Podcasts about just egg

Play Episode Listen Later Jul 7, 2023 43:37

Friday, July 7th — In this episode we talk about: Internet lag causes awkward episode, Matt doesn't like how we just eat bread and grain when we go out to eat Weather report: United Airlines adds Just Egg sandwich, Netherlands approves tastings of cultivated meat, Tabitha Brown renews Target deal, new vegan smash burgers in Sweden, Everything Legendary comes to new Publix locations in the Southeast Milk Group Upset about Animal-Free Dairy Milk Label (https://vegconomist.com/politics-law/dairy-farmers-fda-labeling-animal-free-milk/) Liam Hemsworth Quit His Vegan Diet Instantly After It Landed Him in the Hospital (https://fandomwire.com/it-was-one-of-the-most-painful-weeks-of-my-life-liam-hemsworth-quit-his-vegan-diet-instantly-after-it-landed-him-in-a-hospital/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Matt's Digital Declutter Day 1 Report, Instant Pot Files for Bankruptcy, Is It Important to Try New Hobbies Instead of Just Running?

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Play Episode Listen Later Jun 14, 2023 49:07

Wednesday, June 14th — In this episode we talk about: Weather report: KitKat Plant-Based returns to Australia, JUST Egg in more stores, Tyson Foods puts its name on plant-based nuggets, Dr. Praeger's Vegetable Fries, Instant Pot files for bankruptcy Matt's digital declutter Day 1 report, should you work to do new hobbies besides what you're used to? Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Joanne Lee Molinaro (The Korean Vegan) makes Bindaetteok

Play Me A Recipe

Play Episode Listen Later Jun 13, 2023 26:44

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). BindaetteokServes 8 to 102 cups dried peeled split mung beans1 cup mung bean sprouts1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid8 to 10 scallions, cut into 2- to 3- inch lengths3 to 4 cloves garlic, thinly sliced5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced2 teaspoons soy sauce1 tablespoon sesame oil½ teaspoon salt1 teaspoon freshly ground black pepper2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)2 tablespoons extra- virgin olive oilSpicy Soy Sauce Dressing, for servingSoak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.Serve with the spicy soy dressing.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Matt Wakes Up to Earthquake, 5 Vegan Strength-Training Myths Busted, Now Matt is Scared of Animal-Free Whey Protein

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Play Episode Listen Later May 12, 2023 46:16

Friday, May 12th — In this episode we talk about: Earthquake this morning! Weather report: study finds 81% of college students choose plant-based when it's the default option, kids eat more fruits and veggies when they stay at the table longer, Alaska Airlines adds JUST Egg and other vegan foods to first class menu Vegan Strength-Training: Don't Believe these 5 Common Myths (https://vegnews.com/vegan-health-wellness/fitness/vegan-strength-training-myths) Why Precision Fermentation is in the Non-GMO Project's Crosshairs (https://www.fooddive.com/news/non-gmo-project-synbio-dairy-precision-fermentation/626126/) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

EA - Introducing Stanford's new Humane & Sustainable Food Lab by MMathur

The Nonlinear Library

Play Episode Listen Later Apr 30, 2023 10:54

Welcome to The Nonlinear Library, where we use Text-to-Speech software to convert the best writing from the Rationalist and EA communities into audio. This is: Introducing Stanford's new Humane & Sustainable Food Lab, published by MMathur on April 30, 2023 on The Effective Altruism Forum. We are excited to announce the new Humane & Sustainable Food Lab at Stanford University's School of Medicine (California, USA). Our mission is to end factory farming through cutting-edge scientific research that we are uniquely positioned to conduct. I am the principal investigator of the lab, an Assistant Professor at the Stanford School of Medicine with dual appointments in the Quantitative Sciences Unit and Department of Pediatrics. Because arguments for reducing factory farming as a cause area have been detailed elsewhere, here I focus on describing: Our approach Our research and publications to date Our upcoming research priorities Why we are funding-constrained 1. Our approach 1.1. Breadth, then depth Empirical research on how to reduce factory farming is still nascent, with many low-hanging fruit and unexplored possibilities. As such, it is critical to explore broadly to see what general directions are most promising and in what real-world contexts (e.g., educational interventions that appeal to animal welfare [1, 2, 3], choice-architecture “nudges” that subtly shift food-service environments, etc.). We are conducting studies on a range of individual- and society-level interventions (see below), ultimately aiming to find and refine the most tractable, cost-effective, and scalable interventions. As we home in on candidate interventions, we expect our research to become more deeply focused on a smaller number of interventions. 1.2. Collaborating with food service to conduct and disseminate research in real-world contexts We have a unique collaboration with the Director and Executive Chefs at the Stanford dining halls, allowing us to conduct controlled trials in real-world settings to assess interventions to reduce consumption of meat and animal products. Some of our interventions have been as simple and scalable as reducing the size of spoons used to serve these foods. Also, Stanford Residential & Dining Enterprises is a founding member of the Menus of Change University Research Collaborative (MCURC), a nationwide research consortium of 74 colleges and universities that conduct groundbreaking, collaborative studies on healthy and sustainable food choices in food service. MCURC provides evidence-based recommendations for promoting healthier and more sustainable food choices in food service operations, providing a natural route to dissemination. Our established research model involves conducting initial pilot studies at Stanford's dining halls to assess interventions' real-world feasibility and obtain preliminary effect-size estimates, then conducting large-scale, multisite studies by partnering with collaborating members of MCURC. We also have ongoing collaborations with restaurants and plant-based food startups in which we are studying whether adding modern plant-based analogs (e.g., Impossible Burgers or JUST Egg) to a menu reduces sales of animal-based foods. 1.3. Building a new academic field The large majority of empirical research on reducing factory farming has been conducted by nonprofits. In contrast, academics have engaged comparatively little with this cause area (but with notable, commendable exceptions). Academics have a chick'n-and-JUST Egg problem: without a robust academic field for farmed animal welfare, academics remain largely unaware of this cause area and lack the necessary mentorship and career incentives to pursue it; conversely, without individual labs pursuing this research, a robust academic field cannot emerge. Our lab is designed as a prototype, demonstrating that it is feasible – and indeed rather joyful! – for a lab to focus on an EA-aligned, neglected cause area, while also succeeding robustly by the stri...

141 Who tried to silence Dr Gary Fettke and why?

Real Health and Weight Loss Podcast

Play Episode Listen Later Apr 17, 2023 54:49

Join Dr Lucy as she welcomes back the indefatigable Dr Gary Fettke, one of our favourite pioneers in the low carb space. Dr Fettke shares his experience of being targeted for speaking out about sugar and processed foods and how it led to a battle of biochemistry versus politics, religion, and money. Listen in as he talks about the evolution of diet, the importance of paying attention to what we fuel our bodies with, and the need to overhaul the outdated and harmful food pyramid and dietary guidelines that are still being dispensed by medical professionals. Learn how the religious zealotry of the Seventh Day Adventist Church formed and still controls the monolithic grain and sugar industry and why well-meaning vegans have become unwitting foot soldiers for a church. Don't miss this insightful conversation about low carb, healthy fat eating, the power of one man's determination against powerful industries, why Lucy detests “Just Egg” and why Gary loves the portal vein! Show notes and transcript:https://www.rlmedicine.com/141 Lakanto presents The Low Carb Road Show 2023https://www.lowcarbroadshow.com To hear Dr Fettke speak at the Hobart Low Carb Road Showhttps://www.rlmedicine.com/the-low-carb-road-show-hobart Dr Gary Fettke on Twitterhttps://twitter.com/FructoseNo The Fettke's websitehttps://isupportgary.com/ See omnystudio.com/listener for privacy information.

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Dry Challenge Day 1 Update, Are Smoothies Actually Healthy, 7 Old-Fashioned Ingredients People Don't Use Enough

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Play Episode Listen Later Apr 11, 2023 53:05

Tuesday, April 11th — In this episode we talk about: Dry Challenge day 1 update Weather report: JUST Egg in Barnes and Noble Cafe, Burger King Colombia adds plant-based options, new Abbot's Butcher plant meats in Sprouts, senators oppose misleading animal welfare claims on animal products, coming sriracha shortage Are Smoothies Actually Healthy (Eat This, Not That) 7 Old-Fashioned Ingredients No One Uses Anymore (But Should!) (Eat This, Not That) And more! Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Down Under to Plant-Based Wonder: The Story of Taking Risks and Thinking Big with Alicia Paliuca

Titans of Foodservice

Play Episode Listen Later Mar 22, 2023 50:04

In this week's episode, host Nick Portillo talks with Alicia Paliuca, National Director of Foodservice Sales for Just Egg. Alicia shares stories from her global professional journey and talks about why she loves the technology, the people and the products in the foodservice industry. She discusses the importance of learning from your peers and finding leaders that will help you grow and teach you how to pivot. QUOTES“Hire somebody great and be willing to empower them to succeed or they're going to take off and go somewhere else. There's too many good companies. So if you're going to hire somebody good, you better be willing to back it up and to listen and to do what they say. If they take your go to market model and shred it into pieces and say pivot, you need to be humble enough to do that.” -Alicia Paliuca[34:53]“Find something where you can learn and just work hard every day. Talk to your peers. I hope that people are able to find wonderful leaders that will mentor them, help them grow, help them pivot, and learn how to pivot.” -Alicia Paliuca [47:41]TIMESTAMPS2:43 From Coca-Cola to Just Egg14:20 The CPG World18:17 Mental Clarity, Australian Business, and Plant-Based Foods in the US32:12 Strategies for Entering the Food Service Industry37:44 Building a Regional Sales Team45:32 Alicia's Advice for College GraduatesRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.comAlicia: https://www.linkedin.com/in/alicia-paliuca-5b5b4a3/

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A Sampling Of The Best From A Wild Expo West

Taste Radio

Play Episode Listen Later Mar 10, 2023 31:15

On the ground in Anaheim, California, Taste Radio's hosts reflected upon the first two days of an exhilarating Natural Products Expo West 2023 and highlighted standout new brands and products exhibited at the show, along with those featured at the Snaxshot X BevNET and MENA CPG meetups held during the week. Brands in this episode: Senor Mango, Absurd Snacks, Brutal, Casalu, Canneta, Bantu Chocolate, Peepal People, Puuro, Scout Canning, Tempo, Louie Louie, Babos Kitchen, Pocket's Chocolate, Wild Tonic, Rowdy Mermaid, Seacharrones, Chomps, Fishwife, Aura Bora, Mason Dixie Foods, Ziba Foods, Sanzo, Urban Remedy, Little Sesame, Fly By Jing, Rudi's, Chamberlain Coffee, Just Egg, Heyday Canning, Better Sour, Jabin Beverage Co., Afia, Magicdates, Zesty Z, Mazzah Chutney, Aissa Sweets, Mason Dixie Foods, RIND Snacks, The Bad Tea Co., Suckerpunch Gourmet, Greenhouse Juice, Mooski, BioLift, Acid League, Blake's Seed Based

Eggless Egg Crepes with Ann Daw

Vegan Hacks

Play Episode Listen Later Mar 9, 2023 22:50

We talk with Ann Daw, President of Crepini. They have introduced a plant based crepe made from Just Egg. Also Jason give Mike some vegan food surplus. Crepini website:https://crepini.com/

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Paprika Goblin (Whole Foods Vegan Tuna Wraps & Sun Poppers)

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Play Episode Listen Later Mar 3, 2023 53:36

This week on the show, we're talking about what to order at Universal Studio's Jacket Potato Stand, the new vegan tuna wrap from Whole Foods M market, and trying 2 flavors of Sun Poppers from Lesser Evil snacks.SHOW NOTES:The scramble Dave made was with Just Egg and Beyond Steak TipsThomas English Muffins are not vegan.The vegan cajun shrimp stew that Becky had was from Sevananda's hot bar.Follow @universalorlandovegans!The canned baked beans that were bad were Dr. Pepper baked beans. Don't do it!News item: Ed Sheeran released a vegan hot sauce.In Australia, Burger King is called Hungry Jack's, and the vegan Whopper is called the Rebel Whopper. And you can get it with vegan cheese and mayo!Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

12 More Healthy Foods and Habits that Actually Aren't

Explain it to me like I'm a 10 year old

Play Episode Listen Later Feb 28, 2023 55:48

Tuesday, February 28th — In today's episode we talk about: Weather report: Silk running new milk mustache ads, social media outrage over McDonald's plant-based chicken in Germany not being vegetarian or vegan, Vow pursuing approval for cultivated quail meat in Australia, Eat Just Inc. cutting back JUST Egg staff by 18% Is Swapping Pasta for a Plant-Based, Grain-Free Version Healthier (Washington Post) 7 'Healthy' Habits that are Actually Bad for You (Best Life Online) Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

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My favorite protein snacks, responding to meat comments, and what it costs to raise your own chickens

Farm to Future

Play Episode Listen Later Feb 28, 2023 28:35

Join Jane Z. for a kitchen chat! Today we're discussing the spicy IG comments about medicinal plants and beef, survival tactics for soaring egg prices, and my favorite high-protein snacks for all my fitness fiends out there. Enjoy! Studies on Plants and MeatComprehensive Toxic Plants–Phytotoxins Database and Its Application in Assessing Aquatic Micropollution Potential: https://pubs.acs.org/doi/10.1021/acs.jafc.8b01639 Health-Promoting Phytonutrients Are Higher in Grass-Fed Meat and Milk: https://www.frontiersin.org/articles/10.3389/fsufs.2020.555426/full EggsThe Cost of Raising Backyard Chickens – Will You Save Money? https://coopdesignplans.com/cost-of-raising-chickens/Just Egg ingredients: https://www.ju.st/eat/just-eggNYT Article: https://www.nytimes.com/2023/02/02/business/economy/inflation-chickens-egg-prices.htmlEgg smuggling: https://www.npr.org/2023/01/21/1150321113/as-prices-soar-border-officials-are-seeing-a-spike-in-egg-smuggling-from-mexicoProtein SnacksFairlife Core Power 26g Protein Milk Shakes https://amzn.to/3kufKibChang Shing Five Spice Tofu https://russos.com/products/five-spice-tofuFive Spice Tofu Recipe: https://www.thespruceeats.com/chinese-five-spice-tofu-recipe-3378123Paleovalley 100% Grass Fed Beef Sticks https://paleovalley.com/store/beef-sticksConnect with Jane Z. on Instagram at @farm.to.future

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Ep.48: "They All Matter," with Josh Balk, Animal Rights Activist and Founder of The Accountability Board

Play Episode Listen Later Feb 1, 2023 25:12

In this episode, I interview Josh Balk. Josh started working at the Humane Society in 2005, and has successfully led many companies like McDonalds and Walmart to treat animals better. He also was instrumental in helping pass Prop 12 in California, which prohibits cruel confinement for mother pigs. Josh is the Co-Founder of Eat Just, the makers of Just Egg, an incredibly popular egg substitute, as well as the first government-approved cultured meat. Josh recently left HSUS to start The Accountability Board, dedicated to ensuring companies fulfill their ESG commitments. We discuss the state of animal welfare, his work at HSUS and how The Accountability Board holds companies accountable for their actions. I really enjoyed this interview, and I hope you do too!

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460: The VegNews Guide to JUST Egg by Tanya Flink at VegNews.com

Plant Based Briefing

Play Episode Listen Later Jan 27, 2023 9:25

The VegNews guide to JUST Egg - plus 5 excellent recipes by Tanya Flink at VegNews.com Original post: https://vegnews.com/vegan-guides/eggs/vegan-guide-just-egg-recipes Homemade Vegan Mung Bean Egg Recipe from VeganRicha.com https://www.veganricha.com/vegan-omelet-with-mung-bean-egg/?fbclid=IwAR3h1nE9xWtu-TybGVU-LgfaFnYi0kLRrgi5VSX7Zo8Mygj0H65lX6E-6hM#recipe Vegan Egg Substitutes Graphic: Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources. How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing Facebook: Facebook.com/PlantBasedBriefing LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedpodcast #veganpodcast #plantbasedbriefing #vegnews #eggs #birdflu #avianflu #eggshortage #justegg #eggsubstitute #veganeggs

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Vegan Egg Substitute Cashes In on Egg Shortage

Business Wars Daily

Play Episode Listen Later Jan 24, 2023 3:32

Today is Tuesday, January 24, and we're looking at JUST Egg vs. Yo! Egg.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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UPDATED: Mr. Jeffrey Joins the Show, Most Vegan-Friendly Car Companies, What Happens to Your Body When You Go Plant-Based, 14 Vegan Obstacles and How to Overcome Them

Play Episode Listen Later Jan 18, 2023 69:15

Wednesday, January 18th — In today's episode we talk about: Mr. Jeffrey joins the show to talk about Canada 7-Eleven foods Weather report: Bill Gates, Edinburgh joins Plant-Based Treaty, new JUST Egg campaign trolls avian flu, Singapore approves use of non-serum medium for cultivated meat Top 25 Vegan-Friendly Car Companies in 2023 (Vegconomist) Here's What Happens to Your Body When Switching to a Plant-Based Diet (The Beet) 14 Vegan Obstacles and How to Push Past Them (The Guardian) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

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Dave Knows How to Do the Garlic (Beyond Steak Tips & Australian Gummies)

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Play Episode Listen Later Jan 6, 2023 62:52

This week on the show, we're talking about Beyond Steak Tips, homemade JUST Egg bites, and eating a bunch of vegan Australian gummy candies!SHOW NOTES:The photo of Becky skating is in the December 2022 issue of Atlanta Magazine. It was taken at Pullman Yards.The interactive event we went to was the Stranger Things Experience.News Item: Veggie Grill's Newest NYC Location Is 4 Vegan Restaurants in OneThis is the JUST Egg bites recipe that Dave used. They're from The Cheeky Chickpea. @cheeky_chickpea_ on Instagram.The landmark on the postcard was (we think!) The Olgas at SunriseThe Gummy brands were Natural Confectionery Co. and Lolly Cart Sour Cats.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

Josh Tetrick: Changing How the World Eats One Bean and One Cell At A Time

Let's Give A Damn

Play Episode Listen Later Oct 25, 2022 64:40

Early on, Josh Tetrick worked with the United Nations, President Clinton, and the President of Liberia, Ellen Johnson-Sirleaf. Throughout his career, he has always worked to help organizations to work in purposeful ways. In 2011, Josh Co-founded Eat Just, Inc., which makes JUST Egg and GOOD Meat. Since 2011, they have been working non-stop to change the way the world eats one cell and one bean at a time. NEXT STEPS: — Follow Josh on Twitter. — Learn more about JUST Egg and GOOD Meat. — Watch Josh's TEDx talk on The Future of Food. __________________________________________________________ Reach out to us anytime and for any reason at hello@letsgiveadamn.com. Follow Let's Give A Damn on Facebook, Instagram, & Twitter to keep up with everything. We have so much planned for the coming months and we don't want you to miss a thing! If you love what we're doing, consider supporting us on Patreon! We can't do this without you. Lastly, leave us a 5-star rating and review on Apple Podcasts! Have an amazing week, friends! Keep giving a damn. Love y'all!

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Plotting an alternative foods revolution

McKinsey on Start-ups

Play Episode Listen Later Oct 20, 2022 37:32

It's no secret that plant-based foods and alternative meats have been soaring in popularity in recent years. On today's McKinsey on Startups podcast, we learn more about this dynamic entrepreneurial sector in a guest episode from The Venture, the podcast on business building from Leap by McKinsey. Earlier this year, McKinsey's Andrew Roth spoke to Eat Just CEO and cofounder Josh Tetrick. Founded in 2011, Eat Just has been a pioneer in the sector, producing eggs using mung beans and cultivated meat made from animal cells. Tetrick talks about his ambitions to transform conventional meat production, his understanding of consumer preferences and purchasing behavior, and getting the timing—and technology—right to reach scale.See www.mckinsey.com/privacy-policy for privacy information

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Eat JUST: Josh Tetrick, Co-Founder & CEO

Hitting The Mark

Play Episode Listen Later Aug 5, 2022 38:02

Josh Tetrick is the Co-Founder and CEO of the Eat JUST company, a 1.2 billion dollar food startup founded 10 years ago, which is, according to Forbes, "providing justice for animals while addressing food scarcity and the climate crisis."If you enjoy a tough branding challenge, if you appreciate an improbable success story, if care about the environment and animals, if you eat eggs or enjoy the taste of real meat, then listen to this episode.As of today, JUST Egg has sold the equivalent of 300 million chicken eggs and raised more than $800 million in funding from investors like Bill Gates, Marc Benioff, and Paul Allen. It took his team 4 or 5 years to have a plant-based product that scrambled like an egg. At that point, they spent 3-4 million dollars and the taste wasn't even there yet. It just behaved like an egg.Josh also runs GOOD Meat, which is not plant-based, instead, it is actual meat produced from a cell in a vessel. Needless to say, a lot to discuss about branding, story-telling, and naming, and Josh dives deep into all of it, while also discussing the intricacies of giving people something they did not know they needed in the first place. An all-around edutaining conversation.

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Producing animal proteins without animals with Josh Tetrick

The Proof with Simon Hill

Play Episode Listen Later Jul 4, 2022 128:50

In Episode #214, I sit down with Josh Tetrick to discuss reshaping our food system towards plant-based products and slaughter-free meat alternatives. As animal-free proteins grow in popularity, technologies for creating them are too. Josh Tetrick wants to reshape our food system, and joins me today to share his journey with Eat Just. Josh is committed to facilitating innovation in the plant-based sphere and offers valuable insight into emerging technologies in today's episode. In this episode, we discuss business as a force for change and the future of the animal-free industry. Josh shares some of his story, explaining where he found the drive to act and how he raised more than half a billion dollars. We look deeper into Eat Just's products, specifically their very successful “Just Egg”. We also discuss the nutritional profile of cultivated meat and other plant-based alternatives; challenges Josh has overcome; and the benefits of alternative products. Specifically, we cover: Intro [0:00] Josh's Story [2:20] Having the Courage to Act [9:51] Evaluating the Meat Industry [20:12] The Mission of JUST [29:10] Negative Press & The Egg Industry [47:27] Cultivated Meat [1:10:30] Challenges & Pushback [1:36:24] Nutritional Profile [1:44:58] Skeptics & Timeline [1:48:32] Outro [2:05:47] To connect with Josh, you can find him on Twitter or send him an email. You can also learn more about Eat Just at their website, and discover the future of cultivated meats at the Good Meat website. Thank you to The Proof friend Eimele Essential 8 for sponsoring today's episode. Eimele Essential 8 offers the right nutrients, in the right doses, to complement a plant-rich diet. To save 5% on your first order, head to theproof.com/friends. Make sure to head to theproof.com/podcast for the full show notes. Enjoy, friends. Simon Want to support the show? If you are enjoying The Proof a great way to support the show is by leaving a review on the Apple Podcasts or a comment on YouTube. It only takes a few minutes and helps more people find the episodes. Simon Hill, Msc, Bsc (Hons) Creator of Theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube, or Listen on Apple/Spotify Connect with me on Instagram, Twitter and Facebook Download my complimentary two week meal plan and plant performance

Producing animal proteins without animals with Josh Tetrick

The Proof with Simon Hill

Play Episode Listen Later Jul 4, 2022 128:50

In Episode #214, I sit down with Josh Tetrick to discuss reshaping our food system towards plant-based products and slaughter-free meat alternatives.As animal-free proteins grow in popularity, technologies for creating them are too. Josh Tetrick wants to reshape our food system, and joins me today to share his journey with Eat Just. Josh is committed to facilitating innovation in the plant-based sphere and offers valuable insight into emerging technologies in today's episode.In this episode, we discuss business as a force for change and the future of the animal-free industry. Josh shares some of his story, explaining where he found the drive to act and how he raised more than half a billion dollars. We look deeper into Eat Just's products, specifically their very successful “Just Egg”. We also discuss the nutritional profile of cultivated meat and other plant-based alternatives; challenges Josh has overcome; and the benefits of alternative products.Specifically, we cover:Intro [0:00]Josh's Story [2:20]Having the Courage to Act [9:51]Evaluating the Meat Industry [20:12]The Mission of JUST [29:10]Negative Press & The Egg Industry [47:27]Cultivated Meat [1:10:30]Challenges & Pushback [1:36:24]Nutritional Profile [1:44:58]Skeptics & Timeline [1:48:32]Outro [2:05:47]To connect with Josh, you can find him on Twitter or send him an email. You can also learn more about Eat Just at their website, and discover the future of cultivated meats at the Good Meat website.Thank you to The Proof friend Eimele Essential 8 for sponsoring today's episode. Eimele Essential 8 offers the right nutrients, in the right doses, to complement a plant-rich diet. To save 5% on your first order, head to theproof.com/friends.Make sure to head to theproof.com/podcast for the full show notes.Enjoy, friends.SimonWant to support the show?If you are enjoying The Proof a great way to support the show is by leaving a review on the Apple Podcasts or a comment on YouTube. It only takes a few minutes and helps more people find the episodes.Simon Hill, Msc, Bsc (Hons)• Creator of Theproof.com and host of The Proof with Simon Hill• Author of The Proof is in the Plants• Watch the episodes on YouTube, or Listen on Apple/Spotify• Connect with me on Instagram, Twitter and Facebook• Download my complimentary two week meal plan and plant performance

Egg-Free Cooking & Baking

Teach Me How To Vegan

Play Episode Listen Later Jun 24, 2022 48:04

In this episode of Teach Me How To Vegan we discuss all about how live with out eggs including sharing recipes for breakfast stapes like fried eggs and quiche, and we discuss how to bake without eggs and still get the same tasty results. The contents of this podcast are not intended to be a substitute for professional medical advice, diagnosis, or treatment, and does not constitute medical or other professional advice. Recipes Mentioned: Tofu Scramble https://apnm.org/wp-content/uploads/2020/01/Tofu-Scramble-Recipe.pdf Tofu Quiche https://apnm.org/wp-content/uploads/2021/05/No-Egg-Quiche-Recipe.pdf Just Egg Pastry Puff Quiche (Hot for Food) https://www.instagram.com/reel/CeCJoiUgpU-/?utm_source=ig_web_copy_link Egg Salad https://apnm.org/wp-content/uploads/2020/12/Eggless-Egg-Salad-Recipe.pdf Fried Eggs https://apnm.org/wp-content/uploads/2020/07/Fried-Eggs-Recipe.pdf Tofu Breakfast Bake https://apnm.org/wp-content/uploads/2020/07/Tofu-Breakfast-Bake-Recipe.pdf Just Egg French Toast https://www.ju.st/cook/french-toast Products Mentioned: Black Salt https://www.iherb.com/pr/the-spice-lab-india-black-kala-namak-4-oz-113-g/102784 Just Egg https://www.ju.st Resources Mentioned: Fact Sheets https://apnm.org/what-we-do/promoting-plant-based-eating/plant-based-eating-fact-sheets/ PCRM Egg Facts https://www.pcrm.org/good-nutrition/nutrition-information/health-concerns-with-eggs Plant-Based Subs & Swaps Blog Post (with more info on egg substitutes for baking) https://apnm.org/plant-based-subs-swaps/

food cooking baking just egg

Good Sam TV Show Review

Gross Anatomy

Play Episode Listen Later May 4, 2022 21:37

Dr. Cohen and Raya started a new medical TV show, Good Sam on CBS staring Sophia Bush and Jason Isaacs. While they are intrigued to watch more, Dr. Cohen pointed out medical flaws and actions that would only happen in the scripted TV world and not at a real hospital. Plus, Raya shares a new plant-based egg replacer called Just Egg and other health alternatives…very vegan friendly!

tv cbs tv shows raya jason isaacs sophia bush good sam just egg

We Watched the 2003 Magic Bullet Infomercial!

watched infomercials magic bullet kitchenaid tofurky nutribullet just egg

Play Episode Listen Later Apr 22, 2022 58:49

This week, we're talking about the classic, 2003 infomercial for the Magic Bullet. And we're going to eat vegan versions a few of the recipes they demonstrated. Show notes:If you've never seen this informercial, you can watch it on YouTube.The Amazing Pasta Pot was the infomercial that Becky referenced.Here's the 6-minute vegan queso I mentioned that doesn't use a blender at all.We used Tofurky chicken-style seitan for the chicken recipes.We don't own a Magic Bullet anymore. To make the recipes, I used an attachment for my Kitchenaid blender that's basically the same thing.The high speed version of the Magic Bullet that we mentioned is the Nutribullet.We made: salsa, curry chicken salad, cheesy chicken dip, and a Just Egg scramble. See acast.com/privacy for privacy and opt-out information.

60: Mac Studio: THE TRUTH (ft. Luke Miani)

head apple iphone genius microphones wwdc stamps final week iphone se mac studio policygenius just egg miani

Play Episode Listen Later Mar 31, 2022 124:11

FINAL WEEK to buy an air freshener: https://satellitefresh.com Jon Prosser and Sam Kohl return to discuss Apple's rumored iPhone subscription program, lackluster iPhone SE sales and WWDC that should be happening in-person on June 6. And to find the truth about the Mac Studio, Luke Miani joins... Subscribe to Luke: https://youtube.com/lukemiani This episode is sponsored by HelloFresh. Go to http://hellofresh.com/genius16 and use code genius16 for up to 16 free meals plus 3 free gifts! This episode is sponsored by Manscaped. Get 20% off + free shipping with the code GENIUS at http://manscaped.com This episode is also sponsored by JUST Egg. Really good eggs. Get yours at https://ju.st This episode is also sponsored by Stamps.com! Use promo code "GENIUS" to get a special offer that includes a 4-week trial PLUS free postage and a digital scale. Just go to http://stamps.com, click on the Microphone at the TOP of the homepage and type in GENIUS. This episode is also sponsored by Policygenius! When it comes to insurance, it's nice to get it right. Head to http://policygenius.com to get started right now. Follow Genius Bar Genius Bar on Twitter: https://twitter.com/geniusbarcast Genius Bar on YouTube: https://youtube.com/geniusbar Sam on YouTube: https://www.youtube.com/iupdate Jon on YouTube: https://www.youtube.com/user/frontpagetech Sam on Twitter: http://twitter.com/iupdate Jon on Twitter: http://twitter.com/jon_prosser

Growing meat instead of raising animals for food: A conversation with Eat Just's Josh Tetrick

The Venture

Play Episode Listen Later Mar 31, 2022 36:00

In this episode of The Venture, Andrew Roth shares a conversation with Josh Tetrick, CEO and cofounder of Eat Just, a California-based company that makes eggs from plants and produces meat from animal cells. The company was founded in 2011, and has sold the equivalent of more than 200 million eggs via JUST Egg, a plant- based egg made from mung beans. In 2017, the unicorn announced its intention to develop cultivated meat, and in 2020, Singapore became the first place to approve the sale of its chicken. Josh talks about his mission to change the nature of meat production, convincing consumers to accept unconventional meat, and the challenges of scaling a new industry. Read more > Listen to the podcast (duration: 36:00) >

ceo california conversations raising animals singapore meat venture eat just andrew roth just egg josh tetrick

Growing meat instead of raising animals for food: A conversation with Eat Just's Josh Tetrick

The Venture

Play Episode Listen Later Mar 31, 2022 35:58

Read more > Listen to the podcast (duration: 35:57) > In this episode of The Venture, Andrew Roth shares a conversation with Josh Tetrick, CEO and cofounder of Eat Just, a California-based company that makes eggs from plants and produces meat from animal cells. The company was founded in 2011, and has sold the equivalent of more than 200 million eggs via JUST Egg, a plant- based egg made from mung beans. In 2017, the unicorn announced its intention to develop cultivated meat, and in 2020, Singapore became the first place to approve the sale of its chicken. Josh talks about his mission to change the nature of meat production, convincing consumers to accept unconventional meat, and the challenges of scaling a new industry.See www.mckinsey.com/privacy-policy for privacy information

ceo california conversations raising animals singapore meat venture eat just andrew roth just egg josh tetrick

57: GOING OFF on Mac Studio

apple betterhelp capital one iphone se ipad air going off mac studio studio display just egg

Play Episode Listen Later Mar 9, 2022 64:10

Jon Prosser and Sam Kohl are euphoric following Apple's Peek Performance event and have countless thoughts on the new iPhone SE, iPad Air, Mac Studio and Studio Display. What an event! This episode is sponsored by HelloFresh! Go to http://hellofresh.com/genius16 and use code genius16 for up to 16 free meals plus 3 free gifts! This episode is also sponsored by BetterHelp. Get 10% off your first month at http://betterhelp.com/GENIUSBAR. This episode is also sponsored by JUST Egg. Really good eggs. Get yours at https://ju.st This episode is also sponsored by Capital One. See how Capital One is using machine learning to create the future of banking at https://capitalone.com. Follow Genius Bar Genius Bar on Twitter: https://twitter.com/geniusbarcast Genius Bar on YouTube: https://youtube.com/geniusbar Sam on YouTube: https://www.youtube.com/iupdate Jon on YouTube: https://www.youtube.com/user/frontpagetech Sam on Twitter: http://twitter.com/iupdate Jon on Twitter: http://twitter.com/jon_prosser

Ask Jack #6 | S4E48 bonus

Living Well with Multiple Sclerosis

Play Episode Listen Later Mar 9, 2022 47:02

Welcome to the second season premiere of Ask Jack, featuring the prodigious culinary talents of professional chef, writer, and OMSer Jack McNulty answering food and cooking questions from our community that inform their healthy OMS lifestyle. Check out the show notes below that dig deeper into this episode's topic. You can submit your questions for Jack anytime by emailing them to podcast@overcomingms.org. Introduction The Living Well with MS family of podcasts is happy to welcome back Ask Jack for its second season! This episode's topic: Replacing Eggs and Chocolate. Jack has meticulously curated several questions around this topic, and its one even non-chefs can relate to. I mean, eggs and chocolate are the building blocks of so many yummy foods and recipes. But we know from our research that they're not particularly good for people with MS. So, let's find out about healthy alternatives that can stand in without standing out. Questions Jack, do you have any tips on making a Tofu Scramble? I've heard they are simple to make but I've never made one. How do you replace eggs in cake recipes? Is there a single and simple substitution one can use? On a related note, one of our listeners wanted to know how much egg white is needed to replace a whole egg. Any thoughts, Jack? Courtney from Portland, Oregon, wanted to know if there is a healthy substitute for egg replacers like Just Egg, which is the closest thing she's found to scrambled eggs. However, she's concerned about some problematic ingredients in it, like a whole bunch of canola oil, and the high temperatures required to cook it. Any ideas, Jack? Is it possible to make an OMS-friendly custard? I would really love to know how to make a quiche and custard dessert for my family. Can you explain how to use aquafaba? I have a lot of chocolate cravings and I'm looking for OMS-friendly ways to satisfy them. Do you have any recommendations? Can I replace chocolate in a recipe with cacao/cocoa? How? On a related note, is there a difference, seemingly apart from the price, between cocoa powder and cacao powder? Can both be used for baking? Are there any interesting chocolate substitutions on the market I can use to make desserts? And here's a question from Fran in New Zealand: can we use cacao nibs? Finally, Jack, our whole community is excited about the imminent launch of the latest OMS book, ‘The Overcoming Multiple Sclerosis Handbook'. In fact, our next Living Well with MS episode is dedicated to it, and features two of the book's co-editors, Professor George Jelinek and Associate Professor Sandra Neate. But the OMS Handbook has numerous contributing editors, yourself among them. What can you tell us about the project and your role in it? About Jack McNulty: Jack McNulty has been involved in food and cooking most of his life. He's walked many paths during his culinary journey, including transforming himself from an interested amateur ‘foodie' to a professional chef with classical training. He has worked for talented and knowledgeable chefs in high-end restaurants in Switzerland, Italy, and France. Jack has operated his own catering business and cooking school, while also finding time to write about cooking. He is currently operating his own subscription-based website providing instruction and recipes supporting a vegan lifestyle. Jack has followed the OMS lifestyle since 2009. He has actively worked on providing recipes and information to the OMS website, was the contributing editor to the OMS Cookbook, and authored the Eat Well chapter in the Overcoming Multiple Sclerosis Handbook. Jack's Links: Visit Jack's website com for mouth-watering OMS-compliant vegan recipes, ingredient information, and to learn useful vegan cooking techniques. Be sure to check out Jack's weekly international newsletter – VeganWeekly – written with the aim to inspire people to cook healthy plant-based food. Jack's social media links are all here: https://linktr.ee/jackmcn. Coming up on our next episode: On March 23, meet Dom Thorpe and explore his exercise tips for all abilities. Dom has been helping people with MS to improve their lives through health and fitness coaching since 2008, and he's the creator of The MS Warrior Program, which has been completed by over 1,000 people with MS since its launch in 2018. So tune in on March 23 and get moving with Dom! 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. For your convenience, a full episode transcript is also available on all platforms within 48 hours of each episode's premiere. If you like our program, don't be shy and leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions for future guests and episode topics by emailing podcast@overcomingms.org. S4E48b Transcript Ask Jack #6 Geoff Allix (Intro): (2s): Hi, I'm Geoff Allix, host of Living Well with MS family of podcasts from Overcoming MS. Jack McNulty (Intro): (8s): Hey everyone, Jack McNulty here. Welcome to another new and exciting season of Ask Jack, a special Living Well with MS podcast Series. I'm excited and honored to answer food and cooking related questions from you, the Overcoming MS community. Geoff Allix (Intro): (23s): To submit a question for future episodes of Ask Jack, please email us at podcast@overcomingms.org. That's podcast@overcomingms.org. Please check out this episode show notes at www.overcomingms.org/podcast and dig into additional information and links on what we'll cover. And now let's rev up our culinary curiosity and Ask Jack. Geoff Allix (46s): The Living Well with MS podcast family is happy to welcome back Ask Jack for its second season. This episode's topic is replacing eggs and chocolate. Jack has meticulously curated several questions around this topic and it's one even non-chefs can relate to. I mean, eggs and chocolate are the building blocks for so many yummy foods and recipes. But we know from our research, they're not particularly good for people with MS. So, let's find out about healthy alternatives that can stand in without standing out. So welcome back Jack and happy 2022. How's the year started for you? Jack McNulty (1m 23s): Great so far, Geoff. It's just fantastic to be back for another year, doing the Ask Jack podcast with you. There's a lot happening in the world of plant-based food and cooking. And as a chef, it's just incredibly exciting. It's a good time to be involved in that aspect of the world. And looking forward to another year. Geoff Allix (1m 44s): We have had some changes over the last couple of years with the pandemic. It's become normalized. You know, I live in quite small town, but we still have a choice of restaurants that are plant based. And that certainly wouldn't have been the case five years ago. Jack McNulty (2m 3s): Yeah, most definitely. I feel exactly the same way living in Switzerland, where it previously was very difficult to find anything remotely close to plant based. And now there's quite a few choices available. So, that's a good thing. Geoff Allix (2m 22s): You are in the home of chocolate. Jack McNulty (2m 26s): Chocolate, and cheese, and eggs. And yeah. Everything non-OMS. Geoff Allix (2m 32s): So, to go through the questions then. Starting with eggs. Do you have any tips on making a tofu scramble? And the question is I've heard that they are simple to make, but I've never made one. But I'd love to hear your tips on making tofu scramble. Jack McNulty (2m 55s): Yeah, well, I definitely have some tips. Like you, I make them fairly regularly myself. It's quite versatile, so you can do a number of different things with it. What I like to do, for the first thing I do is and I think it's really important for successful tofu scramble is beginning with the selecting the right kind of tofu, so that, you know, they can go from really firm tofu to the so called silken tofu. Very soft, almost custardy like. The one that works the best for tofu scramble, there's something in between. Something on the softer side, not a silken tofu but soft, where you can easily crumble it with your fingers. Jack McNulty (3m 38s): And so, that's exactly how I started. I just get the tofu out of the package, drain it from all this liquid, crumble it into a bowl, and then I add in the other flavor ingredients right into a bowl and just sort of mix it all together with my fingers. So, what I use is, I tend to use a tablespoon of Dijon style mustard, I use a little bit of Turmeric. I'm careful with not using too much because I don't want the flavor there, but I want the color. It kind of adds to the whole impression of what you're trying to do. I add a little bit of ground cumin as well but just a little tiny bit. Jack McNulty (4m 18s): I think it gives a nice background flavor and a good squeeze of lemon juice along with the seasoning, kala namak, a black salt. And a lot of people might be familiar with it already. But it has a sort of sulfur like flavor associated with it. Kind of reminds you of eggs certainly when you smell it, it does, and it works well within a tofu scramble. So, I get out my pan. I use a stainless-steel pan, but you can do this with nonstick as well, and make sure the pan is hot, not scorching hot. There's nothing in the pan, but just over medium heat. Jack McNulty (5m 1s): Get it nice and hot. I add a bit of water, say a quarter cup of water, to the pan, it should immediately sizzle up. And then I add all the contents that were in the bowl with the tofu into the pan. And I just begin, I use a silicone sort of spatula, and I just sort of smash everything together as the water mixes in with the tofu. And I cook it over medium heat for about three to five minutes. Now, sometimes I add additional water as I go along. I don't want it dry. I want it a little bit more on the moist side. And that sort of starts to begin to break down and take on a look very much like scrambled eggs at that point. Jack McNulty (5m 47s): I just remove it from the heat after that period of time. Now, you can add additional flavoring at this point. Nutritional yeast is something I usually go with and gives it a little bit of a cheesy flavor. But also, you could whip some spinach into it, have cherry tomatoes in there, maybe some sliced spring onions, things like this. You can just sort of let your imagination run free and create sort of a nice little dish. It looks very similar to scrambled eggs. Geoff Allix (6m 20s): Yeah, I know very similar. I think the key for me was the kala namak, which wasn't the easiest thing to find. I did find it from a very large online retailer taking over the world. So, it is available if you search for it. And you know you've got the right stuff because it does smell of eggs. Jack McNulty (6m 40s): Yeah. Geoff Allix (6m 38s): And I, yeah, once -- and you're right. The turmeric, if you overdo it, it takes a turmeric flavor but actually you know scrambled eggs doesn't taste like turmeric it is just that yellow color. Jack McNulty (6m 47s): Yeah. Geoff Allix (6m 47s): And then really that's just a base and then you can think, “Okay, I'll add some mushrooms, or add some herbs as you would with any scrambled eggs.” One thing I would say actually is that friend like the scramble. They're not people with MS. But they don't really like scrambled eggs. And so, they do it without kala namak. And they like it, but you don't have to. We're trying to make it as similar as possible to scrambled eggs. Jack McNulty (7m 11s): Yeah, yeah. Geoff Allix (7m 12s): But actually, you could make it for months and some people think it's better than scrambled eggs because they're not really keen on the eggy flavor. And so, you don't need to. So, okay. Kala namak is a salt so you can use normal regular salt and then use different flavors, and actually make something that you may prefer. And I think once you've got that base and you can start messing about with say, "Okay, what about a bit more kala namak, bit less, or adding herbs? Or you know…” Jack McNulty (7m 45s): Yeah. Adding curry for instance. Geoff Allix (7m 50s): Yeah. Jack McNulty (7m 50s): You know, there's a lot of different ways you can take it at this point. You can make it a little bit more Mexican, and then you have some breakfast tacos or breakfast burritos, things like that that would work really fine. I think the common mistake that most people make is they choose the tofu that's too hard. They don't use enough moisture as they're cooking the tofu until it gets a little bit rubbery if you don't use enough moisture and really break it down with the moisture and go a little bit too light on the seasoning. Tofu is like a sponge. It will take on a lot of flavor. And I think, you know, you shouldn't be afraid to season it well. Geoff Allix (8m 34s): Okay, and I think, yeah, with a bit of toasted sourdough. Perfect. Perfect. Jack McNulty (8m 43s): Exactly. Geoff Allix (8m 44s): And then you can go all sorts of ways with it as well. Like there's recipes for making fake bacon, liquid smoke, and things like slices of aubergine. Jack McNulty (8m 58s): Yeah. Geoff Allix (8m 58s): And you can make a quick breakfast with tomatoes, mushrooms, tofu, sourdough. You know you can make it really healthy. And because a traditional English Breakfast is pretty much one of the unhealthiest meals you can probably eat once you get to the blood pudding, Jack McNulty (9m 18s): Geoff Allix (9m 20s): The sausages, fried bacon, fried eggs. Jack McNulty (9m 25s): Yeah, that's right. Geoff Allix (9m 25s): But you can make it really healthy, nutritious. Jack McNulty (9m 31s): You can also have them you know, as a light lunch. Tofu scramble as a light lunch, even an early light dinner in the summer works fine. So, you know, you can experiment quite a lot with that technique and deliver some really powerfully flavorful food. Geoff Allix (9m 53s): It kala namak. Is it K-A-L-A-N-A-M-A-K? Is that right? Jack McNulty (9m 55s): That's correct. Geoff Allix (9m 56s): Yeah, that's the thing to look for. You search for that. I'd say that's the key ingredient that tips it into something that tastes like egg. Jack McNulty (10m 7s): Yeah, I'll make sure I throw a link on the show notes for that so people can just access it from the show notes and on the website. Geoff Allix (10m 21s): Okay. And so, talking about eggs, how would you replace eggs in a cake recipe? Is there a simple direct substitution you can use for eggs and cakes? Jack McNulty (10m 32s): Um, well, that's an interesting question. I think, let me just start with why I can't think of another ingredient with so many culinary uses as an egg, which is why there really is no single substitution in recipes for eggs. And I think a successful replacement for an egg whether it's in baking or any other kind of cooking, it requires a basic understanding of what role is that egg playing in the recipe? So, before answering that question, let's just review quickly what an egg does in terms of a recipe. Jack McNulty (11m 15s): So, an egg will provide structure. So, the protein once heat is applied will start to coagulate. And it works very similar to gluten in that sense, so it gives anything a little bit of structure. And that's what you're looking for, which is a certain chewiness as well as providing structure, especially in high ratio, baked goods, ones that have a lot of sugar or fat, which tend to make the gluten very weak. An egg will strengthen that and bring it back into a little bit more of a structure and give it a little bit more bite. So, that's one thing an egg will do. Second thing is it actually works as a shortening as well, especially if you're just using the egg yolk, which is where all the fat is in an egg. Jack McNulty (12m 5s): And that egg yolk, the fat in the egg yolk will shorten the gluten strands and make whatever you're baking a little bit softer or have a sort of a texture similar to a sponge cake and going in that sort of direction. Eggs also emulsify and bind fats and liquids together. So, think in terms of making some kind of custard or something like this. This is where an egg is very useful in certain types of cooking. Leavening, giving a baked good rise. So that's usually done through the egg white, but just a whipped egg will do the same sort of thing. Jack McNulty (12m 47s): And it is basically just incorporating bubbles into the mix that expand when it's heated until you get that nice little rise. Eggs also provide moisture. Most of an egg is just water. I think it's around 65 to 70% of the whole egg is just water. And so, it's going to add a lot of moisture within a cake or other baked goods. Of course, flavor. We talked a little bit about that sulfur like flavor from the kala namak. That comes from cooked egg whites, whereas cooked egg yolks are going to give a sort of richness and that sort of smooth texture on the tongue. Jack McNulty (13m 27s): It doesn't add a lot of flavor on the egg yolk part, but just more of a texture sort of thing. And then color and glazing. So, eggs are often used to give that sort of shiny look to any sort of bread or baked good, like a pie dough or something of that sense. So back to the original question about replacing eggs and a cake recipe. And I'm afraid the answer is ultimately, you know, what do you want the cake to be once it's baked? So, I'll give the Swiss answer, it depends. Jack McNulty (14m 12s): It's not as simple as adding a fruit puree to replace the eggs, or using a flax egg, or using baking soda with an acidified nondairy milk or something of this nature. Each of these kinds of solutions contribute something different. So, it's moisture binding leavening. And so, I think ultimately, the answer is it's combining several techniques to achieve whatever it is you're trying to achieve or recreate in a recipe. And that may involve some experimentation, playing around with different formulas. But it's also fun. It's a great way to learn about ingredients, and how they work in a recipe. Jack McNulty (14m 57s): So, I sort of encourage that. The key is understanding what the basic choices for each role are, which I'll include in the show notes so people can refer to that. Geoff Allix (15m 6s): So on the OMS diet, egg whites are approved, aren't they? You can use egg whites? Jack McNulty (15m 11s): That's right. Geoff Allix (15m 12s): And the egg white sounds like it does quite a lot of the action. And the roles of an egg are a distinct thing. So, there's the egg white and the egg yolk. Jack McNulty (15m 24s): That's right. Geoff Allix (15m 25s): We're using the egg white. It can actually do a lot of that binding, but it's not going to do the shortening side of it. Jack McNulty (15m 34s): That's right. There's no fat in an egg white. And that's why it's ultimately allowed on the OMS diet. There's some conflicting evidence out there in terms of, are there other things in the egg white, that might be harmful. But I think ultimately, the use of egg whites, depending on your view as to whether you want to use animal products at all. But ultimately, you know, using egg whites is fine in small amounts. Geoff Allix (16m 11s): And so, the egg, is there something that would replace the egg yolk action, specifically? Jack McNulty (16m 18s): Again, that would probably get a little bit more toward, what do you want to try to achieve? So, if we look at the structure of an egg yolk, basically, you're going to be looking at about 70% of it is water. So, I think, it's around, if I get my numbers correct, is around 12% is fat in an egg yolk. And so, a good amount of that is saturated fat as well. And then there are other things within the egg yolk to play an important role. So, it has lecithin in the egg yolk itself, which is an emulsifier. Jack McNulty (17m 8s): And it also has minerals and salts and things like that in smaller percentages. So, it emulsifies, and it adds fat. It does two things. So, it's going to bind liquids and fats together, as well as create a texture, especially if it's mixed with some kind of wheat flour, that's going to be very soft and spongy like. Geoff Allix (17m 28s): Okay, so if we are, in some situations going to use egg white, and we have an egg in the recipe. And we say, “Okay, well, we know that the egg white is doing the heavy lifting of what's required here.” So, how much egg white would you use to replace an egg? Would you just say, “Oh, well, that one egg white is all I need? Or would you double it or…?” Jack McNulty (17m 60s): Yeah, it's not quite that easy. I think, if you go and look at especially a lot of food science books or cooking books and things like that, where this topic comes up, the consensus isn't around how many egg whites will replace one whole egg. So, if you wanted to do that substitution in a recipe, that's basically what you're looking at. However, you have to take into consideration a couple other factors. First of all, if you're just using just the egg white, you're not going to have the fat within the recipe. So, the ultimate texture of, let's say you're making a cake, and you're using just the egg white, it's going to be firmer than something that has the whole egg in it which will be softer. Jack McNulty (18m 45s): So, it would be the difference between say, an angel food cake, if you're familiar with that, which is just egg white flour and sugar. It's relatively firm in its texture, quite light but firm versus something like a sponge cake, where it's going to be crumbly, and a little bit softer. And that's going to be using a whole egg in it. So that's the basic difference that's going to come up. So, if you wanted to recreate that sponge like texture, go ahead and use your two egg whites to one egg formula, but add about a teaspoon of fat, your choice, into the formula as well, per egg that you're replacing. Jack McNulty (19m 34s): So, if you're using two egg whites to replace one egg, you're only going to need one teaspoon of either oil, or something like a cashew butter, or something like this. It's going to provide that fat that's going to help with creating that soft texture. Geoff Allix (19m 48s): Okay, so it doesn't… so it's, the fact you're not using saturated fat won't cause a problem. But we do need to get some fats in there? Jack McNulty (19m 54s): Exactly. Of course, you can choose to just eliminate the fat altogether, that's fine. Geoff Allix (19m 57s): But that changes sort of... Jack McNulty (19m 58s): But for those that want to do that, you can do that. But just understand the texture is going to be fundamentally a little bit different. Geoff Allix (20m 8s): Okay, we had a question about egg replacer. So, Courtney from Portland, Oregon, wants to know if there's a healthy substitute for eggs such as Just Egg, which is the closest thing she's found to scrambled eggs, not having tried tofu scramble. But she's concerned about some of the ingredients in it. So, there's a lot of canola oil. And it's supposed to be cooked with a high temperature. So, any ideas or is there any egg replacement or egg substitutes that are out there that would work effectively? Jack McNulty (20m 42s): Yeah, I saw that question as it came across. I'm not familiar with Just Egg. Just briefly familiar with some of them that are out there. Hasn't really come to my part of the world yet. But I'm sure it's going to invade the supermarket shelves at some point very soon, or something very similar. So, I had a look. I went into their website and had a quick little peek. So, it's mung bean based instead of soybean. It's made from mung beans. And it's sort of what you would expect from a food company on their website. Which means they do whatever possible to sort of hide the ingredients from you. Jack McNulty (21m 28s): You have to dig quite a bit. There's a lot of fluff and marketing terminology on there, and a lot of claims on their website. So, all of those things are reason enough for me to be on my guard. And it's probably a good idea to then try and figure out what the ingredients are. So, I did find them eventually. And basically, it's a lot of stuff that is hard to pronounce. And I'm not sure exactly what they all are. But you can tell they've been sort of carefully constructed. Jack McNulty (22m 8s): So, it's water mung bean protein isolate, which means that's a pretty processed version of the mung bean. It does have, they say, expeller pressed canola oil. So that's a nice way of saying that it's not necessarily a healthy canola oil. So, it's going to be something not good in that sense. And then a bunch of other flavoring, and lecithin, and salt, and sugars, and on and on it goes. So it's probably much better to refer to the beginning of our conversation and make your scrambled eggs with something like tofu and a few ingredients that you have a good control over. Jack McNulty (22m 49s): I think the lesson here is a simple reminder that reading labels is absolutely necessary to avoid all the marketing hype, you know. And ultimately, a good reminder that we're 100% responsible for whatever we put in our body. Geoff Allix (23m 6s): And tofu scramble is really not hard to make. Jack McNulty (23m 10s): No. Geoff Allix (23m 10s): That synthesis is easy. Jack McNulty (23m 12s): Yeah, yeah. Geoff Allix (23m 13s): Unless you get tofu that's too firm, as you mentioned, because that's really difficult to crumble. What if you got the right sort of tofu and you've sourced your kala namak from somewhere, then it's easy. Jack McNulty (23m 21s): Exactly. Geoff Allix (23m 21s): And there's a couple of other things that came up. So, one was custard. So, can you make an OMS friendly custard? Because that is… is very much egg and milk, in my opinion. I haven't had custard since following OMS. And I think that's, is that a global term? I mean, I think it's Jack McNulty (23m 43s): Oh, I was just going to say. I think first thing we need to do is define the term. Geoff Allix (23m 49s): Yeah. Okay. So in the UK custard would be a sweet thing you that would have as effectively a sweet sauce on a Jack McNulty (23m 60s): No. And I think it has more to do with the actual texture. So, on one side of the world, you're going to define custard as something that's fat, something like a crème brûlée or a flan, or even within a quiche. Something like this where basically it's an egg and milk mixture that's been set. It's been cooked in the oven, and it comes to a firm or semi firm consistency. Custard in another part of the world, probably where they drive on an opposite of the world, it is going to mean more of a sauce that you're going to have with a dessert or cake. Geoff Allix (24m 32s): Yeah, we have a custard tart, which would be what you were saying. Jack McNulty (24m 39s): Exactly. Geoff Allix (24m 39s): Is it pastel de nata or is that the right term? In Lisbon, they have, like a really famous custard tart. Jack McNulty (24m 46s): I don't know. I've never been to Lisbon. But as it turns out, I'm going there in a couple of weeks. So, I'll get back to you on that. Geoff Allix (24m 53s): Yeah, a separate subject, then you must get to Lisbon. It's amazing place. But you won't be able to have the pastel de nata which is very fantastic. Jack McNulty (25m 1s): Yeah, exactly. Geoff Allix (25m 2s): And so, yes. So, let's say, I mean, they're essentially the same thing though that the ingredients are really the same, so. Jack McNulty (25m 10s): Yeah, kinda. It just depends on the amount of liquid that they use, and then how the heat is applied to it. So, let's talk about two of them. So, in the OMS world, you can recreate both. And so starting with the sauce first, more sauce-based, and that's going to be something like a crème anglaise. Geoff Allix (25m 32s): Mm-hmm. Jack McNulty (25m 33s): Which I think is the official sort of culinary term for that. Um, now that's mostly going to be, in the plant-based world that's mostly going to be made with cashew nuts. That's what you see the most. And so, it's really simple to do. It doesn't involve any cooking whatsoever. It just involves a high-speed blender, which is very useful, especially for the OMS lifestyle. So, you're just taking soaked cashew nuts, and you're putting them in the blender with a liquid. So, it can be water, it can be some kind of nondairy milk, it can be soya yogurt, or something like that. But that's basically it along with some flavoring. So, I always flavor with a little bit of vanilla, and then some kind of sweetener, if you wish, if it wants to be a sweet sauce in the end. Jack McNulty (26m 18s): You can use anything from sugar to some kind of syrup like maple syrup, or agave syrup, or something of this nature. And basically, it's just a matter of blending it all up. And you adjust the consistency with the amount of liquid that you're putting into the blender. It should go around nice and smooth. In the end, it should be anywhere from a really thick kind of cream to something a little bit runnier that you might want to have on the dessert plate. So, it's fantastic with cakes, pies. I like having it with strudel coming from this part of the world. It's a really amazing way to do it. Jack McNulty (26m 58s): A set custard, on the other hand is a little bit of a different ballgame. And so that's going to be depending on what you want to actually set, and how you want to do it, and what other ingredients are in there. And so, it's a little bit like the cake discussion that we had earlier, you kind of have to play around a little bit with the various proportions or ingredients that you're doing. So, my favorite, I use a combination. I like using a soft silken tofu at this point. Now, this is the kind that's very soft, the tofu. Jack McNulty (27m 39s): That's going to add quite a lot of protein to the mix. And with that, I'm going to sometimes use a flour, or some starch base. Now, I use a lot commercially available egg replacers. But I'm pretty careful about those and I read the ingredients. Most egg replacers on the market, commercially available powdered egg replacers are basically going to be a mixture of starches. And that's really all they are. And sometimes they have a little bit of baking powder in them. Sometimes they have a little bit of turmeric in it to give it a little bit of color. And basically, you're just taking that starch and you're mixing it with a liquid, letting it sit for about five minutes, and then mixing it together with the silken tofu. Jack McNulty (28m 24s): And that kind of gets you really close to a blended egg. And what's interesting is when you put that into an oven and combine it with other ingredients, it's going to set up like a custard. So, I have different ratios depending on what I'm doing. So, making something like a quiche. I'm going to use quite a bit more silken tofu. So, I use about 12 ounces or around 350 grams. I use a tablespoon of egg replacer. I do use a little bit of flour in that mix, and I add some starch along with some soya milk just to balance the consistency of it. Jack McNulty (29m 6s): And that's it. And I mix it with my vegetables and whatnot, put it in the pie shell and bake it in the oven. If I'm doing something that's going to have a starchier ingredient consistency, something like a Spanish tortilla. For those that aren't familiar with that, that's basically just potatoes that have been set with some kind of custard. And so, in this particular case, I'm using less of the silken tofu, a little bit more of starch. And I'm just using corn starch in this case, and a little bit of soy milk. And of course, I flavor it also, a little bit with the kala namak, like we've discussed earlier. Jack McNulty (29m 48s): And that binds together with the starchiness and the proteins within the potatoes to create a really nice tight consistency that's very, very similar to a tortilla that's made with a normal egg. I'll be sure to include a link where you can get free access to a recipe on that in the show notes. Geoff Allix (30m 9s): Are you using something? Jack McNulty (30m 10s): On the dessert side, just real quick. On the dessert side, if you're using something you mentioned, like a rhubarb custard earlier, that provides, or like creates a different sort of problem because rhubarb is highly acidic. And acids tend to be a problem with starch when you're setting them. And this is why you don't want to use something like a corn starch, or a wheat starch or something of this nature. Tapioca starch in this particular case works the best in an acidic environment. And so, I'm combining the tapioca starch with the silken tofu. Jack McNulty (30m 52s): And that sets really nice. And I do that exact same method in creating something like a lemon curd. So, it's possible to create all of these various delicious desserts, custard base using various techniques. Geoff Allix (31m 3s): And on a slightly different note, could you tell us a bit about aquafaba? So, what it is? And how you would use it? Jack McNulty (31m 12s): Sure. aquafaba, for those that don't know, it's basically just a leftover liquid from mostly cooking chickpeas. So, you can do it with other beans, but it's mostly used with chickpeas. So, there's two ways to get it. Either cook your own chickpeas and save the liquid and reduce it down to the right consistency is a little bit more complicated. Or you just simply get a can of chickpeas from your supermarket. Make sure it's not heavily salted, and basically just drain it but use that liquid and that should be fine. Beginners, if you're not familiar with using aquafaba, that's the place to start. Jack McNulty (31m 55s): Just go get a can of chickpeas and go from there. So aquafaba is used in a lot of ways. You can use it basically as a liquid because the protein structure is very similar to egg white. It will also work as a binder when you're using it in a recipe. And so, you can make things sort of like a vegan mayonnaise. So, it's going to bind and emulsify similar to egg whites in combining the oil that you're going to use as well as the aquafaba and create that sort of familiar egg, or egg-based vegan mayonnaise. Jack McNulty (32m 36s): So, you can also whip it into peaks, soft peaks, basically. And once you do that, then you can fold it into batter to make a lighter type of batter such as pancakes or even in cakes. I've done it also in cakes, and that sort of thing. Once you whip it in, it will collapse a little bit, that's natural with aquafaba. But it does add a lot more air to whatever you're particularly baking or cooking. Or you can whip it into a stiff peak and actually make merengues from it. Have you ever tried that, Geoff? Geoff Allix (33m 6s): With aquafaba? No. Jack McNulty (33m 7s): Yeah. It's really fascinating. The merengues are almost identical to an egg white based merengue. And as it turns out, they keep quite long. Geoff Allix (33m 15s): I mean, I still use egg whites. So, I would tend to agree, you know. Jack McNulty (33m 18s): Yeah. Geoff Allix (33m 19s): Yeah, I'm become a bit of an expert separating eggs out using – Jack McNulty (33m 21s): Yeah. What do you do, just out of curiosity? What do you do with Geoff Allix (33m 30s): I use two halves of the shell. It comes with its own tool to do it. So, I just cracked the egg and then transfer backwards and forwards from the two halves of the shell. Each time you transfer a bit more egg white, drops down, and you keep the egg yolk, and then ultimately just throw away the egg yolk and the shell. Jack McNulty (33m 47s): Yeah. Geoff Allix (33m 48s): And leave. And then occasionally, you make a mistake, and you cut the egg yolk when you're doing that and have to start again. Jack McNulty (33m 58s): Yeah. Geoff Allix (33m 59s): Very straightforward. Jack McNulty (33m 60s): The thing with egg and aquafaba. The common mistake that people make is they try to whip up either by hand or they don't whip it long enough. So, it takes a little longer to whip it up as opposed to an egg white. And you want to start the aquafaba without anything else. So typically, with egg white, you know a little bit of salt kind of helps strengthen an egg white and when you're whipping it up, and sometimes cream of tartar is an ingredient that goes in and just gives a little bit of acid that sort of helps create a strong sort of meringue with egg whites. Jack McNulty (34m 49s): You don't want to do that with aquafaba. You can add those ingredients after it's formed a sort of soft or medium soft peak. And otherwise at the beginning, you're just going to be fruitlessly, whipping, and whipping going, “What is this about all this aquafaba?” But interestingly, it doesn't have any real bean flavor when you cook it which is really fascinating. Geoff Allix (35m 18s): So on to chocolate. So, a lot of people have chocolate cravings and looking for OMS friendly ways to satisfy their chocolate craving. So, I mean the chocolate is sort of many things. There's not a problem with the actual cacao part of the chocolate. It's the fats, isn't it, like in the cocoa solids that is the issue. Jack McNulty (35m 38s): Yeah. Geoff Allix (35m 39s): So, do you have any recommendations to satisfy a chocolate craving and following the OMS diet? Jack McNulty (35m 48s): Sure, yeah, cravings are, you know, that's a difficult junction in anybody going through a lifestyle change. Cravings for cheese or chocolate or any other kind of snack, it's not easy to eliminate. Those are really just about changing your behavior, because they usually involve some kind of trigger. So, with chocolate, it's often a reward of some kind. Maybe you've gone through a lot of stress, and you're rewarding yourself that day for saying, “Oh, I made it through the day. I'm going to have a bite of chocolate or something like that.” It's comforting. But it's also potentially quite harmful to do that. Jack McNulty (36m 27s): So, with chocolate, cacao powder or cocoa powder, however you want to go with the term there, is the most obvious substitution because it is in essence chocolate at its core. It just doesn't have the majority of the fat that's left in it. And so, that's the best way. And probably the easiest way to sort of transition is to just make things with cacao instead of melted chocolate. Another thing is that people tend to go with chocolate bars or something like that. So, there are alternatives, you know. I've heard people say, “I like to have a naked bar instead of a chocolate bar, or some kind of energy bar, or something like this that has a little cacao in it with dates, or prunes, or any of a number of different ways.” So, there are things that you can do. Jack McNulty (37m 28s): I think, interestingly, once you've been on the lifestyle bandwagon for a while, as it were, that these things become less and less influential in your life. You just tend to not necessarily fall to the cravings any longer, you know. You just kind of move on from it a little bit. Or you figured out other ways to satisfy a sweet tooth. For me, I'm an admitted sweet tooth person. But I've noticed that over the years, that's waned considerably. I don't really have the need to just have a lot of sweet things. In fact, now, when I do have something, it's just almost overwhelmingly sweet and I don't appreciate it any longer. I'd rather have something else. Jack McNulty (38m 8s): Give me a bite a carrot instead of a chocolate at that. Geoff Allix (38m 13s): but I think the same with cheese, I think I'm just saying in the UK, I know what I like. And I like what I know that you you're just familiar with foods. And once you change your diet, it doesn't take very long, and I don't have any cravings for cheese now. And similarly, chocolate. Jack McNulty (38m 37s): Yeah. Geoff Allix (38m 37s): I mean, I have cacao powder in the cupboard. I rarely use it. And I think there's a few related questions, actually. But there's a mention of difference between cocoa powder and cacao powder. We've definitely covered this in a previous episode. Jack McNulty (38m 54s): Yeah, yeah, just a real quick answer on that. There is no difference. They're identical. Geoff Allix (39m 5s): Yeah. Jack McNulty (39m 5s): The one thing that you should know about the two is that when, well not the two, but they are the same. But in terms of baking, there is something to know about cocoa powder. And the major differences are that there's the Dutch process, which is mostly European cocoa powder versus non-Dutch process. And that does have a bearing on how you bake. Now, Dutch process means that cocoa has been treated with an alkali. So, it's darker, it's smoother, it dissolves quicker in liquids. Whereas a natural cocoa is somewhat acidic. So, in baking, what that means is, the leavener of choice is going to be different. Jack McNulty (39m 47s): So, with something that's non-Dutch, you can get away with just using baking powder. Versus… I'm sorry, with a non-Dutch you can use baking soda, which reacts with the acid, the natural acid in cocoa. Whereas, with a Dutch process, you're not going to have that acidic quality or you're going to need something like a baking powder that doesn't necessarily need acid in the recipe to react. And so that's going to be your big differences deciding which one to go with there. Geoff Allix (40m 19s): And there's a question from Fran in New Zealand, about cacao nibs. Are they a fine to use? Jack McNulty (40m 33s): Well, yeah, cacao nibs are basically going to be the shelled portion of the cacao bean that's been harvested. Most cacao nibs are going to be roasted. So, it's very unusual to find an unroasted cacao nib. If you can, that's the best to get. But on the other side of the coin, that's going to be the most difficult to eat because it will be very astringent. It won't taste very good. But it's going to have all the nice health qualities of a lot of flavonoid molds in it and all of the antioxidant properties. Jack McNulty (41m 13s): As soon as you roast it and start processing that bean, those things are going to start going away. And so, a cacao nib or cocoa nib, however you want to pronounce it is probably fine on the OMS diet in smaller amounts. And the thing to consider is, it still has all the fat in it from the cocoa bean, right? And so the cocoa bean, or cacao bean is going to be about 50% fat, which is a considerable amount and about half of that fat is going to be saturated. So even if you're talking about, you know, 25 grams of cacao nibs sprinkled on your muesli or something, is that you're getting about 12-13 grams of fat in that case in about six or seven grams of saturated fat. Jack McNulty (42m 4s): So, it may seem like, oh, that's something that's quite healthy for you. But on the other hand, just be aware, there's still quite a lot of fat in that. Taken in smaller portions and eaten occasionally is probably fine on the OMS diet. Geoff Allix (42m 22s): And I think you've mentioned about chocolate substitutions. I mean, you mentioned naked bars. And there are quite a wide range of similar bars. And is it just a matter of checking ingredients or saturated fat levels? Jack McNulty (42m 40s): Yeah, it is. One thing that people often turn to is carob. So carob is basically the powder form of Locust bean gum. It's a kind of route, and it's going around the Mediterranean. It's sweeter than cacao and doesn't have all the same properties as heavy caffeine, for instance. It's not going to have this much in terms of antioxidants and all those other things that you might have in cacao powder. It will be high in fiber, high in protein as well. And when used in baking and just substituted in identical amounts with cacao powder, you can get something that's reasonably close and for some people that works, it's something different to try. Geoff Allix (43m 30s): And as a final question, the new OMS book, The Overcoming Multiple Sclerosis Handbook, was recently released. And we actually had an episode with the co-editors Professor George Jelinek and Associate Professor Sandra Neate. But there's lots of contributors to the OMS Handbook and contributing editors, and you are one of them. So, could you tell us a bit about the project and your part in it? Jack McNulty (44m 2s): Well, yeah, thanks Geoff for bringing that up. It was an incredible experience and honor to work on this important project, and especially with so many knowledgeable professionals worldwide. It's an amazing book. And in my mind, I don't think there's any doubt it offers fabulous advice to anyone with MS or living with someone who has MS. But I also think it's more than just another book about MS. It's a book about how to change existing lifestyles and reap the inevitable benefits that come from healthy lifestyle changes. These experts in various fields from meditation to, well, I can say cooking, if you will, but also on vitamin D and exercise, and on and on. Jack McNulty (44m 54s): It does really contribute an amazing amount of information and provide a lot of guidance as well as hope for people. I was almost speechless when I got to go through the book and start reading some of the chapters. It's fantastic. Geoff Allix (45m 9s): Brilliant. With that, I'd like to thank you very much for your contribution today talking about egg and chocolate replacements. And I'm certain there's many people out there who are going to be happily baking, and certainly making breakfast with a scrambled tofu using the information from this episode. And we look forward to welcoming you back in May for the next episode of Ask Jack. And we'd be very interested if you've got any questions for Ask Jack, you can submit them to podcast@overcomingms.org. So if you have any cooking questions, we would be very happy to receive them. Geoff Allix (45m 49s): And until then, happy OMS cooking and eating. And thank you very much, Jack. Jack McNulty (45m 54s): Thanks, Geoff. It was a brilliant conversation. Remember, be sure to check the OMS website to get the show notes from this podcast. And I'll make sure to include links for more in-depth understanding of these topics, as well as a few recipe ideas. I look forward to seeing you again in May for our next episode. Get those questions in, as soon as possible. Geoff Allix (46m 17s): Thanks for listening to this episode of Ask Jack. Please check out this episode's show notes at www.overcomingms.org/podcast where you'll find all sorts of useful links and bonus information. 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 Living Well MS on your favorite podcast platform, so you never miss an episode of any of our podcasts. Ask Jack is kindly supported by a 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 (47m 3s): To learn more about Overcoming MS and its array of free content and programs including webinars, recipes, exercise guides, OMS Circles, our global network of community support groups and more, please visit our website at www.overcomingms.org. While you're there, don't forget to register for our monthly e-newsletter so you can stay informed about the podcast and other news and updates from Overcoming MS. Thanks again for tuning in and see you next time. The Living Well with MS family of podcasts is for private noncommercial use and exists to educate and inspire our community of listeners. We do not offer medical advice. For medical advice, please contact your doctor or other licensed healthcare professional. Our guests are carefully selected, but all opinions expressed are solely their own and do not necessarily reflect the views or opinions of the Overcoming MS charity, its affiliates, or staff.

56: What Does “Peek Performance” Mean?

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Play Episode Listen Later Mar 3, 2022 103:26

Jon Prosser and Sam Kohl make a late appearance at the Genius Bar to bring you great news: there's an Apple event happening on March 8! The dynamic duo discusses their expectations while jumping into their personal lives and Jon's wild, wild week... This episode is sponsored by HelloFresh! Go to http://hellofresh.com/genius16 and use code genius16 for up to 16 free meals plus 3 free gifts! This episode is also sponsored by JUST Egg. Really good eggs. Get yours at https://ju.st This episode is also sponsored by Stamps.com! Use promo code "GENIUS" to get a special offer that includes a 4-week trial PLUS free postage and a digital scale. Just go to http://stamps.com, click on the Microphone at the TOP of the homepage and type in GENIUS. This episode is also sponsored by Policygenius! When it comes to insurance, it's nice to get it right. Head to http://policygenius.com to get started right now. Follow Genius Bar Genius Bar on Twitter: https://twitter.com/geniusbarcast Sam on YouTube: https://www.youtube.com/iupdate Jon on YouTube: https://www.youtube.com/user/frontpagetech Sam on Twitter: http://twitter.com/iupdate Jon on Twitter: http://twitter.com/jon_prosser

A Killing in Cottonwood S.22 Ep.16

Play Episode Listen Later Feb 23, 2022 84:09

In this Dateline classic episode Keith Morrison is taking us to small town middle California where the only shade thrown is from the cottonwood trees. However, a local UPS man is on trial for the murder of his wife and the prosecution is about to deliver the jury a packaged case that is odd looking and poorly taped. And Mr. Morrison is having none of it. Kimberly and Katie discuss internet romances that lead to broken hearts and internet auditory illusions that lead to broken brains. Laurel? Yanni? Who cares!! Because this is the very, very, VERY special Dateline where Keith almost burns it all to the ground. It's A DATE WITH DATELINE: Cat Scratch Fevered Imagination! For all your Bachelor and Bachelorette related needs please check out ROSE PRICKS PODCAST! 5 stars!! The Final word on all the que scandalique drama leading up to the final rose! Official Description from NBCU: The Duenas family appears to be perfect, until a tragedy shakes their household, faith and family. Keith Morrison reports. Please take a moment to check ADWD's incredible sponsors! Learn to love your skin! Save fifteen dollars on your first visit with Apostrophe at apostrophe.com/DATEDATELINE when you use our code: DATEDATELINE. This podcast runs on Munk Pack bars! Go to MunkPack.com and enter the code DATEDATELINE at checkout for 20% off your first purchase! It's time to try an EGG-cellent alternative to chicken eggs! Show off the new, cholesterol-free you by buying a bottle of JUST Egg today and doing the planet a solid all at the same time! True beauty is more than skin deep! Try Thrive Causemetics and support their Bigger Than Beauty mission by going to ThriveCausemetics.com/DATEDATELINE for 15% off your first order! Learn more about your ad choices. Visit megaphone.fm/adchoices

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Corinne Fisher & Krystyna Hutchinson (Guys We F*cked)

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Play Episode Listen Later Feb 21, 2022 85:38

Corinne Fisher and Krystyna Hutchinson of the hit podcast Guys We F*cked join us to talk about Our Special Day, the true emptiness of the butt, their good cop/bad cop relationship, Krystyna's transformation, Corinne dating a married man in an open relationship and the truth about polyamory, how the show started, Amber Rose, anti slut-shaming, their deal with Luminary, haters, childhood trauma, developing a TV series, lies about love, giving advice, not talking about current relationships, their dogs, things that make them angry, sexting theater and so much more. We also answered your questions and did a round of Just Me Or Everyone and HGFY. Full video at youtube.com/alisonrosen. Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen This episode is brought to you by: JUST EGG: http://ju.st Buy Alison's Book: Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/

Bitter Pill S.18 Ep.33

Play Episode Listen Later Feb 9, 2022 92:54

In this classic Dateline, Dennis Murphy walks us through what could have been a very straightforward car accident death if it weren't for some very important SUPPLEMENTAL information. The doctor/husband/main suspect in the tragic poisoning of lovely mom Rosie decides to take the lam to a faraway country to flee the consequences of his heinous act. Kimberly and Katie have taken the bad doctors' flight from justice as an affront to all things decent, but also as a possible opportunity for an artistic tour de force that's Broadway bound. BITTER PILL is an episode filled with classic Dateline moments like secret meetings, love nests, early onset osteoporosis and a suspicious person known simply as Mr. Fix It. So before you go and inspect your dusty vitamins in your medicine cabinet, please enjoy this very, very, very special episode of A DATE WITH DATELINE: Kicking up a Sisyphus! This episode is dedicated to Angela O. and Geanna S. Thank you so much for being a part of our patreon circle and we hope that wherever you are this year you get to LIVE IT UP! We couldn't make this musical... um podcast... without you both! Official Description from PEACOCK TV: A man's double life is exposed after his wife is killed. Dennis Murphy reports. Take a minute to support ADWD and check out our fantastic sponsors! This podcast runs on Munk Pack bars! Go to MunkPack.com and enter the code DATEDATELINE at checkout for 20% off your first purchase! Download Best Fiends free today on the App Store or Google Play. It's a solid alibi! And share your player code with Kimberly to be fiend friends! Stop the shed in 2022! Consider a new hair supplement regimen with PROSE! Take your free in-depth hair consultation and get 15% off your first order today! Go to prose.com/datedateline! It's time to try an EGG-cellent alternative to chicken eggs! Show off the new, cholesterol-free you by buying a bottle of JUST Egg today and doing the planet a solid all at the same time! Learn more about your ad choices. Visit megaphone.fm/adchoices

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Laura London Returns!

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Play Episode Listen Later Feb 7, 2022 99:37

Dog trainer Laura London returns to talk about leaving Texas and why, what's causing the dog overpopulation problem, the agendas of trainers versus veterinarians, doodles, common training issues, shock collars and why they create dogs that bite, separation anxiety, where your dog should sleep, flirt poles, Wendy's rockin' physique and more. We also took your calls and answered your questions. Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen This episode is brought to you by: JUST EGG: http://ju.st LUMINEUX: http://getlumineux.com/bestfriend (use code best friend to save 15%) Buy Alison's Book: Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/

52: EXCLUSIVE iPhone SE 3 Leaks!

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Play Episode Listen Later Feb 2, 2022 62:54

Jon Prosser returns after his stint with COVID to absolute chaos as Sam Kohl takes extra precautions to ensure everyone's safety. While the new 27-inch iMac has reportedly been delayed, new products are still set to launch later this Spring! AppleTrack v3: https://appletrack.com This episode is sponsored by HelloFresh! Go to http://hellofresh.com/genius16 and use code genius16 for up to 16 free meals plus 3 free gifts! This episode is also sponsored by JUST Egg. Really good eggs. Get yours at https://ju.st This episode is also sponsored by Stamps.com! Use promo code "GENIUS" to get a special offer that includes a 4-week trial PLUS free postage and a digital scale. Just go to http://stamps.com, click on the Microphone at the TOP of the homepage and type in GENIUS. This episode is also sponsored by Policygenius! When it comes to insurance, it's nice to get it right. Head to http://policygenius.com to get started right now. Follow Genius Bar Genius Bar on Twitter: https://twitter.com/geniusbarcast Genius Bar on YouTube: https://youtube.com/geniusbar Sam on YouTube: https://www.youtube.com/iupdate Jon on YouTube: https://www.youtube.com/user/frontpagetech Sam on Twitter: http://twitter.com/iupdate Jon on Twitter: http://twitter.com/jon_prosser

After the Dance S.30 Ep.14

Play Episode Listen Later Feb 2, 2022 84:39

Josh Mankiewicz makes his stylish hankied return with a case in Forth Worth, Texas that spans decades. The murder of high school darlin' Carla Walker will take multiple investigative teams, multiple podcasters and multiple DNA professionals to finally find the answer of what really happened one February night AFTER THE DANCE. Kimberly and Katie are ready to dig into the complicated forensic science, new kinds of subterranean drainage systems, the psyche of Taco Bell teenagers and ideas for breakout shows with Sir Mankie offering various life services to those in need. So grab a hankie (not for style purposes, you might need one) and be ready to cry, laugh and become very, very, very interested in DNA and the experts who study it. It's A DATE WITH DATELINE: No HOLES Barred. Official Description from NBCU: Fort Worth, Texas, investigators desperately search for answers after a 17-year-old high school student is kidnapped and murdered following a Valentine's Day dance. Josh Mankiewicz reports. This episode is dedicated to Dana K. and Dee C.! Two people who DEFINITELY knew what a culvert was. And we DEFINITELY appreciate your support more than you will ever know! Thank you so much! Help support ADWD and check out our incredible sponsors! Whether you're hiring for your coffee shop or your engineering team, WORKABLE is exactly what you need to hire the right people, fast! https://www.workable.com/ New year, New you, New way to EGG! Show off the new, cholesterol-free you by buying a bottle of JUST Egg today and doing the planet a solid all at the same time! We could all use a little BETTER HELP! As a listener, you'll get 10% off your first month by visiting BetterHelp.com/dateline. Join over 1 million people taking charge of their mental health! Learn more about your ad choices. Visit megaphone.fm/adchoices

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Double Date: Secret Lives of Stepford Wives S.1 Ep. 7 - Third Time's the Charm

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Play Episode Listen Later Jan 28, 2022 58:45

ID Network sometimes does murder meets camp (not the sleepaway variety) and no show better exemplifies that fact than the Secret Lives of Stepford Wives! And coming in hot and campy is episode 7 -THIRD TIME'S THE CHARM where the main character is a super mom with nine lives and thusly drenched in animal print mixed with yellow for the entire show. The episode has everything Kimberly and Katie love about ID shows: incredibly bad hitmen, incredibly annoying people hiring the hitmen, people having issues with their contractors, people contracting hitmen using the largest 9 x 12 yellow lookatme framed photo of the target... it just goes on from there. So do a quick raid of Carol Baskins wardrobe and settle in for a very, very special edition of A DOUBLE DATE WITH DATELINE: Hit and Miss! ID NETWORK - DISCOVERY plus: SECRET LIVES OF STEPFORD WIVES Season: 1 Episode: 7 - Third Time's the Charm Official Description from INVESTIGATION DISCOVERY: Yvonne is a domestic goddess and enjoys her role as queen of the Houston social scene. But her husband, a lawyer, has developed a deadly conflict of interest. Thank you for supporting a Double Date with Dateline by taking a minute to check out our amazing sponsors! New year, New you, New way to EGG! Show off the new, cholesterol-free you by buying a bottle of JUST Egg today and doing the planet a solid all at the same time! Ready to try some new beauty in 2022? Try Thrive Causemetics and support their Bigger Than Beauty mission by going to ThriveCausemetics.com/DATEDATELINE for 15% off your first order! Learn more about your ad choices. Visit megaphone.fm/adchoices

Jenna's Family Fruit Farm, Al's Email Tips, Daniel's Hernia

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Play Episode Listen Later Jan 20, 2022 85:34

Jenna Kim Jones, Allan Moss and Jeff Fox are here and how is it we're only just now learning that Jenna's family owned a fruit farm?? As such, Jenna is the perfect person to weigh in on the question of who are seedless grapes for. Plus we find out about Daniel's possible hernia, the year of Jenna, my ongoing battle with exclamation points, email etiquette according to Al, Mike Tyson's hype man, bunk beds and more! Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen This show is brought to you by: GREEN CHEF: http://greenchef.com/bestfriend130 (use code bestfriend130 to get $130 off, plus free shipping) VEGEMOUR: http://vegemour.com/bff (use code bff to save 20% on your first order) JUST EGG: http://ju.st Buy Alison's Book: Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/

Jackie's Juicy Pregnancy Butt, Kevin's Casting Success, Exclamation Points!

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Play Episode Listen Later Jan 13, 2022 87:02

Jackie Johnson is here with some fantastic info about the effects of pregnancy on her bootay. Kevin T. Porter is here and honestly, his story about pretending to be the casting director of Super Mario Brothers is the best thing I've heard in a very long time. I want to know if 2022 is the year I finally downsize my exclamation points but everyone's telling me I need to ditch "no worries" as well which is not going to be easy. Plus Just Me Or Everyone, liars who lie, unvaxxed celeb rumors, TV talk and more! Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen [powerpress] Download the episode from iTunes. This episode is brought to you by: REEL PAPER: http://reelpaper.com/bestfriend (sign up for a subscription and use code best friend for 30% off first order) LUMINEUX: http://getlumineux.com/bestfriend (use code best friend for 15% off) JUST EGG: http://ju.st Buy Alison's Book: Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/

Vegan Egg Substitute Update - EP 73

Simply Chrissy Podcast

Play Episode Listen Later Dec 31, 2021 10:58

In a previous episode, Chrissy spoke about a new brand of vegan egg she discovered earlier this year called Just Egg. Since then there's been a new development that will help you with your vegan and plantbased cooking and baking needs!

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The Top Food Industry Stories of 2021, plus Trying Stuff featuring JUST Egg

The Food Professor

Play Episode Listen Later Dec 23, 2021 38:59

For our season finale Sylvain and I wrap a the year with a great discussion of the top food industry stores of 2021! From TimBeibs to supply chain pain to the year of the food worker, we have it all in a rich and wide ranging discussion.We kick it off where we left off last episode - talking about Canada's Food Price Report and the media/public policy impact of the 2022 forecast. Next, we move to our fun segment Trying Stuff, featuring JUST Egg, a tasty plant-based egg product available in two formats. Be sure and check out our YouTube site for bonus content and to see our very own version of Mukbang! About UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career. Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast, The Voice of Retail, plus Global E-Commerce Tech Talks , The Food Professor with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext! You can learn more about Michael here or on LinkedIn. Be sure and check out Michael's latest adventure for fun and influencer riches - Last Request Barbecue, his YouTube BBQ cooking channel!

PPS 32: We finally try Just Egg!

The Airstreamers Podcast

Play Episode Listen Later Dec 12, 2021 21:32

Join us as we try our first product for our new series Produce Pre Show! After the disaster that was Just Egg attempt #1, we had a much more successful time with our second attempt! Special guest Leah joins us!

just egg

Canada's 2022 Food Price Report, Nourish 2022 Food Trend Report, and Trying Stuff with Cracker Barrel Signature Shredded Cheese!

The Food Professor

Play Episode Listen Later Dec 9, 2021 47:20

Well if it sounds a bit different, it certainly looks different on our YouTube site - we're together, live, in person for the first time every on our podcast!And what an episode! Our special guest is Jo-Ann McArthur, President at Nourish Food Marketing back on the podcast to talk about her 2022 Trend Report, and on our Trying Stuff segment Cracker Barrel Signature shredded cheeses from our friends at Lactalis!But first, let's get to it - fresh off out of the lab, a year in the making, the smartest minds in food economics from four universities coast to coast, Canada's 2022 Food Price Report! Take us through the tradecraft, tell us how you did in terms of predicting 2021, and take us through the forecast for 2022Next, Ontario government smackdown….Tim Hortons behind the scenes reveals concerns over staffing - Ontario Labour Minster says…just pay your people better….props to Ontario who eliminated what our guest last week Cory Mintz basically called the hold-over of a broken model - eliminating the sub-minimum wage rate for tip employeesLet's talk turkey - are you worried some Canadians might be deprived of their Holiday seasonal feast? That's a wrap - be sure and check out our YouTube channel for bonus content and to see us live here at the Clio Club in Toronto - smash that subscribe button, tell your friends and give us a review on your favourite podcast platform We'll be back next episode, our last of the year, with Trying Stuff featuring Just Egg and if all goes well our special guest will be the President of St. Hubert chicken to reveal whether he is a dunker or pourer of the gavy…. I'm Michael LeBlanc, president of Maven Media, host of the all new Last Request Barbecue YouTube show, and…

Gregory Xanthan (KIND Frozen Bars)

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Play Episode Listen Later Dec 3, 2021 51:30

This week on the show, we try KIND Frozen Dark Chocolate Almond Sea Salt Treat Bars and Sour Fruit Gummies from Project 7.Show notes:If you haven't put corn into a Just Egg scramble, try it! It's great!This week's podcast recommendation was XOXO Gossip Kings.The news item was about TIME naming a vegan tuna company in its top 100 Best Inventions of 2021.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

Josh Balk of the HSUS returns to the Future Food Show

Cultured Meat and Future Food Podcast

Play Episode Listen Later Nov 27, 2021 40:14

Josh Balk is the Vice President of Farm Animal Protection at the Humane Society of the U.S. In addition, he is the cofounder of Hampton Creek, now Eat Just Inc, a food technology company famous for producing the Just Egg product. Prior to working with HSUS, Josh is known for his work at Compassion Over Killing. He has been an advocate for animals for almost 20 years. This is Josh's second episode on the future food show, where we dig a little bit deeper into the great work that he and his team are accomplishing and the future of food. --- Support this podcast: https://anchor.fm/futurefoodshow/support

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Leftovers

Teach Me How To Vegan

Play Episode Listen Later Nov 26, 2021 31:53

In this episode of Teach Me How To Vegan we share loads of ideas for re-imagining your leftovers. So if you find yourself with a fridge full of holiday leftovers and don't want to keep eating the same plate of re-heated food, we've got you covered! If you don't have any holiday leftovers, you will still want to tune in to get some ideas and inspiration for what to do when you find yourself with lots of leftovers. The contents of this podcast are not intended to be a substitute for professional medical advice, diagnosis, or treatment, and does not constitute medical or other professional advice. Recipes Mentioned: No Fuss Pie Crust https://12tomatoes.com/no-fuss-pie-crust/ Quick Pizza Dough https://www.sugardishme.com/10-minute-pizza-dough/ Green Bean Casserole https://apnm.org/wp-content/uploads/2020/12/Green-Bean-Casserole-Recipe.pdf Enchiladas https://apnm.org/wp-content/uploads/2020/10/Green-Chile-Chikn-Enchiladas-Recipe.pdf Fried Eggs – Vegan Side Up https://apnm.org/wp-content/uploads/2020/07/Fried-Eggs-Recipe.pdf Products Mentioned: Nasoya Egg Roll Wraps https://www.nasoya.com/products/egg-roll-wraps/ Pillsbury Crescent Rolls https://www.pillsbury.com/products/crescents/original All Vegetarian Inc. Roast https://veganforall.com/products/vegan-turkey-roast Just Egg https://www.ju.st/plant-based-eggs

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NRO #93: Adam Weiss | CEO + Director, Honeybee Burgers

Running The Pass

Play Episode Listen Later Nov 20, 2021 45:14

Adam Weiss is the CEO + Director of Honeybee Burger, a mission driven, plant-based, QSR concept two locations ( 3rd on the way) in Los Angeles, California. Adam's goal is to focus on businesses that can change the world for the better with a primary concentration on Food-and Agricultural Tech related businesses that can leverage new and disruptive products, and technologies in order to reduce the impact and use of animals in the food chain. In 2018, when he came up Honeybee Burger, a brand that is quickly establishing itself as a platform for new and emerging plant-based brands including Impossible Foods, Beyond meat, Just Egg, and Eclipse Foods. Honeybee has recently raised more than a million dollars on START ENGINE, to assist Adam, and the Honeybee brand in growing nationally, through small-footprint brick and mortar locations, virtual kitchens to broaden delivery, and franchising. Connect with us! Subscribe to my YouTube Channel Follow the show over on Instagram Join our mailing list Catch all the good stuff over on TikTok! Want to Schedule A One-on-One with Kyle? Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me. Support Our Sponsors The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$! 7Shifts - Head over to their website, and receive THREE months! Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial! BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees. --- Send in a voice message: https://anchor.fm/restaurantowners/message

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Joanne Lee Molinaro (The Korean Vegan) makes Bindaetteok

Play Me A Recipe

Play Episode Listen Later Nov 19, 2021 26:44

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Julia starts listing them at TK) before starting the episode.BindaetteokServes 8 to 102 cups dried peeled split mung beans1 cup mung bean sprouts1 cup Baechu Kimchi plus 2 tablespoons kimchi liquid8 to 10 scallions, cut into 2- to 3- inch lengths3 to 4 cloves garlic, thinly sliced5 to 6 fresh shiitake mushrooms, stems discarded, caps thinly sliced2 teaspoons soy sauce1 tablespoon sesame oil½ teaspoon salt1 teaspoon freshly ground black pepper2 tablespoons egg replacer (preferably JUST Egg), plant milk, or aquafaba (canned chickpea liquid)2 tablespoons extra- virgin olive oilSpicy Soy Sauce Dressing, for servingSoak the dried mung bean in cold water until softened, about 4 hours. Drain and set aside.Meanwhile, in a large pot of boiling water, blanch the mung bean sprouts for 1 to 2 minutes, then run them under cold water to stop the cooking process. Transfer the mung beans to a large bowl, add the kimchi (without the liquid), scallions, garlic, mushrooms, soy sauce, and sesame oil and marinate for at least 30 minutes (but no more than 4 hours).In a blender, combine the soaked mung beans, the salt, black pepper, egg replacer, kimchi liquid, and up to 1 cup water. Blend until a slightly orange batter forms (it should be like oatmeal). If your blender is not large enough to accommodate all the mung beans at once, work in batches.Pour the batter into a large bowl and mix half of the marinated vegetables into the batter.In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Spread a piece of the marinated kimchi, 4 to 5 pieces of scallion, and a couple slivers of garlic and mushrooms in the pan. Then spoon 3 to 4 tablespoons of the batter over the vegetables in the pan. Cook until the bottom is golden brown, about 2 minutes. Flip the pancake and cook until both sides are evenly cooked, an additional 2 minutes. Continue to make more pancakes, adding extra oil as necessary.Serve with the spicy soy dressing.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

The JustEgg Mystery

Vegan Hacks

Play Episode Listen Later Nov 4, 2021 16:22

Jason and Mike discuss the great Just Egg mystery. Are there quality issues with a vegan egg product that Jason loves to use? Zero customer service from the company deepens the mystery even more!

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Produce Pre-Show 30: Just Egg

The Airstreamers Podcast

Play Episode Listen Later Oct 27, 2021 19:16

On the next bunch of episodes, we'll be going to the super market once a week and randomly picking a food item that we've never tried before! Then we'll taste it while recording to see what we think. Tune in to this first (of many) Produce Pre-Shows to learn all about what we thought about the "Just Egg" egg substitute!

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A Period Piece (Just Egg Sous Vide Bites)

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Play Episode Listen Later Oct 22, 2021 50:10

This week on the show, we review Just Egg Inspired by America Sous Vide Egg Bites and try a Dr. Bronner's Magic Chocolate Bar.Notes:Today's news item was about the Meatless McDonald's McPlant burger coming to the U.S.@dimsimkitty confirms that the beet juice stain 100% came out of her pants. Dave remains dubious.If you need a real lol, look up LOST valentines on Google Image Search.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you.Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

Josh Balk: How To Change America's Cruelest Industry

Species Unite

Play Episode Listen Later Oct 21, 2021 45:32

Species Unite will be back with a brand new season next Thursday the 28th. Until then, we are re-sharing one of our favorite episodes, a conversation with Josh Balk. “The time to begin phasing out the intensive confinement systems in which we raise billions of animals is now. We need to accelerate society's direction of reducing demand for meat from animal factory farms and shift instead to more of an emphasis on healthier — and safer — plant-based foods. As our population grows, plant-based foods are also more sustainable and affordable for societies globally. Unless we — especially legislators and the food industry — make changes immediately, the concerning practices in animal agribusiness will remain. Only in transforming our food system can we eliminate the tinderbox ready to explode in our country. We can't afford to wait.” - Josh Balk and Dr. Shivam Yoshi, Pandemic on Our Plates Social distancing is the key to slowing the spread of COVID-19. We know this. It has worked and is still working. But, we also know that in this unsettling time, a time where we are fully aware that staying apart does indeed save lives, just the opposite is taking place at factory farms and meat processing plants all across America. Slaughterhouses are being forced to stay open and their workers must remain in close proximity to one another to be able to get their jobs done. And, they are getting sick and they are dying. And, on factory farms, billions of animals are “living” in cramped, filthy, overcrowded spaces with almost no room to move their antibiotic-fueled bodies - conditions that are creating a perfect storm for the next zoonotic disease to emerge and spread. This threat is nothing new, as diseases have already come from factory farms - we've just gotten lucky in terms of their spread. But the clock is ticking. Josh Balk has been a global leader in animal protection for the past 20 years. He is the Vice President of Farm Animal Protection for the Humane Society of the United States, and he's the co-founder of plant-based, food manufacturing company, JUST, as in JUST Mayo and my favorite invention of the 21st century, JUST Egg. Josh has spent a couple of decades focusing on and fighting against extreme confinement on America's factory farms: confinement practices like cramming many chickens into small battery cages for their entire lives, and days old calves in tiny veal crates where they can barely move, and keeping mother pigs in gestation crates (small metal cages that fit around their bodies like steel coffins). These are some of the cruelest practices on the planet and they are the status quo at factory farms in most American states. Josh and his team have scored huge victories on changing animal welfare policies at some of the world's largest companies and by changing legislation in many states. But there's still a long way and a lot of states to go. And, there are still billions of animals suffering. And, right now, while we are in the midst of a public health crisis that started because of how we treat animals, we need to demand that our food industry change; otherwise we're setting ourselves up for a much larger crisis. Josh is a hero and a world changer, and many humans and millions of animals are lucky to have this guy in their corner.

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Trailer for AVC 22: The Future of Food with Josh Tetrick

Antler VC Cast

Play Episode Listen Later Sep 9, 2021 1:12

In our next episode, we speak to Josh Tetrick, founder of Eat Just Inc., a San Francisco-based FoodTech startup that is radically reimagining the way we consume meat globally. Eat Just is best known for its mung bean-based egg substitute called "Just Egg" and its “lab-grown” cultured chicken. In December 2020, Singapore became the first country in the world to grant approval of the sale of cultured chicken. Eat Just was founded in 2011, and the company has raised over US$650 million and had last been valued at US$1.2 billion.In this episode, Josh talks about how he came to focus on the problem with food, solving massive challenges in the food industry and building a new universe of tools to supply food in a more ethical way. He discusses the hurdles to widespread adoption of plant-based meats, talks about the mindset shift towards FoodTech innovation that will occur in the next decade, and shares advice for aspiring founders looking to solve real problems in our society. See acast.com/privacy for privacy and opt-out information.

san francisco singapore future of food foodtech eat just just egg josh tetrick

AVC22: The Future of Food with Josh Tetrick

Antler VC Cast

Play Episode Listen Later Sep 9, 2021 36:19

In Episode 22, we speak to Josh Tetrick, founder of Eat Just Inc., a San Francisco-based FoodTech startup that is radically reimagining the way we consume meat globally. Eat Just is best known for its mung bean-based egg substitute called "Just Egg" and its “lab-grown” cultured chicken. In December 2020, Singapore became the first country in the world to grant approval of the sale of cultured chicken. Eat Just was founded in 2011, and the company has raised over US$650 million and had last been valued at US$1.2 billion.In this episode, Josh talks about how he came to focus on the problem with food, solving massive challenges in the food industry and building a new universe of tools to supply food in a more ethical way. He discusses the hurdles to widespread adoption of plant-based meats, talks about the mindset shift towards FoodTech innovation that will occur in the next decade, and shares advice for aspiring founders looking to solve real problems in our society. See acast.com/privacy for privacy and opt-out information.

san francisco singapore future of food foodtech eat just just egg josh tetrick

Episode 169: Josh Balk & JUST Go For It

Eat Green Make Green Podcast

Play Episode Listen Later Aug 25, 2021 58:56

“We have so far removed ourselves from what anyone would feel is a natural way of producing eggs, dairy, and meat.”On this week's episode of the Eat Green Make Green Podcast I sit down with the legendary Josh Balk. Josh is Vice President at the Humane Society and Co-Founder of the powerhouse brand JUST. Valued at close to $3Billion, JUST is now a top 5 egg producer in the United States, and it's plant-based! We talk about how Josh's love for animals has shaped his path, his experience going undercover at large slaughterhouses, why almost no one is against animal suffering, the implementation of Proposition 12 and why big meat is fighting it, how and why he co-founded JUST, how they've grown to become the 5th largest egg producer in the country, how they became the first company in history to sell cultivated meat, his advice for aspiring entrepreneurs, and why anyone has the power to make a difference in the world.Show NotesJUST WebsiteHumane Society WebsiteJUST Instagram

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#146 - Josh Balk: Can an Animal Protection Lens Create an Equitable and Sustainable Food System?

Eat For The Planet with Nil Zacharias

Play Episode Listen Later Aug 23, 2021 92:46

Josh Balk is the vice president of farm animal protection for the Humane Society of the United States (HSUS). In addition, he is a co-founder of Eat Just, the food technology company that produces the Just Egg and sold the world's first ever no-kill meat in Singapore. Topics covered on this podcast The state of the farm animal protection movement and its intersection with larger food system issues. Whether the movement to improve the lives of farmed animals strategically compliments or is in conflict with efforts to transform the food system and make it more equitable and sustainable. How the plant-based foods movement has been influenced and impacted by the the work of the farm animal protection movement and how to strategically build both movements to help achieve the goal of ending factory farming. The failings of the environmental movement as it relates to addressing the devastating impact of industrial animal agriculture and its contribution to the climate crisis. Individual responsibility vs. corporate responsibility, the future of factory farming, the impact of big meat companies shifting to plant-proteins, problem solving in the midst of a crisis, taking risks, success and failure, evolving our beliefs and perspectives, and the most pragmatic and effective ways to change the food system. Learn more about your ad choices. Visit megaphone.fm/adchoices

singapore individual lens equitable food systems humane society balk sustainable food animal protection eat just just egg united states hsus

Vegan Camp Out

Teach Me How To Vegan

Play Episode Listen Later Aug 20, 2021 39:03

In this episode of Teach Me How To Vegan, we share tips and ideas for planning the perfect vegan campout. We discuss how to make vegan s'mores, what foods we love to cook over the fire, and what foods our family always packs for a getaway in nature. The contents of this podcast are not intended to be a substitute for professional medical advice, diagnosis, or treatment, and does not constitute medical or other professional advice. Products Mentioned: Kirkland Chocolate Chips https://www.amazon.com/Kirkland-Sweet-Chocolate-Chips-2-04kg/dp/B00O07JAE6/ref=asc_df_B00O07JAE6 Trader Joe's Chocolate Chips https://www.grocery.com/store/trader-joes-semi-sweet-chocolate-chips-12-oz-bag Sprouts Chocolate Chips https://shop.sprouts.com/product/27570/sprouts-semi-sweet-chocolate-chips-10-oz Enjoy Life Chocolate Chips https://enjoylifefoods.com/collections/chocolate/products/semi-sweet-chocolate-mega-chunks?variant=20209503469679 Nestle Simply Chocolate Chips https://fiveanddimesweets.com/products/nestle-toll-house-allergen-free-semi-sweet-morsels-10oz Nutiva – Hazelnut Spread https://www.nutiva.com/products/organic-hazelnut-spread?variant=8687377285180 Dandies Marshmallows https://dandies.com Trader Joe's Marshmallows https://www.traderjoes.com/home/products/pdp/056661 Yummallo Marshmallows https://yummallo.com/products/vegan/ Nabisco Original Graham Crackers https://www.hy-vee.com/aisles-online/p/49718/Nabisco-Original-Grahams Keebler Original Graham Crackers https://www.walmart.com/ip/Keebler-Grahams-Crackers-Original/246517310 Kellogg's Original Graham Crackers https://www.amazon.com/Keebler-Grahams-Crackers-Original-15-Tray/dp/B005NRBDTM Tofurky Kielbasa Sausage https://tofurky.com/what-we-make/sausages/kielbasa/ Bush's Vegetarian Baked Beans https://www.target.com/p/bush-39-s-vegetarian-baked-beans-28oz/-/A-13598298 Lightlife Smart Dogs https://lightlife.com/product/smart-dogs/ Benevolent Bacon https://www.goodnes.com/sweet-earth/products/benevolent-bacon-fresh/ Field Roast Breakfast Apple Maple Sausage (Tony's Favorite) https://fieldroast.com/product/apple-maple-breakfast-sausage/ Field Roast Apple Sage Sausage https://fieldroast.com/product/smoked-apple-sage-sausage/ Just Egg https://www.ju.st/stories/plant-based-eggs Recipes Mentioned: Tofu Scramble (bake instead of cooking on stove-top) https://veganfitness.com/recipe/tofu-scramble Couscous Salad https://apnm.org/wp-content/uploads/2021/07/Couscous-Salad-Recipe.pdf Resources Mentioned: Grilling Podcast Episode https://apnm.org/what-we-do/promoting-plant-based-eating/podcast-teach-me-how-to-vegan/podcast-what-do-vegans-grill/ Back to School Podcast Episode https://apnm.org/what-we-do/promoting-plant-based-eating/podcast-teach-me-how-to-vegan/podcast-back-to-school-lunches-snacks-for-kids/

camp vegan bush kellogg trader joe marshmallows tray chocolate chip just egg

The Future of Food is Cultivated Meat with Curt Albright

Shine

Play Episode Listen Later Aug 4, 2021 68:49

Curt AlbrIght is one of the key leaders highlighted in my new book Shine: Ignite Your Inner Game to Lead Consciously at Work and in the World. He has over 30 years of experience in banking, investment banking, capital markets and corporate finance, and in 2011, Curt became keenly aware of the atrocities facing our planet and its inhabitants stemming from the dysfunctional food system. When I first spoke to Curt, he shared with me some of his spiritual awakening from investment banker to investing in plant based foods, fermentation companies and the cultivated meat technology space, and how he completely shifted his diet, his entire life, to be in service of a more regenerative food system that is in harmony with the planet. And he also shared his love of animals and I was so touched by his story and his commitment to people on the planet that I could not help but want to have him on the SHINE podcast to share more. On this podcast interview, Curt and I speak about the problems with animal agriculture, the fishing industry and the evolution of cultivated meat and plant based food products. We talk about what cultivated meat is and why it is the wave of the future, to feed our growing population in a way that nourishes life. If you have been interested and up leveling your inner game of well being, how to be mindful of how you consume and eat in a way that supports the flourishing of the planet and your body, this interview is for you. Resources mentioned in this episode: Curtis LinkedIn Clear Current Capital “Removing Animals From Your Plate” by Phil Wollen Eat to Live Dr. Joel Fuhrman Seaspiracy: The Movie BlueNalu, Inc. Good Food Institute Cowspiracy: The Sustainable Secret Forks Over Knives Meat Me Halfway Need to Grow How to be a Courageous Leader Amidst Climate Change SHINE panel discussion Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming by Paul Hawken Pachamama Alliance The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between by Brian Kateman Carley's recommendations Just Egg Goodcatch Foods Abbott's Butcher Sweet Earth Miyokos REBBL Ominfoods Alphafoods Beyond Meat Lightlife Wholy Veggie Honey Mamas Good Karma Connect with SHINE Conscious & Inclusive Leadership Retreat Leading from Wholeness Executive Coaching Leading from Wholeness Learning and Development Resources Shine: Ignite Your Inner Game to Lead Consciously at Work and in the World by Carley Hauck Contact Carley Hauck Shareables: “I want to to have as great an effect for the good as I had for the bad before and get in the middle of this thing while I am still walking the earth ” — Curt Albright “I believe the oceans are the lungs of the earth and that the oceans die, we die.” — Curt Albright “Raising awareness in individuals can create people who can do unbelievable things… but not so much as to move the needle by getting more human capital to do the next right thing, which is getting animals off of our plate.” — Curt Albright “How we're going to get food onto our plates is probably the biggest problem when I think about everything that we're facing from climate change to social justice issues. That is at the center of it all.” — Carley Hauck “We're not trying to point fingers in the plant based food industry, we're trying to bring a solution as quick as we can.” — Curt Albright “What I want to do is inspire other people to feel the goodness that comes from living an authentic lifestyle.” — Curt Albright The Imperfect Shownotes Carley Hauck 00:01 Hi, this is Carley Hauck and welcome to another episode of the shine podcast. This podcast is all about the intersection of three things, conscious, inclusive leadership, the recipe for high performing teams and awareness practices. I will be facilitating three amazing interviews a month. Before I tell you about our topic today, if you can go over to Apple podcasts, hit the subscribe button, and if you love this episode, which I'm sure you will, please write a positive review, share it on your social media channel, or share it with some of your favorite people. It helps so much. Thank you. Our topic for today is the future of cultivated meat is here with Curt Albright. Before I introduce Curt, I wanted to share a little context for the origin of the SHINE podcast, and how that directly relates to this topic. I began doing research for my new book, Shine: Ignite Your Inner Game to Lead Consciously at Work and in the World four years ago. And as part of the research, I was interviewing thought leaders, climate scientists, emerging leaders, business leaders that were really focusing on social justice, environmental responsibility, and I chose nine leaders and businesses that are really rocking it for people and planet. And out of those nine, there were three that I really focused on in the book that are all part of this plant based, cultivated meat technology, future of food movement. And it's been so incredible to watch where these leaders started in the journey as I was writing the book to where they are now and the momentum that they have gained, like Josh Tetrick of Eat Just and David Young of Omni Foods and Green Monday and Green Common. And Sheryl O'Laughlin, who was still the CEO of REBLL and now she's gone into so many other incredible different roles and leading the change and wonderful ways. And Curt, he is in this space as well. He is the founder managing member at Clear Current Capital since September 2017. From 1991 until 2017, Curt was Senior VP and partner to a national investment banking firm located in Charlotte, North Carolina. He has over 30 years of experience in banking, investment banking, capital markets and corporate finance. In 2011, Curt became keenly aware of the atrocities facing our planet and its inhabitants stemming from the dysfunctional food system. Clear current capital's targeted impact mission thesis is his life's work. When I first spoke to Curt, he shared with me some of his spiritual awakening from investment banker to investing in plant based foods, fermentation companies and the cultivated meat technology space. And how he completely shifted his diet, his entire life, to be in service of a more regenerative food system that is in harmony with the planet. And he also shared his love of animals and I was so touched by his story and his commitment to people on the planet that I could not help but want to have him on the SHINE podcast to share more. Carley Hauck 04:17 So in this interview, we talk about the problems with animal agriculture, the fishing industry, and the evolution of the cultivated meat and plant based food industry, which is amazing. We talk about the problems with animal agriculture, the fishing industry and the evolution of cultivated meat and plant based food products. We talk about what cultivated meat is and why it is the wave of the future, to feed our growing population in a way that nourishes life. If you have been interested and up leveling your inner game of well being, how to be mindful of how you consume and eat in a way that supports the flourishing of the planet and your body, this interview is for you. Carley Hauck 05:05 Hello, everyone. Thanks for joining the SHINE podcast. I'm here with my new friend, Curt Albright. Curt, thank you so much for being here. Thank you so much for the invitation. And just tell our listeners, where are you zooming in from today? Sure. So I'm just south of Vero Beach, Florida, on the east coast of Florida. Great. Thank you. And so one of the first questions that I usually always ask folks, because this is a podcast on conscious and inclusive leadership. What does conscious inclusive leadership mean to you? Curt Albright 05:43 Well, conscious and inclusive leadership means to me, I think the word that really comes to mind is mindfulness. It's just being self aware enough to know that, you know, I'm a work in progress, and always will be. And now that I've, I'm in a position where I've founded a venture capital firm, you know, I've got responsibilities today that I didn't have before. So in today's world, I face one issue at a time, and it excites me to think that I can help balance a world that could use some extra balance these days. Hmm. Carley Hauck 06:25 So I heard taking one thing at a time, and trying to bring more balance to the world. But that also means you have to be balanced on the inside that on the outside, right, I can't give what I don't have. And so you are managing partner at Clear Current Capital. And that is investing in plant based food fermentation companies and cultivated meat technology companies at more of the early stage of business, is that correct? Curt Albright 07:05 Yep, you got it. I was just gonna say, you know, that was a mindful decision on my part that I didn't see coming, you know, not two years previous to making that decision. And I ended a 26 year career in investment banking to start Clear, Current Capital. And the reason that I did that was because I had become keenly aware of the atrocities that were happening in our food system. And I saw this as being the most core way to deal to bring bring a solution to most of the problems that speak deeply to me. Carley Hauck 07:38 Yeah, so the reason that I wanted to invite you on to the podcast is, after one of the conversations we had recently, you told me about this big shift that happened for you. And I'd love to hear more how you turned vegan, how you became, you know, just very impacted by the suffering that was happening to animals, wherever you'd like to start. It was a beautiful story. Curt Albright 08:08 There's a lot there. Um, you know, I don't know where to start. It was it's been a heck of a journey and a heck of a ride. And it was again, it was nothing that I signed up for it was because I had a lot of speed bumps in life that I didn't have answers for, you know, and I was brought up in sports in a very different lifestyle than what I had today. And, and I was a finance major when right into banking, I was in private banking, in DC area where I grew up and went into the investment banking world, all my customers were banks, and it was a very money oriented world, which I had parts of me that like that a lot. And I just didn't know how to balance myself and my life got out of control from every aspect. And you know, at the end, which happened to me, I got a well, I'll give you one I didn't share with you before I was I was diagnosed in the year 2000 as a type one diabetic. That was the first thing that happened to me. And I believe that was due to my lifestyle. I was 38 years old, 37 years old. And so to get juvenile diabetes doesn't generally happen that late in life, but it was it was to me it was a God wink with what I know now. And I didn't do really much of any changing it took me five or six years of more pain. And in my very dysfunctional lifestyle to realize my life was not getting better. I had all the toys and that's what I thought was the big goal in life was he has been a sign of success. Yeah, that's it. I mean, at the big house and cars and you name it and a successful career and I was completely unhappy inside. And it just didn't make any sense to me on how I was taught to be happy to think in my head growing up and so I did some a bunch of therapy work. My marriage was in a shambles. And that's what started it. And it ended up becoming a realization to me that I didn't know how to live healthy I just never I because I'd never done it before. And and that's what got me into recovery, which I got into in November of 2006. And that so that transferring from therapy to save my marriage to doing spiritual work on myself to find out why am I not happy to getting into recovery, around alcohol abuse? It all started to tie together and it all started to make sense. And my self awareness just started to raise up and I realized that I was unhealthy because every aspect of my life was unhealthy. And so what am I going to do about it? Well, I got in the middle of the healthy lifestyle and just started looking for ways to be of service and, and one of the first things was I got introduced to Andrew Harvey, which I mentioned before and right. And, and his, his help to me was just, it was so core, I mean, I don't remember the exact meeting place, but but it was just one sentence. He said, meditate over what breaks your heart, the greatest and I kept thinking myself, I'm waiting for the rest of it. No, that was it. And so so that's what I did is I just asked myself, What breaks my heart the greatest and I kind of meditated over that. And he said, you know, the other thing that can be helpful is if you see an ad on TV, what do you have to turn your eyes away from because you get too emotional. And it was easy. That was easy. For me it was animal suffering. And so that's what started it for me and and, and so you know, I I cleaned up my, my lifestyle, I looked for ways to be of service to others and sponsored a bunch of men in recovery and still do and then started to look for ways to help animals and by bought 11 acres and donated it to a rescue in Charlotte where I was living. And what happened was, there was a mercy for animals undercover investigation at a Butterball factory in, I think it was Statesville, North Carolina and the director from the animal rescue was getting called in to help out with this undercover investigation rescue and it was absolutely horrific. And so that's what tied me into the food industry. So again, it's these organic things that just got placed right in front of me. And and so when I researched it, and looked, I was like, okay, the reason why the rescue wasn't working out so well was because I was on the wrong end of the business. It's they do great work, they rescued a couple 1000 animals every year, but I wanted to to have as great an effect for the good as I had for the bad before and get in the middle of this thing while I was still walking the earth and and so I researched mercy for animals that got me into some of the nonprofits and and I was just blown away by the numbers. I mean, I'm a numbers guy and you know, seeing that there were 30 billion animals that were suffering and slaughtered every year on the face of the earth. And you know, what just the animal husbandry part of our food system does to the planet itself. It just, I was blown away. And I knew that the animal farmed animal industry was not anything that I cared to know too much about. I was just afraid of my own emotions. That game was over. And and so I watched you know, movies and read books and just got in the middle of what was the truth was and what was going on and then began to look for ways to get in the middle of the the food industry. Curt Albright 13:43 And so the the the video in 2012 by Phil Wollen was was another one that I watched the 10 minute video called Removing Animals From Your Plate, and I realized I wasn't doing enough on my own to support removing animals from your plate. That's what you said. I believe. I believe that's the title of it. If you just Google Philip Wallen speech, it'll come up. Carley Hauck 14:12 Yeah, you mentioned it. I was saying it again for our listeners, because we'll be able to put a link to it in the show notes. Yeah, he was Citibank Australia. So having another banker talk about his emotions and feelings kind of validated what I was going through and gave me permission to dig deeper into the atrocities that were that is or animal based food system and, and so that got me looking for more ways to support so I ended up switching gears and and supporting a number in a philanthropic way, a number of effective nonprofits, like Mercy for Animals, like the Humane League. We opened up an office for the Humane League in Charlotte in 2013. And so you know, it just the path just kept going and I just kept feeling more and more centered. I was selling things I was getting rid of my stuff I was trying to live smaller, you know, I'd never met, you know, other guys that live that way and were authentic before I met them from the nonprofit work and one of them was Bruce Friedrich who ended up founding the Good Food Institute. And, and Bruce was just super kind to me. And he lives in DC, it's where I grew up. And so, you know, he kind of introduced me around to the who's who are the effective workers that were doing this greater good work and, and I again, never met people like that before, and I wanted more of it. And so when he started the Good Food Institute, you know, having the business angle to it, that was extremely attractive to me and, and watching them explode, watching their effects on the plant based food market in general in this country. I wanted to help and so not just try to make a bunch of money and give it away. And so we met in Atlanta. And that's where the idea came from, to start clear, current capital. Carley Hauck 16:05 Wonderful, wonderful, beautiful story. And how long have you been a vegan? Curt Albright 16:11 I think I officially turned to raise the flag in May of 2012. And, you know, just to kind of put a little extra in on that. At that time. I weighed 250 pounds. And so I had all kinds of health issues. What one of the things that I forgot to mention before was I met a doctor at right around that time, I had sleep apnea problems and this doctor, the first time that I met him, we had this heart to heart conversation, and I just blew me away to realize that this is the first time I met this doctor. And he said to me, Listen, I want you to read this book, called, I wrote it down. I didn't forget Eat to Live Dr. Joel Fuhrman. And he said, I want you to read this book, because it was written by another doctor, I read it and it changed my life. And it just, it just floored me to have a doctor share something that heartfelt with me the first time I met him, and that was another one of those kind of God winks to me that, you know, I'd bought the book, I read it, and there was all kinds of accolades around losing weight, if you don't think Dr. Furman mentioned the word vegan in there, it's all about eating healthy. And so I didn't believe it could work for me because I thought I was still different. And what I did is I started eating exactly like the book told me to eat and not only did I lose the weight, but I gained an energy and I just felt better and just everything, you know, again, it just started all coming together. So it's, it's been, there's been a lot of those on my journey. Carley Hauck 17:55 I just really love the journey that you've been on, like listening to this, this transformation and, and really being aware of the signs, so to speak, and opportunities of what to follow and, and what I'm hearing, and it's interesting that your your business is called Clear Current Capital, but it's almost like you're flowing with what actually is calling to you what what is making your heart, you know, feel most alive, which is, which is doing good, which is being part of the solution to these atrocities that the food agriculture system has developed. I mean, not only for animals, but for what's happening to our planet, and what's happening to the potential of our, of our humanity and and our survival. Curt Albright 18:52 Really. Absolutely. No, no, no, I love your analogy with the name because that was one of the feelings that I did have when we were naming the firm. In an early on, I was told that you know, I was living my life trying to force my will or force my way against the current and I could identify with that totally back everything was a battle and it was it was horrible. And once I let go and just, you know, let go the outcomes is just did the next right thing and started looking at ways to truly be of service and mean it. Everything shifted. Yeah, I mean, today, it's just it's got the flow. I mean, my life is nothing like I ever imagined it would be and and nor could I have ever imagined I'd be as happy with a different definition of what happy is to what it means to me today. Because today, it's really about, you know, self awareness and living a life of purpose. I can assure you that was not even on my radar screen 20 years ago. Carley Hauck 19:57 Lovely well, you know, I, I wanted to highlight you a lot in this interview, but I can really relate to that. And I shared with you the book that I've been, you know, writing for the last four years. But one of the impetus for that book was really the crisis that I see us. And as a humanity, I mean, I believe the planet is going to survive. But I don't know if we are based on our behaviors based on how we're treating each other, treating animals treating the planet. And I went to a conference at Stanford, about a year or two after I had started teaching there, and it was called Connect the Dots. And it was some of the world's you know, most distinguished climate scientists all coming together for one day. And they were sharing the research and what was at stake. And I thought that I knew the research, I thought I'd been tracking climate change science. And I was just blown away by how little time we have left. And then very shortly after attending that conference, I was spending a day with my nephew, who at the time was four, who's now 10. And he looked at me, and he said, Aunty Carley, will you help me save the oceans? And I, I mean, I still get kind of tears just thinking about it, because I'm still in that fight. You know, I'm still standing for that. And I'm not sure if we're going to be able to save the ocean. And this, this will come back to our conversation. But I knew that if I said yes to him, I had to really say yes. And as a little girl, I was very passionate about marine life, whales, dolphins, I went out of my way, many times to write letters to dictators of Japan, when I was seven or eight, you know, asking them to stop killing the whales, I was saving sea turtles, things like that. So I was also a very concerned child around this issue, and to have him say it to me. So I started writing my book. And I really wanted to highlight companies and leaders who were very committed to creating a sustainable future. And, and I know neither of us really like that word, because it can be, you know, it can have different connotations, but a company that is really committed to social justice, environmental responsibility. And so some of the leaders that I highlighted in that book, are all part of this plant based cultivated me, you know, Business Technology, like David Young, like Josh Tetrick of East Just, Cheryl O'Laughlin, from REBLL. And so that was kind of one of the ways that I met you, because it's an area that I also feel really passionate about. And so I wanted to just speak to why this is so important, and just some of the, the stats. So I believe these are pretty current. But what I found was that about 65% of Americans are lactose intolerant, and even more so in Asia. So as we can see, you know, in the plant based space, non dairy milks are having quite a rise. Oatly, I believe, had an IPO not too long ago. But we're, we're seeing lots of products like dyad, cheese, and Mykonos, and whatnot. And then we're also seeing that meat and dairy consumption is declining in Europe, and in the US. But it's on the rise in China and India. And I think that we need to really bring more awareness education around the clean, or the cultivated meat technologies, and why it's so important that we're eating more plant based, that we're not eating animals. And so, and one of the conversations that you and I recently had, you were saying to me that you really believe that the chicken and fish industry is one of the most devastating ones can you speak more to what you know about that? Curt Albright 24:23 Yeah. And, and I totally agree with what you said, on all fronts, especially when it comes to the oceans. Because, you know, I believe the oceans are the lungs of the earth and that the oceans die, we die. Right and, and, you know, I mean, there was a team of scientists, I don't remember how many years ago they did their study, but it was super in depth independent study, and basically what they came away with that it was the year 2048. If we continue to fish and and kill sea creatures at the level that we're doing it right now, the oceans will be dead by 2048. So we're literally in a race with time. And you know, that's from the mind from the heart. For me, it's all about animal suffering, right? And so I concentrate on numbers. And, you know, again, when you look at how many chickens does it take to equal the weight of a pig, you know how much meat comes from a chicken versus a pig, how much? How many chickens to take equal one cow. It's, it's a huge multiplier. And so the amount of suffering and I don't know if you've seen what they put chickens through to slaughter them, but it's just it's, it's unbelievable. I mean, anyone could even come up with the contraptions that they use. And what's going on now is is the, you know, the big meat industry is trying to get oversight and regulations further and further away from the industry because the animals don't have a voice. And so it's making the slaughter lines move faster. It's making the shackles buckle quicker. I mean, it's just, it's just, it's insanity. And we know it causes cancer in human beings. So, so of eating animals that are dirty to begin with, because of their living conditions. And that's before you get to the growth hormones and the and the antibiotics that they have to pump into them. It's just mind boggling the amount of solution that comes from getting them out of the food industry. And that's why I'm doing what I'm doing. On the ocean side, what really gets to me is, is you've got no oversight once again. And as we've witnessed over the past many years, when there's no oversight business tends to not do the right thing. Not big business. And because it's so profit driven, and and there's not that many mindfully operated huge businesses and especially without oversight. And you know, you've got dumping issue, you've got human trafficking issues, we've got, you know, slave labor, it's all in the seafood industry. And that's before you get to the mile wide net. And that what the mile wide nets will do is they'll catch if thereafter, say bluefin tuna, they'll catch the bluefin tuna or whatever's left of them, but they're also gonna catch everything else. Right. So the bycatch could be eight to 12 pounds of bycatch, of whale everything. And then, and then it's just they just kill them, their entire ecosystem, which is barely in balance is just getting annihilated because they're going after one particular species. Right. So it's, it's, I see this and, you know, again, my process was not fast, especially living through it. And but I would never, I mean, I'm so grateful for going through it because it was painful. But it also taught me that we can't get there. In my mind, we can't get there quick enough, by trying to raise awareness. Now, raising awareness in individuals can create people who can do unbelievable things. So I think that the messaging and getting it out is just vitally important, but not so much to move the needle, as it is to get more human capital into doing the next right thing, which is getting them off of our plate. Carley Hauck 28:07 Right. And I wanted to just bring another statistic, and this actually came from Seaspiracy the movie, which I highly recommend. And in fact, Curt recommended to me and I hadn't watched it yet. And real Netflix, yeah, losing the sea floor, which is what happens from the trolling. And the nets from the fishing industry is basically you know, estimated that it's wiping out 3.9 billion acres a year of seafloor, deforestation. So that's killing everything in the ocean. And again, like you said, if we, if we don't have the vitality of the ocean, we won't survive. We're 70% water. And when we're killing these big animals like dolphins and whales, when they come up to the surface, they're releasing phytoplankton, which helps actually nurture the rest of the ocean. So it's just and so many of these larger animals are dying, because they're full of plastic. They're full of fishing nets. And it's, there's, there's just some really big problems that we need to solve. But I agree with you that the food agriculture system, and how we are designing how we're going to get food onto our plates is probably the biggest problem when I think about everything that we're facing from climate change to social justice issues. That is at the center of it all. Curt Albright 29:45 And again, it gets worse the more you're open to doing your own research because like I remember, years ago, hearing years before I got involved, hearing about the Amazon rainforest, and it made no sense to me that the cattle industry had anything to do with it. The cattle industry has everything to do with it. And and now it's out in the open if you just Google it, but but it's just the the land clearing that's going on, and the devastation that's being done to this planet to, for animal agriculture is is crazy. And again, it's, it's, it's profitable at the expense of our planet. And it does not have to be that way. And so that's what you know, that's what I'm excited about is, you know, we're not trying to point fingers in the plant based food industry, we're trying to bring a solution as quick as we can, because and the solution is not Well, number one, it's a math game. I mean, we're at 7 billion people ish now. And they're saying by 2050, will be a 10 and change. We can't even feed 7 billion that we have on the planet right now in this dysfunctional industry. So how are we going to handle 10? There is not enough land, there is nothing sustainable about animal agriculture, you cannot utilize it and feed the number of people that we have today, or will be here in 2050. And so the solution that's what I love about the cultivated meat industry, is the efficiencies that come from plant based food, which was our first to market because it was easier to bring that quickly at price points. The next really meaningful industry is going to be cultivated meat, and what can be done in those biomass reactors by you know, cultivating meat cells that are identical to animals, biologically, and and can be done vertically, and be placed right next to where the demand is, for me is it's mind boggling. And so I'm very hopeful that that is going to happen. And I mean, the you know, we work closely with BlueNalu from from the beginning, and to see the PhDs that they've been able to hire and what they are putting together as quickly as they are it's been it gives me hope. And well, they don't knowBlueNalu. Can you share a little bit more for our listeners? Sure, BlueNalu is a is a cultivated meat but focused on seafood, sea creatures. startup company was founded, I guess it was founded in 2017. And so we were involved with them from the beginning, thanks to friends, and other VCs that we're aligned with that helped me in forming clear current capital, as well as the Good Food Institute. And Lou Cooperhouse is their CEO and founder. And Lou has done an amazing job of putting together their team, putting together their platform, their lab work and attracting capital from literally all around the world. You know, because what's happened in the tuna industry, what's happened in the seafood industry is we're we've fished it to the point now where there are you can't plan for a whether the animal that you're looking for is even available, and be what the price is going to be. So their supply chain aside from the pandemic is horrific. And so here's here's an opportunity to switch to something that's that is grown from cells, now the cells are removed from a living creature, there, they're then taken into a lab and grown by feeding the cells, allowing it to grow in a very clean environment, what you end up with is meat and muscle that is identical to the animal itself. And so it's a much safer environment. It doesn't have plastics involved with it, it doesn't have micro plastics or or, you know, mercury within the fish because it's never been in the water. It's grown from cells. And so, you know, there's some concerns about, you know, whether consumers are going to accept cultivated meat, I would argue that, that it's an opportunity for us to educate consumers on where their fish is coming from right now, because so much of what's in the marketplace right now is not healthy in the least to eat this label. Carley Hauck 34:08 Right? I was gonna share that even the even the products that say dolphin safe, there's no real regulation, like how do we really know that? So I was sharing this with you the other day I went, or just before the interview started, I went to this local grocery store here in Bend called market of choice. And I went to one of the, you know, store clerks and I said, Do you sell Good Catch? Because I knew that based on their website, they were selling it and so we went to the you know, the seafood aisle where the canned tuna and whatnot is, and it was very low down on this shelf. It was kind of pushed back. And for people that don't know what good catches This is another alternative plant based seafood and it's pretty much made out of chickpeas. Six legume. Yeah, it's fabulous. Really great. But as I'm looking at all the other products around Good catch, it's all saying dolphin safe, you know, reef friendly. But how do we really know that? And I don't, I don't believe that that's true, there's going to be bycatch likely in anything, and what are their nets. And so these are the things that we as consumers really need to poke holes in, and be concerned about, and, and speak up against. Curt Albright 35:35 And so talk about that, in the spirit see that it's another one of those, you know, greenwashed kind of things that, you know, you've got companies that are making donations to politicians to look, the other way to put some label on that has absolutely no oversight or bearing it just, it just makes consumers feel good. Like they're making the right choice. And it's unfortunate for animals and for the planet. Carley Hauck 36:00 And I think what's so interesting about cultivated meat is that, you know, we're trying to meet consumers where they are, right, like, people aren't willing to let go of fish, if we were all really willing just to eat fruits and vegetables, and beans, we'd be fine. But these industries are being formed to meet consumers where they are in the sense that there's been so much science around how a vegan and vegetarian diet is better for the planet, it's better for our bodies, you know, gives more resources to everyone. But that doesn't seem to be enough motivation to get people to change because we're attached to certain patterns and habits. And so cultivated meat, doesn't need to be here. But it does, because people aren't changing their habits, they're not changing and choosing differently. And so tell me more Curt Albright 36:55 What I was gonna say, that's a great point, I completely agree. And that's why we as a fund, I mean, we're an impact fund first. And and the other side of that coin is we're trying to provide above market returns to our investors, so that we attract more capital into this space, we only invest in scalable companies that are all protein that in other words, we're not looking to feed the vegans or the vegetarians. You know, and again, I'm one, and I eat super healthy, but I'm not the 98% of the consumers that are out there. And if we're going to say this planet, we got to get to the other 98 sooner than later. And so we're looking for to invest in scalable companies, startup companies that we can help grow and put on a solid foundation that are going to remove animals from the from the food system as quickly as possible. Yeah, so we're looking for strong founders that can can deliver and can deliver centerplate solutions. We're not looking for vegetable patties, we're looking for meat that's that taste as good or better than the McDonald's burger or the or the Whopper, there's a reason why they sell a gazillion of them every day. It's because they taste good. And they're cheap. And so that's what we're trying to bring as a solution taste good, cheap and convenient. Carley Hauck 38:13 And that's also why we're why we sell one of the most, you know, successful brands to start with was the impossible burger, because they recognize that's where the market was. That's where the demand was, how can we create a plant based product that tastes like a burger, and many people now have decided they liked the impossible burger better. And then Beyond Meat came out, and now has all these different products. And they're a publicly traded company. And I think that's really changed the landscape. Curt Albright 38:50 I remember the day that that IPO hit for Beyond, and believe me, I was watching and and, and it just blew me away to see that stock trade up in premarket before it was physically trading in the market. And so the success of the IPO just, you know, burned a new path for the next IPO for for plant based food company. And that's the awareness. That's the consumer demand. I mean, it is there and it is real. And so at this point, in our early stage, we're trying to get enough product in the market to to feed the demand that's already there. And that's a gift from, you know, those nonprofits like Mercy for Animals and the Good Food Institute that have raised the awareness. It's not always going to be that easy, and we're going to have a lot of competitors, but at the same time, we're trying to replace a trillion dollar meat industry. So we're far from saturation. That's not a concern of mine. The concern of mine is is trying to get these companies scaled up during a pandemic when we have distribution problems. Right and so there's there's you know, there's there's always going to be challenges and issues, but but but the pandemic is also doing is, is showing how, how many health issues there are in our supply chain from every angle as human beings, and how little we really know about how things are run. And everybody eats, you know, three, five times a day. So we were making conscious decisions. It has it has a byproduct on our own health. And it's a byproduct to the health of our planet. And so it's, it's, it'll take time to raise the awareness. And but the good news is, is there's a lot of companies that are that are coming up, I think the next couple of years are going to be really exciting. And the cultivated meatspace I think will, hopefully we'll get an FDA USDA approval from from the US government within the next, you know, 12 months, I think we'll start to see product coming, you know, within the next two years to shelves, and I believe that if it all comes together the way it looks like it could, it'll happen quickly, because again, they can put massive amounts of food into the system quickly, just by by nature of the business model. Carley Hauck 41:11 Thank you. So I think you probably understand this cycle better than I do. So when we look at Beyond Meat, you know, they started off as an early growth, early growth companies such as some of the ones that you're investing in, and then they, you know, were able to get into this more commercial space where you can see their products, at Whole Foods, at regular grocery stores all over and just egg, which is from the Eat Just company, Josh Tetrick, and whatnot. He's another one of the leaders that I highlight in the book, I've been so pleased to see Just Egg, that particular product in most grocery stores. And now there's, there's more products of Just Egg that are being offered. And I feel curious, like, how do you go from that early growth, to really getting that type of reach? Because that's ultimately what we want. Because the more choices we have, that are available to all these different types of socio economic status, they're in the restaurants, they're in fast food chains, like good catch now is at Long John Silver's, which is awesome. And I think, as impossible burger, I forgot what I mean, that's been a lot of restaurants, but it's also in fast food chains now as well, right? Curt Albright 42:38 That's correct. Yeah. It takes time and capital. I mean, those are those are the ingredients and, and and, you know, good founders and management and, and consumer demand as well, correct? Yeah. Oh, no question. I mean, it could be, it could be the best product known demand. But if it's if the consumers don't want it, or doesn't fill some void, that's not gonna fly off the shelves, and the velocity is what the the retail grocery stores are looking for. So if it's not turning off the shelves, they weren't invited back. Right. Right. But it's exciting to me back to Beyond Meat, I did want to mention that most people kind of have looked at the IPO and look at what's happened in such a short period of time, but I believe they were founded in like, 2009. This was not this was an overnight sensation that wasn't overnight. And so it takes time, it takes a lot of effort. It takes a lot of capital. And and that's one of the reasons why I really look for the at those founders, you know, if you find a really strong founder, no matter what their background is that that's heart LED, and really looking at this from a greater good perspective. That means a lot to me, especially coming from where I came from. Carley Hauck 43:46 Definitely. So let's pivot just a little bit. You know, I've heard you use the word that it's an impact fund, how is that different than a regular fund? For our listeners? Curt Albright 44:02 Sure. I mean, so we're a venture capital fund. And we are we invest in early stage, which means that we're typically investing we'll invest in companies that are pre revenue, will invest in their seed to series A, where we look to be fully invested in a company by the time their Series B comes through. So these are not publicly traded, private private companies. On the impact front, I mean, a typical venture capital fund is looking for returns only, I mean, that's it. I mean, it's it's 100% about returns and and so venture capital funds where we get our money from his his investors. And so we have 26 investors in our fund one all aligned all unders you know, it's it's been a great journey from from that front, too. So 25 others and myself are in fund one. And, and there they have, you know, there's a continuum. They all understand why we're doing this. That's their complete drive, return is it important to them others return is very important to them. So that's another reason why for me I want to take big picture I want to the impact is in the food industry and what our mission thesis is all around, you know, making food healthier and removing animals from the food system. The returns I believe will come from who we're trying to put in the marketplace. Those are scalable companies that are all protein oriented centerplate. So if if there, if we come up with three or four more beyond meats, we'll do just fine by our investors, and those returns will get out into the public eye, and hopefully attract a whole lot more investment into this space. And it's already happening. I mean, Oat Just IPO was super successful. We're hearing rumblings that Eat Just and and Impossible, maybe doing IPOs, you know, fairly soon. I mean, it's, the successes are there, there's also huge amounts of money that are waiting out the curve, private equity, late stage investors and venture capital, those are the really big funds, we're a small fund or fund one was a little over 13 million, we're targeting 50 million with our fund too. And we're doing we're trying to stay smaller, so that we can stay in that early stage where I feel like we'll have the greatest impact in helping this entire space. Carley Hauck 46:22 Right, and the more companies and the more founders that are getting into this space, that are successful, we're able to really change the food system. Yep. And that's the goal so that we can have a flourishing planet and our humanity is able to eat in a much more healthy way that's in harmony with the earth. Yeah, I mean, the planet needs to heal. Totally, totally. Curt Albright 46:53 So talk to me a little bit about some of the Good Food Institute, because I know that they're really supporting this movement, nationally, and internationally. And your connection with Bruce? Curt Albright 47:05 Yeah, so I mean, to me, Bruce was kind of like a mentor to me, coming from my unhealthy world into the world of animal welfare. And, and the effects of eating animals from the food system, both in its supply chain and the way it works in and on humans in the planet, I really hadn't made a conscious decision to learn more about that, until that undercover investigation in North Carolina opened my eyes and, and Bruce was just extremely generous in showing me what was happening. And when the Good Food Institute started, I believe they were 2016. So there was a lot going on in that little clump of years. And I'm just there I was, and boy was I lucky. And and so to watch them start, in my opinion, in the US Good Food Institute probably had the biggest influence on the successes of the plant based food industry as a whole. I mean, we have momentum within this space. That's the, you know, we're 10x to growth numbers that are coming out of the food industry as a whole. And so it's really exciting to see the demand, it's really exciting to see the new supply, and they're a nonprofit. So there's not, you know, there's there's no concern about stealing information and that type of thing. They're here to support, the greater good no matter what angle it's coming from. So I see them as a hub of knowledge. So individuals can go to GFI.org and feel good because they're at a nonprofits website, which is there to supply information so that you can make decisions that are right for you and your family. then beyond that, it's a corporate hub. So they help founders found companies, they help investors find those companies, they help investors give data and information into their nonprofit to help them make better choices as to you know, what's the company that's whitespace, that we need to get into the food system as quickly as possible to fill the void. Those types of conversations are conversations that we have, often and and it's very exciting to me now, what they've done over the past, you know, three years is gone completely International. And everything is done strategically. I mean, they've they've gone to markets that needed help, whether that's building bridges to governments that want to actively help our industry because it was healthier for them. And that has happened, they've got boots on the ground in other countries that had volunteers with food connections that might be vital to changing the food system in a country like India, where there's just massive amounts of people and change that needs to happen. So, you know, kudos to the team at GFI because they're tackling something that is just absolutely meant and just doing a stellar job with it. So they they have conferences, they have conferences in other countries, they have hubs set up to help people learn what's going on and make those decisions consciously about what speaks to them the deepest so that they can plug in and be super effective in the work that they're doing to help help make this happen. Carley Hauck 50:18 That's wonderful. Thank you so much, I think that's going to be a really wonderful resource for people listening. And we'll definitely leave a link in the show notes. So what I like to do with each of these interviews is really bring awareness, education, inspiration, but then calls to action. So for people that are listening, that are saying, Wow, I had no idea, you know, how devastating the food agriculture system was on the planet, or my eyes have been opened even more, and I actually really want to make different choices and how I invest, but also how I consume, what might you suggest and we've already talked about some of them, some of these amazing products people can start to buy, but also, if they really wanted to put their money. And and, you know, what we choose to really pay for I think, is kind of a way that we're voting so to speak, how might you suggest people and invest? Curt Albright 51:24 Well, well, okay, there's two different cuz my mind went right to the impact side of it. So yeah, investing, let me hit that. Second. First of all, the easiest thing that we can do as individuals is stop eating animals. I mean, it just is. And it's healthier for us, the planet and for the animals, obviously. And one of my favorite sayings is, is love animals eat plants. And that's how I live my life and boys, and it's empowering. It's empowering to live authentically with my own belief system. So So that's my first invitation. From an investment standpoint, there's a lot of vehicles coming to market. I mean, there's crowdfunding of companies that are happening that are extremely successful, there are rolling funds, which I really don't understand the structure. I'm an old time banker, I have my kind of structured ways of looking at finance and so there's new there's new funds that are coming out that have rolling closes that you can access with lower dollar amounts, we are structured as a traditional venture capital fund so we have a 10 year final and it's and so it's a very planned out easy to kind of understand structure. However, it's not highly regulated compared to my banking career was and so the federal government makes it mandatory that only accredited investors can invest in venture capital funds. And so you can google accredited investor and it can give you the definition of that but but there will be more venture capital funds coming to market we're raising capital for our second fund right now there are at least two or three other aligned funds that are being raised right now. There's so there's so much capital needed into this space. And again, just do your homework. You know, make sure you know the founders, make sure you know, you're aligned with the structure of what you're investing into. And just again, realize that that you're doing more than 98% of the humans walking the face of the earth if you're making conscious decisions to not eat animals. So I cut myself some slack in early vegan when I went vegan in the beginning to realize that I just didn't know before and now I do and I'm doing something about it and yeah, I want to do more but I could burn myself out if I don't paste this it's it's a marathon not a sprint but but I believe the answers are in the food system if we're going to get this thing turned around quickly and you know if I can help anyone access or map out what's going on I'm happy to do so but but there is a lot of information a lot of movies you mentioned Seaspiracy, the same producer did a movie, I guess two or three years previously called Cowspiracy. And Cowspiracy is another one that's just fact based. And Forks Over Knives was one I watched early on that was good for me because of the health issues and there's there's a lot of data and a lot of information out there and invite you to look at it. Carley Hauck 54:23 Definitely. Thank you. Thank you so much, Curt. You know, another thing for folks that are just kind of getting interested in vegetarian or veganism and hopefully many of you are already, you know, one or two feet already in but there's so much wonderful community that I would also say as a benefit. I mean, even myself, so I went into this grocery store yesterday. I've been shopping at it for the last five weeks since I've been in Oregon. And the sales associate that I spoke to who just happened to be, you know, stocking the aisles. I asked about this particular plant based process Good Catch. And, you know, was was talking to her about it and she proclaimed herself to be a vegan. And I said, Oh, well, have you seen this product? And we just started talking about different vegan products that we were both very excited about. And she didn't even know about Good Catch. But she said, Carly, have you checked out the community group here and Bender, that's specifically for vegans, there's a Facebook group, and they have all these gatherings and potlucks and, you know, so it's just very welcoming. And as I was shopping throughout the store, she came back to find me because she wanted to have another conversation. And so I would just say, even if you're, you know, in this time, we're like, I feel we're all really trying to find the meaning, like, why are we here? What are what are we really standing for? And some of these things you might be in a community where you feel passionate about being a vegan or vegetarianism or more, you know, food justice, but there's not a big community and, and there is a community that you could even find online. And maybe that inspires you to move to that community. So I just kind of want to invite people to follow their heart. Follow the the Clear, Current Capital, so to speak, just kidding. Curt Albright 56:35 No, I appreciate it the current. I mean, it's, it's so true. And that spoke deeply to me and identify exactly with what you're saying, because I went through that in the early days and loved it. And that's what we set up in Charlotte through the humane league office that we opened up there. And I ran the Charlotte Veg Fest for five years, and that community was just so tight. And everybody, again, is only kind of a different place. And that's, that's great. But, you know, the bottom line was, is that we had this core belief that, you know, things needed to change, and they needed to change, because there was so much suffering around us and that we were putting inside of ourselves, you know, every day that were alive, and it just didn't have to be that way. So it was very empowering. And, you know, almost any city has a tribe. And I know, I know that, you know, all these nonprofits have recipe booklets, they have all kinds of support and for social media and zoom, now it's so easy to connect with people that, that share your belief systems and are there to really support you not to point fingers or, or any of that stuff. I mean, again, I mean, I came from a complete opposite world. So the last thing I want to do is shame somebody for eating meat. What I want to do is inspire other people to feel the goodness that comes from living an authentic lifestyle. Carley Hauck 57:52 Definitely. Well, Curt, this was such a wonderful interview, I really enjoyed the conversation. One last question that I have is, you know, I know that you've been very much on this spiritual path. And I feel curious as you're leading in such a, what do we want to say exciting, but I'm sure kind of an intense time with all the things and projects, how do you keep yourself balance? Do you use that word at the very beginning? Like what are the practices that are keeping you able to, you know, swim through all the other waves, so to speak, in addition to that, that, I mean, you feel very clear on why you're here and what you're here to do, but I missed that what else is supporting you right now? Curt Albright 58:44 My entire life really, I mean, it's set up because it's, it speaks deeply to me I got remarried to someone who I share core beliefs with, I start every day with prayer meditation. You know, I have my tribe in recovery. I have my tribe in in this world. And I you know, I moved to Florida that was more of a personal choice than anything else. And I resource in nature. And so to resource amongst the palm trees, I kayak on the Indian River. I mean, having that offshoot, I probably don't feed myself those kind of things as much as I would like to just because there's so much that needs to be done but, but I know that when I start getting off my own balance beam, I start feeling it. And and that's not who I want to be. So you know, I have to take care of myself in order to be useful to others. Carley Hauck 59:40 Thank you. Thank you. Is there anything else you'd like to leave our listeners or to share before we end? Curt Albright 59:48 I'm just grateful to be here, I appreciate you inviting me and, you know, again, if there's any way I can be of service to your listeners, to help kind of open up this world. I would love to be there. So our website is clearcurrentcapitital.com and and I think you've put a link up to that and and feel free to put a link to my email. And and I'm on LinkedIn too. So happy to have you to help if anyone is interested in mapping out this side of the world. Thank you for having me. Carley Hauck 1:00:26 Thank you so much. I hope you enjoyed that conversation as much as I did. Curt is a human being I literally feel like I could talk to you for weeks and weeks. Curt, thank you so much for your heart and your commitment to really creating a world that is living in greater harmony with the planet and is supporting all beings to thrive. Thank you for your leadership. If you would like to speak to Curt and learn more about his company Clear Current Capital and how you might support him, his LinkedIn handle is in the show notes. Before we part, I wanted to leave you with some research, some resources and a call to action. So this topic is something that I feel really passionate about, which is why I focused on three different leaders in the space in my book. But I wanted to leave you with some inspiring research. This was published in the peer reviewed journal Foods. This research was led by Dr. Kerry Syngenta of Arizona State University, where it surveyed more than 2000 US consumers and over 2000 Uk consumers to examine attitudes and perceptions of the general population on novel cultivated protein products. It was found in this research that consumers believe that cultivated protein could make up as much as 40% of their future meat intake, and an examined attitudes and adoption of cell based meats among US and UK consumers. The study also found patterns of greater willingness and interest from younger generations to try these products. Though general levels of acceptance was observed across all age groups. Here's another sobering statistic. The United Nations has warned that we have less than a decade left before the most catastrophic effects of climate change are irreversible. One of the reasons that we have these great challenges ahead of us is because it is estimated that 70 to 80% of deforestation in the Amazon is contributed to meat production. But as you heard from the conversation that Curt and I had, if you eat less meat, and you eat more plants, and you vote with your dollars, and you ask for products, that are living in greater harmony with the planet, are supporting the wellbeing of animals, you asked for this in your grocery store and you choose it. This is one of the most significant things that you can do to start to mitigate climate change. be educated and be an active consumer. This is being a conscious inclusive leader. So if you would like a little more education and you'd like some wonderful products to try, here's some resources for you. Three documentary films I highly recommend: Seaspiracy, Meat Me Halfway, and Need to Grow. The producer of Need to Grow was in a previous podcast panel with Josh Tetrick, who is the CEO and co-founder of Eat Just. And he's also one of the leaders in my book, and that is on how to be a courageous leader in the midst of climate change. It's a wonderful panel and I think you might really enjoy it if you liked this conversation. I also would love to recommend my book. In my book, I talk about the pathway of how to be a conscious and inclusive leader but in that there are a lot of practices and a lot of ways we can apply, how to be mindful consumers, how to be eating in a way that's in harmony with animals and the planet. And so there are lots of opportunities to practice if you listen to the audiobook or you purchase the hardcopy. I would also recommend Draw Down as an incredible resource of a book. And there is a new online course of how you can actually follow along in the book that was put out through the Pachamama Alliance earlier this year. And the Pachamama Alliance is an organization I highly respect and the co-founder is Lynne Twist who is an incredible leader and wrote the foreword for my book. I would also recommend the Riddick terian cookbook, which is a new book I discovered and it speaks to 125 plant based meals. And then of course, there's the wonderful Good Food Institute. And then if you want to start eating more plant based foods, you want to reduce your meat consumption. Here are a few of my favorite products that I could not live without. So I'm a big fan of the Just Egg for me eat just I eat it a few times a week. I also really like Good Catch, which is a plant based seafood alternative. Abbott's Butcher has this plant based chorizo, I don't even like real sausage I've never had but they're plant based version is amazing. And Sweet Earth is also wonderful. They have a wonderful plant based sausage again, I've never really gotten into real sausages but their sausages are great. They taste like vegetables but kind of smoky and I love the taste of vegetables. Miyokose is a dairy free cheese. REBBL is another one of the companies and leaders I highlight in my book and they have some incredible smoothie and plant based elixirs that are full of superfoods. There's Omnifoods, there's Alphafoods, there's incredible products by Beyond Meat. Light Life has a really wonderful tempeh that I use all the time.Wholy Veggie is a new product that I just discovered, which is in the frozen food section and it's gluten free and vegetables. I am also recommending all products that are gluten free because I have had a gluten allergy since I was a little girl so I don't eat any dairy and I don't eat any gluten. And then my absolute favorite chocolate which is just honey and rocket cow is Honey Mamas. If you have not experienced them, they're amazing. I keep trying to get them in the North Carolina Whole Foods and they have refused but they are missing out. Luckily the West Coast knows what it's out what's up because I can find it out here. It's a little bit challenging to find it on the east coast. But hopefully with this podcast that will change. And then I also have plant based smoothies in the morning for breakfast most days. And I use Good Karma which is a flaxseed, protein milk that I really love. So there it is, those are some of my suggestions. And if you're feeling inspired to bring more of this topic or conversation to your company or organization and you want to create a culture while being an inspired, conscious, inclusive leadership, please reach out to me I'd love to talk to you and you can book a free consultation and the link is in the show notes. Until we meet again. I wish you good health, a nourishing summer and I have lots of incredible podcast interviews coming your way to keep you inspired so that you can be the light and shine the light.

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A Real Breakfast Baby (and We Eat Just Egg Sous Vide Bites)

babies impossible breakfast bites tofu impossible foods vegan food sous vide just egg

Play Episode Listen Later Jul 30, 2021 58:11

This week on Talkin' Tofu, we got vegan sushi burritos and ramen from Poke Burri and eat Just Egg Sous Vide Bites. We also talked about mushroom scallops, Becky's vegan manicure, smoothie muffins, and new Impossible vegan nuggets.

Top Shelf With Karan Patade DeBut Album Studio 3311

The Fierce Female Network

Play Episode Listen Later Jul 30, 2021 21:00

A singer, songwriter and author from India. I just released my debut album on my 33rd birthday. My album is called "Studio 3311".. the name refers to my apartment where I wrote and recorded all these songs. The album is available on all major streaming platforms. There are 8 songs on the album which explores personal growth and the fluidity of love.

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Getting Railed: One Last Stop by Casey McQuiston

Make Out Already

Play Episode Listen Later Jul 27, 2021 52:19

Hi friends! On this episode, we recap One Last Stop by Casey McQuiston. It's her second novel after the very beloved Red, White and Royal Blue. Like that book, it features a same sex couple, a ragtag group of lovingly supportive weirdos, and people who have absolute meltdowns over how swoonworthy their love interest is. But in this one, there's some paranormal phenomena complicating things. It's all very wibbly wobbly timey wimey and sciencey wiency. Honest Trailers — The Flash: https://youtu.be/WvUXbzxxdo0 Su Special recipe: https://weirdzeal.com/2021/06/01/one-last-stop/ JUST Egg egg replacement: www.ju.st Modern Witch tarot deck Our Red, White and Royal Blue episode: https://podcasts.apple.com/us/podcast/make-out-already/id1504732910?i=1000470035881 Our guest spot on Heaving Bosoms to recap the movie About Time: The Forbidden Hearts series by Alisha Rai, which we talk about here: https://podcasts.apple.com/us/podcast/make-out-already/id1504732910?i=1000474877662 The Rose by Tiffany Reisz, which we talk about briefly here: https://podcasts.apple.com/us/podcast/make-out-already/id1504732910?i=1000511989110 Neon Gods by Katee Robert

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Ep. 36: 34-36-2

Views From the Chair

Play Episode Listen Later Jul 9, 2021 129:09

This week the guys bore themselves with an update on covid then dive into the Rachel Nichols controversy, Jon's experience with Just Egg, Sha'Carri Richardson, and having a work husband/wife. In the second half they get into some feels with the usual therapy cards and how they can each be trapped in their stories. Flock- Kxng Crooked x Life of a Bandana Jon- Wale x Golden Salvation Dyl- Reason x Better Days

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Chef Todd Richards

The Line

Play Episode Listen Later Jun 14, 2021 50:21

Chef Todd Richards is an award-winning chef known for his contemporary cooking style rooted in Soul & Southern cuisines. Todd is the founder of The Soulful Company Restaurant Group in Atlanta which includes Lake & Oak Neighborhood BBQ, Soul: Food & Culture, and the upcoming Kuro. He is also the author of SOUL: A Chef's Culinary Evolution in 150 Recipes and the host of the HRN podcast Soul By Chef Todd Richards.We recorded this episode live at Samesa while Todd was in New York doing research for his next cookbook. We discuss how he started his career, the mentors that have shaped his work, and his own approach to mentoring and management. Particularly in light of the current labor shortage in the hospitality industry, Todd shares his insight on pricing food and taking care of his employees with fair wages, retirement funds, and opportunities for ownership. Plus, we talk about catering to dietary restrictions and food allergies - including Todd's own - and why they present an opportunity to keep challenging yourself and expanding the menu.Subscribe to Todd's HRN podcast Soul by Chef Todd Richards. (Apple Podcasts | Stitcher | Spotify | RSS).This episode was sponsored by JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support theLINE by becoming a member!theLINE is Powered by Simplecast.

PLANT CEO #58 - Josh Tetrick on a mission to change the way meat is made

PLANT CEO

Play Episode Listen Later Jun 7, 2021 39:36

In this PLANT CEO episode we speak with Josh Tetrick, Co-Founder and CEO of Eat Just. Josh recently closed a $170m funding round for his new cultivated meat division named Good Meat. Having received Singaporean government approval he has successfully launched the cell based chicken product intro some high profile locations in Singapore. We discuss this and the success he has had together with what the future holds for cell based meat. We also talk about Just Egg products and what impact that has made in terms of number of eggs saved, reduction of carbon emissions and the amount of water saved. We also manage to talk about electric trucks! https://www.ju.st/ https://goodmeat.co/ About PLANT CEO More people are choosing to follow plant-based diets. Exciting new startups are disrupting this space by creating innovation in food, direct to consumer food delivery services, clothing, health care products and restaurants. We will be interviewing plant-based CEO's and established leaders in their own fields. Hear what drives these entrepreneurs, why they became vegan and learn more about their companies. https://plantceo.com/

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HHHK 331: Plant Based Eggs, the Environment & Your Health with Cyndi O'Meara

Health, Happiness & Human Kind

Play Episode Listen Later Jun 2, 2021 38:06

In today's episode we are joined by Cyndi O'Meara to discuss JUST Egg, a vegan egg substitute made from mung beans, that is strongly marketed as “cholesterol-free” and “one of the most sustainable protein sources available”. We discuss cholesterol, explore the term “natural flavours”, and uncover the myths surrounding water consumption and carbon dioxide emissions, which are very popular arguments used by some members of the vegan community. We then dive into the importance of checking your sources, how to apply this knowledge beyond this specific product, and so much more. Head to https://www.stephlowe.com/podcasts/331 for show notes, episode transcripts and more.

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Stacking Up: Is the Substack eNewsletter Platform Disrupting Food Media?

Tech Bites

Play Episode Listen Later May 25, 2021 47:39

Although it has been growing in popularity since its launch in 2017, Substack’s eNewsetter paid-subscription platform really took off during the pandemic. There are currently 500,000 paid subscribers generating some $17 million in revenue that goes directly to the editors/writers/journalists who produce the content and manage their own subscription lists and payments. Marquee names in tech, politics, and business journalism have migrated away from traditional media to create their own Substack offerings. But how will this trend impact food media, which is ripe for disruption? Guest host Mitchell Davis talks with veteran journalist/award-winning author Emily Nunn, whose Department of Salad Substack newsletter has generated a considerable buzz in and out of bowls across the nation and around the world. Episode 237 is made possible by the generous support of JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Episode 81: Front Dumper

Nicol Park

Play Episode Listen Later May 21, 2021 49:56

Another week another amazing couch guided safari! We hope you enjoy this week's discussion on whale anatomy, living longer, staying cooler and current events. We had a blast recording this week and we hope you all enjoy listening. Thanks as always to our amazing sponsors, JUST EGG and Old Forester. Connect with us at nicolparktours@gmail.com or @Nicol_park_podcast.

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FoodNiche® Tech Summit

Tech Bites

Play Episode Listen Later May 18, 2021 55:17

Can we use technology to build a healthier food system? And what exactly do we mean by healthier? Is that defined by environmental issues, fair and legal labor practices, or wholesome foods that are good for human bodies? The FoodNiche® Tech Summit this May brings together thought leaders, entrepreneurs, policy-makers, and scientists to try and answer these questions. On this episode of Tech Bites, host Jennifer Leuzzi talks with FoodNiche® Tech Summit Executive Director Julia Olayanju, and Ethan Soloviev, Chief Innovation Officer of HowGood. Episode 236 of Tech Bites is made possible by the generosity of JUST Egg.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

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A Real Nanny Nanny Boo Boo

europe change caesar hodgepodge boo boo vegan food topo chico whirled vegan ice cream just egg

Play Episode Listen Later May 14, 2021 51:43

This week on the show, we'll talk about fizzy drinks and tofu Caesar salad and eat Ben & Jerry's Change the Whirled ice cream.Links and things:The salon where I got my hair cut and dyed was Marie Marie, and the stylist's name is Debi. She uses vegan dye! The dog grooming show I'm watching is called Haute Dog.Dave got his post-run coffee at Hodgepodge, which has great vegan drink and snack options.The drinks we talked about with my sister were: grapefruit Topo Chico and Fever Tree Tonic Water and Pink Grapefruit.On the call, Stacy mentioned that she is a fan of my air fryer sushi.JUST Egg is planning to offer its products in Europe by the end of 2021.Here's the corn casserole recipe that uses JUST Egg (it's really a corn pudding).The salads we ate had beds of romaine lettuce topped with tomato, avocado, and roasted broccoli. For a protein, I made a batch of my baked chicken fried tofu. We topped them with Simple Truth Plant Based Caesar Dressing.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

Bruce Linton’s Latest and Tastiest News | Above Food

Midas Letter Podcast

Play Episode Listen Later May 10, 2021

Special guest Bruce Linton is back with another disruptive idea. This time it’s a tasty one as the “Cannabis Godfather” is now the Chairman of the Above Food Advisory Council. Above Food plans to disrupt the plant-based meat and dairy markets with their next-generation plant protein ingredients and consumer brands. The company’s sustainably grown ingredients are completely […]

Should we be eating Invasive Species?

Get Me The Recipe Podcast with Danny and Devon

Play Episode Listen Later Jan 21, 2021 42:51

Hi! We are back and we are talking all about invasive species. Danny was inspired to do this topic from an article that he read in Nat Geo about chefs that specialize in cooking invasive species and how that may be helpful to the environment. He runs down what some examples are, what kind of issues they are causing and what he thinks about them and Devon agrees with pretty much all of what he says. He also talks about a new recipe he made and Devon made a quiche with Just Egg and she is very excited that Taco Bell is bringing back potatoes in March and is in talks with Beyond Meat to bring more vegan options to the menu. We love you, Enjoy! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/devon-moran/support

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Special Edition: Holiday Spending Habits & New Year Planning

mf spending habits holiday spending magicspoon new year planning just egg thenewsworthy

Play Episode Listen Later Nov 21, 2020 13:30

The holiday shopping season is here and the new year is right around the corner, so today we're talking about building better money habits. We discuss holiday shopping, planning for financial success in 2021, and why it might be harder for millennials financially than other generations. Today's episode is brought to you by JUST Egg and MagicSpoon.com/newsworthy Be sure to tune-in again each weekday (M-F) for our regular episodes to get quick, unbiased news roundups in ~10 minutes! Get ad-free episodes by becoming an insider: www.theNewsWorthy.com/insider

Ozan Varol ON: 9 Strategies to Manage Success and Failure in Work and Life

On Purpose with Jay Shetty

Play Episode Listen Later Nov 9, 2020 59:46

Do you crave the mental focus of a rocket scientist but think it's something you will never achieve? Join Jay Shetty and Ozan Varol in this ON Purpose episode to learn simple strategies you can use to make giant leaps in work and life. Varol shares his wisdom on first principle thinking, knowing the difference between strategy and tactic, and shifting your mental focus. Catch the whole episode to hear Jay Shetty and Ozan Varol explain how you can think like a rocket scientist.A word from our sponsors:Find better ways to advance your health. Check out the advanced smartwatch, Fitbit Sense, and visit https://www.fitbit.com to get FREE SHIPPING.Let NetSuite show you how they'll benefit your business with a FREE Product Tour at https://www.NetSuite.com/Jay.JUST Egg makes it easy to take the first step toward a healthier lifestyle and plant-based diet, without sacrificing taste. JUST Egg is available nationwide on Amazon Prime Now or Instacart or at Whole Foods, your local grocery store or co-op in the egg aisle or frozen section. Literati is a subscription book club that sends a beautiful book to your door each month, hand-picked by world-renowned authors and leaders. Visit https://www.literati.com/ONPURPOSE to get $50 off your annual membership.

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Special Edition: Two Takes on Election Aftermath

america donald trump elections republicans democrats election day mf election aftermath two takes just egg

Play Episode Listen Later Nov 7, 2020 18:34

It's the weekend after Election Day, so today you'll hear analysis from two different political strategists, one Democrat and one Republican. We discuss how they're feeling about the presidential race right now, what they make of President Trump's legal challenges and claims, what they think this election says about America, and much more... This episode is brought to you by JUST Egg and Apostrophe.com (Listen for the discount code) Be sure to tune-in again each weekday (M-F) for our regular episodes to get quick, unbiased news roundups in ~10 minutes!

Vote Counts Continue, More Congress Diversity & Election Comforts- Thursday, November 5th, 2020

Play Episode Listen Later Nov 5, 2020 12:59

The news to know for Thursday, November 5th, 2020! We're talking about: how more states have called projected winners in the presidential race legal challenges that could mean it still might not be over even if a winner is declared the balance of power in the House and Senate how Joe Biden set a new election record which Google searches spiked on election night an explanation of the electoral college All that and more in around 10 minutes... Head to www.theNewsWorthy.com/shownotes to read more about our guest or any of the stories mentioned. This episode is brought to you by JUST Egg and Apostrophe.com (Listen for the discount code) Vote for The NewsWorthy: https://awards.discoverpods.com/ Support the show and become an INSIDER here: www.theNewsWorthy.com/insider Sources: Latest Presidential Race Results: Politico, AP Record Number of Biden Votes: CBS News, USA Today Trump Sues PA, MI, GA: AP, WaPo, WSJ, The Detroit News USPS Untraced Ballots: WaPo, Politico Reporter, Reuters, Vox Senate Balance of Power: CNN, WSJ, AP, Reuters More Diversity in Congress: The Hill, Business Insider. NY Times Oregon Decriminalizes Hard Drugs: AP, FOX News, NY Times New MS State Flag Approved: NBC News, CBS News, AP Americans Seek Comfort Food & Booze: CNN, Newsweek, Google Trends Drake Set Billboard Record: AP, Billboard Cosmic Radio Burst Source: AP, USA Today, Engadget, CNN Thing to Know Thursday: Electoral College: AP, CBS News, USA Today

Election Results Roundup, Record Gun Sales & Baby Shark Milestone- Wednesday, November 4th, 2020

Play Episode Listen Later Nov 4, 2020 12:22

The news to know for Wednesday, November 4th, 2020! We'll tell you about: where things stand the morning after Election Day which key swing states both Trump and Biden have won so far & what to watch for next the one thing both parties can celebrate how the U.S. left a major international agreement at midnight gun sales soaring why robots disappeared from some retail stores LinkedIn's newest tool to help you change careers Those stories and more in about 10 minutes! Award-winning broadcast journalist and former TV news reporter Erica Mandy breaks it all down for you. Head to www.theNewsWorthy.com to read more about any of the stories mentioned under the section titled 'Episodes' or see sources below... This episode is brought to you by JUST Egg and Apostrophe.com (Listen for the discount code) Thanks to The NewsWorthy INSIDERS for your support! Become one here: www.theNewsWorthy.com/insider Sources: Election Results So Far: Politico, AP, Reuters, WSJ, Trump Tweet McConnell Wins Re-election: NBC News, AP Graham Wins Re-election: Politico, NY Times Hickenlooper Wins in South Carolina: The Hill, Bloomberg Jones Loses Re-Election: Axios, CNN House & Senate Majorities: FOX News, NY Times, NBC News 3 States Legalize Recreational Marijuana: ABC News, AP FL Raises Minimum Wage: The Hill, FOX Business CO Abortion Ban Fails: Denver Post, Vox CA Gig Workers: LA Times, Axios Voter Turnout Latest: WaPo, Elect Project Few Voting Issues Reported: CNN, AP, Roll Call Tweets “Stay Safe and Stay Home” Robocalls: USA Today, Reuters, Axios, The Hill SCOTUS to Hear Catholic Adoptions Case: NBC News, WSJ, WaPo U.S. Leaves Paris Climate Accord: Politico, ABC News, AP, NPR Gun Sales Soar to Record Highs: CBS News, The Hill, Fox News Walmart Abandons Shelf-Stocking Robots: AP, CNBC, WSJ YouTube's Most-Viewed Video: CNN, The Verge, YouTube Work Wednesday: LinkedIn's Career Explorer: USA Today, TechCrunch, LinkedIn, Career Explorer

Election Day Preps, Record Hurricane Season & ‘Day of the Dead'- Monday, November 2nd, 2020