisant les appellations steak, escalope et autres pour les produits végétaux comme 'une demande de nos éleveurs' - Premier livre de cuisine végétarienne - Premier livre de cuisine végane - Création de Alpro en 1980 - Première mention du seitan - Première mention d'un lait végétal - Première mention du tofu Recommandations de Florimond Peureux :  - L'humanité carnivore - Florence Burgat - La chaîne Youtube du chef Gaz Oakley : https://www.youtube.com/ @gazoakleychef   - Mange et tais-toi - Serge Hercberg ________________________________ SOUTENIR : https://linktr.ee/poissonpodcast Comme un poisson dans l'eau est un podcast indépendant et sans publicité : votre soutien est indispensable pour qu'il puisse continuer à exister. Merci d'avance ! Les comptes Instagram, Twitter, Facebook et Mastodon du podcast sont également à retrouver dans le link tree ! ________________________________ CRÉDITS Comme un poisson dans l'eau est un podcast indépendant créé et animé par Victor Duran-Le Peuch. Charte graphique : Ivan Ocaña Générique : Synthwave Vibe par Meydän Musique : Spark par Mémento

Welcome! In this special live recording, we sit down with the incredible celebrity chef Gaz Oakley. Recorded in front of a vibrant live audience at The Happy Pear Cafe, this episode delves into Gaz's fascinating backstory and his journey to becoming a prominent plant-based chef and YouTube sensation.Gaz Oakley, widely recognised for his culinary expertise and innovative plant-based recipes, has taken the world by storm with his passion for delicious and sustainable food. As a dedicated advocate for the plant-based lifestyle, Gaz shares his inspiring story of transformation and how he discovered his love for cooking. As plant-based chefs ourselves, we share a common ground, the conversation unfolds seamlessly, exploring the challenges and triumphs that come with promoting a plant-based way of life.Tune in as we discuss Gaz's rise to fame through the digital realm, highlighting the impact of his engaging YouTube content that resonates with a global audience. From mouthwatering recipes to insightful cooking tips, Gaz Oakley has become a household name in the culinary world, and this live podcast episode offers an exclusive glimpse into the shared experiences and camaraderie between passionate plant-based chefs.Enjoy!Lots of Love,Dave & SteveSign Up for our newsletter here https://bit.ly/HappyPearNewsletterSPONSORSWe are proud ambassadors of Instant Brands ! From Airfryers to Instantpots, they have an amazing range of cooking appliances that will save you time, use less oil and create incredibly tasty dishes. Dave is obsessed and uses them nearly every meal time! USE CODE HAPPYPEAR for an exclusive 20% off!Learn to create a Vegan Christmas Feast that will impress even the pickiest relatives! The Vegan Christmas Masterclass Series, starting on December 4th, offers three live masterclasses that cater to all experience levels. This package includes an 80-recipe festive e-book, a one-year membership to the Recipe Club with over 500 plant-based recipes, as well as invitations to weekly live wellness events. Join the community for ideas, inspiration and guidance. Led by professional vegan chefs, David and Stephen Flynn, with a 7-day Click HERE to find out more. Hosted on Acast. See acast.com/privacy for more information.

Famous plant based chef and lifestyle influencer YouTuber Gaz Oakley, got some chickens for his farm.  Should vegans own chickens?  Is he doing the right thing?  Jason and Mike discuss. 

Tove & Joy are sustainability-focused consultants and advisors in Japan who talk once a month about sustainable topics on our radar. #sustainable #japan #trends #sustainability Today's topics: sustainable hospitality, fair-trade (yummy) chocolate for valentines and white day, online shop for organic groceries, strategies to cope with stress at work, and the Japan travel awards among other topics and book recommendations - jump to the topics you want below & follow the links to the companies and events we introduce. #entrepreneur #business #innovation #strategy #products #services #mentalhealth #diversityinclusion #consulting 00:00 Welcome to Sustainable Short-Takes00:38 Amazing result of this show!00:51 Kitafuku Paper from Craft Beer Waste02:40 Cost of beer waste to craft breweries03:30 SAF - cooking oil waste to sustainable fuel 05:45 Mottai-nai and Edo-era #reuse relevance now06:18 EKOLOKAL group online shop launch 2/2807:00 Refugee Empowerment International GALA event08:25 Travel with Purpose - ESGs at the Hilton 10:40 Valentine's Day sustainable chocolate recommendations15:43 BCCJ "Healing Work Hurt" #mentalhealth 20:22 Japan Travel Awards 2023 23:00 Creating Sustainable Hospitality Demand in Inbound Travel25:00 What's Sustainable & What Could Be Better at a Japanese Inn26:00 Not Invented Here BOOK - Cross Industry Innovation27:30 Women Inspire Sustainable Japan cross-industry learning28:30 Gaz Oakley's Vegan Comfort Food Recipe Book 29:30 International Women's Day in March LINKS* Kitafuku - paper from craft beer waste: https://kitafuku-project.com/* SAF sustainable aviation fuel talk with Terazaki-san who was an advisor for REVO Japan: https://www.youtube.com/live/7DVKwPox9AE?feature=share* NHK focus on SAF: https://www.youtube.com/watch?v=TdZYUE2gZTE* SAF targets and innovation in the US: https://www.energy.gov/eere/bioenergy/sustainable-aviation-fuels* Azby Brown - EDO era reuse of everything in his book "Just Enough" talk with Azby on Seek Sustainable Japan #interview https://www.youtube.com/live/f-hk1NOeopU?feature=share* EKOLOKAL online shop launch 2/27 sign-up by email for updates: https://mailchi.mp/0e26e510d90b/the-epicerie-pre-launch* REI Refugees Empowerment International GALA event: https://rei-npo.org/en/2023/02/book-your-seat-for-the-rei-gala/* Travel with purpose - initiatives and training at the Hilton hotel ESGs https://esg.hilton.com/* Chocolates: Tony's Chocolonely: https://tonyschocolonely.com/jp/en (find it at AEON mall and sometimes 7-11 and other import shops - fair trade, ethical and targets to end slavery YES* Chocolates: People Tree - Japan and England based company focused on fair-trade and ethical business practices for chocolates and clothing:

This week, Angela chats with Jen Ortiz, Deputy Editor of New York Magazine's The Cut. They talk about Jen's trajectory through the media world, working with writers, life and abortion resources after Roe, newsletters and books she's loving of late, and of course, this August's Meghan Markle cover story. Jen's recs include: Alive at the End of the World by Saeed Jones Bre Graham's newsletter Just to Delight and book, Table for Two: Recipes for the Ones You Love The Old Place by Bobby Finger Vegan chef and cookbook author Gaz Oakley's (aka “the Avant-Garde Vegan”) YouTube channel Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Angela chats with Jen Ortiz, Deputy Editor of New York Magazine's The Cut. They talk about Jen's trajectory through the media world, working with writers, life and abortion resources after Roe, newsletters and books she's loving of late, and of course, this August's Meghan Markle cover story. Jen's recs include: Alive at the End of the World by Saeed Jones Bre Graham's newsletter Just to Delight and book, Table for Two: Recipes for the Ones You Love The Old Place by Bobby Finger Vegan chef and cookbook author Gaz Oakley's (aka “the Avant-Garde Vegan”) YouTube channel Learn more about your ad choices. Visit megaphone.fm/adchoices

In recent years our supermarket shelves have undergone a transformation. Sections once devoted solely to meat and animal products have been partitioned to include a new plant-based category, with everything from spins on classics like tofu and seitan, to modern products like Quorn and the lab-designed Impossible and Beyond burgers. In this episode of All Consuming, Charlotte Williams gives you something to chew on in a surprisingly meaty topic - examining the plant-based product revolution and its potential environmental benefits, and finding out if “vegan” is a dirty word. Charlotte meets author and entrepreneur Thomasina Miers to discuss dialling back on our high-carbon diets, checks in with vegan-accredited farmer Laurence Candy, learns about the health and environmental benefits of plant-based alternatives from Dr Chris Bryant, and breaks bread with vegan YouTube superstar Gaz Oakley. A Whistledown production for BBC Radio 4

If you love everything vegan lifestyle, you have to follow the charming Tess from @eden.vegan! Based in Wellington New Zealand, Tess is marketing professional by day and part time content creator making beautiful recipes and lifestyle content on Instagram in her spare time. On this episode, Tess shares her story of going vegetarian at a young age, shifting into veganism for ethical reasons, her advice for newbies, plus restaurant recommendations across New Zealand. Connect with Tess: @eden.veganhttps://www.edenvegan.co.nz/Mentions on this episode:Fix & Fogg (nut butter) Gaz Oakley (vegan chef)Otis (oat milk)Restaurant recommendations: Nolita (italian, Wellington),  Mockingbird (junk food, Wellington),  Barefoot Eatery (cafe, Christchurch),  East (Auckland)For podcast updates and recipes, you can follow me on Instagram, Tiktok or check out my blog https://vegan-diaries.com/.

In Episode #180 we hear from Chef Gaz Oakley on why he changed his diet and his approach to cooking. In this episode you'll hear: - Gaz's interest in sport growing up - Finding his passion for cooking - What led him to working as a professional chef - How cooking traditional food has helped in creating vegan recipes - Where Gaz got the name Avant Garde Vegan - What led Gaz to going vegan - Rediscovering his passion for cooking with vegan food - Quitting his full time job to work on the Avant Garde Vegan Instagram and YouTube - Gaz's philosophy behind his social media - The recipe creation process - Gaz's goals for the future Resources: You can connect with Gaz on Instagram @avantgardevegan and @gazoakley You Tube (Avant Garde Vegan). Want to support the show? If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes. It's also helpful to subscribe on Apple Podcast app and/or follow on the Spotify Podcast app. Simon Hill, Nutritionist, Sports Physiotherapist Creator of Plantproof.com and host of the Plant Proof Podcast Author of The Proof is in the Plants Connect with me on Instagram and Twitter Download my FREE two week meal plan Download my FREE blood test and supplement guides here

In Episode #180 we hear from Chef Gaz Oakley on why he changed his diet and his approach to cooking.In this episode you'll hear:- Gaz's interest in sport growing up- Finding his passion for cooking- What led him to working as a professional chef- How cooking traditional food has helped in creating vegan recipes- Where Gaz got the name Avant Garde Vegan- What led Gaz to going vegan- Rediscovering his passion for cooking with vegan food- Quitting his full time job to work on the Avant Garde Vegan Instagram and YouTube- Gaz's philosophy behind his social media- The recipe creation process- Gaz's goals for the futureResources:You can connect with Gaz on Instagram @avantgardevegan and @gazoakleyYou Tube (Avant Garde Vegan).Want to support the show?If you are enjoying the Plant Proof podcast a great way to support the show is by leaving a review on the Apple podcast app. It only takes a few minutes and helps more people find the episodes.It's also helpful to subscribe on Apple Podcast app and/or follow on the Spotify Podcast app.Simon Hill, Nutritionist, Sports PhysiotherapistCreator of Plantproof.com and host of the Plant Proof PodcastAuthor of The Proof is in the PlantsConnect with me on Instagram and TwitterDownload my FREE two week meal planDownload my FREE blood test and supplement guides here

In this episode we give a quick introduction to tofu and some of the many ways it can be used in vegan plant based cooking.On the menu this week are flapjacks and black bean sauce.Out tip of the week is talking to chefs in restaurants.Recipe of the week is an amazing Pumkin Kaksu-don by Sasha Gill.And finally we talk about the use of vital wheat gluten and how it can be used to make seitan.To give us feedback on this pod cast, please feel free to comment our podcast website - https://govegan.online/series-1/tofu-black-bean-sauce-flapjacks-katsu-pumpkin-vital-wheat-gluten/Resources & Show notes:Pumpkin Katus-don. "Jackfruit and blue Ginger" recipe book by Sasha Gill. https://app.ckbk.com/recipe/jack34322c05s001r006/pumpkin-katsu-don (Unfortunately the full recipe is hidden behind a pay wall)Saved by Seitan. Lauren Toyota. https://www.hotforfoodblog.com/recipes/2019/08/14/vegan-cubano-sandwich/Quarter Pounder burger. Gaz Oakley. https://www.avantgardevegan.com/books/vegan-100/ (I couldn't find a link to the recipe itself, so I provided a link to his book)Black Bean sauce [As mentioned, we substitute three tablespoons for half the tin!]- https://www.daringgourmet.com/how-to-make-homemade-black-bean-sauce-or-black-bean-paste/

The life of an entrepreneur seems magical and freeing but totally infeasible and overwhelming

Today we celebrate a German landscape gardener who introduced English gardens to Germany. We'll also learn about an American painter and printmaker best known for her incredible painting Love Locked Out (1890)... but she was also a gardener and painted beautiful landscapes. We'll also look back at a cautionary story about a botanist who protected his peach crop at a tremendous cost and using terrible judgment. We Grow That Garden Library™ with a book that will help you learn how to cook with all those garden veggies. If you're running out of ideas - this book is perfect for you. And then we'll wrap things up with a bit of glimpse into a magnificent garden property in Baden, Germany, back on this day in 1835. It's quite the story.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated News Butternut squash and caramelized onion galette | House & Garden | Deb Perelman (Smitten Kitten)   PLUS! Brand New Book Release tomorrow: Apples Never Fall by Liane Moriarty   Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there's no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you'd search for a friend... and request to join. I'd love to meet you in the group.   Important Events September 13, 1750  Birth of Friedrich Ludwig von Sckell, German landscape gardener. He is regarded as the man who introduced English gardens to Germany, and his planting style is still prevalent in German landscapes today. One of Friedrich's most significant commissions was at Nymphenburg Palace, where he transformed formal baroque gardens into English landscape gardens for King Max I. The transformation was a compelling blend of old and new, with some established gardens along the central axis left untouched. In 1816, he built the historic Geranium House (glasshouse) at Nymphenburg. Today the building houses a permanent exhibit featuring Friedrich's work at the palace park. Friedrich recognized the importance of natural borders along woodlands, open space between trees and shrubs, and removing trees for the sake of the landscape. He valued certain trees - like oaks and lindens - over more common species like maple and ash.   September 13, 1844  Birth of Anna Massey Lea Merritt, American painter, and printmaker. Born in Philadelphia, she spent most of her life in England. She is best known for Love Locked Out (1890), which she painted to honor her husband, who died three months after their wedding. In addition to her portraiture and religious work, she painted landscapes. She wrote, The nastiest of all weeds is that sycophant - Dock - also called Herb Patience. When you grasp the strong-seeming stalk, it has no fiber, it melts away in a soft squash, leaving its root in the ground; even Nettles are pleasanter to touch.   September 13, 1916  On this day, the Hartford Courant (Connecticut) reported: Dr. Henry Hurd Rusby, a noted botanist and dean of the medical faculty of Columbia University, shot and wounded Alfred Fasano, aged 13, here today when Fasano and three other boys... were pilfering peaches from his orchard. A double-barreled shotgun was the weapon used. He told the police that he had been annoyed by boys stealing his fruit and… that he intended only to frighten the boys.   Unearthed Words He was the first to admit that he had been singularly ill-qualified for all his previous jobs. Just a few months earlier, he had accepted the editorship of Gardening Magazine.  “Nobody could know less about gardening than me,” he said.  But it didn't stop him dispensing advice for his readers.  “I would solemnly give them my views on whether it was better to plant globe artichokes in September or March.” Now, at last, he had fallen into a job for which he was extremely well qualified, one in which the only seeds to be planted were those of wholescale destruction. ― Giles Milton, Churchill's Ministry of Ungentlemanly Warfare: The Mavericks Who Plotted Hitler's Defeat   Grow That Garden Library Vegan 100 by Gaz Oakley This book came out in 2018, and the subtitle is Over 100 Incredible Recipes from Avant-Garde Vegan. In this book, Gaz celebrates the versatility and adventure you can find when you dedicate time to creating new dishes with vegetables. Gaz is a famous chef - thanks to Social Media and his fantastic channels on Instagramram and YouTube - where he shares many of his recipes with his avid fanbase. Personally, Gaz decided to change his diet and go vegan - and ever since, he's found new ways to make exciting and tasty meals to make again and again. Gaz is known for creating innovative and straightforward food that helps people - even gardeners - see new possibilities for plant-based dishes. This book is 224 pages of vibrant vegetables in many full-page photographs that steal the show and define modern vegan cooking. You can get a copy of Vegan 100 by Gaz Oakley and support the show using the Amazon Link in today's Show Notes for around $8.   Today's Botanic Spark Reviving the little botanic spark in your heart   September 13,  1835  On this day, British artist and writer James Forbes stopped at the castle in Baden during his horticultural tour through Germany, Belgium, and France. In his journal, he wrote of Baden: ...the tremendous precipices of rock, and plantations, render this spot the most picturesque… on my tour through Germany. [There is an] excellent promenade, called the English garden, with neatly kept walks and pieces of lawn, [and] a magnificent building called the "Conversation House," with numerous orange trees arranged in front of it. In the interior, I was much surprised to see in a very spacious room, splendidly furnished, [and] a large concourse of ladies and gentlemen, during Sunday, very busy at the gambling tables; in fact, the ladies appeared to be fully as expert gamblers as the gentlemen.   Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

Welcome to the Central Club Podcast, Episode 8. Our aim is to be a voice through adversity. Highlighting major topics and sharing stories from influential people and how they have managed to achieve their own level of success. In this episode, we speak to Gaz Oakley, the welsh vegan cook and owner of Avantgardevegan. His goal is to make vegan cooking easy and accessible to all people. He also recreates your favourite food and 'veganises' them to allow people to make the transition a lot easier. If you'd like to see more content or get in-touch, head over to any social media platform and search for 'The Central Club Podcast'. Enquiries: thecentralclubpodcast@gmail.com Instagram: https://instagram.com/thecentralclubpodcast?utm_medium=copy_link

Mario Fabbri is the host of the cooking show Trying Vegan with Mario, where he invites world renowned health-food chefs to teach their best vegan recipes, guests include Gianni Taylor, Dr Joel Furhman, platinum recording artist Krewella and world renowned vegan chef Gaz Oakley. Mario is also a board member for VegFest LA and his meals and recipe videos have over 100,000 views on YouTube. His cooking show running on it's third season now and the recipes are just getting better.The key topics in today's episode:- Dehydrating foods- The ultimate hummus recipe- How Trying Vegan With Mario started - From sausage factory to vegan- Connecting with food on a deeper level-  Vegan Mac'N'Cheese recipe- The best spices- The future of food- Cellular agriculture and fake meat- Eating for health - Is eating health expensive- TikTok trolling- Following your passionVideo Version: https://youtu.be/yDZAJ80JH9A Connect with Mario:Website | https://www.tryingveganwithmario.com/Instagram | https://www.instagram.com/mariofabbrichef/YouTube | https://www.youtube.com/channel/UC4kmJG9vKrwgxQuFkozllOgFacebook | https://www.facebook.com/tryingveganwithmario/TikTok | https://www.tiktok.com/@veganrecipes?lang=enResources:When we were talking about tomatoes and avocados in guacamole: Tomatoes are rich in lycopene, which reduces cancer risk and cardiovascular disease. Healthy fats from avocados make the lycopene more bioavailable. Connect with me:Instagram | @plant.paradigmInstagram | @tomsimakYouTube | The Plant ParadigmTwitter | @plantparadigmSubscribe to the podcast:Apple | Spotify | Stitcher |Stay happy,Eat plants,Peace

This episode we spoke with Josh Milburn about high-tech alternatives to meat, whether strict vegetarianism is immoral, if we morally should eat road kill or shellfish, and a lot of other topics besides, so check out the show notes! Show Notes:Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found the show!Josh Milburn is a moral and political philosopher at the University of Sheffield.Josh also interviewed me over at his podcast, Knowing Animals. Check it out! I mostly talk about Precision Livestock Farming and other high-tech methods of agriculture, but we also touch on the responsibility of academics to non-human animal harm, and my origin story of how I first started thinking about food.I'm not endorsing them and I certainly don't have any kind of deal worked out with them, but Josh mentioned that if you're in the US you can get cellular agriculture/3-D printed milk right now at Perfect Day. Would you check it out? I'm not sure.When the episode was recorded you couldn't buy cellular agriculture meat, but just a few weeks later, you now can (at least in Singapore) The recipe Josh shared was "Sweet Cranberry Glazed BBQ 'Ribs'" by Gaz Oakley. This episode was recorded a little before Christmas and now it's a bit after Christmas, but I think it would be good any time you're in the mood for ribs, or for "ribs".The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a good way to try out some of the cellular agriculture discussed in this episode. It was performed and shared by The Dan River Ramblers under a Creative Commons license.

This one gets fieryy. We talk WAP, rant about more problematic body posi posts and answer all of your burning vegan questions. Is it ethical to own pets? How do you stay committed to an ethical vegan lifestyle? It’s almost fall so get yourself a soy latte and have a listen. Vegans mentioned: Riley (@vegan_hunts) Brandie Claypool (@brandieclaypool) Derek Simnett (@simnettnutrition) Liv B (@itslivb) Isa Does It cookbook Tabitha Brown (@iamtabithabrown) Jenné Claiborne (@sweetpotatosoul) Lauren Toyota (@hotforfood) Erin Ireland (@erinireland) Gaz Oakley (@avantgardevegan) Rachel Ama (@rachelama_) Sadia Badiei (@pickuplimes) For Love & Lemons cookbook Insta: @thetoomuchpodcast Jess: @jessica_bate Mandy: @veggiemandy

Whether it’s swapping out a few meals a week, or going all-out plant-based, there’s no denying that veganism is on the rise.In this episode of In It Together, brought to you by Co-op and hosted by Yasmin Evans, we speak to Rachel Ama, recipe creator and author of Vegan Eats, about the hilarious non-vegan meals her family have made her; Gaz Oakley, chef, author and YouTuber, about how he went from full-time carnivore to committed vegan; and Katharine Shipley, Head of Innovation at Co-op, about the benefits of a flexitarian diet. Plus, they share their favourite vegan recipes, which will leave you searching for the saucepans.Thinking of making the switch to a vegan lifestyle? Head to the Co-op website to check out a wide range of vegan recipes, from cocktails and nibbles to dinners and dessert, at www.coop.co.uk/recipes/vegan #AD See acast.com/privacy for privacy and opt-out information.

We chat with one of the loveliest people in food: Gaz Oakley.Oh, and please forgive my squawk of a voice: this was done during peak home schooling.To find out more about Gaz, please click here.And to buy Gaz's frankly stunning books, please click here. See acast.com/privacy for privacy and opt-out information.

NWP welcomes Chef Gaz Oakley!  Chef Gaz is out with his brand new cookbook "Plants Only Kitchen".  Chef Gaz is passionate about vegan cooking. Inspired to follow a healthier lifestyle, he decided to change his diet and go vegan. He became a chef in Cardiff, UK, at the age of 15!  Using the techniques he had learned as a professional chef, he started devising beautiful and innovative vegan dishes. Plants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only.  Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants-Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food. https://www.avantgardevegan.com/

Neurosurgeon Dr. Tom Kenefick purchased Kenefick Ranch, a 250 acre working farm in Calistoga (Napa Valley) in 1980. Today, 40 years later, Kenefick Ranch produces wines from Bordeaux and Rhone varieties. Tom, son Chris and daughter Caitlin discuss Kenefick Ranch's history and wines. Chef Gaz Oakley joins from his home in Wales to share his passion for plant-based cooking from his latest book, "Plants Only Kitchen," and offer tips for making flavor vegan dishes at home.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part ofTalk 4 Radio (www.talk4radio.com) on theTalk 4 Media Network (www.talk4media.com). Thispodcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

How do we stay healthy during a pandemic? In this episode we speak with author and chef Gaz Oakley about cooking great food with limited resources, staying physically fit in small spaces, and keeping your mental health in a good place while social distancing from friends and loved ones. This episode was recorded with host Tom Rowley and Gaz Oakley in their respective kitchens during the COVID-19 pandemic.Gaz’s new book Plants Only Kitchen is out 30th of April 2020 with Quadrille Publishing.Host Tom RowleyAudio engineered and edited by Andy GreeningVideo by Andy GreeningDirected by Andy Greening and Tom Rowley Special thanks to Gaz OakleyPodcast artwork by Andy Greening Healthy For Men theme song by Premium Beats and intro music by Dream by City Beats Vol.2Other music by ArtlistHealthy For Men Podumentary is by Healthy For Men magazine which is published by River Sounds which is part of River Group Content Limited 2020

Gaz Oakley, aka, the Avant Garde Vegan, talks with Hana about how he turned into an advocate for plant-based living, his rise on YouTube, and his upcoming book, Plants-Only Kitchen Learn more about your ad choices. Visit megaphone.fm/adchoices

Some high-profile bashes are cutting back on meat as plant-based eats gain popularity.  Celebrity chef Wolfgang Puck, who throws the Oscars after-party and Youtube star Gaz Oakley speak to Fox News's Lilian Huang Woo. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fellow vegan cookbook author and Instagram star Gaz Oakley stops by the show this week for chat about maintaining a personal versus public balance on social media, the UK vegan scene versus the US vegan scene and his constant stream of recipe ideas. Check out Gaz's new book, PLANTS-ONLY KITCHEN: OVER 70 DELICIOUS, SUPER-SIMPLE, POWERFUL AND PROTEIN-PACKED RECIPES FOR BUSY PEOPLE coming out this March. Also, Matt and Michelle tell you about the gross foods they like and get you hip to ancient energy drinks, weed legislation repeals and why you should beware of the keto diet.

Avant Garde Vegan aka Gaz Oakley shares his journey of how he went from being an exhausted chef who both cooked and ate meat to revolutionising his life, becoming vegan and starting a Vegan cooking show on YouTube that now has an audience of in excess for 800k subscribers. He talks about the risks he has taken on his journey so far. He tells us of the importance of taking risks and following your true passion. Sometimes you just have to go for it......Listen via Apple Podcasts - https://podcasts.apple.com/gb/podcast/help-your-self/id1479735347Listen via Spotify - https://open.spotify.com/show/2l63NsLJIsfY1ldESkXwjEFollow Avant Grade Vegan https://www.instagram.com/avantgardevegan/?hl=enFollow Claira Subscribe https://www.youtube.com/user/clairahermetInstagram https://www.instagram.com/missclairahermetFacebook: https://www.facebook.com/Clairahermet1https://www.facebook.com/Heart2HeartChannelTwitter: https://twitter.com/ClairaHermet

Are we in a relationship? Is Dev secretly a really good cook? Did we drool over Gaz Oakley when we met him? We asked our viewers what assumptions they've had about us and responded to them all. Find out which ones were true and which ones were completely shocking to us! --- Send in a voice message: https://anchor.fm/camera-eats-first/message

Motorious and Traxx chat with globally-known vegan chef Gaz Oakley. Gaz shares stories about his journey, his activism and how to be successful in following your passions. @squeezeradiouk @lopezdupre @motoriousdj @gazoakley

Welcome back to Talking Tastebuds for a Veganuary Special, recorded LIVE at Foyles in London. It's always a pleasure to record in front of an audience, especially when my interviewees are as inspiring, eloquent and compassionate as these two.Listen back to the full episode with Gaz: http://bit.ly/TTxGazOakleyFind Gaz and his books: https://www.avantgardevegan.com/Follow Gaz: https://www.instagram.com/avantgardevegan/Find Kim-Julie and her book: https://kimjuliehansen.com/Follow Kim: https://www.instagram.com/kimjuliehansen/Find me: https://www.instagram.com/venetiafalconer/ See acast.com/privacy for privacy and opt-out information.

Episode 32 of the Plant Proof podcast I sat down with world-renowned vegan Chef Gaz Oakley to discuss his story and rise to stardom over the past 3 years. Since early 2016 Gaz has taken social media by storm with his avant-garde cooking displays on You tube and Instagram, amassing a combined following of over 700,000 people. Gaz and I crossed over while both traveling through Bali and took some time to get to know one another and record what we envisage will be the first of several podcasts together. This guy has phenomenal talent, a huge future ahead and is as humble and genuine as they come. Folks you're going to absolutely love this episode as Gaz takes us through his journey so far and I'm sure by the end of it, if you haven't already, you will track him down on social media to his delicious cooking with your own eyes. In this episode we discuss: Gaz's early childhood years How he developed a passion for cooking What his interests are outside of cooking Where he crafted his skills Why he walked away from the cooking industry at one stage and took up a job in labour and sales His transition to a plant based diet and what inspired that How he comes up with the inspiration for his recipes His growth journey on social media and how he handles the relatively new attention he is getting Insight into the production requirements for his You Tube videos His two cook books A secret collaboration with a huge restaurant...yes he drops the secret on air! What his plans are for the future and much more You can connect with Gaz on Instagram @avantgardevegan & You Tube (Avant Garde Vegan). As always if you do enjoy the show and share the episode on social media tag @plant_proof - I love seeing your feedback! And of course if you think any of your friends or family members would enjoy the listen please share the link. Enjoy plant friends! Simon

Episode 32 of the Plant Proof podcast I sat down with world-renowned vegan Chef Gaz Oakley to discuss his story and rise to stardom over the past 3 years. Since early 2016 Gaz has taken social media by storm with his avant-garde cooking displays on You tube and Instagram, amassing a combined following of over 700,000 people. Gaz and I crossed over while both traveling through Bali and took some time to get to know one another and record what we envisage will be the first of several podcasts together. This guy has phenomenal talent, a huge future ahead and is as humble and genuine as they come. Folks you're going to absolutely love this episode as Gaz takes us through his journey so far and I'm sure by the end of it, if you haven't already, you will track him down on social media to his delicious cooking with your own eyes. In this episode we discuss: Gaz's early childhood years How he developed a passion for cookingWhat his interests are outside of cookingWhere he crafted his skillsWhy he walked away from the cooking industry at one stage and took up a job in labour and salesHis transition to a plant based diet and what inspired thatHow he comes up with the inspiration for his recipesHis growth journey on social media and how he handles the relatively new attention he is gettingInsight into the production requirements for his You Tube videosHis two cook booksA secret collaboration with a huge restaurant...yes he drops the secret on air!What his plans are for the futureand much more You can connect with Gaz on Instagram @avantgardevegan & You Tube (Avant Garde Vegan). As always if you do enjoy the show and share the episode on social media tag @plant_proof - I love seeing your feedback! And of course if you think any of your friends or family members would enjoy the listen please share the link.Enjoy plant friends! Simon

Cardiff born culinary wizard Gaz Oakley learnt his craft in professional kitchens, before deciding to spread his plant powered message through his own recipes via his social media platforms as Avant Garde Vegan. He has amassed over half a million YouTube subscribers in under 2 years and is the proud author of two books: The Vegan 100 and the recently published Vegan Christmas.Find Gaz: https://www.avantgardevegan.com/Follow Gaz on Instagram: https://www.instagram.com/avantgardevegan/Best Speech You Will Ever Hear - Gary Yourofsky:https://www.youtube.com/watch?v=es6U00LMmC4&t=534sFind me on Instagram: https://www.instagram.com/stories/venetiafalconer/ See acast.com/privacy for privacy and opt-out information.

Healthy editor Anna Berrill talks to vegan chef and YouTube star Gaz Oakley, AKA Avant Garde Vegan, about the defining moment that made him turn to a plant-based diet overnight and whether becoming vegan is actually good for our bodies. Gaz also shares some tips from his brand new book, Vegan Christmas: Over 70 amazing vegan recipes for the festive season and holidays.Host: Anna BerrillAudio engineers: Andy GreeningProducer: Andy GreeningTheme song: Binary Stars by Stanley Gurvich (Artlist)Special thanks to Gaz Oakley and Mortimer House

HFM speak to chef Gaz Oakley, vegan bodybuilder Korin Sutton, dietician Sophie Medlin, nutrition consultant Drew Price and ‘Fat Gay Vegan’ Sean O'Callaghan, about whether a plant-based diet is good for you. We explore the science behind vegan nutrition and look at case studies of those who’ve benefitted from plant-based food, and those whose health has suffered from giving up animal products. We also look at some of the reasons and ethics behind the vegan lifestyle, the growing vegan market and learn about zero-carb carnivory. Special thanks to all the guest involved: Drew Price, Gaz Oakley, Sophie Medlin, Sam Calvert, Gustaf Soderfeldt, Joss Acock, Matthew Betts, Huw Davies, Sean Callaghan, and Korin Sutton. Written and directed by Tom Rowley and Andy GreeningAudio engineered and edited by Andy GreeningPodcast artwork by Matt FordMusic by Artlist Gary Yourosfsky clip by The Vegan Zombie This episode is in partnership with Bounce Foods Healthy For Men Podumentary is by Healthy For Men magazine which is published by River Group Content Limited 2018

Gaz Oakley is a 25 year old vegan chef from Cardiff in Wales. We discussed being vegan, releasing his cook book Vegan 100 and his brand new Christmas Vegan book.

On today's episode of THE FOOD SEEN, Gaz Oakley grew up on the south coast of Wales in the UK. He aptly chose catering as a subject for his GSCE when he was 14 years old, and from there on out, food became his core. For years, Gaz cooked in hotels, restaurants, but it wasn't until a few years ago, that he decided to become vegan, and truly found his food voice. Avant Garde Vegan, started as an Instagram feed, @avantgardevegan, now with over 200K followers, and then became a YouTube channel, now with over 400K subscribers. He's now released his first cookbook, Vegan 100, and challenges the modern precepts of veganism, with fun, flavorful recipes, that you don't have to just be a vegan to enjoy. The Food Seen is powered by Simplecast

Reece Parkinson presents a special edition of the Radio 1 & 1Xtra Stories podcast. This week we teamed up with BBC Newsbeat to investigate the pros and cons of Veganism. Joined by special guests Nesta McGregor, Gaz Oakley and Sophie Medlin.

In this week’s olive magazine podcast editor Laura speaks to the UK’s hottest new vegan chef, Gaz Oakley about vegan junk food and why we should all be cooking with seitan; web editor Alex visits Peruvian restaurant Ceviche to discover the story behind the pisco sour and editorial assistant Ellie is introduced to the calcot – a giant spring onion that has its own festival. See acast.com/privacy for privacy and opt-out information.

The second part of our talk about meat-eaters and veganism.

Gaz Oakley is @avantgardevegan, the super youtuber and instagram influencer who trained as a chef and turned vegan overnight, losing his rugby and gym bodyweight to become the millenial hero for creative cooking, vegan health and animal welfare. His book Vegan 100 is out this month. Hosted on Acast. See acast.com/privacy for more information.

A talk about meat-eaters and veganism.