Podcasts about mississippi vegan

We are thrilled to have Lynda Layng back in the house today. Lynda is a whole food plant-based chef, recipe developer, food editor, and certified health coach from the Institute of Integrative Nutrition. She is passionate about whole food, plant-based nutrition, fitness, and mindfulness. Lynda has been in the vegan publishing and recipe development space for over a decade. She has had the pleasure of working on cookbooks, such as The Plant-Powered Way by Rich Roll & Julie Piatt, Self Magazine Drop 10 Cookbook, Dining at the Ravens, treasured recipes from The Stanford Inn Vegan Resort and The YogiTriathlete Cookbook. Her most recent work includes No Meat Athlete, Health Made Simple Meal Plan, Mississippi Vegan's YouTube Cooking Channel, and website. You have heard Lynda on the show before, and if you haven't checked out those episodes, see the show notes for links to listen in. As previously mentioned, Lynda didn't just work on the YogiTriathlete cookbook; she was instrumental in assisting us in completing the book at a time in our lives when we really needed help. Lynda was then and continues to be in service as she assists us with this podcast and athletes in the community with their overall health and nutrition. It was time to bring this shining light back to the forefront to dish on all things plants, mindset, and life. Be sure the check the show notes for a powerful meditation and two incredible recipes! In this episode, we discuss: - Late summer easy meals - New special sauce - Manifestation meditation - Chips Attack - Mindset and healing relationship around food - Lynda's new dream job - Getting clear on what you want - How do you care for yourself? - Navigating non-vegan restaurants - Overcomplicating food choices - Be patient; not everyone understands vegan - Tom Cruise comes to dinner; what do you make? - Beautiful insight on the adoption of Lynda's son, Finn Namaste- Jess

Timothy Pakron is a cookbook author, photographer, and blogger. He currently lives and works in New Orleans, LA. Timothy Pakron: mississippivegan.com IG: @mississippiveganDustin Harder: veganroadie.com IG: @theveganroadieDavid Rossetti: IG: @drossettiFacebook: @keeponcookinpod Twitter: @keeponcookinpod

We are excited to welcome Lynda Layng Tama back to the show. Lynda first graced your listening ears in episode 54, which we recorded just days after meeting her at the Mendocino 50k packet pick-up. Lynda is a whole food plant-based chef, recipe developer, food editor, and certified health coach from the Institute of Integrative Nutrition. She is passionate about whole food, plant-based nutrition, fitness, and mindfulness. Lynda has been in the vegan publishing and recipe development space for over ten years. And has had the pleasure of working on cookbooks, such as The Plantpower Way by Rich Roll & Julie Piatt, Self Magazine Drop 10 Cookbook, Dining at the Ravens, treasured recipes from The Stanford Inn Vegan Resort, and the YogiTriathlete Cookbook. Her most recent work includes No Meat Athlete, Health Made Simple Meal Plan, and Mississippi Vegan's YouTube Cooking Channel and website. If you are a regular listener, you have heard us mention her name in gratitude as she continues to book us the most amazing guests through her role as Marketing and Production Assistant for this podcast. But today, we are talking with Lynda about another role that she plays as YT's Nutrition Coach. Tune into this episode to hear more about Lynda's story and the beautiful Awake Kitchen program launching under her guidance Monday, March 7th. In this episode, we discuss. - the parting gift of losing her parents - exercise as a distraction to working through the stuff - recipe writing days in Hoboken - make the mess and be creative - acting on inspiration - there are bigger hands at play - Awake kitchen jump start - creativity in the kitchen - it's all about the sauce - shopping with your eyes - more is caught than taught - when you feel better you do better We hope you enjoy the show. Namaste- Jess

Melissa M. Martin grew up on the Louisiana coast and has lived in New Orleans for 20 years. After graduating from Loyola University in New Orleans, she worked as an adult literacy teacher until she evacuated to Northern California during Hurricane Katrina. While living there, she worked at some of the top Napa Valley vineyards and restaurants, and this is where she honed her self-taught culinary skills to a professional level. Martin returned to New Orleans three years later and opened Satsuma Café, a casual farm-to-table restaurant, and worked at Café Hope, a nonprofit restaurant, teaching at-risk youth to cook seasonal food. In 2014, she opened Mosquito Supper Club, where she serves family-style meals to small groups of guests who reserve a place at her table months in advance. Find her on Instagram @mosquitosupperclub.Host:Timothy Pakron is a passionate cook, artist, photographer, and creator of the popular blog Mississippi Vegan. Before devoting himself to the culinary arts, he spent time as a fine artist in Charleston, South Carolina, and New York City. While living in NYC, he created the concept of Mississippi Vegan, merging his past and his present while celebrating kindness to animals through delicious food. His cookbook was released in the fall of 2018 with Avery. Pakron currently lives and works in New Orleans. See acast.com/privacy for privacy and opt-out information.

Blogs mentioned:Deliciously Ella - https://deliciouslyella.com/Minimalist Baker - https://minimalistbaker.com/Oh She Glows - https://ohsheglows.com/Feasting on Fruit - https://feastingonfruit.com/Mississippi Vegan - https://www.mississippivegan.com/

Beauty marks make the world more real, beautiful, and alive. From a brisk cold winter day, to the perfect pen and paper, to strange four-year-old fascinations, this episode e will have you delighting in the small beautiful things in life. Don't forget - after listening, make your own list of beauty marks so you can open your eyes a little wider to what makes your ordinary world extraordinary.Learn more about the inimitable Mississippi Vegan here.This whole episode is dedicated to Cowboy Kyle, a Beauty Mark who left this world too soon.Otis pointed to the sky and pointed to one of the prettiest sunrises I had ever seen.

'Great Chefs' was a series of cooking shows and cookbooks that made over 700 episodes. Each episode was recorded entirely in a professional kitchen rather than a production studio, and each consisted of 3 segments— an appetizer, an entree, and a dessert. Each dish was made by a different chef and the whole thing was super straight-forward. No bells or whistles or fancy camerawork or anything. Just straight-up cooking. And the instructions were incredibly clear thanks to the voiceover work of the one and only Mary Lou Conroy. In her thick Louisiana accent, Mary Lou described everything the chefs were doing.Watching 'Great Chefs' was Julia's cooking education.She connected with Mary Lou Conroy, who is now 91 years old, to talk about the role of food in Mary Lou's life, her love of travel and reading, and what makes her excited during this chapter of her life.There is also a shoutout to the MiNO Foundation (Made in New Orleans) and answers to listeners' questions about vegan cooking with responses from Timothy Pakron (Mississippi Vegan) and Jenné Claiborne (Sweet Potato Soul).Follow-up links:'Great Chefs' official website.Watch 'Great Chefs' on Amazon Prime.Eater: 'Great Chefs' is Amazon Prime's Best Kept Culinary SecretMiNO FoundationJenné Claiborne: Sweet Potato SoulTimothy Pakron: Mississippi VeganOxoJulia Turshen 

I’m winning this game of catch up! And so happy to finally release this podcast with my favorite Instagrammer Timothy Pakron also known on social as Mississippi Vegan. Just to be clear, Mississippi Vegan is more of a concept than a name. He’s a cookbook author, blogger, and incredible food photographer. And that’s not me just fluffing up my guest! Holly and I literally watch his story EVERY day. If you’ve not binge watched his instagram stories where he has the landscapers sage his yard and makes the handyman try vegan food then I urge you to stop scrolling and get on that. It took over two years to be in the same place at the same time and when I heard Timmy was going to be on my side of the country I jumped on the opportunity. On our way back from San Francisco we stopped in Mendocino, California to attend his book event and make this podcast happen. Timmy and I nerd out hard on our shared passion for vegan food culture. Of course I take us into the nostalgia of Angelica Kitchen where we both worked at different times in our careers. We talk raw veganism, internet haters, southern food culture, and we close it out with a Q&A speed round with your questions from Instagram.You can find Timmy @ mississippivegan.com and on Instagram @mississippiveganYou can buy his cookbook here: http://www.mississippivegan.com/cookbookPlease support the podcast by grabbing some tee's @ rootsandskyclothing.comAnd follow us on insta @rootsandskyclothingYou can book with us @ vitalitynewyorkcity.com or watch our Nutritional Detox Q&A's @everydaydetox & @vitalitynyc on InstagramYou can find our Family Vlog on YouTube @ http://bit.ly/everydayperrinesOr on Facebook @ www.facebook.com/everydayperrines/*UPDATED* Higher Dose Infrared Body Wrap - Permanent Discount Code for $100 OFF: EVERYDAY100 http://shrsl.com/1msguFree Fermentation Book: http://bit.ly/fermentationguideVitality Broom Cleanse: http://bit.ly/vitalitybroomcleanse#vegan #plantbased #mississippivegan

In this episode, we chat with vegan chef and author Timothy Pakron, in the wake of releasing his latest cookbook Mississippi Vegan. If you are veg-curious and love southern-inspired food, Mississippi Vegan is the only cookbook you need. Fried pickles, tofu po’ boy, gumbo!? Oh my! You’ll also love all of the tips he provides for honing your skills a a home chef.My favorite detail from this chat was noticing Tim’s talent for describing exactly what he wants in his life, with elegant sensory detail. His approach to living his best life is to surround himself by beautiful, meaningful things. What experiences do you envision for your life? What do those experiences look like, taste like, smell like? TopicsThe evolution of ingredients in southern cuisine and the undercurrent of plant-based living in southern cooking.Why southerners are embracing their roots and refocusing on the importance of buying from local farmer’s markets and home garden grown produce.The basics of foraging and how beginners can get started.“Vegan” vs. “plant-based” … defining the difference and discussing label use.The importance of keeping an organized, beautiful kitchen as a home chef and food photographer.Envisioning your dream life and making it a reality.Practical tips for beginner gardeners!“In Mississippi Vegan, Timothy Pakron invites you to explore the vibrant tradition of plant-based cooking that exists within Southern cuisine. Inspired by the landscape and flavors he grew up with on the Mississippi gulf coast, as well as his passion for healthy and sustainable ingredients, Pakron offers 125 approachable recipes rooted in Cajun, Creole, and Southern food, along with essential tips for creating vegan dishes with deep flavor. From classic gumbos and savory rice dishes, to biscuits and pecan pralines, these reinvented Southern dishes will become favorites in your kitchen. Filled with evocative storytelling and photography on every page, Mississippi Vegan is a celebration of eating beautiful food and cooking from the heart.” - Mississippivegan.comhttp://www.mississippivegan.comMississippi Vegan Cookbook on AmazonMississippi Vegan on InstagramListen to the Kind Kitchn Podcast on Apple Podcasts | Spotify | Stitcher | Google Podcasts

Today we’re talking food and photography with Timothy Pakron from Mississippi Vegan. Timothy is a photographer, recipe developer, food stylist, and cookbook author from the gulf coast of Mississippi. He is also the creator of Mississippi Vegan, a concept that celebrates plants, mushrooms, cooking, creative expression, and loving animals. In this episode, Pakron will give us insight on how he is able to creatively utilize his passions to showcase vegan southern cooking. To learn more about this episode, visit https://foodheavenmadeeasy.com/celebrating-food-w-mississippi-vegan/

Maybe you’ve been making macarons your whole life, could temper chocolate with your eyes closed, and have enough cake pans to fill a walk-in closet. But maybe, more realistically, you’re like the rest of us who love cake, have no idea what mousseline is, and are still fuzzy on the difference between cocoa and Dutch process cocoa.No matter which of these categories you fall into, Rose Levy Beranbaum’s books are written for you. Beranbaum’s books, like The Pie and Pastry Bible, The Cake Bible, and her newest, Rose’s Baking Basics, cover classic techniques and pastries with scrupulously detailed instructions. Nothing’s dumbed down, and everything is photographed. Anna talks to Beranbaum, along with her longtime collaborator and coauthor Woody Wolston, about how baking has changed over the decades. Hint: Egg yolks are getting smaller, and people are buying more kitchen scales.Later on the episode, Matt talks to author and artist Timothy Pakron about growing up in the South and the inspiration for his new book, Mississippi Vegan.

Timothy Pakron of Mississippi Vegan is a boy from the South, an artist who found his medium in the farmers markets of New York City, a recipe developer of veganized comfort classics, and a photographer who shot every single recipe on his own for his new cookbook, Mississippi Vegan: Recipes and Stories from a Southern Boy’s Heart. This conversation covers the world of foodstagram, the sense of place within creativity, and the hard work it takes to get a cookbook created.

This week, I’m talking to Timothy Pakron of Mississippi Vegan. Timothy is a photographer, recipe developer, food stylist, and soon to be author (with his debut cookbook, Mississippi Vegan). Timothy and I talk about why he chooses to focus on what he can eat and not what he can’t, how he approaches veganism, his belly, finding confidence in […]

4X05 Mississippi Vegan by Jackson Free Press

Happy 50th Episode! This episode is the '50th Episode Recap Extravaganza' where we'll be recapping 12 of the past episodes with diverse perspectives, good advice, and noteworthy outtakes. In this episode you will hear clips from Timothy of Mississippi Vegan, Mark Devries of Specieism the Movie, Caitlin Shoemaker of From My Bowl and more. We'll look back on conversations such as why vegan cooking is for everyone, how to start a self love practice, what 3 items a chef thinks you need in a vegan kitchen, why we should celebrate plants, how to become more positive and so, so much more. Honestly, I can't believe we're at 50 episodes. When I started this thing I didn't know where it was going, but I knew I had to get my voice out there and spread the 'practical vegan' message. I wanted other people to know that there is not one way to do it. You can be vegan in many different ways, they are all correct! I am so grateful to all the wonderful people who have come on and shared their knowledge and time. It's unbelievable that we're had people from all over the world on the podcast as well as people listening from all over the world. The whole point of this thing was the spread the practical vegan message and to make vegan friends. I think at episode 50 we can say it's happening! I can't wait to see where we are at episode 100 and 150! Thank you for joining me on this journey, without you we wouldn't be at 50. Want to help celebrate 50 episodes? Tell a friend about the podcast, or leave us a rating & review in iTunes. You can also use the hashtag #LivePlanted50 on instagram and I'll be reposting some of my favs all this week in celebration. Mentioned on the Show: ➜I'm on the Crazy Urban Vegan Podcast: https://itunes.apple.com/us/podcast/crazy-urban-vegan-podcast/id1195109782?mt ▶️ Connect with Live Planted here: Website: liveplanted.com Email: LivePlanted@Gmail.com Twitter: twitter.com/LivePlanted Instagram: www.instagram.com/liveplanted/ Facebook: www.facebook.com/LivePlanted/ ✮Support the podcast- Give us a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast on social media- lets get the word out!

There is a certain type of person who can show off hunting for what some call weeds and make it look super fun and inspiring. Timothy Pakron is just that type of person. Born and raised in Mississippi, he is known as Mississippi Vegan through his ever popular instagram. Timothy is a jack of all trades if you will, with a degree in the arts and a love of plants he has merged his passions into food styling, food photography, and recipe creation as a chef. Whether he's foraging for wild food, traipsing around the farmers market, or jamming to music in his apartment he makes it all look fun. In this episode Timothy shares his number one tip for people who ask 'I'm going vegan, what now?', how to avoid misidentification while foraging, & how wild foods have changed his views on cooking and food. Plus this foraging king gives all his best tips on how to get started hunting for wild foods. For more about this episode go here: http://liveplanted.com/045-timothy-pakron-of-mississippi-vegan-on-reconnecting-to-real-food/ How did you hear about the show? I want to know where you're listening from and how you heard about the show! Tweet me or instagram me! Find Timothy Pakron aka Mississippi Vegan: http://www.mississippivegan.com/ https://www.instagram.com/mississippivegan/ Mentioned on the Show: ➜Leda Meredith, foraging expert: http://ledameredith.com/ ➜Weekend Roundups: http://liveplanted.com/category/blog/round-up/ ➜Kaitlyn Cashmere, Holistic Health Coach: http://www.kaitlyncashmere.com/ ➜Kaitlyn's Recipes for Live Planted: http://liveplanted.com/?s=kaitlyn ▶️ Connect with Live Planted here: Website: liveplanted.com Email: LivePlanted@Gmail.com Twitter: twitter.com/LivePlanted Instagram: www.instagram.com/liveplanted/ Facebook: www.facebook.com/LivePlanted/ ✮Support the podcast- Give us a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast on social media- lets get the word out!