Podcast appearances and mentions of Gene Stone

KEN PEPLOWSKI “LIVE AT MEZZROW JAZZ CLUB” New York, February 5, 2023Vignette, Cabin in the sky, Bright MissisippiKen Peplowski (cl,ts) Ted Rosenthal (p) Martin Wind (b) Willie Jones, III (d) BRANDON SANDERS “THE TABLES WILL TURN” Brooklyn, NY, March 30, 2024Miss Ernestine, Sister Cheryl (1), Moose the moocheChris Lewis (ts,sop-1) Warren Wolf (vib) Keith Brown (p) David Wong (b) Brandon Sanders (d) PRINCE LASHA QUINTET FEATURING SONNY SIMMONS “THE CRY!” Los Angeles, November 21, 1962Congo call (1), Green and gold (1), Ghost of the past (1), Lost generationPrince Lasha (fl) Sonny Simmons (as) Gary Peacock (b) Mark Proctor (b-1) added, Gene Stone (d) Continue reading Puro Jazz 11 de diciembre, 2024 at PuroJazz.

KEN PEPLOWSKI “LIVE AT MEZZROW JAZZ CLUB” New York, February 5, 2023Vignette, Cabin in the sky, Bright MissisippiKen Peplowski (cl,ts) Ted Rosenthal (p) Martin Wind (b) Willie Jones, III (d) BRANDON SANDERS “THE TABLES WILL TURN” Brooklyn, NY, March 30, 2024Miss Ernestine, Sister Cheryl (1), Moose the moocheChris Lewis (ts,sop-1) Warren Wolf (vib) Keith Brown (p) David Wong (b) Brandon Sanders (d) PRINCE LASHA QUINTET FEATURING SONNY SIMMONS “THE CRY!” Los Angeles, November 21, 1962Congo call (1), Green and gold (1), Ghost of the past (1), Lost generationPrince Lasha (fl) Sonny Simmons (as) Gary Peacock (b) Mark Proctor (b-1) added, Gene Stone (d) Continue reading Puro Jazz 11 de diciembre, 2024 at PuroJazz.

BAPTISTE TROTIGNON “SHARE” Brooklyn, NY, June, 2008First song, Flow (2,3) Blue (mp out,1)Tom Harrell (flhrn-1) Mark Turner (ts-2) Baptiste Trotignon (p) Matt Penman (b) Eric Harland (d) Otis Brown, III (d-3) CLARE FISCHER “FIRST TIME OUT” Los Angeles, April 12 & 14, 1962Nigerian walk, Toddler, Stranger, AfterfactClare Fischer (p) Gary Peacock (b) Gene Stone (d) ) HARISH RAGHAVAN “IN TENSE” New York, December 10 & 11, 2021AMA, In tense, Eight-thirteenMorgan Guerin (ts,b-cl,EWI) Joel Ross (vib,mar) Charles Altura (g) Harish Raghavan (b,comp) Eric Harland (d) Continue reading Puro Jazz 05 de septiembre, 2024 at PuroJazz.

BAPTISTE TROTIGNON “SHARE” Brooklyn, NY, June, 2008First song, Flow (2,3) Blue (mp out,1)Tom Harrell (flhrn-1) Mark Turner (ts-2) Baptiste Trotignon (p) Matt Penman (b) Eric Harland (d) Otis Brown, III (d-3) CLARE FISCHER “FIRST TIME OUT” Los Angeles, April 12 & 14, 1962Nigerian walk, Toddler, Stranger, AfterfactClare Fischer (p) Gary Peacock (b) Gene Stone (d) ) HARISH RAGHAVAN “IN TENSE” New York, December 10 & 11, 2021AMA, In tense, Eight-thirteenMorgan Guerin (ts,b-cl,EWI) Joel Ross (vib,mar) Charles Altura (g) Harish Raghavan (b,comp) Eric Harland (d) Continue reading Puro Jazz 05 de septiembre, 2024 at PuroJazz.

Lux Ádám, a hazai színjátszás kiemelkedő művésze, a Karinthy Színház tagja érkezett S. Miller Andráshoz a Sláger KULT-ba. Ádámot a közönség és a színházi közösség egyaránt elismeri kifinomult alakításaiért, amelyekkel színpadon és képernyőn évtizedek óta lenyűgözi a nézőket. Beszélgetésük apropóját újabb főszerepe, a "Miért nem marad reggelire?" című romantikus komédia adta. Gene Stone és Ray Cooney műve színpompásan mutatja be az empátia, tolerancia, hűség, felelősség és egymás elfogadásának fontosságát. Két eltérő világ találkozása egy középkorú férfi és egy fiatal lány különleges kapcsolatán keresztül tárul fel, tele humorral, öniróniával, bölcsességgel és szeretettel. Ádám szerint az életben is sokszor van olyan, hogy egy kizártnak tartott közeledési folyamat elindul. S, hogy mivé fejlődhet egy ilyen közeledés? Kiderül a műsorból!A Sláger FM-en minden este 22 órakor a kultúráé a főszerep S. Miller András az egyik oldalon, a másikon pedig a térség kiemelkedő színházi kulturális, zenei szcena résztvevői Egy óra Budapest és Pest megye aktuális kult történeteivel. Sláger KULT – A természetes emberi hangok műsora

Episode Highlights With Dr. YounHow he played guitar and sang in a Jimmy Buffet cover bandWhat he means by autojuvenation and how to use this to his advantageThe four major causes of skin aging and what we can do about it: collagen degradation, oxidation, inflammation, advanced glycation end products (AGEs), buildup of cellular wasteWe lose about 1% of the collagen in our skin each year after a certain ageHow sugar relates to aging What autophagy is and how it can help battle agingSolutions: what to eat, when to eat, supplements to take, and skincare to useSome guidelines for autophagy to improve skin healthHis commonly recommended supplements: collagen, multi, omega-3 fatty acids, probioticsBest tips for skincare that actually works Why our skin needs vitamin C and vitamin EHis take on red light therapyMore advanced skin treatments you can do and which ones he thinks are worth itResources We MentionYounger for Life: Feel Great and Look Your Best with the New Science of Autojuvenation by Anthony Youn, MDDr. Youn - WebsiteJust ThriveNative Path collagenJoovv red lightRed TherapyHow Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger M.D. FACLM and Gene Stone

We go to the archive and reprise a conversation between PETA Podcast host Emil Guillermo and Ingrid Newkirk, PETA president, on the release of her book "Animalkind," written with Gene Stone. Newkirk talks about what "animalkind" means and how we need to understand that humans are animals too, and not necessarily superior to other species.  Buy "Animalkind" wherever books are sold. Go to PETA.org. for more, and listen to other podcasts with Ingrid. See Emil's one man show, "Emil Amok, Lost NPR Host: A Phool's Filipino American History," in person or livestreamed. Get tickets here: https://www.frigid.nyc/event/6897:499/ Get the podcast on YouTube@emilamok1 The PETA Podcast PETA, the world's largest animal rights organization, is 6.5 million strong and growing. This is the place to find out why. Hear from insiders, thought leaders, activists, investigators, politicians, and others why animals need more than kindness—they have the right not to be abused or exploited in any way. Hosted by Emil Guillermo. Powered by PETA activism. Contact us at PETA.org Listen to the very first PETA podcast with Ingrid Newkirk Music provided by CarbonWorks. Go to Apple podcasts and subscribe. Contact and follow host Emil Guillermo on Twitter @emilamok Or at www.amok.com Please subscribe, rate and review wherever you get your podcasts. Help us grow the podcast by taking this short survey. Thanks for listening to THE PETA PODCAST! (Originally published Jan. 15, 2020 Copyright ©2020-2023

In this episode, I talk to Matt and Jessica Rice. They are the people behind the Plant-Based Caucus, a group within the Libertarian party that advocates for veganism and healthy living. Matt and Jessica explain why they decided to become vegans and the research that supports a whole-foods, plant-based diet. We talk about the benefits of eating clean and exercising regularly, and why yoga is an excellent way to stay in shape. Check it out! Media Referenced:Follow Matt: @PlantBASEDlp https://nutritionstudies.org/the-china-study/… https://a.co/d/1bJ27mm - ‘The China Study,' “the most comprehensive study of nutrition ever conducted” https://revelationscafefilm.com - Revelations Cafe documentary. Faith-based vegetarian/vegan cafe outside Tampa, FL https://amazon.com/Dialogues-Ethical-Vegetarianism-Michael-Huemer/dp/1138328294… - Book by Libertarian Vegan Michael Huemer, psychology professor at the University of Colorado-Boulder  https://plantpurenation.com/pages/plantpure-nation-movie… - Link for Plant Pure Nation documentary https://gamechangersmovie.com - Movie about the successes of vegan/plant-based athletes  https://plantpurecommunities.org/watch-film/ - documentary about successes of plant-based diets for people who have type 2 diabetes https://podcasts.apple.com/us/podcast/the-exam-room-by-the-physicians-committee/id1312957138… - Exam Room podcast by the Physician's Committee for Responsible Medicine. “Raise your health IQ with a fun and inspiring plant-based podcast from nutrition experts at the Physician's Committee”  https://nutritionfacts.org/book/how-not-to-die/… https://a.co/d/9zY6kzK - Information about, and link to buy, the book ‘How Not to Die' by Michael Greger and Gene Stone.  https://netflix.com/us/title/80174177s=i&trkid=13747225&vlang=en&clip=81030320… -What the Health documentary on Netflix http://dresselstyn.com/site/books/prevent-reverse/about-the-book/… https://a.co/d/cKFJ4gu - ‘Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure' by Caldwell Esselstyn  The Protestant Libertarian Podcast is a project of the Libertarian Christian Institute and a part of the Christians For Liberty Network. The Libertarian Christian Institute can be found at www.libertarianchristians.com. Questions, comments, suggestions? Please reach out to me at theprotestantlibertarian@gmail.com.  You can also follow the podcast on Twitter: @prolibertypod. For more about the show, you can go to theprotestantlibertarianpodcast.com. If you like the show and want to support it, you can! Check out the Protestant Libertarian Podcast page at https://www.buymeacoffee.com/theplpodcast. Also, please consider giving me a star rating and leaving me a review, it really helps expand the shows profile! Thanks! 

Trying is Healing! In dieser Episode geht es um Leas langjährige Erfahrung mit ihren früheren Allergien, einer Histaminintoleranz, Nahrungsunverträglichkeiten, einer Schilddrüsenunterfunktion und vielen weiteren körperlichen Herausforderungen. Für sie lange Zeit ein Kampf: Symptome vs. Lea.

The universe is an infinite scientific wonder created by Allah, Who has superior might and infinite wisdom. Studies of the atom, the basis of all animate and inanimate things, reveal perfect order, unerring balance, and conscious design. Through research and questioning, we can uncover the reasons behind this miraculous design, leading us to the truth of Allah's infinite power and wisdom. The Universe is an infinite scientific mystery that has been contemplated for centuries. Ancient Greeks believed in an infinite universe without a beginning, which was revived during the Renaissance and embraced by materialistic philosophies. The Miracle in the Atom Audiobook: https://on.soundcloud.com/HfYXb In the 20th century, the Big Bang theory proved this wrong, and showed that the universe was created from nothing. This finding of Creation was seen by Sir Fred Hoyle and others as a challenge to their "steady-state" theory, which proposed an infinite universe without beginning or end. The Big Bang has since been accepted as the standard model for the universe, and is widely accepted by the scientific community. Edwin Hubble's discovery of red shifted light from stars in the California Mount Wilson Observatory showed that stars and galaxies were moving away from each other, proving that the universe is expanding. This further pointed to the Big Bang Theory, where the universe was created from nothing in a single point-mass with zero volume due to immense gravitational force. This was confirmed by Arno Penzias and Robert Wilson's discovery of cosmic background radiation. The atoms that make up the entire universe formed after the Big Bang, and the formation and combination of these atoms have enabled an incredibly complex universe to come into being. The Big Bang created particles, such as electrons, protons, and neutrons, which formed the atom, the building block of the universe. In order for the material universe to form, more electrons than positrons had to be present. This perfect balance of particles allowed the universe to form, and the atoms that make up the universe are a result of this balance along with Allah's will. Notes: 1. David Filkin, Stephen Hawking's Universe:The Cosmos Explained, Basic Books, October 1998, pp. 85-86 2. Stephen Hawking's A Brief History of Time A Reader's Companion (Edited by Stephen Hawking; prepared by Gene Stone), New York, Bantam Books, 1982, p. 62-63 3. Henry Margenau, Roy Abraham Vargesse, Cosmos, Bios, Theos, La Salla IL: Open Court Publishing, 1992, p. 241 4. H. P. Lipson, "A Physicist Looks at Evolution", Physics Bulletin, vol. 138, 1980, p. 138 5. Taşkın Tuna, Uzayın Sırları (The Secrets of Space), Boğaziçi Yayınları, p.185 6. Colin A. Ronan, The Universe Explained, The Earth-Dwellers's Guide to the Mysteries of Space, Henry Holt and Company, pp. 178-179 7. Taşkın Tuna, Uzayın Sırları (The Secrets of Space), Boğaziçi Yayınları, p.186 8. Steven Weinberg, The First Three Minutes, A Modern View of the Origin of the Universe, Basic Books, June 1993, p. 87 9. Stephen W. Hawking, A Brief History of Time, Bantam Books, April 1988, p. 121 10. Hugh Ross, The Creator and the Cosmos, How Greatest Scientific Discoveries of the Century Reveal God, Colorado: NavPress, Revised Edition, 1995, p. 76 11. Michael Denton, Nature's Destiny: How The Laws of Biology Reveal Purpose in the Universe, The New York: The Free Press, 1998, pp. 12-13 12. Paul Davies, The Accidental Universe, Cambridge: Cambridge University Press, 1982, Foreword

Today we're joined by Dawn Harris Sherling, MD, discussing the upcoming release of her latest book, “Eat Everything: How to Ditch Additives and Emulsifiers, Heal Your Body, and Reclaim the Joy of Food” releasing on May, 2 via BenBella Books and Penguin Random House Distribution. In “Eat Everything,” readers will discover the secret Dr. Sherling stumbled upon while on vacation in Italy as the key to conquering her own IBS symptoms in this straightforward guide to eating just about everything (yes, even bread, pasta, and ice cream!) without pain, worry, or guilt. Offering a better alternative to complicated, minimally effective, and highly restrictive diets, Dr. Sherling lays out compelling new evidence implicating food additives as the real culprits behind diet-related diseases and shares simple, actionable advice to heal. Learn more about Dr. Sherling at dawnsherlingmd.com.Next, best-selling author Gene Stone shares his advice for writing and publishing a book. A Phi Beta Kappa graduate of Stanford University, Gene received his masters in English Literature from Harvard University before joining the Peace Corps, where he spent two years in the Republic of Niger in West Africa. Upon his return from Africa, he became an editor at such book publishing companies as Harcourt Brace and Simon and Schuster, then at Esquire magazine, and then the Los Angeles Times. He then became a full-time author, having written, ghost-, or co-written over fifty books including the New York Times bestsellers "Forks Over Knives,”, “The Engine 2 Diet,” “How Not to Die” and one of my all-time favorite books, “The Awareness” co-written with Jon Doyle.   For the last decade, Gene has concentrated his writing on the relationship between plant-based diets and animal protection, health, and the environment.   Learn more about Gene at genestone.com Thank you to our sponsors!Enviromedica – The BEST probiotics on the planetChildren's Health Defense - Listen every Monday for a review of the top CHD stories from the Defender newsletter!KetoCon - April 21st-23rd at the Palmer Events Center in Austin, Use the code OLR for $50 off your 3-Day Pass through April 20th! Sunwarrior - Use the code OLR for 20% off your purchase!Well Being JournalThorne - Get 20% off your order and free shipping!

This special episode of EMS One-Stop is part of 2023 First Responder Wellness Week. Do you want to improve your physical fitness, increase your resiliency, eat better and sleep longer? Get started with videos, articles and other resources at www.firstresponderwellnessweek.com. You can also learn more about what Lexipol is doing to support health, wellness and safety among first responders. In this special First Responder Wellness Week episode of  EMS One-Stop, Host Rob Lawrence welcomes Mike Taigman and Kevin Pannell to discuss the many facets of wellness, why wellness is essential for first responders, and easy tips for getting started to improve fitness, nutrition, stress management and more. Memorable quotes “The work we do involves your cognitive abilities to think well and sort out challenging situations for patients and calls and circumstances. You've got to lift people and move them and those kinds of things, so there's a whole physical component, and the stress management is absolutely part of the wellness, and if you don't kind of have a handle on that, there's a lot of stresses this world presents to you – and poorly managed stress, we know, tears down your physical, psychological and emotional wellness.” —Mike Taigman “If you're in EMS or fire and you can't carry the med box in one hand and the defibrillator in another up two flights of steps and you're gassed and you can't work when you get there, then you're useless. And, for police, if you can't wrestle with somebody because you're exhausted in 30 seconds, it's a problem.” —Kevin Pannell   Together, they offer tips like: Pay attention to your plant-to-processed food ratio Start with pushups. You don't need all the equipment they have at the CrossFit Games, Pannell notes. “You can get a smokin' workout from just you and the ground.” Or take a walk. Take a holistic approach to fitness (weightlifting, something that makes you breathe hard and stretching); it's about balance About our guests Mike Taigman uses more than four decades of experience to help EMS leaders and field personnel improve the care/service they provide to patients and their communities. Mike is the Improvement Guide for FirstWatch, a company which provides near-real time monitoring and analysis of data along with performance improvement coaching for EMS agencies.  He teaches Improvement Science in the Master's in Healthcare Administration and Interprofessional Leadership at the University of California San Francisco and the Emergency Health Services Management Graduate Program at the University of Maryland Baltimore County. Kevin Pannell works in program and project management in the healthcare IT space. He has previous experience as a public safety and military veteran, and produces wellness content. Resources mentioned in this episode Pannell5 Fitness Club KEV Talks Podcast Kevin Pannell on Twitter @pannellkg “Undo It!: How Simple Lifestyle Changes Can Reverse Most Chronic Diseases” by Dean Ornish, MD; and Anne Ornish “How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease” by Michael Greger, MD, FACLM; and Gene Stone

In celebration of national "Love Your Pet Day" on Feb 20th, Briton Publishers and author/photographer, Johanna Siegman, released "In Good Company." The book features many personalities with their furry loved ones, with a portion of the proceeds benefiting Apex Protection Project, a 501(c)3 non-profit organization.BOOK PARTICIPANTS INCLUDE: Ed Asner, Liz Abbott, Caroline Beck, Ed Begley Jr., Garrett Bennet, Raissa Katona Bennet, Jenny Bilfield, Carlos Carrasco, Laura Cohen, Michael & Tom d'Angora, Patricia de Leon, David Dubinsky, Danielle Eskinazi, Lorraine Feather, Paula Ficara, Frances Fisher, Heather Frank, Justin Frank, Joel Friedman, Tracey Gluck, Gina Hecht, Katie Hoff, Richard Karn, Ron King, David Koz, Norman Lear, Tanya Moss, Lu Parker, Bill Peterson, Arcadio Poveda, Gretchen Reinhagen, Allan Rich, Claudia Russell, Alex Rybeck, Arturo Sandoval, David Scharf, Adam Schiff, Mark Schiff, Dave Scott, Columbus Short, Jackie Speier, Molly Stern, Gabrielle Stone, Gene Stone, Tierney Sutton, Eric Swalwell, Gregory Tororian, Dee Wallace, Steve Wastell, Gren Wells, Vernon Wells, Adrienne Wilkinson, Mark Winkler, Richard Yniguez, Margarita Zavala and Cecilia RamosPeople are their most genuine selves when they're with their pets. No matter how experienced or nervous someone is about being photographed, interviewed or even in crowds, as soon as they are with their pets, everything changes. This coffee table book of fine art portraits, features notable people from a wide range of fields (arts, science, literature, performance, music, etc.), with their pets. A portion of profits will go to support Apex Protection Project, a Los Angeles-based 501(c)3 non-profit organization, created to save the wolf species through education, rescue and advocacy. Unlike traditional pet portraits, these unique images depict the relationship between people and their beloved pets. They portray everyday moments between them, which are intimate and mundane, often humorous, whimsical, or touching, and always genuine. Each person provides me with personal details of their relationship with their pet in order for me to envision a concept that is particular to them. Hosted on Acast. See acast.com/privacy for more information.

Learn on your terms. Get the PDF, infographic, full ad-free audiobook and animated version of this summary and a lot more on the top-rated StoryShots app: https://www.getstoryshots.com Help us grow and create more amazing content for you! ⭐️⭐️⭐️⭐️⭐️ Don't forget to subscribe, rate and review the StoryShots podcast now.  What should our next book be? Suggest and vote it up on the StoryShots app. StoryShots Book Summary and Review of How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger and Gene Stone  Life gets busy. Has How Not to Die been on your reading list? Learn the key insights now. We're scratching the surface here. If you don't already have Michael Greger and Gene Stone's popular book on health and nutrition, order it here or get the audiobook for free on Amazon to learn the juicy details. Disclaimer: The content presented here is for entertainment purposes only. It is not a replacement for professional medical advice. Introduction Do you want a long and healthy life? Making the right choices today can make a big difference in the years ahead.  The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. How Not to Die examines the top causes of death in America. When it comes to tackling these key causes of death, nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches. Peer-reviewed academic studies support each of Dr. Greger's approaches. The overwhelming conclusion is that a whole food plant-based diet is the most effective ‘treatment' to prevent and cure America's biggest killers. You may be used to hearing that you should avoid eating certain foods. The common link between the most harmful foods is that they are animal products. Here you can find out why they are so damaging to your health. What you may not realize is that many foods are actively beneficial and some can help prevent and even treat killer diseases. Learn what to eat and what to avoid to give yourself the best chance of a long life. Other lifestyle changes, like regular exercise and stopping smoking, can help you on your way.    About Dr. Michael Greger and Gene Stone  Dr. Michael Greger is a physician specializing in clinical nutrition. He is also a New York Times bestselling author and an internationally recognized speaker on nutrition, food safety, and public health issues. Dr. Greger is a founding member and Fellow of the American College of Lifestyle Medicine. He is licensed as a general practitioner specializing in clinical nutrition. He graduated from Cornell University School of Agriculture and Tufts University School of Medicine.  In 2017, Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award and became a diplomat of the American Board of Lifestyle Medicine. All proceeds he has ever received from his books, DVDs, and speaking engagements always have and will always be donated to charity.   “I opened my eyes to the depressing fact that there are other forces at work in medicine besides science. The U.S. healthcare system runs on a fee-for-service model in which doctors get paid for the pills and procedures they prescribe, rewarding quantity over quality. We don't get reimbursed for time spent counseling our patients about the benefits of healthy eating. If doctors were instead paid for performance, there would be a financial incentive to treat the lifestyle causes of disease. Until the model of reimbursement changes, I don't expect great changes in medical care or medical education.” – Dr. Michael Greger StoryShot #1: There Are 14 Top Killer Diseases StoryShot #2: Prevent Heart Disease StoryShot #3: Prevent Lung Diseases StoryShot #4: Prevent Brain Diseases (Stroke and Alzheimer's) Stroke Alzheimer's StoryShot #5: Prevent Digestive Cancers Learn more about your ad choices. Visit megaphone.fm/adchoices

 Today on Too Opinionated, author/photographer, Johanna Siegman, talks about her new book “In Good Company.” A book that features many personalities with their furry loved ones with a portion of the proceeds benefiting Apex Protection Project, a 501(c)3 non-profit organization.   BOOK PARTICIPANTS INCLUDE: Ed Asner, Liz Abbott, Caroline Beck, Ed Begley Jr., Garrett Bennet, Raissa Katona Bennet,  Jenny Bilfield, Carlos Carrasco, Laura Cohen, Michael & Tom d'Angora, Patricia de Leon, David Dubinsky, Danielle Eskinazi,  Lorraine Feather, Paula Ficara,  Frances Fisher, Heather Frank, Justin Frank, Joel Friedman, Tracey Gluck, Gina Hecht, Katie Hoff, Richard Karn, Ron King, David Koz, Norman Lear, Tanya Moss, Lu Parker, Bill Peterson, Arcadio Poveda, Gretchen Reinhagen, Allan Rich, Claudia Russell, Alex Rybeck, Arturo Sandoval, David Scharf, Adam Schiff, Mark Schiff, Dave Scott, Columbus Short, Jackie Speier, Molly Stern, Gabrielle Stone, Gene Stone, Tierney Sutton, Eric Swalwell, Gregory Tororian, Dee Wallace, Steve Wastell, Gren Wells, Vernon Wells, Adrienne Wilkinson, Mark Winkler, Richard Yniguez, Margarita Zavala and Cecilia Ramos People are their most genuine selves when they're with their pets. No matter how experienced or nervous someone is about being photographed, interviewed or even in crowds, as soon as they are with their pets, everything changes. This coffee table book of fine art portraits, featuring notable people from a wide range of fields (arts, science, literature, performance, music, etc.), with their pets. A portion of profits will go to support Apex Protection Project, a Los Angeles-based 501(c)3 non-profit organization, created to save the wolf species through education, rescue and advocacy. Unlike traditional pet portraits, these unique images depict the relationship between people and their beloved pets. They portray everyday moments between them, which are intimate and mundane, often humorous, whimsical, or touching, and always genuine.    Want to watch: YouTube Meisterkhan Pod (Please Subscribe)

Take a peek inside Farm Sanctuary: https://www.youtube.com/watch?v=zMlTcE1I7BU Gene Baur has been hailed as “the conscience of the food movement” by Time magazine. Since the mid-1980s, he has traveled extensively, campaigning to raise awareness about the abuses of industrialized factory farming and our system of cheap food production. A pioneer in the field of undercover investigations and farm animal rescue, Gene has visited hundreds of farms, stockyards, and slaughterhouses, documenting the deplorable conditions. His pictures and videos exposing factory farming cruelties have aired nationally and internationally, educating millions about the plight of modern farm animals, and his rescue work inspired an international farm sanctuary movement. Gene has also testified in courts and before local, state, and federal legislative bodies, advocating for better conditions for farm animals. His most important achievements include winning the first-ever cruelty conviction at a U.S. stockyard and introducing the first U.S. laws to prohibit cruel farming confinement methods in Florida, Arizona, and California. His efforts have been covered by top news organizations, including The New York Times, Los Angeles Times, Chicago Tribune, and The Wall Street Journal. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food (Scribner, 2008) and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives author Gene Stone. Through his writing and his international speaking engagements, Gene provides simple, actionable solutions coupled with a compassion-first approach to help us be the change we wish to see in the treatment of animals and our food system. Gene began his activist career selling veggie hot dogs out of a VW van at Grateful Dead concerts to fund farm animal rescues. Today, he serves as president of Farm Sanctuary, the nation's leading farm animal protection organization, with shelters in New York and California. Providing rescue, refuge, and adoption for hundreds of farm animals each year, Farm Sanctuary shelters enable visitors to connect with farm animals as emotional, intelligent individuals. Gene believes these animals stand as ambassadors for the billions of factory farm animals who have no voice, and he has dedicated his career to advocating on their behalf. Gene holds a bachelor's degree in sociology from California State University, Northridge, and a master's degree in agricultural economics from Cornell University. He was recently named one of Oprah Winfrey's SuperSoul 100 Givers. Thank you for watching. Love & Kale, Chef AJ

New York Times bestselling author of multiple health and wellness books, Kathy Freston talks about her book, (co-authored with Gene Stone) 72 REASONS TO BE VEGAN; Why Plant-Based. Why Now. Kathy discusses the extraordinary benefits of switching to a vegan diet and shares tips for transitioning to a plant-powered lifestyle, while still eating indulgent, delicious foods! Learn more about Laura's television show, access lots of vegan recipes, online videos and more at JazzyVegetarian.com Learn more about Kathy Freston at KathyFreston.com Learn more about Laura's television show, access lots of vegan recipes, online videos and more at JazzyVegetarian.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In “How Not to Die,” Dr. Michael Greger demonstrates the difference proper nutrition makes in terms of length and quality of life, and advocates for…

Stop the Sweet! Be careful what you eat! 2 awesome book reviews: "The Truth About Food" by David Katz MD, MPH and "How Not To Die" by Michael Greger, MD, FACLM with Gene Stone.

Pete Paxton is an active undercover investigator who has been involved in animal cruelty investigations since 2001. He has worked all over the world including the US in Canada and Mexico, Brazil, India, and the Philippines where his investigations have led to changes in legislation, convictions, and the rescue of countless victims of animal cruelty. He has also been awarded a coin of excellence from the US Attorney's Office in Arkansas for his role in shutting down an operation selling dogs and cats to research labs. Watch the conversation on Youtube here: https://youtu.be/3TLwOHmApD8 You can read more here: https://sentientmedia.org  Sign up for our Writers' Collective to take Pete's Course: https://sentientmedia.org/writers-collective/Rescue Dogs by Pete Paxton and Gene Stone:  https://www.penguinrandomhouse.com/books/599676/rescue-dogs-by-pete-paxton-with-gene-stone/Dealing Dogs: @HBO documentary via Alliance for Animals and the Environment: https://www.youtube.com/watch?v=11oB85ncFuoWhere Pete works at time of filming: https://www.seedundercoverinvestigations.comhttps://www.caps-web.orghttps://www.humanesociety.orgInterviews with Pete: Sentient Media events: https://www.youtube.com/watch?v=uS10Uz136Vo https://www.youtube.com/watch?v=nWoe7nwEySY&list=PL4GpfPIoHqcV8hI4bhHPWP4bE1KRvRN_j&index=6&t=2748sInterview with Lex Rigby: https://sentientmedia.org/exposing-the-secretive-world-of-animal-exploitation-with-pete-paxton/Articles/points referred to: Gentle Barn: https://www.gentlebarn.org/california/Butterball case: https://mercyforanimals.org/blog/making-history-butterball-conviction-marks-first-ever-felony-conviction-for-cruelty-to-factory-farme/

Forward Radio was proud to participate in and live-broadcast from the 2022 Bluegrass VegFest at the Melwood Art Center on Saturday, July 9th from 11am-6pm. The VegFest is a Louisville-based vegan food festival showcasing regional businesses and products, with over 50 exhibitors. Not just a cornucopia of delicious plant-based food, it also featured craft beer and summer cocktails, nationally renowned speakers, arts and crafts, kid's activities, and much more. The festival attracted thousands of attendees who are passionate about food, health, animals, the planet, and socially/eco-conscious companies. It featured regional restaurants, fabulous food trucks, beverages, and expert chefs demonstrating how to prepare your own delish vegan dishes. Learn more at https://www.bluegrassvegfest.com The broadcast included interviews with many vendors and participants and we brought you live coverage from the speakers room, including: Dawn Hilton-Williams: Krabby Cakes Cooking Demo & Tasting Dawn Hilton-Williams, aka The Vegucator, is author of “Flava My Plate: Your Tasty Vegan Guide to Health-Wealth," Founder of Herban Eats, and a food justice advocate. She's been a vegan chef for more than two decades. Recently awarded a $10,000 grant from Beyoncé's beyGOOD foundation, Dawn is also dedicated to the mitigation of food-apartheid communities where chronic disease risk factors disproportionately impact communities of color. Gene Baur: ”Vegan for Animals, People and the Planet” Gene Baur is Co-Founder and President of Farm Sanctuary, and has been hailed as “the conscience of the food movement” by TIME magazine. He was a pioneer in undercover investigations and instrumental in passing the first U.S. laws to ban inhumane factory farming practices. Since 1986, he has traveled extensively, campaigning to raise awareness about the abuses of animal agriculture and our cheap food system. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food (Simon and Schuster, 2008) and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives author Gene Stone. John Lewis: “Vegans Aren't Filling Up Hospitals” John Lewis, aka Bad Ass Vegan, is a filmmaker & prominent wellness advocate promoting compassion. His soon-to-be-released documentary They're Trying to Kill Us explores the connection between veganism, food justice, and hip-hop culture. John has appeared in multiple television shows and fitness magazines such as Muscle & Fitness and Men's Fitness, as well as Maxim and Sports Illustrated. Toni Okamoto: “How to Eat Plant Based on a Budget” (in a ‘fireside chat' with Gene Baur) Toni Okamoto is a bestselling author and the founder of Plant-Based on a Budget, the popular website and meal plan that shows you how to save money by eating vegan. She's been profiled by NBC News, Parade Magazine, and she's a regular presence on local and national morning shows across the country. Dr. Milton Mills: “The Many Benefits of a Plant-Based Diet” Dr. Milton Mills is a physician and veteran speaker who was the featured physician in Netflix's hit documentary What The Health. He practices urgent care medicine in the Washington DC area and has served as Associate Director of Preventive Medicine. He's currently a member of the National Advisory Board for the Physicians Committee for Responsible Medicine (PCRM). Dr.Mills' talks are renowned for being accessible, highly informative, laced with humor and thought-provoking ideas.

My guest this week is Pete Paxton, animal cruelty investigator and author of “Rescue Dogs”. We discuss his work as an investigator, how he got into it and what he has seen. We also talk about what goes into evidence collection, and how you can help both companion and livestock animals. While some of this may seem a little daunting, he breaks it down into actions that anyone can take. Thanks for listening! If you liked what you heard, please rate, review, and subscribe. If you have ideas for future guests please email me at theanimalrescuepod@gmail.com or follow me @theanimalrescuepod on Instagram. Check out the books mentioned in the episode: “Rescue Dogs: Where They Come From, Why They Act the Way They Do, and How to Love Them Well” by Gene Stone and Pete Paxton “Not Rocket Science: A Story of No Kill Animal Shelter Advocacy in Huntsville, Alabama” by Aubrie Kavanaugh Documentaries mentioned in the episode: Dealing Dogs (HBO) Death on a Factory Farm (HBO) Animal Undercover (Nat Geo) ASL only: https://youtube.com/channel/UCptgszJ03WBmP_RJZOx6o6w Voice only: https://podcasts.apple.com/us/podcast/the-animal-rescue-podcast-what-you-always-wanted-to/id1548213393 https://open.spotify.com/show/04F2HQcGPGdXWxktsEDI90?si=42NLPNR6RLqcLf208Fi3hw&dl_branch=1

Health has long been a topic of discussion for humanity, as it is one of the biggest issues that affects people's lives. However, the situation is hardly optimistic, with chronic diseases showing a blowout trend, medical expenses becoming increasingly high, and drug-induced diseases remaining too frequent. One main reason for this state of affairs is that people rely more on drugs while ignoring that every medicine has its side effects. It's important to keep in mind that sunlight, air, food, and water are the fundamental necessities for protecting our lives and health. Therefore, perhaps a better way to solve health problems is to establish the concept of a kitchen pharmacy in which food is the medicine and health issues can be warded off with your fork and knife.

Gene Baur on the Animal Rights Movement, Big Agriculture, and Critical Thinking This episode is brought to you by Brain.fm. I love and use brain.fm every day! It combines music and neuroscience to help me focus, meditate, and even sleep! Because you listen to this show, you can get a free trial.* URL: https://brain.fm/innovativemindset If you love it as much as I do, you can get 20% off with this exclusive coupon code: innovativemindset Gene Baur has been hailed as “the conscience of the food movement” by Time magazine. Since the mid-1980s, he has traveled extensively, campaigning to raise awareness about the abuses of industrialized factory farming and our system of cheap food production. A pioneer in the field of undercover investigations and farm animal rescue, Gene has visited hundreds of farms, stockyards, and slaughterhouses, documenting the deplorable conditions, and his rescue work inspired an international farm sanctuary movement. He played a key role in the first-ever cruelty conviction at a U.S. stockyard and enacting the first U.S. laws to prohibit cruel farming systems. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food (Simon and Schuster, 2008) and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives author Gene Stone. Through his ongoing writing, activism, and speaking engagements, Gene continues working to expose the abuses of factory farming and to advocate for a just and sustainable plant-based food system. Connect with Gene https://www.farmsanctuary.org/ https://www.instagram.com/genebaur/ https://www.instagram.com/farmsanctuary/ Other links https://www.localharvest.org/csa/   Episode Transcript [00:00:00] Gene Baur: A lot of the information we receive is more marketing than accurate descriptions of reality. And so I think just the first thing is to be discerning and to recognize that just because we read something doesn't necessarily mean we should believe it. [00:00:20] Izolda Trakhtenberg: Hello and welcome to the innovative mindset podcast. Izolda Trakhtenberg on the show. I interview peak performing innovators in the creative social impact and earth conservation spaces or working to change the world. This episode is brought to you by brain FM, brain FM combines the best of music and neuroscience to help you relax, focus, meditate, and even sleep. [00:00:40] I love it and have been using it to write, create and do some. Deepest work because you're a listener of the show. You can get a free trial head over to brain.fm/innovative mindset to check it out. If you decide to subscribe, you can get 20% off with the coupon code, innovative mindset, all one word. And now let's get to the show.[00:01:00] [00:01:00] Yes. [00:01:04] Hey there and welcome to the innovative mindset podcast. My name is Izolda Trakhtenberg. I'm your host and I'm thrilled. You're here and I'm so honored to have this week's guest. I've got to tell you about this gentlemen. I'm so I'm a little nervous. I'll be. Yeah. But here we go. So gene Bauer has been hailed as the conscience of the food movement by time magazine, since the mid 1980s, he's traveled extensively campaigning to raise awareness about the abuses of industrialized factory farming and our system of cheap food production. [00:01:33] And you know, how close to my heart that is a pioneer in the field of undercover investigations and farmers. Eugene has visited hundreds of farms, stockyards and slaughterhouses documenting the deplorable conditions and his rescue work inspired an international farm sanctuary movement. He played a key role in the first ever cruelty conviction at a us stock yard and enacting the first us laws to prohibit cruel farming systems. [00:01:57] Yes, Gina's published two [00:02:00] bestseller. Farm sanctuary, changing hearts and minds about animals and food. It's by Simon and Schuster and living the farm sanctuary life in 2015, which he co-authored with forks over knives, author, Jean Stone, through his ongoing writing activism and speaking engagements. Jean continues working to expose the abuses of factory farming and to advocate for adjust and sustainable plant-based food system. [00:02:23] Again. Yes, Jean I'm so grateful and honored that you're here. Thank you so much for being. [00:02:28] Gene Baur: Oh, thank you. It's old. It's great to be with you. And I, and I love talking about these issues, so I'm very, very much looking forward to this. [00:02:35] Izolda Trakhtenberg: I, I have so many questions, but I really want to start at the beginning. [00:02:40] What, what did it for you? You know, there's, there's a moment at which you decide the kind of person you're going to be and who you're going to stand up for. What was it for you that made you think to yourself? You know what? I'm going to do this. This is going to become my life. [00:02:55] Gene Baur: You know, it, it, there was really never any one moment. [00:02:58] It was a [00:03:00] series of moments. And I think the initial thinking was, I just don't want to cause unnecessary harm in the world. And it started actually even before farm sanctuary, you know, I was born in 1962, so I grew up with Vietnam on television. I grew up during the cold war about all these worries and stories about, you know, The violence, the violence in the world just bothered me and I didn't want to be part of it. [00:03:23] So as I learned about the food system, I came to recognize the enormous violence there and you know, in high school for a short time, I stopped eating animals. When, when I had come home once and my mother had made a chicken dinner and I saw the light, the bird, you know, full legs and wings attached on his or her back on the plate. [00:03:45] And that turned me off from eating meat for a while. But that, that vision kind of faded over time. Then I got back to the old habit of eating animals. And then in 1985, I traveled around the country. I started spending time with activists, learning more about [00:04:00] factory farming and recognizing it was possible to live with. [00:04:03] Killing and eating other animals and that, and I went vegan. And then in 1986, you know, I felt that people just are unaware of what is happening in the food system. And people are unwittingly supporting violence and abuse every day. And you know, our original thinking was that if we could. Document and expose what was happening and show people they would decide not to eat out. [00:04:26] So that was kind of the simple thing. And this is in 1980. And so we started going to farms and stock yards in slaughterhouses to document conditions. And we would find living animals thrown in trash cans or on piles of dead animals. So we started rescuing them and that's how the sanctuaries began. But at the time we didn't really have. [00:04:45] Like a five-year vision or a 10 year vision. It was just a series of events. You know, like finding Hilda, for example, a sheep could have been left on a pile of dead animals that then led us to recognize how Hilda and other [00:05:00] farm animals could become ambassadors, because people wanted to hear her story. [00:05:03] We wanted to hear about where she came from. And then we could tell that story and educate people about the abuses of animal agriculture. And so it's been a whole process. You know, and, and that process continues. When we started, there were no other farm sanctuaries. So we were the first and there are now hundreds around the world, which is great, but we also, I think, need to critically evaluate how can these sanctuaries have the biggest impact possible. [00:05:29] And ultimately, you know, we said this in the early days, and I'll say it again today is ideally we would love to put ourselves out of business. You know, it would be. If there was no need for sanctuaries, right. But, but there is at this time because billions of farm animals are exploited and treated horribly and we need to speak out against that. [00:05:50] We need to model different kinds of relationships with that. Yeah. As friends, not food, which, which I think is one of the key messages of farm sanctuary is [00:06:00] that these animals deserve respect. They deserve to be treated with kindness and doing so as good for the animals. And it's also good for us. So, so, you know, it's an ongoing evolution. [00:06:11] And in addition to trying to inspire individual choices we are recently. Re-engaging in efforts to change the food system, which I think can have significant. [00:06:26] Izolda Trakhtenberg: I'm taking a second to take it all in. Wow. Okay. So I, first of all, yes. And thank you. That's actually that recognition of what I was eating of, what I was putting in my mouth is what made me go vegan many years ago and something that I'm hearing you say, and I love that you're hearing that you're saying it this way is. [00:06:48] You're not talking about eating meat, you're talking about eating animals, even that I don't know if it's a conscious choice on your part, but even that is an awareness raiser. So I'm wondering [00:07:00] when you do that, when you speak to people, when you're doing not, let's talk about the direct action later, because I'll get so angry, I'll have to run out of the room and scream for a minute. [00:07:09] But when you're speaking to people and you are trying to open hearts and. How conscious are you of your mindset of what you are trying to educate them on? [00:07:25] Gene Baur: You know, it, it really depends on the particular venue and, you know, here, we're just sort of talking like friends, you know? And so when I say animals, Honestly, I wasn't even conscious of that. [00:07:36] I was just expressing, you know, the humans are eating other animals and it's something that we need to critically evaluate. Right. But you know, when I've done media, I will sometimes also talk about eating animals. And I think that puts it in very stark terms because people don't think about the animals. [00:07:54] And so I think it's a habit I've somewhat gotten into. Being particularly [00:08:00] conscious of it, at least at this point over the years, it has been something that, you know, I've thought a lot about and how do we best reach people? How do we best connect with people? How do we build bridges of understanding instead of putting up walls that cause people to say, don't tell me I don't want it. [00:08:17] Right. And I think this is one of the things actually that sanctuaries do. And it would tie into the idea of talking about eating animals or not eating animals is that at the sanctuary is, are clearly animals, individuals, cows, pigs, chickens. They're not that different than cats or dogs or even humans. [00:08:37] And so the sanctuary world. Yeah. Affords us the opportunity to talk about animals as individuals in a fairly robust and impactful way, and that then can be applied to the food system and the lives that animals and humans experience at sanctuaries are very different [00:09:00] than those that are experienced in the food system. [00:09:03] And at the sanctuary. The animals are our friends. We interact with them in positive ways. There has been research done to show that when we interact with our dogs or other animals in positive ways, like petting our dog, for example, it helps to lower our stress levels, lower our breath, blood pressure. [00:09:21] It's good for us. And it's good for the animals. And I would say the same thing about sanctuaries is that these are a, win-win when good for us. Good for other animals. Whereas you compare that to the factory farming system. And I sometimes ask people to consider what it would be like to work in a slaughterhouse. [00:09:40] You know, this is something that is obviously horrible for other animals, but I would also. Suggested it is bad for people and it causes us to lose our humanity and our empathy. So, so the factory farming system is bad for everybody involved, I believe. And I think in the vegan animal rights [00:10:00] movement, there has been a recent sort of evolution towards looking at the system more holistically. [00:10:06] Looking at, in some cases, people who are participating in these violent acts as cogs in a wheel and have in many cases, sort of disempowered individuals without agency who are in some ways, even acting outside of their own interests outside of their own values and, and humanity and, you know, figuring out systemic. [00:10:28] Yeah. How do we replace our current violent extractive system with one that is based more on mutuality. One that is good for us. Good for other animals. Good for the earth. Because if you step back and think about it, you know, the way we grow food and consume in this country today, we're eating food that is making us sick. [00:10:50] It's been estimated. We could save 70% on health care. By shifting to a whole foods, plant-based diet 70%. We could prevent [00:11:00] millions of premature deaths every year. We could also save enormous amounts of land and biodiversity and ecosystems by shifting away from animal agriculture to plant based in the S. [00:11:13] 10 times more land is used for animal agriculture versus plant-based. And then of course, animals who are not being exploited and killed also do better when we're not eating them. So this is a win-win across the board. And I think right now we're at a position, especially with concerns about the climate crisis and the loss of biodiversity on the planet that we have very compelling reasons to argue for a plant-based foods. [00:11:40] Izolda Trakhtenberg: Oh, absolutely. And for sure, it's interesting to me what you said about the people. It's almost like in order to be able to do that horrible job, they have to make themselves inner to the violence they're doing every single second. That must absolutely. Change [00:12:00] them on some fundamental levels. And yet the notion of going macro with it, like you were talking about just a second ago of changing the food system itself. [00:12:10] Yes. It's good for the environment. Yes, it's, it's obviously better for, for the animals. If we're not. Exploiting them and killing them and eating them. But the question becomes for me, how, how do we, is it, is it lobbying efforts in, in government? What, what do we need to do? What do you, what are you thinking of doing and what do you think the average person can do? [00:12:33] To make inroads to making those changes. [00:12:37] Gene Baur: Yeah. Yeah, no, it is a big question and it is a multi valence to response. I think that we need to make individual changes in terms of how we eat so that we are not subsidizing this system by buying factory farm to animal products. Because when we buy those products, we're in a sense voting with our [00:13:00] dollars to support those systems. [00:13:02] But we also have a government that is supporting the factory farming industry to the tune of billions of dollars every year. So one of the first things I think we need to focus on. Is taking the government support away from growing feed crops. For example, you know, corn and soy that are grown in the U S are used largely to feed farm animals. [00:13:26] And those crops are heavily subsidized in a variety of ways. So I think we need to stop supporting and enabling this harmful and inherently inefficient. So that's one of the first things is to stop subsidizing irresponsible practices. Also, our government has done a lot to promote the consumption of animal products, including through the school lunch program, where for decades, a school kids have been given a glass of cow's milk as part of supposed nutrition. [00:13:58] But really, yeah. A [00:14:00] large part marketing and promotions. So I think our government needs to stop promoting animal foods the way it has been doing. And so there's going to be, I think, systemic. Policy matters. There's going to be personal matters. And I think there's going to be a business element to this where, you know, today we are seeing enormous investments in plant-based meats and in companies that are developing alternatives to, to meat from. [00:14:27] Living feeling animals. And I think those are very positive steps. So business is gonna play a role. Individual choice is going to play a role. And the government also, I think, is going to play a very important role. And part of it is stopping, you know, enabling our current system and instead enabling an alternative and the alternative could look a variety. [00:14:50] And I sort of see kind of bi-modal food production in the future. We sorta see it today to where you. Large scale mass [00:15:00] production and that's the dominant system. So I think in order to shift that it's really good that you have companies like beyond meat, impossible, and others who are looking to slot in a plant-based burger instead of a meat burger. [00:15:16] But in addition to that, I think there's going to be a more grassroots. It's a ground up push to even grow one's own food. Yeah. A robust urban farming movement. Now there's a food, not lawns movement now. And we can grow a lot more food than we sometimes believe by local urban agriculture. So I think there's a lot of growth in that space as well. [00:15:39] So there are good signs and these sorts of shifts should also be supported by government policies. [00:15:49] Izolda Trakhtenberg: You're singing my song. I love it. So there, there are so many things here that as a, as a former NASA staffer, I, I think about in terms of [00:16:00] how much of our land is being used for agriculture and is that land being used for the best form of agriculture. So what you said about plants like corn and soy that are mostly being grown to feed them. [00:16:15] Animal agriculture practices, I guess, is the best way to put it. How, how would they transfer if, if the government went okay, let's do this. Let's transfer over from corn and soy to more, plant-based that, that, that is designed to feed people, not animals. I'll put it that way because that's the best language I have in the moment. [00:16:37] How would we make that shift? How would we get farmer buy-in to be able to do that? [00:16:43] Gene Baur: Yeah, well, a lot of this crop land is now owned by banks and financial institutions. So the reason that they have invested here is because it's profitable. So if we had government programs, for example, that did not incentivize. [00:16:59] Crop [00:17:00] land for feed, but instead incentivized crop land for food that would do a lot to shift acres that are growing corn and soy to feed animals into peas or corn or soy or other crops people. But, but one of the other sort of fundamentals. Issues we have with animal agriculture is that it requires enormous amounts of land, enormous amounts of resources which for a small number of people can be very profitable because if you're selling corn and soy and you have crop insurance and you're basically guaranteed a profit you keep doing it. [00:17:40] And that's kind of, what's gotten us to where we are today and it's been driven by this belief and this bias. That animal foods are somehow preferable to plant based foods. So that's a bias that has driven agriculture, and it's been supported by the increasing profits that, you know, crop producers and [00:18:00] feed producers and the machinery of agriculture has benefited from. [00:18:04] And this also includes the pesticide companies, the petrochemical industries and, and, and so it's a massive industry. It's a massive company. But removing the, the federal and other subsidies that make crop production for animal feed profitable. And instead just doing that actually would have a big impact. [00:18:27] And, and, and another part of this has to do with exports because, you know, Grow all these crops and what cannot be sold in the U S is an export. And so you also have international dimensions to this. So it's, it's a big, big machine and it has to be addressed over time in various ways, but. [00:18:46] Stopping the funding and then enabling of our current system is, is huge. And and if that happened, I think you would see a natural shift towards growing crops to feed people instead of [00:19:00] growing feed for farm animals. But it's going to require a shift because, you know, instead of, you know, A million acres, you could now use maybe a hundred thousand acres to feed as many people, which means you have all that extra land that could potentially be rewilding or used for other more healthy purposes. [00:19:20] But what it means is that whoever's now pro. From all that extra land would, would, would have to have a different business model. And so there's a lot tied up in this, but the feed side is enormous and that's an important place, I think, for us to try to work on policies, to discourage this, this ongoing irresponsible and frankly, inefficient practice. [00:19:44] It's only profitable because of government programs. [00:19:47] Izolda Trakhtenberg: Yeah. And that's the thing that I'm wondering about with, with government subsidies. For agriculture in that way, I keep coming back to lobbying Congress. I keep coming back to changing the minds of [00:20:00] people who represent South Dakota, Iowa, Nebraska, Oklahoma, Kansas, some of the. [00:20:07] Big farming states that are designed to th their, their practices are designed to keep this machine going. And so I keep coming back to which way do you address the problem? Do you address, do you address it as, as lobbying Congress? Do you address it grassroots with the, with the farmers or the banks? How, how do we innovate away from the current practice? [00:20:30] If there's so much it's like a locomotive there's so much force going in that particular direct. [00:20:37] Gene Baur: Yes. Yes. I think you do all of that. And I think from the standpoint of a lobbying, you know, at this point, you know, the vegan perspective, the Amorites perspective is very much a minority point of view. [00:20:50] And we're up against very entrenched, very embedded, very powerful agricultural interests who not [00:21:00] only have. Lots of money and lobbyists, but members of the agriculture committee and key members of Congress representing agricultural states have disproportionate power to maintain the status quo because it is profitable. [00:21:16] After spending time in Congress, then they go work at an agribusiness company and they come back and forth. You know, the USDA secretary today, Tom bill sack. And he was the secretary under Obama and he was better than Sonny Perdue who was under Trump. But when Villsac left the USDA in 2016, He went to work with the us dairy export council and was working to promote dairy exports around the world. [00:21:44] And then when Biden was elected, he came back and he's now the USDA secretary again. So that gives you an idea of the kind of entrenched industry interests throughout government. And there are cultural biases. Towards this idea that drinking cow's milk is [00:22:00] somehow beneficial and healthy. So that's a belief system, but I think we need to challenge you at the government level, but also culturally throughout the country and the world. [00:22:10] And, and then we need to be working on the machinery of the system. So it's a cultural thing and it's a structural thing. And I think it is important to lobby but we need to be realistic about what we're up to. And one of the issues that really concerns me right now. And it's one that I'm not terribly optimistic, we'll be able to, to, to remedy from a policy standpoint, although we're going to keep fighting away and raising awareness and trying to battle these kinds of subsidies, but you know, the concern about the climate crisis what agribusiness is very good at doing is greenwashing and parlay. [00:22:49] Concerned about the environment to benefit their own interests. And they're doing that right now with methane digesters and with, you know, this idea that if you take [00:23:00] these manure, lagoons and factory farms, which again, these places can find. Thousands of animals. They produce enormous amounts of waste, too much waste for the land to absorb. [00:23:09] So putting these cesspools and in a sense of greenhouse gases. So the solution industry has, and this is now tied to the oil industry as well is to take that waste and turn it into methane, which is entered this methane and you digest it and you turn it into energy and on the surface, that sounds good. [00:23:29] But when you step back, What these methane digesters ultimately do is they further entrench industrial animal agriculture by tying it now to the industry grid or to the energy grid. And if you look at the amount of greenhouse gases coming from animal agriculture, most of it like about half of it comes from the feed industry, not from the manure, which is about 10% of it. [00:23:55] So if you really wanted to deal with the greenhouse. Gases and the climate [00:24:00] crisis, you would not be constructing maneuver lagoon or rock methane digesters at these factory farms. But that is what the government is currently supporting. And, and it's it's, so it's a financial misstep and it's also a greenwash cause now these industries can talk about how they're ecologically aware when in fact what they're doing is very harmful still. [00:24:21] So. Again, that's an example of how our entrenched system is working, where certain interests are able to actually parlay a genuine concern. To a policy that actually enables irresponsible practices to continue. And so that's what we're up against. So we just need to be calling this stuff out and encouraging consumers to make changes supporting businesses that are making changes. [00:24:50] I think we do need to lobby but we also need to do a lot more, right. [00:24:58] Izolda Trakhtenberg: Taking all of that in. Wow. [00:25:00] Yeah. It's interesting. You know what you said about the land being able to take in these manure lagoons? I worked when I was at NASA, I worked in, in soil science and looking at the soil itself. The soil can do a lot as far as carbon sequestration and looking at this notion of filtration, but it certainly can't do as much. [00:25:24] Manure, you know, as much manure as is produced. So if we don't try to do it that way, if we, or if that's one arm. The grassroots way of doing things. If I'm a, if I'm a person living in the USA and I want to build awareness is there. And I have no idea if there is, and maybe we should create one. Is there any kind of a database or a website where I can go to start learning about some of this to start seeing companies that are practicing this greenwashing as you put [00:26:00] it, is there anywhere where we can get better educated on this? [00:26:04] Gene Baur: Yeah, that's a really good question because a lot of the information we receive is more marketing than accurate descriptions of reality. And so I think just the first thing is to be discerning and to recognize that just because we read something doesn't necessarily mean we should believe it. I think a lot of the important progress is going to happen at the local level. [00:26:28] And the reason I say that is because when you're. In a local area, you see what is happening and it's harder to be misled. You know, the further removed you are from the source of your food. The easier it is for those that are marketing that food to tell you stories that may not be accurate. So I think, you know, I've been very encouraged by what I've seen in recent years. [00:26:50] And I, you know, before the Corona virus pandemic, I did a fair bit of traveling and I would visit urban. And see what is happening in [00:27:00] communities. And I have been very inspired and impressed by, by the work of groups like Harlem grown in New York or green Bronx machine in New York, you know, both that are enabling the youth to learn how to grow their own food. [00:27:14] Ron Finley in Los Angeles is doing the same thing. You have a grow where you are an urban farm in Atlanta, eco suburbia, a veganic urban farm in Mesa, Arizona. So you have all these like local farming operations that are producing healthy food in sustainable plant-based ways. And also building soil w and, and, and creating a relationship of mutuality with them. [00:27:39] Instead of one of extraction, you know, because when we look at the factory farming system, you know, you have a lot of corn, for instance, that's grown in the Midwest. So there's all these petrochemical fertilizers that are added to get that crop to grow. And then that corn is transported. Sometimes it's used in Iowa, but sometimes, you know, in North Carolina, for [00:28:00] example, to feed pigs. [00:28:01] So you have all these nutrients, all this corn, all this material. It's now being dumped in North Carolina, fed through pigs and you have all this maneuver. So there's this massive imbalance. Whereas if you have, you know, local food produced in a responsible way for a local market you know, it's just more connected. [00:28:20] The food is fresher. The food is healthier and people know what they're getting. So I would encourage people to join a local CSA co what's a community supported agriculture program. And the nice thing about these structures is that consumers. Invest in the program with the farmer. So at the beginning of the growing season, the farmer has the capital. [00:28:41] They need to get seeds and whatever else to begin to plant and to grow. And over the course of the growing season, the farmer and the consumer share in whether it's been a bumper crop or not a very successful crop. And the consumer understands buying in [00:29:00] that, you know, You know, a certain amount of food, it might be more, it might be a little less depending on how the season goes. [00:29:05] So that's a way to spread out risk for farmers and to share that with consumers and also for consumers to get closer to the production system and understand farming more. So growing food locally is huge. There's also, I think, an opportunity to transition lawns. So for people who live in the suburbs or who have homes with gardens or with, with lawns, You know, how about a whole different industry, right? [00:29:31] Growing produce instead of just instead of a gardener coming and mowing the lawn and, you know, putting down fertilizer in some cases what if the gardener actually became a gardener and now this could be the homeowner, or it could be a service where instead of just mowing the lawn. They're growing produce. [00:29:49] So every week there's a box of, you know, fruits or vegetables or whatever that could then potentially be sold locally or bartered or traded with other neighbors. [00:30:00] So, so that's another, I think food, not lawns movement that could be very positive locally. And then I think at the local level, you can work on maybe city zoning policies to make it easier to grow, produce in your neighborhoods and, and maybe policies around why. [00:30:18] Maybe tax incentives or tax breaks for people who are growing food instead of having a lot. So those are some concrete policy, examples of ways to enable more of this type of activity in various communities. So, so those are just some thoughts, but I think local is going to be huge. I think we do need to work on federal policies. [00:30:40] But doing that. I think it's going to take some time for us to develop the kind of support base to be able to take on animal agriculture and, and another, you know, speaking to innovation. One of the things that I think is happening, you know, in recent years. And it's very positive is that the vegan movement, the animal rights movement [00:31:00] is coming to recognize more common ground with worker movements, with small farmers, with environmentalist's, with health advocates, and you put all these together and you find common ground. [00:31:13] And, you know, as a vegan, I'd love it to be all vegan and it might not be all vegan. Less meat. You know, so, so finding common ground with diverse interests and then promoting certain policies at the federal level, we might have some success. [00:31:34] Izolda Trakhtenberg: I really hope so. [00:31:37] Gene Baur: No. And then methane digesters is a good example of that, right? Where you have small farmers, you know, you know, whether they're vegan or whether they're raising a small number of animals, they would also begins to manure lagoons. So that's one of those examples where we might not agree on everything, but we can agree that these methane digesters should not be allowed. [00:31:57] We could potentially agree on certain crop [00:32:00] insurance. Federal subsidies, we could potentially agree on consolidation, you know, cause one of the things that's happened also is. Fewer and fewer larger farms producing food. So I think we need a more diversified food system. So those are the kinds of policy areas where I think we might have some opportunities at the federal level working with a broader coalition of aligned interest. [00:32:26] Izolda Trakhtenberg: That would be such an incredible feat and obviously an important one. That notion though of changing changing mindsets of, of people aligning themselves with, with other, with organizations, aligning themselves with other organizations who are working. At on parallel tracks, maybe if not the same track, there is no centralized body that says, Hey, let's do this together. [00:32:53] There is no movement, one movement that, that does that. And so it makes me, it makes me wonder [00:33:00] how do we broaden the minds of people who again, want to be involved who want to align themselves with these various movements, but don't know how to reconcile. The differences, like you said, for example, now it might not all be vegan. [00:33:15] And I know, I know lots of vegans are like, if you're not vegan, you're not worthwhile. And that, that is concerning to me because it you're cutting off your nose to spite your face at some point. So how, how would you encourage people to, to come together in those kinds of situations where they have what they might consider to be insurmountable? [00:33:39] Gene Baur: Yeah, no, I think it's important to try to find common ground and the build and then build from there. So in the case of a small, a farmer who is raising animals for slaughter, for example, now we would disagree. On the idea of killing animals for food. So that's obvious. And so we need to [00:34:00] accept that, but instead of focusing on that and, and creating more division around that particular problem, we can focus on the idea of local food. [00:34:11] We can focus in on the idea of. You know, no more subsidies for big ag. We can folk, we should find common ground and focus on that and build from there. And then my belief is that when you engage with people who may actually have a different perspective there's an opportunity for learning and and this can go both ways. [00:34:32] There are certain, yeah. Experiences different people have, and we can learn a lot from each other when we pay attention and we don't have to agree on everything, but if you can find common ground and build from there, I think that's the most important thing. Instead of looking at the disagreement. [00:34:47] Yeah. And continuing to pound on that. And in the vegan world, sometimes we tend to do that. And I don't think that it's necessarily helped. I understand the idea of holding onto a certain [00:35:00] ideal and I hold onto the ideal, but, you know, I can't control it. I can only control myself and I can try to encourage others and nudge others, but people, you know, have to make their own choices at the end of the day. [00:35:13] And if we can work with folks with aligned interests and, and we have an awful lot of opportunity. When we look at the factory farming industry and the harm, it causes to small farmers, to consumers, to rural communities, to urban communities to our health to animals, to the earth. When we look at all the harm, this industry causes indigenous populations, you know, around the world. [00:35:37] So there's so many ways that we can find common ground. When we look at the food system and specifically the factory farming. And so I think focusing there and then preventing. Again, government policies and subsidies that enable that abusive industry. So that to me is a very good starting point. And, and then once we [00:36:00] hopefully are able to stop subsidizing, irresponsible, unjust, inhumane animal, agricultural practices, we can then start looking at ways to reinvest that government money. [00:36:13] And, you know, some organizations like ours would only want to support, find funding plant-based alternatives. So that's where we would go a little further than some of these other allies, you know, who might be against the factory farming industry, but would still be for, you know, eating animal products, maybe fewer animal products. [00:36:33] So I think that's where the common ground is with those groups and individuals that we might not agree completely on. Less animal products is I think a very good comment. [00:36:44] Izolda Trakhtenberg: Yeah, this friend is, she works with farmers and she, and I have to keep focusing on that common ground instead of on, on where we diverge. Ironically, she's the one who told me what happens to dairy cows in wa and that's when I went vegan. So [00:37:00] so this notion of being able to. In some ways agree to disagree is your point is well taken. [00:37:07] I wonder if, if I could talk to you about this, this other notion, you said something about the protein and the nutrients. From from directly from plants versus from animals. There's, I've always in my head had this notion that there's, that there is a nutrients once removed situation happening. When you, when you try to get nutrients from, from eating an animal, I don't know what your, what your education level is on this, but could you talk a little bit about that notion that, that, that. [00:37:39] Primary nutrients from plants versus what nutrients we might be getting from animals, especially animals. Who've, who've been factory farmed. [00:37:49] Gene Baur: Yeah. You know, I don't have a whole lot of kind of academic knowledge in that space. You know, what I do know is I've been a vegan since 1985. I'm almost 60 years old now and [00:38:00] I, I get everything I need nutritionally from eating plants and no animals. [00:38:04] And I do know that. Eating animal products. The way we are in this country is causing enormous health problems. I know one of the primary nutrients we do not get in in this country is fiber and animal products have no fiber, whereas plant foods, whole plant foods. Full of fiber. So there there's some basic things I know in terms of the nutrients directly from plants. [00:38:29] I think it makes sense just from an efficiency standpoint, you know, to eat the plant directly from the earth instead of taking the plant and feeding it to an animal and then eating the animal. And I have also heard that, you know, the animals get their nutrients from the plant. So might as well go right to the plants. [00:38:46] So, so that all makes sense to me, although I'm not again, deeply knowledgeable about that nutritional question. But what I do know is I've been a vegan a long time and it works, and I know some of the best athletes in [00:39:00] the world have performed at their best eating a plant-based diet and people like Carl Lewis, for example, You know, did his best times as a vegan. [00:39:10] So, you know, we can perform at a very high level eating plants instead of here. [00:39:15] Izolda Trakhtenberg: Yeah, I love that documentary. I think it's called agents of change about ventures. Game-changers yes. Game-changers. I always get the two confused game-changers about, about the peak performing athletes who are all vegan plant-based I thought that, you know, if that's not going to inspire you to think about health as a vegan, I'm not sure will. [00:39:36] What will so I have just I know you, you have to go and I so appreciate you taking the time. I have just a couple of other questions. Can you, can you be a futurist for a second? And talk to me about your vision for 2040. What, what do you see? How do you see us doing, as you can talk about the climate crisis about. [00:39:57] You know, animal agriculture, [00:40:00] plant-based movement, veganism, anything. Where do you see us as a society and as a planet 20 years? [00:40:07] Gene Baur: Oh gosh. It's really hard to know exactly. But what I'd say is that it, it appears to me and it feels to me like there's a convergence of it. Yeah. You know, whether it's the ethical treatment of other animals, whether it's the destruction of the, by the, the ecosystems and the earth and, you know, the climate crisis whether it's our own personal health, whether it's our own emotional health and community health, you know, all of these things can be pinned to the factory farming industry, which is a contributor to them. [00:40:36] And the solutions are in eating healthier. A plant-based diet that is produced in a more sustainable eco-friendly way. So I think, you know, where things currently stand, there's an awful lot of investment in large efforts to replace animal foods in our fast food industry, in our mainstream food system. [00:40:59] And I think those are [00:41:00] positive. But I also am a very strong proponent of a more grassroots, localized food system where you have. You know, food, not lawns efforts, you have urban agriculture. You have people growing their own food. You have community gardens, you have community supported agriculture. [00:41:17] So I, I think that a robust grass roots food movement to me is something that really feels good. You could even have like rooftop gardens. You could have vertical farms and in some urban settings, so local food fresh. Plant food produce locally to me is, is great. And so that's the bi-modal system. [00:41:40] Again, you have this kind of localized versus a more industrialized plant-based options that will replace meat and current in the current machinery. So those are the two kind of. Parallel pushes happening and, and I support them both. Although, you know, as an idealist, I I'm a [00:42:00] bigger fan of the locals. [00:42:02] Izolda Trakhtenberg: Yeah, absolutely. The thing, the thing that that's always interested me about what you're saying is that you have to want to, right. The, the person who's got a, who lives in Brooklyn, New York has to want to, there's no lawn. I have no lawn. Right. So I have to want to go. To the closest a community garden. And I have to want to work in the soil and I have to want to tend the crops that I'm growing it. [00:42:28] Even if it's like a 10 foot by 10 foot plot, what would we do? How, how do we encourage people to even begin to think about it? Because I, I grew up in Detroit, even though I wasn't born in the USA, but I grew up in Detroit and the urban farming initiatives there. Blow my mind and, and people are, are really because, and it's because so much has been abandoned there that there are these plots of land doing nothing. [00:42:53] So people have started doing it. They've started these urban gardening and urban farming initiatives there, [00:43:00] but in a, in a, in a place like Brooklyn, there's not too much. That's abandoned. How do we talk to people in those areas and say, Hey, this is a possibility for you. Where do we need to start [00:43:11] Gene Baur: with. [00:43:12] Yeah, no. In places like Brooklyn, where, where land really as it, or is it a premium? It gets a lot tougher, you know, but there is, I think, a growing hunger for green space for open space and opportunities for gardening, even in very small plots even container gardening, like, you know, on the back porch, for example, you can sometimes have a container to grow some herbs if nothing else. [00:43:35] But you know, In addition to like the physical limitations, which I hear and understand are significant in places like Brooklyn, there are also just, how do you get people to want to do this? Part of it is just by seeing others do it. You know, we are social animals and if we see somebody else doing something. [00:43:52] You know, there's a good chance we might start doing it. So the more that this happens, you know, like in Detroit, as you were describing, I think the more [00:44:00] it will pick up momentum because I believe that being with the earth, having our hands in the soil is actually healing and it feels really good. So once people start doing that and they recognize how beneficial it is, I think more and more people are going to want to do it. [00:44:16] And in places like Brooklyn, you know, again, land is very limited. So maybe rooftop. Or one of the possible options public spaces, you know, some parks, you know, might be made available to have some, some gardening space. But I think expanding green spaces and adding food production in some of those could be a solution. [00:44:37] There are food forests. So, you know, Trees that are producing fruit. For example, in some of these green spaces could be another part of the solution. So it's going to be multi valence. It's not going to be one thing or another. It can be a variety [00:44:49] Izolda Trakhtenberg: of things. I, again, I hope so. I keep saying to your responses, I keep going. [00:44:55] Yes, I hope so. Yeah. And it's interesting to me, rooftop gardens do a [00:45:00] lot to cool the buildings, so it saves energy. In that way, too. And, and I hope that that keeps going and growing because there is an initiative to have that, to address the urban heat island effect in, in these urban areas. I would love, I, first of all, gene, I know you have to go, but I would love to find out from you and I'm going to put it in the show notes also. [00:45:20] Where, if someone, if someone wants to follow your work, where would they go to find you? And I'll put the links in the show notes, but I like people learn differently. So if you could say where someone would be able to locate your work and what you're doing, I would love to have that information. [00:45:36] Gene Baur: Yes, absolutely. [00:45:37] Well, you know, we have at farm sanctuary, we have a website, farm sanctuary.org. We also have an Instagram account, a Twitter account and a Facebook for farm sanctuary. And then also I have my own Twitter, Instagram and Facebook for Jean Bauer. So people can go to either or both of those to keep in touch with us and to track our work. [00:45:59] Izolda Trakhtenberg: [00:46:00] Fabulous. Thank you so much for saying that. And I will put all of that and game-changers. Do engagements have changed? I don't know why game changers and, and csa.org is the community supported agriculture link. I'll put all of that in the show notes so that if you're interested in finding out more about gene Bauer and his work farm sanctuary how to get involved in a CSA, you'll be able to do it from the show notes of the page. [00:46:23] Jean I'm. So. So grateful that you took the time to be here. I really appreciate it. I have just one last question and it's a silly question, but I find that it yields some profound answers. And the question is this. If you had an airplane that could sky write anything for the whole world to see, what would you say? [00:46:44] Gene Baur: Wow. I mean, probably kindness. I think kindness is one of those really important kind of unifying values. I don't think anybody says it's bad to be kind. I mean, they might, they might say, oh, you're being idealistic or you're [00:47:00] not being realistic for instance, but nobody, I think disagrees with the aspiration of kindness. [00:47:06] So kindness matters. Be kind. I think that is one of the most important things for us to aspire. [00:47:13] Izolda Trakhtenberg: Fabulous. I love it. I love it, Jean, once again. Thank you so much for being here. I appreciate you taking the. [00:47:20] Gene Baur: Absolutely. Thank you so much as all the great talking with you. [00:47:23] Izolda Trakhtenberg: This is Izolda Trakhtenberg for the innovative mindset podcast. [00:47:26] If you've enjoyed this episode, and I know you have share it out, tell your friends this is important work, gene Bauer and the farm sanctuary movement. They're doing incredible work on behalf of the whole place. All the animals, including us. I hope that you've enjoyed the episode and this is me reminding you to listen, learn, laugh, and love. [00:47:50] Thanks so much for joining me today. I really appreciate you being here. Please subscribe to the podcast if you're new and if you like what you're hearing, please review it and [00:48:00] rate it and let other people. And if you'd like to be a sponsor of the show, I'd love to meet you on patrion.com/innovative mindset. [00:48:08] I also have lots of exclusive goodies to share just with the show supporters there today's episode was produced by Izolda Trakhtenberg and his copyright 2020. As always, please remember, this is for educational and entertainment purposes. Only past performance does not guarantee future results, although we can always hope until next time, keep living in your innovative mindset.   * I am a Brain.fm affiliate. If you purchase it through the above links and take the 20% off, I'll get a small commission. And please remember, I'll never recommend a product or service I don't absolutely love!

In this new episode of "Comin' in Hot with Mike and Chuck", coach Mike introduces NEW Nutrition Coach and Chef Kelsey K and  talk about meal prep, nutrient density and how to make it all work for your lifestyle.Hooked by micheal moss Listen to Hooked by Michael Moss on Audible. How not to die by dr. Micheal Gregar Listen to How Not to Die by Michael Greger MD, Gene Stone on Audible. The disease delusion by dr. Jeffery s bland Listen to The Disease Delusion by Dr. Jeffrey S. Bland, Dr. Mark Hyman on Audible. KELSEY KUEHL IS FUNDRAISING FOR ALZHEIMER'S RESEARCHhttp://act.alz.org/goto/kelseykuehlFollow Kelsey on Instagram @KelseKoolFollow coach Chuck on Instagram @corecampfitCheck out "The Body Keeps Score" audible HERECheck out Coach Mike's Amazon Page HERECheck out the BONUS Podcast Content (Healthy BBQ Marinades) HERELet's take the guesswork out of health and fitness. Check out our 28 Day Nutrition Reset to know moreAre you summer ready? Check out our Booty Builder program HEREClick Here For More On LOF Fitness and Nutrition Vault MembershipSupport the LOF Podcast HERESign Up For the LOF Newsletter LINKThis episode and every episode is brought to you by our LOF Shop where you can find products and services for reaching your fitness goals on any budget go to  www.lifestyleoffitness.com/store  Follow us on our Social Media Accounts:Twitter -@LofFitness @MikeCaulo Instagram - @LOFLifestyleoffitnessFacebook - @LOFLifestyleOfFitnessYoutube - Lifestyle Of Fitness Support the show (https://paypal.me/lifeofafighter)

Join in on the adventure with goddesses Allyson and Julietta with explorer entrepreneur guest Anthea Daley! Anthea is a holistic and wellness advocate who believes in the mind body connection in creating health in the body. Not only does she use food as medicine but she fervently seeks ways to enhance physical, mental and spiritual health in as many natural ways as possible, at all times. Anthea is a Quantum Living Advocate and scanology practitioner using the Solex AO Scan Digital Body Analyzer/Frequency Optimizer.Anthea's most influential book(s): The Power of Your Subconscious Mind by Joseph MurphyAnthea's Website: https://shop.solexnation.com/guardianMentioned in the show: Julietta's current influential book - The Big Leap: Conquer Your Hidden Fear and Take Life to the Next Level by Gay Hendricks; Allyson's current influential book - How Not to Die by Gene Stone and Michael Greger, and E-Squared: Nine Do-It-Yourself Energy Experiments That Prove Your Thoughts Create Your Reality by Pam Grout; other books Athena likes are by Napoleon Hill#lifecoaching #success #motivation #mindset #selfloveSubscribe To and Watch The Voices of The Goddess with Julietta Wenzel and Allyson Mancini on Youtube HERE: https://www.youtube.com/channel/UCJkusUQRFjoRa0oDQpCLAbA/videos Facebook: https://www.facebook.com/Voices-of-the-Goddess-356165865475415Instagram: https://www.instagram.com/voicesofthegoddess/ Voices of The Goddess with Julietta the Magical PT and Allyson the Holistic Nutritionist is a show that  supports modern day goddesses in developing their super powers and acquiring the tools they need to achieve all their desires. Join us each week as we interview amazing women in the community who share their insights and how they use their tools to make their dreams a reality. Allyson, a Michigander, moved to South Florida in 1993 with her fiancé, Nick. Married for 27 years with two children, Nicholas 24 and Lexi  21.  A SAHM for 24 years and now an empty nester, she has found her true passion as a Holistic Nutritionist. Facebook: https://www.facebook.com/groups/healthylifestyleinandoutInstagram: https://www.instagram.com/allysonkmancini/?hl=en Julietta grew up in Wisconsin and graduated with a Physical Therapy degree from University of Wisconsin-Madison.  When not busy treating patients or teaching Voila Method in the US and internationally, she is making healing crystal art and jewelry, creating spiritual/healing paintings, or planning underground dining experiences. A contributing author in the best-selling book UNSTOPPABLE: Leverage Life Setbacks To Rebuild Resilience For Success.https://bodyandsoul-pt.com/   http://julietta.love/ https://soulcandycrystals.com/ https://www.facebook.com/TheMagicalPThttps://www.facebook.com/soulcandybyjuliettahttps://www.facebook.com/Juliettalove-108449684234840https://www.instagram.com/themagicalpt/https://www.instagram.com/soul_candy_/https://www.instagram.com/juliettadotlove/ 

New York Times best-selling author of multiple health and wellness books, Kathy Freston will discuss her newest book (coauthored with Gene Stone), 72 Reasons to Be Vegan: Why Plant-Based. Why Now. Kathy will discuss the extraordinary benefits of switching to a vegan diet and share tips for transitioning to a plant-powered lifestyle while still eating indulgent, delicious foods!

Wie ernähre ich mich am besten, sodass sich mein Körper im Gleichgewicht befindet? Beim Thema Ernährung gibt es so viele Mythen, wie sonst in fast keinem anderen Bereich. Natalie ist Ernährungscoachin, wir sprechen über einige dieser Mythen und in welchen Büchern/ Medien man sich informieren kann, sodass man diesen Verkaufslügen nicht auf den Leim geht. Außerdem sprechen wir über verarbeitete Produkte und warum diese im Bezug auf die vegane Ernährungsweise wichtig sind. Viel Spaß beim Hören! Buchlinks: How not to die - Michael Greger, Gene Stone: https://amzn.to/3AqzIh1 Vegan-Klischee ade! - Niko Rittenau, Sebastian Copien: https://amzn.to/3qAqVV6 Womancode - Alisa Vitti: https://amzn.to/3dvGvft

Eating Animals is a unique account from the author Jonathan Safran Foer who gives us an indepth view into the effects of eating animals in America. From factory farming to independent farms, Jonathan helps put into perspective how the excessive consumption of animals has had a global impact. Host of Creative Access Book Club Tasnim Siddiqa Amin (https://twitter.com/t_siddiqa_amin) and Production Assistant and Podcast Host Rory Boyle (https://twitter.com/MrRoryBoyle) discuss the thought provoking memoir with our host Diyora (https://twitter.com/thediyora). In next month's book club we'll be discussing Animalkind by Ingrid Newkirk and Gene Stone, so get reading now and send in your thoughts and comments via voice-note to voicenotes@broccolicontent.com Don't forget to share the podcast and join the conversation using the #BroccoliBookClub. And if you liked what you heard why not leave a review on your favourite podcast app.

Episode 281: Beyond Carnism with Dr. Melanie Joy Today's conversation is about an aspect of relational literacy confronting us every day: a relational paradox that begs an answer to these two questions. “What enables caring people to participate in, or otherwise support, practices that harm others, be they human or nonhuman beings? And what, then, could help shift this psychological orientation?” Questions Dr. Melanie Joy found answers to by researching the psychosociology of eating animals, a phenomenon she named carnism. What Dr. Joy concluded is this. “Eating (certain) animals results from extensive social and psychological conditioning that causes naturally empathic and rational people to distort their perceptions and block their empathy so that they act against their values of compassion and justice without fully realizing what they're doing. In other words, carnism teaches us to violate the Golden Rule without knowing or caring that we're doing so.” By deconstructing the carnistic system, she learned how violent or oppressive ideologies are structured. (Powerarchy, 2019) When Melanie was twenty-three years old, she ate a contaminated hamburger (campylobacter) and became severely sick, needing hospitalization. Surviving this incident—and questioning other aspects of how she and most of the rest of us were raised—took her on a journey from meat-eater, vegetarian to vegan and activist, theorist, author, social entrepreneur, and the eighth recipient of the Ahimsa Award for her work on global nonviolence. The Dalai Lama and Nelson Mandela received this same award.  Today, our purpose is not to transform you into eating a plant-based diet. However, the evidence is compelling if you do not want to die from heart disease, lung disease, digestive cancers, infections, diabetes, high blood pressure, liver disease, blood cancers, kidney disease, breast cancer, suicidal depression, prostate cancer, Parkinson's disease, or Iatrogenic causes (dying from Doctors who know how to treat acute diseases, broken bones, and chronic infectious diseases but, do not know how to prevent disease)¹. So instead, we are here to create an awareness of Why We Love Dogs, Eat Pigs, and Wear Cows. Dr. Joy's book was first published in 2010, and a tenth-anniversary edition was released in 2020. We discuss the global plant-based movement 10 years later and her work in over 50 countries. You can get beyond carnism by bridging the gap between our professed values and those values we practice and by understanding the many ways carnism conditions us to be nonrelational. We discuss: The tenants of carnism and how these tenants are woven into our systems. Being trained to psychologically distance from our empathy. Classifying animals as edible and nonedible. How the dominant culture oppresses and what it teaches us about moral superiority. What does eating meat have to do with nonrelational relating? Do we think eating meat is normal or abnormal? Becoming an Ally and being as vegan as possible. An affirmative conversation you can lean into to get beyond carnism. DOWNLOAD Podcast Sponsor Strategies to Grow Your Business Monthly Bookkeeping Payroll Services Back Office Strategies and Support Contact Us Now Episode Resources How Not to die by michael greger, M.D., FACLM ¹How Not To Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease by Michael Greger, M.D., FACLM and founder of Nutriontionfacts.org with Gene Stone (2015) Conscious Attentive Leadership Mentoring After listening, do the following three C.A.L.M. Activities:1. Take this risk or do this adventurous task: Three important relational values are respect, dignity, and integrity. Notice in your daily interactions if there is a gap between knowing these three values and implementing them.You can know that respect, honoring dignity, and integrity is essential values, but not live them when interacting with others.

This Week’s Featured Interview: Exelon’s nuclear bailout in Illinois is yet another in a series of scams to trick the public out of billions of taxpayer dollars with no guarantee of increased nuclear safety.  We talk with Dave Kraft,  Director of the Nuclear Energy Information Service (NEIS), headquartered in Chicago  He is a veteran of...

https://www.alainguillot.com/gene-stone/ Gene Stone has written many books on animal protection and plant-based nutrition, including the #1 New York Times bestseller, Forks Over Knives. His latest book is 72 Reasons to Be Vegan: Why Plant-Based. Why Now. Get the book here: https://amzn.to/3w0NiUZ

From the earth’s tallest peaks to the ocean floor, no part of the world is spared of climate change. Right now we are facing a disaster of global scale, our greatest threat in thousands of years - climate change. In an effort to inspire change, we sat down with experts who have built sustainable organizations and are making revolutionary efforts to combat climate change by doing everyday activities in a more sustainable way. Collectively, we can make a world of difference. About the Panelists: Arielle Crawford -- is the founder and designer of ARIELLE, a sustainable apparel label committed to regenerative materials, fair-trade labor, supply chain integrity and consumer education. Her clean and timeless aesthetic encourages a “less, but better” approach to fashion, reflecting both legacy craftsmanship and modern versatility. She draws upon her resourceful upbringing in West Texas, her experience in the NYC fashion industry, her studies with indigenous communities in South America, and low-footprint living for the inspiration of her mission-driven brand. Gene Baur -- has been hailed as “the conscience of the food movement” by Time magazine. Since the mid-1980s, he has traveled extensively, campaigning to raise awareness about factory farming and the urgent need to fix our broken food system. His most important achievements include winning the first-ever cruelty conviction at a U.S. stockyard and introducing the first U.S. laws to prohibit cruel farming confinement methods in Florida, Arizona, and California. His efforts have been covered by top news organizations, including The New York Times, Los Angeles Times, Chicago Tribune, and The Wall Street Journal. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives author Gene Stone. He was recently named one of Oprah Winfrey’s SuperSoul 100 Givers. Jodi Monelle -- is the founder and CEO of global plant-based media company, LIVEKINDLY. With the highest engagement rate of any plant-based media publisher, LIVEKINDLY is focused on empowering people to make positive changes - big or small - in their own lives, and to show how daily actions make a difference in the world. Liz Dee -- is Co-President of Smarties Candy Company, makers of Smarties candy rolls. She is CEO of Baleine & Bjorn Capital, a venture capital fund that invests in businesses creating solutions to outdated animal products, and founder of Vegan Ladyboss, a global community of organized, connected and empowered vegan women. Moderated by Deepika Phakke. Visit http://g.co/TalksAtGoogle/ClimateImpact to watch the video.

Kathy Freston is the vegan spokesperson, Gene Stone is a ghost-writer for humane causes, both are best-selling authors. What happens when they decide to put their brilliance together? A new book—72 Reasons to Be Vegan. Both Kathy and Gene have been on the show before (episodes 83 and 100, respectively), so we dedicated this episode to catch up and chat exclusively about the book. With 72 reasons, there was plenty to talk about. Meant to be an advocacy tool for those already eating a plant-based, we were delighted by the book’s fun-loving nature and fact-based evidence. From dismantling the vegan stigma to what’s really wrong with eggs, Kathy and Gene prove there are plenty of reasons to be vegan.    What we discuss in this episode:   - Why Kathy and Gene partnered for the book   - 72 Reasons to Be Vegan    - The skyrocketing vegan food market and our favorite vegan products   - Chicken farming and the egg industry   - Personal vegan stories    - JUST Egg   - Follow Kathy @KathyFreston and Gene @genestone2022   Connect with Switch4Good - YouTube - https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg   - Facebook - https://www.facebook.com/Switch4Good/   - Instagram - https://www.instagram.com/switch4good/   - Twitter - https://twitter.com/Switch4GoodOrg   - Website - https://switch4good.org/

If there's one person who put the vegan lifestyle on the map, it would have to be Kathy Freston. For over 10 years, Kathy has been part of the plant-based movement. She has written nine books including Veganist, The Lean, Clean Protein, and Quantum Wellness. Her newest offering, co-authored with Gene Stone, is entitled "72 Reasons To Be Vegan - Why Plant-Based. Why Now" which was released on March 30 of this year. Kathy's appearance on The Oprah Winfrey show inspired Oprah and her entire staff to go entirely vegan for 21 days. In addition, Kathy appears frequently on national TV, including Ellen, Dr. Oz, Good Morning America, The Talk, Extra, and Oprah, and her work has been featured in Vanity Fair, Harper’s Bazaar, Self, W, Fitness, and The Huffington Post. In this episode, Kathy Freston and Nancy touch on numerous subjects including: Kathy's personal journey to veganism Faux meats and processed food How to reduce our environmental impact Soy and breast cancer Dairy intolerance Better sex and glowing skin Keto diet Foodborne illness You can find Kathy's new book "72 Reasons To Be Vegan" here. Follow her on Instagram  and learn more about Kathy Freston on her website. Thanks to Bragg for sponsoring today's podcast. Go to www.Bragg.com and use coupon code VEGAN15 for 15% off your first order. Additionally, you can find my organic vegan CBD products made from hemp on my website. If you have any questions about how CBD may help you, don't hesitate to reach out to me at questions@ordinaryvegan.net. For recipes and inspiration, follow me on Instagram @ordinaryvegan and join our fun Facebook Group and community. Sign up so you don't miss any of Ordinary Vegan's podcasts or recipes. Are you looking for a simple, no-fuss recipe book?  You can purchase my book “The Easy Five-Ingredient Vegan Cookbook” here. Also, if you get a chance, please write a review on Spotify or Apple Podcasts so our community can grow. Thanks for listening and a big thank you to Kathy Freston for sharing her knowledge with the Ordinary Vegan community!  

Our guests today are Gene Stone and Bill McKenna and we discuss being vegan and the courage to let go of what is harming us

New York Times bestselling author and Tedx talker Kathy Freston is out with a brand new book! 72 Reasons to Be Vegan is a compact, easy to digest, and highly entertaining summary of why plant-based is the solution to so many of our problems! Order NOW for immediate delivery in print or audible: https://amzn.to/2PGhaqe It's everything you need to know about graduating beyond meat and dairy, but may have been afraid to ask! Co-authored by NYT bestselling author Gene Stone, it covers nutrition, disease prevention, fitness, climate change, and sex, specifically how sexual function can be improved for men and women on a vegan diet. Now that we have your attention... this is the perfect book to satisfy your own curiosity or to give to that veg-curious friend. For more: kathyfreston.com. Kathy Freston, who has appeared on Ellen, Good Morning America, Extra, and Oprah, talks to #JaneUnChained's Jane Velez-Mitchell. Visit JaneUnChained.com for thousands of printable vegan recipes.

New York Times bestselling author and Tedx talker Kathy Freston is out with a brand new book! 72 Reasons to Be Vegan is a compact, easy to digest, and highly entertaining summary of why plant-based is the solution to so many of our problems! Order NOW for immediate delivery in print or audible: https://amzn.to/2PGhaqe It's everything you need to know about graduating beyond meat and dairy, but may have been afraid to ask! Co-authored by NYT bestselling author Gene Stone, it covers nutrition, disease prevention, fitness, climate change, and sex, specifically how sexual function can be improved for men and women on a vegan diet. Now that we have your attention... this is the perfect book to satisfy your own curiosity or to give to that veg-curious friend. For more: kathyfreston.com. Kathy Freston, who has appeared on Ellen, Good Morning America, Extra, and Oprah, talks to #JaneUnChained's Jane Velez-Mitchell. Visit JaneUnChained.com for thousands of printable vegan recipes.

New York Times bestselling author and Tedx talker Kathy Freston is out with a brand new book! 72 Reasons to Be Vegan is a compact, easy to digest, and highly entertaining summary of why plant-based is the solution to so many of our problems! Order NOW for immediate delivery in print or audible: https://amzn.to/2PGhaqe It’s everything you need to know about graduating beyond meat and dairy, but may have been afraid to ask! Co-authored by NYT bestselling author Gene Stone, it covers nutrition, disease prevention, fitness, climate change, and sex, specifically how sexual function can be improved for men and women on a vegan diet. Now that we have your attention... this is the perfect book to satisfy your own curiosity or to give to that veg-curious friend. For more: kathyfreston.com. Kathy Freston, who has appeared on Ellen, Good Morning America, Extra, and Oprah, talks to #JaneUnChained's Jane Velez-Mitchell. Visit JaneUnChained.com for thousands of printable vegan recipes.

Dr. Bond discusses the book Animal Kind with author Gene Stone as well as the health benefits you may see by changing the way you think about what you eat.

About 72 Reasons to be Vegan: Why Plant-Based. Why Now.Better sex, glowing skin, and more money…by going veganDid you know that if you adopt a vegan diet you can enjoy better sex? Save money? Have glowing skin? You can ward off Alzheimer’s, Type 2 diabetes, rheumatoid arthritis, and other metabolic diseases. You can eat delicious burgers. Help save the planet. Join the cool kids, like Gandhi, Tolstoy, Leonardo—and Kyrie Irving, Kat Von D, and Joaquin Phoenix. Oh, and did we mention have better sex? (It’s about blood flow.)Those are just some of the 72 reasons we should all be vegan, as compiled and persuasively argued by Gene Stone and Kathy Freston, two of the leading voices in the ever-growing movement to eat a plant-based diet. While plenty of books tell you how to go vegan, 72 Reasons to Be Vegan is the book that tells you why. And it does so in a way that emphasizes not what you’d be giving up, but what you’d be gaining."Bestselling vegan activist Kathy Freston and the movement’s best chronicler, Gene Stone, team up to give us 72 reasons to go plant based (and better sex is just one of them!) A must-read for anyone concerned about the future of our planet, their own health, or the moral ramifications of meat-eating.”—Dan Buettner, National Geographic Fellow and author of The Blue Zones This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit healthmatters.substack.com

This Week’s Featured Interview: Oregon Nuclear Legislation is being proposed that will knock the knees out of 1980’s ballot initiative that banned nuclear reactors in Oregon until/unless they were approved by voters AND the federal government had a working long-term storage facility for the resulting high level nuclear waste.  Lonnie Clark – both a podcaster...

Ingrid Newkirk, the founder and president of PETA and author of multiple books. Her passion and dedication to making this world a better place for all living beings has inspired countless others to do what they can to help animals. Ingrid Newkirk and bestselling author Gene Stone explore the wonders of animal life and offer tools for living more kindly toward them. They show readers what they can do in their everyday lives to ensure that the animal world is protected from needless harm. Whether it's medicine, product testing, entertainment, clothing, or food, there are now better options to all the uses animals once served in human life. She will discuss her new book, Animalkind, and share easy ways to help animals in your daily routine.

I sat down with world-renowned vegan chef and author Jason Wyrick who has co-authored a NY Times Bestseller "21 Day Weight Loss Kickstart" as well as the book "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico". He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience which is now defunct and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. We talk about being vegan, health benefits, dairy, cheese, his home delivery service of amazing vegan food called The Vegan Taste and his restaurant Casa Terra. Jason gives us such a great insight of his progression of eating like most of the population to becoming a vegetarian and finally a full out vegan. It was such an honor for me, to have such a celebrated chef and author on my show. Because I've eaten his food, this conversation had so much more of a meaning due to my various attempts of being vegan myself. I hope you enjoy this conversation and the knowledge Jason shares with us all from his heart. Jason Wyrick: Vegan Food Delivery Service: The Vegan Taste Vegan Restaurant: Casa Terra Co-authored a NY Times Bestseller: "21-Day Weight Loss Kickstart" and "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico"He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Connect with Jason: YouTube: https://www.youtube.com/user/thevegantaste/videos Facebook: https://www.facebook.com/jason.wyrick.5 Instagram: https://www.instagram.com/casaterrarestaurant Twitter: https://twitter.com/VeganChefJason https://youtu.be/6jzSCBvX7PA ********** Podcast Music By: Andy Galore, Album: "Out and About", Song: "Chicken & Scotch" 2014 Andy's Links: http://andygalore.com/ https://www.facebook.com/andygalorebass ********** If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. For show notes and past guests, please visit: https://joecostelloglobal.com/#thejoecostelloshow Subscribe, Rate & Review:I would love if you could subscribe to the podcast and leave an honest rating & review. This will encourage other people to listen and allow us to grow as a community. The bigger we get as a community, the bigger the impact we can have on the world. Sign up for Joe's email newsletter at: https://joecostelloglobal.com/#signup For transcripts of episodes, go to https://joecostelloglobal.com/#thejoecostelloshow Follow Joe: Twitter: https://twitter.com/jcostelloglobal Instagram: https://www.instagram.com/jcostelloglobal/ Facebook: https://www.facebook.com/jcostelloglobal/ YouTube: https://www.youtube.com/channel/UCUZsrJsf8-1dS6ddAa9Sr1Q?view_as=subscriber Transcript Jason Wyrick: Joe: All right, welcome, Chef Jason Wyrick, this has been a long time coming for me. I have looked forward to interviewing you the moment I tasted the food that was delivered to my house. So here we are and I'm so excited to have you on the podcast and I really appreciate the time and you actually saying yes to me, so thank you so much and welcome! Jason: Well, you're welcome, I appreciate you having me on here. Joe: Yeah man this is a, the way this came about for me was I got a flyer in the mail and it was one of those things like come to this free, healthy dinner to hear some, I don't know, some sort of talk about healthy eating and nutrition. And it happened to be from a nutritionist, a company in town, like an office in town. And I went and then I, I got pulled into it, you know. The food we had was great, but it wasn't necessarily vegan, it was just healthy. But then when I got into the program, which was not cheap by the way, but I felt I was worth it. They started to say, you know, do all this blood work and then we found out my, I knew my cholesterol is always a little high. So their program is doing vegan for 30 days on their menu. And then from there, you, you know, you the hope is you stay with it or you alter it a little bit or whatever, so that's how I got into this. And the problem for me was I literally was so busy I did not have the time to prep my food. It was taking me like half days on Saturdays, half days on Sundays. And I was like, my weekend is shot and I've prepped all this food and, and I, you know, any small amount of time I had was gone. So then I really went on the hunt for trying to find healthy vegan food that I could just literally eat and not do anything with. I had already done, I think I did Sun Basket a while back. You know, all the food prep things that you know Jason: Right. Joe: of and we talk about. So that's how you and I got connected. I, I don't even know how I ended up finding you. I say it was just purely, I was so desperate doing a Google search and I found you and I was like, SOLD! You mean I can just heat it and eat it, right? That's that's your thing, it's just heart and eat. So here we are. So I want to start from wherever you want to start. I know that this was a health thing for you in combination of other things. But knowing the stories that I've read and interviews I've seen of you, that this came about more for a health reason initially for you. And then it just blew up from there and and it became your passion, which is really cool to me, because this is what I preach on this show and on my videos, is that I want people to live or fulfilled lives doing what they love. And it's cool that you went into that direction knowing some of your past, which you can talk about om how this all started for you. So take Jason: I'm Joe: It away! Jason: Sure it was a kind of a winding journey, I think I mean, it, it seems kind of straightforward when you look at it. I was unhealthy, I went vegan, I got my health back. Hurray! But that's, that's really not how it started, I mean. It's starts when I'm a little kid because, I think I didn't eat great, but I didn't eat bad for the kind of regular American diet. Which meant, you know, my mom cooked some of the meals and occasionally ordered out and I played sports all the time, I was always active. So I was a super healthy rail thin kid. And then as I got older, towards the end of high school and in college, I kept eating the same way I had been eating the last few years and last few years had changed because my mom went to work, she got busier and so our food choices changed to, "What, which one of these seven different chicken dishes do you want tonight that I know how to make? or would you like Taco Bell or Burger King or Pizza Hut or something like that?" So when I stopped playing sports all the time and was super active, the calorie and taken and honestly, like the terrible food I was eating, started to catch up with me. And so I, I probably put on 30 pounds from when I was 16 to probably 19 and just kept going up about 10 pounds a year from there. Jason: So I was already getting overweight. And then right at the end to college, I started learning how to cook. So I went to, I went to this really great Egyptian restaurant in Fort Worth where I went to college, had the ah this amazing meal with the first amazing meal I'd ever had. And I was like, "I want to learn how to eat like this!" And I'm broke because I'm in college. So I started to learn how to cook for myself. And then right after that, it was like two months after that, I went vegetarian and that was solely for ethical reasons. No real idea of the health impact or anything like that, that it has. I didn't care at the time, I was just going to keep eating food that was super tasty and not worry about the health part. So, of course, even going vegetarian, a couple gaining weight. In fact, I was kind of a stupid vegetarian, I'll just be blunt about it. I took the meat I was eating and I replaced it with blocks of cheese. So instead of these instead of like these super fatty steak fajitas loaded with sour cream and cheese that I was eating before. Now I was eating cheese lover's pizza from Pizza Hut and the additional topping was extra cheese. Exactly! [laughter] Joe: [laughter] Jason: And that was that was my dinner. I was with someone at the time, she had her own pizza. It was it was terrible. And so I became incredibly overweight. I weighed about 330 pounds and I got type two diabetes by the time I was in my mid 20s. And I was, I was faced with having to take insulin for the rest of my life and in basically starting to deteriorate even more. Like I was already deteriorating, my eyesight sucked, sleeping 10 to 12 hours a day. Everything you can think of with Type two diabetes was going wrong with me. So I was facing having to take medication and deteriorate for the rest of my life, which was probably not going to be that long at this point or changed my diet. And so it's, it's funny because I was, I've been vegetarian for five years and I had, I had heard of vegans, but I didn't really know what they were. And I even made fun of it a little bit.[laughter] Joe: Right. Right. Jason: This was back in the late 90s. And then all of a sudden it's 2001 and I'm faced with having to make this choice, do I do I give up this food that I love, which is cheese, and live a better life or just keep going with the cheese and and it's funny because even though it it sounds like a no brainer, like eat cheese and die or give up cheese and regain your health. I mean, it sounds like an obvious choice, but there is so much there's so much pain involved in a lifestyle change, that the stress of that was really bad in itself and, and going vegan in 2001 when really no one else around me was, was vegan. It meant I had to learn how to cook, I had to learn how to fend for myself, I had to completely change all these foods that I knew how to make and eat when I was growing up. And so it was super stressful at first. And so I relaxed a little bit and decided I was going to give myself a cheat day. So I was going to be a cheating vegan once a week. So every Wednesday night I'd go out and I get all you can eat enchiladas at my favorite Mexican restaurant and they bring them out in pairs they'll bring you two enchiladas at a time. And the first time I went in there, the waiter was like, "OK, yeah, whatever, it cool! He brings out enchiladas, except I eat 14 of them. Joe: Oh, my gosh. Jason: And then they come back the next week and all of a sudden the waiter's like, "Hmmmmm" because I need another 14 enchiladas. So by the third week, the waiters like "I hate you but I have to serve you anyway." Joe: You're like the, you're like that all you can eat buffet, crab, Jason: Right. [laughter] Joe: Leg guy. [laughter] Jason: It's it's probably familial in some way because I know my, my little brother would go to a Mongolian stir fry places and he take the bowl and see how much he could pack in the bowl because it was one pass through. And so he'd, he'd have the regular bowl and it only come up like three inches and then there was like the six inch pile of stuff on top Joe: Oh, Jason: Of the. [laughter] Joe: My gosh. It's. Jason: So there must be something familial about that, that buffet all you can eat thing. I, so I, but anyway, the point is, I, I did that for a few months and even then I managed to start losing weight and my symptoms went away. So I'd be vegan for the entire week, except for this one, one rather egregious cheat meal but it was still just one meal. And then it went to once every other week when I would go to this place. And then once a month. And then I remember the last time I purposely had went to this place in order cheese that I order in the enchiladas and I, it was a weird experience because I looked at them and I realized they didn't taste good to me anymore. They didn't have that, that feeling you get when you cheese that Homer Simpson like, "dooonnuuttt" like when you eat dairy, so I didn't have that anymore. They didn't taste good and I realized I was ordering them out of habit and not because I actually wanted them. So I didn't even eat the enchiladas, I pushed them away, paid the waiter, who probably sighed relief Joe: Right. Jason: that I was getting had their there and that was the last time I ever stepped foot in that place. And at that point, I was a full on vegan, which took me about eight months. And it also coincided with me completely getting rid of diabetes. Jason: And Joe: Incredible! Jason: After the first year, I dropped about 60 pounds and then when I added in some real exercise, I dropped another 60, so I dropped about 120 pounds over two years. Joe: That's incredible. And I think Jason: Yeah. Joe: What people need to understand about you, you're a big guy. Like I know Jason: Yeah. Joe: from the interviews and stuff, 6' 3", right? Yeah, I mean, that's you know, and and I think at one point you said you, you went to school and lived in San Antonio...Fort Worth, sorry. So you're like in steak town. Jason: Yeah, I mean, Joe: Right. Jason: The nickname of Fort Worth is Cowtown. Joe: Yeah, ok, so there you go! Yeah, so that must, the be, that must be hard. It's just the stigmatism with, you know, vegan and yoga and all of those kind Jason: Ok. Joe: Of things. Right. It's tough. Jason: It depends. OK, it was weird because Texas is really interesting. I mean, I grew up here in Arizona but my dad is Texan. And so I was already pretty familiar with Texas before I actually moved there for school and stayed there afterwards. And Texas has this reputation of being big and boisterous and rednecky and it is. But it also has has this huge liberal side and has this huge health side, has this huge vegan side to it. I mean, I remember when I was in college, I went to the Texas Vegetarian Chili Cookoff. And this was in the mid 90s and it was like this huge gathering of people from all over Texas doing this Chili Cookoff. Like Texas had one of the biggest vegetarian societies in the 90s, at least when I was there participating in that stuff. And so Texas is just this really cool mix of all these different things, religion and Atheism and big hair money and rebel activists and steak eaters and vegans and no one is quiet about it. Maybe that's the one thing about Texans is, you know, everybody kind of gets by in the big city but they're, they're friendly but boisterous about that stuff, which makes it really cool. Anyway, that's my tangent on Texas. Joe: No, but that's great, because it's exactly you, you saying that is exactly how it educates people to know that it's not just big hats and boisterous voices and steak and whatever, it's, I had no idea that you would think that long ago people were vegan in the state of Texas. Jason: I mean, I think, I think Fort Worth had one of the first vegan restaurants in the country, which was Spiral Diner that opened up in 2001. Joe: Yes, I don't think anybody would ever know that. So that's, that's cool. So the tangent was great. OK, so you are, this is what year now that you go full vegan? Jason: So that was the, I started the beginning in 2001 and then I was full vegan by the end of 2001. Joe: Got it. Jason: And I think, I think I might be more like a lot of other people with this, like I've, you know, I've written books with a lot of the vegan doctors and usually their message is that's all or nothing proposition. You go from zero to 60. And from a physiological standpoint, you're going to regain your health really fast that way. But if you're miserable doing it, chances are you're going to quit out. And so I think for a lot of people transitioning, as long as they have it in their mind that it is a transition, it makes it easier for people. So that's that's what I did. It took me it took me about eight months to fully transition over. And I tried to zero to 60 approach for Joe: Right. Jason: three weeks, and it, I was miserable. Joe: Yeah, and for me, the 30 day thing I did not find hard, the part I found hard about it was the meal prep and that's literally what was difficult for me. And I even heard you in some other interviews, the good thing that we have going for us these days is that it's, it's much more accepted in the world. And when you go out to a restaurant, there are options that would have never been there 10 years ago. Jason: Yeah, there are plenty of options, Joe: Right. Jason: Which has made it an interesting landscape for vegan businesses. Because I think in the past, vegan's gravitated towards vegan businesses because that was their only choice. And now at least in the Phoenix area, vegan businesses are just one amongst a bunch of other vegan options. Joe: Right, but I think the key and the reason I was so excited to have you on is what helped me get through the, the, the next 30 days that they asked me to do because they could see that my cholesterol was dropping. So Jason: Great! Joe: They were like, will you, "Are you willing to buy into doing it another 30 days? And towards the middle or end of the first, as I think when I came across your website and then it was easier for me to say yes, because I literally just could not afford the time to prep. Jason: Right. Right. Joe: But but besides that, the biggest thing for me was the taste. And I don't know, like this could be a trademark or something that I'm saying, but I didn't know vegan food could taste so good, and you can still Jason: No it's true, Joe: if you want. If it's not taken by somebody, it's all yours. But, yeah, that's what it was for me, man. When I first dug into it and the way I worked with you was that I wanted it spicy, which you were all down for. I think even when I, I got from my doctor what I needed to do, he said, OK, well, if you're gonna get this food from The Vegan Taste, just make sure, ask them if it's low and oil, right?. And it so... Joe: It everything was a yes. Like all, you know, that was when I wrote to you, Yes, you know, it's either low or minimal oil or no oil. And I can get it the way I like it, so you made it spicy, which is the way you said you liked it in email. Jason: Right. Joe: So it was like the perfect marriage. I was like sold! Jason: Yeah, I think that's, that's the key to getting people to make a change. It's about honestly, I think it's like about the in the environment that you put people in. So I know Dan Buettner, who wrote the Blue Zones by it. And one of the things that he told me that really impacted the way I thought about food and getting food to people and the way we treat people, is that the the biggest determinant for someone making choices that let them live a long time was not their willpower, was not a doctor's prescription or anything like that, it was the environment in which they lived. And so if the choices were easy to make, to go out and exercise, statistically speaking, more people would go out and exercise...that way. And so to me, food is part of the environment that you're in. And so the easier I can make it on someone to make a better choice for themselves, the bigger chance they are they're going to have to actually make that choice. And so for me, that's putting ready to eat meals in front of someone that's going to make them happy. Joe: Yeah. Jason: The less you have to worry about it, the easier it is for you to be healthy. Joe: Yeah, it's it was so nice to find the website. It was that, I could hear that sound when the heavens open, I was like "Thank you!". It's the only thing that's gonna keep me on track. Now, you know, before, before we get too deep into this, I'm not full vegan. Since doing nutrition program, I've cut out a lot of, like I would use, I would snack before dinner. I'd be so hungry I'd come home at four o'clock, whatever, and I'd pull out the the block of cheddar cheese and some Triscuits and, you know, just take the edge off. I, I stopped doing that a lot more than I use, you know, it's, it's cut way back to almost minimal, you know, to none. I don't drink, I used to drink half and half of my coffee and now all I use is either oat milk or almond milk. So I've completely switched over to that type of stuff. So while we're on the subject of, of, you know, how this has helped you, why do you think dairy is so bad? Is it just that it's like, was it not meant to be eaten or drank? Is it just like we've created this product that should not have existed? Jason: I think so. I mean, dairy's primary uses to grow a baby. And so you're you're consuming something that's meant to grow another being and as, as adults, we're not, I don't think we're supposed to be consuming foods that are continue endlessly making us grow to that scale. Like I have a five year old daughter, I watch how much she eats and sometimes as much as I do, because she, she's always out there running around and she's, like I look at her in a week later, she's taller and I'm like, oh, my God! And so calorically dense foods are good for her, I mean, that's why human mothers breastfeed and you know, all this other stuff. But then when you stop growing and you keep eating those foods, you're consuming growth hormone and all this other stuff that I don't think we're meant to be consuming. And then, you know, there are a couple other issues that go with it, which it turns out casein, which is the protein in milk seems to be carcinogenic, even, even in that milks appropriate species after their weaning, it seems it seems like the incidence of cancer goes up in that species if they continue to consume milk even from their own species after they're supposed to stop drinking it. And then, I mean, look at us where we're drinking stuff that's meant to grow a baby cow into this big monster cow compared to humans I mean a cow is pretty heavy. Jason: So, you know, there's, there's that it's, it's loaded with fat and it's all if you have cheese, it's all condensed down into this calorically dense product with all these other, all these other ingredients into it that are probably not meant for us to just get fuel. And it's all like if you take milk, milk is this big volume, take cheese and it comes down to  this little thing, all that condensed down. It's like a black hole of food. And then you're you're eating that, so, of course, no wonder you're you're getting fat, you're having arteriosclerosis as you age and all these other problems. So that's why I think the health problem is with dairy. From, from an evolutionary standpoint, it's was a good thing because you could have this nutrient dense food even in times of famine. That's, that was one of the benefits of cheese because cheese was basically shelf stable in a long period of human history when we didn't really have very many shelf stable foods, the same way that after a fashion beer, a shelf stable, just one of the reasons that beer was traded there and there are all these ways to preserve foods during times of famine and we just don't live in that anymore. Joe: Right. So on the dairy part of this, what I guess people have a hard time thinking of how they would substitute a cheese for these recipes, and I know that in you know, you have this enchilada recipe and you, there's I mean, you have a ton of different recipes. What are just some off the top of your head, some substitutes that you do use for cheese? Like, how would someone make a pizza? What would they put on it as their cheese? Jason: You know, it depends. There are a lot of nondairy commercial cheeses out there. I think from a health standpoint, they're good insofar as you're not getting casein and all these hormones that go with it, but I can't pretend that they are health food. Joe: Right. Jason: I mean, it's base, it's like cheese is solidified fat when it's dairy and the non vegan cheeses are still a solidified fat. They just have all the other junk that goes with them. So, you know, if you if you limit that look, if you're going to have a pizza and you have it once a week and you put some vegan cheese that's made out of almonds or cashews or something like that on it, you're going to be OK. If you do that every single day, you're not going to be so OK anymore. You can still be a junk food vegan. In fact, it's easier now to be a junk food vegan than it is to be a healthy vegan, because you can run over to Carl's Jr. and get a Beyond burger, that's, you know, still loaded up with all this fat and it's still a burger where as when I went vegan almost 20 years ago, if I was craving a burger, I had to make it myself. Joe: All right. Yeah, I mean, the creativity Jason: So that's. Joe: That, that you have to come up with for these recipes must be daunting. Jason: I sometimes, but only because when I do a lot of recipes, Joe: Right. Jason: I mean most, most chefs at a restaurant might do 30 recipes throughout the year. If they're really pushing themselves. I think with the delivery service, we're doing 300. Joe: WOW! Jason: Every, every year, at each year, it's different too. Joe: Ok. So you're rotating 300 recipes a year from The Vegan Taste. Jason: And we're just making about as we cook every week. Joe: It's amazing! Jason: Yeah, it's, it's, it's daunting, but it's cool. Joe: Yeah, it's. Jason: Yeah, I mean, and like back to the cheese thing, sometimes it's replacing that, that fatty mouthful, mouthfeel that cheese gives you so you can even use something like an avocado or you can use, what are my favorites is this thing called pipián verde, which is just this ah pepitas and tomatillo puree. It's it's a classic Mexican dip and I'll just use that on enchiladas or we'll make our own cheese at the restaurant, sometimes we'll make it just out of almonds and some other ingredients and we'll make our own queso fresco like that and we make our own mozzarellas and stuff. That's a little laborious, I think, for the for the home cook, it's just getting that, that creamy texture which you can get from nuts and seeds. Joe: Right. Yeah. Because even on the recipes at Casa Terra, your restaurant, I saw that there was I think you have is it brick oven pizzas or just... Jason: Yeah, Joe: Or Jason: We have worked fire Joe: Wood Jason: With Joe: Fire. Jason: Fire pizzas Joe: Right. Sorry. Wood fire. Yeah. And so and I did see one of the recipes are one of the descriptions of the you know, the pizza said mozzarella. So I was like, OK, how does he doing that? Jason: Right. It's just a, when you get to that type of cheese, that's it's a little time consuming and it's a mix of art and chemistry. Joe: Yup. It's just it's incredible. So I know we just kind of skipped over it a little bit but we talked about your daughter and, and I and I know we talked about, we didn't quite say that she's vegan, but I know that she is from based on my research about you. And I know it's tough with kids these days with all of the gluten allergies and, and everything that's going on that or used to be a lot tougher. Now, its parents are more aware there are more options and I would think that it's almost the same thing with your daughter as it is with a child that has a gluten allergy. When they go to a house for a birthday party and let's just go back to using pizza as a example, because that's how I grew up, right? That your parents would buy a bunch of pizzas, and... What does she do in that case? Or how how do you let the parents know that she's vegan and that, you know, that isn't something she would (A.) like to eat or (B.) she shouldn't eat or (C.) it might make her sick of she eats because she's not used to eating cheese. Jason: We just we tell them and ask them not to make a big deal out of it. And then we make sure our daughter has food that totally owns everybody else's. Joe: Perfect. Jason: I Joe: That's awesome! Jason: When she was in school before COVID hit, the teachers were asking if we could bring stuff for them. Joe: That is so funny. I can imagine, no I, listen, I know what it smells and tastes like. Every kid we sit there with, their pizza from Dominos going, WWO!, what are you eating? I'll trade you, I'll trade you two slices for that, that's perfect. Well good, she's totally vegan incorrect? That's amazing. So you, what is the Vcology project? Is that how you say it? Vcology Project? Jason: Vcology. Joe: Vcology. So. Jason: It's pretty much the umbrella for all the stuff that I do. Joe: That's what I thought, I just wanted to make sure. And I, because I know that you spoke about The Vegan Taste, which is the home delivery food service, Casa Terra, which is the restaurant out in Glendale, Arizona. And then I heard you speak about other things potentially coming down down the road, so I assumed that that was the umbrella where all of these things would fall under. Jason: Yeah, I mean, we're working on commercializing our cheeses on a large scale. We've already had one big vegan restaurant chain express some interest in it, which was really cool, it came out of the blue. But that was, that was a nice surprise. And Joe: Yeah. Jason: And we just want to roll out really high quality vegan cheeses onto the, onto the food service market and then retail, if we can. Joe: That's great. Jason: But if I can. I mean, if I can get, like some of the best restaurants in Phoenix using high quality of vegan cheeses, all of a sudden it opens up really great menu options for vegans around the entire town. Joe: Right. And I Jason: And Joe: Was Jason: I Joe: Thinking Jason: Think Joe: Good Jason: Go ahead. Joe: While I was sitting Jason: I think. Joe: On the dairy part of it, and I didn't even know that this underlying thing about the cheese had a broader scope or what was happening. I just I kind of chose the one thing that I know, like you, you know, it's like, how do you have ravioli? How do you have a pizza? How do you, if you you're so used to having half and half in your coffee, how do you make the move away from dairy? And I think that's, I think that's harder almost than the meat part of this or that Jason: It's way Joe: Or the Jason: Harder. Joe: Protein part of it. Right. Jason: I didn't know why until Dr. Barnard told me a few years ago that the casein in cheese is called the casomorphin and that basically means that acts like morphine. It acts like an opiate in your system. And I was like, "That makes sense!!", because one day I just gave up meat and it was like, whatever but when I gave up cheese, I had withdrawal symptoms. I was jonesing, I mean, like the hands were shaking and I had headaches and I was irritable and everything else that I had heard from people that were trying to give up cigarettes or drugs or something like that, I was going through and I'm like, "What the hell is going on?" That was, that was one way where I knew, like, I've really gotta get off this stuff, because Joe: All right. Jason: If I'm having that reaction, this is probably pretty bad for me. But it was a few years later when he told me why. And so Joe: That's Jason: Anyway, Joe: It. Jason: I think that's why cheese is so hard. Joe: That's incredible. How did the two of you get connected for that book? Your book? I wrote it down. I'm going to have it in the show Jason: Sure. Joe: Notes. Jason: The "21-day Weight Loss kickstart". So he was coming through town to do a talk and they wanted someone to do a cooking demo and I was the only one in Phoenix, doing this kind of stuff, so I just volunteered to do it. They were gonna pay me and I was like, don't worry about it, I'll just I'll just do it. And so we became friends through that and then I started teaching the cancer project classes here in Phoenix for a few years, which later became their Food for Life program. And, and during that, I just developed tons of recipes every single week. Because I think back then they were kind of in the same boat that a lot of healthy, healthy doctors are in, we're like, they're like, you have to change your diet. Here's how you do it. But they're not really experts at the here's how you do part. Joe: Right. Jason: And so, you know, their recipes were easy to do, but they weren't necessarily great. They were just like, "Ahhh". And so during that class, I just continuously develop stuff that was usually easy to make, but also really spectacular. And then because of that, we just wrote the book together. Joe: And that's really cool. It's just amazing how things, you know, you can make these connections and they just turn into something amazing like that, so, yeah. I'm trying not to skip around, there's so many things I have to ask you, I have so many notes, it's like this is, like I said, I, I was doing the meals for when I was doing the 30 day thing, basically for lunch and dinner. And then I started to do them just for lunch because my partner, Jo Ellen, we were like we were eating separate times, separate things at dinner, it felt like it wasn't this Jason: Right. Joe: Community. Jason: You loose the social part. Joe: Yeah, and so it's this balance for me. But so I thought at least at a bare minimum, and I think this is one thing that we talk about stepping stones and doing this in stages, is that it's worth at least trying to say to yourself, OK, "I'm going to eat vegan for lunch", just take a meal of the Jason: Right. Joe: day and say, this is what I'm going to do. And literally, breakfast is super easy because for me, it's, it's like a vegan smoothie, right? There's nothing and so I don't have to worry about that. It's not sausage, an egg and bacon and all this other stuff. So then you handle the vegan lunch part and you're already better than probably seventy five percent of the world in regards to how healthy you're eating. Jason: That's Joe: And Jason: What Joe: Then. Jason: I think. Joe: Right and then you just. So and that's kind of the approach I took. I don't know yet, just being honest with you, if I can completely eliminate that occasional steak or burger or Jason: Right. Joe: And I'm sure I can at some point, like for me, like you, I, I refuse to go on medication. So I'm 58 years old and I'm like, I'm not going on cholesterol medication. I don't take anything for high blood pressure. I'm not going to do any of that stuff. So if it's a, if it's food, it's going to make the difference, then that's the difference that I'll make. Go into the gym five days a week is already easy for me. But if I have to do that and get rid of the burgers and the steaks and whatever, and that's the mood that I would make. Jason: And if you could make that, did you make it fun and pleasurable, then why not? Joe: Right. That's Jason: If Joe: It. Jason: It's this chore, you know, like most people are gonna be like, ahhh screw it. I don't want to do it, Joe: Now, Jason: But. Joe: For me, it's it's talking my girlfriend into seeing if we can do it together, so that'll be the that'll be the piece we'll see. Yeah. So tell me a little bit about, oh, I also heard an interview where you said that your daughter growing up with two chefs. So is your wife also working with you at either at The Vegan Taste or Casa Terra? Jason: She she was Joe: Ok. Jason: Doing The Vegan Taste for a while. Joe: Ok. Jason: I mean, for, for years, she was with me in the kitchen. And sometimes when I was off doing other stuff, she was running at it for months at a time. Joe: Got it. Jason: But I now we're in a situation where it's hard for us to split our time like that. And so she takes care of the household and raises our daughter while I take care of the business. We tried where we were splitting it both ways and it was like, I think it's hard to multitask. Right? It's hard to be great at a bunch of different stuff at the same time. And so we just finally decided, well, I'll have to go off and kind of slug it out and be the champion for the business, while she's the champion for keeping the rest of the family sane. Joe: Which is the admirable thing for sure. So The Vegan Taste, let's talk about that really quickly. So The Vegan Taste as home delivery, vegan meals that come in these great packages that are, like you said, are the goal is to heat and eat. And Jason: Right. Joe: They I don't know. I'll let you just talk about it because I don't want to, I know I had a certain schedule and the whole thing with the coolers, but I'd like you to describe it so that the audience will know what it's all about and then they can make their decision from there. Jason: Yeah, it's it's super easy. So the menu changes every single week. It's a fixed menu. You put your order in by Friday night. My crew comes into the kitchen on the weekends, makes everything. We plate it up over the weekend. Pack it up for delivery on Monday and then my team of drivers go out every Monday and they deliver all the meals at once for your entire week, that Monday. They leave it in a cooler loaded up with ice packs so even in the middle of July, the meals will stay chilled until you can pick them up and then you put them in your fridge. I know, some of our clients will reheat them on the stovetop. They'll take the ingredients out and reheat them on the stove, top it honestly, talking to people, most of them stuff it in the microwave and they have a lunch in two minutes. Joe: Yup and those containers are microwaveable. Jason: Yes, Joe: Is that correct? Jason: Yes. Joe: Yes. I know I've done both. I've depending on what the food was, sometimes I would heat it on the stove and sometimes I would heat it in the microwave. And I think that's all, also another thing in my brain about microwaves, they know make me a little nervous thinking that maybe something's there that eventually Jason: Right. Joe: someone's going to admit to, so if I if I have enough time, I'll go to the stove. If I don't, I just use the Jason: I Joe: Microwave. Jason: Am exactly the same way. I mean, I don't even have time to cook for myself very much anymore, so so I use our delivery service for me and most of the time I just slide the contents out of the container and right to a pan. Joe: So in regards to the meals that are available, is it, are they just lunches and dinners? Are they breakfast, lunch and dinners or... Jason: It's basically lunches and dinners right now, but will add in a breakfast option and the juicing option and some desserts pretty soon. Joe: And and like me, at one point, I was getting doubles of things so that I could have something for lunch and then something completely different for dinner. So I assume you have clients across the board that are only lunch, only dinner or a combination of enough meals for, is that how many, how many Jason: Yeah, Joe: can they get? Is it Jason: So, Joe: The. Jason: Yeah, basically we do six different dishes every week and you can get a single portion of each one or you can get a double portion of each one. And the people that want to have our meals for lunch and dinner, get the double portion. Joe: Right and that's what I was doing for a time, that's, that's right. And then in my case, I said that I wanted it spicy but so you actually keep tabs of certain things that people request on a small, I assume a small level because you can't be doing personalized, you know, things across the board for everybody. Jason: Yeah, we have spice is one of the standard options we have for people. And then we have a gluten free option, soy free option, although we use pretty limited soy already anyway. And then no oil option in the meals, again, are are pretty much pretty low oil already. So we just talked to people like, do you really, really want no oil? Or is that that's that you're trying to minimize your your oil? Are you trying to minimize your soy? Are you trying to minimize gluten? Because we don't we don't use those types of ingredients heavily in the meal service. And then if there's something that we can, leave off as a garnish for someone like if someone's like, "I hate right onions." I'll tell them, you know, if it's mixed into the dish, we can't change it but if it's a garnish, we can make a note to leave it off for you. Joe: Right. Jason: I mean, most people are good about it, but then sometimes I get someone that sends me a list of like 10 different things, I can't, sorry, I can't do that. Joe: Thank God I do that I don't want to sit here and look at you in the camera and go, oh, I was one of those people. And Jason: No, not Joe: I Jason: At Joe: Think Jason: All. Joe: The only thing that I said, I everything was great for me. The only thing I request that I think was less tofu in some of my stuff only because I'm I, it's just me getting used to it, it's it, and, and it's not, I would, I wouldn't even say it's a texture thing for me because I eat oysters, right? That's about as weird of a texture as you can Jason: That's sure. Joe: get. So I don't know why I definitely have had tofu from your food service, that was amazing. And it's almost like it's firm and some of it sometimes is even like crispy, like it's it's hasn't where I've had it other times where it just, just, it's just weird. Jason: Yeah, I mean. Joe: I don't know if there's good or bad tofu, maybe there's just the quality of it, I don't know. Jason: It's the way, it's the way it's prepared. And I think it's also what you're used to growing up with. I mean, if you're used to growing up with, say, diced up firm tofu in a miso soup, you're not going to bat an eye at it. But if you're not used to that, the texture might be weird for you. And I think, when dealing with American culture where we're not used to that stuff, too many people just take tofu and throw it in a soup or a stew and they're like, "Okay, that's good enough." But it's not I mean, it's like to me that's like throwing in a raw hunk of meat and is something and being like whatever. So, Joe: Yeah, Jason: You know, it's just it's Joe: Ok. Jason: All in the preparation. Joe: Ok, good to know because I started to get to like it. And thanks to you once again, because I was definitely I grew up with, in an Italian restaurant family and my father was a chef and so all of this stuff is new to me. Jason: Right! Joe: I was eating pizza and pasta and bread and, and you name it. So I wanted to ask you about Cassa Terra. I noticed that on the website, like a lot of places, especially during this time we're living in right now with COVID-19, that the kitchen is closed for the summer, right? That's what it says on the website. Jason: Yeah, Joe: Is that true? OK. Jason: A lot of the high end restaurants, it seems, around town actually close up for the summer. Unless there are these big corporate things that can afford to take the loss that restaurants just suffer with the summer here. Joe: Is Casa Terra where you do actually all the food prep and making them? So that that kitchen is still being used for the food delivery service? Jason: Yeah, it's our Joe: It's. Jason: R&D kitchen and our delivery service kitchen. We do catering and stuff out of there, too. Joe: When does the restaurant open or when do you expect it to open back up in the fall or ? Jason: I'm not sure yet Joe: Ok. Jason: Because honest answer is for a, for the type of food that we do, our location is not that great. And so if we can find a location that's more central or on the east side, that makes more sense for us right now than trying to just reopen in Glendale. And Phoenix is a weird city, so, we have these really accessible freeways and it's actually pretty easy to get around here but I don't know if our food culture is is there yet, because if someone else to drive more than 20 minutes here for food, it's painful. And the chances are they won't do it. Joe: You know. Jason: Or if they do it, they'll come once a year. And Joe: Yeah. Jason: So it's, it's difficult that way we're compared to like Los Angeles and New York or Chicago, people will spend an hour getting to, getting to a place to have dinner. And if it's a good meal, that's just part of the it's part of the experience. That might not be a great part of the experience, but it's something you're willing to do. So. Joe: Yeah, absolutely, Jason: So Joe: Yeah. It's Jason: We Joe: Funny. Jason: Have to be, yeah, we have to be in a more central location. Joe: Yeah, because I know we're in, and I live in Arcadia and the boundary for me is pretty much like the 51. If it's on the other side of the 51, I have a hard time going that far west but I understand that. You, one of the things that I did read was that about the Le Cordon Bleu the school and it was something about you being, was it the first graduate of vegan Jason: First Joe: Or Jason: Instructor. Joe: First instructor of vegan? Jason: Remember when it was theater, 2007 or 2008 that I was teaching at the Scottsdale Culinary Institute Joe: Yeah. Jason: And right when I, right when I started teaching there, they became part of the Le Cordon Bleu program. And so I, because I became the first official vegan instructor in that program. Joe: That's really cool! Jason: There was there was cool. Joe: Yeah. There's so many things, the other thing was I remember either hearing or reading that philosophy was your major? And I think what, what struck me about it, when I when I read it and then who you are and, and I even, there was an interview about making the argument of why to go vegan, like how when someone find something like this and this is why this has been like I've wanted to talk about, even though I haven't gone full vegan, I think that the health benefits are so important and just the, the eliminating of dairy alone. I mean, I've told people when they said, oh, yeah, you know, it sucks getting old. I'm like, well, I'm 58, I agree with you, but I don't, I'm, I don't wake up feeling achy. And, and, and I never did a lot of dairy, but even cutting out what I've already done, I think the inflammation piece of this is what other, you know, is another part that people are missing. Jason: I'd, Joe: And so, Jason: Yeah, it's. Joe: You know, so getting back to the philosophy part about how you're able to convey this in a not like beating someone over the head with a club, you've got to do this, it's, it's the only way. Your approach to it is your first of all, your demeanor of how your, you know, your a 6' 3" guy who you would never think if I met you in the street, would say you're vegan. And then the way you intelligently talk about the food and then the bonus of all of it is how it tastes. And so there's just so many amazing things about this, it's why I was so excited to finally do this. Jason: Well, cool! Thank you. Joe: So the Jason: It's. Joe: Go ahead with the phil..., with the philosophy part of this, I think it's helped a lot. Jason: That that's actually what got me to go vegetarian, but also it it taught me a few things about the way people make decisions because I socially and just because of the way I was raised, I didn't want to go vegetarian because it meant changing my lifestyle. And intellectually, I've been kind of bandying it about for a couple months before I pulled the trigger on it. And I didn't do it, it was just something I had thought about it. And then I had an epiphany because I was watching, I was playing with my cat. And I, intellectually, I knew my cat is this other being with its own thoughts and her own emotions. But then there was something where I was just playing with her and I had that emotional epiphany and that's where it went off and I was like, I understood that my cat was this separate creature that was valuable and she had her own rich emotional life and because she was sitting there problem solving and she was getting excited about bringing this little bottle cap back to me and playing fetch with me. It wasn't like this, this robotic, emotionless, thinking-less, piece of matter that, that's how Descartes used to view animals and that's how he justified doing all these horrible experiments he did on them because he, you know, even though they would, they would scream and all this other stuff, he passed it off as they didn't have a soul and they weren't really conscious and all this other BS. And so you can intellectually know that, but then you have the understanding there is that connection. And within a second I was like, wait a minute, it's not ok for me to just, like, take a hammer and smash my cat apart right now, that's really jacked up, that's something serial killers do. Why? Why can't I do that to my cat but why am I paying someone to do it to a cow? And I was like, "I have to stop!" So I stopped, went vegetarian and then spent a month arguing against vegetarianism to see if any of the arguments hold up. And none of the arguments were self-consistent. And so I was like, I'm going to stay vegetarian. And that was the the rational part of that. But what I learned was I had to have that emotional epiphany to fully make that leap in my decision making. And then when I went vegan, it was even more so because I was doing it for health reasons. But then I found out about factory farming. So it's ironic because being vegetarian for a few years, I had no idea about factory farming and then all of a sudden I'm looking at it for health reasons and learning about factory farming and I know that it's what happens in a factory farming is horrible and I don't want to partake in it. But yet I'm going out and having all you can eat enchiladas once a week. Because I emotionally had that tie to the enchiladas and, and so I think for most people, decision making is ah, pain pleasure balance. And it's, it's a very immediate and very immediate decision. And it's funny because people that can make that decision for the long term, we call them wise, because in the short term, going out and jogging or lifting weights sucks for most people. But the wise people go out and do that because, you know, it's going to pay off in the long term. And so I think going through that myself, even though I was trying to be rational about it and I knew what the right decision was and not being able to make it because I had this emotional thing is what got me into food in the first place. Because I knew if I could if I could take the pain part of that calculus away for people and just give them an environment where they could make a good decision for themselves and for the planet and for the animals, then, then I had to do it. Joe: Yeah, it's, it's really cool. I mean, I learned so much more about you just doing the research that I wanted to do up front and, and I think it's important how the philosophy part of your, what your brain has done through, you know, getting that degree in school and then then I heard about the soul sucking marketing job that, you Jason: Oh, Joe: Know. Jason: It was horrible. Joe: Right. Yeah. And it's and this is it all plays, this is why this Jason: It's. Joe: is such a cool interview for me. And I don't want to keep you any longer because I know that, you know, you work really hard and but I, I would love to do more at some point, Jason: Yeah, that'll be Joe: You Jason: Fun. Joe: Know, it's just cool that you, you are doing your passion. It really means a lot to you. You're you know, you eat, sleep and breathe what you preach, but you preach it in a way that it's not preaching. The food tastes amazing! It was just a godsend for me to find it. We find out tonight as you're setting up here and give it a talk, you play the drums. It's like, what, what more of a kinship could we possibly have? And all I do is try to preach on my podcast and on my, you know, social media and all that is just people following their dream. And it's really cool to see you do this. It's, it's, it's great. And and I'm glad you're healthy. Glad you made the choice when you did. You're here Jason: Yeah. Joe: To help keep us all healthy and feed us. Jason: Well it's funny, so it's funny you brought that up, because I feel like I'm in another transition point in what I'm doing because, ah you know, I had this amazing journey where I lost all this weight, I cured my diabetes, became a chef and went and helped out other people. And in the last couple years my, my health started to decline and I was like, what's going on because I'm eating right. But there's, there's all this other stuff. So, I mean, you know, in the last couple of years, I almost got divorced. I was working 100 hours a week. I was doing all this other, other stuff. I was, you know, we went to set up to open up this restaurant, we had some guys steal about 50K from us and steal, ah... He probably cost us about 200 grand in the long term, which was almost all my family's money and almost all of my best friend's money that she had. And then we opened up this, opened up this restaurant, which you were in the restaurant business, so, you know, like it is a lot of work. And on top of that, we're doing these other businesses. Jason: And so there are all these other stressors and I realize it actually happened right wing COVID hit. Because we were thinking about like, we were really looking forward to the summer when we could shut the restaurant down for a while and get a breather. And then COVID hit and all of a sudden, oddly, my life got better. Because I was spending time with my family and I was killing myself anymore and my health started to improve. That was it, I had this very narrow focus in my life, which I was really good at but it also carried all the stress that I think, I think you have when you get a little bit older in your career and you're kind of at the, you're operating at a higher level, it's also a more stressful level. And there's a lot more at stake about point. And so when COVID hit, I had more time for my family. And then I started going on bike rides again and hiking and I started spending time playing the drums, I hadn't touched my drum set in three years. Joe: WOW! Jason: And I started playing again, which was actually cool. I have this thing where I get my, stop something for a while when I pick it up and better at it. So now I can actually play some of the Rush songs that I couldn't get through Joe: Nice. Jason: For three years. Like, where did this come from? Joe: It's awesome! Jason: You know, so that was cool. And so, so I realized, like, I'd been talking about environment with food choices. But I've been ignoring everything else that goes into being a healthy person and taking care of your mental state, taking care of your family, making sure you have time to not be insane with all this other other stuff and so I think my crew is shifting into a point where I'm going to start talking about more about holistic health and creating good environments for your, for your well-being as an adult. It's, I'm sure it's true for for kid or whatever part you're in but since I'm in my 40s and kind of went through the midlife crisis part, that's how I solved it, was figuring out that I had to create a good environment to make good choices throughout my whole life and not just with the food, because I'd just been concentrated on the food, which is one key. Joe: You. Yeah, it's amazing how many people I know, it's it's hurt a lot of people. But I personally, it's been the best three months and so long because I was running so hard. And like I said, I've gotten to do things that I want to do. I it's just it's been a good thing. And I'm glad to hear that everything is turning back around for you, too, as well. I worried about you when it happened, to be honest, because, you know, I, I know it devastated the event world for me, I mean everything just stopped. And so I was worried just purely whether or not you know how how well you would do during that time. And it's funny, speaking of, you know, COVID-19. Was there any concerns about, you know, your clients with Joe: The food delivery and any, any things that you had to do differently in order to to be, you know, follow the CDC guidelines or anything like that? Jason: We just did extra sanitation, but we were already doing that stuff anyway. Joe: Right. Jason: We were just more hardcore about it than normal. But that was it. Because I think with the food delivery, it's contactless, so our drivers just show up and Joe: Drop the Jason: They're Joe: Cooler. Jason: At their doorstep Joe: Yeah. Jason: In and head out. Joe: Yeah. Jason: So, so in a way, it didn't really affect the delivery service at all. Joe: Got Jason: It was Joe: It. Jason: horrible for the restaurant, but that ended up being a boom for us personally. Joe: Yep, yep. Well, awesome! Man. I cannot tell you how grateful I am that you're here. Like I said, I was disappointed when I had a sort of postpone it last time, I just took on too much. It was one of those deals where I thought I could I forget how much time postproduction takes after I get off this thing to get it, Jason: Yeah. Joe: You know, ready for prime time. But I am super, super grateful that you said yes and you came on, I love your food and you're an amazing human being. The more I've done the research and get to know you now. And it sounds like your daughter is definitely waiting for you to put her to bed. So I'm glad, I could go on, I swear to God for another hour, there's so many questions about food and just things that you've done, but we'll do it another time for sure. Jason: Yeah, that'll be fun. I'd love to come back. Joe: I again, I can't thank you enough. It's an honor to have you on here. And I'd love to have you back again. Just for the audience sake and things like that, where's the best place to get in touch with you? And I'll put I'll do in the show notes, I'll list every, you know, your social media things but like in regards to, let's say, The Vegan Taste, what's the best way for people to reach out? Jason: Just go right to thevegantaste.com Joe: Okay, perfect. Jason: I mean, we have all the social media platforms, but it seems like, you know, Facebook changes what they want to show to people every few months and Instagram is the same way. You know, all these other ones. So just just go straight to thevegantaste.com Joe: Perfect. I'll put in all the other links, I'll take care of all of that. Again, thank you so much, I appreciate it, it's so, I look forward to actually meeting you live in person. Maybe we can sit around and jam one night. Jason: That would be awesome! Joe: I would love it. So. Jason: Cool. Joe: All right. Thank you so much, man. I appreciate it. Jason: Hey, thank you. Have a good night. Joe: You too!

Welcome back, Sandee and Callie! In Part 2 of this interview, we continue the conversation on non-toxic living and talk about what we can look for as consumers in the products we're purchasing. If you missed Part 1, you're gonna wanna go back and listen to that first to get the full picture on why toxins are so…bleh! And also what products we can find toxins in. If you're ready to hear more about the solution, you're in the right place! To view the full show notes, continue reading here or visit my website: www.heartfelthippie.com We already heard about why we want to avoid toxins, so now what? Well, first, Sandee and Callie give us a little background on what safe ingredients ARE in their products and what makes them so effective. They share what we can look for in brands and ingredient labels as well as places where we can do credible, trustworthy research (yep, you read that right!). What they have to share about using products that come in solid form instead of liquid form (both for us and for the planet) is going to rock your world - you won't be able to look at that bottle of shampoo the same ever again! I told you before that the three of us go down a few rabbit holes during this interview, and you'll see that that continues here, especially as Sandee and Callie give us recommendations on things they're loving right now. They have some great ideas for books and shows that you can add to your quarantine bucket-list as well as some very valuable information on one of my favorite funguses - mushrooms. I learned so much from Sandee and Callie and I know you will too. I'm so grateful as a consumer that there are ladies like them running ethical, sustainable and conscientious businesses for the good of us all. Make sure you check out their favorite products linked below! Links from the show: Chemical of the Day: http://chemicaloftheday.squarespace.com/ Inci Decoder: https://incidecoder.com/ Website with scientific studies - Cosmetic Ingredient Review: https://www.cir-safety.org/ingredients Blue Planet, Blue Planet 2, and Our Planet documentaries: https://www.bbcearth.com/shows/blue-planet/ https://www.bbcearth.com/blueplanet2/ https://www.netflix.com/title/80049832 “Forks Over Knives” by Gene Stone: https://www.amazon.com/Forks-Over-Knives-Plant-Based-Health/dp/1615190457 “Healing Mushrooms” by Tero Isokauppila: https://www.amazon.com/Healing-Mushrooms-Practical-Culinary-Health/dp/0735216029 “Mycelium Running” by Paul Stamets: https://www.amazon.com/Mycelium-Running-Mushrooms-Help-World/dp/1580085792 “Broken” docu-series: https://www.netflix.com/title/81002391 “Forks Over Knives” documentary: https://www.netflix.com/title/70185045 No Tox Life Conditioner Bar: https://notoxlife.com/collections/hair-care/products/seaweed-conditioner-bar-for-all-hair-types No Tox Life Dish Washing Block: https://notoxlife.com/collections/nontoxic-home/products/zero-waste-dish-washing-block-single Pyne & Smith Clothiers: https://www.pyneandsmith.com/imported-products OXO Compost Bin: https://www.surlatable.com/oxo-good-grips-easy-clean-compost-bin-175-gal/PRO-5940416.html#prefn1=productType&prefv1=HardGood&q=composter&start=1 Urban City Compost Bin: https://www.urbancomposterusa.com/product/urban-composter-city-starter-kit/ Find No Tox Life near you: https://notoxlife.com/pages/where-to-find-us Connect with Mackenzie: Instagram and Facebook: @theheartfelthippie Website: www.heartfelthippie.com Email: mackenzie.heartfelthippie@gmail.com Connect with Sandee and Callie: Instagram: @notoxlife // @notoxlife.la Website: https://notoxlife.com/

This is a fine album and a debut date for flutist Prince Lasha and alto saxophonist Sonny Simmons. Both of these men from different states met when they both moved to Oakland, Calif. Both were influenced by the music and philosophy of Ornette Coleman. They formed a mutual musical alliance and wrote all of their repertoire together. They performed as a unit around small clubs in Oakland and the Bay area and ventured down the coast to Los Angeles where they were heard by head honcho of Contemporary Records Lester Koenig. They recorded "The Cry!" in November 1962. Lasha and Simmons have two bassists. One is Mark Procter and the other is a young Gary Peacock. Peacock is the dominant bassist and Proctor takes a secondary roll. The drummer is Gene Stone who does all the right stuff for this music. The primary soloist here is Sonny Simmons and is the third lesser known voice of the alto saxophone that we're featuring this month. Sonny is the dominant voice here. The tunes exhibit a variety of moods and the whole album is a rather startling debut of two very creative underground players with new things to say. Check out "The Cry!" tonight.

Nuclear Power Play: Credentialed journalist Sam Husseini (The Nation)holding so-called “malicious item”that got him forcibly ejected from Putin/Trump Helsinki press conference This Week’s Featured Interviews: Gene Stone, founder of Residents Organized for a Safe Environment, talks about a breakthrough in creating a real-time, inexpensive, publicly accessible radiation monitoring system for the “spent” fuel canisters at...

Nathan Runkle is the founder of Mercy For Animals, an organization that focuses on the prevention of cruelty to the billions of farm animals raised for food in the United States. Nathan's just written an amazing memoir, titled Mercy For Animals, with friend-of-the-podcast Gene Stone. The book is part coming of age story, part exposé of the animal agriculture industry, and part gripping tale of adventure and risk and strategy as a few passionate, committed young people go undercover to expose the abuses that are a regular and normal and accepted part of our meat-based food chain.

Kathryn interviews NY Times bestselling author Gene Stone, author of “Trump Survival Guide: Everything You Need to Know About Living Through What You Hoped Would Never Happen”. Stone offers guidance and concrete solutions to make a difference and move from anger and despair to activism. He is the author of over 40 books, 12 times NY Times bestselling author, Sr. Editor of Esquire, west coast Editor of Simon & Schuster, and a consulting editor at The Los Angeles Times. Kathryn also interviews neurosurgeon and attorney Lawrence Schlachter DDS, MD, JD and author of “Malpractice: A Neurosurgeon Reveals How Our Health-Care System Puts Patients at Risk”. Drawing on 23 years of experience as a neurosurgeon and 11 years of experience as a medical-malpractice attorney, Dr. Schlachter shares unbelievable true stories of patients who were harmed by negligent doctors.

Gene Stone is the author of about 40 books (he wasn't quite sure of the exact count), and has become the pre-eminent co-author on books in the plant-based and vegan genres, including Michael Greger's runaway bestseller How Not to Die, Rip Esselstyn's The Engine 2 Diet and My Beef with Meat, and a bunch of others.