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3 episodes with Happy Cow
2 episodes with Happy Cow
2 episodes with Happy Cow
2 episodes with Happy Cow
2 episodes with Happy Cow
2 episodes with Happy Cow
✨Episodio 150 del podcast VEGANISMO Y SOSTENIBILIDAD de Infovegana✨ ️ En este episodio hablamos de: ►¡Abran paso a las proteínas vegetales! Los ministerios estadounidenses de Salud y Agricultura (HHS y USDA) están revisando las recomendaciones alimentarias para 2025, dando prioridad a las proteínas vegetales, un cambio significativo. En su última reunión, el 21 de octubre de 2024, el comité asesor propuso reorganizar la categoría de “alimentos proteicos”, colocando las nueces, semillas y productos a base de soja por encima de la carne, los huevos y el pescado. ►El 'foie gras' es el plato que no puede faltar en celebraciones y en las navidades francesas. Sin embargo, cada vez más personas lo rechazan por el maltrato animal que comporta su producción. Ahora, el pueblo de Pessac, una ciudad francesa de más de 60.000 habitantes cerca de Burdeos, acaba de prohibir el foie gras en eventos formales. Una decisión que se suma a una lista de más de 15 pueblos y ciudades que han decidido vetar este plato en eventos municipales como Burdeos, Poitiers y Montpellier. ►¡Bélgica prohíbe los delfinarios! Este avance, impulsado por la organización GAIA @gaiabelgium tras 30 años de lucha, garantiza el fin de la reproducción y la importación de delfines en cautiverio. Además, se planea trasladar a los delfines actualmente en el Boudewijn Seapark a una reserva marina que les permita vivir en condiciones más naturales, en semilibertad, en un entorno adaptado de 20,000 m². ►Happy Cow cumple 25 años y nos trae el ranking actualizado de las 25 ciudades más veganas del mundo. Han tenido en consideración factores como el número de restaurantes plant-based, los locales de restauración con opciones veganas o las opciones plant-based en supermercados y negocios de diferente índole. ¡Comentadnos que os parece el ranking! ►Reino Unido inaugura su primer teatro vegano. El Teatro Garlinge, con capacidad para 300 espectadores, está situado cerca de una granja ecológica. Quienes visiten o alquilen el teatro no podrán comer ni beber productos animales en las instalaciones. El teatro, que es una cooperación entre la actriz Alison Harris y su pareja y concejal de Swale Terry Thompson, también recaudará dinero para organizaciones benéficas en favor de los animales a través de sus producciones. ►Corea del Sur promete proteger a los animales por ley. El Partido Democrático de Corea ha prometido cambiar la definición legal de los animales de "propiedad" a "criaturas vivas". En la mayoría de los ordenamientos jurídicos del mundo, los animales siguen considerándose "cosas". También ha prometido ampliar la investigación sobre alternativas a los ensayos con animales e iniciar un plan para impulsar el sector de la alimentación vegetal en el país. ►Y como siempre, recomendaciones, repaso de la semana, anécdotas y mucho más ;) ⚡️CADA DOMINGO UN NUEVO EPISODIO DEL PODCAST (disponible en Ivoox, Spotify, Apple Podcast) donde charlamos tranquilamente sobre anécdotas, comentamos noticias, os planteamos dilemas morales y compartimos recomendaciones. Todo relacionado con el antiespecismo, el veganismo y la sostenibilidad. ★Si te apetece, puedes ver nuestro contenido de otras RRSS★ ►IG: https://www.instagram.com/info_vegana/ ►TW: @infovegana ►WEB: https://infovegana.com/ ►CONTACTO: hola@infovegana.com
Hey everyone! I made it live while traveling, and I'm excited to share some tips on how to eat healthy on the go. Over the years, I've received many questions from patients about maintaining a healthy diet while traveling, and given my recent travels and body recomposition journey, I thought it would be a great topic to discuss. Key Points: Healthy Fast Food Options: Starbucks: I don't drink coffee, but I love their green and black teas. I often get oatmeal with blueberries or nuts, which can serve as a meal in a pinch. Taco Bell: Surprisingly, their black bean and rice burrito can be a healthier option when you're on the road. Grocery Stores: Whole Foods: Great for picking up fruits, vegetables, and compliant hummus. Packing Snacks: I packed freeze-dried mango, strawberries, and apples for my flight, which were delicious and convenient. Meal Delivery Services: Leaf Side Meals: Available at goleafside.com. Whole Harvest: They deliver fresh meals to hotels, which is a fantastic option for travelers. Maintaining Fitness: I continue to do resistance training and running even while traveling. For example, I ran eight miles this morning in Sacramento's beautiful McKinley Park. Additional Tips: Use the Happy Cow app to find plant-based cafes and restaurants. Carry snacks like Laura bars to tide you over until you can find a healthier meal. To work with me: https://www.drmarbas.com/ A Big Thank You To Our Sponsors: If you want to work with the best Whole Foods plant-based body recomposition coach, I highly recommend checking out what www.fitvegancoaching.com offers. I did their program and was able to lose 7% of body fat, build lean muscle, and improve my running time. As a loyal subscriber, you get $250 savings on their coaching services. To learn plant-based cooking and get your medical questions answered, join The Healing Kitchen, taught by Brittany Jaroudi and me! Click here to learn more: https://www.drmarbas.com/the-healing-kitchen
In this episode, Whitney recounts of her three-week trip exploring the national parks of Hawaii and American Samoa. She goes into detail on the planning process, the financial ease she experienced, and adventures had at nature spots like Maui's Road to Hana and American Samoa's island of Ofu. She also touches on personal milestones, such as paying off her car loan, and the importance of respecting local cultures. Reflecting on the balance between work and travel, Whitney discusses personal growth, connections made, and the dualities of feeling both relaxed and challenged. Join her for enriching stories and lessons on ease, spiritual connection, and the impacts of travel.07:05 Trip Preparations20:37 Exploring Maui: Road to Hana and Camping31:15 Big Island Adventures: Volcanoes and Spiritual Connections46:08 Oahu Surprises: Glamping and Pearl Harbor54:24 Adventures in American Samoa01:04:57 Cultural Immersion and Local Cuisine01:14:47 Final Island: Kauai01:23:12 Reflections on Travel and Personal GrowthMentioned (affiliate links used):Owen Beiny episode: https://podcast.wellevatr.com/life-changing-advice-on-credit-cards-celebrity-and-coffee-with-owen-beinyHiking Umbrella - https://amzn.to/4cksqO0Tevas: https://amzn.to/3KSJpv4 Snorkel Set: https://amzn.to/3XqsAPv HipCamp: hipcamp.com/r/whitneyelsa Happy Cow: https://www.happycow.net/ Car Phone Holder Mount: https://amzn.to/3RADVsF Cabeau neck pillow: https://amzn.to/4bdbzvt Aeropress: https://amzn.to/4eyr6Zt Porlex Mini Grinder: https://amzn.to/4cwqSR1Love the show? Subscribe, rate, review, and share!Here's How »Join the Beyond Measure community today:https://podcast.wellevatr.com/beyond-measure
Vancouver based Brigitte Gemme is a mom and researched professional who has been spreading her love of vegan eating and sustainable lifestyles with an international audience through her blogs, podcasts and workshops. In spring 2024, Brigitte traveled Japan with her family and has some advice for vegan eaters who want to enjoy the experience.00:00 Welcome00:40 Japan travel02:40 Vegan Japan Travel Tips06:40 Online seminars for vegan cooking09:30 Happy Cow, Google Maps Help10:50 Protein deficiency?12:05 Vegan Ninja Doctor14:28 Dairy farming background19:30 Starting where people are willing to change20:30 Crisis situation vs want to do better21:30 Vegan after 6pm23:50 learning standards of vegan basic cooking27:44 winter comfort foods easier 31:00 creating flavorful vegan dishes34:10 Add oil, salt, spice 35:38 Daily recipes for the year41:05 Cooking for one person43:50 Good food motivates healthy lifestyle48:00 Get started cooking50:00 Soups-Bowls-StirFry51:00 Vegan-ZeroWaste Festival51:50 Live Vegan Cooking Club Events 52:40 Minimum viable prep55:00 Pantry Challenge59:00 Basic shopping list1:01:29 Love of TofuThis spring, I had the chance to meet up with Brigitte and her lovely family as they traveled through Hiroshima, Japan and asked her to join the talkshow to share not only about the great work she does, but also what it was like traveling in Japan as a vegan family and any takeaways she has from her trip here in terms of how Japan could improve and some of the favorite foods and ingredients she was able to enjoy.See more about Brigitte:https://veganfamilykitchen.com/about/
Clint Padgett dives into his passion for scuba diving, recounting night dives with bioluminescent plankton and close encounters with marine wildlife, such as barracudas and hammerhead sharks. He shares the exhilaration of drift diving in destinations like Cozumel and relives a particularly nerve-wracking experience with an air supply issue in Curacao. Clint also opens up about his journey to veganism through his travels and the use of helpful apps like Happy Cow. He fondly recalls the adventure that led to him and his brother getting certified for scuba diving and speaks on the joy his company brings him in helping clients. Listeners get a glimpse of Clint's personal side as he answers rapid-fire questions, revealing his preferences and favorite memories. Throughout the episode, Clint emphasizes the importance of pursuing individual passions and how they can enrich one's professional life.
We're back with a bonus episode for Season 2. This week: more travel tips to make plant-based eating possible...no matter where you're venturing! Special shout out to Happy Cow and The Vegan Stay for making it easy to find great food and accommodations while traveling.
You know those times when you see someone and you just think, "WOW, You look incredible! What are you doing?!" That happened with today's guest, grammy award winner, and multiplatinum recording artist, Richard Marx. We at PLANTSTRONG saw recent photos and videos of Richard lighting up the stage in Australia and just had to know the secret to his vitality and energy. Well, wouldn't ya know, Richard Marx is PLANTSTRONG, baby, and, together with his wife Daisy Fuentes, they share a passion and advocacy for this lifestyle. Of course, you know Richard from some of his biggest hits, “Hold Onto The Night,” “Endless Summer Nights,” “Don't Mean Nothing,” and “Right Here Waiting,” BUT, in addition to those timeless chart-toppers, he is also a crazy accomplished songwriter – having written hits with stars like Keith Urban, Kenny Loggins, Madonna, NSYNC, Luther Vandross, and so many more. Today, we talk about his colorful and illustrious musical journey and the emotional moment he and Daisy looked at each other and said, “We're going all in on plant-based living.” His only regret? They didn't do it sooner. That's ok, Richard and Daisy. We've been “Right Here Waiting for You.” About Richard Marx Grammy-winning singer, songwriter, producer and best-selling author Richard Marx has sold more than 30 million albums worldwide, landing a #1 song on the charts (for himself and others) in each of the past four decades. He remains the only male artist in history whose first seven singles reached the Top 5 on the Billboard charts. A father to three grown sons (all are musicians), he lives between LA and Miami with his wife Daisy Fuentes. Marx is active in many charitable organizations, including the Cystic Fibrosis Foundation, the American Cancer Society, St. Jude's Children's Research Hospital, and Mercy for Animals. Episode Resources Richard Marx Website - https://richardmarx.com/ Richard Marx Instagram - @therichardmarx Watch the Episode on YouTube - https://youtu.be/-lNOUqKP-TM Join our PLANTSTRONG Sedona Retreat - October 9-14, 2023 To stock up on the best-tasting, most convenient, 100% PLANTSTRONG foods, including our cereals, granolas, pizza kits, broths and soups, check out all of our PLANTSTRONG products HERE. Give us a like on the PLANTSTRONG Facebook Page and check out what being PLANSTRONG is all about. We always keep it stocked full of new content and updates, tips for healthy living, delicious recipes, and you can even catch me LIVE on there! We've also got an Instagram! Check us out and share your favorite PLANTSTRONG products and why you love it! Don't forget to tag us using #goplantstrong
Today, I am joined by Sandra Nomoto, The Content Doctor and author of Vegan Marketing Success Stories. From her bio: While earning her degree in English Literature, Sandra published poetry in literary journals and film reviews online. At twenty-five, she founded Conscious Public Relations Inc., an award-winning virtual agency that certified as a B Corporation. After a decade in business, she authored and self-published The Only Public Relations Guide You'll Ever Need in 2019. Living vegan since 2018, Sandra is now a content writer and editor for vegan businesses who also helps vegan and spiritual non-fiction authors. She aspires to eat vegan food around the world and blog about it, and lives in East Vancouver, Canada with her husband. Sandra's 4 basics: 1. Have a website 2. Start with 2 social media accounts: LinkedIn and a more visual platform like Instagram, Tik Tok, or YouTube 3. Have a blog on your website 4. Have an email newsletter To connect with Sandra: https://www.sandranomoto.com/Facebook.com/sandranomotobooksTwitter @sandranomotoInstagram @sandranomotoTikTok @sandranomotoLinkedIn.com/in/sandranomotoYouTube.com/@sandra_nomoto To buy Vegan Marketing Success Stories (available in Ebook, Paperback, and Audiobook):https://www.sandranomoto.com/products/ Mentioned in this episode: Earthlings Documentary: http://www.nationearth.com/ Vegan Ventures - Katrina Fox: https://katrinafox.com/ Goddess Garden: https://www.goddessgarden.com/ Vegan Aruba: http://veganaruba.com/ Happy Cow: https://www.happycow.net/ Rebecca Gade-Sawicki, Veggies Abroad: https://veggiesabroad.com/ Habibi's Mediterranean Foods: https://www.habibis.ca/collections/hummus Ultimate Blog Challenge (the blog challenge that got me to 90+ blogs!): https://ultimateblogchallenge.com To connect with me: Join my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/Book a free 30 minute call with me: https://www.didyoubringthehummus.com/book-online ©2023 Kimberly Winters - Did You Bring the Hummus LLCTheme Song ©2020 JP Winters @musicbyjpw
Today we have the opportunity to sit down with Caleb York to learn more about Cataclyms and Catastrophes/Ducks in Space and his experience creating #indiegames! Be sure to check the links below to stay in touch with his future works! "Four adorable cats come together to form a classic adventuring party in this turn-based RPG. Explore the 2D side-scrolling world with your party members' unique abilities. Choose combat actions and play minigames to attack enemies" Steam - https://store.steampowered.com/app/1416780/Cataclysms_and_Catastrophes/ --------------------------------------------------------------------------------------------------------------------------- Twitter - https://twitter.com/happycowgames --------------------------------------------------------------------------------------------------------------------------- To stay up to date with my content creation as well as my day-to-day thoughts, feel free to follow my Twitter - https://twitter.com/keepingitgeekly For single-issue breakdowns and more be sure to visit my TikTok over at https://tiktok.com/keepingitgeekly Be sure to drop by my Twitch channel where I live stream every Wednesday, Thursday, Friday, and Saturday at 11 PM EST https://twitch.tv/job_for_a_cody My personal Discord -https://discord.gg/vg9zEyKt Intro Music - https://twitter.com/PersyThePianist | http://linktr.ee/PersyNotes Background Music - [FREE] Kota The Friend Type Beat - "Laid Back" - Kota https://www.youtube.com/watch?v=QIY19VZa3FY&t=83s --- Support this podcast: https://podcasters.spotify.com/pod/show/keepingitgeekly/support
Nick and Katie discuss how they transitioned to veganism, veganism becoming more popular in recent years – overtaking vegetarianism in many ways, Happy Cow's top 10 vegan-friendly cities in the world and finally, challenging ableism within activist movements. Articles discussed: Who moved my cheese? The silent battle between vegetarians and vegans by Tony Naylor: https://www.theguardian.com/food/2021/may/20/who-moved-my-cheese-the-silent-battle-between-vegetarians-and-vegans Top 10 Vegan-Friendly Cities by Happy Cow: https://www.happycow.net/vegtopics/travel/top-vegan-friendly-cities Music: Animal liberation by Los Fastidios: https://www.losfastidios.net/ Get off on the pain by Weezer: https://weezer.com/ Flames by MOD SUN ft Avril Lavigne: https://modsunmusic.com/ I am Disappeared by Frank Turner: https://frank-turner.com/ You can buy a Freedom of Species shirt to support our show and 3CR! The shirts are only $15 and they are available in a range of styles and colours. The fitted shirts are available in small, large and extra-large: https://3cr-shop.myshopify.com/collections/frontpage/products/freedom-of-species-semi-fitted-tshirt?variant=40295131938980 The looser fit shirts are available in XX-large: https://3cr-shop.myshopify.com/collections/frontpage/products/freedom-of-species-loose-fitted-tshirt?variant=40295156023460
Curious about using Entrepreneurship to make a real positive impact in the world? In this episode, I sit down with Eric Brent, the Founder & CEO of HappyCow which is the largest online Vegan Community & Food Map. We discuss his journey of growing the company out of both a need & an act of service. In addition, we cover his personal vegan journey, work/life balance, work from home, spirituality & much more. Tune in to get inspired to have a more positive impact on the world! Key Highlights: [00:01 - 15:05] Opening Segment How Happy Cow has been a tool of support for the vegan lifestyle Why Eric decided to create HappyCow Eric shares how he went vegan Questioning where the food was from [15:05 - 30:38] Bringing the Vegan Lifestyle to Every City Eric's experience traveling around the world Starting to build the Happy Cow website/ app Building a great community on IG Why it was hard for Eric to monetize the app [30:39 - 44:50] Living in the Moment What happened with HappyCow when COVID hit The main features of HappyCow Eric shares his experience working from home Why it can be difficult to have some boundaries [44:51 - 1:04:00] Live Your Life & Be In It Eric's spiritual path You are not who you think you are How Eric incorporates spirituality into his daily life How to balance work and life [1:04:01- 1:20:31] Closing Segment Erics shares his health & fitness journey What Eric is most excited about If you want to connect with Eric, follow him on Instagram! Key Quotes: “My life's been really dedicated to living in the moment, not carrying baggage with me wherever I go.” - Eric Brent “Everything is impermanent and it will change.” - Eric Brent “Everything is just in this moment, you can't live in the future.” - Eric Brent WANT TO LEARN MORE? Follow my personal website: https://alchemizelife.com/ Follow my Instagram, LinkedIn, Facebook, Youtube, & Twitter Show Notes: www.alchemizelife.com/podcast/ Sponsors: Are you ready to get in the best shape of your life, double your income, and 10x your savings/investments? I'm incredibly passionate about fitness & money and have reached a strong degree of mastery in these domains and built an incredible coaching program to help you. Head to www.fitrichvegan.com, sign up for a Free Consultation, or DM me on Instagram with the words "Fit Rich Vegan" to discover if it'd be a good fit for you! For something like you've never had before and to get into an almost euphoric state of Focused Flow & Productivity, try Feel Free by Botanic Tonics! Go to www.botanictonics.com and use code DRAGON to save 40% off your first order! If you desire to lead a happy, healthy, fit life, go to www.vedgenutrition.com/dragon, and grab all of your key supplements. Use the code DRAGON and get 15% off! I often get asked what my favorite Vegan Protein Bars are for when I'm on the go and without a doubt, they are the No Cow Protein Bars which have THE BEST MACROS out there -- High Protein with great amount of Fiber to keep you feeling full & Low-Fat (most protein bars & actually Fat Bars in disguise). The newly released "Dipped" Now Cow Protein Bars taste so good! Use code DRAGON to save 15% on all of your orders. Thanks for tuning in! If you liked my show, LEAVE A 5-STAR REVIEW, like, share, and subscribe!
Dr. Daniela Castillo attended veterinary school in Mexico, at Universidad Veracruzana. While visiting a functioning pig slaughterhouse, she was so traumatized that she had to seek psychological therapy. The therapist basically gave Daniela two options: quit veterinary school and do something else to help animals or "suck it up" and finish school if she really wanted to become a Veterinarian. Daniela decided to sacrifice her feelings of depression and anxiety and finished veterinary school as the Valedictorian of her class in 2008. She now enjoys a successful career in shelter medicine and high quality high volume spay/neuter. Topics covered in this episode: Starting a house call practice in a pandemic One mistake Dr. Daniela warns new house call vets about The House Call Vet Academy course Handling requested services you may not offer The process of becoming a veterinarian in the US after becoming a trained veterinarian in Mexico Experiencing racism as a veterinarian Veganism Animal Rights Links & resources for Dr. Daniela Castillo: Daniela's article on VIN news Ventilation shutdown + key facts Some organizations to check out: Our Honor website The Paw Project website To find vegetarian and vegan restaurant options: Visit the Happy Cow website To find out if a booze is vegan: Visit the Barnivore website Vegan Cheat Sheet: Visit the Vegan Cheat Sheet spreadsheet The House Call Vet Academy links: Find out about The House Call Vet Academy online CE course Learn more about Dr. Eve Harrison Learn more about 1-to-1 coaching for current & prospective house call, mobile, & concierge vets Get House Call Vet swag! Find out about the next House Call & Mobile Vet Virtual Conference Music: In loving memory of Dr. Steve Weinberg. Intro & outro guitar music was written, performed, & recorded by house call veterinarian Dr. Steve Weinberg. Thank you to our sponsors! Rockin' Pets, Rollin' Vets PriVet Pet Care First Opinion Veterinary Ultrasound- Online CE courses on ultrasonography & machine selection Good Pharma Tea (Use code Harrison20 for 20% off your order!) Veterinary Recommended Solutions - Get a $200 gift card! Just mention this podcast when you set up a discovery call with VRS's medical director about their ethical & rigorously tested veterinary supplements.
Dom caught up with Happy Cow Milk founder Glen Herud about the recent Country Calander episode where Happy Cow Milk was proudly on display, and how the topic of taking calves away from their mothers created some heated discussion on Facebook.See omnystudio.com/listener for privacy information.
Waikato farmer Chris Falconer is the first farmer in New Zealand to trial the Happy Cow milk processing and distribution system. He farms the Happy Cow way, with a strong focus on being green and kind to the animals. The milk is pasteurised on farm and sold direct to customers.
Ich persönlich liebe es in einer anderen Stadt unterwegs zu sein und für mich neue Cafés und Restaurants auszuprobieren, die ganz andere vegane Gerichte anbieten, als man sie aus der eigenen Stadt kennt. Als Veganer*in hat man es aber nicht immer ganz so einfach. In dieser Folge spreche ich darüber, warum das Hotelfrühstück nicht immer die beste Wahl ist und wie man am einfachsten vegan-freundliche Orte findet. Wie immer spreche ich hier subjektiv meine Gedanken und Überlegungen aus. Ich freue mich aber sehr, mich mit dir darüber auszutauschen oder Fragen zu beantworten. Folge mir hierfür gerne auf Instagram: m.wchtr vegan vibes on, deine Meike Hier die Apps, die ich am liebsten benutze: Happy Cow, Vanilla Bean, Vegan Maps - wenn du noch weitere kennst, lass es mich gerne wissen!
Erin Amerman doesn't like cows - she LOVES cows (and pigs and chickens and dogs and cats and...). And she proves it daily at Critter Creek Farm Sanctuary. Their driving mission is to promote compassion for farm animals through rescue and education and to support other farm sanctuaries. They believe strongly that we are all in this together for the animals. Critter Creek homes the largest amount of rescued cows in our nation. This is her good journey and you should listen to it right cow (see what I did there?).
It's quite interesting where all of this fear stems from!! We talk about this, why Happy Cow is the greatest app ever created, how I somehow became Ben Simmons in pick up basketball, Steph going for the 3 point record, and more!! Tune in to hear it all!! Plus don't forget to review and tell a friend about it!! Love yall!! bobbykeefe.com youtube.com/c/bobbykeefe instagram.com/bobby.keefe
Green Tea Conversations - AM950 The Progressive Voice of Minnesota
Meet Master Hong Kim, owner and instructor at Body and Brain Yoga in Minnetonka as he explains the significance of thoughts and emotions on physical health. Master Hong describes how the stresses experienced in 2020 and 2021 have caused many to approach life from a state of fear and anger, and how it impacts their…
Welcome to our third installment of Ask Jack, featuring the prodigious culinary talents of professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Check out the show notes below that dig deeper into the topics covered on this episode. Set your dials to this station for this season's final episode, Ask Jack #5, premiering on November 10, 2021, just in time for the holidays. Beat the rush and submit your questions for the next Ask Jack early by emailing them to podcast@overcomingms.org. Introduction In this episode, we have received a smorgasbord of questions from all over the world on all sorts of saucy, nutty, oily yet all delicious topics. So, let's see what food- and cooking-related questions are coursing through the culinary minds of the OMS community. Questions 1 + 2 Our first question is about vegan cheese. Rebecca from Scotland is wondering about tips for making a fermented cashew cheese. She's thinking about using probiotics or cider vinegar. Her main concern is how to know if it's gone bad to ensure eating it doesn't make her ill. Pro tip from Jack: for those who are interested in pursuing the art of making vegan cheese at home, Jack recommends Artisan Vegan Cheese, by Miyoko Schinner (available through all major book outlets). For a more in-depth dive into the world of Vegan Cheese, visit Berlin-based Cashewbert - they offer online information and instruction, as well as supplies to those based in Europe. Rebecca also wanted some tips on eating out and how to make decisions about what to compromise on? What if she's really stuck while out somewhere and one option contains coconut oil and another contains palm oil and another is fried in a small amount of vegetable oil, how is she supposed to decide on the lesser of all evils in a pinch? Questions 3 + 4 Emma in the UK had a couple of questions for our resident foodie: firstly, what is your best recommendation for a halloumi replacement? Secondly, what's your best recommendation for OMS-friendly takeaway food (that's takeout for our listeners in the US)? Question 5 Let's talk veggie fritters. Kay in New Zealand used to love vegetable fritters of many different sorts. Some just with the vegetables, some with flour, maybe herbs or spices, etc. They were one of her favorite lunches. She's tried to make them by baking them in the oven but finds they come out dry and a bit leathery compared to frying in oil, meaning they lack that lovely crispiness. Is there a solution or something she could do to improve the crisp factor in her fritters in an OMS-friendly way? Pro tip from Jack: have a look at Jack's recipe for making OMS-friendly vegan sweet corn fritters. Question 6 Here's a saucy question from Nicola in Canterbury. She was wondering whether you have any good ideas for a bechamel type sauce. She's experimented with various recipes to use in a lasagna but hasn't found anything yet that tastes great. What's your secret bechamel replacement? Pro tip from Jack: there are several recipes that will make you forget what dairy-based bechamel sauce ever tasted like, include Jack's eggplant mushroom lasagna, Jack's vegan bechamel, and Jack's Sicilian tomato sauce. Try one or try them all and let us know what you think! Question 7 Belkis from Istanbul just got a machine called a Thermomix and there are a lot of recipes which makes cooking much easier. Plus, there are lots of recipes in their database. Many of these have you add extra virgin olive oil while cooking with other liquid and the machine shows the temperature and often it is not above 120 C. So, if you're cooking with some other liquid like vegetable stock or water or chopped tomatoes, plus you add olive oil, is it OK to cook under 180 C, just like with the baking and oven rules? Is what they recommend OMS-compliant? Question 8 Fran from New Zealand is going to open a can of legumes for us. She doesn't tolerate this food group well, though many OMS recipes call for lentils and such. So, what's your suggestion for getting around legumes but still retaining the substance they bring to cooking? Question 9 + 10 + 11 We're going to end on an oily note with some questions from Tania in Australia that relate directly or indirectly to oils: firstly, is it OK to “sweat” onions and garlic with oil free vegetable stock instead of water? And other than olive oil, what's the next best oil to have in one's pantry? Lastly, from Fran is a question about air fryers, which we delved into on a previous episode. She'd like to know if using one if healthy on an OMS diet. She's concerned they may release some sort of emissions. Close Thanks so much for another fantastic and informative round of food Q&A. For those of you listening, you've probably built up an appetite. Join us again starting November 10th for the holiday edition of Ask Jack, so submit your questions early to podcast@overcomingms.org. Till then, happy OMS-friendly cooking and eating! Links: Connect with Jack in a number of ways if you'd like to follow his work or gain some more insight into his OMS-friendly vegan culinary world: Website | Instagram | Twitter | Facebook In addition, Jack has started a newsletter publication called VeganWeekly that shares three vegan recipes weekly to try at home. Subscribe to it here. Coming up on our next episode: Join us on September 20 for the 22nd installment of our Coffee Break series, where we “travel” to Montreal, Canada to meet Jen DeTracey: marketing expert, author, certified life coach, and founder of Women Thriving with MS. We hope you'll be inspired by her story! Don't miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don't be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org. S3E41b Transcript Ask Jack #4 Geoff Allix (2s): Hi, I'm Geoff Allix, host of Living Well with MS, the podcast for Overcoming MS. Jack McNulty (7s): Hi, I'm Jack McNulty. I'm a professional chef, and serious OMS foodie. Welcome to Ask Jack, a special Living Well with MS podcast series where I'll be answering food and cooking related questions submitted by you, our Overcoming MS community. Geoff Allix (25s): If you'd like to submit a question for a future episode of Ask Jack, please email us at podcast@overcomingms.org. That's podcast@overcomingms.org. And now, let's rev up our appetites and dig into this episode. So welcome back to Ask Jack, where we ask professional chef Jack McNulty food related questions for people following an Overcoming MS Diet. So, welcome back, Jack. Jack McNulty (52s): Thanks, Geoff. It's great to be here for another episode. I looked over some of the questions earlier and I must say there's some excellent questions to dive into this episode. Geoff Allix (1m 3s): So, yeah, this episode we've not got a specific topic but we're going with general questions that have come up in the forums and that have been asked of us by listeners. So, if we jump straight in, we've got a question from Rebecca in Scotland. She said I've been wondering about making a fermented cashew cheese and any tips -- that I had to be honest, I've actually followed Jack's tips to make a fermented cashew cheese. So, it was pretty good, but I'm quite interested whether I was doing it right or not. Everyone survived. So that was the main thing. So, she said, “I have probiotics or could buy cider vinegar, or my flat mate makes Kombucha, which I could use.” Geoff Allix (1m 51s): My main concern is to know if it's gone bad or could make me ill. I'd also love test tips on eating out, and how to make decisions on what to compromise. I know obviously in an ideal world, I would never compromise but if I'm stuck out somewhere and one option contains coconut, and another option contains palm oil, and another is fried. It has a small amount of vegetable oil. How am I supposed to make the wisest choice? At the moment I don't take any dairy ever and will never take anything deep fried. But with oils versus say a skinless chicken fillet which is the least bad option for a once in six months compromise. So, let's start off with the fermented cashew cheese. Geoff Allix (2m 31s): How would you go? Jack McNulty (2m 32s): Yeah. Geoff Allix (2m 32s): I mean cheese is one of the big things. I think with dairy there's alternatives for milk, there's alternatives for yogurt, but cheese is a tricky one. Because the cheese in the supermarkets tend to be very high saturated fat. Jack McNulty (2m 47s): Um-hmm. Geoff Allix (2m 47s): Coconut oil-based cheeses. So, there are also cashew cheeses. So how would we go about making a cashew cheese? Jack McNulty (2m 57s): Yeah. First of all, Rebecca outstanding questions you kind of get in at the heart of a lot of concerns that probably a lot of newcomers are going to have. So, why don't we dive into that. With respect to the cheese question. Yeah, so many people are really interested in plant-based cheeses and what to do about that. So many people are trying to experiment at home and making plant-based cheese mostly from cashews. Let's take a look first at what's going on there. In order to make sort of a cheese out of cashew nuts, there's a couple of things that need to happen. Jack McNulty (3m 44s): And the first thing that needs to occur is bacteria or an enzyme for both from a living culture needs to be introduced in order to coagulate the proteins in the cashews, and also to ferment the mixture and convert the starches to a lactic acid. This is going to release these flavors, this acidic component but also start to create cheese-like flavors. It's very mild, so it's nothing like a normal cheese that you would be maybe familiar in eating but it goes a little bit in that direction. Jack McNulty (4m 28s): So, in order to make a cashew cheese: the first thing you need to do is you need to grind the cashew nuts very, very fine. And then I found that it's best heating the cashew puree or ground cashew mass straightaway as it sort of helps with the proteins to coagulate once you introduce the bacteria, which is the next step. And that needs to be a live culture. So, something along the lines of perhaps a soya yogurt, or a water kefir, probiotic capsules. Jack McNulty (5m 12s): I think Rebecca mentioned that. Or something else called Rejuvelac, which is something I experimented with. Now, Rejuvelac is another process and something you can make easily at home and it's basically fermented whole grains that you just basically are soaking in water, leaving at room temperature for a couple of days. And the grains began to ferment and take on sort of a cheesy aroma. It's quite an interesting process and it works really well in terms of creating these live cultures and enzymes to help with the cashew cheese. So that helps the process. Jack McNulty (5m 54s): That gets the process started. And it creates a sort of lactic acid and the cheesy flavor with the cashew nuts. But what really is necessary is to add further enzyme at this point. Something like from Koji, or vegetarian rennet, or nigari, which is often used to set tofu, soya milk converted into tofu. And this is going to bind the proteins together. And this is what's going to create a more firm, or semi firm cashew cheese. If you leave that process out, your cashew nut that's been fermented is going to be more creamy. Jack McNulty (6m 37s): It's going to be more of a thick dip if you will rather than a cheese. So just to clarify that a little bit. So, that's the process. We'll put in the show notes a link to what I do, and also some other places on the internet, if anybody's interested in going out and experimenting with making their own. Which gets to the second part of the question, how do you know if you're doing it safely or if it's gone off? Or if you're going to make yourself sick? Geoff Allix (7m 12s): Before you go on to that, I mean I think, because I have experimented a bit. Jack McNulty (7m 16s): Yeah. Geoff Allix (7m 16s): And I think you can because you're mentioning that sort of yeasty flavor. Jack McNulty (7m 22s): Yeah. Geoff Allix (7m 23s): And you can, I've tried with different things. I think kombucha was mentioned. I haven't tried kombucha. But certainly, I was making sauerkraut and using liquid from sauerkraut because it's a fermented liquid. That worked actually because it had those natural bacteria in it. So, I guess I get -- Jack McNulty (7m 45s): And alpha has a lot of lactic acid which is very helpful in the process. Geoff Allix (7m 49s): Okay, so it could work. Jack McNulty (7m 50s): Yeah. Geoff Allix (7m 50s): I just saw that somewhere and you could try that. And the other thing to the thickening, I think, agar-agar, which is a sort of seaweed-based sort of gelatin type. I mean, the risk is it goes a bit rubbery if you overdo it, but then a small amount could bind it quite well. And so, there's different things you can do. There you can experiment. And try with like herbs and spices as well that's I think, you know, to give it the flavor. Now adding chives, adding something to make it more spicy, I think there's all sorts you can do. It's one of those things, if you like cooking, try stuff out. Jack McNulty (8m 28s): Yeah, exactly. The world is relatively open when it gets to that. And when you put a foot into the fermentation door, then you're really getting somewhere, because there's all kinds of possibilities out there for creating interesting flavors and tastes, and things that are really healthy. But you do have to be careful because you're playing around with things that can go bad if you're not careful. So, if you are getting into this world, it's very important to invest in a good thermometer because temperatures are very important. Jack McNulty (9m 10s): It's also very important to work extremely clean, which means understanding how to sanitize properly all of the equipment that you're using just to reduce the probability of something going off. Fortunately, when you're making cashew cheese, if it goes off it's going to let you know. So, there's a couple of molds that might appear on the surface of a cashew cheese. The general bluish-greenish mold, those are fairly harmless. Obviously, because you see blue cheese and that's basically just a mold anyway. Jack McNulty (9m 55s): So, if that develops on the surface, you can just wipe that away and carry on. The more dangerous, and more common with cashew cheese, you get the mold is reddish in color. And that is going to be harmful. And so, if something like that develops, you're going to want to just throw away whatever you have. But mostly what's going to occur is the smell is going to go off. And it will be fairly offensive at least it is to me. And that's usually a pretty good sign that I don't want to put something in my mouth. The other little taste test you can do is something just starting to go off. You can put a little on the tip of your tongue and if there's an immediate tingling that's going on, on the tip of your tongue, you know that the process has already started that it's going off. Jack McNulty (10m 43s): So that's usually when I'll just get rid of something. I like to err on the side of caution when it comes to that sort of thing. Geoff Allix (10m 53s): Okay, it's good advice. So, the second part of the question was about missing out and compromise. I mean I, prior to COVID, used to travel quite a lot. Jack McNulty (11m 3s): Yeah. Geoff Allix (11m 4s): So, different parts of the world are easier than others. Some like the US, have lots of people that have dietary requirements. France very, very hard. And then others in between. So, Thailand, I found was one mentioned of coconut here, which was certainly a compromise that I made there because lots of things contained coconut. But what is the compromise you'd make? If you've got possibly coconut, you've got maybe some palm oil, or you've got some vegetable oils, which are -- is there a less bad option? Jack McNulty (11m 51s): I love the way that question is phrased as less bad off. First of all, I think it's harder to make good decisions today than say, a dozen years ago. Primarily because there are just so many other options that are out there. There's so much stuff on the internet that is promising this or that. And people move around quite a bit more. And they get right to this situation that you were describing just now, Geoff, when you're out traveling. But in my mind, I think it's -- well, I don't like using terms like compromise, or allowances, or treats because I think this plays tricks on the mind. Jack McNulty (12m 34s): And it's best to stay away from letting those terms sort of infiltrate the mind. They lure you into thinking what you miss in your diet instead of promoting what is possible. It's kind of like, it's a what you cannot versus what you can do, kind of mentality. I found that the trick really is to minimize the impact and try to use different strategies. So, if you're out just going to a restaurant, maybe calling ahead, researching the restaurant beforehand is always helpful. Maybe even eating before you even go out so that you can stick to lighter options on the menu, and you have a lot more control on that aspect. Jack McNulty (13m 22s): I think anytime that you go out to eat, you have to recognize that you're already going to make sacrifices because you're leaving yourself open to whatever is in the restaurant. And most restaurants are not going to be living on the safe side, when it comes to what we expect. They're going to be using ingredients that are not necessarily the best ingredients. For us, they're going to use cooking techniques, not necessarily the best for people following an OMS diet. And so, you're already going to be a little bit behind on that. In terms of going out, yeah, when you're traveling, I think it's really, really important to just understand before you leave and take off what you're getting yourself into and understand that, well, I'm not going to stress if I have -- if I'm in Thailand, and I want to eat because I have to eat. Jack McNulty (14m 22s): And if I have to eat there might be a little bit of coconut milk, but this is a week-long adventure, and I'm just not going to stress about it. When I get home, I'm going to live in the good health lane for a good long time and make sure I get plenty antioxidants and all those sorts of things. I know when I travel, and I follow a pretty strict 100% plant-based diet. When I travel, I do make allowances and say okay, it's just easier for me. If I'm in an ocean environment that I'm going to order a little bit of fish here and there. And I just don't stress about it. I take care of myself when I get home. Jack McNulty (15m 4s): So, I think it's understood, especially when you're starting off on the OMS diet that you're going to make mistakes along the way. There will be situations that come up that are out of your control, and just accept them as part of, “Well, hey, that's just life.” And it's, you know, as long as you don't make a habit out of it or don't say, “Well, this is a treat or a compromise because that allows you to do that again at some other point.” Just let it -- I just said, “If I find that I've made a mistake somewhere along the line, or mistakenly eaten something that I'm not supposed to eat, or not wanting to eat, I just let it fall off my shoulder and just move on.” Jack McNulty (15m 54s): I usually have a good laugh about it and carry on. That's I think that's just the best way to approach it. Geoff Allix (16m 0s): Yeah, I certainly, I think that the saturated fats side of it is may be the one -- so I would have a situation where I definitely wouldn't have any dairy. I definitely wouldn't have anything that had been fried. Certainly, absolutely not deep fried because you know that. I mean, to be honest, it would, it doesn't appeal to me at all. I think you just get out of the habit. But saturated fats, I sort of think, which is where the sort of coconut comes in. You sort of think, Well, okay, if literally that day or that, you know, I'm basically eating everything very clean. And I've had something which has some coconut. Geoff Allix (16m 41s): And I think, okay, saturated fats and that will have gone up a bit. But that I'm sort of, I know, we don't really count them. In the early days, certainly, when I first met you, Jack, I was counting saturated fats for the day. Now, that's discouraged. But it's certainly still a situation where we're trying to keep that down. It can't be zero. So that's just contributing towards saturated fats. And so that's where I would think, “Okay, there's a bit more saturated fat in that than I would like, but actually, the rest of the day I'm keeping to almost zero saturated fat.” So, there I would compromise. And yeah, maybe compromise is the wrong word. Geoff Allix (17m 22s): But you're sort of thinking, OK, within a day, or certainly within a week, my allowance is a fine. I haven't had any dairy. Jack McNulty (17m 29s): That's right. Geoff Allix (17m 30s): And so yeah, you can always find something to hone always, but mostly find something to eat. Jack McNulty (17m 38s): That's right. It's creating a balance, you know. And I found that there's -- you know, when you're out and about, and you're looking for that quick snack whether you're traveling or just in the city somewhere or something, you know, everybody's looking for, what kind of quick little fast food can I get? And people often forget, like you can just go into a supermarket. And supermarkets have so many healthy things that you can just grab. Grab a banana, grab an apple, whatever. You know something like that. I know when I was in Australia traveling around and kind out in the outback is not necessarily the haven for good healthy food and those locations that oftentimes we would just slip into a grocery store, grab a piece of bread, get an avocado. Jack McNulty (18m 29s): At that time, I was eating a little bit more fish, maybe some smoked salmon or something. Go have a picnic somewhere and enjoy it. It was just so much easier than stressing out, what can I possibly eat in a restaurant? A supermarket is a fantastic place to go find food. Geoff Allix (18m 45s): And we mentioned earlier before the call about going to Italy, and pizza is great -- yeah, pizza is almost ubiquitous around the world. Now you can get pizza pretty much anywhere. And if it's a decent pizza restaurant where they're making it fresh then a pizza without cheese on, you can say, "What's going to be on it?" Assuming you're not gluten intolerant that would be the only issue. But other than that, I properly made pizza without cheese, a vegetarian pizza should be absolutely fine. Jack McNulty (19m 18s): That's right. That's right. And there's always options. Even a Japanese restaurant to go have some sushi or something like that. Geoff Allix (19m 24s): Yeah, just watch out with sushi. Sushi is a Jack McNulty (19m 28s): Yeah. Geoff Allix (19m 29s): Because a Japanese sushi shouldn't have mayonnaise. But they've decided to Yeah, I was, we were eating sushi just the other day, we made that at home. We just, we like to make sushi sometimes just as a fun thing to make with the family as well. Jack McNulty (19m 45s): Yeah, that's right. Geoff Allix (19m 46s): You can make, yeah, fantastic sushi. But yeah, you're right. But yeah, just watch out for the mayonnaise but other than that. And the other thing I was going to say there's a -- I don't want to overly promote an organization, but there's an app called Happy Cow, which is on Android or iPhone. And if you look up the Happy Cow app, it's free to install it. And it works globally. I've not been to a country where they don't have restaurants. And basically, it's about listing vegan places. You can do vegan, vegetarian, or places that have vegan choices on the menu. So, you can go to places fully vegan. I think it's more for ethical vegans there. Geoff Allix (20m 28s): They don't want to go anywhere that would possibly have any meat products. But I mean, those sorts of places, and everywhere I've had places listed on there. And then you can find some amazing things where your countries that you might think you almost had nothing, there will be something on Happy Cow. And because it's an app on your phone and just lives on there, on the phone somewhere, and need some food, have a look and almost certainly there'll be somewhere nearby that at least has options that are vegan. Jack McNulty (20m 58s): And I would just throw one caution out there just because a restaurant is calling themselves vegan doesn't necessarily mean it's going to fit within the OMS lifestyle. Because in today's modern vegan world, let's face it, there's just simply a lot of unhealthy food being served under the guise of vegan is healthy no matter what it is. And that's not true. That's just simply not true. And so, you still have to exercise a little bit of caution. Geoff Allix (21m 30s): Yeah, French fries deep fried in palm oil are vegan. Jack McNulty (21m 35s): Yeah, exactly. Geoff Allix (21m 36s): I think, but yeah, it's a bit of normalcy. If it's a vegan restaurant you can then sort of, you think, “Okay, that's one thing out of it. So then if I mean things which are not obviously fried, then you're most of the way there, so you can –“ Jack McNulty (21m 48s): Yeah. Geoff Allix (21m 48s): So yeah, have a look around there's almost always choices. So, there's some connected questions that have come up from Kay in New Zealand. She said, "I used to love vegetable fritters of many different sorts. Some just with vegetables, some with flour, maybe herbs or spices. They were one of my favorite lunches. I've tried to make them by baking in the oven but don't really like the result which often seems to be a bit dry and a bit leathery compared to frying in oil. Plus, it doesn't often have that lovely crispiness. So, is there a solution or something I could do to improve my fritters... And again, without even mentioning vegan things, because I saw the other day, we were in a place for lunch and they advertised… Geoff Allix (22m 31s): They had a vegan menu. And one of the things they had was deep fried vegetables which are vegan but yeah, not suitable." Jack McNulty (22m 42s): Yeah Geoff Allix (22m 44s): That's the exact word I couldn't remember. It was . Jack McNulty (22m 49s): Um-hmm. Geoff Allix (22m 49s): So yeah, any tips for Kay? Jack McNulty (22m 52s): Yeah, definitely. Kay, it's a great question. It seems like maybe you were spying on me yesterday because I just made vegetable fritters yesterday for myself. I too like having them. The problem of course, first of all, a vegetable fritter is sort of any vegetable that is bound in a batter or even breaded. And so, they're traditionally deep fried or pan fried in oil. Falafel, for instance, would be considered technically a fritter. Although we don't really think of it in those terms, but basically, that's what a fritter is going to be. I like to think of it as sort of a thick pancake batter with vegetables in it that's been deep fried. Jack McNulty (23m 39s): So yeah, obviously, the deep-fried portion is not necessarily going to be anything that we're going to want to eat, if you're following an OMS diet. It does give a very lovely crispy exterior and this little soft interior. So, what I found that's worked for me on making a vegetable fritter is I start by preparing the vegetables. So sometimes I'll even go ahead and precook the vegetables just in a pan with a little bit of water just to soften them, just to make sure that they've had a head start on the cooking process so that they're not crunchy in the middle, because I want that soft interior. Jack McNulty (24m 24s): Then I'm basically just going to make a batter. Much the same way that you would make like an American pancake or, a crepe powder or something just to make it thick. So, a flour of sorts. It doesn't have to be wheat flour. It can be gluten free as well. I happened to make a corn fritter the other day or yesterday with masa harina, and just polenta. Actually, it was lovely. So, you get that flour, probably a little bit of starch that always helps. The starch will help make the exterior a little bit crispy. And just enough liquid to hold it all together. Jack McNulty (25m 7s): So, I helped with the binding by incorporating as well a little bit of silken tofu. So silken tofu, a normal egg is going to weigh around 53 grams or something like that, that's a little less than two ounces. And so, I take the same amount in weight of silken tofu. Since about two tablespoons of soft silken tofu that all blend together with the liquid and then just create it to make a mix with the flour, put the vegetables in. Now the trick, is how to cook it? So, I again think in terms of an American pancake. I'll use a nonstick pan. I make sure it's heating for a good 10-15 minutes on the stove at a medium low temperature. Jack McNulty (25m 54s): So, for instance, medium low for me would be number 4 out of 10. And I'm just letting my pan get nice and hot. Without anything in it, it's not smoking away, it's just hot. So now I have some choices. Sometimes I use a little bit of parchment paper. And I'll just put ice cream scoops of what I use as batter on the paper and lift the paper right into the pan. Or sometimes I just go directly into the pan, as I would by making a pancake. And I leave the temperature at medium low, sometimes maybe lifting it up to medium. And just basically watching the sides of the fritter when they start to turn a little bit of a golden color, you should be able to easily see that. Jack McNulty (26m 42s): You just gently flip them and then cook the other side. So, it takes maybe two to three minutes on the first side, and maybe about one to two minutes on the second side. I remove them, keep them on a pan with some baking paper on it and I continue the process until all the fritters are made. So that's part one of the cooking. What I will do, at that point you can actually by the way just freeze them for later use, or you can carry on. So, I set the oven temperature now to hot. So, by hot around 200 degrees centigrade or about 390 Fahrenheit. Jack McNulty (27m 26s): And I'm only using the top heat. So, in America, they call that broiling. In the UK, I think it's called grilling. Geoff Allix (27m 33s): Yes. Jack McNulty (27m 33s): So, I was just using the top heat in the oven, and I tried to set the rack as close to the heat as I possibly can. And I just slipped those cooked fritters just under the heat for about 3-4 minutes, take them out, flip them, pop them back in there. And they're very good. Develop a really nice crispy exterior and a really soft interior. And you're just delicious. So that's how I would recommend doing that. Geoff Allix (28m 2s): So, another question that's come in. This is a sort of multi-part question here from Emma in the UK. So, she starts off with, I was diagnosed with a relapsing-remitting MS a few months ago, and luckily found the OMS plan. What tips would you recommend to someone just starting out on their OMS journey? Jack McNulty (28m 26s): Be patient. Geoff Allix (28m 28s): Um-hmm. Jack McNulty (28m 30s): Well, I mean, that's actually a very common question to get. I'm assuming just starting the OMS journey on the food side. I think as a whole, you have to be patient with all of the steps and incorporate them as soon as possible. But if you're making major changes to the food, you have to really look at your whole situation and understand, what that impact is going to be in your life? I think that's one of the very first things that you want to do is understand, what are you willing to do to get your health back or to get you some degree of stability when you're using the diet? Jack McNulty (29m 9s): So, I look at my cultural situation. I look at my capability in terms of cooking. I look at, how much time do I have with my lifestyle, my working 100%? How do I shop? So, you have to take all of those things into consideration and then just say, "Okay, where can I begin with all of those things?" And generally, what I like to tell people is take the time to learn maybe two or three really healthy things and start there. And you know, every month, maybe every six weeks or so, learn something new and just keep expanding. Jack McNulty (29m 52s): And looking at this adventure that you're now on as a way of really expanding what you're capable of doing rather than looking at it and just saying, “Oh, geez, I can't do this. I can't do that.” And it's getting back to that same thing I mentioned earlier. It's that mentality of, “Oh, I can't versus Oh, I can.” And I like to encourage people to take the “Oh, I can” kind of route and say, “Well, look, I have this possibility. Now, I'm really learning a lot of new things and incorporating that.” Once you get beyond that, I think it's really important to look at your kitchen, get rid of anything that's going to tempt you. Jack McNulty (30m 37s): You know, when you restock your kitchen, look at perhaps what kind of equipment you have in the kitchen, what might be necessary, and set yourself up for everything that you possibly can do to make your life a little bit easier in the transition. And part of that is eliminating all those temptations. Geoff Allix (30m 58s): Yeah, I mean, I think there's a lot of cooking with a whole food-based diet. Actually, it just takes you back to cooking properly. And I found that there's, yeah, a lot of good food. I don't feel missing out. I'm actually cooking delicious food now because I'm not cooking ready meals. I'm actually cooking properly. And having a folder of recipes is really handy. Just when you find a good one, add it to the folder. If you find improvements, change that one. And it just gets bigger and bigger. And then you've got your own recipe book that is suitable. You know, images -- I know they're no brainers, they will work, they will do absolutely fine. Geoff Allix (31m 43s): So, I can always just go into my own recipe book. And when I find one, I mean, I know you're probably not supposed to photocopy recipe books. I'm sure there's copyright issues against that. But if I own a recipe book, then I'll add that I just photocopy. So, I add it to my, go to. Because in whatever book you get, there's going to be ones that work, ones that don't work. Vegan cookbooks as we've mentioned, there's going to be plenty of things you can't eat in there. There's a sort of a few very high-profile vegan chefs who've got lots of good stuff, but equally have some things are not compliant. So, it's just finding the good ones. So, to go on to her second -- I'm going to go to her third question. Geoff Allix (32m 24s): If you had to do takeaway, what would you choose? So, I think we've probably covered so. And so personally, I think it's a last-minute takeaway. Pizza is my pretty much go-to. But what would your takeaway be? Jack McNulty (32m 35s): Yeah, it kind of depends on the scenario of where I find myself. And again, it's kind of a little bit similar to what we were talking about earlier. But I can't emphasize enough. Don't forget about the supermarket. There's just so many different things that you can quickly go in there, and grab, and just go find a nice bench in a park somewhere and have a picnic. Generally, those are going to be much more pleasing and satisfying meals than sitting down and stressing in a restaurant somewhere and trying to have a discussion with someone that's totally not interested in your health. And just kind of take control of the situation and try to find something that you can enjoy. Geoff Allix (33m 19s): I thought the worst, the one time I've had a massive problem it didn't work was a long delay at an airport. Jack McNulty (33m 26s): Yeah. Geoff Allix (33m 27s): Literally there was nothing at the airport that I was comfortable with. There was no fresh food at all. It was basically, there was some fried chicken outlets. And the stuff for sale in the shops was massively processed. And yeah, so that's the only time I think that I literally went hungry. I just thought there was nothing I'm going to eat here. It was a small provincial airport, and a long delay. And so that's the only time really, let's say. Jack McNulty (33m 59s): Yeah, fortunately those situations don't come up so often. Generally, no matter where you are, there's always going to be some kind of option that you can look to. The real question there is, you know, satisfying that temptation. Because when you're really hungry, you know, all your senses are out there and you're craving things that probably not going to be necessarily good. Because when you get to the point of hunger, biology sort of takes over and you're going to crave fats, and you're going to create salt. Jack McNulty (34m 40s): Salty kind of snacks or something that's fatty. And obviously those are the things you want to stay away from. So, you have to get over that at some point and just say, “Okay, look, I don't want to go down that road. So maybe I'll eat a banana instead.” Geoff Allix (34m 58s): And the other thing is to be more prepared. I mean, I think, my daughter is much better at this than me. Although she's not got MS but she does largely follow the diet. And she's always got these, like homemade flapjacks or sort of protein bites. And that she's actually, you know, whatever happens, then she's got a load of homemade flapjacks that she can, which will fill her up. So, there is that. And yeah, I probably shouldn't have been going to -- I think I was coming back from the Alps. And it was, and so, yeah, so I hadn't had the opportunity to make something, but it's just one of those things. Like it's the only time it's happened. So, there's always something, otherwise. I'm going to go -- so I skipped her last question, but a second one, because this is a very difficult one. Geoff Allix (35m 40s): What is your best halloumi replacement? Jack McNulty (35m 46s): Yeah, well, for those who don't know, halloumi is a cheese that's from Cyprus. And it's made from a combination of goats and sheep milk. Traditionally, although some of the newer versions have cow's milk in them. And it's really beloved in the Mediterranean because it grills very nicely. And yeah, that sort of soft interior and the shape holds on the exterior. Then, there are some vegan versions that are around, but I would not recommend going down that path. I've looked at some of those. They're all really quite unhealthy. Jack McNulty (36m 26s): So, I would say, there are no real replacements for halloumi. However, what you need to really ask yourself is, what is it that you're missing about the halloumi cheese? Is it the texture? Is it the flavor? Is that the sensation of eating something warm that sort of meltingly oozing? You know, and try to understand a little bit about what you're missing there, and then saying to yourself, or asking yourself, “What are the replacements for that?” So, with halloumi, first things that springs to my mind are: eggplant would be one, and tofu would be another. Jack McNulty (37m 15s): So, with eggplant, when you cook eggplant in a certain way, I mean even roasting it, you're going to have that sort of nice exterior but inside can be very meltingly oozing sort of like a cheesy experience. So, you can just dress it up with a little bit of oregano and a little bit of salt and have something similar. The same can be said with tofu, which people are afraid to use that for a number of different reasons. But there are different textures of tofu. So, anything from very, very soft to semi soft, to very firm. Jack McNulty (38m 0s): And what you can do is with any of them say with even a semi soft tofu, put it in a marinade for 30 minutes to an hour, something that's acidic and salty and that sort of thing. And then just simply grill it or pan fry it without any oil. And it's going to give you a crispy exterior and a nice soft interior as well. The thing about tofu is it sort of works like a sponge in many cases. It just sops up whatever flavors you add to it, and in the environment. So, if it's sitting in a marinade for a while, that's often a great way to do it. Jack McNulty (38m 41s): I often do exactly that with tofu, marinated first then take it out, grill it, and then I put it back into marinade and just let it sit overnight and it just takes on a beautiful flavor. There's something very similar in a lot of respects to chicken breasts if you can believe that. So, it's something you can replace if you ask yourself the right questions, and maybe the right question in this case is, not necessarily how do I replace cheese, but how do I replace the characteristics of that cheese that I might be missing? Geoff Allix (39m 18s): I think, I mean, tofu for me, it's real. I'm discovering more and more about tofu because it's many different things. Jack McNulty (39m 24s): Yeah. Geoff Allix (39m 24s): You mentioned silken tofu, but actually having like a firm tofu that lately I've been just chopping it up into bite sized pieces, and just putting in the oven for 5 or 10 minutes. And it just gives it a texture sort of like that that bite texture of sort of a meat, and I'll do that. I was doing some sort of prawn-based fajitas, but there's an alternative to the prawns that you it just had that new sort of rather than just a vegetable fajitas I was doing it with tofu. But by putting it in the oven for a little bit, it just gave it that sort of not quite crisp, but a certain bite characteristic. Geoff Allix (40m 8s): And that you can make it, as you say, it basically doesn't taste of anything. So, anything, any spices or herbs you add to it, then it sucks up that flavor and it's got a very variable texture. So anything, any spices or herbs you add to it, then it sucks up that flavor. And it's got a very variable texture. Jack McNulty (40m 20s): That's right. I mean, it's one of the great things about following this diet, and if you really embrace it in the right way. You know, perhaps years ago, I would have been one of those people that said, “Oh, tofu, wave”, that's for the hippie generation or whatever. It's not for me that kind of attitude. But now I look at it completely differently. And it's the same as what you were saying that the world is completely opened up to wonderful new flavors and textures, and different things. And when you get into tofu, you can understand that there are many, many ways to use it. And there's just a fabulous ingredient if you can tolerate the soya. Jack McNulty (41m 6s): Certainly, most people can and the Japanese have been using it for centuries. Geoff Allix (41m 12s): Yeah. And this is a personal question, what's the difference between Tempe and tofu, that's something you see in menus, in recipes? Jack McNulty (41m 23s): Yeah. So tofu, the process of making tofu, like a firm tofu, is basically you're making a rich soya milk first. And then that soya milk is set with an agent, either calcium or something like nigori, something like this. And basically, it's going to start to set the soy, or the soy and milk, in much the same way that cheese and the proteins will coagulate, and the whey will separate out until it's just strained and then it's pressed or eaten softer, or that sort of thing. So that's how tofu is made, it's made from soy and milk. Tempe is made in, comes from Indonesia. Jack McNulty (42m 5s): And it's basically made with whole soya beans. And those are pressed together in a cake like process so that it's a basically a cake of cooked soya beans, and then a mold is introduced or inoculated into that. And it creates a sort of white strand that you would see in Tempe. So, it's basically going to ferment the tofu, or not the tofu, the soya beans in this environment, so they have a much different flavor. But that's the general difference between the two. Geoff Allix (42m 48s): Okay, so, because you said you could use tofu as alternative. And add tempeh to that. Jack McNulty (42m 54s): Yeah. Geoff Allix (42m 55s): Try the two, yeah. And so, it's more of a different flavor there. Jack McNulty (42m 59s): Yeah definitely. It's a different texture, different flavor. Tempeh happens to work fabulously if you just take up a few slices off a block of Tempe and put it in a food processor and grind it up. It gets you really close to something like a ground meat sort of existence. And then you can incorporate that with other things to create veggie burgers or meatballs, that you know, if you work with lentils or something like this, and mix the two together, it's going to give you a fabulous sort of experience along those lines. Geoff Allix (43m 38s): Okay, and for a final question. From Nicola in Canterbury in the UK. Do you have any good ideas for béchamel type sauce? She has been trying to make a good lasagna but hasn't found any yet that tastes that great. It's one of the few meals I miss and have not been able to convert successfully. So, I'd be interested this because I know what I do for lasagna which is -- Lasagna is like a pretty common recipe we have in our house. So, there's something that goes down well with the kids. Jack McNulty (44m 13s): Yeah. Geoff Allix (44m 14s): And the base is fine. I mean that you know, a vegetarian, tomato, and vegetable base. That's fine. Jack McNulty (44m 22s): Yeah. Geoff Allix (44m 22s): The lasagna sheets are fine. But yeah, now it needs to have that sauce. Jack McNulty (44m 28s): That creaminess from the béchamel. Geoff Allix (44m 31s): Yes. Jack McNulty (44m 31s): But for those who don't know, let's just start there. So, a béchamel sauce is actually one of the classical French mother sauces that a wrote about years ago. So, a béchamel sauce, the base sauce is the original one, is equal portions of fat, typically butter and flour melted together in a pan. And then milk slowly introduced into that mixture and allow it to just slowly simmer until it becomes this sort of thick creamy sauce. Jack McNulty (45m 14s): And then from that you can make any of a number of other different types of sauces. So, it's become a very important preparation in many, many different types of food in France, as well as in Italy, they use it a lot there. So, the way to do it in an OMS friendly or even a vegan method, the way I do it, is I will heat up my pan, nice and slow again. Medium low temperature. You're not going to want to use high temperatures for this. So again, around 4 out of 10, if you can picture that on the stovetop. Then I use either extra virgin olive oil or unprocessed rapeseed oil, which I'll measure out, which is important to measure how much it weighs. Jack McNulty (46m 6s): So, I usually typically will say that's 50 grams, so that's going to be two and a half tablespoons or something like that of oil going into the pan. Then I'll measure out an equal amount of flour. So again, 50 grams, so it's about two, two and a half tablespoons of flour. And I mix that in with the oil as the oil just starts to get warm. And then I'm just turning it with a spatula or a whisk, it will amalgamate really quickly into the sort of a very thick kind of paste like substance. Jack McNulty (46m 47s): At that point, you're just going to start wanting to add your liquid. And so, I use a combination of soya milk and water. For the amounts that I talked about the 50 grams of each of the fat and the flour, you're going to need at least one liter, about one quart of liquid. And so, I will go half and half, water and soya milk. And I just start to make sure that liquid is warm. And I just slowly add it to the mixture of the flour and fat while I'm turning it in whisking it. I'll add the liquid over the course of maybe 2-3 minutes and then it will just sort of start to thicken up. Jack McNulty (47m 33s): At that point, you're going to want to season it. So, I get my salt and pepper into it. Be careful with the salt, you don't want to over salt. I usually add some freshly ground nutmeg to it. And I'll chop up an onion and put a fresh bay leaf into the mixture. And I just let that slowly simmer and thicken. And it will take about 20 minutes. People want to make a béchamel too fast. If you make it too fast over higher heat, the starches will just expand too fast and sort of explode on you. And that's how the sauce won't ever thicken. At that point, it just kind of splits and look sort of ugly. Jack McNulty (48m 16s): But if you take your time and just take about 20 minutes or so it turns into this really creamy, nice sauce and you're cooking out all of the starch flavor at the same time. You can add a little bit more liquid as necessary if it becomes too thick, which it will over time. And then just when you're happy with the consistency, just strain it into a clean container. Cool it, usually with a piece of plastic wrap right on the surface. And you can refrigerate that for two to three days. So, you can actually make that ahead of time before doing the lasagna. So, if we wanted to do the lasagna. Jack McNulty (48m 56s): The way I would do it is I just get my baking dish out. Put a little fresh tomato sauce down on the surface of the baking dish. I get my uncooked pasta sheets on there. Put a little bit more tomato sauce onto the pasta sheets. So, I give it a good layer of béchamel. Whatever filling I'm using, typically I would do something with mushrooms and , or eggplant, however you want to call that. Make sure that's cooked first. And then I just create two or three more layers of that. Always finishing with a layer of béchamel on the top. And my final tip with the béchamel, the final bit on the top is I always add a little soy yogurt to the béchamel to loosen it up a little bit so it spreads evenly and it gives it a little bit of an acidic bite which is fantastic in the lasagna. Jack McNulty (49m 52s): So, in the OMS cookbook, there is a recipe for the fish lasagna for those that eat fish, on page 145. I know that recipe quite well, because my wife submitted it. I've eaten it plenty of times. And also, I know that there's an eggplant mushroom lasagna, one of the first recipes I submitted to the OMS website from years ago, and I know that's still on the website. So, you can just search for recipes there and look that recipe up. Geoff Allix (50m 24s): So, my béchamel and I'm curious what you think about because it's quite different how I create my béchamel. Jack McNulty (50m 30s): Oh. Geoff Allix (50m 30s): Yeah. So, I start with corn flour, and some oat milk is the milk I tend to use most. But I mean, any alternative milk would probably do. So, corn flour and just making a paste with oat milk, and then adding more and more oat milk and whisking all the way through but without any heat. So, I'm just starting with a paste and then end up with just a liquid. And then I heat that until it gets the right consistency, once it starts to boil in the pan then it kind of becomes thick. Jack McNulty (51m 1s): Um-hmm. Geoff Allix (51m 2s): So that's kind of my base. So actually, I do it with zero oil and it just gets that thick. And then salt and pepper and bay leaf just mentioned. Nutmeg. Yeah, absolutely nutmeg. Quite a bit of nutmeg. But the other thing that I had is yeast flakes. Jack McNulty (51m 15s): Um-hmm. A bit cheesy when you do that. Geoff Allix (51m 18s): And it gives it yeah, that cheesy flavor. So, it thickens up a bit more. But quite a lot of yeast flakes added to it, I would say. And yeast flakes, are they fine to use to have that cheesy sort of flavor? Jack McNulty (51m 33s): Oh, sure. Absolutely. I do incorporate that into my béchamel at times when I want the sauce to have some sort of cheesiness to it. So, I would use that béchamel and put some yeast flakes in it if I want to make some kind of gratin for it. Geoff Allix (51m 50s): Um-hmm. Jack McNulty (51m 51s): And so, the vegetable gratin, I give a little bit of this béchamel right over the top, put it in the oven, and it works fantastic. I mean, it will, gratinate perfectly. But in terms of your method, it's an interesting method. I got to say I'm – Geoff Allix (52m 9s): It's not bad. Jack McNulty (52m 11s): But I'm probably going to go try that this afternoon now. I've not done that before using a completely no fat method. I'm a little bit more of a traditionalist with my training as a chef. So, I've kind of stuck to the traditional method with béchamel. But it is interesting, it's intriguing. I'm wondering about the overall flavor and the creaminess of it. The risk when you're using just a starch rather than a flour, which has obviously starches in it. But if you're just using 100% starch, the risk would be with too much heat or when there's an acid involved, of that particular sauce splitting, or not holding its binding capabilities over time. Jack McNulty (52m 57s): So, I would have to look at that and see how that works. On the surface, it sounds pretty interesting. Geoff Allix (53m 2s): Yeah, no, it works. But it was done... without any skill, it was just experimentation to see what would work. Jack McNulty (53m 10s): Well, there you go. We've got the new Geoff béchamel recipe to send out. Geoff Allix (53m 16s): And then the other thing, you know, the only other difference we do is breadcrumbs on the top, to have the crispy top. So, adding breadcrumbs on the top before it goes in the oven, gives it a sort of crispiness. Jack McNulty (53m 27s): Yeah, yeah, it's fine. That's a good idea. I often do that actually with spaghetti, which is a classic way to do it in Italy, as well. In Southern Italy, they do that a lot. And with the tomato sauce or whatever, to put a little bit of toasted breadcrumbs on the spaghetti right at the end. It adds a fabulous little crunch to any sort of pasta dish. Geoff Allix (53m 51s): So, I think from this episode, I think one of the things we've gained really is that is you're not missing out with these diets. It's really, you can try things out, and you can learn a new way of cooking, and actually experience new flavors and delicious food. I mean, and I think that's it if you're cooking, if you're going back to actually cooking food rather than sticking something in a microwave, you'll actually find the food is better. Yes, there's a little bit more effort involved. But actually, it's healthier and it tastes really good. Jack McNulty (54m 24s): And it makes you an active participant in your own program, in your own life. I mean, you're taking a little bit more control over what you're doing with, what you're what the food that you're putting in your body. And I think anytime you take on that kind of personal responsibility, it's only going to end well. Geoff Allix (54m 48s): And finally, I just like to say, if there's any other questions, we have got a little bit of a bank of a few questions still. But if people do have questions, then please do email podcast@overcomingms.org with questions for Ask Jack because it'd be great to have some more questions. Jack McNulty (55m 12s): I believe our next one actually is scheduled for November. And we're going to talk about holiday food. So, it's never too early now that we're in September start thinking about Christmas already. Geoff Allix (55m 21s): It's literally when we're recording, it's the second of September already. So, you've decided summer's over. That's right. Jack McNulty (55m 29s): Move on to Christmas, let's go. Geoff Allix (55m 30s): Yeah. Okay. So yeah, but it's a good one. Because your tradition, whether it be Thanksgiving. Jack McNulty (55m 35s): Yeah. Geoff Allix (55m 35s): Whether it be Christmas, whether it be Hanukkah. You know, the meals that are served, are very non-OMS compliant. So yeah, it's really great to, you know, if people want tips for what to do to celebrate their holiday meal, whether it be Christmas, whether it be another celebration. Jack McNulty (55m 53s): Families involved and big gatherings and things. Geoff Allix (55m 58s): Absolutely. So, any questions about that would be, yeah, very well received. So thank you. Jack McNulty (56m 2s): Especially the pies. You know, let's talk pies for holidays. Geoff Allix (56m 7s): I was thinking that when you said Australia, my memory around Australia was a savory pie. Jack McNulty (56m 13s): Yeah. Geoff Allix (56m 13s): That's pretty much a go to for Australians, which again, very much non-compliant. So, with that, thank you very much for joining us again, Jack McNulty. Jack McNulty (56m 22s): Thanks, Geoff. Geoff Allix (Outro) (56m 25s): Thanks for listening to this episode of Ask Jack, the special five-part series where we dive into questions from our OMS Community about all thing's food. Please check out this episode show notes at www.overcomingms.org/podcast. You'll find all sorts of useful links and bonus information there. If you'd like to submit a question for a future episode of Ask Jack, please email us at podcast@overcomingms.org. You can also subscribe to the show on your favorite podcast platform, so you never miss an episode. Ask Jack is kindly supported by grant from the Happy Charitable Trust. If you'd like to support the Overcoming MS Charity, and help keep our podcast advertising free, you can donate online at www.overcomingms.org/donate. Geoff Allix (Outro) (57m 11s): Thank you for your support. Ask Jack is produced by Overcoming MS, the world's leading Multiple Sclerosis healthy lifestyle charity. We are here to help inform, support, and empower everyone affected by MS. To find out more and subscribe to our e-newsletter, please visit our website at www.overcomingms.org. Thanks again for tuning in and see you next time.
Dans cet épisode, j'ai la joie d'échanger avec l'inspirante Chloé Tesla. Mannequin et créatrice de contenu, elle vit actuellement en camping avec son copain et son chien Caly. Chloé nous parle de sa famille végane, des relations amoureuses avec des vegans ou non vegan, d'être vegan dans la mode, de son chien vegan, d'être vegan quand on habite en camping-car, etc. Un épisode riche en ressources et en partages. Merci Chloé ! Liens utiles :
So you're planning a trip to Germany! What should you keep in mind when choosing a specific area, planning activities and moving around? What will turn your vacation into a truly cultural experience? In episode 2 we answer these important questions and cover topics from meeting locals to choosing regional food and everyday survival skills when travelling in Germany. Feel inspired to change things up a bit on your next trip – with the advice from our German community! Special thanks to Lisa, Manuela, Carina @tini1002, René @renenoconoffiziell, Jessica, Julia @hey.joolsmusic, Hendrik and Matthias who contributed their personal suggestions. What are you looking forward to on your upcoming German travels? The places and sights mentioned: North (/central): Hamburg, Rügen (island), Kiel, Amrum (island), Sylt (island), Hannover, Linden, Norderney (island), Baltic Sea, North Sea, Niedersachsen (Lower Saxony), Harz, Lüneburger Heide (Lüneburg Heath), Blankenese (beach) East (/central): Berlin, Potsdam, Leipzig, Weimar, Dresden, Wittenberg, Sächsische Schweiz (Saxon Switzerland), Tiergarten, Café am Neuen See, Teehaus, Englischer Garten (English Gardens), Zoologischer Garten (Zoo), Siegessäule, Tempelhofer Feld, Babelsberger Park, Wannsee, Neuer See, Schloss Sanssouci (Castle Sanssouci), Museumsinsel (Museum Island), Berghain (club), Görlitzer Park, Mauerpark South (/west): Stuttgart, Tübingen, Heidelberg, München (Munich), Nürnberg (Nuremberg), Freiburg, Calw, Baden-Baden, Garmisch-Partenkirchen, Baden-Württemberg, Bayern (Bavaria), Pfalz (Palatinate), Schwarzwald (Black Forest), Alps, Breisgau, Beatparade (festival), Bärensee, Bodensee (Lake Constance), Hermann Hesse (writer, poet), Zugspitze, Oktoberfest West: Köln (Cologne), Trier, Rheinland-Pfalz (Rhineland-Westphalia) The foods mentioned: Sauerkraut, Spätzle (Swabian pasta), Schorle (fruit spritzer), Weißwurst (white sausages), Süßer Senf (sweet mustard), Brezel (pretzel), Paniertes Schnitzel (breaded Schnitzel), Pommes (french fries, chips), Bratensoße (gravy), Maultaschen, Kartoffelsalat (potato salad), Linsen mit Spätzle (lentils with Swabian pasta), Käse Spätzle (Swabian cheese pasta), Laugengebäck (lye rolls/pastries), Currywurst, Obatzda (bavarian cheese), Knödel (German bread or potato dumplings) The apps, services and media mentioned: Deutsche Bahn (train app), Tinder, AirBnB, Couchsurfing, Happy Cow (restaurant app), Deutschlandradio (radio station), Apple Pay Music // Intro:
Grab your tent for this special episode of The Vegan Business Tribe Podcast recorded live at Vegan Camp Out. This weekend-long event is attended by over 10,000 people and celebrates everything it means to be vegan, from activism seminars to rock-star guest headliners - combined with all the fun of camping and late-night partying! Join Lisa and David live as they share their weekend with you and introduce you to some of the amazing names in vegan business they met at the event; including Eric Brent, founder of the Happy Cow app, Mike Hill founder of One Planet Pizza and many Vegan Business Tribe members. Also find out what Lisa and David learned from the weekend's headline guests: Joey Carbstrong, Chris Packham and Russell Brand. About Vegan Business Tribe Hosted by Vegan Business Tribe co-founder, David Pannell. Lisa & David have worked with some of the largest high-street brands and food manufacturers to help them understand and connect with the vegan marketplace. David is also the official UK agent for The Vegan Society's Vegan Trademark and Lisa writes the monthly business column in Vegan Food & Living - the biggest vegan print publication in the UK. Vegan Business Tribe is where they give back with weekly content, seminars, business clinics, networking events, mentoring and online courses to help you create a successful vegan business. If you want to go beyond the podcast and connect with our community of like-minded vegan entrepreneurs or get support from Lisa & David, then head over to www.veganbusinesstribe.com where you will be welcomed with open arms!
Aufreger der Woche: Nochmal zu Apple und der Hash-Geschichte – dazu auch ausführliches Hörerfeedback von Steffen Neues aus Cupertino: Was wir vom iPhone 13 erwarten und was nicht +++ Apples Fitness-Challenge mit der Telekom und dem FC-Bayern: Sebastian will den 20-Euro-Gutschein, ihr auch? Hörer:innen-Feedback: Benny hat Erfahrungen mit smarten Waschmaschinen +++ Michael ist ebenfalls voll im Thema „smartes Waschen“ und erzählt besonders ausführlich von seinen Erfahrungen +++ Thomas hat Probleme mit WLAN-Passwörtern mit Sonderzeichen (kennt jemand das Problem?) +++ Andreas lobt iMessage, er hat im Gegensatz zu Sebastian und Sven keine Probleme damit – Stefan verweigert sich iMessage ohnehin weitestmöglich… Hardware: Wir schweifen ab und erzählen von Anti-Schneckenfarbe, vor allem aber über das Stefans fehlenden grünen Daumen kompensierende Pflanzsystem von Lechuza (hinter dem die Köpfe von Playmobil stecken) Apps: Sebastian sucht eine neue News-App und findet Gefallen an upday +++ Stefan macht Kühe glücklich mit Happy Cow – derzeit kostenlos im App Store +++ 1Password 8 für den Mac sorgt bereits als Vorabversion für Ärger, da künftig eine Electron-App und ausschließlich im Abo erhältlich – wir sprechen zumindest im Ansatz über Alternativen Streaming & Gaming: Mehr als 200 Titel verfügbar – aber: Spielt ihr eigentlich noch Apple-Arcade-Titel? +++ Überraschend veröffentlicht: Axiom Verge 2, der Nachfolger zum Metroidvania-Geheimtipp aus dem Jahr 2015. +++ Sebastian empfiehlt die Netflix-Serie How To Sell Drugs Online Fast und die Doku Shiny_Flakes +++ Außerdem ein Tipp vom Chef: das Podcast-/Radio-Feature des Deutschlandfunks namens „Merkel-Jahre“ +++ Heute neu auf Apple TV: CODA (die Darstellerin der Mutter hier im Interview – nicht bei uns, sondern bei der FAZ)
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Back in January 2015, I took an interrail trip through Central and Eastern Europe, and you can hear all about it! Featuring stories from Paris, Berlin, and other European cities. Vegan food tales, missed trains, people watching, and all the highs and lows of an epic vegan trip through Europe! Happy Cow (essential veggie travel tool!) Be an absolute hero and subscribe to my show, leave a review, and share! Thanks :) Get in touch with the show! Twitter Instagram stephenrunsvegan@gmail.com Music by bensound
Selling pasteurized milk direct from the farm to the customer has a lot of regulatory barriers around it but people are demanding it and want to celebrate our local food heroes - our farmers. A new innovative “milk factory in a box” can allow any farmer to sell safe, pasteurised milk to their local community and cafes with a secure payment system and food regulations ticked. “10 cows would supply 5-6 cafes with the milk they need and a milk refillery station which is equivalent to $14/kg/ms redistributing the wealth to the farmer and the community,” explains Glen Herud, Happy Cow Milk As one of this week's Sarah's Country's Change Maker's we highlight Glen Herud from Happy Cow Milk Company: They have created a system where farmers attach the mini milk factory to your current milking plant into 100L keg, plug it into the internet and you become a fully compliant milk processor.The farmer gets paid upfront then delivers the milk to a cafe for them to use and sell to customers as a refillery.Customers fill their reusable containers with fresh, local milk and the local farmer keeps your dispenser full and the Happy Cow system takes care of all payments, sending everyone their share of each purchase to your bank account – instantly!Happy Cow Milk Co. recently won at the 2021 ChristchurchNZ Supernode Food, Fibre & AgriTech ChallengeYou can invest in Happy Cow Milk Co through their crowd-equity funding campaign on PledgeMe Learn how it works here, https://happycowmilk.co.nz/sell-milk/ To watch the show, visit www.sarahscountry.com Subscribe to Sarah's Country on the podcast and if you love us, please leave a review! Contact the show: sarah@sarahscountry.com Follow Sarah's Country on: Facebook: https://www.facebook.com/sarahscountry Instagram: https://www.instagram.com/sarahscountry
Hoje a Nathy Buracoff traz dicas para veganos e vegetarianos e para você que quer aderir um novo hábito e reduzir o consumo de carne durante a semana. Vem conferir! Serviço: Sociedade Vegetariana Brasileira: https://www.svb.org.br/pages/segundasemcarne/ Happy Cow na Google Play Store: https://play.google.com/store/apps/details?id=com.hcceg.veg.compassionfree&hl=pt_BR&gl=US Happy Cow na Apple Store: https://apps.apple.com/br/app/vegan-food-near-you-happycow/id435871950 Google Maps com locais veganos e vegetarianos: https://www.google.com/maps/d/viewer?mid=1_U8Ew6e_Nom0qpiThJzpQc6iolwLcEMu&ll=-15.317204589177223%2C-51.33602094999998&z=4 Quer mandar sua dica, sugestão ou reclamação? Email: contato@rapidaopodcast.com.br Facebook: https://www.facebook.com/rapidaopodcast/ Instagram: https://www.instagram.com/rapidaopodcast/ Twitter: https://twitter.com/rapidaopodcast --- Send in a voice message: https://anchor.fm/rapidao/message
En este episodio os cuento cómo aplico el minimalismo en el ámbito digital y os doy algunos truquitos para que vosotras también podáis aplicarlo. Espero que lo disfrutéis, recordad que siempre intento ser REALISTA, la perfección seguramente no existe. ¡Muchas gracias por escuchar este episodio, recuerda que la mejor manera de apoyar Ecominimal es disfrutándolo! Si te apetece, puedes subscribirte para enterarte de los nuevos episodios. Además, también puedes seguir al podcast en Instagram (@ecominimal.podcast) y unirte al canal de Telegram (@ecominimalpodcast) para enterarte de las novedades sobre el podcast a tiempo real y descubrir pistas sobre los próximos episodios. Mencionados: - App Flo (para personitas menstruantes): https://flo.health/es - App / web Happy Cow (sobretodo para veganos i vegetarianos): https://www.happycow.net - Episodio 20 de Minimalizados: https://go.ivoox.com/rf/34117954 - App / web Freedom (para bloquear el acceso a determinadas webs y apps temporalmente): https://freedom.to RRSS y contacto 📷 Instagram @ecominimal.podcast: http://bit.ly/ecominimalIG 📣 Canal de Telegram @ecominimalpodcast: https://t.me/ecominimalpodcast 📧 Correo electrónico: ecominimalpodcast@gmail.com Créditos de la música 🎶Canción inicial: Longing by Joakim Karud https://bit.ly/linkjoakim Music promoted by Audio Library https://bit.ly/AudLibraryLink 🎵Canción final: Warm Nights de Lakey Inspired: https://bit.ly/linklakey Licencia para el uso comercial: Creative Commons Attribution 3.0 Unported “Share Alike” (CC BY-SA 3.0) https://bit.ly/CClakey ¿Por qué Ecominimal? El nombre que lleva este podcast surge del término eco-minimalismo, acuñado y creado por la youtuber Shelbizleee. Según ella, el eco-minimalismo consiste en poner en práctica el minimalismo desde una perspectiva ecológica. Para el podcast escogí el nombre Ecominimal por su relación con las temáticas ecológicas y minimalistas que se tratan. Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals
This week Vincent talks to the indefatigable Glen Herud, dairy pioneer and founder of the Happy Cow Milk Company – where cows keep their young, the calves are not sent to slaughter and the milking shed is mobile, that is, it goes to cows rather than cows coming to the shed. Hard at it since 2006, Glen faced technical, political and financial hurdles to get Happy Cow launched. Now on the cusp of its launch, Glen joins us to answer questions about methane, milk, money and starting a moovement.https://happycowmilk.co.nz/
Listen now (49 min) | EPISODE 094 Get on the email list at www.akiwioriginal.com
In today's episode, we'll be talking to Lauren Lasko. Together with her husband Ryuji, she founded For Animals Japan, an organization that brings vegans together through street outreaches that hopefully inspire others to go vegan. She also happens to be the Happy Cow ambassador for Yokohama as well. Lauren has lived in Japan for many years now and we touch on how that came to pass in our interview together. Lauren will be talking about why Japan is a fun place to visit and her recommendations for the Tokyo and Yokohama area. While we know that you will be interested in Japanese vegan food, we will also talk about some interesting destinations that you will want to add to your Japan wishlist.
Ce nouvel épisode de CHUU, est un hors série exceptionnel, qui célèbre toujours et encore notre amour pour les chiens, mais qui veut aussi rendre hommage, à ceux qui s’engagent dans la défense de la cause animale. Je vous propose de découvrir les multiples facettes de la personnalité de mon invitée, Fanny Maurer. Elle est une militante, une activiste du droit des animaux et elle n’a pas hésité à s'engager aux côtés de l’organisation PETA (People for the Ethical Treatment of Animals) contre l'utilisation cruelle des de la fourrure dans la mode. Une campagne qui s’illustre par le slogan « je pique ma peau, pas celle des animaux » et qui met en valeur la plastique de Fanny avec ses multiples tatouages, comme une oeuvre d’art corporel. J’ai choisi d’interviewer Fanny, pour ses prises de position souvent tranchées et qui nous donnent à réfléchir. J’ai voulu comprendre la source de son engagement. Est-elle devenue vegan soudainement ? Ou bien cela s’est-il fait de manière progressive ? Quel est l'élément déclencheur de cette décision ? Elle nous expliquera tout. Je me suis également intéressée à son mode de vie vegan qu’elle applique aussi au régime alimentaire de sa chienne, Peanut. Vegan dans sa vie personnelle mais pas que ... car Fanny est l’ambassadrice de la marque américaine KVD vegan beauty qui propose une gamme de cosmétiques vegan. Elle est aussi une talentueuse maquilleuse professionnelle qui travaille dans le domaine de la mode. --- Liens mentionnés dans l'épisode : > Adresses de restaurants vegan sur Paris : Vege Saveurs (75012), Land&Monkeys (75011), Le Potager de Charlotte (75009) Vg Patisserie (75011), Hank Restaurant (75009, 75003, et Lyon 69001), Jah Jah le Tricycle (75010) > Appli pour trouver les restaurants vegans : Happy Cow > Maquillage Vegan : KVD Vegan Beauty > Son coup de coeur : L'association Action Protection Animale Vous pouvez suivre les aventures de Fanny via son compte instagram : Fanny Maurer -- Si le podcast vous plait, le meilleur moyen pour me soutenir et pour me le faire savoir, c'est de laisser 5 étoiles et un commentaire sur Itunes ou apple podcast. Cela encouragera surement d'autres passionnés de chiens à venir découvrir et écouter CHUU.Pour me poser des questions et suivre mon aventure en images, je vous invite à vous abonnez à ma page instagram @chuu_podcast
Hey friends! This week is about vaccines and why cattle need them! We also cover a recent branding, listeners yays and yikes, and we have a big surprise.... Have a good week ladies and H A P P Y Cow-entines day!
In this episode we delve into some helpful resources that will make your green transition a little easier or help you dig deeper in your current green living! We share our favorite apps for recycling in your area, selecting green products and finding organic food. All the apps and products we discuss are solely our opinions and we are not sponsored by any of these companies. Mentions in the Show- EWG- Environmental Working Group, Fooducate, Happy Cow, Paper Karma, iRecylce, Oroeco, Thrive Market, Azure Standard, Perfectly Imperfect Produce --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/lovethegreenlifeorg/support
Kris Reid is the founder of Ardor SEO, a company that provides its clients with predictable, reliable revenue to grow their businesses. Ardor SEO has helped companies like EO Fire, The Influence Marketer, Ovolo Hotels, Happy Cow, Food For Life Global and more. Here are the key links from the episode: Ardor SEO Marc's Links 5 Day Podcast Launch Mini Course From $0 To $100K+ With Content Marketing Schedule a free strategy call
There's a lot of digest this week. Check out a few of the apps I mentioned on the podcast. Contact me at rf@richardfriedman.net Check out my climate fiction books on Amazon. Escape to Canamith, The Two Worlds of Billy Callahan, and A Climate Carol and Other Cli-Fi Short Stories. (There's an Audiobook available for this one, too!) Nike shoe spill, Cadiz, Atlantic Empress, Aegean Captain, Castillo de Bellver, Odyssey, Exxon Valdez, ABT Summer, Sea Empress, Erika, Kolva River oil spill, Ixtoc1, Deepwater Horizon, carbon birthday, Wally Broecker, Ford and GM knew climate risks, Turtle Journey, Will Barrett, Lilah Williamson, Dr. Alon Tal, Advance London, AllPlants, Pluumo, Humaniteas, Irecycle, Olio, Orrocco, Waterprint, Too Good to Go, PaperKarma, Tap, Green Choice, Happy Cow Support this podcast
Do you miss plane food? These people are missing it this much If you’re vegan-curious, try signing up for Veganuary in 2021 Chani shares how going mostly vegan has helped with her mental health Digital Nomad Girls’ Jenny Lachs shares her environmental reasons for cutting down her meat consumption Viv refers to Yoga with Adriene, another January challenge you can do Check out the Ultimate Vegan Brunch Tour by Suzette Burton The article reporting Black Americans are more likely to be vegan than the rest of the population Suzette suggests the Happy Cow and A Billion Veg apps to help you locate vegan food while travelling There’s a whole movement called Reducetarianism! Viv definitely didn’t make it up Hannah McGregor from Witch, Please and Secret Feminist Agenda shares her insights on veganism, fatness and political activism From the Nomad + Spice archives: Nomading While Fat Further listening about Hannah’s perspective: the animal theory episode of Witch Please Daniel Radcliffe’s essay and the Simpsons meme For more on indigenous knowledge about plants, animals and ecosystems, read Braiding Sweetgrass An interview with Guinevere of Aide Your Health Isabel gives some practical tips on transitioning to vegan Kit’s intuitive eating dietitian Thank you to our anonymous listener for her insightful and holistic vision of veganism! Hannah Dixon brings it full circle with pointing out the link between eating animals and the pandemic Join our SECRET SANTA by filling out the form here Indigenous Instagram accounts to follow: https://instagram.com/indigenousrising https://instagram.com/nativewomenswilderness https://instagram.com/niskapisuwin https://instagram.com/nativeapprops https://instagram.com/melaninmvskoke Support this podcast on Patreon! Email us! hello@nomadandspice.com. Join our FB Group! Nomad + Spice. Catch us on Instagram! @nomadandspice. Tweet us! @nomadandspice. Theme music: Yellow Sea by Madame Gandhi.
Today I'm talking to Kris ReidNot a real estate agent; he is a business growth expert, a software engineer by trade, and the founder of Ardor SEO. Originally from Brisbane, Australia Kris studied Software Engineering at the Queensland University of Technology. Upon graduating, he moved to London to work in Finance for large institutions including Euroclear and Visa Europe.When the financial crisis hit, he lost his job and headed back to Australia. He built a simple online game called Mob Warrior. As the game came to fruition, he talks about how he thought "how do I get people to the website to play the game?" that is when and how he learned about search engine optimization. This marked the inception of Ardor SEO, the Search Engine Optimization company that today helps entrepreneurs and businesses such as EOF, Mike Michalowicz, The Influence Marketer, Happy Cow, Ovolo hotels, and more, grow, not just by a percentage, but in multiples. Today, we talk about Search Engine Optimization, what it is, and how it works.2008 Global Financial Crisis: How does Kris face it (03:00)A simple way to website backlinks (04:05)Do you need SEO? (09:32)Google AdWords: is it worth it (12:50)Doing SEO for yourself Vs for companies (14:03)The real beauty of Digital Marketing (18:20)Kris shares the biggest mistake in his life (21:23)Keyword mapping: what should you need to know (24:12)The biggest difference from Real Estate & other Business (33:45)The Final Three (38:17)Resources / People Mentioned:Ardor SEO Larry PagePageRank algorithmAhrefs Google AdWordsGoogle Tag ManagerInfusionsoft/Keap ActiveCampaignBooks Mentioned:The Daily Stoic: 366 Meditations on Wisdom, Perseverance, and the Art of Living by Ryan Holiday Fix This Next: Make the Vital Change That Will Level Up Your Business by Mike Michalowicz Clockwork: Design Your Business to Run Itself by Mike Michalowicz Jere interviews the world’s most renowned and best real estate agents around the country and the world.These outstanding Agents tell their stories, how they got into the business, and what has made them successful in one of the oldest and most competitive industries.All of this on the “Jere Metcalf Podcast, Top Real Estate Agents tell how they do it.”www.JereMetcalfPodcast.comPowered byJere Metcalf Partners404.627.7789jere@jeremetcalfpartners.comJeremetcalfpartners.com
On this episode, I am just sharing some great tips from the Indie CPG newsletter, that I highly encourage people to sign up for. Big shout out to Steven Vigilante. This experience opened my eyes to new opportunities for brands and restaurants to be friends. Here are a few partnership ideas. Cafe / Marketplaces In some states, a restaurant is still allowed to welcome customers inside their cafe if they post a "Mini Market" sign outside. These cafes are acting as local culinary bodegas, often featuring staple goods like condiments, snacks, imported pasta and wine, and packaged food made by the restaurants. Chefs usually source their inventory through UNFI, Hubba, Faire, and local distributors, but you can also pitch them directly. And some restaurants are even creating their own branded small-batch products like granola, sauces, cocktails-to-go, and bulk pantry staples. Pop-up Sampling / Free Gift With Purchase Offer free, unopened product samples to cafe customers. Design a one-pager featuring your product differentiators and social media handles. The baristas will only give your product to people who request it. Online Ordering Menu Restaurants are now online retailers with the goal of acquiring and retaining customers through a larger menu to choose from. Offering add-on food and beverages also help the customer meet delivery minimums. Insert Samples, Coupons & Postcards in Takeaway Bags Are you sitting on coupons or mini samples you didn't use at trade shows? Offer to send them to restaurants as a little gift to give their customers. If they get good feedback about your product, they'll consider stocking it! Collaborate on a Meal Package Feature your product at a set price with another menu item. This works well for beverages and snacks like chips paired with a sandwich, salad, or soup. Get on the Food & Drink Menu Pitch your canned cocktail or gluten-free pasta to restaurants that can charge their customers a premium. If your product can be a food service ingredient, consider offering restaurants a discount for mentioning your brand name in the dish description. Keep in mind that restaurants are on a tight budget right now, so be open to offering them samples or discounts. Product Giveaways Most restaurants have newsletters to keep their customers updated about new menus. This is a *huge untapped channel* for brands and restaurants that are targeting the same consumer. To start, focus your efforts on giveaways with restaurants in cities where you have retail partners. Get Creative Our friends at Haus, makers of low-abv aperitifs, partnered with restaurants in San Francisco and Seattle on limited-edition flavors now sold exclusively by each restaurant. Haus donated 100% of profits to partners. How to Find Restaurants That Share Your Values Check out OpenTable, Happy Cow, Yelp, and these directories of Black-owned restaurants in Los Angeles, San Francisco, and New York.
Are more vegan restaurants opening during Covid rather than closing?!? Ken Spector, Principal at long-time trusted Happy Cow, dishes with me on the Plantbased Business Hour on global restaurant trends and the explosion of vegan options. Tune in to keep your finger on the pulse of the quickly expanding plant-based restaurant scene - even during COVID! The stats are astounding. Plus, I do a taste test of the NEW Beyond Fried Chicken from Beyond Meat and KFC! For more information: http://HappyCow.net and http://ElysabethAlfano.com/PBH.
Are more vegan restaurants opening during Covid rather than closing?!? Ken Spector, Principal at long-time trusted Happy Cow, dishes with me on the Plantbased Business Hour on global restaurant trends and the explosion of vegan options. Tune in to keep your finger on the pulse of the quickly expanding plant-based restaurant scene - even during COVID! The stats are astounding. Plus, I do a taste test of the NEW Beyond Fried Chicken from Beyond Meat and KFC! For more information: http://HappyCow.net and http://ElysabethAlfano.com/PBH.
Today s parent don't have it easy! Do the Father's have it easy? Do they share the load? How is their work-life balance? Howz it breaking stereotypes? Here is to some fun conversation with master storyteller John Pradeep JL, India's first theatre-based Parents+kids coach, Academic Dean of Evam's "Happy Cow".
In this episode of Teach Me How To Vegan we share how we went vegan overnight and give tips on how you can too. We discuss five main things to consider when planning your overnight journey including: How to read food labels What meals & snacks you currently eat are accidentally vegan? What meals & snacks you like can be easily veganized? Veganize your top five go-to meals What nutrients to keep on your radar After listening to this episode you will feel more confident in your ability to determine what foods are and aren’t vegan, how to ensure you are getting adequate nutrition on a plant-based diet, and how to do your own meal planning. Recipes Mentioned: Pancake Recipe: https://apnm.org/wp-content/uploads/2020/04/Pancakes-Recipe.pdf Pizza Dough Recipe: https://www.sugardishme.com/10-minute-pizza-dough/ Food Products Mentioned: Morningstar Italian Sausage: https://www.morningstarfarms.com/en_US/products/meal-starters/msf-meal-starter-flavored-italian-sausage.html Breaded Turkey Cutlets: https://www.gardein.com/chickn-and-turky/classics/turky-cutlet Benevolent Bacon: https://www.sweetearthfoods.com/our-products/hickory-sage-benevolent-bacon Pizza Head in St Louis: https://www.pizzahead.com Egg Replacer Product: https://www.swansonvitamins.com/ener-g-foods-egg-replacer-16-oz-box Nutritional Yeast: https://www.iherb.com/pr/KAL-Nutritional-Yeast-Flakes-Unsweetened-12-oz-340-g/70120 Resources Mentioned: APNM’s New Mexico Vegan Dining Guide: https://apnm.org/eatvegannm Happy Cow: https://www.happycow.net Nutritionfacts.org: https://nutritionfacts.org Additional Resources: List of animal derived ingredients (for those who want to go deeper): https://www.peta.org/living/food/animal-ingredients-list/ PETA’s Top 25 Accidentally Vegan Foods: https://www.peta.org/living/food/top-accidentally-vegan-foods/ Building a Healthy Vegan Grocery List: https://www.ilovevegan.com/resources/building-a-healthy-vegan-grocery-list/ Vegan Fast Food Guide: https://www.peta.org/living/food/chain-restaurants/ How To Make Anything Vegan: https://www.onegreenplanet.org/vegan-food/how-to-veganize-your-favorite-familiar-dishes/ Nutrition Guide for New Vegans: https://veganoutreach.org/plant-based-nutrition/
Are we really making farm management and supply chain efficiencies based on what the consumer wants? We ask Glen Herud from Happy Cow Milk how his locally produced, ethical milk business is more than just a story and the technology he is about to launch to improve transparency. To watch to the full-length interviews and to contact the show visit www.sarahperriam.com
Happy Cow Milk Company, run by Glen Herud, is a cow and calf dairy business based in Christchurch, New Zealand. It opened in 2014, but after a few years the company ran out of cash. What happened next was truly remarkable. Glen's story went viral, and ordinary people from all over the world, chipped in to help keep the business alive. Now following a fundamental and revolutionary redesign of the distribution system, Happy Cow 2.0 is ready to launch. In this programme Glen Herud tells his story. --- Send in a voice message: https://anchor.fm/farmgate/message
Tamil Language Podcast in Rathinavani90.8, Rathinam College Community Radio, Coimbatore, Tamil Nadu.
Rathinavani 90.8 CR | UNICEF | CRY | 144'lilum Kuzhanthaikal Nalan | Talk Series | Episode 2|Engaging Children 144 | Children and Adolescent Welfare during Lock-down |Stories | Games | Expert Talk. This episode of 144'lilum Kuzhanthaikal Nalan brings to you the ways on how to use stories, traditional games and other parenting means to engage children and adolescents for their better social behavior and psycho-social well-being. Expert Talk: 1. Mr. John Pradeep JL | Dean, Happy Cow and India's First Theatre based Life coach for Children and Parents 2. Prof. Andrew Sesuraj | Assistant Professor, Department of Social Work, Loyola College, Chennai
In this episode of Power of Play, Amanda is joined by Greg Bennick, the founder and director of One Hundred for Haiti, a non-profit organization dedicated to long-term social development in Haiti. Greg is also a motivational speaker, speaking for TedX, Fortune 500 companies, and many major universities.In 2010, Greg joined a sailboat run bringing 12,000 lbs. of supplies to Haiti after the devastating earthquake. He had been to the country eight months before and, wanting to check up on his friends, chose to stay there after landing. He then started his non-profit program, One Hundred for Haiti, which originally began as a relief effort, but realizing this creates a cycle of dependency, he chose to evolve into a development agency. Greg is a well-versed traveler, spending time not only in Haiti but all over the globe. He and Amanda discuss their top travel tips, including seeing the area like a local and traveling with dietary restrictions. Greg recommends seeing not only the top landmarks of an area but also visiting hangouts frequented mostly by locals. While he also recommends apps like Happy Cow which allow you to find plant-based and vegan restaurants, he stresses the importance of connecting with locals and how this can lead to more than just great restaurant recommendations. Traveling is a fun adventure, but it is important to take time for self-care while on the move. Greg shares how he takes care of himself while he is traveling, as well as when he is home. Check out One Hundred for Haiti at http://www.onehundredforhaiti.org/Greg Bennick's Website at http://www.gregbennick.comGreg Bennick's Linkedin https://www.linkedin.com/in/gregbennick/Check out Largay Travel at https://www.pleasegoaway.com/Connect with KellyEmail - kelly@theentreprenewer.comWebsite - https://www.theentreprenewer.com Complimentary Free Trip Planning Guide - https://www.theentreprenewer.com/free-resources/Facebook - https://www.facebook.com/EntreprenewHer/ Instagram - https://www.instagram.com/the_entreprenewer/LinkedIn - https://www.linkedin.com/in/kellyclements/ Connect with AmandaEmail - amanda@largaytravel.comWebsite - www.pleasegoaway.comSchedule a complimentary 15-minute Travel Specialist Consultation - www.pleasegoaway.comFacebook - https://www.facebook.com/pleasegoawaytravelcompany/ Instagram - https://www.instagram.com/virtuosotraveladvisor/?hl=enLinkedIn - https://www.linkedin.com/in/amanda-klimak/
Are you looking to grow your vegan business? Kris Reid is the founder and CEO of Ardor SEO; the digital agency that increases search rankings for vegan and animal activism pages, with the goal of converting traffic to product sales, newsletter signups and awareness. Kris has been known as the "Coolest guy in SEO", but he hasn't always had this reputation. He once studied software engineering at the Queensland University of Technology, and later found himself working in finance in London, England. When the financial crisis hit, he lost his job and headed back to Australia, which began the start of his interest in Search Engine Optimization, or SEO. In this episode, Kris explains what SEO is and how we can use it to our advantage to grow our vegan businesses. Interested in hearing more? Go here: Website: https://ardorseo.com/danielle References: Happy Cow: https://www.happycow.net/ Plant Based News: https://www.plantbasednews.org/ Rob Banks: https://www.instagram.com/rob__banks/
Hast du dir auch vorgenommen, gesund und fit ins neue Jahr zu starten? In dieser Folge bekommst du die nötige Inspiration und Motivation, um damit auch erfolgreich zu sein! Diese Perlen haben wir für dich ausgebuddelt und stellen sie heute vor, damit du sie auf keinen Fall verpasst! Und mit einer Empfehlung kannst du auch deinen Liebsten einen Schubs in die richtige Richtung geben. Viel Spaß mit den heutigen Tipps!Im Podcast erwähnt:PBN (Plant-Based News): "Vegan 2019"https://www.plantbasednews.org/culture/vegan-2019-hits-100000-views-30-hoursoder bei YouTube: https://www.youtube.com/watch?v=2AYOViszK_AJames Cameron: "The Game Changers"https://gamechangersmovie.com/App: A Billion Veghttps://www.abillionveg.com/App: Happy Cowhttps://www.happycow.net/Dr. Michael Greger: "How Not to Diet" und "How Not do Die"im ecoco Wiki: https://www.ecoco.bio/greger☞ Auf wild&roh teilt Christine ihr Experten-Wissen und Angebot zu Wildpflanzen und Rohkost:https://www.wildundroh.de☞ ecoco ist das bio-vegane Wiki für rundum vernünftige Entdeckungen - hol' dir Inspiration oder teile deine Tipps:https://www.ecoco.bio☞ Wenn du unseren Podcast unterstützen möchtest, hast du hier die Möglichkeit, uns sozusagen ein virtuelles Tässchen Tee zu spendieren:☞ https://www.ecoco.bio/podcast-supportDanke ❀☆ Und wenn du von uns direkt hören möchtest, falls es mal etwas Spannendes zu berichten gibt, halten wir dich gerne auf dem Laufenden! Hinterlasse hier deine Email-Adresse:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcastVmail Für Dich ist der Podcast mit Christine Volm (wild&roh) und Cheryl Bennett (ecoco). Wir tauschen uns - oftmals per Voice-Mail - über die spannendsten Entdeckungen und Gedanken im Alltag aus - und du darfst lauschen und kannst hoffentlich einige Tipps und Inspiration mitnehmen! Dabei beschäftigt uns ein gesunder, nachhaltiger Lebensstil, Wildkräuter, Wildpflanzen, Rohkost, pflanzlich-vollwertige vegane Ernährung, Reisen, Natur, Umwelt ... und was sonst so zum Leben dazu gehört.Beachte auch den Haftungsausschluss und weitere Hinweise in der Podcast-Beschreibung.Support the show (https://www.ecoco.bio/podcast-support)
Driven by Plants | Plant Based Wellness | Vegan Lifestyle | Mindset & Life Hacks
thank you so much for listening! please help the podcast stay alive by becoming a patron on Patreon: https://www.patreon.com/drivenbyplants follow me on Instagram for updates: @drivenbyplants here are some of the things i talked about on this episode: Taco Bell: https://www.tacobell.com/blog/how-to-eat-vegan Subway: https://www.peta.org/living/food/eat-vegan-subway/ Starbucks: https://www.peta.org/living/food/guide-vegan-starbucks/ Happy Cow: https://www.happycow.net/
Sponsored by Kōkako Organic Coffee Roasters (carbon neutral coffee since 2016) and All Good Bananas (Good for Growers, the Land, and You). We sit down and chat to the incredible Glen Herud, founder of Happy Cow Milk.Glen started off as a dairy farmer then went to renting appliances, then invented a new way to get milk and keep cows happy. Then we went bankrupt. Then he created an all-in-one machine that can milk cows on the go (with their calves nearby to reduce their stress immensely), pastoralise, bottle and sell the milk. All in a machine that can fit on the back of an e-bike! He's been through financial ruin, a borderline emotional breakdown working 19 hour days and a lot of personal growth but the result is a potentially completely revolutionary system to democratise milk and keep cows happy in the process. See acast.com/privacy for privacy and opt-out information.
In today’s episode we are joined by vegan blogger and sustainable lifestyle advocate Marta Canga. She tells us about how an important moment in her life led her to read a book which began her on the road of plant-based eating and goes on to explain how other areas of her life started to slowly follow when it came to ethical living. Whether it’s food, beauty or fashion, we explore with Marta the more sustainable side of these sectors, plus greenwashing, zero waste and travelling with a vegan diet. We get some recipes for natural beauty products we can make at home (order the Jojoba oil!) and Marta discusses her own version of sustainability and why it’s such a tricky subject to define. Is veganism a privilege? Is sustainable fashion too expensive and inaccessible? Do you think about zero waste when you do your weekly shop? We discuss the best way to have eco-based conversations with your friends in a way that isn’t preaching, but a healthy discussion, and also bring boys into the conversation and how you can open up about veganism and co. to your partner/ brother/ dad. The prominent message in this interview is that we all start somewhere and are at different points of our journey and Marta beautifully summarises what small steps we can start taking today to be more sustainable to look after ourselves and planet. Marta is a vegan, cruelty-free and sustainable lifestyle blogger living in London. Having begun blogging about sustainable fashion over 4 years ago, Marta is a highly respected voice in her global community. Her audience are hugely interested in sustainable fashion, vegan food, natural beauty and living an ethical lifestyle. She is a vegan fashion columnist for Simply Vegan Magazine and has worked with brands such as Lush, Waitrose and The Body Shop. Find her at https://www.martacanga.com/ https://www.youtube.com/channel/UCZmJ1DPyGXq6w07CziDcUSQ https://www.instagram.com/martacanga/ Resources mentioned The China Study https://www.amazon.co.uk/China-Study-Comprehensive-Nutrition-Implications/dp/1941631568/ref=sr_1_1?adgrpid=52685314709&gclid=EAIaIQobChMIkdzs5aqZ5gIVg7HtCh06agswEAAYASAAEgLl4vD_BwE&hvadid=259020282618&hvdev=c&hvlocphy=1006834&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=18373285755728280897&hvtargid=kwd-317247654236&hydadcr=24403_1748879&keywords=%27the+china+study%27&qid=1575371140&s=books&sr=1-1 The True Cost of Fashion https://truecostmovie.com/ The Game Changers https://gamechangersmovie.com/ Happy Cow https://www.happycow.net/ #climateholocast #carbonfootprint #carboncomponsating #climatechange #recycling #extinctrebellion --- Have some feedback, a question you would like us to answer or a topic suggestion? Drop us an email at freeandfiguringitout@gmail.com Follow us https://www.instagram.com/freeandfiguringitout/ Your hosts are... Charelle Griffith, 31, is a marketing strategist for solopreneurs and founder of PropelHer, a personal development blog and book club. She lives in London, dates men and has been single for 4 years (except for a summer romance in 2018). Connect with Charelle https://www.instagram.com/charellegriffith/ Verity Brown, 33, helps female entrepreneurs reconnect with themselves and find happiness and currently lives in the North of England. She is bisexual and after 3.5 years single has recently found love with a woman. Connect with Verity https://www.instagram.com/theseasaltplan/
Today's guest is Julia Masalska. She is a Freelance Graphic Designer working as Happy Cow Creative out of Denver CO. Julia is also a host of Adobe Live.During this episode we talk about: -her mom as a business women and how that played a role in her decision to go straight into freelance work. -her time growing up in the Ukraine and the creative influences on her there. -how she originally wanted to be a furniture designer. -her experimental project called "scanned" and how it came to be. -the crowd funding shelter project she was a part of that is changing lives today. -the importance of prototyping during packaging designs. -the challenges she faced arriving in the US and trying to build her design career here. Julia is an open book and is happy to share her wins, fails, and the lessons learned along the way. Check our her growing YouTube channel as well. Great lighting! @justanothersunnygirl @happycowcreative @scannned
Today's guest is Julia Masalska. She is a Freelance Graphic Designer working as Happy Cow Creative out of Denver CO. Julia is also a host of Adobe Live.During this episode we talk about: -her mom as a business women and how that played a role in her decision to go straight into freelance work. -her time growing up in the Ukraine and the creative influences on her there. -how she originally wanted to be a furniture designer. -her experimental project called "scanned" and how it came to be. -the crowd funding shelter project she was a part of that is changing lives today. -the importance of prototyping during packaging designs. -the challenges she faced arriving in the US and trying to build her design career here. Julia is an open book and is happy to share her wins, fails, and the lessons learned along the way. Check our her growing YouTube channel as well. Great lighting! @justanothersunnygirl @happycowcreative @scannned
Michael and Kristel celebrate the 20th Anniversary of the Happy Cow Website and App with it's founder Eric Brent. Together the trade tales of international travel on a plant-based plan.
A Vénusz Projekt első epizódjában a környezetvédelemmel foglalkozunk Mohácsi Nusival, a Shamo Bags készítőjével, és Konkoly Nikivel, a Green Guide Budapest egyik megálmodójával. Szóba kerül a hulladékmentesség, a vegánság, az utazás, a gyereknevelés és persze az ökopánik is - és még sok más, csupa izgalmas és hasonlóan boldog téma. Nem kell elkeseredni, mi pozitívan látjuk a jövőt! Az epizódban ajánlottuk a Share Waste, a Miutcánk és a Happy Cow alkalmazást, az Egyszerűbb gyermekkor c. könyvet és a Phi Cosmetics márkát. Kövessétek a szereplőket @shamobags és @nikikonkoly vagy @greenguidebudapest néven, és a Vénusz Projektet Facebookon, Instagramon és Spotifyon is! A zenéért pedig hálás köszönet a Rien du Sol zenekar tagjainak.
In part two of our plant-based series, we delve deeper into the science behind healthy plant-based diets, especially in regards to cardiovascular health. Two articles are covered in this episode, Healthful and Unhealthful Plant-Based Diets and the Risk of Coronary Heart Disease in U.S. Adults. and Plant‐Based Diets Are Associated With a Lower Risk of Incident Cardiovascular Disease, Cardiovascular Disease Mortality, and All‐Cause Mortality in a General Population of Middle‐Aged AdultsWe also discuss the American College of Cardiology Primary Prevention Guidelines which are very long but two places to focus are the first page which summarizes the ten take-home messages for the primary prevention of cardiovascular disease and page 19, which Stephanie referenced in today's episode and discusses the cardiovascular risks associated diets low in carbohydrates and high in animal fat.Additional resources discussed: -Dr. Gregor and his book How Not to Die, app The Daily Dozen, and website NutritionFacts.org -The Happy Cow app, which helps you locate vegan-friendly restaurants near you
Afternoon Karak celebrates Cow Appreciation Day, a time to remind ourselves of the great significance of cows in our lives. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio
EP41: With guest host, Kathleen Hill, we had a great conversation with Marcus Benedetti, the CEO of Clover Sonoma. Clover Sonoma has a generational history that goes back to 1916. Marcus shares his rites of passage, working through the different roles in the family business, how the dairy industry has changed over the century and the importance of an 8 ounce glass of milk. We will learn about how they work with the 32 family farms in Sonoma and how "organic" fits in their program. We talk fondly of the beloved 'oreo' cows that dot the hills of Sonoma, the Happy Cow campaign and the need for new slogans in their current billboard contest. With the present day pressures of plant based foods, and nut beverages, he is determined to maintain and continue to grow their share of the dairy market. We even got a sneak peek of their brand new butter spreads - (my favorite was Cinnamon & Sugar - flavors that took me right back to my childhood). More info on Clover Sonoma's future intentions LinkedIn Website Instagram Facebook
#NosReiremosDeEsto #JeanMary #AlexGoncalves EP084. ”Batidos de actualidad mamá” Hoy en tu Podcast Alcohólico de confianza conversamos del fallecimiento de Carmen Victoria Peres y el Maestro Cruz Diez, de como la gente cayó con la foto de la torre Eiffel, de la App vegana Happy Cow, del concierto de Korn en Florida ah y del Q&A de Karen e ilan. Total… Nos Reiremos de Esto! Suscríbete al canal de Karen www.youtube.com/karenferreira Booking + Management: Magira Mata @lachica_morada nosreiremos@gmail.com CONVIERTETE EN PATREONCITO: https://www.patreon.com/nosreiremosdeesto LA TIENDITA NRDE: https://teespring.com/es/stores/latiendita-nrde También estamos en: Audioboom.com https://audioboom.com/channels/4977647 Spotify https://open.spotify.com/show/1mbhhYU… Apple Podcast https://itunes.apple.com/us/podcast/n... Síguenos en Twitter: @nosreiremos @jeanmary_ @elalexgoncalves Síguenos en IG: @nosreiremosdeesto @jeanmary_ @elalexgoncalves Graphics by @UssConcept Weplash Agency @wplash Weplashagency.com Voice Over: Karen Ferreira @kaferreiraf www.nosreiremosdeesto.com PRÓXIMA PRESENTACIÓN: LIMA Centro de convenciones María Angola Miércoles 31 Julio 8pm SANTIAGO DE CHILE Hotel Renaissance Viernes 02 Agosto 9pm (AGOTADO) SANTIAGO DE CHILE Hotel Renaissance Sábado 03 Agosto 9pm SANTO DOMINGO RD Escenario 360 Sábado 10 Agosto 9pm TICKETS EN www.nosreiremosdeesto.com Connector Media House LLC™
Glen's start-up Happy Cow Milk failed. That failure resulted in an outpouring of support - so he started again. In this interview we talk about his dreams and what went wrong, what happens when you admit defeat but then get even more support, the value of transparency in business, the impact of pursuing your dream on your family, the corporatization of farming today and what it means for the people and animals involved, moving from being a milk production company to becoming an IT company - oh, and landmines in the garden and lions by the African road as a child in Rhodesia. Yes, this interview has all that and a lot more as Glen shares honestly about his struggles and future hopes. Happy Cow Milk: https://www.happycowmilk.co.nz Facebook: https://www.facebook.com/happycowmilkco/
Driven by Plants | Plant Based Wellness | Vegan Lifestyle | Mindset & Life Hacks
ever wanted to visit San Diego?! come to Pays to Be Brave with me! https://www.eventbrite.com/e/pays-to-be-brave-2019-tickets-57014350457?aff=PTBB2019&afu=182216231088 download the Happy Cow app to find veg restaurants near you come join the Patreon community! https://www.patreon.com/drivenbyplants
I've been vegan since 2010 and I have to say that now in 2019, the amount of vegan options available at my fingertips is on a whole other level. We've still got a long way to go though, and it can still be challenging, especially for people who are new to the lifestyle or who may be travelling, to find some good vegan grub. Enter today's guest, Dee Fancett. Now working full time with Happy Cow, a website and app that makes it super easy for people to locate vegan and vegan-friendly restaurants, Dee plays a major role in making vegan food easily accessible to the masses. She also manages the website VeggieInChiangMai.com which is a one-stop-shop for all information relevant to vegans living or traveling in Chiang Mai, Thailand, where Dee has lived for the past decade. When she's not making life easier for plant eaters around the globe, she's training for marathons, racing regularly, and is no stranger to the top of the podium. In fact, she won the international category of the Chiang Mai University Marathon just the day before we recorded this conversation. We talk about all these things and more in this conversation. Dee is awesome, I think you're going to like her. So, settle in to your sofa, or your bicycle saddle, or your running stride, or your commute, or whatever you're doing as you listen, and enjoy my conversation with Dee Fancett. Dee's Website: www.veggieinchiangmai.com Dee's Instagram: @veggieinchiangmai or @deefancett If you have a vegan-friendly business and would like to sponsor an episode please get in touch at theveganchampionpodcast@gmail.com Podcast website: TheVeganChampionPodcast.com Jason Fonger, Podcast Host: www.jasonfonger.com Email me at jasonfongerinfo@gmail.com Support financially on Patreon at www.patreon.com/jasonfonger Top online resources for learning about plant-based eating: www.pcrm.org www.nutritionfacts.org
Bill Muir, also known as SGT. Vegan, doesn’t make excuses. A vegan since 1992, Bill has traveled to 47 countries, served in the army, and was deployed to Afghanistan, all without breaking his commitment to his cruelty-free diet. Bill completed the brutal basic training on a plant-based diet and went on to become a medic and paratrooper, never wavering from his mission to help others. He now works as an RN at the VA Center of Los Angeles and wrote a book, “Vegan Strong,” to dispel the “hippie” myth surrounding a vegan diet. Bill proves that you can maintain your health and your ethics no matter your circumstances, and he is working to help others realize this fact. What we discuss in this episode: - Bill’s travel tips: Always have a plan, and use the Happy Cow app to find vegan options near you. - Anysoldier.com, a care package website for soldiers. - Surviving Army basic training. - Bill’s concern with the low-quality food provided at VA centers. - Making vegan options more accessible through fast-casual concepts, rather than high-end restaurants. - Follow Bill by visiting his website, sgtvegan.com, on Instagram @sgt_vegan, and pick up his book, Vegan Strong, on Amazon. Connect with Switch4Good https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg https://www.facebook.com/Switch4Good/ https://www.instagram.com/switch4good/ https://twitter.com/SwitchForGood switch4good.org
"5 Minuten vegan" ist dein veganer Mini-Podcast. Einmal wöchentlich präsentiere ich dir darin meine Gedanken, Tipps & Tricks rund um ein veganes Leben.
In this episode, we have Glen Herud, the founder of Happy Cow Milk Co. He was born in Zimbabwe where his parents were dairy farmers. They later immigrated to New Zealand in the 80s where they still continued with the dairy farming. Glen after many years started his own business but wanted to do it in a more practical and ethical way.
Yogini and vegan author Tatiana Forero Puerta talks to Victoria about deep soul healing, and Happy Cow takes us traveling deliciously.
Happy Cow is arguably among the biggest vegan food apps in the world. From Texas to Austria and beyond, it is the app you click to find the nearest vegan-vegetarian restaurants, supermarkets and stores nearest to you! With the vegan food sector exploding, HappyCow.net and the Happy Cow app form an amazing tool to provide people with compassionate options wherever they are. We speak to one of the founders, Ken Spector, about the extraordinary growth of the Happy Cow app and what it means for human health, the environment and animals!
Happy Cow is arguably among the biggest vegan food apps in the world. From Texas to Austria and beyond, it is the app you click to find the nearest vegan-vegetarian restaurants, supermarkets and stores nearest to you! With the vegan food sector exploding, HappyCow.net and the Happy Cow app form an amazing tool to provide people with compassionate options wherever they are. We speak to one of the founders, Ken Spector, about the extraordinary growth of the Happy Cow app and what it means for human health, the environment and animals!
For the days when you have something to celebrate or you just Do. Not. Want. To. Cook. Whether it’s dining out, grabbing fast food, or ordering takeout, the vegetarian options only seem to be growing -- but some restaurants are definitely ahead of others. This week, we share our favorite types of vegetarian-friendly cuisine to order out. We also give some HOT tips every vegetarian needs to know for navigating some popular fast food chains - as well as the dreaded seafood and steakhouse restaurants. If you want more tips for eating plant-based at popular fast food and chain restaurants, check out PETA’s list of vegan fast food options: https://www.peta.org/living/food/chain-restaurants/ The McDonald’s French Fry Controversy: https://www.peta.org/about-peta/faq/i-heard-that-some-vegetarians-sued-mcdonalds-for-using-beef-flavoring-in-its-french-fries-who-won/ Find vegan and vegetarian restaurants near you with Happy Cow: https://www.happycow.net/ Thanks to Milan Gary (www.milangary.com) for our cover art and Bensound (www.bensound.com) for our intro music.
This week Simon talks to Glen Herud about his company Happy Cow Milk trying to create sustainability in the dairy industry, and why it failed. See acast.com/privacy for privacy and opt-out information.
As a best-selling celebrity biographer for Adele, Amy Winehouse, Justin Bieber, Simon Cowell, Michael Jackson, Paris Hilton, Brad Pitt and Angelina Jolie and many more, Chas Newkey-Burden has some wonderful travel tales to tell. He’s interviewed David Beckham in Madrid, loves the nightlife and indeed daylife of Israel and once spent an entire flight to Australia rehearsing how to evacuate a plane. Plus can you identify the American stranger who changed Chas’ life after a chance encounter when crossing the finishing line of the Dublin Marathon…? Let us know! In this episode we cover: His career as a journalist Magazines Time Out, Loaded, Attitude, The Big Issue Writing celebrity biographies How Adele is a true musician How his biography of Simon Cowell is the most abandoned book in the UKs Travelodge chain His favourite places in Israel The amazing gay scene in Tel Aviv The Middle East Conflict British journalist Julie Burchill Attitude gay magazine ‘The 6 Day Phwoar’ MySpace (remember that?) Battling with Israeli airport security The effect of the conflict on the Israeli people Strong Israeli women How the Israelis party Israel’s attitude to homosexuality His childhood trips to Australia Hanging around Australia as a teen The boredom of long-haul flights Developing an anxiety about flying Food poisoning in Thailand The perils of scuba diving with food poisoning! How Australian soap operas took over the world Interviewing footballers How travel writing is ‘living the dream’ Travel writing clichés (I love this bit!) Interviewing David Beckham in Madrid The Big Issue – magazine sold by homeless people Real Madrid loving Madrilenian taxi drivers How David changed over the years between Chas’ three interviews with him Being rude to famous people His work with footballer Dennis Bergkamp His love of Arsenal football team Travelling with Arsenal to Paris Being fenced in by Parisian riot police Sprinting with Paris Loving a really bad result for his football team How to travel as a vegan Why people hate vegans The Happy Cow app The Vegan Passport book Veganism in Israel Veganism amongst Holocaust survivors How a chance encounter in the Dublin Marathon turned him vegan The American stranger who changed his life in Dublin Can you help us find the man who turned him vegan? Vegan Runners Speaking bad Spanish in Mallorca His love of America Honeymooning by touring America Being disappointed by Washington DC Loving Los Angeles Loving the American people But finding the current America largely sad and divided Divisions created by Trump in the US and the Brexit vote in the UK Being inspired by New York How visiting New York inspires his work Travelling around Britain How being self-employed means short trips closer to home Brighton, Bath, Oxford, the Cotswolds Loving returning to favourite places Hinduism Being a regular visitor to a Krishna temple in London Plans to go to India The perfect American road-trip playlist
Paul is one half of the duo behind Vegan Food Quest, the blog that helps you find the best vegan food in the world. He and his wife Caryl left the UK in 2014, backpacked for a while, and are now settled in Siem Reap. Along with the blog, they also run a vegan Airbnb called the Vegan Villa. Some of what we talk about: How he and Caryl met Paul's career managing nightclubs How Vegan Food Quest was born How he feels about getting free products/services from companies What makes a good Airbnb host How to make a successful blog BECOME A PATRON: patreon.com/nobullpodcast FOLLOW VEGAN FOOD QUEST: Website: www.veganfoodquest.com/ FB: www.facebook.com/veganfoodquestIG: www.instagram.com/veganfoodquest Twitter: www.twitter.com/veganfoodquest MY SOCIAL LINKS: Follow me on Instagram: @annawildmanRead my blog: annawildman.blog/Tweet at me: @wildmanna Email me: annanwildman@gmail.com YouTube: www.youtube.com/channel/annawildman Intro/outro music by Ellis Delta: soundcloud.com/ellisdelta Interstitial music by earthchain: soundcloud.com/earthchain SHOW NOTES: People/places/things mentioned in episode Jaya House River Park: www.jayahouseriverparksiemreap.com/home Chubmet Music & Arts Festival: www.chubmet.com/ Joss Stone: en.wikipedia.org/wiki/Joss_Stone 2014 Thailand protests: www.bbc.com/news/world-asia-25708092 Lactasoy: www.lactasoy.com/en Article about blogger who got blasted by hotel: www.independent.co.uk/life-style/hotel-bans-influencers-instagram-social-media-stars-elle-darby-the-white-moose-cafe-.html Cambodian Vegan Guide: www.veganfoodquest.com/vegan-guide-to-siem-reap/ Happy Cow: happycow.net/ Dao of Life: www.happycow.net/reviews/dao-of-life-sihanoukville-45565 Bang Bang Bakery: facebook.com/BakeryBangBang Vegan Cambodian Street Food Guide: www.veganfoodquest.com/vegan-cambodian-street-food/ Khanom Krok/Nom Krok: https://en.wikipedia.org/wiki/Khanom_khrok Nom Plai Ai: http://eatnowcrylater.com/recipes-2/asian-desserts/plai-ai-glutinous-rice-balls-filled-wpalm-sugar/ Kralan: https://en.wikipedia.org/wiki/Kralan
GET THE BOOK! Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy and Save Our Planet http://amzn.to/2Ct4eIz Support Us on Patreon & Join the Learn True Health Book Club!!! Patreon.com/learntruehealth https://www.patreon.com/learntruehealth Clean Protein And Plant-Based Diets http://learntruehealth.com/clean-protein-plant-based-diets/ Clean protein is something more people are looking into, along with embracing plant-based diets. It’s not much of a surprise anymore since a lot of studies have shown the benefit of eating a plant-based diet. To tell us more about clean protein, I have plant-based diet advocate and book author Kathy Freston as my guest today. Different Lifestyle You’d be surprised how Kathy Freston’s diet choices are so different today compared to when she was growing up. Kathy Freston grew up in Georgia, and like any average kid, she loved BBQ ribs, pizza, and burgers. “It’s funny how you keep evolving as a human being. And then the next right step kind of occurs to you. As I was writing the third book, I added in work, volunteerism, meditation and different aspects of wellness,” recalls Kathy Freston. Rising To The Challenge She also said that as she was researching and working on things, Kathy Freston realized she didn’t have much awareness at all about food. She, in fact, felt like a hypocrite. “Because I was encouraging people to wake up and think about aspects of their life that could make them more conscious and more empowered yet I wasn’t doing that in my eating,” said Kathy Freston. As a result, Kathy Freston challenged herself. She started looking at the repercussions of her food choices, what it did to her body, health, environment, and what its effects on animals. Rude Awakening Kathy Freston says she initially associated protein to animal protein. But because she wanted to know more about how it’s produced, that started her journey. “I realized the protein I was consuming was harmful to my body. It was also contributing to a lot of environmental problems,” said Kathy Freston. “Included in the problems are soil degradation, cutting down rainforests, creating climate change gases, polluting water, using up a lot of water and animal cruelty. Aside from that, Kathy Freston’s father died at age 63 due to melanoma and diabetes—diseases which run in the family. Her male cousin, on the other hand, died from breast cancer. That started her drive and obsessed with preventing cancer and diabetes. Lastly, because she’s entirely in love with her dog, the thought of animal slaughter likewise helped motivate Kathy Freston to change her lifestyle. “All of these things factor into me being a clean protein activist. It’s a health issue, environmental issue, and ethical issue,” said Kathy Freston. “Little by little, I leaned towards becoming this person who no longer consumed animal protein.” The 12 Amino Acids Daily Requirement Contrary to what people think, it is possible to get your daily requirement of amino acids from a plant-based diet. Kathy Freston says delicious combinations include beans, rice, corn tortillas, salsa, avocados and salads. However, Kathy Freston says the most important thing to focus on is finding out what is in the protein you are eating. Some of the questions you can ask yourself are the following: How much cholesterol goes along with the protein? Is the protein I’m consuming inflammatory in my body? How many pathogens or antibiotics might be lurking within the tissue? What kind of damage did the making of that protein do to our land and water? Does it add to climate change? Importance Of Fiber According to Kathy Freston, just because the food is full of protein, doesn’t mean it’s clean for the body or the planet. So rather than asking where we get our protein, Kathy Freston says we should be more conscious of where we get our fiber. “Fiber acts like a scrub brush. It pushes the gunk and the toxicity out of your body. It keeps your weight down and belly feeling full. It also slows down the release of glucose,” said Kathy Freston. So basically, if your protein doesn’t have fiber in it, it’s not cleaning your body. Proteins that are devoid of fiber are also loaded with fat and cholesterol. Benefits of Eating Clean Protein Clean protein tends to be plant-based, and the old proteins tend to come from animals. Kathy Freston says studies show the body works harder to digest meat and people who have a plant-based diet are happier and have a much stronger immune system. “I think it’s been 13 years since I had the flu and the blood labs are doing good. Research shows that as we get into our 60s and 70s, people eating a plant-based diet are likely to have very favorable results,” Kathy Freston said. Kathy Freston’s Typical Diet If you think a plant-based diet is monotonous, you’re in for a real treat. Kathy Freston attests that experimenting with cooking for friends and family is the fun thing about having a plant-based diet. For those who want to try, here are Kathy Freston’s typical daily food choices: Breakfast Plant-based yogurt with chopped apple and walnuts Oatmeal with almonds and soy milk Smoothie with coconut water and all organic frozen broccoli, frozen pineapples, frozen strawberries, and protein powder. For plant-based protein powder, make sure it’s plant-based and not whey. “Whey is not a grain. It’s dairy. I like pea protein. It has a smooth taste, easy to digest and low on the glycemic index,” said Kathy Freston. “I also like it sweetened with Stevia. Some prefer soy or rice protein and some like hemp protein, which is okay.” Lunch Sauteed tofu over rice and salad Dinner Rice with beer beans, cream of broccoli soup Arugula salad with pears, pistachios, sliced onions and tomatoes Food Myths Most people think that going on a plant-based diet means you’ll go hungry most of the time. Some are even hesitant; thinking diets are restrictive. On the contrary, Kathy Freston says a plant-based diet can be both filling and delicious. “I eat really rich hearty food. That’s the fiber that stays in your system and fills your belly. It makes you feel satisfied,” assures Kathy Freston. I so much agree with Kathy Freston. Do try out this recipe of mine. I have made these recipes for some friends, and they love it! First, chop beets and saute. Add chopped cabbage, Turkish seasoning, and salt. Put the lid on and cook on low heat. Once done, serve immediately. Another recipe is cutting some beet greens, mix with two cans of chickpeas, a can coconut milk with curry, turmeric, black pepper, and garlic. Then let it simmer. Let the moisture sit until the sauce thickens. You can also make some quinoa pasta to eat with it. It’s so good; even the kids kept going back for more! Other Sources Of Vegan Protein Kathy Freston says she’s a big fan of beans because they have fiber, iron, and antioxidants. Beans are also low on the glycemic index. Plus, they are gluten-free! “Multiple studies show that beans lower cholesterol, balance blood sugar and promote digestive regularity. They don’t have all the saturated fats, cholesterol, toxins and other harmful ingredients. That’s why I love beans,” said Kathy Freston. Speaking of vegan protein, I was skeptical at first. However, I changed my mind after interviewing raw vegan athlete Suzanne Mcgee on Episode 41. She has been vegan for years and professional tennis player. Most of her proteins are from pumpkin seeds, and it has not been a detriment to her health. “Seeds have more protein than nuts. They have more minerals, less saturated fats and high in most amino acids. Some are a good source of omega fatty acids like chia seeds and flax,” Kathy Freston said. Saving Money Kathy Freston says you’ll be saving a lot of money when you embrace a plant-based diet. Whole grains and beans are cheap, yet they are full of fiber so you’ll feel full and satisfied. According to her, these are the staples of the populations around the world. In Mexico and South America, they would eat rice and beans with tortillas and avocados. In China, there’s tofu, vegetables, rice, small fish, or lentil, rice and vegetables in India. These populations are by no means wealthy, and yet they don’t have the disease of the more affluent societies. “So the true cost of eating animal food is more than what you get at the grocery store. If you think about the annual cost of treating diseases in the U.S., it’s a trillion dollars a year and healthcare,” said Kathy Freston. “Obesity-related healthcare will reach 350 billion by 2018. Heart disease will cost more than 500 billion dollars annually.” She adds, “Cancer and diabetes are traced to too much animal protein. And they cost nations a lot of tax money.” In effect, you become less productive. Apparently, Kathy Freston says it’s a lot of government complexity because meat is subsidized. “They give breaks to animal agriculture companies by giving them cheap grains. And cheap grains make for cheap meat,” said Kathy Freston. “Cheap meat, eggs, and cheese are fed to our kids, so these artificially low prices hurt our health in the long term.” Smooth Transition It’s not going to be easy but Kathy Freston assures changing to a plant-based diet is worth it. Bottomline, it’s all about knowing what you eat. For example, Kathy Freston says one egg roughly has 3 grams of protein. And that’s not a ton of protein compared to one cup of lentils which has 18 grams proteins. Plus, the cholesterol from one egg is more than what you should get. That is why in the spirit of being ethical, it is right to give up eggs. Kathy Freston also says that part of the process is to keep moving forward. And be open to alternative food choices. “Beano is a good brand of digestive enzymes. It helps to digest beans and all the delicious plant-based foods. All the fiber going through your system gets the toxicity out of your body,” Kathy Freston said. What To Do When You Travel Kathy Freston says traveling is not a problem since more restaurants now have plant-based menus. Some even bring their food like seeds. She also suggests using the Happy Cow app for a list of good places to eat. Mexican food is always a safe choice. Clean Protein Recipes Kathy Freston has a great compilation of clean protein recipes in her Clean Protein book. There are recipes using black-eyed peas, stews, and even lentil waffles! There are also contributions from celebrity chefs like recipes for sloppy joes, tofu chorizo and spicy smashed lemon chickpeas which is Kathy Freston’s favorite. Blue Zones Kathy Freston’s boyfriend happens to be Dan Beuttner, the New York Times bestselling author of Blue Zones. Apparently, he discovered five places in the world—the Blue Zones, where the healthiest people live and have long lives. “He influences me all the time. The Blue Zones include Sardinia in Italy, Loma Linda in California, Okinawa in Japan and Costa Rica. A common thread is that they eat a largely plant-based diet,” said Kathy Freston. Kathy Freston’ Books Kathy Freston has several books that are excellent references on eating healthy. Clean Protein addresses all the protein issues. The Lean, on the other hand, is her second favorite book which provides you with a 30-day meal plan. There’s also the Book of Veganish, which is not a book about being vegan. Kathy Freston says it is a book about determining what kind of protein is suitable for you, for your values, for your health, and for the planet. So check it out! Bio Kathy Freston believes that clean eating (and clean proteins, in particular!) is not only good for individual health and wellness but is also much better for the planet as a whole. She has become an activist and advocate for eating this way. She says it’s funny how you find your passion and then your passion leads you to your life’s purpose. Kathy Freston now writes books and does media appearances. She shares in whatever way she can so that other people also feel empowered to eat for their health and overall well-being. 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If you had heart disease, wouldn't you prefer advice from a cardiologist who is trying to make themselves heart attack proof? Dr Kim Williams is a vegan cardiologist. Yes you read it right. He adopted a plant-based diet 15 years ago when his cholesterol level was found to be higher than it should have been and he'd recently seen a patient's heart scan improve remarkably with a plant-based diet. He now understands that a whole foods plant-based diet should give him a longer life and should also give his patients the opportunity to reverse their heart disease, one of the greatest killers on this earth. Hence he eats, advises and advocates plant-based nutrition. After graduating from the Pritzker School of Medicine at the University of Chicago, Kim became board certified in internal medicine, cardiovascular diseases, nuclear medicine, nuclear cardiology, and cardiovascular computed tomography. He has worked at the Pritzker School of Medicine, the Wayne State University School of Medicine in Detroit and since 2013 at Rush University Medical Center in Chicago, where he is Professor and Head of the Cardiology Department. He was President of the American College of Cardiology from 2015-2016 and has also been President of the American Society of Nuclear Cardiology. Previously an elite tennis player himself, Kim is now combining his passions of tennis and plant-based nutrition advocacy with a visit to Melbourne this January. Whilst primarily here to watch the professional tennis players at the Australian Open he is also speaking at the "Young at Heart" Nutrition in Healthcare Symposium run by Lucy Stegley of Raw Events Australia on January 23rd 2018 at RMIT University in Melbourne. If you live in or close to Melbourne you won't want to miss what he has to say. As a doctor whose career combines patient care, scientific reasoning, diagnostic testing and health advocacy he has lots to tell us all about the patient stories and the evidence to support his stance that a diet devoid of animal products is the best for our heart health. He was very kind to give us an opportunity for a chat here on the New Normal Project podcast. We covered several important topics from what he eats, what patients with heart disease should eat, to what pro tennis players eat. And lots in between. Live well, feel well, do well! Claire & Andrew ----------------- Links to people, organisations and other resources mentioned in this episode: Dr Kim Williams at Rush University Medical Center: https://doctors.rush.edu/details/1728/kim-williams-sr-cardiovascular_disease-chicago-oak_park Dr Kim Williams on Twitter: @cardio10s Australian Open tennis tournament: https://ausopen.com Blog post by Dr Williams on "Vegan diet, healthy heart": https://www.medpagetoday.com/Cardiology/Prevention/46860 American College of Cardiology: http://www.acc.org Dr Caldwell Esselstyn: http://www.dresselstyn.com Dr Dean Ornish: https://www.ornish.com Portfolio diet (David Jenkins): https://en.wikipedia.org/wiki/Portfolio_diet American College of Cardiology and American Heart Association guidelines on high blood pressure: https://www.ncbi.nlm.nih.gov/pubmed/29133356 Meta-analysis by Dr Neil Barnard’s team: https://www.ncbi.nlm.nih.gov/pubmed/24566947 Adventist health studies: https://publichealth.llu.edu/adventist-health-studies Dr John McDougall: https://www.drmcdougall.com/ Dr Joel Fuhrman: https://www.drfuhrman.com/learn/the-nutritarian-diet Book - The Spectrum by Dr Dean Ornish: http://deanornish.com/books/ Mediterranean diet: https://en.wikipedia.org/wiki/Mediterranean_diet PREDIMED study: http://www.predimed.es/ Happy Cow: https://www.happycow.net/ Tennis Australia: https://www.tennis.com.au/ Rod Lever Arena: https://www.rodlaverarena.com.au/ Professional tennis players mentioned: Donald Young, Roger Federer, Rafael Nadal, Andy Murray, Novak Djokovic, Serena Williams, Venus Williams Raw Events Australia: http://www.raweventsaustralia.com/ Raw Events “Young at Heart” Nutrition in Healthcare Symposium: http://www.raweventsaustralia.com/calendar/ Raw Events Eventbrite link: https://www.eventbrite.com/e/nutrition-in-healthcare-melbourne-symposium-dr-kim-williams-usa-more-tickets-41260790134 New Normal Project website: https://www.newnormalproject.com.au/ New Normal Project podcast: http://newnormalproject.libsyn.com/ New Normal Project on Facebook: https://www.facebook.com/newnormalproject/ New Normal Project on Instagram: @newnormalproject New Normal Project on Twitter: @newnormalproj Email Claire & Andrew Davies: info@livingtheplantpowerway.com Photo credit: Noah Hannibal
I give an update on how I've been since I embarked on my long-term solo travel trip. Some of the things I explain are: How I've been dealing with loneliness/sadness How I’ve been exercising How I’ve made friends What I’ve been eating How I’ve been budgeting Negatives/positives of solo travel BECOME A PATRON: patreon.com/nobullpodcast MY SOCIAL LINKS:Follow me on Instagram: @annawildmanTweet at me: @wildmannaEmail me: annanwildman@gmail.com Read my blog: annawildman.blog YouTube: www.youtube.com/channel/annawildman Intro/outro music by Ellis Delta: soundcloud.com/ellisdelta SHOW NOTES: People/places/things mentioned in episode Learn more about Hualien: www.lonelyplanet.com/taiwan/east-coast/hualien Learn more about Taroko Gorge: guidetotaipei.com/visit/hualien-taroko-gorge-national-park- Learn more about Dulan: www.taiwanese-secrets.com/taiwan-vacation-dulan/ Hualien VLOG: youtu.be/_e7Gf4BqqmE Julien’s IG: www.instagram.com/jeebeepee/ Erica’s IG: www.instagram.com/eri.balle/ How to recognize vegetarian/vegan Chinese symbols: vegantaiwan.blogspot.tw/2009/06/new-vegetarian-labelling-coming-in.html Happy Cow: www.happycow.net/ Trail Wallet app: voyagetravelapps.com/trail-wallet/
There are certain pieces of knowledge, things one has observed or learned, that become like a single grain of sand in the folds of the brain. An itch you can't scratch, can't make go away. Something you know to be true but no one else sees, or the tiniest word out of place, a colloquial phrase misused by a friend. For you and your itchy brain, we are here. Rub your face up against this podcast and we'll grind those grains of mental sand away (while only adding a few new ones in the process). Discussed: Canadian politeness, Nick Breckon, sincerity, phenomena, pedanticism, sentience and sapience, TN.FN.CN, the smartest animal, less vs. fewer, encouraging grocery store express line improvements, removing the sand from my brain, Jibo the friendly robot, Jibo's obsessive desire for your love, Jibo's political agenda, sapience vs. sentience vs. love vs. robot love, cat pillow that purrs, Qoobo, dangerous capitalistic self-medication, Happy Cow bovine self-grooming device, electric automatic shoe polisher machine, extraordinarily dubious menswear advice, Important If True Bad Gift Special Send us your questions at questions@importantiftrue.com. If you enjoyed this and would like to subscribe to an ad-free feed, please consider supporting Idle Thumbs by backing our Patreon. Chris' Endorsement: Indochino made-to-measure menswear (you can also use my referral link for $50 off, if you desire) Nick's Endorsement: Nintendo Switch video game console Jake's Endorsement: Red Giant Universe gratuitous effects to make your videos look like old VHS tapes and stuff
This episode, Danielle claims that we should be teaching hopeful thinking as an integral part of teaching critical thinking. If ignorance is bliss, critical thinking often can lead to depression, cynicism, and apathy, as students lose faith in old values, beliefs, and structures of meaning. Danielle argues that we must also teach our students to create new values and beliefs and to take action, even in the face of meaningless absurdity. José wonders how to best teach this. We end by giving recommendations in our What We’ve Been Thinking About segment.
Happy Cow is the world's best mobile app resource for finding some of the best vegan restaurants ever. The reviews and ratings are given by your fellow vegan and vegetarian friends and the listings are comprehensive and detailed. In this episode of Lean Green DAD Radio, Cory speaks with Ken Spector, one of the founding members of Happy Cow. We discuss his world travels, some of his top vegan cities in the world and why he ate pasta with marinara sauce for lunch for multiple years! Listen in! SHOW SPONSOR: Clean Machine provides the best line of clean vegan sports nutrition supplements on the planet! RIGHT NOW (July 1-31, 2017) in celebration of their four year anniversary, there is a HUGE BOGO sale going on. Visit them online at cleanmachineonline.com and use the code LEANGREENBOGO4 for buy one get one free on any of their supplements. (not including apparel and only valid for shipping in the US).
Get more from us at: https://tfg.li/2fEcRty Tofugu's own Kristen traveled to Japan recently, but there was one problem: she's a vegetarian. You'd think Japan would be a veggie-friendly country, but no. Learn all about the trials and triumphs of travel in Japan as a vegetarian. It can be done, just take Kristen's advice and prep for yourself for the vegetarian wasteland. Happy Cow: https://www.happycow.net/ Printable Cards: http://www.justhungry.com/japan-dining-out-cards Notes: The movie Kristen talks about in the podcast where Ken Watanabe is a truck drive is called "Welcome Back, Mr. McDonald" https://en.wikipedia.org/wiki/Welcome_Back,_Mr._McDonald iTunes:https://tfg.li/tofugu-podcast Google Play: https://tfg.li/tofugu-gplay
- On this episode, which marks 5 years of the podcast and the launch of our crowdfunding campaign, the main theme is political music. - You can support our Crowd Funding campaign here: https://chuffed.org/project/50eps2017 - We discuss Camp Cope and their feminist message in their lyrics and beyond. - We also discuss Akala, hip hop and Shakespeare. - Homophobic actors. - Happy Cow. - Fantastic Beasts and Where to Find Them. - Star Wars Rogue One. - Myq Kaplan on all lives matter BS. - For more information on this episode and for links to all of the stories and clips from it, go to: http://progressivepodcastaustralia.com/2016/12/22/155/
Meet Ken Spector from Happy Cow. He shares with us some amazing tips on eating vegan from around the world, while traveling and so much more. You will find this one fascinating and extremely helpful!
Dette er siste episoden vår før vi tar sommerferie. Vi snakker med Ken Spector fra Happy Cow, som skal dele sine beste reisetips for veggiser. Vi får også besøk av Framtiden i våre hender som forteller om hvordan du kan gjøre ferien så miljøvennlig som mulig. Vi snakker også om våre egne favoritt reisemål, og tar for oss ting på ferie som ikke er like hyggelig. See acast.com/privacy for privacy and opt-out information.
Jag besöker två bokreleaser – Renée Voltaire som släppt boken The Baking Revolution och Mattias Kristiansson som gett ut Välkommen Till Vegoriket. Träffar också Ken Spector från Happy Cow och vi har en trevlig pratstund. Det blir också en tillbakablick på sommaren med Rawfood-festival och en del annat.
Today Laura Theodore the Jazzy Vegetarian, welcomes Christy Morgan to talk abut her new book and share delicious sweet recipes for Valentines Day! Christy is a vegan macrobiotic chef, cooking instructor, cookbook author, and speaker. Her business includes things like healthy cooking classes, lectures, private instruction in people’s homes, consulting and corporate team building. Christy’s first cookbook Blissful Bites (available on Amazon and where books are sold) came out in September. She contributes wellness tips and healthy recipes for various websites like Forks Over Knives, One Green Planet, Elephant Journal, Happy Cow, and Christina Cooks. Her blog includes delicious cooking videos and recipes, ways in which you can make easy changes in your diet and lifestyle, nutritional information for those flirting with plant-based diets, and anything to do with living a eco-friendly life.
How has the digital revolution changed being vegan? We talk to Eric Brent, founder of leading vegetarian restaurant finder Happy Cow. Diana reviews smartphone apps. Ian finds out how the digital revolution changed his local vegan group in London. The post Digital Vegans: with Happy Cow founder, iPhone apps, London Vegans, and Kerry McCarthy MP first appeared on THE VEGAN OPTION radio show and blog.
Being a vegetarian has never been easier but finding restaurants, especially when traveling can be a challenge. That is where the “Happy Cow” website can help. This handy website was started by Eric Brent as a way to find healthy food choices when dining out. In this podcast Eric share his thoughts on creating a healthy, plant-based diet and finding restaurants menus that offer vegetarians something other than salad. Whether you are a vegetarian already, thinking of becoming one or simply want to reduce the amount of meat in your diet, this episode will be inspiring and helpful! Resources Happy Cow Website Veg Out iPhone App
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