Podcasts about good catch foods

In this episode of 'The Wisdom Of' Show, host Simon Bowen engages in an inspiring conversation with Marci Zaroff, pioneering entrepreneur and founder of multiple sustainable businesses. As the person who coined the term "eco-fashion" in 1995, Marci shares her journey of transforming industries through sustainable practices and her vision for business as a force for positive change.Ready to unlock your leadership potential and drive real change? Join Simon's exclusive masterclass on The Models Method. Learn how to articulate your unique value and create scalable impact: https://thesimonbowen.com/masterclassEpisode Breakdown:00:00 Introduction and background 05:13 Origins of eco-fashion concept 10:46 Building sustainable businesses 18:58 Global standards and certifications 25:44 Business as a force for good 33:44 Leadership in sustainable business 38:35 Next generation perspectives 45:13 Rapid-fire questions and conclusionAbout Marci ZaroffMarci Zaroff coined the term “ECOfashion" in 1995 and is an internationally-recognized ecolifestyle expert, educator, innovator, serial entrepreneur, and Author of "ECOrenaissance: Co-Creating A Stylish, Sexy and Sustainable World," (Simon & Schuster.) Founder/CEO of ECOfashion Corp, a (Green)house of brands, including B2B turnkey sustainable apparel and home textile supply chain platform METAwear —with its regenerative/organic cotton farm project RESET, affordable organic lifestyle brand Farm to Home, and contemporary sustainable fashion brand YesAnd. Also Founder of Under the Canopy, Producer of "THREAD Documentary I Driving Fashion Forward,"and Co-Founder of Good Catch Foods, BeyondBrands and The Institute for Integrative Nutrition, Marci has been instrumental in driving authenticity, environmental leadership, and social justice worldwide for over three decades. Board Chair/Co-Founder of the Textile Exchange, and instrumental in the development of the GOTS, TE, Fair Trade, and C2C Certifications, and recipient of countless awards, including the 2023 WWD “ESG Leadership Award,” New York Moves' “Power Women Award,” and Real Leaders “Impact Award," Marci is also featured in the book “ECO AMAZONS: 20 Women Who Are Transforming the World,” and is a Henry Crown Fellow of The Aspen Institute.Connect with MarciLinkedIn:

Today, we're thrilled to welcome Chad Sarno, a visionary chef and entrepreneur who has transformed plant-based eating globally. As co-founder of Wicked Kitchen and Good Catch Foods, Chad has revolutionized convenience foods with bold, flavor-packed meals and sustainable seafood alternatives. His journey began when health issues from dairy consumption led him to explore plant-based cuisine, sparking a passion that propelled him onto the international stage, where he launched several vegan restaurants and co-authored bestsellers like Crazy Sexy Kitchen.   Chad's influence extends beyond the kitchen—he's been a driving force behind making plant-centric diets a lasting part of our food culture. From leading Whole Foods Market's Healthy Eating Program to teaching audiences on shows like The Morning Show and Good Day LA, Chad's mission is clear: to make nutritious, cruelty-free food accessible to all. So stay with us as we delve into his culinary adventures and explore how he's changing the world, one dish at a time!   “It goes back to setting yourself up for success. No matter what you're cooking, and plants are intimidating for people to stop eating their processed food and all that, all those animal products, you know, and they're going away from packaged foods, and you wanna adopt a healthy lifestyle and eat more plants. It's a change in lifestyle because you've got to focus on your food. You've gotta cook; you gotta cook a little bit more. You've gotta understand how to cook a little bit more, and you gotta know how to, you know, cut up some vegetables. You know, it takes a little bit more time than, or you can use frozen vegetables too. That's fine as well, but making sure that you set up so that you're successful in this diet change is massive, you know. And so those are my greatest tips is like, make sure you set yourself up. So it's not stress, it should be enjoyable, you know.” - Chef Chad Sarno   What we discuss in this episode: - Chef Sarno's health issues as a youth and how he became symptom-free within months after removing dairy from his diet. - How going dairy-free inspired his career. - His exploration of raw foods and journey into veganism. - Sports, sustainability, and the future. - Tips from Chef Sarno for success in the kitchen. - How he communicates the vegan message to his children. - The wonder and versatility of mushrooms.   Resources: - Instagram: https://www.instagram.com/chadsarno/?hl=en - Website: Wicked Kitchen - https://wickedkitchen.com/  - Website: Meet Chad Sarno, Our Founding Chef - https://goodcatchfoods.com/meet-chad-sarno-our-founding-chef/ - YouTube: https://www.youtube.com/channel/UCF4FF7ZzsDfcxFg3g68eY5A - Book: The Wicked Healthy Cookbook: Free. From. Animals. - https://www.amazon.com/Wicked-Healthy-Cookbook-Free-Animals/ - Book: Crazy Sexy Kitchen: 150 Plant-empowered Recipes to Ignite a Mouthwatering Revolution - https://www.amazon.com/Crazy-Sexy-Kitchen-Plant-Empowered-Mouthwatering - Sign up for Project Adapt: https://www.projectadapt.io/ - EarthAnimal.com/Switch4Good 20% off code: Switch4Good   ★☆★ Help us remove dairy from the Dietary Guidelines for Americans! ★☆★ https://switch4good.org/dietary-guidelines-for-americans-2025/ ★☆★ Click the link below to support the ADD SOY Act! ★☆★ https://switch4good.org/add-soy-act/ ★☆★ Share the website and get your resources here ★☆★ https://kidsandmilk.org/ ★☆★ Send us a voice message and ask a question. We want to hear from you! ★☆★ https://switch4good.org/podcast/ ★☆★ Dairy-Free Swaps Guide: Easy Anti-Inflammatory Meals, Recipes, and Tips ★☆★ https://switch4good.org/dairy-free-swaps-guide ★☆★SUPPORT SWITCH4GOOD★☆★ https://switch4good.org/support-us/ ★☆★ JOIN OUR PRIVATE FACEBOOK GROUP ★☆★  https://www.facebook.com/groups/podcastchat ★☆★ SWITCH4GOOD WEBSITE ★☆★ https://switch4good.org/ ★☆★ ONLINE STORE ★☆★ https://shop.switch4good.org/shop/ ★☆★ FOLLOW US ON INSTAGRAM ★☆★ https://www.instagram.com/Switch4Good/ ★☆★ LIKE US ON FACEBOOK ★☆★ https://www.facebook.com/Switch4Good/ ★☆★ FOLLOW US ON TWITTER ★☆★ https://twitter.com/Switch4GoodOrg ★☆★ AMAZON STORE ★☆★ https://www.amazon.com/shop/switch4good ★☆★ DOWNLOAD THE ABILLION APP ★☆★ https://app.abillion.com/users/switch4good

This week on The 1 Girl Revolution Podcast, we welcome Marci Zaroff, the founder of ECOfashion Corp, founder of MetaWear, co-founder of The Institute for Integrative Nutrition, producer of the documentary THREAD: Driving Fashion Forward, author of "ECOrenaissance: Co-Creating A Stylish, Sexy and Sustainable World", and she is the woman who coined the term “ECOfashion” - and so much more! Marci is a woman of so many talents, who is transforming the world through health, beauty, fashion, and more. In 1995, Marci breathed life into the term "ECOfashion," masterfully weaving together the strands of ecology and fashion ~ styling the world of change, while changing the world of style. Marci has so many accolades, but among them she is the Founder/CEO of MetaWear, Founder/CEO of ECOfashion Corp, Co-Founder of BeyondBrands Conscious Consulting Agency, Co-Founder and CMO of Good Catch Foods, Co-Founder of The Institute for Integrative Nutrition, Founder and former CEO/President of Under the Canopy, Co-Creator of I AM Enlightened Creations, Producer of “THREAD | Driving Fashion Forward,” documentary, and the author of "ECOrenaissance: Co-Creating A Stylish, Sexy and Sustainable World". This episode of The 1 Girl Revolution Podcast is jam-packed full of Marci's wisdom, stories from her life and career, her life's work, and ECO-inspiration! You will be blown away by Marci's inspiring story and how she is transforming the world every single day. She's accomplished so much in her life and there is so much more yet to come - and we are so honored to share her story with you.  In this episode, you'll hear:  Marci's inspiring story; About the book that changed her life as a teenager and put her on her trajectory to change the world;  How she became interested in health and nutrition and how The Institute for Integrative Nutrition came to be; The story of how Marci got involved in fashion and how her many fashion and beauty enterprises came to be; So much wisdom and insight about the products we buy and use, and what we can all do to make an ECO impact on the world through our fashion, beauty, and home products; And so much more.  Listen and Subscribe: Don't miss this inspiring episode - and so many others! Listen to The 1 Girl Revolution Podcast on #ApplePodcasts, #Spotify, #YouTube, and subscribe to stay up-to-date with our latest episodes. Join the movement to empower girls and change the world, one story at a time! For more information on Marci and all of her incredible work and projects, please visit: www.1GirlRevolution.com/MarciZaroff For more information on 1 Girl Revolution, to listen to all of our podcast episodes, watch our Emmy-nominated documentaries, and more, please visit: www.1GirlRevolution.com

In this episode of You Had Me At Eat, Jules and Erica talk about the best plant-based alternatives from the trade show floor at Natural Products Expo West 2023. These vegan products are also gluten-free! Whether you're looking for plant-based tuna, or vegan hard-boiled eggs, we found them all at Expo West 2023. Check out these meat analogs and plant-based finds from the gals at You Had Me At Eat! Stay tuned for future episodes covering more products from Natural Products Expo West 2023!RESOURCES [in order of appearance]NEgg hard-boiled egg peeler (yes, we're still talking about the Inspired Home Show) {affiliate link} Wunder Eggs Konscious Foods Daring Foods Meati No Bull Veggie BurgerHilary's Eat WellBefore the ButcherMing's BingsPlantasia FoodFuture Foods Future Tvna (vegan tuna)Good Catch Foods (vegan tuna)Daiya Contact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Diabetes is more common than ever. But diet changes can rival the healing power of medications—and all the “side effects” of nutrition are good ones. In this classic episode, Dr. Barnard discussed Type 2 Diabetes, and how diet changes can rival the healing power of medications for you and for your family. Dr. Barnard has led several clinical trials investigating the effects of diet on health, including a recent study of dietary interventions in diabetes, funded by the National Institutes of Health. Dr. Neal Barnard is the president of the Physicians Committee for Responsible Medicine and an adjunct associate professor of Medicine at the George Washington University School of Medicine. Dr. Barnard has authored dozens of scientific publications, as well as 15 books for lay readers. NealBarnard.org Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram You can watch the original video version of this episode on Rouxbe.

In this classic episode from February 2014, the amazing Margaret Wittenberg joined Chef Chad Sarno for an illuminating conversation about five heirloom grain varieties: einkorn, farro, kamut, spelt, along with Cordillera heirloom rice varieties-- all essential ingredients for an inspired cook's pantry. Margaret M. Wittenberg, author of The Essential Good Food Guide (Ten Speed Press, 2013), globally recognized authority and educator on natural and organic foods, has taught students of all ages about the wonders and delicious flavors that can be enjoyed with good food. As an author, her books provide a refreshing approach on exploring, choosing, and preparing natural foods, weaving together mouth-watering descriptions, cooking guidelines, time-saving suggestions, and just enough history, food science, and nutrition to whet the appetite while enjoying the process. Margaret has also devoted much of her life ensuring good food sources remain available. A former member of the USDA National Organic Standards Board, Margaret has also served on many other United States-based and international advisory boards focused on organic agriculture, seafood sustainability, agricultural environmental standards, and farm animal welfare. Currently, she is a board member for the Whole Kids Foundation, The Organic Center, and the American Botanical Council. In 2005, Margaret was honored with the National Audubon Society's prestigious Rachel Carson Award in recognition of her lifelong work helping to ensure future generations can live healthy lives within a sustainable environment. Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram

Today is Friday, February 10, and we're looking at The ISH Co. vs. Good Catch Foods.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Marci Zaroff is the Author of EcoRenaissance and Founder of EcoFashion Corp. On this episode, you get a better of understanding of our supply chains and why Zaroff makes the case that we need to create a "win-win" world. A graduate from UC Berkeley's Haas Business School, Author of “ECOrenaissance: Co-Creating a Stylish, Sexy and Sustainable World” (Simon & Schuster,) and also co-founder of Beyond Brands, Good Catch Foods & The Institute for Integrative Nutrition, for over three decades, Ms. Zaroff has been an internationally-recognized ecopreneur, expert, visionary, consultant & global public speaker of conscious business, social innovation & an organic/sustainable lifestyle.8-10% of the world's CO2 footprint come from the fashion and textile industry

In this episode of The Thoughtful Entrepreneur, your host Josh Elledge talks with Kim Crowder, Founder & CEO of Kim Crowder Consulting.Kim shares her mission to help organizations integrate diversity, equity, inclusion and anti-racism into their workplace. She sets out to discover the determining factors of “The Great Resignation” to propose solutions aimed at increasing employee retention and satisfaction. Kim and her team of experts at Kim Crowder Consulting offer a wide range of services: inclusive leadership coaching, staff education and training, workplace equity assessments, inclusive marketing and communication training. Their processes are simple and geared towards a holistic, solution-focused approach. Their objective? Create a work environment where all team members can thrive. Key Points from the Episode:Corporate and societal responsibility of a workplaceEquity vs EqualityWorkplace culture and challengesAbout Kim Crowder :Kim is an expert at communicating and connecting in powerful and engaging ways. Her deep knowledge of diversity, equity, inclusion, and anti-racism (DEIA) is informed by years of executive-level DEIA practice and consulting in advocacy and implementation.Kim's compelling content, presentations, and consulting approach are powered by more than 16 years of work in marketing, journalism, communications, and DEIA for Fortune 500 and other large corporations. During keynotes, Kim uses her background as a trained powerhouse vocalist to educate, bring healing, lift spirits, and inspire. Her authenticity and ability to be vulnerable invites others to do the same. She has been invited to speak and be interviewed about her expertise by Hubspot, Linking Indy Women, Hive Indy, Indy Maven, Monster.com, The American Library Association, and The Public Library Association, among others.As a boutique studio, Kim and her team work across industries serving U.S. and international markets, from retailers to insurers to governmental agencies and the social sector. From Adobe to Good Catch Foods to Target, the American Library Association, Receipt-Bank, HarperCollins Publishers, and on, Kim and her team provide leaders and companies actionable tools to move initiatives forward long term.Kim's mission is to provide transformative, customized solutions, cultivate equitable workplaces, and harness the power of diverse input to foster innovation, inclusion, and forward-thinking within organizations and industries overall. She has been featured for her expertise by The New York Times, twice by Forbes, and on Hubspot's podcast, The Growth Show. She is also a member of the MIT Technology Review Global Panel.Kim has traveled extensively, including having lived in Korea as a child. She grew up in the U.S.'s most diverse city in the country, Houston, TX, and sang with Beyoncé as a youth. When she is not heading up Kim Crowder Consulting LLC, you can find her singing professionally, traveling, Latin dancing, working out, listening to audiobooks and podcasts, or trying something new.Tweetable Moments:01:01 - "It's more than just being nice to people. It's creating systems and accountability so that this holds in place no matter who's in the organization."06:51 -...

In this classic episode, we welcomed Dr. David Huneycutt as he discussed The Dietary Approach to Cardiovascular Disease. Dr. Huneycutt analyzed and broke down the connection between diet and cardiovascular diseases and how you can avoid the number one killer. Join us as we explored how to avoid disease through what we eat. Dave Huneycutt is a practicing cardiologist in Nashville Tennessee. As a general cardiologist, he manages a wide variety of cardiac conditions including hypertension, coronary artery disease, congestive heart failure, and arrhythmias. Over the last several years, Dr. Huneycutt has become increasingly interested in the role that dietary decisions play in overall health. After seeing a dramatic improvement in his own personal health after adopting a plant-based diet, Dr. Huneycutt encourages dietary change in all of his cardiac patients. In addition to his focus on prevention of heart disease through lifestyle modification, Dr. Huneycutt also has an interest in advanced cardiovascular imaging. He serves as the medical director of noninvasive cardiology at Centennial medical center and also directs the cardiac MRIand CT programs. David lives in Franklin Tennessee with his wife, six kids, two dogs, a rabbit, and a guinea pig. Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram. You can watch the original video version of this episode on Rouxbe.

Kim Crowder, Founder & CEO of Kim Crowder Consulting, is one of the country's leading Anti-Racism, Diversity, Inclusion, and Equity Speakers, Coaches, Trainers, and Consultants. Kim and her teamwork across industries serving U.S. and international markets, from retailers to insurers to governmental agencies and the social sector. From Adobe to Good Catch Foods to Target, the American Library Association, Receipt-Bank, HarperCollins Publishers, and on, Kim and her team provide leaders and companies actionable tools to move initiatives forward long term. Kim has been named by Forbes as one of the “Top Anti-Racism Educators Companies Need Now,” A Top 10 Diversity, Equity, and Inclusion Expert by All American, and Top Influential African American Business Women To Follow by LinkedIn. She is also a member of the MIT Technology Review Global Panel and For(bes) The Culture. She has been featured for her expertise by The New York Times, Business Insider, Cheddar News, The Tammi Mac Late Show, CBS, NBC, FOX, Katie Couric Media, regularly by Forbes, on Hubspot's podcast, The Growth Show, Workology, and As Told By Nomads.

My guests this week is Marci Zaroff, who coined and trademarked the term "ECOfashion" in 1995. She is an ECOlifestyle entrepreneur and educator who believes that millennials are driving the rapidly growing movement for sustainable and ethical fashion. Marci has been instrumental in driving authenticity, environmental leadership and social justice worldwide for nearly three decades. With a degree from the Haas Business School at UC Berkeley, Marci co-founded a thriving health and environmental educational center in 1990 with an organic café, AVEDA concept salon, and national magazine. Now known as The Institute for Integrative Nutrition, it is the largest professional health coach certification program in the world. 4:53 – Marci 101 She began a path to conscious products when it was still new. When you start to understand how food is energy and how agriculture affects people and products. She started thinking, “What about fashion?” 7:53 – Appealing to people aesthetically First and foremost, appeal to people aesthetically. In food, it has to taste good. In beauty, it has to smell good and work. In fashion, it has to look good and be quality.  Once you get that what you put in your body matters, you start to realize that oh, I have a relationship with the actual ingredients that go into me? 18:16 – Ecofashion When people hear “ecofashion” they have a very specific image in their heads. Marci calls it the crunchy, frumpy, boxy, beige and boring viewpoint. People often ask her, “Can you smoke it after you wear it?” 27:11 – Marci's book Marci's book is ECOrenaissance: A Lifestyle Guide for Cocreating a Stylish, Sexy, and Sustainable World Don't go home and throw everything away. It's about slowly integrating this mindset of oh, I can be part of the solution versus part of the problem just by making different choices? 34:14 – This is too expensive. This is too hard. What is her response to people who say, “This is too expensive. This is too hard”? It was the same argument when organic and natural food came out. People called it “whole paycheck.” It's a supply and demand thing, not because it's organic. 42:26 – Prince Charles She worked with Prince Charles in the early 2000s to help connect the consumer with organic agriculture. People don't realize how passionate he is about organic agriculture. 45:43 – Get to know you Her guilty pleasure? Steam, massages and chocolate Favorite ethical fashion brand? Stella McCartney and many others FEATURED QUOTES First and foremost, appeal to people aesthetically. In food, it has to taste good. In beauty, it has to smell good and work. In fashion, it has to look good and be quality.  Once you get that what you put in your body matters, you start to realize that oh, I have a relationship with the actual ingredients that go into me? Don't go home and throw everything away. It's about slowly integrating this mindset of oh, I can be part of the solution versus part of the problem just by making different choices? I don't think people realize how passionate Prince Charles is about organic agriculture. ABOUT MARCI ZAROFF: Since coining the term “ECOfashion" in 1995, Marci Zaroff has spent several decades driving positive change through business. She has been planting seeds of consciousness globally; as a serial ecopreneur, (Institute for Integrative Nutrition, Under the Canopy, Good Catch Foods, and Beyond Brands) keynote speaker, mentor, innovator and advisor. The seeds have now taken root, with ECOfashion Corp, her GreenHouse of brands that includes YES AND–contemporary, GOTS-certified sustainable apparel; Farm to Home—GOTS-certified bed and bath available on QVC; Seed to Style—GOTS-certified, size inclusive apparel, available on QVC; and MetaWear—a B2B turnkey sustainable fashion manufacturing solution that is the engine behind all her brands. Marci's leadership in transforming the industry from within— building innovative and transparent supply chains, spearheading sustainable fashion retail launches, and serving on an array of non-profit boards, has solidified her position as an organic authority and expert trailblazer. In fact, Marci was a key driver in defining the Global Organic Textile Standard (GOTS) as well as the world's first Fair Trade textile certification with Fair Trade, USA. She shares her expertise in a regular column in Women's Wear Daily, “The Outside View.” Marci is a Henry Crown Fellow of the Aspen Institute and is the author of “ECOrenaissance: a Lifestyle Guide for Cocreating a Stylish, Sexy & Sustainable World." CONNECT: https://marcizaroff.com/ https://www.linkedin.com/in/marci-zaroff-b5990a3 https://www.amazon.com/ECOrenaissance-Lifestyle-Cocreating-Stylish-Sustainable/dp/1501123564  Thank you to our partner of the show! Are you looking to clean up your household cleaning products this year? MamaSuds would like to help! The best way is to simply start with one product. Every time you run out of a specific cleaning product, replace it with a non-toxic one. Another tip, purchase a product that has multiple uses. The MamaSuds Collection has many multiple use products (castile soap or the toilet bombs are just a few!). Their blog has lots of great tips and a castile soap recipe that you can print and make a lot of your own effective cleaners! Give them a try at www.mamasuds.com and don't forget to use the coupon code MOLLY for 15% off your order!

Chad Sarno is the co-founder of Wicked Healthy, a thriving, mission-driven online community that focuses on culinary education, consulting, innovation, training, and product development for manufacturers, retailers, and food service outlets.Chad is also the co-founder and VP of Culinary for the plant-based seafood company, Good Catch Foods which offers a line of ‘seafood without sacrifice', now available in stores.Chad formally held the position of VP of Plant-Based Education at Rouxbe Online Culinary School, the world's largest online culinary school, and launched the first accredited plant-based culinary courses online.Internationally, Chad has launched a boutique plant-based restaurant brand throughout Europe in Istanbul, London, and Munich, and has consulted on restaurant launches globally. Chad's mission of health inspired plant-based eating and education has reached all corners of the globe.Chad joined the global team at Whole Foods Market as the company's Global RnD Chef and culinary media spokesperson for the Whole Foods healthy eating program.Chad's celebrated recipes have also allowed him to publish, together with his brother Derek, The Wicked Healthy Cookbook (released May 2018), and the Whole Foods Cookbook (released October 2018). He has served as contributing author to more than 10 health-related books, including New York Times bestselling cookbook The Conscious Cook, and to co-author the bestseller Crazy Sexy Kitchen with Kris Carr. Over the years, he has been a guest on dozens of morning shows and food-focused programs on national and international television and radio. Chad has been featured and quoted in numerous media outlets ranging from CNN, NBC, Bloomberg, The New York Times, and The Guardian, and has been a contributing author publications such as VegNews, Men's Health, Self, Shape, and Prevention magazines.Chad Sarno: wickedhealthyfood.com IG: @chadsarno Dustin Harder: veganroadie.com IG: @theveganroadie David Rossetti: IG: @drossetti 

In this classic New Years episode, join chef Chad Sarno and Chef Ken Rubin for some great advice on how to make your New Years resolutions stick! Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world's leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken previously served as the Chair of the James Beard Foundation's Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content, and as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP's philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon.

Nick Cooney founded and serves as Managing Partner at Lever VC, an early-stage venture capital fund focused on alternative protein startups. The alternative protein sector includes both plant-based meat and dairy companies (Nick's past investments in this space include Beyond Meat, Miyoko's Kitchen, Sunfed Meats, and Good Catch Foods) as well as cultivated meat companies (Nick's investments in this space include Memphis Meats, Aleph Farms, and Avant Meats). Through Lever VC and his prior fund, Nick has invested in several dozen alternative protein companies globally, with a combined net value of over $7+ billion USD. --- Support this podcast: https://anchor.fm/futurefoodshow/support

In this classic holiday episode, join Plant-Based Chef Chad Sarno to learn the secrets of making plants the center of the holiday plate. Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram

Welcome to the first edition of The Monthly Paradigm with Tom Simak & Sharna Harrington.This is where we talk about the biggest news stories, all things climate change, veganism, fitness, what we're cooking up, wins of the month and everything in-between.Video: https://youtu.be/WlvcvIUrjJMToday we're talking:- Pipeline eruptions on the coast of Mexico- Battling oil giants- Doing a marathon and 3,000 squats- Sharn doing 200 squats and new fitness goals- New study on heart disease and red meat- British Heart Foundation's Victoria Taylor- Calling out Sports Dietician Australia- Beef compared to almond- Arguing about environmental impacts- Amazon forest is now emitting more Carbon than it stores- Human deaths from deforestation- A Plastic Ocean- Using plastic bottles- Men have more GHG emissions than woman- Friendlyjordies new Blood Water documentary- Eating junk food for 30 days challenge- Men's Health cover of Ludi Lin - Coal mines are not profitable- Good Catch Foods 'OurWay'- Vegan athletes at the Olympics- Harvey Lewis winning Badwater- Coles to reduce single use plastics- Crocs going vegan- Net Zero 2030 isn't good enoughResources:Pemex is known to be an environmental threat - https://www.forbes.com.mx/negocios-pemex-lugar-petroleras-mas-riesgosas-medio-ambiente/Study on meat and heart disease - https://www.tandfonline.com/doi/full/10.1080/10408398.2021.1949575Victoria Taylor - https://7news.com.au/lifestyle/red-meat-raises-heart-disease-risk-study-c-3467070Amazon carbon emissions - https://www.nature.com/articles/s41586-021-03629-6My conversation with Bernis Cunningham - https://plantparadigm.buzzsprout.com/1067035/7550407-bernis-cunningham-on-the-state-of-nicaragua-climate-change-implementing-change Human deaths from deforestation - https://www.nature.com/articles/ngeo2535Men and GHG emissions - https://onlinelibrary.wiley.com/doi/10.1111/jiec.13176Doctor eats junk food for 30 days - https://www.bbc.co.uk/food/articles/van_tullekenLudi Lin Men's Health video - https://www.youtube.com/watch?v=VTquB77XJ0UBlood Water documentary - https://www.youtube.com/watch?v=glgCA9WmqkIConnect with us:Instagram | @plant.paradigmInstagram | @tomsimakInstagram | @sharnaaleeYouTube | The Plant ParadigmTwitter | @plantparadigmWebsite | www.theplantparadigm.comSupport the show | Buy me a coffeeSubscribe to the podcast:Apple |

In this classic episode, healthy living specialist Whitney Lauritsen (EcoVeganGal) joins Plant-Based Chef Chad Sarno to offer detailed tips on how to shop and cook whole foods, and enjoy them while dining out, without spending a lot of money or time. Despite popular belief, organic, plant-based food can be affordable. Learn all about the benefits of swapping expensive, processed foods for nutritious cuisine that costs $5 a day or less! Whitney Lauritsen is the voice behind Eco-Vegan Gal, an online brand created to raise awareness about how to make healthy living choices & develop a planet-friendly lifestyle. Through videos, written articles and social media, Whitney shares simple lifestyle tips, product recommendations, easy recipes, inspirational interviews and more. This has resulted in a wildly successful YouTube channel, TV appearances, cover of Laika Magazine, and the Ed Begly Jr. Environmental Activist Award. She recently released the ebook “Healthy, Organic, Vegan on a Budget” and an accompanying meal plan service as guides on how to eat well with limited money and time. Learn more and join the growing Eco-Vegan Gal community at ecovegangal.com Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram You can watch the original video version of this episode on Rouxbe.

Internationally-renowned vegan chef, Cooking Channel TV host and Hay House author Jason Wrobel shared his experience with publishing his bestselling cookbook Eaternity in this 60-minute live event hosted by Rouxbe's VP of Plant-Based Wellness Chad Sarno. They dove deep into the entire publishing process, from writing a killer book proposal, finding a book agent and growing your social media platforms to the actual processes of writing, research, recipe development, food photography and marketing. Plus, Jason got into the differences between self-publishing and traditional publishing while empowering you with expert tools and wisdom to help you actualize your dream of being a published cookbook author! Jason Wrobel dishes up a sublime fusion of food and humor to help you live to 100. He focuses on whole foods and big flavors as the author of Eaternity: More Than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life. Jason turns up the heat on powerful everyday superfood ingredients proven to increase your longevity and serves them up as culinary masterpieces. With an emphasis on radical simplicity and artful presentation, he imbues his ecstatic food creations with the energy of fresh and organic produce. The healing properties and outrageous tastes of his dishes have rendered his recipes hands-down favorites among celebrity clients, and regular folk alike. J-Wro fans Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Flea, Steve Buscemi, Isabelle Adjani and Russell Simmons, consistently rave about his delicious and innovative culinary creations. After graduating from the Living Light Culinary Institute and earning certification as Certified Raw Food Chef and Instructor, Jason went onto to apprentice with the industry's finest and most revered talents in New York City, Detroit and Los Angeles. As Executive Raw Food Chef at the award-winning Café La Vie in Santa Cruz, California, Jason highlighted the amazing local produce from Northern California's central coast, taking innovative simplicity to soaring new heights. His other career highlights include winning the inaugural World's Best Raw Ice Cream Competition in Los Angeles and being the first vegan chef ever to present live at the prestigious Pebble Beach Food & Wine festival. Jason hosts the popular YouTube channel The J-Wro Show showcasing healthy recipes, lifestyle transformation tips and epicurean entertainment. His Cooking Channel television series, How to Live to 100, is the first primetime vegan cooking series in TV history, which has taught people worldwide how to prepare easy and nutritious plant-based foods. JasonWrobel.com Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram You can watch the original video version of this episode on Rouxbe.

Derek Sarno is a chef and a rockstar in the vegan world and he's on a mission to inspire you to cook and eat more plants. He's the Director of Plant-Based Innovation for Tesco PLC, and the Developer/Co-Founder of Wicked Kitchen. He helps lead Tesco's plant-based team and the initiative to bring delicious, unpretentious plant-based foods to mainstream market. Derek and his brother Chad are the founders of Wicked Healthy, LLC., Wicked Foods inc. and Good Catch Foods. Prior to Tesco, Derek served as the Senior Global Executive Chef for Whole Foods Market, where he oversaw global recipe development for the company's healthy eating initiative, worked with suppliers and leadership to develop and promote plant-based foods across the organization, and served as Culinary Director for the Whole Foods Academy for Conscious Leadership. Derek is a serial entrepreneur, founding several award-winning restaurants and food service companies in the United States.  Derek is the co-author of the Whole Foods cookbook, and the Wicked Healthy Cookbook. His journey has been fueled by curiosity and compassion, some of which he gained while living in a Buddhist monastery in Upstate New York, where he served as resident Chef & Gardener. Derek's story is all about expansion and his life is an example of what it means to never stop evolving.

In this classic episode, join Chef Chad Sarno and his special guest Dr. Michael Greger for a presentation and Q&A on A Year in Nutritional Research. Dr. Michael Greger is a physician specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He is a published author, and internationally recognized professional speaker on a number of important public health issues. He has lectured at the Conference on World Affairs, the National Institutes of Health, among countless other symposia and institutions, testified before Congress, has appeared on shows such as The Colbert Report and The Dr. Oz Show, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial. You can find all of Dr. Greger's work on his website, NutritionFacts.org. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States. Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram

In this classic episode, join Chef Chad Sarno and his special guest Dr. Michael Klaper, one of America’s foremost authorities on nutrition and health, as he provides a wealth of information about the effects of the Standard American Diet (S.A.D.), affording a keen understanding of what happens when excessive amounts of Salt, Sugar and Oil are consumed on a daily basis. Would you (continue to) eat something if you knew it significantly raised your risk of developing the following health conditions? Tissue aging, high blood pressure, Type II diabetes, cataracts, blindness, kidney failure, stroke, and other degenerative diseases such as arthritis and erectile dysfunction. Excessive consumption of salt, sugar and oils have been linked with all of these health scourges of modern life. Could Your Favorite Flavors Be Hurting You? In this extraordinary presentation, Dr. Michael Klaper tells you what you need to know before you take a bite! Dr. Klaper is a practitioner of preventative and nutritional medicine. He has additional training in surgery, anesthesiology, orthopaedics and obstetrics. Dr. Klaper is a member of the Nutrition Task Force of the American Medical Student Association. Chad Sarno is co-founder of Wicked Healthy and VP of Culinary at Good Catch Foods. Chad also is the plant-based ambassador for Rouxbe, the world's largest online cooking school, where he has launched multiple courses including the Professional Plant-Based Certification course. He spent several years at Whole Foods Market as Senior Culinary Educator, and media spokesperson for the Global Healthy Eating program. Prior to this, Chad launched a line of boutique restaurants throughout Europe, in Istanbul, Munich and London. Through the intersection of culinary innovation and healthy eating Chad continues to share his passion as a speaker, activist and RnD chef at events and with projects globally. @wickedhealthy on Instagram You can watch the original video version of this podcast on Rouxbe.

Our guest today is Derek Sarno is the Executive Chef and Director of Plant-Based Innovation for Tesco, the world's third-largest food retailer. Derek is the co-founder of Tesco's Wicked Healthy variety of foods and Good Catch Foods, two companies that have been built to promote global plant-based culinary creativity and innovation. Sarno was also the former Senior Global Executive Chef at Whole Foods Market, where he supervised national recipe production and catered all of the company's main executive leadership events. Derek has operated many highly acclaimed restaurants and catering companies since graduating from culinary school. He learned to meditate and cook various foods at a Tibetan Buddhist monastery where he spent a few years farming. Derek, passionate about food and veganism, strives tirelessly to make the movement more appealing to today’s world. In today’s episode of the Plant-based profit show, Derek talks about his love for food and journey to a plant-based diet. He further shares how he co-created Wicked Healthy with Chad (his brother) and how their relationship as kids has evolved over the years. He gives us more insight into the importance of spirituality and meditation in his decision to become a plant-based chef. Moving forward, Sarno tells us about the innovative Wickedly meaty projects and other exciting endeavours he has on the horizon. Derek's entire career has been dedicated to making the planet a better place through cooking. His genuine sincerity and inspirational drive shine through in this episode! SOCIAL MEDIA LINKS       LinkedIn- Derek Sarno- https://www.linkedin.com/in/derek-sarno-bb96763       Facebook – Derek Sarno - https://www.facebook.com/derek.sarno       Instagram - Derek Sarno - https://www.instagram.com/dereksarno/?hl=en       Official Website – Derek Sarno’s Wicked Healthy Food - https://wickedhealthyfood.com/       Twitter – Derek Sarno - https://twitter.com/wickedhealthy?lang=en      

Good Catch Foods expands, a LasVegan Food Bank, and Dairy-Identical ice cream...all in our Saturday rundown. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

According to McKinsey research, the fashion industry emits the same quantity of greenhouse gases per year as the entire economies of France, Germany, and the United Kingdom combined. Under the current trajectory, the fashion industry misses the 1.5ºC pathway set by the Paris Climate Accords by 50%. This week, we are thrilled to learn from Marci Zaroff. Marci is the Founder and CEO of ECOfashion Corp's “Greenhouse of Brands,” that include MetaWear, Yes And, and Farm to Home. Marci is a serial entrepreneur who has also founded Under the Canopy, a sustainable fashion company, Beyond Brands, Good Catch Foods, a plant-based fish product brand, and The Institute for Integrative Nutrition. Marci serves as an Advisor and Board member to many companies. She also helped to define the Global Organic Textile Standard (GOTS) and the first USA Fair Trade Textile Certification. "When I coined and trademarked the term "ecofashion" in 1995, people thought I was crazy," says Marci. "The current system with fast fashion has crammed farmers and factory workers down to levels that are inhumane. We now have a standard that focuses on renewable energy, social justice, water stewardship, as well as material health and material re-use."

Co-Founder and Chief Culinary Officer at Good Catch Foods Chad Sarno joins Wellness At Work to talk about Good Catch Foods. With an extensive career in the food industry, Chad and his Business Partner/Brother worked to bring their passion to their own products for the world community. Chad also shares with Helanah how he balances entrepreneurship and family life. Do you want to stay up to date with every new episode and get my brand new Self-Care Toolkit? Go to www.HelloHelanah.com to get instant access. *** Or text me (267) 281-3890 to get your burning questions answered and an insider sneak peek of exciting updates. I do my best to answer as many as I can each day, so shoot me a message today.

Will vegan seafood survive?! Co-Founder of Good Catch, Chad Sarno, is on the Plantbased Business Hour with me. With people eating less beef, pork and chicken, they are switching to fish. However, our oceans are already depleted. With seafood consumption on the rise, that means an increase in commercial, factory fish farming.  Time to disrupt! Good Catch to the rescue! Chad and I discuss 1) finding the right texture, 2) the newest Good Catch products and food lab and 3) the importance in finding the right partners on both sides of the food aisle. For more information, visit http://ElysabethAlfano.com/PBH and http://GoodCatchFoods.com  

Will vegan seafood survive?! Co-Founder of Good Catch, Chad Sarno, is on the Plantbased Business Hour with me. With people eating less beef, pork and chicken, they are switching to fish. However, our oceans are already depleted. With seafood consumption on the rise, that means an increase in commercial, factory fish farming.  Time to disrupt! Good Catch to the rescue! Chad and I discuss 1) finding the right texture, 2) the newest Good Catch products and food lab and 3) the importance in finding the right partners on both sides of the food aisle. For more information, visit http://ElysabethAlfano.com/PBH and http://GoodCatchFoods.com  

Chad is a vegan chef, entrepreneur, author, and together with his brother runs an entertaining, informative, and popular youtube channel. Chad has authored and co-authored numerous cookbooks with John Mackey (Wholefoods co-founder), Kris Carr, and his brother Derek Sarno. He also runs multiple companies and is a father, so I was thankful he had some time to squeeze me in. Together Chad and Derek are trying to show the world that you can enjoy all the foods you love from BBQ to burgers, chili, or brisket - all in vegan form as a healthier alternative. They also are the founders of Good Catch, an evolved seafood food company that is all vegan and seriously delicious. Chad and I talked about the importance of healthy food and the progress that plant-based foods have made in consumers' hearts and minds in the last few years. Whether it's for environmental, ethical, or health reasons - more people are going vegan and are seeking high-quality food for physical and mental nourishment. The food Chad and his brother cook is as close to the real thing without killing an animal as possible, with creative mushroom dishes to a 'beef' wellington that leaves nothing to the imagination. Their dishes are unbelievably flavorful and much healthier than the alternative. My Take - People want nutritious, delicious food! If it is made of plants instead of meat, people (refreshingly) don't care as much as they did a few years ago. With the progress and development, we've had in the vegan scene in the last few years, plant-based foods are bound to take over in the coming years. Enjoy the podcast. Wicked Healthy - https://wickedhealthyfood.com/ Good Catch Foods - https://goodcatchfoods.com/ Comments, requests or questions, please reach out - my email is roybntz@gmail.com

動物の体外で培養された細胞により作られた培養肉、さらに植物性の代替肉や代替卵について話しました。Shownotes Choudhury et al., Trends in Biotechnology (2020) … 最新のCultured meat(培養肉)界隈について How it’s made: Cultivated Meat … 上記論文を書いた著者のblog。Cultured meatについての全ての情報が書かれている。必読。 Sayamaさん(@Sayamabio)のtweet … いつも素晴らしいBiotechnology関連の情報をくださるsayamaさんのツイッターで上記の論文とblogの情報を知りました。ありがとうございます。 Cultured Meat Company … Cultured meat関連会社まとめ。上記のblogがまとめている神情報。これ無料で大丈夫ですか？日本からはIntegricultureとNU Proteinの2社がエントリー(2020/06/06 Cultured meat (Wikipedia:en) … 培養肉 Tuomisto and de Mattos, Environ. Sci. Technol. (2011)) … Cultured meatにより達成される課題のまとめ Mark Post … 2013年に培養肉ハンバーガーを初めて出した。 Mosa Meat … Mark Post教授率いる培養肉のベンチャー企業。FBS無し培地による細胞培養に成功している。 Memphis Meats Aleph Farms BIOMILQ … 母乳を細胞農業によって作ろうとしている会社 VOW Foods … オーストラリアの培養肉会社。カンガルー肉も作っている？ @round … 鎌倉にあるオーストラリア料理店。tadasuとsohは2011/03/03に食事した。 国連による人口の情報(2019) 2050年、世界の人口は97億人になる 77億人(2019) 109億人(2100) それにしたがい、食料生産量は70%増加する 食肉生産の能力は、土地と水の資源が限られているために制限されている。 Cultured meatは、より少ない資源を使用しながら、増え続ける食肉の需要を満たすための潜在的な解決策である。 Cultured meat生産の予備的なライフサイクル評価では、従来の食肉生産と比較して以下を達成することができる。 エネルギー使用量: 7～45％減 土地使用量: 99％減 水使用量: 96％減 温室効果ガス排出量: 78～96％減 しかし同様の目標は植物性代替肉によってもほぼ達成されている Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge?のEnvironmentalismの項目 Integriculture … 日本の細胞農業ベンチャー。フォアグラを肝細胞を培養することで作ろうとしている。 Integricultureの現状 2019年の記事 SpaceSalt™ 培養フォアグラ(2019/08/29) Shojinmeat Project … 自宅で作るオープンソース純粋培養肉 Effective 肉の温度測定 (肉と鍋) … 最高の本。科学と料理。低温調理を自宅でやるためには？最高の本。 肝細胞と幹細胞 … 混じってややこしくなりました。 培地の紹介 リナート・ダルベッコ FBS (Fetal Bovine Serum) BlueNalu … 培養シーフードを作る会社。FBS無しの培地で細胞培養可能になった。 NOVA MEAT … 3D printingによって肉を作成。ただ、NOVA meatは現状植物由来の代替肉のようです。 ヘイフリック限界 … 細胞が分裂できる回数の上限 テロメア … 真核生物の染色体は線状であるため、テロメラーゼとよばれるテロメアを伸張するタンパク質が発現していないとドンドン短くなる。 ハダカデバネズミ Cellular Agriculture (Wikipedia:en) … 細胞農業は、バイオテクノロジー、組織工学、分子生物学、合成生物学を組み合わせた細胞培養による農産物の生産に焦点を当てており、従来の農業からでなければ得られなかったタンパク質、脂肪、組織を生産する新しい方法を創造し、設計することを目的としている。 業界のほとんどは、養殖家畜を飼育・屠殺するのではなく、細胞培養で生産された肉、牛乳、卵などの動物製品に焦点を当てている。 最もよく知られている細胞農業の概念は、培養肉である。Meat, Dairy(乳製品), Eggs, Gelatin, Coffee, Horseshoe Crab Blood (カブトガニ, 成分を含む青い血液は、毒素エンドトキシンの検査薬として使われている), Fish, Fragrances(フレグランス), Silk, Leather, Pet Foodが含まれる。 AFINEUR … コピルアクにインスピレーションをうけ、バクテリアによってコーヒーを発酵させるこで新時代のコーヒーを作るスタートアップ。 Meat Analogue … 代替肉。fake meatやmeat substitutesなど、呼び名がいろいろある。多くは植物性代替肉を指す。 Beyond Meat … 植物性代替肉の大手。アメリカの多くのスーパーマーケットで購入可能 Beyond Meatの原材料一覧 … Beyond Meat社の主力商品であるビヨンドバーガー原材料一覧: 水、えんどう豆分離タンパク、キャノーラ油、ココナッツオイル、玄米タンパク、天然香料、ココアバター、緑豆タンパク、メチルセルロース、ジャガイモ澱粉、りんご抽出物、ざくろ抽出物、塩、塩化カリウム、酢、濃縮レモン汁、ヒマワリレシチン、ビーツ抽出液、(人参: ポッドキャストでは、紹介しましたが、現在のBeyond meat社のBeyond beefには入っていませんでした。) Impossible Foods … 大豆と遺伝子組み換え酵母によって植物性代替肉をつくる会社。動物肉の中にあるヘムを運ぶことができるヘモグロビンやミオグロビンのようなグロビンタンパク質であるレグヘモグロビンタンパク質が、大豆の根瘤に存在することに着目し、酵母に作らせることで、肉に近い代替肉を作ることに成功した。 牛肉そっくりの「合成肉」でハンバーガーができるまで──奇妙な「科学」の裏側と、安全性を巡る攻防:WIRED (2018/01/11) Impossible Foodsの工場の動画(YouTube) JUST … Just Eggなど、植物性代替卵を販売している。すき焼きや卵かけご飯を探し求める在米日本人にとっては希望？の存在。卵アレルギーの方にとっても興味の対象となるだろう。Just MayoやJust Cookieといった卵を使わない製品も販売している。 実は培養肉にも進出している。 Good Catch Foods … 植物による代替ツナフレークを開発している。 New Wave Foods … 海藻やその他の天然素材から作られた持続可能な植物性のエビの代替品を開発している。 Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge? (03/06/2020) … 培養肉はBeyond MeatやImpossible Foodsなどの植物性代替肉を超えられるか。 ‘Cultured’ meat could create more problems than it solves … 培養肉がもたらすプラスチックディッシュなどによる環境汚染について レビ記 … 旧約聖書中の一書で、伝統的に三番目に置かれてきた。モーセ五書のうちの一書。11章にコーシャーミールについての記述がある。その中の11:22において、イナゴ食について書かれている。 洗礼者ヨハネ(バプテスマのヨハネ) … イエスに洗礼を授けたとされる人物。マタイ福音書にはイナゴとはちみつを主に食べていたと書かれている。イエス・キリストの直弟子（使徒）である「使徒(エヴァンジェリスト)ヨハネ」とは別人。 Kosher Foods … ユダヤの戒律の中で決められた食事ルールに則った食事。 Biblical Protein … 名前がすごい。イナゴを食べよう。 Editorial notes おれも早く実食したい (soh) ヤックデカルチャーミート(coela) 一度調べたいと思っていたので、かなりとっちらかってしまいましたが、悔いはありません。(tadasu)

Peter Cervoni joins the SoFlo Vegans Podcast to talk about how veal and softshell crab played a role in him becoming vegan, his culinary journey, his role as the executive corporate chef for Good Catch, the controversy over the use of plant-based and vegan and so much more.  https://soflovegans.com/podcast

Chef Peter Cervoni is a veteran of the food service industry, and brings with him well over 30 years of proven, professional culinary experience to the realm of plant-based, health-supportive cuisine. Peter graduated from the Culinary Institute of America in 1993, and after an apprenticeship at The Breakers Resort in Palm Beach, FL, Peter worked at some of New York City’s finest restaurants, including The River Café and La Cote Basque. After experiencing what can only be described as an epiphany leading to his paradigmatic switch to become vegan 21 years ago, Peter devoted all his talent and energy to plant-based and health supportive cuisine. Since that time Peter has worked at the helm of top New York City vegan restaurants, such as Angelica Kitchen, Quintessence and Organic Avenue in addition to consulting for many others. https://www.instagram.com/petercervoni/?hl=en https://goodcatchfoods.com/        

Peter Cervoni is a corporate chef at Good Catch Foods, where they make plant-based seafood… and he’s been vegan for over 20 years. He’s seen a lot of changes over those years. He is a veteran of the foodservice industry, bringing with him over 30 years of proven, professional culinary experience to the realm of plant-based, health-supportive cuisine. Peter graduated from the Culinary Institute of America in 1993, and after an apprenticeship at The Breakers Resort in Palm Beach, FL, Peter worked at some of New York City's finest restaurants, including The River Café and La Cote Basque. After experiencing his epiphany leading to his paradigmatic switch to become vegan over 20 years ago, Peter devoted all his talent and energy to plant-based and health- supportive cuisine. Since that time Peter has worked at the helm of top New York City vegan restaurants, such as Angelica Kitchen, Quintessence and Organic Avenue in addition to consulting for many others. Besides being a chef, Peter has held almost every job imaginable in the culinary world from food writer for Vegetarian Times, to food stylist and culinary educator. As a restaurant consultant and recipe formulator, Chef Peter has travelled extensively in North and Central America and Europe to help bring the message of Veganism to the world.

This week, it's Part 2 of our discussion with vegan Chef, Chad Sarno. We talk go-to dishes, sauces and easy meals that will wow any guest or friend.   Cooking plant-based can be intimidating for some, but Chef Chad Sarno keeps it simple, practical and delicious for all taste buds. From meal prep planning and key plant-strong ingredients to practical kitchen utensils and tools, Chad dishes on his favorites that will help you kick up your own kitchen skills. And this week, we've done the homework for you! These last two episodes were packed with so many tips and kitchen tricks that we've compiled them all in an exclusive FREE downloadable document. Click below to receive behind-the-scenes details on each weekly podcast episode, as well as the free download all of the valuable information that was packed into Episodes 13 and 14. Chad Sarno - Kick Up Your Kitchen Skills - Tips from Ep. 13 and 14 . Interested in taking your plant-based kitchen to the next level? Enroll in Rouxbe, the world's leading online culinary school with over 530,000 students across the globe.  Learn More and Enroll in Rouxbe    About Chad Sarno: Chad Sarno is the co-founder of Wicked Healthy, a thriving, mission-driven online community that focuses on culinary education, consulting, innovation, training, and product development for manufacturers, retailers, and food service outlets. Chad is also the co-founder and VP of Culinary for the plant-based seafood company, Good Catch Foods which offers a line of ‘seafood without sacrifice’, now available in stores. Chad formally held the position of VP of Plant-Based Education at Rouxbe Online Culinary School, the world’s largest online culinary school, and launched the first accredited plant-based culinary courses online. Internationally, Chad has launched a boutique plant-based restaurant brand throughout Europe in Istanbul, London, and Munich, and has consulted on restaurant launches globally. Chad’s mission of health inspired plant-based eating and education has reached all corners of the globe. Chad joined the global team at Whole Foods Market as the company’s Global RnD Chef and culinary media spokesperson for the Whole Foods healthy eating program. Chad’s celebrated recipes have also allowed him to publish, together with his brother Derek, The Wicked Healthy Cookbook (released May 2018), and the Whole Foods Cookbook (released October 2018). He has served as contributing author to more than 10 health-related books, including New York Times bestselling cookbook The Conscious Cook, and to co-author the bestseller Crazy Sexy Kitchen with Kris Carr. Over the years, he has been a guest on dozens of morning shows and food-focused programs on national and international television and radio. Chad has been featured and quoted in numerous media outlets ranging from CNN, NBC, Bloomberg, The New York Times, and The Guardian, and has been a contributing author to publications such as VegNews, Men’s Health, Self, Shape, and Prevention magazines. Chad calls the US home, and, when he is not spreading his mission of cooking and eating more plants, can be found in his garden with his two amazing kids, his wife, and a variety of woodland creatures. Wicked Healthy WebsiteGood Catch Website . Support for this week's episode comes from Nutramilk - the easiest and fastest way to make your own plant milk at home!  Enjoy a $50 discount and free shipping with code PLANTSTRONG. Seeking a solution for making the plant-strong lifestyle convenient and inspiring?  The Plant-Strong Meal Planner offers 1000s of recipes customized to your preferences, an integrated shopping list and grocery delivery!  Our Engine 2 Coaches are on hand to offer support and answer any questions - all for $1.90 a week when you sign up for a year.  Visit our Plant-Strong Meal Planner today! Engine 2 Website .

Whether you’re new to plant-based cooking or looking to elevate your current cooking methods, we're filling the next two episodes of the Plant-Strong Podcast with great kitchen tips and techniques that, in our opinion, every cook should know!  Cooking plant-based can be intimidating for some, but Chef Chad Sarno keeps it simple, practical and delicious for all taste buds. From meal prep planning and key plant-strong ingredients to practical kitchen utensils and tools, Chad dishes on his favorites that will help you kick up your own kitchen skills.  Interested in taking your plant-based kitchen to the next level? Enroll in Rouxbe, the world's leading online culinary school with over 530,000 students across the globe.  Learn More and Enroll in Rouxbe    About Chad Sarno: Chad Sarno is the co-founder of Wicked Healthy, a thriving, mission-driven online community that focuses on culinary education, consulting, innovation, training, and product development for manufacturers, retailers, and food service outlets. Chad is also the co-founder and VP of Culinary for the plant-based seafood company, Good Catch Foods which offers a line of ‘seafood without sacrifice’, now available in stores. Chad formally held the position of VP of Plant-Based Education at Rouxbe Online Culinary School, the world’s largest online culinary school, and launched the first accredited plant-based culinary courses online. Internationally, Chad has launched a boutique plant-based restaurant brand throughout Europe in Istanbul, London, and Munich, and has consulted on restaurant launches globally. Chad’s mission of health inspired plant-based eating and education has reached all corners of the globe. Chad joined the global team at Whole Foods Market as the company’s Global RnD Chef and culinary media spokesperson for the Whole Foods healthy eating program. Chad’s celebrated recipes have also allowed him to publish, together with his brother Derek, The Wicked Healthy Cookbook (released May 2018), and the Whole Foods Cookbook (released October 2018). He has served as contributing author to more than 10 health-related books, including New York Times bestselling cookbook The Conscious Cook, and to co-author the bestseller Crazy Sexy Kitchen with Kris Carr. Over the years, he has been a guest on dozens of morning shows and food-focused programs on national and international television and radio. Chad has been featured and quoted in numerous media outlets ranging from CNN, NBC, Bloomberg, The New York Times, and The Guardian, and has been a contributing author to publications such as VegNews, Men’s Health, Self, Shape, and Prevention magazines. Chad calls the US home, and, when he is not spreading his mission of cooking and eating more plants, can be found in his garden with his two amazing kids, his wife, and a variety of woodland creatures. Wicked Healthy WebsiteGood Catch Website . Support for this week's episode comes from Nutramilk - the easiest and fastest way to make your own plant milk at home!  Enjoy a $50 discount and free shipping with code PLANTSTRONG. Seeking a solution for making the plant-strong lifestyle convenient and inspiring?  The Plant-Strong Meal Planner offers 1000s of recipes customized to your preferences, an integrated shopping list and grocery delivery!  Our Engine 2 Coaches are on hand to offer support and answer any questions - all for $1.90 a week when you sign up for a year.  Visit our Plant-Strong Meal Planner today! Engine 2 Website .    

Good Catch Foods co-founder & VP of Culinary, Chef Chad Sarno, explains how the company has created shelf-stable plant-based protein, 6-legume blend "tuna" with added algae and seaweeds for added omegas that tastes and flakes like the real thing -- without the fishy smell. And cats really do like it (we have video evidence!)Good Catch Foods website: https://goodcatchfoods.com/Support the show (https://www.afteranimals.com/support-us)

Chad Sarno is a plant-based chef who is on a mission to get everyone in the world to consume more plants. Throughout his career, Chad has launched six plant-based restaurants in Istanbul, Munich, London and Belgrade, educated young chefs as VP of Plant-Based Wellness at Rouxbe Cooking School and served as the Global Health and Wellness Coordinator and R&D Chef for Whole Foods Market. If that wasn’t enough, he is also one of the creators of the Wicked Healthy brand along with his brother Chef Derek Sarno, and serves as the co-Founder, Executive Chef, and Vice President of Culinary for Good Catch Foods, a company on a mission to create plant-based seafood. Show notes for this episode: https://eftp.co/chad-sarno   Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach

Marci Zaroff is the author of ECORENAISSANCE, a Lifestyle Guide for Co-creating a Stylish, Sexy, and Sustainable World. Marci Zaroff is a pioneer, visionary, authority and serial entrepreneur, who has built cutting-edge brands and companies—such as MetaWear, Farm to Home, Good Catch Foods, Beyond Brands, Under the Canopy, and the Institute for Integrative Nutrition. For nearly three decades, she has used her platform to speak, teach, innovate and publicize her passion for living, breathing, and thriving in an ECO-life-with-STYLE.

Marci Zaroff is the author of ECORENAISSANCE, a Lifestyle Guide for Co-creating a Stylish, Sexy, and Sustainable World. Marci Zaroff is a pioneer, visionary, authority and serial entrepreneur, who has built cutting-edge brands and companies—such as MetaWear, Farm to Home, Good Catch Foods, Beyond Brands, Under the Canopy, and the Institute for Integrative Nutrition. For nearly three decades, she has used her platform to speak, teach, innovate and publicize her passion for living, breathing, and thriving in an ECO-life-with-STYLE.

It may be hard to imagine, especially for millennials and Gen-Zers out there, but there was a time in the not-so-distant past when organic food, sustainable sourcing and fair trade were uncommon sights in the food and beverage industry. Yet, thanks to innovative entrepreneurs like Marci Zaroff, these concepts have now reached the mainstream. Zaroff has been at the forefront of progressive food and lifestyle trends for nearly three decades. She’s a serial entrepreneur who pioneered eco-friendly fashion wear and textiles with Under the Canopy and Metawear and is currently the CMO and co-founder of plant-based seafood brand Good Catch. In this episode, Zaroff spoke about the origins of her career and why she’s urging companies to incorporate ethical sourcing and sustainability into their brand strategies. “The products we’re creating are about no compromise,” Zaroff said. “The sustainability, the fair trade, the ethically made -- these are value adds. So that it’s not ‘why would you buy this, or why would you eat this, or why would you use this?’ It’s ‘why wouldn’t you?’ It’s about getting more, not giving something up. And I think that’s the big point of difference.” Listen to the full interview with Zaroff, in which she described entrepreneurship as a “perpetual yo-yo,” discussed the importance of vetting investors and shared her take on the budding business of cannabis. Show notes: 1:27: We’re Evolving! -- BevNET is proud to announce the launch of Taste Radio Insider, a show specifically focused on news, trends and insights in the business of food and beverage. We’ll continue to feature long-form interviews with the industry’s tastemakers and pioneers in our flagship Taste Radio podcast. Meanwhile, Taste Radio Insider will include interviews with the industry’s movers and shakers and feature discussion on emerging trends, innovation and news of the week from our regular cadre of hosts including John Craven, John Landis, Carol Ortenberg, and others on the BevNET team. We launch Taste Radio Insider on Friday, Sept. 28 and the show will be available for streaming and download on tasteradio.com, iTunes, Stitcher, Google Play and Soundcloud. 3:06: Interview: Marci Zaroff, Founder, MetaWear/Good Catch -- Since cutting her teeth in the food business nearly 30 years ago, Zaroff has played an influential role in the business of ethically sourced consumer products and food. In our interview, recorded at Natural Products Expo East 2018, she explained what it means to be a “post-modern organic” entrepreneur and takes us through the early years of her career from her work with The Institute for Integrative Nutrition to the launch of her first business, eco-friendly lifestyle brand Under The Canopy. She also discussed her decision to leave Under The Canopy and explained why it was “the most liberating and bittersweet day” of her life and what it taught her about vetting investors. Zaroff also discussed why embedding sustainability and organic sourcing into new CPG brands is “about not being left behind,” how to approach consumer education when pioneering a new business concept and offered her perspective on the future of cannabis-infused foods and beverages. Brands in this episode: Good Catch Foods

What does an "ECORenaissance mean"? And how can we move collectively and in style into a better and more sustainable future? This is the conversation with the woman who was there when it all started and who's seen the movement pave it's path over the years, a movement that grew from our concern for organic food and that is widely spreading into sustainable fashion and other important parts of our lives. So do you want to believe we can do something to fight for our future? Then get ready to be inspired by the woman who's been making waves of change for 20 something years!Marci ZaroffMarci coined and trademarked the term “Eco Fashion” in 1995 and has since then been a pioneer in the world of ecology and fashion. Her vision: to style the world and change, while changing the world of style. In other words, the gave birth to the movement that is today taking the world by storm.She’s the woman behind the largest professional “health coach” certification program in the world, The Institute for Integrative Nutrition, and she’s been part of co-founding many companies like BeyondBrands, Good Catch Foods, Under The Canopy and MetaWear Organic, a Virginia based factory creating Cradle-to-Cradle certified apparel. What more? Despite the busy entrepreneur and change maker that she is, she’s also found time to write a book. ECORenaissance was just released and she’s currently touring the country to promote this amazing book.Follow Marci:website: www.marcizaroff.comInstagram: https://www.instagram.com/marcizaroff/ECORenaissance: https://www.amazon.com/ECOrenaissance-Lifestyle-Cocreating-Stylish-SustainableConnect with + Follow Anne ThereseWebsite: www.heychange.netInstagram: https://www.instagram.com/annetheresebengtsson/ See acast.com/privacy for privacy and opt-out information.

Derek Sarno is the Executive Chef and Director of Plant Based Innovation at Tesco. He is also the co-founder of Wicked Healthy, a plant-based food blog that he co-founded with his brother Chad Sarno, and is a co-founder of Good Catch Foods, an innovative company making plant-based seafood. If that wasn’t enough to catch your attention, he also served as the Senior Global Executive Chef of Recipe and Product Development at Whole Foods Market. Show notes for this episode: https://eftp.co/derek-sarno Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach

What does it mean that we're now beginning an “Eco-Renaissance”? Rather than guilting or shaming people into being more eco-friendly, which might really just push people away, how can we attract people into sustainability so that they naturally and excitedly want to be a part of this movement?   Serial ecopreneur (MetaWear, Under the Canopy, Farm to Home Organic, Good Catch Foods, Beyond Brands, Institute for Integrative Nutrition... etc.) and author of the new book ECOrenaissance, Marci Zaroff, shares her wisdom on this episode.   HIGHLIGHTS: [6:09] Marci's journey through entrepreneurship and starting her many different brands and products. [9:20] One of the biggest struggles Marci has faced throughout the years. [13:53] Marci: "Design and redesign can change the world." [14:40] Kaméa: "What's been key to you becoming a successful, serial entrepreneur within sustainability? [18:46] Marci: "I believe we have to meet people where they are."  [23:34] Kaméa: "What were your motivations for writing your new book, ECOrenaissance? [25:13] Marci: "Style and sustainability are not mutually exclusive."   Thanks for bringing your light! Find the full show notes with links and resources at www.greendreamer.com, and share your #1 takeaway from the episode tagging our featured guest and me @KameaChayne to spread the light and to let us know you're tuning in!

Ryan Caldbeck has two words for brands planning to raise capital in 2018: be careful. With billions of dollars in play in the red-hot CPG space, Caldbeck, the co-founder and CEO of funding platform CircleUp, is advising brands to take extra caution when vetting potential investment partners. He believes that while funding opportunities for food and beverage companies are the most abundant since launching the firm in 2013, he’s concerned about the lack of a strategic component in the money that is currently flowing in from large private equity firms and tech-focused venture capital firms. “They will pay close to zero attention from the $2 billion fund that just invested $10 million; they won’t know their name,” Caldbeck said of some large investors. “Now you’ve partnered with someone that’s not going to give you the support beyond capital.” In an interview included in this episode of Taste Radio, Caldbeck noted that “the tailwinds and the structural dynamics for early-stage consumer companies -- call it $1-$15 million in revenue -- are extremely attractive” for investors of all kinds. Yet, he urged fast-growing companies to “think about the incentives of the investor or the partner that you’re working with” and ask “who else have you worked with that looks like me?” “And when you can drill down on who else they’ve worked with that has similar growth drivers of your business, you’ll find an investor or a partner that’s right for you,” he said. Within the food industry, few categories are attracting more investment than plant-based and lab-grown meat. The Good Food Institute (GFI), a non-profit organization that advocates on behalf of plant-based meat brands, is helping to support the growth of many companies in the space. This episode includes a full-length conversation with GFI co-founder and executive director Bruce Friedrich, who details the origins of the organization (it was “literally a religious calling,” he said) and how it supports scientific research and investment in the clean meat space. In this week’s edition of Elevator Talk, we meet with Nansee Kim-Parker, the founder and CEO of Yoot, a brand of ready-to-drink herbal root teas made with herbs and spices. This episode is presented by Saffron Road. Show notes: 2:05: Waxing on West -- The hosts chat about their biggest takeaways from Expo West 2018, including how the show reflected a shift in the retail landscape and route-to-market for natural brands and showcased the sophistication and rapid maturity of many early-stage/pre-launch companies. 16:47: Interview: Ryan Caldbeck, CEO/Co-Founder, CircleUp -- We sat down with Caldbeck at the 2018 Winter Fancy Food Show, where he offered his perspective on the landscape and climate for CPG investment. 42:28: Interview: Bruce Friedrich, Co-Founder/Executive Director, The Good Food Institute -- Also joining us at the Fancy Food Show was Friedrich, who spoke about the the rapidly emerging plant-based meat space and where the category is headed. In our conversation, he detailed a clash in perspective with some in vegan community, why GFI is stressing “clean meat” as the preferred nomenclature versus “lab-grown,” regulatory hurdles for clean meat and how improved technology and taste is helping to win over consumers. 1:13:26: Elevator Talk: Nansee Kim-Parker, Founder, Yoot -- Inspired by the traditions of Ayurvedic Herbal Medicine and Chinese Herbal Medicine. Yoot is a brand of herbal root teas brewed from superfood herbs. We caught up with founder Nansee Kim-Parker who dug into the roots of her brand in this edition of Elevator Talk. Brands in this episode: Beyond Meat, JUST, Impossible Foods, Tyson Foods, Maple Leaf, Field Roast, Tofurky, Boca, Memphis Meats, Gardein, Finless Foods, Good Catch Foods, Yoot Tea

This week's episode highlights news and trends in the plant-based food industry based on what I saw at this year's Natural Products Expo East, recently held in Baltimore. I identify the following 3 trends as the hottest new ones to keep an eye on:   1. The evolution of dairy-free products 2. The demand for clean, whole ingredients in plant-based proteins 3. The emergence of functional snacks and beverages   This episode also features commentary from representatives of the following brands: Califia Farms, Field Roast, Follow Your Heart, Good Catch Foods, Good Seed Burger, Kite Hill, Milkidamia, Miyoko's Kitchen, Navitas, No Bull Burger, No Evil Foods, REBBL, Sweet Earth Foods, Teaonic, Uptons Naturals, Vegan Rob's, and Veggemo. To learn more about the latest and greatest products and how brands are stepping up their game, you'll have to listen in! Show notes for this episode: https://eftp.co/bite-sized-news Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach