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6 episodes with Kathy Freston
2 episodes with Kathy Freston
2 episodes with Kathy Freston
2 episodes with Kathy Freston
2 episodes with Kathy Freston
2 episodes with Kathy Freston
3 episodes with Kathy Freston
2 episodes with Kathy Freston
3 episodes with Kathy Freston
Curious about a vegan diet? Health and wellness expert Kathy Freston shares tips for making a gradual, easy transition to plant-based eating with lasting health benefits.
New York Best Selling Author, Kathy Freston shares insights from her new book, The Lean _ A Revolutionary and Simple 30-Day Plan for Healthy, Lasting Weight Loss. Kathy shares practical ideas on how to make the change to a healthy, plant-based diet and lifestyle that can contribute to total wellness, lasting weight loss and increased longevity.
New York Times bestselling author of multiple health and wellness books, Kathy Freston talks about her book, (co-authored with Gene Stone) 72 REASONS TO BE VEGAN; Why Plant-Based. Why Now. Kathy discusses the extraordinary benefits of switching to a vegan diet and shares tips for transitioning to a plant-powered lifestyle, while still eating indulgent, delicious foods! Learn more about Laura's television show, access lots of vegan recipes, online videos and more at JazzyVegetarian.com Learn more about Kathy Freston at KathyFreston.com Learn more about Laura's television show, access lots of vegan recipes, online videos and more at JazzyVegetarian.com Learn more about your ad choices. Visit megaphone.fm/adchoices
NY Times Best Selling Author Kathy Freston shares her journey in becoming 'The Veganist' - a knick name Bono himself gave her and hey, if Bono gives you a knick name, you take the knick name. She's written/co-written 9 books, spent time on Oprah, Ellen, Good Morning, America and more, where she's explained her belief of 'leaning in.' What is 'leaning in?' Give a listen to this brand new episode and find out. In equally important good happenings, Kathy is actually our neighbor here in town, I literally bumped into her on line - not online - I'm talking an actual line of people and possibly the greatest thing ever: My husband is kinda her stalker...but in a GOOD way. How do I know it's a GOOD way? Kathy hugs her stalker every time she sees him. That's how I know.
Episode 48 Well in today's episode we improvise because we had recorded our guest interview on zoom but then couldn't retrieve it for editing! What happened?! It vanished so our guest has graciously agreed to do it again. So for this episode we talk about our trip to Sedona and our plant-based getaway. During our time, we also had a Masterclass through the Support System we are a part of. Along with Sheri Salata, we learned from Kathy Freston and Donny Mackower about plant-based living and some myths about protein and tofu. And we start preparing for our We Care Spa coming up this weekend. It's one of those places that have been on our “someday” list that we moved to our today list. A detox weekend to give our bodies a reset.
Today we have Kathy Freston, a New York Times bestselling author of multiple health and wellness books, notably The Lean, Quantum Wellness, and Clean Protein. Her advocacy for a more healthy, sustainable, and just food system is inspired by her concern for human health as well as animal and environmental welfare. Kathy appears frequently on national TV, including Ellen, Dr. Oz, Good Morning America, The Talk, Extra, and Oprah, and her work has been featured in Vanity Fair, Harper's Bazaar, Self, W, Fitness, and The Huffington Post. Kathy enjoys hiking and biking, is a self proclaimed foodie, will travel almost anywhere for a good plant-based meal, and is obsessed with her adopted mutt, Trixie. Join us in this episode to hear Kathy's story and big reasons why it can benefit us so much to develop a plant based lifestyle. Her journey 1:08Being aware of animals and slaughter 6:50What changed when she switched 13:05Biggest reasons from her book of being plant based 23:06How you should start 28:16Feeling more clear and aware 33:31Her routine and diet 37:04“I know a lot of people cringe when they say, ‘But where do you get your protein?' because we hear that all the time, but that's a genuine question. People really do, they're worried because Wall Street tells them, all these companies tell them they need to eat a lot of meat and dairy for protein. They really, truly believe that, so I honor that. I take them seriously, and I answer them with as much information in a friendly way as I can because they're not just being rhetorical.” 22:33https://www.kathyfreston.com/
Eva Latchem is a Certified Health Coach, Personal trainer and a run coach, and a Certified Pharmacy Technician for 27 years. Here's what she says about herself. "I have a passion for being alongside others and helping them achieve their health goals. My passion for health began when I was 34 years old. I had a major health scare which made me make some lifestyle changes. These lifestyle changes have had many health benefits over the last 10 years. Once I gained resources to help my health and change my lifestyle it made me want to help others in the same way! In today's world many individuals want to make a lifestyle change but do not know where to begin or have information but do not know where to start. As a Certified Health Coach I help individuals gain the tools needed to make those lifestyle changes and help individuals achieve their goals." Here are some of the topics we discuss in our conversation. Here's what we discussed. Motivation and what to do when it begins to decrease. Responding correctly to health conditions. New Year's Resolutions The Power of Balance Th Danger of Comparing ourselves with others on social media and MORE! You can find and work with Eva by going to her Facebook page. Her link is below. https://www.facebook.com/Health-Coaching-with-Eva-Latchem-102862198069726 Books mentioned in the Podcast. The Lean by Kathy Freston https://www.amazon.com/Lean-Revolutionary-Simple-Healthy-Lasting-ebook/dp/B007H9GUII/ref=sr_1_1?crid=2J388MD7HQII8&keywords=the+lean+kathy+freston&qid=1641783484&sprefix=the+lean+by+Kathy++Freston%2Caps%2C106&sr=8-1 Life Beyond the Scale by Benjamin Lee https://www.amazon.com/Life-Beyond-Scale-Benjamin-Lee/dp/1791665675/ref=sr_1_1?crid=3OFZPRBAKM4C9&keywords=life+beyond+the+scale+by+benjamin+lee&qid=1641787939&sprefix=life+beyond+the+scale+by+benjamin+lee%2Caps%2C73&sr=8-1 The Caffeine Blues by Stephen Creniske: https://www.amazon.com/Caffeine-Blues-Hidden-Dangers-Americas/dp/0446673919/ref=sr_1_3?crid=GUCHG4UNOCIB&keywords=the+caffeine+blues&qid=1641786493&sprefix=the+caffein%2Caps%2C119&sr=8-3 Will Power Doesn't Work by Benjamin Hardy: https://www.amazon.com/Willpower-Doesnt-Work-audiobook/dp/B07BH2836Z/ref=sr_1_1?crid=2B3NSEZ9Z1LXW&keywords=willpower+doesn%27t+work+by+benjamin+hardy&qid=1641788064&sprefix=Will+power+doesn%27t%2Caps%2C92&sr=8-1 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/icdbenjaminlee/message Support this podcast: https://anchor.fm/icdbenjaminlee/support
An intimate conversation on gratitude with Kathy Freston and Lisa Oz in the spirit of Thanksgiving. Kathy Freston - How to Live a More Authentic, Genuine Life on Purpose: https://podcasts.apple.com/us/podcast/kathy-freston-how-to-live-more-authentic-genuine-life/id1551880024?i=1000515671678 Lisa Oz - How to Transform Yourself: https://podcasts.apple.com/us/podcast/lisa-oz-how-to-transform-yourself/id1551880024?i=1000521059083 A “Choose You Now” Chat with Kathy Freston and Lisa Oz: https://podcasts.apple.com/us/podcast/a-choose-you-now-chat-with-kathy-freston-and-lisa-oz/id1551880024?i=1000530636459 Exclusive Bonus Content: https://www.patreon.com/ChooseYouNow Send us your questions and comments at chooseyounowpodcast@gmail.com For more about my Nutrition services and resources, visit me at PlantBasedDietitian.com
Superfan Big Will The Champ calls into hotline to share a video of another famous podcaster saying the TCB catch phrase "Best To You!". Bryan and Krissy debate wether they are being imitated or if "Best To You!" is phrase making it's rounds in the lexicon. Then Bryan recalls a TCB bit that mysteriously made it to Howard Stern Show (Spoiler....clearly Stern is NOT listening to TCB!). Then the gang talk about cults in their many forms. Gyms, diet fads, churches, yoga studios and other ways we get sucked in. Finally, the gang review some of the fitness fads from the 1980's. LINKS:Want a TCB limited edition collectible sticker? Each series sticker is limited and first come, first serve. Click HERE to find out how!Send us show ideas, comments, questions or hate mail by texting us or leaving a voicemail at 1-661-Best-2-Yo (1.661.237.8296)Watch Us on YouTubeTCB Live On Fireside AppAll Sponsor Codes & Links Get A Free DOZEN Tamales From Texas Lone Star Tamales (Use Code TCB at Checkout)Streamlight Lending By SunTrust Bank (Use Code TCB for additional interest savings)BeachBound is beach focused vacation travel planning agency...online!Special Thanks:Special Thanks To Moon Cheese For The Snacks! Use Code TCB For 15% Off Moon Cheese Products...Click HereSpecial Thanks To Project Pollo Our Vegan Burgers!Studio Snacks Provided By Siete Chips! (Try The Fuego Flavor!)Castbox is the TCB publishing partner . Download The App Here!New Episodes on Tuesdays and now Fridays everywhere you listen to podcasts!1-(661)-BEST-2-YO | (1-661-237-8296)
A “Choose You Now” Chat with Kathy Freston and Lisa Oz A National Girlfriend's Day celebration sit-down with two extraordinary women (and previous guests of the show). Kathy Freston and Lisa Oz join us once again and we dig deep on people in our lives, where our inspiration comes from, the best advice we have ever been given, where our inspiration comes from, and so much more. Grab a cup of coffee, tea (or wine, if that is the mood) and enjoy this cozy, candid conversation. Kathy Freston - How to Live a More Authentic, Genuine Life on Purpose: https://podcasts.apple.com/us/podcast/kathy-freston-how-to-live-more-authentic-genuine-life/id1551880024?i=1000515671678 Lisa Oz - How to Transform Yourself: https://podcasts.apple.com/us/podcast/lisa-oz-how-to-transform-yourself/id1551880024?i=1000521059083 Send us your questions and comments at chooseyounowpodcast@gmail.com For more about my Nutrition services and resources, visit me at PlantBasedDietitian.com
New York Times best-selling author of multiple health and wellness books, Kathy Freston will discuss her newest book (coauthored with Gene Stone), 72 Reasons to Be Vegan: Why Plant-Based. Why Now. Kathy will discuss the extraordinary benefits of switching to a vegan diet and share tips for transitioning to a plant-powered lifestyle while still eating indulgent, delicious foods!
Kathy Freston gives 72 reasons to be vegan, and Frances Gonzalez of Vegan Wines helps us become connoisseurs of the right wines to serve with vegan foods.
Why be vegan? Best-selling author Kathy Freston has come up with 72 of the best reasons! Everything from better health to better skin to better sex! She joins "The Weight Loss Champion" Chuck Carroll to talk about the list from her new book, 72 Reasons To Be Vegan, on this episode of The Exam Room™ podcast. Plus, Chuck reports on a massive study showing a strong connection between nitrate-rich vegetables and heart health. Which veggies lower the risk of heart disease, stroke, and clogged arteries? Find out as the diets of almost 60,000 people are put under the microscope! — — — 72 Reasons To Be Vegan Order: https://amzn.to/3vbCjI0 — — — Nitrate Vegetables Study http://bit.ly/NitrVegStudy — — — Kathy Freston Twitter: @kathyfreston IG: @kathyfreston Facebook: http://bit.ly/KathyVeganFB — — — Chuck Carroll IG: @ChuckCarrollWLC Twitter: @ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — Barnard Medical Center Telemedicine Schedule Appointment https://bit.ly/BMCtelemed 202-527-7500 — — — Physicians Committee Twitter: @PCRM IG: @PhysiciansCommittee Facebook: https://wghtloss.cc/PCRMFacebook YouTube: https://bit.ly/PCRMYouTube — — — Share the Show Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify or many other podcast providers. Don’t forget to share it with a friend for inspiration!
https://www.alainguillot.com/kathy-freston/ Kathy Freston is a wellness activist and writer with a focus on healthy eating and conscious living. Her book is 72 Reasons to Be Vegan: Why Plant-Based. Why Now Get the book here https://amzn.to/3nPXpJD
Thanks to proper information dissemination and awareness, going vegan these days has been well-accepted by many. Now, it is about having a healthier diet and fighting for issues that truly matter. Kathy Freston joins Elliot Begoun to share her own vegan journey that inspired her to pursue a life purpose way bigger than her. She delves into her work as an activist for plant-based diet, animal welfare, global warming, and even proper food packaging. Kathy also talks about the contents of her book, 72 Reasons to Be Vegan, to highlight how the knowledge about this way of life can resonate with vegans and omnivores alike.Love the show? Subscribe, rate, review, and share! tigbrands.com/tig-talks/
Kathy Freston is the vegan spokesperson, Gene Stone is a ghost-writer for humane causes, both are best-selling authors. What happens when they decide to put their brilliance together? A new book—72 Reasons to Be Vegan. Both Kathy and Gene have been on the show before (episodes 83 and 100, respectively), so we dedicated this episode to catch up and chat exclusively about the book. With 72 reasons, there was plenty to talk about. Meant to be an advocacy tool for those already eating a plant-based, we were delighted by the book’s fun-loving nature and fact-based evidence. From dismantling the vegan stigma to what’s really wrong with eggs, Kathy and Gene prove there are plenty of reasons to be vegan. What we discuss in this episode: - Why Kathy and Gene partnered for the book - 72 Reasons to Be Vegan - The skyrocketing vegan food market and our favorite vegan products - Chicken farming and the egg industry - Personal vegan stories - JUST Egg - Follow Kathy @KathyFreston and Gene @genestone2022 Connect with Switch4Good - YouTube - https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg - Facebook - https://www.facebook.com/Switch4Good/ - Instagram - https://www.instagram.com/switch4good/ - Twitter - https://twitter.com/Switch4GoodOrg - Website - https://switch4good.org/
If there's one person who put the vegan lifestyle on the map, it would have to be Kathy Freston. For over 10 years, Kathy has been part of the plant-based movement. She has written nine books including Veganist, The Lean, Clean Protein, and Quantum Wellness. Her newest offering, co-authored with Gene Stone, is entitled "72 Reasons To Be Vegan - Why Plant-Based. Why Now" which was released on March 30 of this year. Kathy's appearance on The Oprah Winfrey show inspired Oprah and her entire staff to go entirely vegan for 21 days. In addition, Kathy appears frequently on national TV, including Ellen, Dr. Oz, Good Morning America, The Talk, Extra, and Oprah, and her work has been featured in Vanity Fair, Harper’s Bazaar, Self, W, Fitness, and The Huffington Post. In this episode, Kathy Freston and Nancy touch on numerous subjects including: Kathy's personal journey to veganism Faux meats and processed food How to reduce our environmental impact Soy and breast cancer Dairy intolerance Better sex and glowing skin Keto diet Foodborne illness You can find Kathy's new book "72 Reasons To Be Vegan" here. Follow her on Instagram and learn more about Kathy Freston on her website. Thanks to Bragg for sponsoring today's podcast. Go to www.Bragg.com and use coupon code VEGAN15 for 15% off your first order. Additionally, you can find my organic vegan CBD products made from hemp on my website. If you have any questions about how CBD may help you, don't hesitate to reach out to me at questions@ordinaryvegan.net. For recipes and inspiration, follow me on Instagram @ordinaryvegan and join our fun Facebook Group and community. Sign up so you don't miss any of Ordinary Vegan's podcasts or recipes. Are you looking for a simple, no-fuss recipe book? You can purchase my book “The Easy Five-Ingredient Vegan Cookbook” here. Also, if you get a chance, please write a review on Spotify or Apple Podcasts so our community can grow. Thanks for listening and a big thank you to Kathy Freston for sharing her knowledge with the Ordinary Vegan community!
New York Times bestselling author and Tedx talker Kathy Freston is out with a brand new book! 72 Reasons to Be Vegan is a compact, easy to digest, and highly entertaining summary of why plant-based is the solution to so many of our problems! Order NOW for immediate delivery in print or audible: https://amzn.to/2PGhaqe It's everything you need to know about graduating beyond meat and dairy, but may have been afraid to ask! Co-authored by NYT bestselling author Gene Stone, it covers nutrition, disease prevention, fitness, climate change, and sex, specifically how sexual function can be improved for men and women on a vegan diet. Now that we have your attention... this is the perfect book to satisfy your own curiosity or to give to that veg-curious friend. For more: kathyfreston.com. Kathy Freston, who has appeared on Ellen, Good Morning America, Extra, and Oprah, talks to #JaneUnChained's Jane Velez-Mitchell. Visit JaneUnChained.com for thousands of printable vegan recipes.
New York Times bestselling author and Tedx talker Kathy Freston is out with a brand new book! 72 Reasons to Be Vegan is a compact, easy to digest, and highly entertaining summary of why plant-based is the solution to so many of our problems! Order NOW for immediate delivery in print or audible: https://amzn.to/2PGhaqe It's everything you need to know about graduating beyond meat and dairy, but may have been afraid to ask! Co-authored by NYT bestselling author Gene Stone, it covers nutrition, disease prevention, fitness, climate change, and sex, specifically how sexual function can be improved for men and women on a vegan diet. Now that we have your attention... this is the perfect book to satisfy your own curiosity or to give to that veg-curious friend. For more: kathyfreston.com. Kathy Freston, who has appeared on Ellen, Good Morning America, Extra, and Oprah, talks to #JaneUnChained's Jane Velez-Mitchell. Visit JaneUnChained.com for thousands of printable vegan recipes.
New York Times bestselling author and Tedx talker Kathy Freston is out with a brand new book! 72 Reasons to Be Vegan is a compact, easy to digest, and highly entertaining summary of why plant-based is the solution to so many of our problems! Order NOW for immediate delivery in print or audible: https://amzn.to/2PGhaqe It’s everything you need to know about graduating beyond meat and dairy, but may have been afraid to ask! Co-authored by NYT bestselling author Gene Stone, it covers nutrition, disease prevention, fitness, climate change, and sex, specifically how sexual function can be improved for men and women on a vegan diet. Now that we have your attention... this is the perfect book to satisfy your own curiosity or to give to that veg-curious friend. For more: kathyfreston.com. Kathy Freston, who has appeared on Ellen, Good Morning America, Extra, and Oprah, talks to #JaneUnChained's Jane Velez-Mitchell. Visit JaneUnChained.com for thousands of printable vegan recipes.
If there’s one person who has put a face on the vegan lifestyle, it would have to be Kathy Freston. Kathy has written nine books including the popular Veganist, The Lean, and Clean Protein, and she’s been an outspoken plant-based proponent in the mainstream media for many years - including popular appearances on Ellen, Oprah, Good Morning America, and The View. Her new book written with last week’s podcast guest, Gene Stone, is called 72 Reasons to Be Vegan and we continue this conversation in her usual approachable and attainable way. And, that’s what we love about Kathy. Her philosophy is ‘progress over perfection’ because, let’s face it, no one is perfect - and we’re all on a journey towards making ourselves better humans. 72 Reasons to Be Vegan is an extension of the work that she has been doing for years and, judging by her enthusiasm, and her inner and outer beauty, she won’t be stopping anytime soon. Episode and PLANTSTRONG Resources: 72 Reasons to Be Vegan Kathy Freston Website and Resources Join our Life-Altering PlantStrong Retreat in Sedona, AZ - October 11th-16th, 2021 Visit the new PlantStrong website PLANTSTRONG Meal Planner - use code: STARTFRESH for a 14-Day Free Trial. Yes, you have to enter a credit card - but you won’t be charged if you cancel before the trial ends and that’s a click of a button. Enjoy the test drive and get cooking! Theme Music for Episode Promo Theme Music
The time of meat has come to an end. Sorry, that's just how it is. No meat ever again. But there's good news. You can eat plants. Tasty plants, like lentils. Don't look at me like that. They taste good if you know how to make them. We can't honestly vouch for vegan cheese, though. That's just not there yet. 72 Reasons to Be Vegan: Why Plant-Based. Why Now. - amzn.to/3djk4Jw See omnystudio.com/listener for privacy information.
Have you ever come across a person in your life who just brings out the best in you? They challenge you, ask the right questions, they’re present, and recognize a gift that maybe YOU didn’t even know you had? Author, Gene Stone, is one of those people for Rip and, if his name doesn't sound familiar, his writing surely will. Gene is the author or co-author of over 50 books including two of Rip's books - “The Engine 2 Diet” and “Plant Strong.” Other familiar titles include Dr. Michael Greger’s book, “How Not to Die,” the first “Forks over Knives,” or “Living the Farm Sanctuary Life” by Gene Bauer. The list of his books on health, wellness, and nutrition is certainly impressive and, today, we dig into his latest project, “72 Reasons to Be Vegan” that he co-wrote with vegan rockstar, Kathy Freston. Here’s the cool thing about Gene. When Rip first met him back in 2006, he wasn’t plantstrong at all, but he did have an open mind, allowing him to have a Galileo moment while writing "The Engine 2 Diet." Today, he eats, sleeps, breathes and writes the lifestyle, which is how his new book, “72 Reasons to Be Vegan” came to be. This new book answers the inevitable question that we all get - "WHY would you do that?!” Let’s catch up and start answering these questions with Gene Stone. Episode and PLANTSTRONG Resources: Join our Life-Altering PlantStrong Retreat in Sedona, AZ - October 11th-16th, 2021 72 Reasons to Be Vegan Gene Stone's Website and Resources Visit the new PlantStrong website PLANTSTRONG Meal Planner - use code: STARTFRESH for a 14-Day Free Trial. Yes, you have to enter a credit card - but you won’t be charged if you cancel before the trial ends and that’s a click of a button. Enjoy the test drive and get cooking! Theme Music for Episode Promo Theme Music
Did you know that if you adopt a vegan diet you can enjoy better sex? Save money? Have glowing skin? You can ward off Alzheimer’s, Type 2 diabetes, rheumatoid arthritis, and other metabolic diseases. Join the cool kids, like Gandhi, Tolstoy, Leonardo—and Kyrie Irving, Kat Von D, and Joaquin Phoenix. Oh, and did we mention have better sex? (It’s about blood flow.) Those are just some of the 72 reasons we should all be vegan, as compiled and persuasively argued by Gene Stone and Kathy Freston, two of the leading voices in the ever-growing movement to eat a plant-based diet. While plenty of books tell you how to go vegan, 72 Reasons to Be Vegan is the book that tells you why. And it does so in a way that emphasizes not what you’d be giving up, but what you’d be gaining.
Author Dorothy Graham O’Dell discusses her book The Overcomer: Facing Challenges with Faith and Courage. Plus, author Kathy Freston discusses her new book, 72 Reasons to Be Vegan. Did you know that if you adopt a vegan diet, you can enjoy better sex; save money; have glowing skin; and ward off Alzheimer’s, type 2 diabetes, rheumatoid arthritis, and much more?
About 72 Reasons to be Vegan: Why Plant-Based. Why Now.Better sex, glowing skin, and more money…by going veganDid you know that if you adopt a vegan diet you can enjoy better sex? Save money? Have glowing skin? You can ward off Alzheimer’s, Type 2 diabetes, rheumatoid arthritis, and other metabolic diseases. You can eat delicious burgers. Help save the planet. Join the cool kids, like Gandhi, Tolstoy, Leonardo—and Kyrie Irving, Kat Von D, and Joaquin Phoenix. Oh, and did we mention have better sex? (It’s about blood flow.)Those are just some of the 72 reasons we should all be vegan, as compiled and persuasively argued by Gene Stone and Kathy Freston, two of the leading voices in the ever-growing movement to eat a plant-based diet. While plenty of books tell you how to go vegan, 72 Reasons to Be Vegan is the book that tells you why. And it does so in a way that emphasizes not what you’d be giving up, but what you’d be gaining."Bestselling vegan activist Kathy Freston and the movement’s best chronicler, Gene Stone, team up to give us 72 reasons to go plant based (and better sex is just one of them!) A must-read for anyone concerned about the future of our planet, their own health, or the moral ramifications of meat-eating.”—Dan Buettner, National Geographic Fellow and author of The Blue Zones This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit healthmatters.substack.com
Author Kathy Freston joins Earth911 to talk about her new book with co-author Gene Stone, 72 Reasons to Be Vegan: Why Plant-Based. Why Now. The book explains the benefits of plant-based eating and exposes the unhealthy, often gross truth about our inhumane industrial meat and dairy complex. Freston explains the health and environmental impacts of the meat and dairy industry in detail in the book and the facts shares here will make anyone think twice before eating a hamburger. But being "veganish" instead of perfectly vegan is a great step for the environment, providing a greater positive impact on an annual basis than switching to an electric vehicle.We also discuss meat and dairy addiction mechanisms that tap into human opiate receptors to make cravings almost unbearable for some people, and Freston recommends adopting a plant-based meat alternative that contains heme proteins, which mimic the iron-rich components of meat and blood without the negative health consequences. There's also plenty to worry about in a pescatarian diet, Freston warns. Not only is the world's fish population expected to collapse by 2048 if current practices continue, the bodies of wild fish are shot through with plastic, mercury and pharmaceuticals that can harm our bodies.But the conversation is not all about bad news. Making the switch to plant-based eating can improve our health, mental acuity, and the planet. Tune in to hear about 72 Reasons to Be Vegan, and check out Freston's previous books, The Book of Veganish: The Ultimate Guide to Easing into a Plant-Based, Cruelty-Free Awesomely Delicious Way to Eat and Quantum Wellness Cleanse: The 21-Day Essential Guide to Healing Your Mind, Body and Spirit.
Kathy Freston Be empowered by New York Times bestselling author of multiple books, including the new 72 Reasons to Be Vegan, Kathy Freston, as she_ _shares how wellness is a process, a journey, and a way of orienting yourself towards life and how speaking your truth is a path to leading an authentic life. Kathy's website: http://kathyfreston.com/ Kathy's Instagram: https://www.instagram.com/kathyfreston/ Send us your questions and comments at chooseyounowpodcast@gmail.com For more about my Nutrition services and resources, visit me at PlantBasedDietitian.com
Join Joyce and author Kathy Freston for a 30-minute walk to chat about Kathy's new book and her journey to a vegan lifestyle.About KathyKathy Freston (kathyfreston.com) is a New York Times bestselling author of multiple health and wellness books, notably The Lean, Clean Protein. Her newest book, 72 Reasons to be Vegan, co-authored by Gene Stone, is out Spring 2021. Her advocacy for a more healthy, sustainable, and just food system is inspired by her concern for human health as well as animal and environmental welfare. Kathy appears frequently on national TV, including Dr. Oz, Good Morning America, The Talk, Extra, and Oprah, and her work has been featured in Vanity Fair, Harper's Bazaar, Self, W, Fitness, and The Huffington Post. Kathy enjoys hiking and biking, will travel almost anywhere for a good plant-based meal, and is obsessed with her adopted mutt, Trixie.Connect with KathyWebsite: http://kathyfreston.com/books/Facebook: https://www.facebook.com/kathyfreston.veganist/Instagram: https://www.instagram.com/kathyfreston/Twitter: https://twitter.com/kathyfrestonBook: 72 Reasons to be Vegan
Health activist, best selling author and proud vegan Kathy Freston is a master at modelling just how welcoming, warm, vibrant and fun an animal free diet can be. However like most of us Kathy grew up loving meat. Joyfully devouring all the animal products and even going hunting with her then boyfriend. 16 years ago while playing with her little dog a lightbulb went off…. In Kathy's latest book co-authored with ... READ MORE The post Kathy Freston and 72 Reasons To Be Vegan: Why Plant-based Why Now. appeared first on Healthification.
So often the roadblock to living an optimally healthful life is… family. There are so many misconceptions that powerful interests promote to try and get parents to feed their children cow's milk, which — because we're not cows - is not healthy and can foster health problems. Ditto for meat consumption, which can lead to preventable illnesses like heart disease. Processed meat, which includes deli slices and bacon, has officially been declared to be a carcinogen by the World Health Organization, something media and doctors rarely mention. Details here: https://bit.ly/3c8SSxO Now, two amazing health experts set the record straight in a new book! Nourish: The Definitive Plant-Based Nutrition Guide for Families (November 2020, Health Communications, Inc.) - The authors have recently been featured in Real Simple, PopSugar, Alicia Silverstone's The Kind Life and on Cincy Lifestyle, WFLA Daytime and IG Lives with Kathy Freston, Dr. Michael Greger and more! Now meet Reshma Shah, Md, MPH and Brenda Davis, RD. JaneUnChained.com's Jane Velez-Mitchell, award-winning journalist, documentarian and New York Times bestselling author, conducts the interview.
So often the roadblock to living an optimally healthful life is… family. There are so many misconceptions that powerful interests promote to try and get parents to feed their children cow's milk, which — because we're not cows - is not healthy and can foster health problems. Ditto for meat consumption, which can lead to preventable illnesses like heart disease. Processed meat, which includes deli slices and bacon, has officially been declared to be a carcinogen by the World Health Organization, something media and doctors rarely mention. Details here: https://bit.ly/3c8SSxO Now, two amazing health experts set the record straight in a new book! Nourish: The Definitive Plant-Based Nutrition Guide for Families (November 2020, Health Communications, Inc.) - The authors have recently been featured in Real Simple, PopSugar, Alicia Silverstone's The Kind Life and on Cincy Lifestyle, WFLA Daytime and IG Lives with Kathy Freston, Dr. Michael Greger and more! Now meet Reshma Shah, Md, MPH and Brenda Davis, RD. JaneUnChained.com's Jane Velez-Mitchell, award-winning journalist, documentarian and New York Times bestselling author, conducts the interview.
So often the roadblock to living an optimally healthful life is… family. There are so many misconceptions that powerful interests promote to try and get parents to feed their children cow’s milk, which — because we’re not cows - is not healthy and can foster health problems. Ditto for meat consumption, which can lead to preventable illnesses like heart disease. Processed meat, which includes deli slices and bacon, has officially been declared to be a carcinogen by the World Health Organization, something media and doctors rarely mention. Details here: https://bit.ly/3c8SSxO Now, two amazing health experts set the record straight in a new book! Nourish: The Definitive Plant-Based Nutrition Guide for Families (November 2020, Health Communications, Inc.) - The authors have recently been featured in Real Simple, PopSugar, Alicia Silverstone’s The Kind Life and on Cincy Lifestyle, WFLA Daytime and IG Lives with Kathy Freston, Dr. Michael Greger and more! Now meet Reshma Shah, Md, MPH and Brenda Davis, RD. JaneUnChained.com's Jane Velez-Mitchell, award-winning journalist, documentarian and New York Times bestselling author, conducts the interview.
Matt Frazier is a vegan ultramarathoner, author, and entrepreneur, best known as the founder of the No Meat Athlete movement. Matt's books have sold over 100,000 copies in five languages, and he and his work have been featured in books by Rich Roll, Seth Godin, and Kathy Freston; print magazines such as Runner’s World, Trail Runner, Outside, Health, and VegNews, and other media including CNN, Sports Illustrated, People, Huffington Post, Forbes, Business Insider, and WebMD. Matt is the co-founder of Complement, 80/20 Plants, and Plant Bites, three brands that share a mission to grow the plant-based movement and help vegans thrive. He lives in Asheville, North Carolina, with his wife, two children, and rescued dog.Matt Frazier: nomeatathlete.com IG: nomeatathlete_officialDustin Harder: veganroadie.com IG: @theveganroadie.com David Rossetti: davidrossetti.com IG: @drossetti
On this episode of the podcast John Papola speaks with the Co-Founder and Executive Director of the Good Food Institute, Bruce Friedrich. Bruce is also a TED Fellow whose TED 2019 Talk has been viewed millions of times. The two discuss Friedrich's journey to founding the Good Food Institute, and how he uses innovation and market forces to make food practices better for consumers. More On Our Guest Wikipedia Good Food Institute Bio Twitter Amazon Author Page “The next global agricultural revolution” TED Talk References from This Episode At The Fork (film) Clean Protein by Kathy Freston & Bruce Friedrich Diet for a Small Planet by Frances Moore Lappe Christianity and the Rights of Animals by Andrew Linzey
This was taped before covid19.How many times have you dieted and lost weight, only to put much or all of it back on?Now there is a radically effective approach to positive and lasting change.National Best Selling author, Kathy Freston, joins Andrea and Lisa to chat about her book and ways to keep the pounds off, The Lean: A Revolutionary (and Simple!) 30-Day Plan for Healthy, Lasting Weight Loss.
Kathy Freston is the epitome of the cool vegan. Her fun, friendly, and effortless style is displayed across her work—from her eight books to her guest appearances on virtually every primetime talk show (including Oprah). In this episode, she reveals how she transformed from a girl who would go hunting with her boyfriend to the vegan spokesperson she is today. From recalling a hilarious dinner party catered by the famous Chef Tal Ronnen to listing off heart-warming qualities of animals, Kathy will charm you throughout the entire episode. What we discuss in this episode: - Kathy’s gradual transformation to a vegan diet - How to talk to others about veganism - Her celebrity encounters with Oprah and chef Tal Ronnen - Making veganism fun and accessible - For Kathy’s work visit her website: kathyfreston.com Connect with Switch4Good - Youtube: https://www.youtube.com/channel/UCQ2toqAmlQpwR1HDF_KKfGg - Facebook: https://www.facebook.com/Switch4Good/ - Instagram: https://www.instagram.com/switch4good/ - Twitter: https://twitter.com/SwitchForGood - Website: switch4good.org - Support Our Cause: https://switch4good.org/support-us/
I sat down with world-renowned vegan chef and author Jason Wyrick who has co-authored a NY Times Bestseller "21 Day Weight Loss Kickstart" as well as the book "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico". He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience which is now defunct and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. We talk about being vegan, health benefits, dairy, cheese, his home delivery service of amazing vegan food called The Vegan Taste and his restaurant Casa Terra. Jason gives us such a great insight of his progression of eating like most of the population to becoming a vegetarian and finally a full out vegan. It was such an honor for me, to have such a celebrated chef and author on my show. Because I've eaten his food, this conversation had so much more of a meaning due to my various attempts of being vegan myself. I hope you enjoy this conversation and the knowledge Jason shares with us all from his heart. Jason Wyrick: Vegan Food Delivery Service: The Vegan Taste Vegan Restaurant: Casa Terra Co-authored a NY Times Bestseller: "21-Day Weight Loss Kickstart" and "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico"He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Connect with Jason: YouTube: https://www.youtube.com/user/thevegantaste/videos Facebook: https://www.facebook.com/jason.wyrick.5 Instagram: https://www.instagram.com/casaterrarestaurant Twitter: https://twitter.com/VeganChefJason https://youtu.be/6jzSCBvX7PA ********** Podcast Music By: Andy Galore, Album: "Out and About", Song: "Chicken & Scotch" 2014 Andy's Links: http://andygalore.com/ https://www.facebook.com/andygalorebass ********** If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. For show notes and past guests, please visit: https://joecostelloglobal.com/#thejoecostelloshow Subscribe, Rate & Review:I would love if you could subscribe to the podcast and leave an honest rating & review. This will encourage other people to listen and allow us to grow as a community. The bigger we get as a community, the bigger the impact we can have on the world. Sign up for Joe's email newsletter at: https://joecostelloglobal.com/#signup For transcripts of episodes, go to https://joecostelloglobal.com/#thejoecostelloshow Follow Joe: Twitter: https://twitter.com/jcostelloglobal Instagram: https://www.instagram.com/jcostelloglobal/ Facebook: https://www.facebook.com/jcostelloglobal/ YouTube: https://www.youtube.com/channel/UCUZsrJsf8-1dS6ddAa9Sr1Q?view_as=subscriber Transcript Jason Wyrick: Joe: All right, welcome, Chef Jason Wyrick, this has been a long time coming for me. I have looked forward to interviewing you the moment I tasted the food that was delivered to my house. So here we are and I'm so excited to have you on the podcast and I really appreciate the time and you actually saying yes to me, so thank you so much and welcome! Jason: Well, you're welcome, I appreciate you having me on here. Joe: Yeah man this is a, the way this came about for me was I got a flyer in the mail and it was one of those things like come to this free, healthy dinner to hear some, I don't know, some sort of talk about healthy eating and nutrition. And it happened to be from a nutritionist, a company in town, like an office in town. And I went and then I, I got pulled into it, you know. The food we had was great, but it wasn't necessarily vegan, it was just healthy. But then when I got into the program, which was not cheap by the way, but I felt I was worth it. They started to say, you know, do all this blood work and then we found out my, I knew my cholesterol is always a little high. So their program is doing vegan for 30 days on their menu. And then from there, you, you know, you the hope is you stay with it or you alter it a little bit or whatever, so that's how I got into this. And the problem for me was I literally was so busy I did not have the time to prep my food. It was taking me like half days on Saturdays, half days on Sundays. And I was like, my weekend is shot and I've prepped all this food and, and I, you know, any small amount of time I had was gone. So then I really went on the hunt for trying to find healthy vegan food that I could just literally eat and not do anything with. I had already done, I think I did Sun Basket a while back. You know, all the food prep things that you know Jason: Right. Joe: of and we talk about. So that's how you and I got connected. I, I don't even know how I ended up finding you. I say it was just purely, I was so desperate doing a Google search and I found you and I was like, SOLD! You mean I can just heat it and eat it, right? That's that's your thing, it's just heart and eat. So here we are. So I want to start from wherever you want to start. I know that this was a health thing for you in combination of other things. But knowing the stories that I've read and interviews I've seen of you, that this came about more for a health reason initially for you. And then it just blew up from there and and it became your passion, which is really cool to me, because this is what I preach on this show and on my videos, is that I want people to live or fulfilled lives doing what they love. And it's cool that you went into that direction knowing some of your past, which you can talk about om how this all started for you. So take Jason: I'm Joe: It away! Jason: Sure it was a kind of a winding journey, I think I mean, it, it seems kind of straightforward when you look at it. I was unhealthy, I went vegan, I got my health back. Hurray! But that's, that's really not how it started, I mean. It's starts when I'm a little kid because, I think I didn't eat great, but I didn't eat bad for the kind of regular American diet. Which meant, you know, my mom cooked some of the meals and occasionally ordered out and I played sports all the time, I was always active. So I was a super healthy rail thin kid. And then as I got older, towards the end of high school and in college, I kept eating the same way I had been eating the last few years and last few years had changed because my mom went to work, she got busier and so our food choices changed to, "What, which one of these seven different chicken dishes do you want tonight that I know how to make? or would you like Taco Bell or Burger King or Pizza Hut or something like that?" So when I stopped playing sports all the time and was super active, the calorie and taken and honestly, like the terrible food I was eating, started to catch up with me. And so I, I probably put on 30 pounds from when I was 16 to probably 19 and just kept going up about 10 pounds a year from there. Jason: So I was already getting overweight. And then right at the end to college, I started learning how to cook. So I went to, I went to this really great Egyptian restaurant in Fort Worth where I went to college, had the ah this amazing meal with the first amazing meal I'd ever had. And I was like, "I want to learn how to eat like this!" And I'm broke because I'm in college. So I started to learn how to cook for myself. And then right after that, it was like two months after that, I went vegetarian and that was solely for ethical reasons. No real idea of the health impact or anything like that, that it has. I didn't care at the time, I was just going to keep eating food that was super tasty and not worry about the health part. So, of course, even going vegetarian, a couple gaining weight. In fact, I was kind of a stupid vegetarian, I'll just be blunt about it. I took the meat I was eating and I replaced it with blocks of cheese. So instead of these instead of like these super fatty steak fajitas loaded with sour cream and cheese that I was eating before. Now I was eating cheese lover's pizza from Pizza Hut and the additional topping was extra cheese. Exactly! [laughter] Joe: [laughter] Jason: And that was that was my dinner. I was with someone at the time, she had her own pizza. It was it was terrible. And so I became incredibly overweight. I weighed about 330 pounds and I got type two diabetes by the time I was in my mid 20s. And I was, I was faced with having to take insulin for the rest of my life and in basically starting to deteriorate even more. Like I was already deteriorating, my eyesight sucked, sleeping 10 to 12 hours a day. Everything you can think of with Type two diabetes was going wrong with me. So I was facing having to take medication and deteriorate for the rest of my life, which was probably not going to be that long at this point or changed my diet. And so it's, it's funny because I was, I've been vegetarian for five years and I had, I had heard of vegans, but I didn't really know what they were. And I even made fun of it a little bit.[laughter] Joe: Right. Right. Jason: This was back in the late 90s. And then all of a sudden it's 2001 and I'm faced with having to make this choice, do I do I give up this food that I love, which is cheese, and live a better life or just keep going with the cheese and and it's funny because even though it it sounds like a no brainer, like eat cheese and die or give up cheese and regain your health. I mean, it sounds like an obvious choice, but there is so much there's so much pain involved in a lifestyle change, that the stress of that was really bad in itself and, and going vegan in 2001 when really no one else around me was, was vegan. It meant I had to learn how to cook, I had to learn how to fend for myself, I had to completely change all these foods that I knew how to make and eat when I was growing up. And so it was super stressful at first. And so I relaxed a little bit and decided I was going to give myself a cheat day. So I was going to be a cheating vegan once a week. So every Wednesday night I'd go out and I get all you can eat enchiladas at my favorite Mexican restaurant and they bring them out in pairs they'll bring you two enchiladas at a time. And the first time I went in there, the waiter was like, "OK, yeah, whatever, it cool! He brings out enchiladas, except I eat 14 of them. Joe: Oh, my gosh. Jason: And then they come back the next week and all of a sudden the waiter's like, "Hmmmmm" because I need another 14 enchiladas. So by the third week, the waiters like "I hate you but I have to serve you anyway." Joe: You're like the, you're like that all you can eat buffet, crab, Jason: Right. [laughter] Joe: Leg guy. [laughter] Jason: It's it's probably familial in some way because I know my, my little brother would go to a Mongolian stir fry places and he take the bowl and see how much he could pack in the bowl because it was one pass through. And so he'd, he'd have the regular bowl and it only come up like three inches and then there was like the six inch pile of stuff on top Joe: Oh, Jason: Of the. [laughter] Joe: My gosh. It's. Jason: So there must be something familial about that, that buffet all you can eat thing. I, so I, but anyway, the point is, I, I did that for a few months and even then I managed to start losing weight and my symptoms went away. So I'd be vegan for the entire week, except for this one, one rather egregious cheat meal but it was still just one meal. And then it went to once every other week when I would go to this place. And then once a month. And then I remember the last time I purposely had went to this place in order cheese that I order in the enchiladas and I, it was a weird experience because I looked at them and I realized they didn't taste good to me anymore. They didn't have that, that feeling you get when you cheese that Homer Simpson like, "dooonnuuttt" like when you eat dairy, so I didn't have that anymore. They didn't taste good and I realized I was ordering them out of habit and not because I actually wanted them. So I didn't even eat the enchiladas, I pushed them away, paid the waiter, who probably sighed relief Joe: Right. Jason: that I was getting had their there and that was the last time I ever stepped foot in that place. And at that point, I was a full on vegan, which took me about eight months. And it also coincided with me completely getting rid of diabetes. Jason: And Joe: Incredible! Jason: After the first year, I dropped about 60 pounds and then when I added in some real exercise, I dropped another 60, so I dropped about 120 pounds over two years. Joe: That's incredible. And I think Jason: Yeah. Joe: What people need to understand about you, you're a big guy. Like I know Jason: Yeah. Joe: from the interviews and stuff, 6' 3", right? Yeah, I mean, that's you know, and and I think at one point you said you, you went to school and lived in San Antonio...Fort Worth, sorry. So you're like in steak town. Jason: Yeah, I mean, Joe: Right. Jason: The nickname of Fort Worth is Cowtown. Joe: Yeah, ok, so there you go! Yeah, so that must, the be, that must be hard. It's just the stigmatism with, you know, vegan and yoga and all of those kind Jason: Ok. Joe: Of things. Right. It's tough. Jason: It depends. OK, it was weird because Texas is really interesting. I mean, I grew up here in Arizona but my dad is Texan. And so I was already pretty familiar with Texas before I actually moved there for school and stayed there afterwards. And Texas has this reputation of being big and boisterous and rednecky and it is. But it also has has this huge liberal side and has this huge health side, has this huge vegan side to it. I mean, I remember when I was in college, I went to the Texas Vegetarian Chili Cookoff. And this was in the mid 90s and it was like this huge gathering of people from all over Texas doing this Chili Cookoff. Like Texas had one of the biggest vegetarian societies in the 90s, at least when I was there participating in that stuff. And so Texas is just this really cool mix of all these different things, religion and Atheism and big hair money and rebel activists and steak eaters and vegans and no one is quiet about it. Maybe that's the one thing about Texans is, you know, everybody kind of gets by in the big city but they're, they're friendly but boisterous about that stuff, which makes it really cool. Anyway, that's my tangent on Texas. Joe: No, but that's great, because it's exactly you, you saying that is exactly how it educates people to know that it's not just big hats and boisterous voices and steak and whatever, it's, I had no idea that you would think that long ago people were vegan in the state of Texas. Jason: I mean, I think, I think Fort Worth had one of the first vegan restaurants in the country, which was Spiral Diner that opened up in 2001. Joe: Yes, I don't think anybody would ever know that. So that's, that's cool. So the tangent was great. OK, so you are, this is what year now that you go full vegan? Jason: So that was the, I started the beginning in 2001 and then I was full vegan by the end of 2001. Joe: Got it. Jason: And I think, I think I might be more like a lot of other people with this, like I've, you know, I've written books with a lot of the vegan doctors and usually their message is that's all or nothing proposition. You go from zero to 60. And from a physiological standpoint, you're going to regain your health really fast that way. But if you're miserable doing it, chances are you're going to quit out. And so I think for a lot of people transitioning, as long as they have it in their mind that it is a transition, it makes it easier for people. So that's that's what I did. It took me it took me about eight months to fully transition over. And I tried to zero to 60 approach for Joe: Right. Jason: three weeks, and it, I was miserable. Joe: Yeah, and for me, the 30 day thing I did not find hard, the part I found hard about it was the meal prep and that's literally what was difficult for me. And I even heard you in some other interviews, the good thing that we have going for us these days is that it's, it's much more accepted in the world. And when you go out to a restaurant, there are options that would have never been there 10 years ago. Jason: Yeah, there are plenty of options, Joe: Right. Jason: Which has made it an interesting landscape for vegan businesses. Because I think in the past, vegan's gravitated towards vegan businesses because that was their only choice. And now at least in the Phoenix area, vegan businesses are just one amongst a bunch of other vegan options. Joe: Right, but I think the key and the reason I was so excited to have you on is what helped me get through the, the, the next 30 days that they asked me to do because they could see that my cholesterol was dropping. So Jason: Great! Joe: They were like, will you, "Are you willing to buy into doing it another 30 days? And towards the middle or end of the first, as I think when I came across your website and then it was easier for me to say yes, because I literally just could not afford the time to prep. Jason: Right. Right. Joe: But but besides that, the biggest thing for me was the taste. And I don't know, like this could be a trademark or something that I'm saying, but I didn't know vegan food could taste so good, and you can still Jason: No it's true, Joe: if you want. If it's not taken by somebody, it's all yours. But, yeah, that's what it was for me, man. When I first dug into it and the way I worked with you was that I wanted it spicy, which you were all down for. I think even when I, I got from my doctor what I needed to do, he said, OK, well, if you're gonna get this food from The Vegan Taste, just make sure, ask them if it's low and oil, right?. And it so... Joe: It everything was a yes. Like all, you know, that was when I wrote to you, Yes, you know, it's either low or minimal oil or no oil. And I can get it the way I like it, so you made it spicy, which is the way you said you liked it in email. Jason: Right. Joe: So it was like the perfect marriage. I was like sold! Jason: Yeah, I think that's, that's the key to getting people to make a change. It's about honestly, I think it's like about the in the environment that you put people in. So I know Dan Buettner, who wrote the Blue Zones by it. And one of the things that he told me that really impacted the way I thought about food and getting food to people and the way we treat people, is that the the biggest determinant for someone making choices that let them live a long time was not their willpower, was not a doctor's prescription or anything like that, it was the environment in which they lived. And so if the choices were easy to make, to go out and exercise, statistically speaking, more people would go out and exercise...that way. And so to me, food is part of the environment that you're in. And so the easier I can make it on someone to make a better choice for themselves, the bigger chance they are they're going to have to actually make that choice. And so for me, that's putting ready to eat meals in front of someone that's going to make them happy. Joe: Yeah. Jason: The less you have to worry about it, the easier it is for you to be healthy. Joe: Yeah, it's it was so nice to find the website. It was that, I could hear that sound when the heavens open, I was like "Thank you!". It's the only thing that's gonna keep me on track. Now, you know, before, before we get too deep into this, I'm not full vegan. Since doing nutrition program, I've cut out a lot of, like I would use, I would snack before dinner. I'd be so hungry I'd come home at four o'clock, whatever, and I'd pull out the the block of cheddar cheese and some Triscuits and, you know, just take the edge off. I, I stopped doing that a lot more than I use, you know, it's, it's cut way back to almost minimal, you know, to none. I don't drink, I used to drink half and half of my coffee and now all I use is either oat milk or almond milk. So I've completely switched over to that type of stuff. So while we're on the subject of, of, you know, how this has helped you, why do you think dairy is so bad? Is it just that it's like, was it not meant to be eaten or drank? Is it just like we've created this product that should not have existed? Jason: I think so. I mean, dairy's primary uses to grow a baby. And so you're you're consuming something that's meant to grow another being and as, as adults, we're not, I don't think we're supposed to be consuming foods that are continue endlessly making us grow to that scale. Like I have a five year old daughter, I watch how much she eats and sometimes as much as I do, because she, she's always out there running around and she's, like I look at her in a week later, she's taller and I'm like, oh, my God! And so calorically dense foods are good for her, I mean, that's why human mothers breastfeed and you know, all this other stuff. But then when you stop growing and you keep eating those foods, you're consuming growth hormone and all this other stuff that I don't think we're meant to be consuming. And then, you know, there are a couple other issues that go with it, which it turns out casein, which is the protein in milk seems to be carcinogenic, even, even in that milks appropriate species after their weaning, it seems it seems like the incidence of cancer goes up in that species if they continue to consume milk even from their own species after they're supposed to stop drinking it. And then, I mean, look at us where we're drinking stuff that's meant to grow a baby cow into this big monster cow compared to humans I mean a cow is pretty heavy. Jason: So, you know, there's, there's that it's, it's loaded with fat and it's all if you have cheese, it's all condensed down into this calorically dense product with all these other, all these other ingredients into it that are probably not meant for us to just get fuel. And it's all like if you take milk, milk is this big volume, take cheese and it comes down to this little thing, all that condensed down. It's like a black hole of food. And then you're you're eating that, so, of course, no wonder you're you're getting fat, you're having arteriosclerosis as you age and all these other problems. So that's why I think the health problem is with dairy. From, from an evolutionary standpoint, it's was a good thing because you could have this nutrient dense food even in times of famine. That's, that was one of the benefits of cheese because cheese was basically shelf stable in a long period of human history when we didn't really have very many shelf stable foods, the same way that after a fashion beer, a shelf stable, just one of the reasons that beer was traded there and there are all these ways to preserve foods during times of famine and we just don't live in that anymore. Joe: Right. So on the dairy part of this, what I guess people have a hard time thinking of how they would substitute a cheese for these recipes, and I know that in you know, you have this enchilada recipe and you, there's I mean, you have a ton of different recipes. What are just some off the top of your head, some substitutes that you do use for cheese? Like, how would someone make a pizza? What would they put on it as their cheese? Jason: You know, it depends. There are a lot of nondairy commercial cheeses out there. I think from a health standpoint, they're good insofar as you're not getting casein and all these hormones that go with it, but I can't pretend that they are health food. Joe: Right. Jason: I mean, it's base, it's like cheese is solidified fat when it's dairy and the non vegan cheeses are still a solidified fat. They just have all the other junk that goes with them. So, you know, if you if you limit that look, if you're going to have a pizza and you have it once a week and you put some vegan cheese that's made out of almonds or cashews or something like that on it, you're going to be OK. If you do that every single day, you're not going to be so OK anymore. You can still be a junk food vegan. In fact, it's easier now to be a junk food vegan than it is to be a healthy vegan, because you can run over to Carl's Jr. and get a Beyond burger, that's, you know, still loaded up with all this fat and it's still a burger where as when I went vegan almost 20 years ago, if I was craving a burger, I had to make it myself. Joe: All right. Yeah, I mean, the creativity Jason: So that's. Joe: That, that you have to come up with for these recipes must be daunting. Jason: I sometimes, but only because when I do a lot of recipes, Joe: Right. Jason: I mean most, most chefs at a restaurant might do 30 recipes throughout the year. If they're really pushing themselves. I think with the delivery service, we're doing 300. Joe: WOW! Jason: Every, every year, at each year, it's different too. Joe: Ok. So you're rotating 300 recipes a year from The Vegan Taste. Jason: And we're just making about as we cook every week. Joe: It's amazing! Jason: Yeah, it's, it's, it's daunting, but it's cool. Joe: Yeah, it's. Jason: Yeah, I mean, and like back to the cheese thing, sometimes it's replacing that, that fatty mouthful, mouthfeel that cheese gives you so you can even use something like an avocado or you can use, what are my favorites is this thing called pipián verde, which is just this ah pepitas and tomatillo puree. It's it's a classic Mexican dip and I'll just use that on enchiladas or we'll make our own cheese at the restaurant, sometimes we'll make it just out of almonds and some other ingredients and we'll make our own queso fresco like that and we make our own mozzarellas and stuff. That's a little laborious, I think, for the for the home cook, it's just getting that, that creamy texture which you can get from nuts and seeds. Joe: Right. Yeah. Because even on the recipes at Casa Terra, your restaurant, I saw that there was I think you have is it brick oven pizzas or just... Jason: Yeah, Joe: Or Jason: We have worked fire Joe: Wood Jason: With Joe: Fire. Jason: Fire pizzas Joe: Right. Sorry. Wood fire. Yeah. And so and I did see one of the recipes are one of the descriptions of the you know, the pizza said mozzarella. So I was like, OK, how does he doing that? Jason: Right. It's just a, when you get to that type of cheese, that's it's a little time consuming and it's a mix of art and chemistry. Joe: Yup. It's just it's incredible. So I know we just kind of skipped over it a little bit but we talked about your daughter and, and I and I know we talked about, we didn't quite say that she's vegan, but I know that she is from based on my research about you. And I know it's tough with kids these days with all of the gluten allergies and, and everything that's going on that or used to be a lot tougher. Now, its parents are more aware there are more options and I would think that it's almost the same thing with your daughter as it is with a child that has a gluten allergy. When they go to a house for a birthday party and let's just go back to using pizza as a example, because that's how I grew up, right? That your parents would buy a bunch of pizzas, and... What does she do in that case? Or how how do you let the parents know that she's vegan and that, you know, that isn't something she would (A.) like to eat or (B.) she shouldn't eat or (C.) it might make her sick of she eats because she's not used to eating cheese. Jason: We just we tell them and ask them not to make a big deal out of it. And then we make sure our daughter has food that totally owns everybody else's. Joe: Perfect. Jason: I Joe: That's awesome! Jason: When she was in school before COVID hit, the teachers were asking if we could bring stuff for them. Joe: That is so funny. I can imagine, no I, listen, I know what it smells and tastes like. Every kid we sit there with, their pizza from Dominos going, WWO!, what are you eating? I'll trade you, I'll trade you two slices for that, that's perfect. Well good, she's totally vegan incorrect? That's amazing. So you, what is the Vcology project? Is that how you say it? Vcology Project? Jason: Vcology. Joe: Vcology. So. Jason: It's pretty much the umbrella for all the stuff that I do. Joe: That's what I thought, I just wanted to make sure. And I, because I know that you spoke about The Vegan Taste, which is the home delivery food service, Casa Terra, which is the restaurant out in Glendale, Arizona. And then I heard you speak about other things potentially coming down down the road, so I assumed that that was the umbrella where all of these things would fall under. Jason: Yeah, I mean, we're working on commercializing our cheeses on a large scale. We've already had one big vegan restaurant chain express some interest in it, which was really cool, it came out of the blue. But that was, that was a nice surprise. And Joe: Yeah. Jason: And we just want to roll out really high quality vegan cheeses onto the, onto the food service market and then retail, if we can. Joe: That's great. Jason: But if I can. I mean, if I can get, like some of the best restaurants in Phoenix using high quality of vegan cheeses, all of a sudden it opens up really great menu options for vegans around the entire town. Joe: Right. And I Jason: And Joe: Was Jason: I Joe: Thinking Jason: Think Joe: Good Jason: Go ahead. Joe: While I was sitting Jason: I think. Joe: On the dairy part of it, and I didn't even know that this underlying thing about the cheese had a broader scope or what was happening. I just I kind of chose the one thing that I know, like you, you know, it's like, how do you have ravioli? How do you have a pizza? How do you, if you you're so used to having half and half in your coffee, how do you make the move away from dairy? And I think that's, I think that's harder almost than the meat part of this or that Jason: It's way Joe: Or the Jason: Harder. Joe: Protein part of it. Right. Jason: I didn't know why until Dr. Barnard told me a few years ago that the casein in cheese is called the casomorphin and that basically means that acts like morphine. It acts like an opiate in your system. And I was like, "That makes sense!!", because one day I just gave up meat and it was like, whatever but when I gave up cheese, I had withdrawal symptoms. I was jonesing, I mean, like the hands were shaking and I had headaches and I was irritable and everything else that I had heard from people that were trying to give up cigarettes or drugs or something like that, I was going through and I'm like, "What the hell is going on?" That was, that was one way where I knew, like, I've really gotta get off this stuff, because Joe: All right. Jason: If I'm having that reaction, this is probably pretty bad for me. But it was a few years later when he told me why. And so Joe: That's Jason: Anyway, Joe: It. Jason: I think that's why cheese is so hard. Joe: That's incredible. How did the two of you get connected for that book? Your book? I wrote it down. I'm going to have it in the show Jason: Sure. Joe: Notes. Jason: The "21-day Weight Loss kickstart". So he was coming through town to do a talk and they wanted someone to do a cooking demo and I was the only one in Phoenix, doing this kind of stuff, so I just volunteered to do it. They were gonna pay me and I was like, don't worry about it, I'll just I'll just do it. And so we became friends through that and then I started teaching the cancer project classes here in Phoenix for a few years, which later became their Food for Life program. And, and during that, I just developed tons of recipes every single week. Because I think back then they were kind of in the same boat that a lot of healthy, healthy doctors are in, we're like, they're like, you have to change your diet. Here's how you do it. But they're not really experts at the here's how you do part. Joe: Right. Jason: And so, you know, their recipes were easy to do, but they weren't necessarily great. They were just like, "Ahhh". And so during that class, I just continuously develop stuff that was usually easy to make, but also really spectacular. And then because of that, we just wrote the book together. Joe: And that's really cool. It's just amazing how things, you know, you can make these connections and they just turn into something amazing like that, so, yeah. I'm trying not to skip around, there's so many things I have to ask you, I have so many notes, it's like this is, like I said, I, I was doing the meals for when I was doing the 30 day thing, basically for lunch and dinner. And then I started to do them just for lunch because my partner, Jo Ellen, we were like we were eating separate times, separate things at dinner, it felt like it wasn't this Jason: Right. Joe: Community. Jason: You loose the social part. Joe: Yeah, and so it's this balance for me. But so I thought at least at a bare minimum, and I think this is one thing that we talk about stepping stones and doing this in stages, is that it's worth at least trying to say to yourself, OK, "I'm going to eat vegan for lunch", just take a meal of the Jason: Right. Joe: day and say, this is what I'm going to do. And literally, breakfast is super easy because for me, it's, it's like a vegan smoothie, right? There's nothing and so I don't have to worry about that. It's not sausage, an egg and bacon and all this other stuff. So then you handle the vegan lunch part and you're already better than probably seventy five percent of the world in regards to how healthy you're eating. Jason: That's Joe: And Jason: What Joe: Then. Jason: I think. Joe: Right and then you just. So and that's kind of the approach I took. I don't know yet, just being honest with you, if I can completely eliminate that occasional steak or burger or Jason: Right. Joe: And I'm sure I can at some point, like for me, like you, I, I refuse to go on medication. So I'm 58 years old and I'm like, I'm not going on cholesterol medication. I don't take anything for high blood pressure. I'm not going to do any of that stuff. So if it's a, if it's food, it's going to make the difference, then that's the difference that I'll make. Go into the gym five days a week is already easy for me. But if I have to do that and get rid of the burgers and the steaks and whatever, and that's the mood that I would make. Jason: And if you could make that, did you make it fun and pleasurable, then why not? Joe: Right. That's Jason: If Joe: It. Jason: It's this chore, you know, like most people are gonna be like, ahhh screw it. I don't want to do it, Joe: Now, Jason: But. Joe: For me, it's it's talking my girlfriend into seeing if we can do it together, so that'll be the that'll be the piece we'll see. Yeah. So tell me a little bit about, oh, I also heard an interview where you said that your daughter growing up with two chefs. So is your wife also working with you at either at The Vegan Taste or Casa Terra? Jason: She she was Joe: Ok. Jason: Doing The Vegan Taste for a while. Joe: Ok. Jason: I mean, for, for years, she was with me in the kitchen. And sometimes when I was off doing other stuff, she was running at it for months at a time. Joe: Got it. Jason: But I now we're in a situation where it's hard for us to split our time like that. And so she takes care of the household and raises our daughter while I take care of the business. We tried where we were splitting it both ways and it was like, I think it's hard to multitask. Right? It's hard to be great at a bunch of different stuff at the same time. And so we just finally decided, well, I'll have to go off and kind of slug it out and be the champion for the business, while she's the champion for keeping the rest of the family sane. Joe: Which is the admirable thing for sure. So The Vegan Taste, let's talk about that really quickly. So The Vegan Taste as home delivery, vegan meals that come in these great packages that are, like you said, are the goal is to heat and eat. And Jason: Right. Joe: They I don't know. I'll let you just talk about it because I don't want to, I know I had a certain schedule and the whole thing with the coolers, but I'd like you to describe it so that the audience will know what it's all about and then they can make their decision from there. Jason: Yeah, it's it's super easy. So the menu changes every single week. It's a fixed menu. You put your order in by Friday night. My crew comes into the kitchen on the weekends, makes everything. We plate it up over the weekend. Pack it up for delivery on Monday and then my team of drivers go out every Monday and they deliver all the meals at once for your entire week, that Monday. They leave it in a cooler loaded up with ice packs so even in the middle of July, the meals will stay chilled until you can pick them up and then you put them in your fridge. I know, some of our clients will reheat them on the stovetop. They'll take the ingredients out and reheat them on the stove, top it honestly, talking to people, most of them stuff it in the microwave and they have a lunch in two minutes. Joe: Yup and those containers are microwaveable. Jason: Yes, Joe: Is that correct? Jason: Yes. Joe: Yes. I know I've done both. I've depending on what the food was, sometimes I would heat it on the stove and sometimes I would heat it in the microwave. And I think that's all, also another thing in my brain about microwaves, they know make me a little nervous thinking that maybe something's there that eventually Jason: Right. Joe: someone's going to admit to, so if I if I have enough time, I'll go to the stove. If I don't, I just use the Jason: I Joe: Microwave. Jason: Am exactly the same way. I mean, I don't even have time to cook for myself very much anymore, so so I use our delivery service for me and most of the time I just slide the contents out of the container and right to a pan. Joe: So in regards to the meals that are available, is it, are they just lunches and dinners? Are they breakfast, lunch and dinners or... Jason: It's basically lunches and dinners right now, but will add in a breakfast option and the juicing option and some desserts pretty soon. Joe: And and like me, at one point, I was getting doubles of things so that I could have something for lunch and then something completely different for dinner. So I assume you have clients across the board that are only lunch, only dinner or a combination of enough meals for, is that how many, how many Jason: Yeah, Joe: can they get? Is it Jason: So, Joe: The. Jason: Yeah, basically we do six different dishes every week and you can get a single portion of each one or you can get a double portion of each one. And the people that want to have our meals for lunch and dinner, get the double portion. Joe: Right and that's what I was doing for a time, that's, that's right. And then in my case, I said that I wanted it spicy but so you actually keep tabs of certain things that people request on a small, I assume a small level because you can't be doing personalized, you know, things across the board for everybody. Jason: Yeah, we have spice is one of the standard options we have for people. And then we have a gluten free option, soy free option, although we use pretty limited soy already anyway. And then no oil option in the meals, again, are are pretty much pretty low oil already. So we just talked to people like, do you really, really want no oil? Or is that that's that you're trying to minimize your your oil? Are you trying to minimize your soy? Are you trying to minimize gluten? Because we don't we don't use those types of ingredients heavily in the meal service. And then if there's something that we can, leave off as a garnish for someone like if someone's like, "I hate right onions." I'll tell them, you know, if it's mixed into the dish, we can't change it but if it's a garnish, we can make a note to leave it off for you. Joe: Right. Jason: I mean, most people are good about it, but then sometimes I get someone that sends me a list of like 10 different things, I can't, sorry, I can't do that. Joe: Thank God I do that I don't want to sit here and look at you in the camera and go, oh, I was one of those people. And Jason: No, not Joe: I Jason: At Joe: Think Jason: All. Joe: The only thing that I said, I everything was great for me. The only thing I request that I think was less tofu in some of my stuff only because I'm I, it's just me getting used to it, it's it, and, and it's not, I would, I wouldn't even say it's a texture thing for me because I eat oysters, right? That's about as weird of a texture as you can Jason: That's sure. Joe: get. So I don't know why I definitely have had tofu from your food service, that was amazing. And it's almost like it's firm and some of it sometimes is even like crispy, like it's it's hasn't where I've had it other times where it just, just, it's just weird. Jason: Yeah, I mean. Joe: I don't know if there's good or bad tofu, maybe there's just the quality of it, I don't know. Jason: It's the way, it's the way it's prepared. And I think it's also what you're used to growing up with. I mean, if you're used to growing up with, say, diced up firm tofu in a miso soup, you're not going to bat an eye at it. But if you're not used to that, the texture might be weird for you. And I think, when dealing with American culture where we're not used to that stuff, too many people just take tofu and throw it in a soup or a stew and they're like, "Okay, that's good enough." But it's not I mean, it's like to me that's like throwing in a raw hunk of meat and is something and being like whatever. So, Joe: Yeah, Jason: You know, it's just it's Joe: Ok. Jason: All in the preparation. Joe: Ok, good to know because I started to get to like it. And thanks to you once again, because I was definitely I grew up with, in an Italian restaurant family and my father was a chef and so all of this stuff is new to me. Jason: Right! Joe: I was eating pizza and pasta and bread and, and you name it. So I wanted to ask you about Cassa Terra. I noticed that on the website, like a lot of places, especially during this time we're living in right now with COVID-19, that the kitchen is closed for the summer, right? That's what it says on the website. Jason: Yeah, Joe: Is that true? OK. Jason: A lot of the high end restaurants, it seems, around town actually close up for the summer. Unless there are these big corporate things that can afford to take the loss that restaurants just suffer with the summer here. Joe: Is Casa Terra where you do actually all the food prep and making them? So that that kitchen is still being used for the food delivery service? Jason: Yeah, it's our Joe: It's. Jason: R&D kitchen and our delivery service kitchen. We do catering and stuff out of there, too. Joe: When does the restaurant open or when do you expect it to open back up in the fall or ? Jason: I'm not sure yet Joe: Ok. Jason: Because honest answer is for a, for the type of food that we do, our location is not that great. And so if we can find a location that's more central or on the east side, that makes more sense for us right now than trying to just reopen in Glendale. And Phoenix is a weird city, so, we have these really accessible freeways and it's actually pretty easy to get around here but I don't know if our food culture is is there yet, because if someone else to drive more than 20 minutes here for food, it's painful. And the chances are they won't do it. Joe: You know. Jason: Or if they do it, they'll come once a year. And Joe: Yeah. Jason: So it's, it's difficult that way we're compared to like Los Angeles and New York or Chicago, people will spend an hour getting to, getting to a place to have dinner. And if it's a good meal, that's just part of the it's part of the experience. That might not be a great part of the experience, but it's something you're willing to do. So. Joe: Yeah, absolutely, Jason: So Joe: Yeah. It's Jason: We Joe: Funny. Jason: Have to be, yeah, we have to be in a more central location. Joe: Yeah, because I know we're in, and I live in Arcadia and the boundary for me is pretty much like the 51. If it's on the other side of the 51, I have a hard time going that far west but I understand that. You, one of the things that I did read was that about the Le Cordon Bleu the school and it was something about you being, was it the first graduate of vegan Jason: First Joe: Or Jason: Instructor. Joe: First instructor of vegan? Jason: Remember when it was theater, 2007 or 2008 that I was teaching at the Scottsdale Culinary Institute Joe: Yeah. Jason: And right when I, right when I started teaching there, they became part of the Le Cordon Bleu program. And so I, because I became the first official vegan instructor in that program. Joe: That's really cool! Jason: There was there was cool. Joe: Yeah. There's so many things, the other thing was I remember either hearing or reading that philosophy was your major? And I think what, what struck me about it, when I when I read it and then who you are and, and I even, there was an interview about making the argument of why to go vegan, like how when someone find something like this and this is why this has been like I've wanted to talk about, even though I haven't gone full vegan, I think that the health benefits are so important and just the, the eliminating of dairy alone. I mean, I've told people when they said, oh, yeah, you know, it sucks getting old. I'm like, well, I'm 58, I agree with you, but I don't, I'm, I don't wake up feeling achy. And, and, and I never did a lot of dairy, but even cutting out what I've already done, I think the inflammation piece of this is what other, you know, is another part that people are missing. Jason: I'd, Joe: And so, Jason: Yeah, it's. Joe: You know, so getting back to the philosophy part about how you're able to convey this in a not like beating someone over the head with a club, you've got to do this, it's, it's the only way. Your approach to it is your first of all, your demeanor of how your, you know, your a 6' 3" guy who you would never think if I met you in the street, would say you're vegan. And then the way you intelligently talk about the food and then the bonus of all of it is how it tastes. And so there's just so many amazing things about this, it's why I was so excited to finally do this. Jason: Well, cool! Thank you. Joe: So the Jason: It's. Joe: Go ahead with the phil..., with the philosophy part of this, I think it's helped a lot. Jason: That that's actually what got me to go vegetarian, but also it it taught me a few things about the way people make decisions because I socially and just because of the way I was raised, I didn't want to go vegetarian because it meant changing my lifestyle. And intellectually, I've been kind of bandying it about for a couple months before I pulled the trigger on it. And I didn't do it, it was just something I had thought about it. And then I had an epiphany because I was watching, I was playing with my cat. And I, intellectually, I knew my cat is this other being with its own thoughts and her own emotions. But then there was something where I was just playing with her and I had that emotional epiphany and that's where it went off and I was like, I understood that my cat was this separate creature that was valuable and she had her own rich emotional life and because she was sitting there problem solving and she was getting excited about bringing this little bottle cap back to me and playing fetch with me. It wasn't like this, this robotic, emotionless, thinking-less, piece of matter that, that's how Descartes used to view animals and that's how he justified doing all these horrible experiments he did on them because he, you know, even though they would, they would scream and all this other stuff, he passed it off as they didn't have a soul and they weren't really conscious and all this other BS. And so you can intellectually know that, but then you have the understanding there is that connection. And within a second I was like, wait a minute, it's not ok for me to just, like, take a hammer and smash my cat apart right now, that's really jacked up, that's something serial killers do. Why? Why can't I do that to my cat but why am I paying someone to do it to a cow? And I was like, "I have to stop!" So I stopped, went vegetarian and then spent a month arguing against vegetarianism to see if any of the arguments hold up. And none of the arguments were self-consistent. And so I was like, I'm going to stay vegetarian. And that was the the rational part of that. But what I learned was I had to have that emotional epiphany to fully make that leap in my decision making. And then when I went vegan, it was even more so because I was doing it for health reasons. But then I found out about factory farming. So it's ironic because being vegetarian for a few years, I had no idea about factory farming and then all of a sudden I'm looking at it for health reasons and learning about factory farming and I know that it's what happens in a factory farming is horrible and I don't want to partake in it. But yet I'm going out and having all you can eat enchiladas once a week. Because I emotionally had that tie to the enchiladas and, and so I think for most people, decision making is ah, pain pleasure balance. And it's, it's a very immediate and very immediate decision. And it's funny because people that can make that decision for the long term, we call them wise, because in the short term, going out and jogging or lifting weights sucks for most people. But the wise people go out and do that because, you know, it's going to pay off in the long term. And so I think going through that myself, even though I was trying to be rational about it and I knew what the right decision was and not being able to make it because I had this emotional thing is what got me into food in the first place. Because I knew if I could if I could take the pain part of that calculus away for people and just give them an environment where they could make a good decision for themselves and for the planet and for the animals, then, then I had to do it. Joe: Yeah, it's, it's really cool. I mean, I learned so much more about you just doing the research that I wanted to do up front and, and I think it's important how the philosophy part of your, what your brain has done through, you know, getting that degree in school and then then I heard about the soul sucking marketing job that, you Jason: Oh, Joe: Know. Jason: It was horrible. Joe: Right. Yeah. And it's and this is it all plays, this is why this Jason: It's. Joe: is such a cool interview for me. And I don't want to keep you any longer because I know that, you know, you work really hard and but I, I would love to do more at some point, Jason: Yeah, that'll be Joe: You Jason: Fun. Joe: Know, it's just cool that you, you are doing your passion. It really means a lot to you. You're you know, you eat, sleep and breathe what you preach, but you preach it in a way that it's not preaching. The food tastes amazing! It was just a godsend for me to find it. We find out tonight as you're setting up here and give it a talk, you play the drums. It's like, what, what more of a kinship could we possibly have? And all I do is try to preach on my podcast and on my, you know, social media and all that is just people following their dream. And it's really cool to see you do this. It's, it's, it's great. And and I'm glad you're healthy. Glad you made the choice when you did. You're here Jason: Yeah. Joe: To help keep us all healthy and feed us. Jason: Well it's funny, so it's funny you brought that up, because I feel like I'm in another transition point in what I'm doing because, ah you know, I had this amazing journey where I lost all this weight, I cured my diabetes, became a chef and went and helped out other people. And in the last couple years my, my health started to decline and I was like, what's going on because I'm eating right. But there's, there's all this other stuff. So, I mean, you know, in the last couple of years, I almost got divorced. I was working 100 hours a week. I was doing all this other, other stuff. I was, you know, we went to set up to open up this restaurant, we had some guys steal about 50K from us and steal, ah... He probably cost us about 200 grand in the long term, which was almost all my family's money and almost all of my best friend's money that she had. And then we opened up this, opened up this restaurant, which you were in the restaurant business, so, you know, like it is a lot of work. And on top of that, we're doing these other businesses. Jason: And so there are all these other stressors and I realize it actually happened right wing COVID hit. Because we were thinking about like, we were really looking forward to the summer when we could shut the restaurant down for a while and get a breather. And then COVID hit and all of a sudden, oddly, my life got better. Because I was spending time with my family and I was killing myself anymore and my health started to improve. That was it, I had this very narrow focus in my life, which I was really good at but it also carried all the stress that I think, I think you have when you get a little bit older in your career and you're kind of at the, you're operating at a higher level, it's also a more stressful level. And there's a lot more at stake about point. And so when COVID hit, I had more time for my family. And then I started going on bike rides again and hiking and I started spending time playing the drums, I hadn't touched my drum set in three years. Joe: WOW! Jason: And I started playing again, which was actually cool. I have this thing where I get my, stop something for a while when I pick it up and better at it. So now I can actually play some of the Rush songs that I couldn't get through Joe: Nice. Jason: For three years. Like, where did this come from? Joe: It's awesome! Jason: You know, so that was cool. And so, so I realized, like, I'd been talking about environment with food choices. But I've been ignoring everything else that goes into being a healthy person and taking care of your mental state, taking care of your family, making sure you have time to not be insane with all this other other stuff and so I think my crew is shifting into a point where I'm going to start talking about more about holistic health and creating good environments for your, for your well-being as an adult. It's, I'm sure it's true for for kid or whatever part you're in but since I'm in my 40s and kind of went through the midlife crisis part, that's how I solved it, was figuring out that I had to create a good environment to make good choices throughout my whole life and not just with the food, because I'd just been concentrated on the food, which is one key. Joe: You. Yeah, it's amazing how many people I know, it's it's hurt a lot of people. But I personally, it's been the best three months and so long because I was running so hard. And like I said, I've gotten to do things that I want to do. I it's just it's been a good thing. And I'm glad to hear that everything is turning back around for you, too, as well. I worried about you when it happened, to be honest, because, you know, I, I know it devastated the event world for me, I mean everything just stopped. And so I was worried just purely whether or not you know how how well you would do during that time. And it's funny, speaking of, you know, COVID-19. Was there any concerns about, you know, your clients with Joe: The food delivery and any, any things that you had to do differently in order to to be, you know, follow the CDC guidelines or anything like that? Jason: We just did extra sanitation, but we were already doing that stuff anyway. Joe: Right. Jason: We were just more hardcore about it than normal. But that was it. Because I think with the food delivery, it's contactless, so our drivers just show up and Joe: Drop the Jason: They're Joe: Cooler. Jason: At their doorstep Joe: Yeah. Jason: In and head out. Joe: Yeah. Jason: So, so in a way, it didn't really affect the delivery service at all. Joe: Got Jason: It was Joe: It. Jason: horrible for the restaurant, but that ended up being a boom for us personally. Joe: Yep, yep. Well, awesome! Man. I cannot tell you how grateful I am that you're here. Like I said, I was disappointed when I had a sort of postpone it last time, I just took on too much. It was one of those deals where I thought I could I forget how much time postproduction takes after I get off this thing to get it, Jason: Yeah. Joe: You know, ready for prime time. But I am super, super grateful that you said yes and you came on, I love your food and you're an amazing human being. The more I've done the research and get to know you now. And it sounds like your daughter is definitely waiting for you to put her to bed. So I'm glad, I could go on, I swear to God for another hour, there's so many questions about food and just things that you've done, but we'll do it another time for sure. Jason: Yeah, that'll be fun. I'd love to come back. Joe: I again, I can't thank you enough. It's an honor to have you on here. And I'd love to have you back again. Just for the audience sake and things like that, where's the best place to get in touch with you? And I'll put I'll do in the show notes, I'll list every, you know, your social media things but like in regards to, let's say, The Vegan Taste, what's the best way for people to reach out? Jason: Just go right to thevegantaste.com Joe: Okay, perfect. Jason: I mean, we have all the social media platforms, but it seems like, you know, Facebook changes what they want to show to people every few months and Instagram is the same way. You know, all these other ones. So just just go straight to thevegantaste.com Joe: Perfect. I'll put in all the other links, I'll take care of all of that. Again, thank you so much, I appreciate it, it's so, I look forward to actually meeting you live in person. Maybe we can sit around and jam one night. Jason: That would be awesome! Joe: I would love it. So. Jason: Cool. Joe: All right. Thank you so much, man. I appreciate it. Jason: Hey, thank you. Have a good night. Joe: You too!
It doesn't have to be black and white to make a difference. Plant-based diet benefits are experienced even when you choose to not dive in all the way. I would actually argue that when you don't have an all or nothing approach to food, you actually benefit more. Stress can cause negative effects on your overall health, so reducing stress with balance is a positive thing. Our Second Round of Diet Changes After experiencing success with changing some things in my diet with the help of my holistic nutritionist when I was going through infertility, I knew that making a change can have amazing results. Fast forward a few years, we just had our second baby and my husband started seeing a new cardiologist. He had been on high blood pressure medication for most of his adult life, but it wasn't helping anymore. His doc suggested he handle his heart issues with a diet change. He said that plant-based diet benefits can really help issues like his. And so it began, our second road to better health through food. Being his wife, I wanted to support him in the best way I could, so I set out to learn this new cuisine, plant-based eating. Plant-Based Diet Benefits Based on the book, The Quantum Wellness Cleanse by Kathy Freston, (thank you Oprah), we started with a short term goal of 21 days eliminating: Animal productsSugarCaffeineGlutenAlcohol So how did it go? Well, for 21 days we were pretty strict. We followed along, because we knew it was 21 days. We could do that. There was an end point. At the end, we both felt pretty darn great. I was postpartum, which was a very hard time for me, and I began to come out of my cloud. After 3 months my husband was taken off all of his meds. To this day, he has never had to go back on them. How I made this new change a business After a year of learning how to eat our favorite meals in a different way, I decided to start a food blog with the not so subtle prodding from my friends and family. So Veggies Don't Bite was born, and the rest is history! I am proud to call this my full time business and help people all over the world. The Bullying of the Online Food World Trigger warning, you may not like what I have to say. This is not directed at one particular person, this is the overall aura and feeling I personally experienced when I first entered the social media world of food. We knew from the beginning of our plant-based food journey, that we couldn't place the stress of always eating a certain way on ourselves. We have anxiety and needed to keep things fluid for the sake of our mental health, which is just as important as our physical health. So when I became this "vegan food blogger" I felt lost. The aura in the social media niche of vegan blogger is overwhelming. There is a lot of pressure. There is a lot of finger pointing. There is a lot of what I now see as bullying. And I knew, I didn't quite fit there. I create plant-based recipes. Amazing delicious ones. And we eat them and love them and this is the bulk of our diet. However it isn't ALL of our diet. We choose not to stress about it all the time and it has served us very well. We are uber healthy, our mental health is also doing great. The plant-based diet benefits we feel are serving us well. So we know this is where we need to be. This is our happy place. But how do I fit in? Creating a space of balance In August of 2013 I met my business coach, Jenny Melrose. She helped me realize that I didn't need to fit into a box. I could be my own box. This one piece of information changed my life completely. She gave me permission to be me. So that's what I did. I opened up and shared that it's ok to choose to eat how you want. It's okay to eat mostly plants, but then not stress about it other times. And the response was amazing. I was giving others permission to not fit in a box. My brand slowly developed into the real me and the people I was mean...
Today I chat with Elysabeth Alfano. Elysabeth wears many hats…all of them vegan! She is the host of the only plant-based radio show in the nation, The Elysabeth Alfano Show, syndicated on the Smart Talk Radio Network and WCGO-Chicago. In addition, she hosts the Plantbased Business Hour as part of her overall Awesome Vegans Interview Series This series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media.http://ElysabethAlfano.com@ElysabethAlfano TRANSCRIPTION[00:00:10] Hi, I'm Patricia. And this is investigating Vegan life with Patricia Kathleen. This series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. Our inquiry is an effort to examine the variety of industries and lifestyle tenants in the world of Vegan life. To that end. We will cover topics that have revealed themselves as Kofman and integral when exploring veganism. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. You can find information about myself and my podcast at Patricia Kathleen dot com. Welcome to Investigating Vegan Life. Now let's start the conversation. [00:01:13] Hi, everyone, welcome back. I am your host, Patricia. [00:01:16] And today we are sitting down with Elysabeth Alfano. Elysabeth is a radio and podcast host, an award winning media personality content producer and a plant based expert. You can find out more about her company and the work she's doing on her Web site. [00:01:33] Elysabeth Alfano, dot com. That is e l y s a b e t h a l f a n o dot com. [00:01:40] Welcome, Elysabeth. [00:01:42] Hi. Thanks for having me. It's great to be here. Absolutely. I'm excited to kind of climb through. [00:01:46] You have such a prolific history and your Vegan journey and story and all of the work you're doing hasn't just been prolific. I know it's changing on the daily, as is everyone's, you know, enterprise. Sure it is. So if everyone listening, I'm going to read a bio on Elysabeth. But before I do that, I'll offer you a quick roadmap of today's podcast. We're going to first look at Elysabeth's academic and professional history briefly to just get a platform of understanding of her history. And then we'll start unpacking the services and the podcast. This shows the work that she's done and is continuing to do on her Web site. Elysabeth Alfano, dot com. And then we'll turn our efforts toward some of like the ethos and the philosophical endeavors and the creativity behind the work that she's doing and going to work in the future at. And then we'll look at goals as to what she thinks she might be doing with her company. Again, this is an area that's changing on the daily for people. So that's exciting. And we'll wrap everything up with advice that Elysabth may have for those of you looking to get involved with her endeavors and maybe emulate some of her success. A quick bio on Elysabeth before I pepper her with questions. Elysabeth Alfano wears many hats. All of them Vegan. She's the host of the only plant based radio show in the nation. The Elysabeth Alfonzo show, syndicated on the Smart Talk Radio Network and WCG O Chicago. In addition, she hosts the plant based Business Hour as part of her overall Awesome Vegans interview series live on Jane Unchanged News Network. Before both shows became become available on all podcasts platforms, Elysabeth is also a plant based expert for mainstream media, breaking down the plant based news for the general public on radio and TV. She is a featured chef and one of the executive producers of the new groundbreaking Being Cooking series on Amazon Prime. New Day. New Chef Elysabth does a recipe development and consultation for restaurants and food companies looking to Veganize their offerings. For more information on all of this, as I said, you can visit Elysabeth Alfano, dot com. So, Elysabeth, before we climb into you, I'm really excited because you've had such a prolific career and it's kind of spanned a lot of different industries, but carried a common theme with your Vegan expertize. But before we get into any of that, I'm hoping you can draw us just a brief academic background and early professional life to kind of garner a sense of your platform as you came into this journey. [00:04:12] Sure. Oh, gosh. I'll be brief here. Basically, I went to business school and then I worked for Fortune 500 companies. And then I left that and I opened my own business. And then this would have been around the early 2000s or so, around 2007, maybe actually the economy crashed. And I got out of that business and took a little time off and in kind of re pivoting my life, if you will, I thought about the things that are really important to me that I really want to spend time on. And I thought, OK, I'm going to really shift my efforts to the plant based world. And at that point, I didn't know how deeply I was going to dove into veganism if it was going to be through journalism, only if it was going to be through business consulting. It was going to be through cooking. I'm Sicilian. You just can't keep me away from the kitchen. It's really a hobby. And I love more than anything. And that's a joy to see that come to something as major as Amazon Prime, which I didn't really see coming because I've been so focused on business my whole life and business reporting as well. So I just didn't know where it was gonna take me. But I knew when the economy kind of fell apart that it was a great time for me to look at my life and really focus on the things that I'm passionate about, and that's veganism. So that's really how I shifted over to what I do now. [00:05:35] That's awesome. Did you have it like a baptismal experience or what I mean by that is just some kind of an aha moment. And frequently you did or don't. OK. [00:05:43] So as a kid, I mean really young, five, seven years old, I couldn't eat meat, I couldn't chew it. I couldn't have explained to you the ethical dilemma for me. But I knew something was wrong beyond the fact that I didn't like the muscle and I didn't like the taste. I knew internally this was going against what I loved. [00:06:03] I loved animals more than dolls or tours or anything. It was always animals. I just wanted to be around animals and so I wouldn't eat it at the dinner table. And my parents who loved me and I love them back and everything's good. It's all wonderful. They were panicked that it wasn't going to get enough, quote unquote, protein. It's a Converse's I'm sure we'll have here. So they punished me to stay at the table and that I had to finish the meat on my plate and I couldn't do it. So I'd be alone for three, four hours at a time. And then I started hiding the meat everywhere, putting it under the table or putting it at the bottom of the garbage container or in my pockets, my pants pockets. And then my folks would find the rotting meat everywhere and then they punish me for lying. So fast forward as an adult way into my adult years. I think that's what we do. We have to eat meat. There's no way around it. We all know we've seen factory farm footage. I won't go into it. I don't have to because everyone knows it's there. We've all seen it. But we have this disconnect in our lives. We do it anyway. Even though we all love animals, no one wants to harm animals. That's crazy. So I just thought as an adult that we are supposed to live with this disconnect. And it never sat well with me and it was always a point of uncomfort ability. And I'd go out to restaurants with people. And I just see, like, you know, I was the closet vegetarian over here, just sort of ordering my non meat stuff in silence. I didn't want anyone to know where to focus on me or to even bring up the conversation. Then my nephew went to the University of Oregon. He's an athlete. He came home from the first semester of school Thanksgiving, and he said, oh, yeah, coach told me if I want to play for the team, no meat, no dairy. And I was like, you got a professional to give you permission. I'd been waiting for an adult, you know, like a real professional in the area to give me permission my whole life since I was a kid. So I was Vegan in that sentance. I really like that moment. It's so crystal clear in my head. I was vegan in that sentence. I was like, oh, me too. I'm going Vegan. I knew there was something to this Vegan thing. I'm going Vegan. So I was vegan that day. [00:08:02] I love that being given permission. Isn't it so ironic that your entire life is isn't even as a child, you know, you you knew that that lifestyle felt right for you, and yet it took this kind of obscure reference of being given permission. It's I think it's true through a lot of areas. So what did your original journey look like? You became Vegan. Did you immediately do an investigative search? And what year was that? What did the industry or the community look like back then? [00:08:28] Right. It was late. It was really late in the game. Now, mind you, I had been issuing meat my whole life, but not dairy. I didn't know how to do that. I didn't even know the ill will of the dairy industry, which I do now. And if if anyone listening doesn't know about that, I'll just say that the dairy industry is built on breaking the bond between mother and baby. [00:08:49] I'll let you do your own research from there. But that's also not something that aligns with my values. So, you know, when I learned about that, I was like, oh, hey, oh, no, I'm not doing that either. So that when I made this final decision, it was the end of 2015. So already veganism had advanced in some ways. You know, I wasn't a pioneer like many people three decades ago. Even though I was trying to find my way all those decades, I didn't make anything official until the end of 2015. [00:09:17] I would say even the change over those past five years has been really significant in the grand scheme of things. [00:09:23] You know, it's arguable that in 30 years ago, the change of five years wasn't how it's been now due to the advent of obvious media, things like game changers, forks and knives, the documentaries, all of the work being done. But it's it's a wild ride to have been on. So you kind of came together. You had this this birth, if you will, of this change into the Vegan lifestyle. You're doing this work. How did you start to marry what you came from in your professional life into what is now Elysabeth Alfano dot com? How did those things come together? And did you launch with a specific service or was it just this idea of doing a Web site? [00:10:01] Oh, gosh. So trial and error. You know, I'd love to say that life is perfectly thought out. And I did have a plan and a strategy. [00:10:07] But, you know, you kind of go from there and you see where life takes you. I had been doing celebrity interviews, so my business, as I say, with a real estate market, had tanked in 2007. All businesses were pretty slow. I thought I've always loved this hobby of journalism and I love interviewing people getting up close, just like what you're doing, getting up close, really trying to find the information that those key nuggets of information. So I was doing some food journalism and some celebrity journalism. And at that time, I just thought, I can't do this anymore. Now that I have switched over to veganism and I know all the wealth of information that needs to get out to people that isn't out there. And I'll say perhaps even specifically, intentionally not getting out there. I just felt that, you know, as someone who believes in sharing information because information is power for people so that they can make the decisions that are important to them in their lives, the individual decisions that people need to make. I wanted to be a part of that. Giving of information. [00:11:14] So I started out with just a Web site and switching over to because I was already doing celebrity interviews, so I switched over to Celebrity Vegan's, Billy Corgan, Smashing Pumpkins, Moby, Kathy Freston, New York Times best selling author, these kind of folks. And then the more and more I got into it, I was able to just do a deeper dove and really bring together my business, you know, decades of working in business, either from Fortune 500 companies or reform myself and the plant based world, which has been so exciting. [00:11:45] Talk about, you know, just in the last year what we've seen from the business perspective. It's so exciting. And then, you know, I do have this comfortability around corporations and having worked in them, et cetera. So I know that corporations benefit from healthy employees and they also benefit from fun, engaging activities for their employees to kind of bring them together. So I do work with corporations and just, you know, work on Vegan classes if they want it. [00:12:11] Cooking classes, informational classes, nutritional classes, this kind of thing. [00:12:15] So this road from, you know, speaking to celebrities and doing interviews and just kind of pulling out some of those nuggets. It sounds like it's gone until like a heavy educational platform. [00:12:24] Do you find that a lot of your podcasts are what you're doing now is is consulting and coaching and educationally based? And if so, what core pieces like what core tenants of plant based or Vegan lifestyle have you kind of incorporated into your pedagogy, if you will? [00:12:42] Tricky business. I will say that. [00:12:46] The Vegan world is changing so quickly, and the world as we know it covid 19 is changing so quickly. And that's linked to veganism. I see a direct link there. There is a direct link there. So, I mean, I can explain that if you'd like. So everything is just happening so quickly. It's it's hard to say what is driving what at this point. So there's a thirst for knowledge and information. And usually that starts initially with people's health. It starts with what they know the best and they know themselves the best, you know. So we do what we know. We do what we've been raised to do and we start within our own, you know, square foot of where we live. So people usually want to start out with health. [00:13:30] But in the last year, we've seen that veganism. Scuse me. Plant based businesses are big business. [00:13:37] They're the big solution. Again, we can talk about that in relation to covid 19 and Pandemics and our health. Obesity, diabetes, heart disease. So it's the big solution. But if beyond meat showed us anything, it's also big money. So there's this interest I'm finding in the business world. I don't know if I bet accurately addressed your question, but as part of what I talk about, I think all information, all interviews, whether they are celebrity or business focused, they're all about information. [00:14:04] Otherwise, I don't want to say I wouldn't do them. It sounds so curt, but I really want to be a part of the information process where I'm giving people information. So I would say that they're all based on information and the colonel. The major tenant of all the interviews, regardless of the subject, is that the individual consumer is empowered. You don't have to wait two or four years to vote. You vote three times a day every time you make a decision on your plate. You vote with your dollars. And when you align your values with your purchasing power, you will really see a difference in the world, a difference that you care about for your family and your future. We're, of course, seeing that right now with covid 19. So if you want a safe future, you want to say food supply. And if you want to say food supply, you want plant based food. So it is all interconnected. But it starts with the individual and their empowerment. I agree. [00:14:57] And I think that you've kind of fleshed out a lot of really top buzzwords. And so what I want to do is crawl out. I like to ask as soon as the guests drop it, I go into it. So what I'd like you to do is defined just for you in your work and in your life. How would you define plant based in juxtaposition to Vegan? What do those two words mean to you? [00:15:20] So plant based to me means a diet and Vegan means a lifestyle. But I am seeing. I would be very hard pressed to ever say that there's a silver lining to covid 19. I really can't say that that's that's what I'm saying. But I do think people are starting to make the connection about the health of their own lives. And this has been really made strongly in the press when we look at the food supply and not being a healthy food supply and that so many pandemics, army born pandemics, I think the CDC says 75 percent of the pandemics are meat borne pandemics. So I think you're seeing people. Go from being interested in only being plant based to being interested in being Vegan, and again, for me that means diet versus lifestyle. [00:16:18] OK. And have you had any confusion? Have you spoken with clients that have had confusion? I've seen a lot of people who have. Because you're a coach and you're dealing with people and educating them. The plant based has reached into, you know, the marketing and advertising industry and they've appropriated it because of the power of the marketing dollars behind it. And a lot of people who are living a vegan lifestyle had thought originally that plant based had meant that it would be Vegan. But indeed, they're not. You know, you flip it over, there's egg whites and things of that nature. Do you think that there will be a third term involved or do you think that the word Vegan will eventually take over? The consensus was that Vegan was hyper politicized and plant based, came along to make sure that everyone was assuaged and could still eat Vegan things without being scared of becoming, you know, a hippie. However, I think that now it's been appropriated to the point that people are worried about meeting another term or a return to the word Vegan. Do you see any of those dialogs happening with people that you're coaching? [00:17:21] I do a little bit. I'll say just the fact that you're using the word Vegan in this podcast series, I think speaks really to the point that people are reformulating their vision of their understanding of what being Vegan is and what that means. [00:17:38] I know it doesn't mean you haven't showered since 1970 or whatever. You know, you have let go of the tree. You're no longer holding on to the tree and hugging it. I mean, I think people are realizing like, oh, hey, hold up. Vegan just might mean that you're in the game changers and Vegan just might mean that you're an award winning athlete and Vegan just might mean that, you know, you've got your mind wrapped around the environment. So I think that that is changing. But in terms of the word plant, based on it being appropriated by business, we're back to you must educate and advocate for yourselves. That means reading labels. So I have seen some companies do a blended product where it's like half meat and half vegetables and they call themselves plant based because they have some plants in there. And of course, this is all marketing folks, marketing, marketing, because those sausages and like products, nuggets, etc. they always had plants in them because they always had filler because they were anyway. So just you need to educate yourself because you cannot be looking to government or corporations and just hope that they have your back. So it's your health. It's your future. It's your family. I hope that this podcast gives you information. I hope that my podcast gives you information. [00:18:49] I hope you read labels and enjoy reading them so you can take back your health, because ultimately we want to take back our health and take back the health of the planet. [00:18:58] Absolutely. So I'm curious, one of the one of the services you have listed on your website. And again, I realize that this has been quickly dated over the past three weeks. However, you coach you coach restaurants. You have this, you know, forum for people to be able to reach out who are looking to expand their Vegan menus and things of that nature. I thought it was clever only because I haven't seen that kind of offering. Surely nutritionists and Vegan dietitians are doing that, but that was the first time I'd seen that service offered on someone's website. And I was wondering, I know that right now there may not be a lot of that happening. However, when you do go in. It was it. So you sound like a chef unto your own right and things like that. Do you take caucus with other people or do you just go in and experience the restaurant and work with the owner to develop around? I'm the type of food and all of those things as to what areas you can kind of help them plug with Vegan ideas. Can you tell us a little bit about how that works? [00:19:59] Yes. Well, first of all, first of all, sometimes people contact me, which is wonderful, but I often don't eat at Vegan restaurants. I try to eat it non Vegan restaurants. And I look to see what they're doing for the vegan community because this is a group that needs to be addressed like anything else. [00:20:15] And if they don't have good vegan options on their menu, then I reach out to the owners or the manager and I say, like, you know, there's a huge market you're not capitalizing on. And I can help you bring in this market and revamp at least this part of your menu and work within your theme. You know, restaurants are very themed. [00:20:34] Usually it's gone are the days of just the General Diner, but there's, you know, a take a trip to Spain or, you know, reinvasion Italy or, you know, there's always a theme. So I work within what they're trying to do. But I, you know, work with them to Vegan size it. So I just first find out really. [00:20:55] Who they are. Because I want to work with them that. And then I try to bring them up to speed to, you know, 2020, where more and more people are going Vegan every day. And that's just not hyperbole. I should have looked at this. This percentage is changing every day. But I. I want to say I'll just throw out one stat from the Financial Times. Plant based meat is up 200 percent. It might be plant based foods, 200 percent in covid time. Then it just goes to show you how many people are turning to these options as a safer food source and a healthier one as well. [00:21:27] So have you seen. There is. I mean, it's been a few weeks now, and while the dialog is still young and continuing. Have you had conversations with yourself or with your clients regarding connections that you you feel comfortable saying regarding Cauvin 19 and a vegan diet and lifestyle? Have you had new resurfacing questions within your own vegan journey? How does any of that work for you? [00:21:52] I, I think there's lots of information to share here. So I do have this conversation with my clients all the time, and I have this conversation on all of my podcasts. I mean, it's all anyone's thinking about in a way. There's so much to talk about here. [00:22:06] But I think one of the important things that people overlook is we are killing ourselves. That's perhaps not the right word. We are bending over backwards to social distance, to wear masks, to wear gloves, to stay at home. We're not. I mean, our economy is crumbling. We're not going to work, as we all know. We're going to great lengths to do this. [00:22:24] And yet only 10 percent of the planet is social distancing. So we kill 100 billion animals, 70 billion land animals. So let's talk about land animals, 70 billion land animals a year for the seven billion people on the planet. But we're not social distancing the land animals, in fact, we're forcing them to live on top of each other and factory farms. They are the majority. Those living, breathing entities are the majority of the planet. We're 10 percent of the living, breathing entities there, the other 90 percent. And we are forcing them to not social distance. So I don't. And as we know, these diseases go from animal to animal to human. So if the animals are living on top of each other, then you don't have social distancing there. And that's just a pandemic. I think we've seen that already. So that's one topic. And then. Also, just, you know, this isn't the first pandemic that we've had. SaaRs and Ebola and mad cow disease of swine fever is raging through China now. They can't get it under control. We've had outbreaks of Asian bird flu. Scuse me. [00:23:33] So, you know, I. If you want to not have meat born pandemic's, then we need to start, stop eating meat and stop, you know, paying to produce it. [00:23:47] Yeah, and the sustainability is is there again. I always tell people I sound on its simplest level, you know, the idea that covid 19 and the possibility of it being linked and born into these meat related environments. You know, if you can't sustain and meat diet that you have because of land or agriculture or water use or things of that nature, you can kind of work your way back into being confused. What will it what does it really matter? But it is hosting environments that host pandemics that take out large percentages of your population is unsustainable. We cease to exist. It's very simple. It's very cut and dry. The algebra isn't so very long, you know. So I think its truest form, it's just it's a very like open and shut moment, which I think that one of the things that is only the most hopeful thing about our humanity is that in these times we can sit back and kind of reflect and recollect. And that's what a lot of people are doing, even with their businesses, but also their health. And even just opening a conversation, a moment for a dialog to happen regarding health and that being human based experience, I think is is a good thing, you know. And so I question anybody who isn't immediately doing that. The hype, hyper ness behind it and things of that nature, I think can kind of die away. But reexamining re educating, I think is creating unlikely vegans. It's a term I use a lot that I love because it lets this population that's popping up of what you're a World War Two vet and you and your Vegan like it's just these people you would not suspect. Yeah. And and I love that. And I think it's doing more of that creation. I want to climb into some of your podcasts and your radio work. So I mentioned in the bio, but I kind of zoomed right by it. And so for everyone listening, I'm hoping you can kind of flesh out the different avenues that you're on, the names of them and the different topics you discuss. [00:25:45] Sure thing. So my radio show is the Elysabeth Alfano Show and it's the only plant based radio show in the nation. There are it's on WCO and the Smart Talk Radio Network. [00:25:55] There are some smaller Vegan radio shows, but they're really geared towards vegans. And this show, as you talk about, unlikely begins this show, The Elysabeth Albano show is really not geared towards vegans. It's been geared towards flexitarian because many people do want to feel better. [00:26:12] Many people see the news and they see not just the correlation between meat borne pandemics and their own lives, but they look at how these large slaughterhouses, factory farms are treating their workers and and how they're treating the community at large because the community is affected by the health of its workers. [00:26:34] So and they don't like that either. So a lot of people are looking to use shift, but they don't know how because we do what we know. And if you grew up eating meat, meat, you just don't know where else. How do you do it? So how do you start? So the radio show is really geared towards that market to just give them some easy tidbits, some starting points, some fun interviews. I bring back my celebrity interviews here. It's really easy access. You know, some stuff you'll take with the with you, some stuff. Maybe it's not for you, OK? Not everyone's going Vegan today or tomorrow, although they could. And how fun is that? But, you know, not everyone's going to do it. So this is just like dip your toe in the pool and sort of start swimming. So that's what that's all about. [00:27:14] How do you define really quickly. How do you define a flexitarian. [00:27:17] Sure. So there's a flexitarian and a reduced-attarian and reduced-attarian. Perhaps the show's really geared more towards them. Reduce-attarians are people who eat meat and they're just trying to eat less of it. Meatless Mondays. Oh, yes. Yes, Meatless Mondays. [00:27:32] And then maybe then they turn it into Meatless Mondays is now feel good Fridays as well, because you're not having all that meat. [00:27:37] The slowing you down. So. So that would be reduced-attarian. And a flexitarian is really somebody who primarily eats vegan vegetarian. But you know what? They're out with friends at sushi restaurants. They'll have fish or, you know, if they're traveling and they can't get something, you know, not a big deal. They're not 100 percent they they pretty much, you know, eight times out of ten. They're trying to get all plants, but sometimes they don't. Yeah, okay. [00:28:03] And then the Awesome Vegans Interview series. [00:28:06] Yes. So the also biggest influence influencer series, that's where I started. It was such an easy point to get into sharing Vegan information because everybody wants to hear from celebs. [00:28:16] So that's when I thought, like, I'm not going to push the Vegan rhetoric on anyone. I just want to share information. And it's fun to listen to, you know, the music trajectory of Billy Corgan and The Smashing Pumpkins. [00:28:29] Oh, yeah. And why did he go Vegan? That's interesting what happened there. [00:28:32] So, you know, race car driver or football player or, you know, I've got, you know. CEO Ethan Brown. When did he decide to go Vegan? And plus, what's going on with beyond it? So, you know, that's that's it was an easy entry point. And again, I would say that that was geared towards flexitarian reduce the variance. [00:28:50] But lately. So just five weeks ago, really. March 19th when covid hit. I've started a new podcast called a Plant Based Business Hour. And I'm amazed at the interest in this subject. People now know that it's the solution. And it's big business. [00:29:09] I'll also throw out some stats, if you don't mind. Sure. You had talked about the environmental aspect of the unsustainability of the meat industry. So just imagine we have all these trees and we need trees because trees pull carbon from the air. [00:29:25] And we need that as we try to address climate change. But we go ahead and cut down the trees and we make grain that is filled with fiber and protein. Do we give fiber and protein to people? No, we give it to animals and then. Tick tock. Tick tock. We have to wait because, of course, animals grow and they need water and they need land. Tick tock. Tick tock. They need more grains. We got to cut down more trees. We still don't have any meat yet. We're still waiting. We're still waiting. And then finally, we have the meat. I'm not even talking about the ethical issues. We have the meat. Do we eat all the meat? No, we don't use the bones when we use the blood. We don't use the tail. We don't use the ears. It is a wildly inefficient process. So for chickens, the best you're ever going to do is I get this from the World Resources Institute. The best you're ever gonna do is about a dime back on your 90 cents. And no business person wants to invest 90 cents to get back a dime. And for cows, it's much worse. It's something like thirty five to one. Why do I all these things? Because the good news and gosh, I wish it were happening faster. But the point is it is happening is, as I say, no business person wants to sign up for this. And this is why you're seeing Tyson Maple Leaf. These are large meat companies, J.B. S. Cargill. They've changed their names from being a meat company to a protein company, and they've started replacing their meat product lines with plant based product lines. And you're gonna see them get a huge jump in business efficiency and a huge jump in resources. An independent study from the University of Michigan says that beyond meat hamburger, it's generally for all plant based hamburgers. But they did study beyond meat compared to a regular hamburger is ninety nine percent less lands. Ninety three percent less water. No, sorry. Ninety nine percent less water. Ninety three percent less land. 90 percent less greenhouse gas emissions and 40 percent less energy. So, you know, those companies are going to reap all those benefits. And what's exciting for about about the consumer is they're going to have more options and they're going to have big ad budgets telling them this is a healthier way to go. So ultimately, it's better for the consumer and it's better for the planet. [00:31:30] Absolutely. And this is second time you've brought up. [00:31:32] I think it's really important to make that connection between everything that we consume in our lives, be it food or anything else, to the advertising and the marketing dollars going into that, because this storyline and the narrative and the rhetoric around it is shaped solely by that money and it influences the future money. Otherwise it wouldn't be a self-sustaining cycle. Right. So it encourages more spending because it's reaching certain targets. And then when you flip that on its head from going evil to good or vice versa, you get the benefits of that again. And like you're saying, I think that the true power as a consumer is choosing, you know, like you said, you have three investment options a day and that's without snacks. You know, you have these moments to really put some effort into the world. And I do believe that small efforts combined is what makes at least our nation. You know, and so I and I like that when you go into coaching. I'm curious with sometimes people as prolific as yourself and what you're doing it. Elysabeth Alfano, dot com. Do you have a niche of a person or a group or an industry that you coach? Are you kind of open to curating a program or anything to any particular entity or person that reaches out to you? [00:32:46] So I know it's sort of confusing for everybody because I do so much, but I do have this journalism side and this specialty in the plant based business area. [00:32:56] But then because it's a personal love to cook, I just get my fingers in the kitchen whenever I can, which is how I came to executive produce this Amazon Prime cooking show. And it's how I also decided to get into coaching people because I'm in the kitchen anyway, so I might as well be helping people and again, sharing information. So with that in mind, I decided to go with the Physicians Committee for Responsible Medicine. Oh gosh, how I love them. And I am a certified instructor with their Food for Life program. So through this Food for Life program, what I do is I kind of develop a curriculum for whomever wants it and whatever their need is. So I do like to work with corporations because I like to affect more. One person at a time. So I do like to do through employee wellness classes or even just, as I say, exciting events. [00:33:48] You know, it can be like a one off event, an employee event around food and cooking, which is so very fun. So that's usually what I like to do. But I do work with individuals as well. And I've been asked by some colleges to teach. So, I mean, I do have a curriculum already set up. So that's that's why it's kind of there and it's easy. But I had to pick I do like corporations because I can go in and I can work with, you know, 40, 50 to 100 people at a time. [00:34:14] Yeah, absolutely. So I'm wondering with them, given that you have the new trajectory you have. Well, perhaps you do or down, but given the new state of affairs in our world right now, when you look forward to your future and what you've kind of been molding your business and what you're doing in your efforts towards what you're doing, what do you see happening for the next one to three years? And has it changed at all from what you had planned before? [00:34:40] I think things are gonna happen much faster, too, than I thought. [00:34:43] And I think that's going to be necessitated by our pandemic situation and our environmental situation. And I think you're going to see the major corporations shifting over their product lines faster than we thought. And, you know, it's a domino effect. And I have no idea when this will happen, but it will happen when you see all these corporations starting to shift to plant based options. You're going to see the subsidies shift with them. So I don't know if people know this, but your tax dollars right now go to, for example, bailing, bailing out meat and dairy when they're failing or they need extra help and they do need extra help because as it is, the prices don't make any sense for any business model. So they get subsidies every year to keep those businesses afloat. Usually not what we think of when we think of American capitalist free market society. So they're really built up on subsidies. And it'll be interesting to see if these subsidies go to the plant based items and what that will do to speed up the process of going plant based. [00:35:50] And I think that's a really critical point. I spoke with a Vegan bakery owner out of Los Angeles last week, and she was the first one. I you know, you think you know these things. I don't believe there's a documentary alive based on this subject. I haven't seen an article I don't try to read. But she was saying, you know, meat, dairy and eggs, not meat, dairy and eggs are practically and white flour are practically free. She was like as a country, as a bakery to have. She was like, that's where all the profit comes from. And she was talking about the difficulty and kind of translating that to people who didn't understand the arrowroot was not the cheapest thing in the world to get because there hadn't been like a market for those types of things. And she felt like that conversion was coming along as well in this in this sweep up that you you're talking about. But I do think it's very interesting to kind of note those things that you're saying. You know, these they're actually subsidized and ridiculously priced and so that the need is constantly feeding that hungry ghost of a machine. Yeah. And I think this switchover is going to be absolutely illuminating for the stock market, for the health of our country, of the world. What do you think that it will change with you and your work that you're pushing forward? Or will you continue with your educational effort and being part of the dialog? What will you do personally? [00:37:04] Well, I think I'll be getting involved in more business consulting. So business consulting or even business investing. I don't know how many IP shows we're going to see on the market. Quite frankly, I don't know how many beyond meets there will be. My concern is that any company that is about to go IPO is just going to be bought up by J.B. S. or Cargill or Tyson or produce that those companies can make this switch faster to a better business model for themselves. [00:37:36] So I don't know if you're going to see a lot of IPOs or if you're just going to see a lot of small plant based businesses. And then this process of buying them up. So I think I'm going to be specializing more and more in the plant based business sector and what is actually happening. And because a lot of non vegans want to get in on the action, there's a lot of, you know, non vegan investors, non impact investors, I'll call them, who are interested in venture capital or, you know, just seeing what's going to happen with the IPO. [00:38:06] And, you know, when you change your food system like this, like your baker was saying, it's not just a question of, oh, gosh, so now we need more plant based chicken patties because we've got a lot of hamburger. [00:38:16] So we'll say plant based chicken patties. Well, it's also you need different machinery to produce them. You're also looking at different farming techniques. You're looking at different distribution models. The whole you know, you're really shifting the Titanic. So I think if there's any limitation to how quickly this can change, it's because the rest of the supply chain needs to change, along with this great innovation that you have for a plant based sausage. Okay, well, now you got to figure out the rest of it up how to do it on a mass scale for the world. So a lot even things right down to like the banking system and how do you get a loan if you're a plant based business and they want to see numbers from past years of proven track record in this space. [00:39:02] But there's no space yet. So bankings going to shift a little better. You know, the whole system from start to finish is going to have to change with it. [00:39:09] That's exciting. I love a good entrepreneurial, you know, movement and moment. [00:39:14] So and I'm hoping it shakes up exactly like you're saying. And quickly. Yes. For the health and welfare of of, you know, our humanity as well as an as as for our animals and our environment. And I think that the business sector could use a little shakeup since the last bubble built and verse 10 software. It's sounds like an exciting time and an opportunity, a time filled with opportunity that those with creative or unique take. Angles will should be able to thrive. [00:39:42] Yeah. And, you know, you've got something really fun now going on in California called Veggie Tech. And it's not only in California to some great places in Chicago doing the same thing. But so you've got this whole industry coming up called Reg Tech, which I think it's really it's just fun to watch. It's fun to be a part of. I mean, the bottom line is we are living in really exciting times. [00:40:00] I mean, we are living through something that, you know, we are living through the transition of the horse and buggy to the car. The mail system to the Internet. You know, the typewriter to the computer. I mean, I really do think in our lifetime, first of all, young kids are going to look back and say, like, I can't believe they ate animals and did that. [00:40:19] I think that's going to be up a point of just disgust for younger generations. And I do think that older generations are going to really make the switch in our lifetime. So this is interesting. It's just fascinating times. [00:40:32] I do, too. I agree. So I'm curious, given your you've you've had a lot of interaction and conversation, albeit virtually with people during this time period and movement yourself, you never stop the dialog. And I'm wondering you we frequently, as people who interview or speak with people, no one ever turns it back on us and says, well, Woody, you know, what are you what are your points of encouragement? You for you yourself, when you think about things and the change in the movement of what's happening, given even covid 19. Do you have a top three pieces of advice? You give yourself a ledger, you keep yourself accountable to any of those things that kind of serve as a moment of positivity or enlightenment for you right now. [00:41:16] So personal things that I say to myself or things that I say to my clients. [00:41:21] Em for yourself, for myself. [00:41:27] Well, this is hard because I'm constantly seeing the forest and then seeing the tree and then seeing the forest and then seeing the tree. [00:41:33] So as I work on an individual level two to cover each individual company and then I read the news and. I don't know how political you want to be on your podcast, but I'll just speak for myself. I'll read the news and I'll see the chairman of Tyson taking out a full page ad in The New York Times. [00:41:53] Basically trying to and I felt as a cover up for the way that they'd been treating their employees, they wanted to take out a threatening ad saying, don't be too mad at us for how we treat employees because we're your food and you better start panicking if you don't have us on your side. [00:42:10] And I thought, well, that's crazy because that food is certainly not essential. I've been living with that that food for a very long time. I know lots of athletes who are living without their food on it. People around the world who culturally live on rice and beans. That food is not essential for one. [00:42:22] And I didn't appreciate the fear mongering for two and I didn't appreciate the cry for, hey, give me some money, which ended up coming very shortly thereafter. So, you know, I was disappointed in that. So I have to. [00:42:34] So when I have this disappointments, like I see that kind of thing happen on a large scale of misinformation, I'll call that, you know, and I hear I'm in the information business either through consulting with individual clients or just as a podcast. So it's it's frustrating to see this the machine often turn out. What what seems to be intentional misinformation, and so I have to keep my spirits up because there's so much to be positive about, there's so much that's changing, it's an exciting time. But I have to wrestle with that like one step up. And then is it one step back? I don't think it can be one step back because one step back is really like loops that step that takes you off the planet because you now are deceased, because you're in it. You know, you've got to fix the pandemic situation. It's probably not news to people. So I, I don't think we can go too, too far back. But it's just balancing. So what do I say to myself, sorry that was long answer, what do I say to myself? Nose to the grindstone. Eyes to the sky. [00:43:36] Nice. Perfect. Short and sweet. Perfect. It works. You have to pay attention to it, right? [00:43:42] Focus in on that. Yes, it on. You know, I will say something. But we kind of touched up before. [00:43:48] I just want to say to everybody as well, you know, everyone talks about the health benefits that you get from going Vegan. And I got them. I lost some weight woo hoo I was very excited about that. I have a lot of energy, naturally. And then I got even more energy when I, you know, wasn't having meat and dairy. And I didn't realize how much that stuff was just sitting in my system and holding me back. I guess I'll say, you know, I'm embarrassed to say now, but I'm probably like everybody. I had no idea that meat has no fiber. I didn't know that. Don't ask me. I didn't know that, but I didn't know that. Actually thought meat had fiber. Actually thought meat had fiber. My gosh. So meat has no fiber. You have a super long intestine. So it's just gonna to sit there and chug along. That's why it takes like two or three days to go through your system. So. So, OK, I got extra energy and lost some weight. Felt better. [00:44:35] I didn't realize how living against my own personal values. [00:44:43] So I don't believe in harming animals. I think a lot of people don't. And harming animals is not in line with how I want to live my life. I hadn't realized that that really was a weight on me. And when I wasn't supporting industries that do that, because I always knew it was out there, sure, I wasn't doing the damage to the animals, but I knew it was happening at a new is happening because of my dollars. When I stopped doing that, I really a weight was lifted that I had no idea I was carrying around. And the fact that I didn't have to live with that disconnect, even if I never thought about it, like I never really said to myself, oh, hurray, I'm not part of this factory production today. It wasn't as direct as that. It was just this general like, oh, I, I'm not working against myself every day. And that was a huge lift to have. [00:45:33] And when you lift those quiet burdens, it's amazing how streamlined every other effort can become. You know, there's so many different philosophers of all Lautz you talked about cutting the river with a knife in the river still runs. The concept is to flow with the river and yet and not completely always try to fight it with these meaningless tools. Anyway, in releasing blockages like that, I think puts us back in that zone of Genius River, whatever you want to call it. [00:45:57] So I agree. Yeah. And it was bigger than I thought. It was like I hadn't realized how big it wasn't till I actually lifted it from myself. And then I was like, oh, wow, that was heavy. That was that was holding me back. And it was really friction that needed to be there. [00:46:12] Absolutely. Well, I appreciate everything that you've discussed with us today. [00:46:17] And I kind of want to leave on that positive note because I love that kind of release of friction. I think we could all use a little bit of light and fluidity with us. And I just want to say thank you so much for speaking with us today. Elizabeth, I really appreciate your time. I know everyone is busy. Everyone's at once got a ton of time, but no time. Everyone's busy, but I. And so I do appreciate you speaking with us and giving us all of your expertize and advice. [00:46:42] So kind of you I'll just say shout out to all of your listeners. Thank you for caring. Thank you for even being interested in this topic and wanting to discover more. I'll say don't be overwhelmed. Nothing happens in a day. So just take the little baby steps that work for you. Reach out to me if you need any encouragement. And Patricia, I'll say the same to you. [00:46:59] If I can be a resource for you or help at any time on any subject. You know, just reach out to you. [00:47:05] I would never look that gift horse in the mouth. We'll be back in touch again. I would not be an offer like that without just taking you read up on it. And I thank you. [00:47:14] And for everyone listening. We've been speaking with Ekysabeth Alfano. You can contact her on her Web site. Elysabeth Alfano, dot com. And thank you for giving us your time until we speak again next time. [00:47:27] Remember to eat clean, eat well and always bet on yourself
Bruce Friedrich is co-founder and Executive Director of The Good Food Institute (GFI), an international nonprofit that is fostering a sustainable, healthy, and just agricultural system through food innovation. With branches in the United States, India, Israel, Brazil, Europe, and the Asia Pacific, GFI is accelerating the production of plant-based and cell-based meat, eggs, and dairy in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity and animal cruelty. He leads GFI’s team of scientists, business analysts, and policy experts in accelerating the plant-based and cell-based meat industries. His April 2019 TED talk, “The Next Global Agricultural Revolution,” has been viewed more than 1.9 million times as of the end of 2019. In 1987, while in college, Bruce read Diet for a Small Planet by Frances Moore Lappé. Impressed by the number of calories farm animals must consume in order to produce meat and how a meat-based diet contributes to environmental devastation, global poverty, and animal suffering, Friedrich made the choice to become vegan. From 1990 to 1996, he worked in a shelter for homeless families and ran a vegetarian soup kitchen in Washington, D.C. as a part of the Catholic Worker Movement. While he working in the homeless shelter, a friend gave him Christianity and the Rights of Animals by Andrew Linzey, an Anglican Priest and professor of theology at Oxford University. "It changed my life," Friedrich later said. “Linzey argues that animals were designed with certain needs, desires and species-specific behaviors and that animals have the same capacity for pain and suffering as human beings. Any introductory physiology course will teach you that birds, mammals and fish have basically the same capacity to suffer as human beings.” And so Freidrich concluded, like Linzey, that “causing pain to an animal is the moral equivalent of causing pain to a human being.” Therefore, we could not eat them, experiment on them, use their skins or hides, or mistreat them. Friedrich credits Linzey’s work, together with prayer and conversations with his spiritual director at St. Aloysius Catholic Church, for causing him to become an animal rights activist and ultimately to go to work for People for the Ethical Treatment of Animals (PETA). He also joined the governing board of the Catholic Vegetarian Society and the advisory board of the Christian Vegetarian Society, and is a founding member of the Society of Religious and Ethical Vegetarians. Friedrich was also influenced by Alice Walker’s introduction to the book, The Dreaded Comparison, by Marjorie Spiegel, in which Spiegel compares the treatment of animals today to that of human slaves in the 16th through 19th centuries. Friedrich concluded that “The animal rights movement is a movement for justice, just like abolition, suffrage, civil rights and women’s rights.” Friedrich has also cited the works of Dr. Albert Schweitzer, Dr. Isaac Bashevis Singer, and thinkers and humanitarians like Pythagoras, Leonardo da Vinci, Albert Einstein, Harriet Beecher Stowe, C.S. Lewis, Susan B. Anthony, Leo Tolstoy, Dick Gregory and Mahatma Gandhi. A convert to Catholicism, Mr. Friedrich told the San Francisco Chronicle: "My faith is not a function of my mercy and compassion for animals. The reverse is true: My concern for compassion is a product of my faith. That said, I agree with Gandhi -- and the pope -- that what's important is not your professed faith but how you live your life.” Friedrich worked for PETA from May 1996 to August 2009 in the Washington D.C. area. In his time there, Friedrich wrote and made an audio recording of "Veganism in a Nutshell," a popular synopsis of the reasons some choose to go vegan. As Director of Vegan Campaigns, Friedrich was responsible for producing Meet Your Meat, a video about factory farming narrated by Alec Baldwin. He also spearheaded PETA’s “Jesus was a Vegetarian” campaign. In 2003, Friedrich was in Details magazine’s list of “The 50 Most Influential People Under 38” for his work in animal rights activism. From May 2011 to September 2015, Friedrich worked for Farm Sanctuary in the Washington, D.C. area. As Senior Policy Director, Friedrich led Farm Sanctuary's policy and litigation efforts and introduced the world to who farm animals are as individuals through the Someone, Not Something project, which he created. As a recent New York Times profile reported, "he realized at a certain point that his activism wasn’t achieving his goal — getting fewer people to kill, eat and wear animals" and so now is "hoping capitalism [via the Good Food Institute] might work where activism and persuasion fell short." Friedrich is a 2019 TED Fellow, a Y Combinator alum, and a public speaker on food innovation. He is an active contributor to the public discourse around meat production, climate change, and antibiotic resistance. He has penned opinion pieces for USA Today, the Los Angeles Times, and New York Daily News, and has written op-eds for the Wall Street Journal, USA Today, Chicago Tribune, Wired, and many other publications. Friedrich is the author of two books, including Clean Protein with Kathy Freston, as well as a contributor to seven more books, and has written seven law review articles. He is a frequent lecturer and debater on college campuses, including Harvard University, Yale University, Princeton University, Cornell University, Stanford University, and dozens of others across the country. He has also appeared on The Today Show, NBC Nightly News, CBS Evening News, and a variety of programs on MSNBC, Fox News, and CNN. Friedrich attended high school in Norman Oklahoma, and then graduated Phi Beta Kappa from Grinnell College with a B.A. in English, Economics, and Religion. He received an M.A. in Education from Johns Hopkins University, and his J.D. degree from Georgetown University Law Center, graduating magna cum laude, Order of the Coif. While attending law school in the evenings, he taught English at one of the lowest performing high schools in Baltimore, where he was voted best teacher. Friedrich lives in Washington, D.C., with his wife, Alka Chandna, Ph.D and his three cats, Rena, Tigger, and Angie. Join us in conversation with this passionate and compassionate leader!
Many of us know we should lose weight and lower our blood pressure, but retooling your whole diet can feel so overwhelming. Health and wellness expert Kathy Freston instead wants you to start leaning toward a healthier lifestyle, one tweak at a time. Plus, do have an "impossible" dream? When you meet the people featured in this episode, you'll realize it's NEVER too late to chase your dreams.
Long before it was trendy, there was a lone woman on Oprah touting the benefits of veganism and getting Oprah to try it. I remember that episode of Oprah like it was yesterday. That episode was one of five or six cues that registered in my brain and whispered, Elysabeth you should be vegan. That singular voice that day on Oprah was New York Times Best Selling author, health and wellness expert, Kathy Freston. She has been talking about the benefits of a plant-based diet for people, our planet and our animals for almost a decade. Kathy has written Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy-and Save Our Planet, The Lean: A Revolutionary (and Simple!) 30-Day Plan for Healthy, Lasting Weight Loss, Veganist: Lose Weight, Get Healthy, Change the World, The Quantum Wellness Cleanse: The 21 Day Essential Guide to Healing Your Body, Mind, and Spirit, and Quantum Wellness: A Practical and Spiritual Guide to Health and Happiness…and these titles are just to name a few. Now, sitting in my kitchen and chatting as if we had known each other for years, Kathy clues us in to the best ways to talk to those who aren’t yet vegan and how to make it as easy on them as possible. Vegan-ish? Sure, why not! Along the way, we discuss the changing cultural zeitgeist around plant-based food and our planet that is in dire need. To this end, Kathy has just delivered a petition of over 200,000 signatures to the McDonald’s Hamburger Univeristy Headquarters in Chicago demanding a vegan burger. Hundreds of thousands of people want MckyDs to have a MckyV. If you agree, head to social media and tag me,Elysabeth Alfano, Kathy Freston and McDonald's and let them know you want a MckyV. Plus, Kathy lets us in on a little secret called the Veto Vote. What is it and do you have it? Upbeat and natural, informative and friendly, this is one episode of Awesome Vegans that will make you feel like you’ve had Kathy Freston as a pal forever. For more information, visit ElysabethAlfano.com
Welcome to the Feel Good Podcast with Kimberly Snyder. Our goal is to help you be your most healthy, confident, beautiful and happy! Feeling Good means we tune in to our bodies and our intuition, including making food and lifestyle choices to feel energized and beautiful, what serves us and what doesn't, and being in flow along our unique journeys. Feeling good, by following our daily practices, naturally leads to also looking good, in a much more powerful way from glowing skin created from within, a beautifully strong body, radiant energy, and a level of peace and confidence from being in touch with our wholeness and being comfortable with our perfectly imperfect selves. Every week, we provide you with interviews with top experts in their field to support you in living your most beautiful, inspired and joyful life, with a focus on physical health, wellness, meditation and spirituality and personal empowerment. I’m your host, Kimberly Snyder, founder of Solluna, New York Times best-selling author and nutritionist. :)
Kathy Freston is a health activist and author of 8 books, many of which are New York Times Bestsellers. We were able learn a little more about her latest book, Clean Protein, her life philosophies and the movement she has created through finding her passion, or obsession as she calls it, as a vegan and lover of all animals through a soulful, up beat connection. Kind. Determined. Conscious. Beautiful. Empathetic. Compassionate. Light hearted. Wise. Soulful. Growth.
Is it possible to eat meat AND be cruelty free? Can we continue eating burgers and still tackle the global climate crisis? A few years ago, the answer to that would have been no, absolutely not. But today, clean meat is forging the way towards exactly that: meat that requires no killing, and that has no environmental impact. One of the people involved in this shift is Bruce Friedrich. Bruce went plant-based way before it was popular, back in 1987, after reading Diet for a Small Planet and realizing that meat production was taking us towards global starvation. When he found out what Pat Browne of Impossible Foods was doing, he realized clean meat is the future, and co-founded the Good Food Institute (GFI) - a non-profit organization that works with scientists and entrepreneurs to find sustainable, kind alternatives to industrially produced animal products. Clean meat is not another veggie burger. It IS meat - but grown from cells in a lab, rather than by rearing livestock. The result is meat that is better for your health, and for the planet: Better for Your Health and Global Health Did you know about 70% of the antibiotics produced in the US go to farm animals? The risk is two-fold. Firstly, those meds end up in the meat and on your plate, and we are not designed to eat medication aimed at animals. The other risk has to do with how bacteria and viruses evolve. The indiscriminate use of antibiotics has resulted in the development of superbugs so strong they pose a greater threat to life than global climate change. In fact, by 2050, over 10 million people a year might die from antibiotic-resistant bugs. We absolutely need to end our reliance on these medications! With clean meat, there are no livestock animals, so no need for antibiotics - and no antibiotic residues in your burger! Another reason clean meat is better for your health is that, since it’s grown in a lab, it doesn’t get contaminated by bacteria because it doesn’t come into contact with animal intestines or poop. That means no salmonella and no E.coli. Did you know that contaminated meat makes tens of millions of Americans sick every year? This doesn’t happen with clean meat. Better For The Planet Factory farming is not sustainable - we’ve known it for decades! It takes 9 calories of food (from grain or grass or soy) to “grow” 1 calorie of meat. So we’re throwing away 8 calories of crop to get just 1 consumable calorie. Basically, it’s 800% food waste. Think about what it takes to grow the crops to feed livestock: water, pesticides, herbicides, gas and energy to ship the crops to feed mills and to factory farms, to ship the animals to and from slaughter houses. It’s no wonder the UN’s report Livestock’s Long Shadow found that animal agriculture is one of the top 3 contributors to climate change. End World Hunger A transition to clean meat could end world poverty and hunger too. Plant-based meat could feed the world. Tens of millions of people die every year from starvation-related causes. Instead of growing crops to feed animals, these crops could be grown to feed the world’s poorest. So clean meat means no waste, no cruelty, no environmental destruction. And it doesn’t require anyone to change their habits. It looks like meat, tastes like meat - it IS meat, but grown differently. That’s why it’s a game changer. And why Bruce and others predict that we’ll see a 100% plant-based meat world by 2050 (or sooner!). Clean Protein - The Book Bruce has just co-authored a new book with Kathy Freston. Clean Protein - The Revolution that Will Reshape Your Body, Boost Your Energy, And Save Our Planet is a presentation on which clean proteins are best for our health, as well as tips on working out how much protein you need, transitioning to veganism, plant-based shopping, and a ton of tasty recipes. With Thanksgiving just around the corner, it’s the perfect read for anyone worried about how to stay healthy and vegan during the holidays. Being hailed as “Sex and the City for Food,” The Food Heals Podcast brings together experts in the field of nutrition, health and healing to teach you the best-kept natural secrets to being a hotter, healthier, happier YOU! The Food Heals Podcast is hosted by Allison Melody and Suzy Hardy – two self-proclaimed natural chicks who will rock your world and change your beliefs about health! This sexy, savvy duo provides eco-friendly advice on a variety of issues including the healing power of nutrition, living authentically, turning your passion into your career, choosing the best natural health and beauty products, the benefits of a plant-based diet and so much more!
New York Times best-selling author, spiritual counselor and wellness activist Kathy Freston explains how she believes we can reach our highest level of health and contentment through small, focused changes. In her book “Quantum Wellness,” Kathy outlines what she calls the “8 Pillars of Wellness:” meditation, visualization, fun activities, conscious eating, exercise, self-work, spiritual practice and service. Kathy says if we show interest and lean into these areas of our lives, we can “feel more connected in a soulful way and be a change agent in the world.”
Kathy Freston has been on a path of wellness and helping people make positive changes to their lives for decades. She is 4x New York Times Best-Seller and Wellness Activist writing books like Clean Protein, The Lean, and Quantum Wellness. In fact, she is the author of 8 books from relationships, to ditching perfectionism, to the future of protein. Kathy's impact has gone far and wide, appearing twice on he Oprah Winfrey Show, as well as other national shows like Ellen, The Dr. Oz Show, The View, Good Morning America, and Charlie Rose. She even inspired Oprah and her entire staff of 378 people to go vegan for 21 days! What I love about Kathy is her approach to making positive change. She's all about progress over perfection and helping people lean in to new habits. In today's show, you'll learn how to crowd out bad habits, how to be more gentle with yourself (especially if you make a mistake), what a healthy lifestyle looks like, and about the future of protein. Topics Discussed in the Podcast The beginnings of Kathy's wellness journey how to change your diet without judgement why crowding out bad habits is better than cutting out what a healthy lifestyle looks like Kathy's pillars of wellness Her latest book, Clean Protein what it's like to go on Oprah Listen Now Links Kathy Freston's website Kathy Freston's instagram Kathy's book, Clean Protein A list of Kathy's 8 books Kathy's interviews on Oprah Up Your Game with Four Sigmatic: Four Sigmatic offers medicinal mushroom coffees, hot cacaos and elixir products. Some mushrooms have incredible health-promoting benefits like helping with sleep, immunity, energy management, and focus. In fact, did you know that Lion's Mane has been used by Buddhist Monks in meditation practice? These are not psychedelic mushrooms and they aren't the kind you'd put on your pizza. They are used like you would an herb. I'm enjoying the Chaga Mushroom Elixir Mix the most right now! I'm excited about using adaptogenic mushrooms as part of my overall health strategy and recovery process. Try Four Sigmatic Mushroom Elixirs and Coffees! 15% off with Four Sigmatic Discount Code: SonyaLooney Join! Plant-Powered Tribe Facebook Group Shop My Store – Moxy & Grit Support the Show If you would like to support the growth my show, I'd love your contribution on. Patreon. The current production of this free show is primarily supported out of my own pocket and a small portion is covered through the donations on Patreon. With my Patreon page, you can donate directly to the show which will help me cover the costs and help it grow! Even 4 bucks a month- the cost of one coffee per month helps a LOT! Thanks, I really appreciate your support! Crowdfunding on Patreon – thank you! Shop my products! Leave a review or share on social media Don't forget to subscribe! Apple Podcasts Stitcher Google Play Spotify Thanks for listening!
Oprah's staff went vegan for a month, thanks to Kathy Freston, former model and now vegan powerhouse and best-selling author. We'll open with Leslie Crawford, author of the enchanting Sprig the Rescue Pig, for children of all ages.
“Wellness isn’t about deprivation and it’s not about perfection. It is about pointing yourself in the direction of growth.”Kathy FrestonWhere do you get your protein?Notwithstanding rising mainstream awareness that a plant-based diet provides more than enough protein for optimal health and athletic performance, every vegan continues to constantly weather this refrain.So let's put the issue to bed, once and for all.To walk us through the myths, truths and half-truths when it comes to this hotly debated macronutrient, I sat down with the doyenne of all things vegan, my friend Kathy Freston.Returning to the show for a second appearance (Kathy first appeared in RRP #109 in the Fall of 2014), Kathy is a wellness activist and 4-time New York Times bestselling author whose books include of The Lean*,Veganist*, and Quantum Wellness. Her newest offering, co-authored with former podcast guest Bruce Friedrich (RRP #286), is entitled Clean Protein*, a comprehensive primer on all things protein with everything you need to know to get lean, gain energy, stay mentally sharp.A media darling, Kathy is ubiquitous. Her Oprah Winfrey Show appearance inspired the great Ms. Winfrey and her entire staff of 378 to go entirely vegan for 21 days. In addition, she has been featured on Ellen, Dr. Oz, The View, Good Morning America, Charlie Rose, The Martha Stewart Show, Extra and on the pages of Vanity Fair, Harper’s Bazaar, Self, and W.This is a conversation about the future of nutrition. It's about the industry interests that compromise transparency and confuse consumer choice. It's about the truth behind protein and the looming future of culture-grown, so-called clean meat.But most of all, this is a conversation about how to eat right, live well & be kind to yourself and the world we share.Podcast favorite Dan Buettner's better half (although Dan is a pretty good half himself), I adore Kathy and everything she is about.I sincerely hope you enjoy the exchange.For the visually inclines, you can watch the podcast on YouTube here.Peace + Plants,Listen, Watch & SubscribeApple Podcasts | YouTube | See acast.com/privacy for privacy and opt-out information.
GET THE BOOK! Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy and Save Our Planet http://amzn.to/2Ct4eIz Support Us on Patreon & Join the Learn True Health Book Club!!! Patreon.com/learntruehealth https://www.patreon.com/learntruehealth Clean Protein And Plant-Based Diets http://learntruehealth.com/clean-protein-plant-based-diets/ Clean protein is something more people are looking into, along with embracing plant-based diets. It’s not much of a surprise anymore since a lot of studies have shown the benefit of eating a plant-based diet. To tell us more about clean protein, I have plant-based diet advocate and book author Kathy Freston as my guest today. Different Lifestyle You’d be surprised how Kathy Freston’s diet choices are so different today compared to when she was growing up. Kathy Freston grew up in Georgia, and like any average kid, she loved BBQ ribs, pizza, and burgers. “It’s funny how you keep evolving as a human being. And then the next right step kind of occurs to you. As I was writing the third book, I added in work, volunteerism, meditation and different aspects of wellness,” recalls Kathy Freston. Rising To The Challenge She also said that as she was researching and working on things, Kathy Freston realized she didn’t have much awareness at all about food. She, in fact, felt like a hypocrite. “Because I was encouraging people to wake up and think about aspects of their life that could make them more conscious and more empowered yet I wasn’t doing that in my eating,” said Kathy Freston. As a result, Kathy Freston challenged herself. She started looking at the repercussions of her food choices, what it did to her body, health, environment, and what its effects on animals. Rude Awakening Kathy Freston says she initially associated protein to animal protein. But because she wanted to know more about how it’s produced, that started her journey. “I realized the protein I was consuming was harmful to my body. It was also contributing to a lot of environmental problems,” said Kathy Freston. “Included in the problems are soil degradation, cutting down rainforests, creating climate change gases, polluting water, using up a lot of water and animal cruelty. Aside from that, Kathy Freston’s father died at age 63 due to melanoma and diabetes—diseases which run in the family. Her male cousin, on the other hand, died from breast cancer. That started her drive and obsessed with preventing cancer and diabetes. Lastly, because she’s entirely in love with her dog, the thought of animal slaughter likewise helped motivate Kathy Freston to change her lifestyle. “All of these things factor into me being a clean protein activist. It’s a health issue, environmental issue, and ethical issue,” said Kathy Freston. “Little by little, I leaned towards becoming this person who no longer consumed animal protein.” The 12 Amino Acids Daily Requirement Contrary to what people think, it is possible to get your daily requirement of amino acids from a plant-based diet. Kathy Freston says delicious combinations include beans, rice, corn tortillas, salsa, avocados and salads. However, Kathy Freston says the most important thing to focus on is finding out what is in the protein you are eating. Some of the questions you can ask yourself are the following: How much cholesterol goes along with the protein? Is the protein I’m consuming inflammatory in my body? How many pathogens or antibiotics might be lurking within the tissue? What kind of damage did the making of that protein do to our land and water? Does it add to climate change? Importance Of Fiber According to Kathy Freston, just because the food is full of protein, doesn’t mean it’s clean for the body or the planet. So rather than asking where we get our protein, Kathy Freston says we should be more conscious of where we get our fiber. “Fiber acts like a scrub brush. It pushes the gunk and the toxicity out of your body. It keeps your weight down and belly feeling full. It also slows down the release of glucose,” said Kathy Freston. So basically, if your protein doesn’t have fiber in it, it’s not cleaning your body. Proteins that are devoid of fiber are also loaded with fat and cholesterol. Benefits of Eating Clean Protein Clean protein tends to be plant-based, and the old proteins tend to come from animals. Kathy Freston says studies show the body works harder to digest meat and people who have a plant-based diet are happier and have a much stronger immune system. “I think it’s been 13 years since I had the flu and the blood labs are doing good. Research shows that as we get into our 60s and 70s, people eating a plant-based diet are likely to have very favorable results,” Kathy Freston said. Kathy Freston’s Typical Diet If you think a plant-based diet is monotonous, you’re in for a real treat. Kathy Freston attests that experimenting with cooking for friends and family is the fun thing about having a plant-based diet. For those who want to try, here are Kathy Freston’s typical daily food choices: Breakfast Plant-based yogurt with chopped apple and walnuts Oatmeal with almonds and soy milk Smoothie with coconut water and all organic frozen broccoli, frozen pineapples, frozen strawberries, and protein powder. For plant-based protein powder, make sure it’s plant-based and not whey. “Whey is not a grain. It’s dairy. I like pea protein. It has a smooth taste, easy to digest and low on the glycemic index,” said Kathy Freston. “I also like it sweetened with Stevia. Some prefer soy or rice protein and some like hemp protein, which is okay.” Lunch Sauteed tofu over rice and salad Dinner Rice with beer beans, cream of broccoli soup Arugula salad with pears, pistachios, sliced onions and tomatoes Food Myths Most people think that going on a plant-based diet means you’ll go hungry most of the time. Some are even hesitant; thinking diets are restrictive. On the contrary, Kathy Freston says a plant-based diet can be both filling and delicious. “I eat really rich hearty food. That’s the fiber that stays in your system and fills your belly. It makes you feel satisfied,” assures Kathy Freston. I so much agree with Kathy Freston. Do try out this recipe of mine. I have made these recipes for some friends, and they love it! First, chop beets and saute. Add chopped cabbage, Turkish seasoning, and salt. Put the lid on and cook on low heat. Once done, serve immediately. Another recipe is cutting some beet greens, mix with two cans of chickpeas, a can coconut milk with curry, turmeric, black pepper, and garlic. Then let it simmer. Let the moisture sit until the sauce thickens. You can also make some quinoa pasta to eat with it. It’s so good; even the kids kept going back for more! Other Sources Of Vegan Protein Kathy Freston says she’s a big fan of beans because they have fiber, iron, and antioxidants. Beans are also low on the glycemic index. Plus, they are gluten-free! “Multiple studies show that beans lower cholesterol, balance blood sugar and promote digestive regularity. They don’t have all the saturated fats, cholesterol, toxins and other harmful ingredients. That’s why I love beans,” said Kathy Freston. Speaking of vegan protein, I was skeptical at first. However, I changed my mind after interviewing raw vegan athlete Suzanne Mcgee on Episode 41. She has been vegan for years and professional tennis player. Most of her proteins are from pumpkin seeds, and it has not been a detriment to her health. “Seeds have more protein than nuts. They have more minerals, less saturated fats and high in most amino acids. Some are a good source of omega fatty acids like chia seeds and flax,” Kathy Freston said. Saving Money Kathy Freston says you’ll be saving a lot of money when you embrace a plant-based diet. Whole grains and beans are cheap, yet they are full of fiber so you’ll feel full and satisfied. According to her, these are the staples of the populations around the world. In Mexico and South America, they would eat rice and beans with tortillas and avocados. In China, there’s tofu, vegetables, rice, small fish, or lentil, rice and vegetables in India. These populations are by no means wealthy, and yet they don’t have the disease of the more affluent societies. “So the true cost of eating animal food is more than what you get at the grocery store. If you think about the annual cost of treating diseases in the U.S., it’s a trillion dollars a year and healthcare,” said Kathy Freston. “Obesity-related healthcare will reach 350 billion by 2018. Heart disease will cost more than 500 billion dollars annually.” She adds, “Cancer and diabetes are traced to too much animal protein. And they cost nations a lot of tax money.” In effect, you become less productive. Apparently, Kathy Freston says it’s a lot of government complexity because meat is subsidized. “They give breaks to animal agriculture companies by giving them cheap grains. And cheap grains make for cheap meat,” said Kathy Freston. “Cheap meat, eggs, and cheese are fed to our kids, so these artificially low prices hurt our health in the long term.” Smooth Transition It’s not going to be easy but Kathy Freston assures changing to a plant-based diet is worth it. Bottomline, it’s all about knowing what you eat. For example, Kathy Freston says one egg roughly has 3 grams of protein. And that’s not a ton of protein compared to one cup of lentils which has 18 grams proteins. Plus, the cholesterol from one egg is more than what you should get. That is why in the spirit of being ethical, it is right to give up eggs. Kathy Freston also says that part of the process is to keep moving forward. And be open to alternative food choices. “Beano is a good brand of digestive enzymes. It helps to digest beans and all the delicious plant-based foods. All the fiber going through your system gets the toxicity out of your body,” Kathy Freston said. What To Do When You Travel Kathy Freston says traveling is not a problem since more restaurants now have plant-based menus. Some even bring their food like seeds. She also suggests using the Happy Cow app for a list of good places to eat. Mexican food is always a safe choice. Clean Protein Recipes Kathy Freston has a great compilation of clean protein recipes in her Clean Protein book. There are recipes using black-eyed peas, stews, and even lentil waffles! There are also contributions from celebrity chefs like recipes for sloppy joes, tofu chorizo and spicy smashed lemon chickpeas which is Kathy Freston’s favorite. Blue Zones Kathy Freston’s boyfriend happens to be Dan Beuttner, the New York Times bestselling author of Blue Zones. Apparently, he discovered five places in the world—the Blue Zones, where the healthiest people live and have long lives. “He influences me all the time. The Blue Zones include Sardinia in Italy, Loma Linda in California, Okinawa in Japan and Costa Rica. A common thread is that they eat a largely plant-based diet,” said Kathy Freston. Kathy Freston’ Books Kathy Freston has several books that are excellent references on eating healthy. Clean Protein addresses all the protein issues. The Lean, on the other hand, is her second favorite book which provides you with a 30-day meal plan. There’s also the Book of Veganish, which is not a book about being vegan. Kathy Freston says it is a book about determining what kind of protein is suitable for you, for your values, for your health, and for the planet. So check it out! Bio Kathy Freston believes that clean eating (and clean proteins, in particular!) is not only good for individual health and wellness but is also much better for the planet as a whole. She has become an activist and advocate for eating this way. She says it’s funny how you find your passion and then your passion leads you to your life’s purpose. Kathy Freston now writes books and does media appearances. She shares in whatever way she can so that other people also feel empowered to eat for their health and overall well-being. 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Kathy Freston is a food and wellness expert who focuses on vegan nutrition. She is doing amazing work and recently released her newest book, Clean Protein, co-authored with Bruce Friedrich. In this episode, we discuss Kathy's personal wellness journey, dive into issues with the food industry and factory farming, and learn more about the release of her newest book! Excited to share our conversation! Keep up with Kathy on social media! Instagram Facebook Twitter Credits: Music: www.bensound.com
My guest today is the inspiring and compassionate bestselling author Kathy Freston. She's teamed up with co- author Bruce Friedrich to write her latest work of genius- Clean Protein. Food and wellness experts Kathy Freston and Bruce Friedrich have spent years researching the future of protein. They've talked to the food pioneers and the nutrition scientists, and now they've distilled what they've learned into a strength-building plan poised to reshape your body and change your world. Complete with delicious recipes and a detailed guide to food planning, Clean Protein explains everything you need to know in order to get lean, gain energy, and stay mentally sharp. You'll finally understand in simple terms why protein is essential, how much you should get, and where to find the best sources of it. Clean Protein is a powerful solution to excess weight and chronic health issues, and it's a cultural revolution that will be talked about for decades.
Kathy Freston is a wellness activist and writer with a focus on healthy eating and conscious living. She is the New York Times bestselling author of numerous books and has been featured on The Ellen Show and The Oprah Winfrey Show, as well as many others, talking about how a plant-based diet can revolutionize your personal health and positively impact animals and the planet as well. Show notes for this episode: https://eftp.co/kathy-freston Learn how Eat For The Planet can help your brand: https://eftp.co/services Twitter: @nilzach
Get Bruce's book: Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy and Save Our Planet http://amzn.to/2Ct4eIz The Good Food Institute: http://www.gfi.org Email Bruce: brucef@gfi.org Clean Protein For Better Health http://learntruehealth.com/clean-protein Clean protein spells a big difference for one to reach optimal health. Contrary to belief, just because we eat a sufficient amount of protein, doesn’t mean that it’s healthy. To help us understand more about what clean protein is, my guest, Bruce Friedrich, will educate us on why quality and not quantity should matter. Starting Clean Bruce Friedrich is a staunch advocate of producing meat that is devoid of chemicals and unethical practices. His mission is to educate people and companies the importance of creating the right environment to sustain plant-based and clean meat for consumers. “I’ve been working against industrial farming. Because I saw what happened to companies who are creating better, healthier, more sustainable products that people want to consume,” said Bruce Friedrich. The Good Food Institute The Good Food Institute was established by Bruce Friedrich to develop definitive steps towards producing clean food that is healthy to eat and delicious. Ultimately, these little steps also significantly help prevent the destruction of our planet as far as environmental issues are concerned. “Pretty much everyone makes their food purchasing decisions with considerations about taste, price, and convenience,” Bruce Friedrich said. “Hence, we can transform agriculture away from the industrial use of animals by creating products that people want to buy. That’s the purpose of The Good Food Institute.” Clean Protein Now, what is clean protein? It’s hard to find food that is considered clean protein. Most food products are laden with chemicals, pesticides, and heavy metals. These can be found in commercial meat, fish, poultry, eggs and dairy products. According to Bruce Friedrich, if we’re not picky about the quality of the food we eat, there will be negative consequences health-wise. So how do we make sure it’s clean protein? For starters, buy food from a reputable source, especially meats. One solution that The Good Food Institute came up with was to grow meat from a small cell sample. This way, there is no need to slaughter animals. The Solution Clean meat is still considered real meat. However, it is safer to consume because it has no chemicals or residue from bacteria. And because of the way it was made, harmful greenhouse gas emissions from factories can also be avoided. Hence, a significant advantage to our environment. According to Bruce Friedrich, food scientists are likewise looking into the same procedure to produce healthy and high-quality plant-based foods. Plants are being sourced to create plant-based meats, eggs, and dairy products. In fact, some companies in the U.S. and Europe are already producing clean meat products using this concept. Clean Protein Book The book is co-authored with Kathy Freston. Bruce Friedrich says the Clean Protein Book is an excellent resource for whoever wants to learn everything there is to know about clean protein. According to Bruce Friedrich, the Clean Protein book is an inspiration from a book he read 30 years ago, called the Diet For A Small Planet. The book also includes the lessons he learned ever since he practiced a plant-based diet since he was 18 years old. “Kathy and I were both investigating the science of nutrition for decades. Plant-based is cleaner protein. People get sick from eating contaminated meat. They get hospitalized and die,” said Bruce Friedrich. The Harsh Reality According to Bruce Friedrich, many Americans are prone to sickness and obesity. Apparently, most of the diseases they suffer from are dietary diseases. Hence, it is essential that we make changes in what we eat before it’s too late. “Vegetarian and vegan diets are healthy for every stage of life from infancy to very old age. The diet makes people less prone to heart disease and stroke,” explains Bruce Friedrich. Meatless Mondays Health authorities have been more aggressive over the years promoting a meatless diet. In fact, Bruce Friedrich says there’s a program called Meatless Mondays which is supported by several schools of public health. Meatless Mondays mostly encourage people to shift away from animal products consumption one day a week. Under the program, people should eat the meat size of a deck of cards. And according to Bruce Friedrich, the more you eat legumes, nuts, and whole grains as a protein source, the healthier you’re going to be. “One of the things that The Good Food is working on, is finding a way to deliver high-quality protein in the form of plant-based meat that people want to consume,” said Bruce Friedrich. “For people who want to eat real meat, eating cultured meat is an option that is so much better for the environment and cleaner product.” B-12 and Fiber Bruce Friedrich says we can get our daily dose of B-12 from the environment. And since B-12 is created from bacteria, Bruce Friedrich says that the most convenient option would be to take a B-12 supplement. Furthermore, Bruce Friedrich says that among people who are entirely plant-based, the rate of those with iron-deficiency anemia is not higher than it is in the general population. However, people who are on a plant-based diet are suffering from much lower rate of the diseases like heart disease and diabetes. “The more whole plant-based food you eat, the healthier you will be. Furthermore, 97% of Americans are not taking in enough fiber,” Bruce Friedrich explains. He adds, “Women should take at least 25 grams of fiber a day, while men must take 38 grams of fiber. The average person’s intake is 15 grams. Therefore, we must make it a point to get enough protein and fiber because it lowers the rate of diseases.” Bio Bruce Friedrich graduated magna cum laude from Georgetown Law and Phi Beta Kappa from Grinnell College. He also holds degrees from Johns Hopkins University and the London School of Economics. Bruce Friedrich is a popular speaker on college campuses and has delivered presentations on food innovation at most of the nation’s top universities, including Harvard, Yale, Princeton, Stanford, and MIT. He has co-authored two books, including the forthcoming Clean Protein: The Revolution That Will Reshape Your Body, Boost Your Energy—and Save Our Planet with New York Times bestselling author Kathy Freston, contributed chapters to five books, and authored seven law review articles. Get Connected With Bruce Friedrich! Official Website Facebook Twitter Book by Bruce Friedrich Clean Protein The Links You Are Looking For: Become A Health Coach Learn More About The Institute for Integrative Nutrition's Health Coaching Certification Program by checking out these four resources: 1) Integrative Nutrition's Curriculum Guide: http://geti.in/2cmUMxb 2) The IIN Curriculum Syllabus: http://geti.in/2miXTej 3) Module One of the IIN curriculum: http://geti.in/2cmWPl8 4) Get three free chapters of Joshua Rosenthal's book: http://geti.in/2cksU87 Watch my little video on how to become a Certified Health Coach! https://www.youtube.com/watch?v=CDDnofnSldI ------------------------------------------------------------------------------- Do you have a blood sugar issue? I can help you achieve healthy, normal and balanced blood sugar naturally! 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SANE Show: Eat More. Lose More. Smile More. with Jonathan Bailor
Conscious Eating And The Lean #SANE with Kathy Freston & Jonathan Bailor
As mission-driven entrepreneurs, we’re passionate and certain about the changes we’d like to see to make the world a better place. But, what happens if the people you want to reach aren’t as convinced as you are? You have a couple of options: You can work really hard to educate your market, to convince them that what you’re offering is what they need, to get them to change their behavior in favor of what you’re proposing. (Spoiler: this rarely works and you’ll spend a lot of time and money on it.) Or, you can give them what they want and shift your mission to align with that. This is the point my guest Bruce Friedrich arrived at a few years ago, which we talk about in this episode. This is also the point I see some of my clients at, as they struggle with communicating their message in a way that appeals to their potential customers where they’re at in their journey. In this episode, Bruce and I also talk about the current state of food tech, what entices investors to invest in companies (market opportunity vs. values), the importance of in-person speaking and connections to reach your audience, and what happened to Bruce at age 12 that set him on his career path. About my guest: Bruce Friedrich is Executive Director of the Good Food Institute, which works with scientists, investors, and entrepreneurs to make groundbreaking good food (clean meat and plant-based meat) a reality. Bruce graduated magna cum laude from Georgetown Law and Phi Beta Kappa from Grinnell College and also holds degrees from Johns Hopkins University and the London School of Economics. Bruce is a popular speaker on college campuses and has delivered presentations on food innovation at most of the nation's top universities, including Harvard, Yale, Princeton, Stanford, and MIT. Bruce has co-authored two books, including the forthcoming Clean Protein: The Revolution That Will Reshape Your Body, Boost Your Energy - and Save Our Planet with New York Times bestselling author Kathy Freston, contributed chapters to five books, and authored seven law review articles. Highlights: Educating the market (demand-side) vs. giving your customers what they want (supply-side) The current state of food tech (“nerds over cattle,” as Eric Schmidt of Google/Alphabet says) What moves investors to invest (finances/market opportunity vs. values/impact) What Good Food Institute does and how quickly it’s growing The importance of in-person speaking and connections to reach your audience What happened to Bruce at age 12 that set him on his career path The risks and rewards of standing for something Links: Good Food Institute = http://www.gfi.org/ Follow Bruce on Twitter @BruceGFriedrich Connect with Bruce on LinkedIn Good Food Institute on Facebook and Twitter Beyond Meat and Impossible Foods Cowspiracy documentary UN Report: Livestock’s Long Shadow Influence book by Robert Cialdini Clean Protein: The Revolution that Will Reshape Your Body, Boost Your Energy?and Save Our Planet book by Bruce Friedrich and Kathy Freston Join the free Speaking Your Brand community at https://www.speakingyourbrand.com/join/. Ready to create your signature talk? Sign up to get notified when my online group program opens at https://www.speakingyourbrand.com/signature-talk-group-program/ Say hi to me on Twitter @CarolMorganCox Subscribe to the podcast and leave a review!
Please fill out our 2017 Listener Survey: https://survey.libsyn.com/satellitesistersEarly Operation Sea Turtle blueprint?? Wellness expert Kathy Freston joins Liz Dolan, Lian Dolan, Julie Dolan and Sheila Dolan to discuss her holistic views of health and wellness. Freston is known for her "8 Pillars of Wellness" including Meditation, Visualization, Fun Activities, Conscious Eating, Exercise, Self-Work, Spiritual Practice, and Service. The Satellite Sisters discuss them all. Kathy Freston is the author of Quantum Wellness 2009, The Lean 2012, and The Book of Veganish 2016. For complete Satellite Sisters podcast listings, go to Apple Podcasts here, Stitcher podcasts here and our complete Satellite Sisters audio archive here. This is a New To You show from June 2008.
The Life Stylist Podcast is all about bringing together the greatest experts in health, fitness, personal development, and spirituality to share the universal principles and lifestyle practices that have had the most profound impact. It's rare that one single guest has as much powerful insight on such a wide variety of topics as our guest Jason Wrobel. Jason is a celebrity vegan chef, author, and motivator by trade, but in this episode we discover a treasure trove of valuable lifestyle recommendations that far exceed the realm of simply preparing and eating healthy food. Jason is a biohacker in the truest sense of the word and has spent the better part of his life studying and practicing a seemingly endless array of techniques to achieve the highest level of human performance- mentally, emotionally, and physically. If you're interested in living a life full of boundless energy, and reaching your highest potential, Jason has got a plan for you. Do yourself, Jason, and your old pal Luke a favor by sending this episode to one friend who needs some encouragement, and guidance on how to design the ultimate lifestyle. Luke Jason Wrobel is a world-renowned leader in organic raw vegan cuisine, culinary education, and epicurean entertainment. With a focus on radical simplicity and artful presentation, he imbues his ecstatic raw food creations with the energy of fresh, local, organic produce and the healing properties of raw superfoods, which have rendered his dishes hands-down favorites among celebrity clients, and regular folk alike. J-Wro fans Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Steve Buscemi, Isabelle Adjani, Oren Moverman and Russell Simmons, consistently (and effusively) rave about his healthy, innovative and delicious plant-based creations. As a live speaker known for his empowering, passionate and comedic delivery, he has shared the stage with wellness luminaries and bestselling authors such as John Robbins, David Wolfe, Kevin Trudeau, Donna Gates, Dr. Joseph Mercola, Dr. Joel Fuhrman, Ron Teeguarden and Kathy Freston. He has presented raw vegan food to tens of thousands of eager audience members, including appearances at David Wolfe’s The Longevity Now Conference, The Take Back Your Health Conference, Natural Products Expo West, Organic Avenue, Lightning in a Bottle, BhaktiFest, The Raw Dolphins Retreat and The Raw Spirit Festival. Jason is also the host of the first longevity cooking show on television, How to Live to 100, debuting on The Cooking Channel in January 2013. His first DVD, Simple Vegan Classics, is an international bestseller, which has taught thousands of people the world over how to prepare easy and nutritious raw vegan foods. He is also the host of the popular YouTube channel The J-Wro Show®, showcasing healthy recipes, lifestyle transformation tips and culinary comedy. Catch Part One of this chat here. Episode Breakdown: The value of cocooning and regenerating Relationships, balance of togetherness, and testosterone Sleep sanctuary and mattress choices Blood panels as essential tool to help identify nutritional deficiencies K2, the miracle of Natto, and conscientious supplementation Ketosis: thriving in fats & protein on a vegan diet Balancing out mineral intake to curb sugar cravings Suggested supplementation for improved sleep The magic of his new book "Eaternity": recipes for better sex, better sleep, less stress, and more Magnesium-rich foods for sexual health and improved libido Drinks to help increase your workout endurance Jason’s background as a personal chef, and the turning point in his career Working with celebrities: stories and crucial tips At a basic level, have a good knife and a good blender: a few suggestions from the pro Depression, anxiety, disillusionment and negative feelings - how shifting your value systems and taking better care of yourself leads to emotional stability Food is only one approach towards ultimate lifestyle fitness Overcoming food perfectionism: honor what you put in your body even if it's not the best choice Lifestyle recommendations For resources and products mentioned, visit the guest page. THIS SHOW IS BROUGHT TO YOU BY: FOURSIGMATIC:Melt away stress, boost immunity, relax & sleep deeper, improve productivity, increase brain power, get stimulation without jitters. Sound like all the good stuff you want? Welcome to the medicinal fungi kingdom with FourSigmatic's highest quality mushroom & herbs in little packets of magical power that you can add to your coffee or warm drink. Your discount hookup is 15% off when you use "THELIFESTYLIST" coupon code. HELP SUPPORT THIS SHOW! Starting and growing a podcast requires a ton of time, energy, and money. Do you appreciate this information, and want to support my mission to deliver as much life enhancing information as possible to as many people as possible? The easiest, and most effective way you can help is to do this: 1. Go to Lukestorey.com/support and donate towards show production costs 2. Subscribe to the show by clicking “subscribe” in iTunes 3. Write us a review in iTunes 4. Share this show with 1 friend right now You’d be amazed how much these four simple steps do to help us grow! Here’s the magic link for reviews. Thank you from the bottom of my heart for listening, and joining me on this journey we call life.
The Life Stylist Podcast is all about bringing together the greatest experts in health, fitness, personal development, and spirituality to share the universal principles and lifestyle practices that have had the most profound impact. It's rare that one single guest has as much powerful insight on such a wide variety of topics as our guest Jason Wrobel. Jason is a celebrity vegan chef, author, and motivator by trade, but in this episode we discover a treasure trove of valuable lifestyle recommendations that far exceed the realm of simply preparing and eating healthy food. Jason is a biohacker in the truest sense of the word and has spent the better part of his life studying and practicing a seemingly endless array of techniques to achieve the highest level of human performance- mentally, emotionally, and physically. If you're interested in living a life full of boundless energy, and reaching your highest potential, Jason has got a plan for you. Do yourself, Jason, and your old pal Luke a favor by sending this episode to one friend who needs some encouragement, and guidance on how to design the ultimate lifestyle. Luke Jason Wrobel is a world-renowned leader in organic raw vegan cuisine, culinary education, and epicurean entertainment. With a focus on radical simplicity and artful presentation, he imbues his ecstatic raw food creations with the energy of fresh, local, organic produce and the healing properties of raw superfoods, which have rendered his dishes hands-down favorites among celebrity clients, and regular folk alike. J-Wro fans Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Steve Buscemi, Isabelle Adjani, Oren Moverman and Russell Simmons, consistently (and effusively) rave about his healthy, innovative and delicious plant-based creations. As a live speaker known for his empowering, passionate and comedic delivery, he has shared the stage with wellness luminaries and bestselling authors such as John Robbins, David Wolfe, Kevin Trudeau, Donna Gates, Dr. Joseph Mercola, Dr. Joel Fuhrman, Ron Teeguarden and Kathy Freston. He has presented raw vegan food to tens of thousands of eager audience members, including appearances at David Wolfe’s The Longevity Now Conference, The Take Back Your Health Conference, Natural Products Expo West, Organic Avenue, Lightning in a Bottle, BhaktiFest, The Raw Dolphins Retreat and The Raw Spirit Festival. Jason is also the host of the first longevity cooking show on television, How to Live to 100, debuting on The Cooking Channel in January 2013. His first DVD, Simple Vegan Classics, is an international bestseller, which has taught thousands of people the world over how to prepare easy and nutritious raw vegan foods. He is also the host of the popular YouTube channel The J-Wro Show®, showcasing healthy recipes, lifestyle transformation tips and culinary comedy. Episode Breakdown: The value of cocooning and regenerating Relationships, balance of togetherness, and testosterone Sleep sanctuary and mattress choices Blood panels as essential tool to help identify nutritional deficiencies K2, the miracle of Natto, and conscientious supplementation Ketosis: thriving in fats & protein on a vegan diet Balancing out mineral intake to curb sugar cravings Suggested supplementation for improved sleep The magic of his new book "Eaternity": recipes for better sex, better sleep, less stress, and more Magnesium-rich foods for sexual health and improved libido Drinks to help increase your workout endurance Jason’s background as a personal chef, and the turning point in his career Working with celebrities: stories and crucial tips At a basic level, have a good knife and a good blender: a few suggestions from the pro Depression, anxiety, disillusionment and negative feelings - how shifting your value systems and taking better care of yourself leads to emotional stability Food is only one approach towards ultimate lifestyle fitness Overcoming food perfectionism: honor what you put in your body even if it's not the best choice Lifestyle recommendations For resources and products mentioned, visit the guest page. THIS SHOW IS BROUGHT TO YOU BY: FOURSIGMATIC:Melt away stress, boost immunity, relax & sleep deeper, improve productivity, increase brain power, get stimulation without jitters. Sound like all the good stuff you want? Welcome to the medicinal fungi kingdom with FourSigmatic's highest quality mushroom & herbs in little packets of magical power that you can add to your coffee or warm drink. Your discount hookup is 15% off when you use "THELIFESTYLIST" coupon code. HELP SUPPORT THIS SHOW! Starting and growing a podcast requires a ton of time, energy, and money. Do you appreciate this information, and want to support my mission to deliver as much life enhancing information as possible to as many people as possible? The easiest, and most effective way you can help is to do this: 1. Go to Lukestorey.com/support and donate towards show production costs 2. Subscribe to the show by clicking “subscribe” in iTunes 3. Write us a review in iTunes 4. Share this show with 1 friend right now You’d be amazed how much these four simple steps do to help us grow! Here’s the magic link for reviews. Thank you from the bottom of my heart for listening, and joining me on this journey we call life.
The Gentle Barn sanctuaries where rescued animals help needy children are discussed first with special guest Ellie Laks, followed by New York Times best-selling author Kathy Freston with her new book for teens and 20-somethings, The Book of Veganish.
As a live speaker known for his empowering, passionate and comedic delivery, he has shared the stage with wellness luminaries and bestselling authors such as John Robbins, David Wolfe, Kevin Trudeau, Donna Gates, Dr. Joseph Mercola, Dr. Joel Fuhrman, Ron Teeguarden and Kathy Freston. He has presented raw vegan food to tens of thousands of eager audience members, including appearances at David Wolfe's The Longevity Now Conference, The Take Back Your Health Conference, Natural Products Expo West, Organic Avenue, Lightning in a Bottle, BhaktiFest, The Raw Dolphins Retreat and The Raw Spirit Festival. Jason is also the host of the first longevity cooking show on television, How to Live to 100, debuting on The Cooking Channel in January 2013. His first DVD, Simple Vegan Classics, is an international bestseller, which has taught thousands of people the world over how to prepare easy and nutritious raw vegan foods. He is also the host of the popular YouTube channel The J-Wro Show®, showcasing healthy recipes, lifestyle transformation tips and culinary comedy. Jason Andrew Wrobel: http://www.jasonwrobel.com Ronnie Landis: http://www.ronnie-landis.com The Holistic Health Mastery Program: http://www.holistichealthmastery.com
As a live speaker known for his empowering, passionate and comedic delivery, he has shared the stage with wellness luminaries and bestselling authors such as John Robbins, David Wolfe, Kevin Trudeau, Donna Gates, Dr. Joseph Mercola, Dr. Joel Fuhrman, Ron Teeguarden and Kathy Freston. He has presented raw vegan food to tens of thousands of eager audience members, including appearances at David Wolfe's The Longevity Now Conference, The Take Back Your Health Conference, Natural Products Expo West, Organic Avenue, Lightning in a Bottle, BhaktiFest, The Raw Dolphins Retreat and The Raw Spirit Festival. Jason is also the host of the first longevity cooking show on television, How to Live to 100, debuting on The Cooking Channel in January 2013. His first DVD, Simple Vegan Classics, is an international bestseller, which has taught thousands of people the world over how to prepare easy and nutritious raw vegan foods. He is also the host of the popular YouTube channel The J-Wro Show®, showcasing healthy recipes, lifestyle transformation tips and culinary comedy. Jason Andrew Wrobel: http://www.jasonwrobel.com Ronnie Landis: http://www.ronnie-landis.com The Holistic Health Mastery Program: http://www.holistichealthmastery.com
Today on the Jane Wilkens Michael Show...Better Than Before, Jane speaks with Kathy Freston, the New York Times best-selling author of The Lean, Veganist, and Quantum Wellness who has appeared frequently on Ellen, The Dr.Oz Show, Charlie Rose, Good Morning America, The Talk, The Martha Stewart Show, Extra and Oprah, to name a few. A regular contributor to The Huffington Post, she has also been featured in Vanity Fair, Harper’s Bazaar, Self, W, and Fitness. Kathy will discuss how to focus on healthy eating and conscious living through a simple mind/body/spirit approach. In the next segment, Bye Anxiety, Jane will be joined by Dr. Alice Boyes, author of The Anxiety Toolkit:Strategies for Fine-Tuning Your Mind and Moving Past Your Stuck Points, who will share the tools and strategies needed to manage and overcome both personal and/or professional anxiety.
Today on the Jane Wilkens Michael Show...Better Than Before, Jane speaks with Kathy Freston, the New York Times best-selling author of The Lean, Veganist, and Quantum Wellness who has appeared frequently on Ellen, The Dr.Oz Show, Charlie Rose, Good Morning America, The Talk, The Martha Stewart Show, Extra and Oprah, to name a few. A regular contributor to The Huffington Post, she has also been featured in Vanity Fair, Harper's Bazaar, Self, W, and Fitness. Kathy will discuss how to focus on healthy eating and conscious living through a simple mind/body/spirit approach. In the next segment, Bye Anxiety, Jane will be joined by Dr. Alice Boyes, author of The Anxiety Toolkit: Strategies for Fine-Tuning Your Mind and Moving Past Your Stuck Points, who will share the tools and strategies needed to manage and overcome both personal and/or professional anxiety.
Today on the Jane Wilkens Michael Show...Better Than Before, Jane speaks with Kathy Freston, the New York Times best-selling author of The Lean, Veganist, and Quantum Wellness who has appeared frequently on Ellen, The Dr.Oz Show, Charlie Rose, Good Morning America, The Talk, The Martha Stewart Show, Extra and Oprah, to name a few. A regular contributor to The Huffington Post, she has also been featured in Vanity Fair, Harper’s Bazaar, Self, W, and Fitness. Kathy will discuss how to focus on healthy eating and conscious living through a simple mind/body/spirit approach. In the next segment, Bye Anxiety, Jane will be joined by Dr. Alice Boyes, author of The Anxiety Toolkit: Strategies for Fine-Tuning Your Mind and Moving Past Your Stuck Points, who will share the tools and strategies needed to manage and overcome both personal and/or professional anxiety.
"...visualize how you'd like your life to look..."
Quantum Wellness, Veganist and The Lean
I say it all the time. Change is not an overnight miracle, people. I know there's nothing like the neatly packaged narrative of the overnight success story, but honestly that’s just well, not that honest.The truth is that long-lasting, sustainable personal growth is never instantaneous. It’s messy. Non-linear. Two steps backwards for every step in the right direction. It’s forged out of self-experimentation, research, discomfort, failure, courage, and all too often a lot of stumbling around in the dark.The point? It’s not a clean line. We don’t have to hold on to this perfectionist ideal. In fact, it’s this ideal that generally hold us back. Paralyzes us. Or leads to self-defeatism when we fall short of idealized goals.When I began the process of repairing my health, I made a million mistakes. Slipped up countless times. And when I committed to getting fit, Ultraman didn't even qualify as a fantasy because I had never heard of it. I just wanted to be able to run a mile. Goals and success came later. I was able to get off the dime because I just started. Implicit in this was the permission I gave myself to fail.Let go of perfection. Whether the change you seek is related to diet, fitness, career, finances, education or some specific skill set, the important thing is to allow yourself to just begin, and begin messy. You don’t have to know where anything is leading. You don’t have to change evertything overnight. And the steps you take don’t have to be plotted, overthought or even pretty. But you do have to start.Or as today’s guest suggests, Lean In…My friend Kathy Freston is a 4-time New York Times bestselling author of The Lean, Veganist, Quantum Wellness and Quantum Wellness Cleanse. She has appeared frequently on national television, including The Oprah Winfrey Show, Ellen, The Dr. Oz Show, The View, Good Morning America, Charlie Rose, The Martha Stewart Show, and Extra. Her work has been featured notably in Vanity Fair, Harper’s Bazaar, Self, W, and Fitness. In addition, she is a regular contributor to her pal Ariana Huffington's publication, Huffington Post.Back in 2011, it was Kathy’s appearance on Oprah that inspired the great Ms. Winfrey herself – and her entire staff of 378 — to go entirely vegan for 21 days.In January 2014, Kathy famously launched a Change.org petition campaign urging McDonald's to debut a vegetarian menu item, a petition that went viral with over 106, See acast.com/privacy for privacy and opt-out information.
Join host Shabaka Amen this Thursday at 5:00 p.m. (EST) for an interview with Celebrity Vegan Radio special guest, Kathy Freston! Kathy Freston is a bestselling author with a focus on healthy eating and conscious living. She is the New York Times bestselling author of The Lean, Veganist, and Quantum Wellness. Kathy has appeared frequently on national television, including Oprah, OWN, Ellen, The Dr. Oz Show, Charlie Rose, Good Morning America, The Talk, The Martha Stewart Show, and Extra. TUNE IN LIVE for an in-depth discussion with Shabaka and Kathy Freston on how 'You Can Lean-In-To Vegan'!
Join host Shabaka Amen this Thursday at 5:00 p.m. (EST) for an interview with Celebrity Vegan Radio special guest, Kathy Freston! Kathy Freston is a bestselling author with a focus on healthy eating and conscious living. She is the New York Times bestselling author of The Lean, Veganist, and Quantum Wellness. Kathy has appeared frequently on national television, including Oprah, OWN, Ellen, The Dr. Oz Show, Charlie Rose, Good Morning America, The Talk, The Martha Stewart Show, and Extra. TUNE IN LIVE for an in-depth discussion with Shabaka and Kathy Freston on how 'You Can Lean-In-To Vegan'!
Jovanka shares with us how to eat healthy and organic on a budget and she compared the popular “cleanses” on the market today. We also discussed her new program called the Clean Foods Diet Method. For more info on this program go to http://cleanfoodsdietmethod.com/
Kathy Freston is a New York Times best-selling author with a concentration on healthy living and conscious eating. Her books include Veganist: Lose Weight, Get Healthy, Change the World, Quantum Wellness: A Practical and Spiritual Guide to Health and Happiness, and most recently, The Lean. Kathy promotes a body/mind/spirit approach to health and happiness that includes a concentration on healthy diet, emotional introspection, spiritual practice, and loving relationships, among other tenets. Her work is focused on providing guidance for conscious and healthy living in our increasingly busy world. Freston continually cites the proven value of “leaning into” change and the benefits of “progress, not perfection.” She has appeared on The Oprah Winfrey Show, Ellen, The Dr. Oz Show, The View, and Good Morning America.
A Super Smiley Adventure with Megan Blake - Pets & Animals on Pet Life Radio (PetLifeRadio.com)
9,000,000 participants can't be wrong! Remember Oprah's vegan challenge? That was Kathy! Ellen says, 'I can't tell you how much (her book) has changed my life' 'Veganist - Lose Weight, Get Healthy, Change the World!' - Sounds like a tall order, but New York Times Best Selling Author, Kathy Freston makes it simple. And, with endless praises from Ellen, Dr. Oz, Deepak Chopra You just have to listen! Questions or Comments? Send them to: megan@petliferadio.com. More details on this episode MP3 Podcast - Meet Pet Lover Kathy Freston, Wellness Guru from Ellen, Oprah, Dr.Oz... on Pet Life Radio var ACE_AR = {Site: '845738', Size: '468060'};
Vegan - Vegetarian Solutions for a Sustainable Environment - Environmental and Ecological
This is part two of a transcript reading of Kathy Freston's interview of Dr. Michael Greger posted on The Huffington Post January 8th, 2010. The title of the interview "Flu Season: E. Coli, Salmonella and Other Deadly Bacteria and Pathogens in Food: Factory Farms Are the Reason"
Vegan - Vegetarian Solutions for a Sustainable Environment - Environmental and Ecological
This is part one of a transcript reading of Kathy Freston's interview of Dr. Michael Greger posted on The Huffington Post January 5th, 2010. The title of the interview "Flu Season: Factory Farming Could Cause A Catastrophic Pandemic"
Vegan - Vegetarian Solutions for a Sustainable Environment - Environmental and Ecological
In this first article Kathy Freston describes the breathtaking effects that cutting back on meat has on the environment and in the second she cites information from various academics and doctors that destroy the myth that humans are natural carnivores.
Vegan - Vegetarian Solutions for a Sustainable Environment - Environmental and Ecological
In this first article Kathy Freston describes the breathtaking effects that cutting back on meat has on the environment and in the second she cites information from various academics and doctors that destroy the myth that humans are natural carnivores.
Vegan - Vegetarian Solutions for a Sustainable Environment - Environmental and Ecological
With permission from Kathy Freston, Tricia Orr reads from Kathy's blog, KathyFreston.com, the February 2, 2007 entry "A Few More 'Inconvenient Truths' " for the Vegan-Vegetarian Solutions for a Sustainable Environment podcast.
Vegan - Vegetarian Solutions for a Sustainable Environment - Environmental and Ecological
With permission from Kathy Freston, Tricia Orr reads from Kathy's blog, KathyFreston.com, the January 18, 2007 entry "Vegetarian is the New Prius" for the Vegan-Vegetarian Solutions for a Sustainable Environment podcast. Audio editing by http://H2Opodcast.com .com
On our 54th podcast we chat with Kathy Freston, the author of Quantum Wellness, the book that convinced Oprah Winfrey to go on a 21 day vegan cleanse. Freston discusses working with Oprah and the wider issues around conscious eating and living. Then we hear from the Quinn band a song called Good People that will have you humming along in no time. And there is a Science Fact about how eating red meat weakens the human body in its fight against the very pathogens that are likely to be present in red meat itself.
On our 54th podcast we chat with Kathy Freston, the author of Quantum Wellness, the book that convinced Oprah Winfrey to go on a 21 day vegan cleanse. Freston discusses working with Oprah and the wider issues around conscious eating and living. Then we hear from the Quinn band a song called Good People that will have you humming along in no time. And there is a Science Fact about how eating red meat weakens the human body in its fight against the very pathogens that are likely to be present in red meat itself.
You've found your true love and you want to keep the relationship strong, happy, and lasting. Kathy Freston, author of The One: Discovering the Secrets of Soul Mate Love, talks about the deeper purpose of marriage, the bigger picture of it.&...
You've found your true love and you want to keep the relationship strong, happy, and lasting. Kathy Freston, author of The One: Discovering the Secrets of Soul Mate Love, talks about the deeper purpose of marriage, the bigger picture of it.&...
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