Podcasts about plant-based food

Vegetarians in Taipei were taken aback and saddened when Herban Kitchen announced it would close in November 2024 after 10 years. Owner Marko Henry Lapka talks about the factors that triggered the end of his popular restaurant, and whether there was still a place for vegetarian dining in Taipei. Hosted by ICRT's Hope Ngo. -- Hosting provided by SoundOn

Let's eat foods that meet so many physical, mental, gut health and more as Lisa Johnson with Homestyle Direct discuss the significance of hydration, gut health, and the roles of prebiotics and probiotics in maintaining a healthy digestive system. Lisa shares her expertise on maximizing nutrient intake, especially for older adults, and the value of an anti-inflammatory diet. Discover how food impacts mental health, with tips on incorporating vital nutrients like omega-3 fatty acids and vitamin B12. Darleen and Lisa emphasize the convenience and nutritional value of medically tailored meals that are delivered, making healthy eating accessible and enjoyable. Don't miss out on this enlightening discussion that underscores the power of food as medicine.  SeniorLivingGuide.com Podcast sponsored by TransMed Care Long Distance Medical Transportation The background music is written, performed and produced exclusively by purple-planet.com.https://www.purple-planet.com/ *SeniorLivingGuide.com Webinars and Podcast represents the opinions and expertise of our guests. The content here is for informational and educational purposes. It does not necessarily represent the views, recommendations, opinions or advice of Fairfax Publishing/SeniorLivingGuide.com or its employees

If you hadn't already realised it, then you will now because the closure of Sunfed Foods should have brought you up to speed - the plant-based food craze is over. I don't wanna be the one to say- "I told you so", but I did. February 2020, I basically said fake meat is not a thing, it's not going to catch on. And that is when I met the woman from Sunfed, who actually tried to change my mind. Shama Sukul Lee came into the studio with some meat-free bacon, and it was actually delicious. Credit to her, she had a great product. And she had money behind it, she has $10 million worth of investment, which included some pretty high profile backers. But she couldn't turn a profit. And she says it's because the "plant-based bubble burst". She's right. Look around the world, Nestlé withdrew its vegan ranges from sale in the UK last year, British sausage company Heck reduced its range of meat-free products, and the most famous one, Beyond Meat - which had Bill Gates' money in there - reported that sales fell by almost a third last year. You know what the problem is, don't you? It's the same problem I think the EVs have got. Consumers en masse will only switch if what you give them is better. Case in point, we've switched from linear TV to Netflix because it's got better content and it's more convenient, we've switched the landline to the cell phone because you can take it with you- that's more convenient. And we switched from the horse and cart to the motor vehicle because it's more convenient not having to keep a horse alive. But plant-based food is not better than a steak. And frankly, not enough of us think about the climate deeply enough to do it for moral reasons. There's a lot of this going on at the moment, there's hype about new products that we will switch to for moral reasons, EVs being the most obvious example right now. But look what's happening to the EV market, there's a massive slump. And why? Because they're still not better than petrol and diesel vehicles, particularly over longer distances. If there's one lesson from this, it's that moral motivation is not enough. The product you give us has got to be better. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Can plants be more like meat, no really? In this episode, we're spotlighting Moolec Science, a trailblazer in the food industry harnessing the power of Molecular Farming technology. Not sure what that is? Great! Because neither am I. At the helm (and joining us today) is CEO and Co-Founder Gastón Paladini, who brings a wealth of experience from his 20-year tenure at Argentina's meat production heavyweight, Paladini Group. Now Moolec Science aims to disrupt the food sector by infusing plants with animal protein genes. This company is crafting a novel category between plant-based and cell-based technologies—frankly it's a wild concept I haven't heard of before until right now. Moolec Science is dedicated to creating food ingredients that merge the cost and environmental benefits of plant-based food with the taste and functionality of animal proteins. Basically, can you make soy beans taste and behave like pork? Today, Moolec Science is traded on the Nasdaq Stock Market under the ticker "MLEC". This idea is just so crazy, I had to explore it.  ➡️ https://moolecscience.com/ ➡️ https://rosspalmer.com/gaston-paladini ➡️ Follow me on Instagram: @therosspalmer ➡️ Subscribe on YouTube: @therosspalmer

Robin Simsa is the CEO of Revo Foods, the first company to sell 3D printed, vegan “salmon” filets – already available all over Europe. They're making 100% plant-based seafood to reduce overfishing and relieve pressure on our marine ecosystem. Robin himself has a PhD in biotech from the university of Gothenburg and Tufts University, and he was also nominated to Forbes 30 Under 30. 3D printing food is one of those exciting or terrifying ideas depending on your perspective, especially if “it's people!” is still ringing through your brain and you're worried about a Soylent Green future. However, I see technologies like this as a necessary step towards our evolution as a species, which is why I'm so excited about this episode and I'm not the only one; investors have already poured up to $400 million into alternative seafood start-ups in recent years, including over $7 million into Revo Foods. ➡️ https://revo-foods.com/ ➡️ https://rosspalmer.com/robin-simsa ➡️ Follow me on Instagram: @therosspalmer ➡️ Subscribe on YouTube: @therosspalmer

Visit https://www.thermofisher.com/chemistry-podcast/ to access the extended video version of this episode and the episode summary sheet, which contains links to recent publications and additional content recommendations for our guest. You can also access the extended video version of this episode via our YouTube channel to hear, and see, more of the conversation!Visit https://thermofisher.com/bctl and use the code PaoloRKS in July, or S4_BCTL in August, to register for your free Bringing Chemistry to Life T-shirt. Some chemists just see the world around them in a different way. Where you see a pen, they see the polymer structure of its plastic body and the complex formulation of the ink. Where you see a building, they see the composite materials that make it and think about how the nano-scale structure of those materials define their macroscopic properties. Where you see a juicy burger, they see the proteins and complex chemicals that make its taste and texture so attractive.In a nutshell, this is how Cate Levey sees the world around her. It's a fascinating perspective that has taken her professional path down some paths less traveled. Engineered wood products, plant-based meat products, and carbon-negative aggregate for concrete have nothing to do with each other if you don't look at things the way she does. To her they are they are all composite materials, where understanding and altering the chemistry at the nano, or sub-nano scale allows her to alter macroscopic functional properties to make amazing things happen. It's where chemistry meets material science and where the science can really change the world around us.Cate explains some of her groundbreaking work, but also offers a fresh perspective on how to pursue a career in science, following a true passion, and taking unbeaten paths.

Our 2Gs, Sadaf and Archit are hosting American chef and podcaster Keith Sasarin this week. They discuss: How did Keith become a chef? How did he discover Indian food? What are the biases against Indian food in the west? What is the link between mental health and eating?  Why did he name his restaurant Aatma? Important links to geek out more: Twitter: @keithsarasin Instagram: @keithsarasin Keith's Website  A Love Letter to Indian Food by Chef Keith Sarasin Keith's Podcast: More Than Masala TV Show: The Bear You can follow Sadaf Hussain & Archit Puri on their Instagram handle Sadaf Hussain: @sadaf_hussain  Archit Puri: @thehustlingglutton Subscribe & listen to the podcast on iTunes, Google Podcasts, Castbox, AudioBoom, YouTube, Spotify or any other podcast app. You can listen to this show and other incredible shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app. You can check out our website at http://www.ivmpodcasts.com/See omnystudio.com/listener for privacy information.

T.K. Pillan is the founder and chairman of Veggie Grill, the largest 100% plant-based restaurant company in the United States. Founded in 2006, Veggie Grill's mission is to change American food culture for the better. T.K. is also a founding partner of PowerPlant Partners, a growth equity fund investing in emerging consumer food, beverage, and food service companies. Prior to Veggie Grill, T.K. was co-founder of Guidance Solutions, one of L.A's first end-to-end web development and e-commerce systems integration firms which he ran from 1995 to 2004.SUBSCRIBE TO OUR NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

03 June 2022: If you're not hungry, you will be because we are talking soups that will  Re:Nourish you inside and out. Spinneys is taking us back with some nostalgic treats in their latest magazine edition Reinier Weerman is talking about the increase of the plant-based industry What do you consider good service? We find out from Tommaso Li Vigni from The Artisan And Courtney Brandt has the latest food news. See omnystudio.com/listener for privacy information.

22 March 2022: Are you happy and single, or pining for the one?  Dr Ali Ali from Kings College Hospital is in the studio answering all your health questions. How healthy is a plant-based diet, we find out from the founder of the Hungry Planet. Cynthia Bou Khalil, nutritional consultant talks obesity. See omnystudio.com/listener for privacy information.

Are you looking to adopt more plants into your diet, build your personal brand, or maybe make a York Times best-selling cookbook? Team, today's episode is special. I had the pleasure of having Carleigh Bodrug, the creator of PlantYou, on the show today! Carleigh is truly a baller. After growing up on a meat and dairy diet, her father developed cancer. Shortly after, dairy and red meat became labeled as Group 1 and Group 2 Carcinogens. The very food her family was told to be eating day-in and day-out, almost took everything from them. Carleigh decided it was time to dive headfirst into plant-based cooking. While working at a hospital during the day, she began posting food pictures and recipes to a blog called PlantYou. After relentless hours of work, Carleigh built up her income from PlantYou to the point where her work with food was providing an equitable income to her hospital pay. Carleigh quit working at the hospital and never looked back. Since then, she has amassed over three million followers on social media and is now a New York Times Best-selling author for her new cookbook PlantYou.In today's episode we specifically dive into:How to make plant-based food deliciousHow to successfully become plant-basedHow you can build lean muscle on a plant-based dietHow you can get enough protein on a plant-based diet to achieve your fitness and health goalsHow plant-based diets improve your gut health Why a plant-based diet is better for the environmentThe plant-based food industry growthHow to write a cookbookHow to build your personal brandYou can connect with Carleigh at the following links:Order PlantYouFollow PlantYou on InstagramFollow PlantYou on TikTokSubscribe to PlantYou on YouTubeCheckout PlantYou's website

“If you love chicken, you will love daring. Wherever you want to eat chicken, there is a world where you can substitute it with daring.” - Ross MackayLegends, I am stoked to bring you today's episode with Ross Mackay! Ross is a good friend of mine, an absolute beast in the gym, and the CEO and Founder of Daring. Daring is a truly incredible company making plant chicken with the mission of making chicken better for people, planet, and chickens. I love that. I have known Ross for a little while now and he is truly one of the hardest working, most driven, and visionary people I have met. At the age of 27 in 2017, he had the idea for Daring. Only two years later he headed to NYC with a backpack of samples to meet with potential investors and received a lot of “no's”. A year later Daring launched and Ross returned to NYC with millions of dollars raised and in full pursuit of their mission to remove chicken from the market by making chicken better: making it out of plants. Fast forward to 2021 and Daring has raised over 130 million dollars with investors such as Drake, Cam Newton and more. In the span of three years Ross ideated, developed, and launched Daring, getting it into thousands of stores such as Sprouts, Walmart, and probably your local grocery store. The dude is a LEGEND! In today's episode we discuss Ross's passion for health, his love for training, why he is plant-strong (Ross is committed to renaming plant-based as plant-strong), how he approaches team building, and how he launched Daring. We specifically dive into:How to build a successful team Your business needs to attract talentHave a CEO that brings on talented, trustworthy, driven, passionate, and fun team membersWhen building a brand, you should enjoy spending time with the people you surround yourself with for the next 10 years How to identify your target marketIdentify the market that you want to penetrateIn Daring's case: chickenGreatest impact comes through being better than chickenBeing better than the competing productHow to beat your competitors in businessIdentify the customers most relevant in your marketFor Daring: chicken loversCreate a better product than your competitors For Daring: better for human healthIdentify the impact your product has beyond the customer For Daring: environmental and animal impact To conclude, Ross also announces for THE FIRST TIME what Daring's new product will be! Daring has removed over 700,000 chickens from the American diet and are continuing to remove many more. Follow along with their mission and get yourself some Daring chicken!Connect with Ross at the following links:Ross's InstagramRoss's LinkedInFind daring:daring's Websitedaring's Instagram

Team! We have had an incredible last couple months of guests on the show! I wanted to take an opportunity after announcing the launch of Charley St's Plant-Based Chorizo and Bolognese to recap some of the main takeaways from three of our recent episodes. I had the honor of interviewing Dr. Tyler Jean who, being an absolute weapon, has his B.S. in Cell Molecular Biology and as of 2021 is now a certified Naturopathic Doctor! Dr. Jean became a doctor mainly due to his personal dedication and experience working to address generalized anxiety, asthma, eczema, and ADHD. Secondly, Simon Hill is the founder of Plant Proof which is an amazing podcast and resource created on the foundations of scientific evidence in the field of nutrition to help people adopt more plants into their diet in the best way possible. Simon is also a best selling author and renowned nutritionist who is the plant-based food contributor for Chris Hemsworth's fitness app, Centr. Lastly, the amazing Camilla Bazley is an incredible fitness coach who has built her personal brand from the ground up. She has worked with incredible companies including Speedo and is my personal coach for marathon training and swimming. Coach Camilla, as she is known in our community, struggled with an eating disorder in the past that changed who she was and led to a long road of recovery that has resulted in victory. The eating disorder resulted in liver function, stress fractures, and  the loss of her menstrual cycle. Camilla battled and came out victorious with the ability to be an advocate and spokesperson for positive eating and training habits as well as mental health. There isn't anyone better to learn from on the subject of eating disorders than Coach Camilla. Key Takeaways from Dr. Tyler Jean's episode: The three main factors to look for when choosing fats (cooking oils and more) for your mealsSmoke pointLevel of ProcessingOmega 6 to Omega 3 ratioWhat is the best cooking oil?Avocado oilGheeCoconut OilKey takeaways from Simon Hill on:How much soy should you eat?Is soy bad for you?Does a plant-based diet help with recovery?How to improve your strength and lean muscle mass on a plant based diet while eating to improve your longevity and help the planetHow to improve your gut health through plants and plant fiberKey takeaways from Camilla Bazley on:How to overcome an eating disorderEveryone is susceptible to getting an eating disorderShould I count calories?How to get the right help for you when overcoming an eating disorderLegends! You can find the links to each of these amazing guest's platforms and work, below:Dr. Tyler Jean's InstagramDr. Tyler Jean's websiteSimon Hill's InstagramSimon's WebsiteCamilla Bazley's Instagram

The Nutrition for Longevity meals are formulated from decades of research in the areas of the world where people live longest. The Longevity Diet is not a diet as much as it's a lifestyle.Our weekly recipes focus on five pillars of longevity that help you achieve balance in your life today and assists in addressing the health concerns correlating to enhancing longevity.  This includes clean healthy plant-based food as a foundation, and the Longevity Diet Meal Kits make it easy to enjoy delicious, organically-farmed meals that meet your precise calorie and dietary needs.Graceful AgingProfessor Valter Longo, Director of the Longevity Institute at the University of Southern California and author of The Longevity Diet, has unveiled the dietary secrets supporting long and graceful aging. His research focused on understanding cell interaction with nutrition in the diets of people over age 100.His work culminated with a program he calls the Longevity Diet, a plant-based diet that includes small portions of seafood periodically as a source of protein (pescatarian) and fasting a few times a year.CHOOSE YOUR PLAN HERERECEIVE A DISCOUNT AT CHECK OUT WITH CODE:STEVEJORDAN

My amazing team! I am so excited to finally bring you the Charley St founder trio! Should we get that embroidered on some shirts? After over 100 episodes, the time has finally arrived to share the story of Charley St. - our struggles, victories, mistakes, key takeaways, and more - with all of you. On today's episode, Kieren, Kale, and I recap our lives before Charley St, the process of starting the restaurant, the challenges and victories we have faced thus far, and we specifically highlight how and why we set out to create a MILLION DOLLAR FOOD PRODUCT: Charley St's just-launched plant-based chorizo and bolognese.  Before you read any further, watch our new YouTube video HERE that explains much of the “why” behind this new launch!In the episode, we specifically we discuss:How to start a restaurantOur steps to success and the mistakes we made along the wayThe experience of being a small team, doing everythingHow to build a successful teamYou have to be friends, and execute at a high levelHow to address cultural differences in the workplaceIntegrating Australian methods into American cultureHow to adapt How to run a restaurant during covid-19We were the second restaurant in all of NYC to halt all expensesHow to create a good menu itemThe Chorizo was placed on the menu, became wildly popular, and is now our first CPG productWhat is the best food packaging?Our packaging is at the forefront of sustainability practicesWe use:Greencell foam (dissolves in hot water without leaving harmful chemicals)Mailer boxes that are highly recyclable and sustainably harvestedAnd our amazing pouches that are edible, made out of plant fiber, and breakdown in industrial and backyard compost processes.How to launch a successful food product How the plant based Chorizo and Bolognese came to be!Legends! You can pre-order the plant-based Chorizo and Bolognese HERE!Follow the journey of how we created these products on:YouTubeInstagramPinterestWebsite

Nicole Centeno is a French Culinary Institute-trained chef, cookbook author, mother and the founder and CEO of Splendid Spoon, a meal-delivery platform that offers 50+ ready-to-eat, plant- based meals. A Condé Nast alum, Nicole has always been passionate about food; well before founding Splendid Spoon, Nicole immersed herself in the culinary world where she worked at pop-ups, catered and taught cooking and nutrition courses at Columbia University in her free-time. It wasn't until her first pregnancy in 2012, when Nicole decided to leave her corporate career to pursue food full-time. Like many of her peers, Nicole realized how unattainable it was to achieve a wellness-driven lifestyle with a 9-to-5 job and the day-to-day demands of life. This inspired her to launch Splendid Spoon and eventually informed Splendid Spoon's mission to offer accessible, nutritious and delicious plant-based fare to everyday Americans. Laurel Mintz, founder and CEO of award-winning marketing agency Elevate My Brand, explores some of the most exciting new and growing brands in Los Angeles and the US at large. Each week, the Elevate Your Brand podcast features an entrepreneurial special guest to discuss the past, present and future of their brand.

Hot dogs may not have originated in the U.S., but for countless Americans, they represent the epitome of comfort, whether eaten from a humble street cart, at a backyard barbeque or – even more memorably – at the ballpark.This week on the podcast, we're chatting with Hank Stiehl, co-owner of Riley's Good Dogs, a nascent mobile food concept that's banking on America's love for the hot dog with a menu of both plant-based and meat-based hot dogs and sausages that takes the classic comfort food to new levels. From dreaming up innovative sausage-based combinations to creating a business model that's as good to the earth as it is to customers' stomachs, we're getting to the bottom of Riley's dog- and people-friendly concept to find out what makes their “good dogs” some of the best of the bunch.

Meet Solutions Pod: a series of live discussions with inspiring community leaders where we're exploring ways to unlock our human potential, including health, environment, and society at large. Today, a plant-based food entrepreneur Wen Raiti of Jacksonville, Florida's House of Leaf & Bean talks about her journey to health through clean eating and a plant-based diet. Together with J Harvey Lewis, the co-founder of NatureHub, and Kat Doe, a fellow tofu enthusiast, they also discover whether eating tofu is actually good for you, why you should have nuts for breakfast, and why every community-focused restaurant needs a meditation room. ⚡️Join more of in-depth discussions about healthier eating, easy and clean recipes, and obviously, the benefits of tofu on NatureHub app: https://naturehub.com 

“Through the power of visualization, hard work, and applying yourself properly you really can make anything happen.”On this week's episode of the Eat Green Make Green Podcast I sit down with the legendary Matthew Kenney. Matthew is a celebrity chef who owns 50+ restaurants around the globe and has written 12 books. He is widely considered the most successful plant-based chef in the world. We talk about how a kid from a small town in Maine has built a global plant-based restaurant empire, how plant-based food has impacted his health and life, the daily habits he has to keep himself high performing, how he's handled stress and failures along his journey, how he sets and achieves goals, how he envisions the future of the plant-based food market, his forthcoming Boston Double Zero, and his advice for aspiring entrepreneurs.Show NotesMatthew Kenney Cuisine WebsiteMatthew's InstagramDouble Zero Instagram

 Pour ce 13ème épisode de Demain N'attend Pas, j'ai l'honneur d'interviewer SETH GOLDMAN, un grand entrepreneur activiste américain, qui a prouvé qu'on pouvait conjuguer entreprise à mission et un développement à grande échelle dans l'industrie alimentaire. 

After China's succession of food scares, and post-Covid wariness, consumer demands there are changing. New Zealand can take advantage of that, or be left behind. 

Entrevista a Lou Mateos, reconocida especialista en Alimentación Energética y experta en Plant-Based Food. En el podcast, Lou nos cuenta cómo diseñar un plan de alimentos de alto rendimiento, los secretos del ayuno intermitente y la dieta KETO y más...

Chef Cynthia Louise talks about plant-based diets and how it fuels our body so that we can always be at our best condition. She also talks about the forgotten rules of food, healing from food intolerance, and what your poop can tell you about your health.Chef Cynthia hosts her own online cooking class, and is also the Creator and Owner of NOURISH, a 5-day plant-based hands-on cooking retreat held once a year in Bali, Indonesia.Check out the full episode!SHOW NOTES[0:01:06.0] Getting to know Chef Cynthia[0:01:51.5] Rapid-fire questions: learning/reading list, who inspires you, childhood aspirations, motto you live by[0:03:16.8] How Cynthia’s passion for plant-based food came about[0:06:43.1] From food lover, to restaurant owner, to holding cooking retreats in Bali[0:08:31.9] How does food and health intersect?[0:11:23.2] Forgotten rules of food[0:13:10.2] Chef Cynthia on different kinds of diet plants and how she sees food[0:16:19.1] How to make plant-based food interesting and satiating[0:18:24.6] Does our body have the ability to heal from food intolerance?[0:20:14.4] The importance of poop — yes, poop — and what it tells about our health[0:22:19.2] Food advice for clinic owners[0:26:58.0] Learn more about plant-based food with Chef Cynthia[0:29:29.7] Connect with Chef CynthiaQUOTES“You are what you think, and you definitely are what you eat.”“Transformation doesn’t begin with governments; it begins with individuals.”“Science has proven, time and time again, that a plant-based diet is the way forward for optimal health.”MENTIONSThe Art of Fermentation by Sandor Katz (book)Chef Cynthia’s Online Cooking ClassesCONNECT WITH CHEF CYNTHIAWebsite If you like this episode of the Grow My Clinic podcast, please don't forget to like, share, comment, and give us your ratings on iTunes and Stitcher.We appreciate your support and feedback!

Is a high-protein, low-carb, high-fiber diet for dog cancer meat-based? Dr. Ernie Ward says it doesn’t have to be – and maybe shouldn’t be. Listen in on this fascinating Deep Dive episode with the author of The Clean Pet Food Revolution. Other topics covered in this wide-ranging conversation:Why veterinarians don’t have a lot of nutrition education from school.Why keeping your dog lean and fit is so very important.What the ideal diet for a dog with cancer is and isn’t and why.Why animal meats are not great for dogs with cancer.Why we have to stop thinking of protein as ingredient and more as a “nutrient vessel.”Why we should consider eating fungus and yeasts instead of meat.The importance of fiber in the diet.Why Mark Cuban funded his pet food company Wild Earth on Shark Tank.Why he doesn’t necessarily like crickets as a food source.How to keep an open mind about food, and everything else.Links Mentioned in Today’s Show: Here’s a really interesting article about Koji on the Wild Earth website: https://wildearth.com/blogs/news/get-to-know-the-new-protein-for-dogs-koji#.XuGY2kVKhjURead the paper that inspired Dr. Ernie Ward to start his pet food company: Environmental impacts of food consumption by dogs and cats, by Gregory S. Okin Books by Dr. Ernie Ward: The Clean Pet Food Revolution (Dec 2019) Better You, Better Dog, Better Life (Sep 2019)Chow Hounds: Why Our Dogs Are Getting Fatter (2010) Wild Earth Pet Food: https://wildearth.com/Watch Wild Earth get funded by Mark Cuban on Shark Tank: https://youtu.be/4kWGqgCDA1AAbout Today’s Guest, Dr. Ernie Ward: Ernie Ward, DVM, CVFT (veterinary food therapist) has spent his career blending healthy lifestyles and medicine. He is internationally known for improving veterinary medical standards, creating a higher quality of life for animals, and promoting healthier habits for pets and people. Dr. Ward has been a leader in the areas of pet nutrition and weight loss, establishing diagnostic test protocols and evolving pet technologies, promoting senior pet care, and advancing veterinary practice standards and veterinary staff training. Follow Dr. Ward on the Socials:   https://www.facebook.com/DrErnieWardhttps://www.youtube.com/OffLabelVeterinaryNewshttps://www.pinterest.com/DrErnieWard/https://www.instagram.com/drernieward/About Dog Cancer Answers Dog Cancer Answers is a Maui Media production in association with Dog Podcast NetworkThis episode is sponsored by the best-selling animal health book The Dog Cancer Survival Guide: Full Spectrum Treatments to Optimize Your Dog’s Life Quality and Longevity by Dr. Demian Dressler and Dr. Susan Ettinger. Available everywhere fine books are sold. Listen to podcast episode for a special discount code. If you would like to ask a dog cancer related question for one of our expert veterinarians to answer on a future Q&A episode, call our Listener Line at 808-868-3200.Have a guest you think would be great for our show? Contact our producers at DogCancerAnswers.comHave an inspiring True Tail about your own dog’s cancer journey you think would help other dog lovers? Share your true tail with our producers.

In 2019, Vegan Hills restaurant won a Honolulu Star Advertiser People's Choice Award.

In 2013, Air Canada's enRoute magazine included The Acorn on its list of the top 10 best new restaurants in Canada. In 2015, CNN Travel included The Acorn on its list of the "World's 11 best places for vegetarians from Oregon to India". In 2019, Big 7 Travel listed The Acorn number 1 on its list of the "50 Best Places for Vegans in the World".

Cafe Gratitude and Chef Ellis have a new cookbook coming out in April that will be titled "Love is Served," and published by Penguin Random House.

Moku Roots was selected as the best new restaurant in Hawaii in the 2019 Hawaii Magazine Reader's Choice Awards.

Cafe Flora opened nearly three decades ago, and is one of the first plant-based restaurants in the United States.

Tanya Petrovna currently leads Chef Tanya's Kitchen, a plant-based restaurant in Palm Springs, California.

Animal welfare activist Leah Garces, the current president of Mercy for Animals, has been fighting against industrial animal agriculture her entire career. In this episode, she talks to host Lisa Held about her new book "Grilled: Turning Adversaries into Allies to Change the Chicken Industry," in which tells the story of working with farmers and chicken companies to make incremental changes in the system. They discuss distrust between farmers and activists, how farmers might participate in a new market for plant-based foods, and more.The Farm Report is a Heritage Radio Network show, recorded live on Full Service Radio at the LINE Hotel in Adams Morgan, Washington DC.The Farm Report is powered by Simplecast.

https://scet.berkeley.edu/wp-content/uploads/Podcast-3_final.mp3   Alt.Meat & Greet Podcast Episode 3: The true cost of meat, an interview with Jason Ryder Hosted by Jessica Lynn and Gurshaan Madan In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jason Ryder, former vice president of research and development at Hampton Creek,… The post The true cost of meat: an interview with Jason Ryder appeared first on UC Berkeley Sutardja Center.

https://scet.berkeley.edu/wp-content/uploads/Alt-Meat-Podcast-2_mixdown-km-1.mp3 In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jeff Spencer, a research fellow for Givaudan flavors. He speaks about how researchers are able to break down the composition of plants to find out which ones will best replicate the flavor and fragrance of meat. The post Alt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat? appeared first on UC Berkeley Sutardja Center.

Host Jenna Liut speaks with Bruce Friedrich, Executive Director of the Good Food Institute, as association that works with scientists, investors, and entrepreneurs to bring clean meat and plant-based alternatives to animal products to market. Bruce explains the process behind creating clean (or "cultured") meat, the policy issues surrounding this burgeoning field and why vegans, vegetarians and omnivores should all be eating these products.

Host, Laura Theodore, the Jazzy Vegetarian,  chats with Rob Ventre, an independent Personal Trainer based in New York City who has recently coined the phrase: Do Something! We’ll chat about doing “something” by learning how to eat more nutritious meals and getting enough exercise in 2011. We’ll share some great recipes to help you get started! Do something, Eat something nutritious and Join the "Nutrition Revolution!" Rob Ventre, who is an independent Personal Trainer based in New York City is certified in both Personal and Group Fitness Training by the International Sports Sciences Association and the International Fitness Association, as well as First Aid and CPR by the American Red Cross. In addition to private training, Rob is also affiliated with established fitness companies NYC Fitness Experts, Go Green Boot Camp, and The Rock Health and Fitness. He has studied and utilized a myriad of training techniques from athletic based strength and power conditioning, stage combat and fight choreography, to the holistic movement methods of Yoga, Feldenkrais, and the Alexander Technique.