Podcasts about plant based

 What's it like to have to deal with gut issues like stomach-aches, bloating and diarrhea constantly for most of your life… and then suddenly to have them disappear? That would be an amazing change, wouldn't it? That's what my guest Winnona experienced after moving to a plant-based diet. Prior to this dietary change, she had been dealing with a whole host of other health problems as well, including a skin condition called hidradenitis suppurativa, as well as high cholesterol and type 2 diabetes.   At the time of this interview, Winnona had been on a plant-based diet for less than 3 months, but she had already experienced numerous positive changes to her health and body as a result. Hear also about her experience on a keto diet for 8 months and how that affected her health-wise. Take a moment to listen to this Encore Episode Guest Interview part 1 and I know you'll walk away inspired! Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished  

Welcome! and Thank you for listening. This week I discuss the evolution of the podcast, the role of AI in medical information, and the importance of personalized treatment. We talk about the implications of organ aging, the significance of nutrition and exercise in health, and presents a study linking exercise to improved cancer survival rates. Additionally, we touch on insights into training for endurance events and practical advice for implementing healthy changes in daily life. I hope this episode inspires you to keep showing up, taking care of yourself, and finding joy in the journey.   LEARN MORE If you would like help with your healthy journey check out the website at https://doctordulaney.com/membership/join-us/ Email me with questions at jami@doctordulaney.com Dietary consultations: addie@doctordulaney.com Strength training programing: natha@doctordulaney.com Cookbook: https://a.co/d/6zVUluq Ebook: https://doctordulaney.com/powerful-plates-ebook/ Water distillers: https://mypurewater.com/?sld=jdulaney Find me on Facebook, Instagram, X (Twitter): @jaimeladulaney

Are you ready to experience the transformative benefits of Lisa's Plant Protocol® 30-Day Vegan, Salt, Oil, and Sugar-Free Challenge?  In this episode, you will hear a replay of a live Q&A session from a previous challenge. You likely have questions about your diet, how to ensure you're getting enough protein, and how to cook without salt, oil, or sugar. Lisa addresses these concerns to help you enter the challenge with confidence and clarity. The Plant Protocol® 30-Day Vegan, Salt, Oil, and Sugar-Free Challenge is not a program; it's a treatment. To see results, you must follow the protocol with full dedication. The goal is to put your chronic health issues in remission, and that starts with unwavering commitment. There is no room for moderation or convenience. Big changes require significant shifts in your mindset, beliefs, and approach to health. If you are ready to begin your journey, register now. The next 30-day challenge starts July 1, 2025.    JOIN OUR NEXT 30-DAY PLANT-BASED VEGAN SOS CHALLENGE If you're feeling stuck in your personal brand journey, Lisa invites you to join the upcoming Plant Protocol® 30-Day Vegan, Salt, Oil, and Sugar-Free Challenge: Personal Brand Edition. Running from July 1 to July 30, 2025, with preparatory classes in April, May, and June, this challenge is designed to help you achieve significant transformations, including weight loss, improved mental clarity, and even the launch of your own business. Don't miss this opportunity to enhance your personal brand and make a lasting impact, register now!  Take Your Challenge Experience From Good To Great By Moving Up To The #FrontRow! UPGRADE TO VIP here. Let's make this transformation together!   LINKS AND RESOURCES — Visit https://www.lisaangelsmith.com/ to learn about our programs   FOLLOW ME — Instagram: @lisaangelsmith Facebook: @ThePlantBasedFoodie LinkedIn: @lisaangelsmith Website: https://www.lisaangelsmith.com/   RATE, REVIEW, & FOLLOW PODCAST – If you love the content and find it valuable, please consider rating, reviewing, and following my show! New episodes drop weekly, and if you're not following, there's a good chance you'll miss out.  

Today, I am joined by Veena Birajadar owner of Pure Vegan Cafe. Pure Vegan Cafe is a 100% Plant Based restaurant in NC with locations in Raleigh and Durham. With a focus on using high-quality, healthy ingredients to make great-tasting, cold-pressed juices, smoothies, and 100% plant based food. Veena is an IT professional turned restauranteur. To connect with Veena:Visit her website  www.purevegancafe.comFollow her on insta and Facebook @Pure Vegan Cafe https://www.instagram.com/purevegancafe/?hl=enhttps://www.facebook.com/purevegancafe/To connect with me:Follow me on Facebook and Instagram @didyoubringthehummusFor more info on my Public Speaking 101 program: ⁠https://www.didyoubringthehummus.com/publicspeakingforactivists⁠Contact me here or send me an email at info@didyoubringthehummus.comSign up for meditation sessions hereSign up for The Vegan Voyage, to sponsor the podcast, book meditations packages, or sign up for my Public Speaking program hereJoin my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest©2025 Kimberly Winters - Did You Bring the Hummus LLCTheme Song ©2020 JP Winters ⁠@musicbyjpw⁠

Can a vegan lifestyle create generational health?

Met deze week: Is er een terugloop van vegetarische restaurants?Koning van Marokko vraagt geen dieren te slachten voor Offerfeest Eerste celgekweekte zalm in VS beschikbaarVerrassend: Democraten én Republikeinen voor plantaardige schoolmelk in VSWordt octopus farming in VS verboden? 11 Plantbased ziekenhuizen NY uitgebreid naar 400 in VS En Hier de genoemde tips van het World Resource Institute voor plantaardige in de horecaEn we delen de resultaten van de enquête---Presentatie: Esther Molenwijk, Stichting The Food Revolutionism ProVeg Nederland, Pablo MolemanResearch & Redactie: Jenny Pannenbecker, Pablo Moleman, Esther MolenwijkAudio mixage: Marlon van der Pas, Nothing Blank Help ons het plantaardige nieuws te verspreiden: deel deze podcast.Ga naar studioplantaardig.nl en volg ons via BlueSky, Mastodon, Instagram, Facebook, YouTube, TikTok & #StudioPlantaardigGeef onze podcast ook een rating en schrijf een mooie recensie. Alvast enorm bedankt!

World renowned, New York Times bestselling author, Joel Fuhrman, MD, has been sharing evidence-based research about healing our bodies with a Nutritarian lifestyle. There is a powerful connection between a plant-based diet and cancer prevention. As the host of the upcoming Plant-Based Cancer Solutions Summit, on June 24–28, 2025, Dr. Fuhrman shares how specific foods […]

Welcome! and Thank you for listening.  This episodes is about distractions.  I have had a few myself resulting in a delay in airing this episode.  I am in the process of adding video to the podcast on a bimonthly basis.   It has resulted in a few more hurdles.  So apologies for the delay.  We make thousands of decisions each day from food choices to navigation.  These choices are made in the face of many distractions.  Just like stress, distractions never go away, we just have the opportunity to react differently.   Distractions occur both externally and internally.  An example might be someone trying to get you off your nutrition plan by temping you with a tasty desert.  Some may also call that guilting.  Internal distractions fuel the fire with the stories we tell ourselves to justify behaviors not inline with our goals.  That internal dialog can be quite convincing.  Have you ever been called a perfectionist?  Have you ever felt you had something down to a perfection?  Both often result in frustration and disappointment.  There is always another level to achieve.  The aim is to enjoy or savor the process.   I challenge you to raise the bar.  Surround yourself with people that challenge you and savor the journey towards your health goals.   If you would like to reverse lifestyle disease, get of medications, or become the healthiest version of you, check out our website at https://doctordulaney.com/membership/join-us/ Email me with questions at jami@doctordulaney.com.  Look for the video launch in the next few weeks on youtube and Spotify.    Dietitian consults: addie@doctordulaney.com Strength consults: nathan@doctordulaney.com Ebook: https://doctordulaney.com/powerful-plates-ebook/ Cookbook: https://a.co/d/6zVUluq Water distillers: https://mypurewater.com/?sld=jdulaney.  discount code: cleanwaterforsophe Thanks for listening!

Episode Summary:Ready for a summer reading program?  In this first installment of the Vedge Lit series, Michele reflects on Never Too Late to Go Vegan by Carol J. Adams, Patti Breitman, and Virginia Messina, RD. The episode dives into the doubts many people face when they consider going vegan later in life—and how this book offered a perspective shift that shaped Michele's work and mission.Whether you're trying plant-based living for the first time, returning after a “sabbatical,” or unsure what your next step looks like—this episode is for you.You'll Hear:Why this series isn't behind a paywall—and why that mattersThe brunch meme that says what every late-in-life vegan has feltMichele's honest take on her evolving relationship with Carol J. Adams' workWhy Virginia Messina, RD's contribution is especially vital for midlife+ vegansA mindset shift around being “late” to changeYour listener challenge of the weekListener Challenge:Take 10 minutes to write down 3 ways your age and experience give you an advantage on your vegan journey.DM, email, or reply to the V-Mail with anything—bullet points, run-on sentences, emojis—all welcome!Resources:Never Too Late to Go Vegan by Carol J. Adams, Patti Breitman & Virginia MessinaTheVeganRD.com – Virginia Messina's evidence-based nutrition siteHave a favorite vegan book or guest suggestion?Send Michele a message! You don't have to be polished—just real.Let her know who's inspired you or what you'd love to hear more about.Subscribe & Review:If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

SUMMARY:In this episode Ghanim Al-Sulati shares his transformative journey from a traditional lifestyle to embracing a plant-based diet, inspired by Kimberly Snyder's book the Beauty Detox Solution. He discusses the impact of food on health, the cultural challenges of veganism in Qatar, and the importance of education in nutrition. Ghanim highlights his entrepreneurial ventures, including the establishment of Evergreen Organics, and emphasizes the emotional and spiritual connections to food. He reflects on personal growth, the role of community, and the ongoing journey of self-discovery through food and lifestyle choices. In this conversation, Ghanim shares his journey of navigating challenges during COVID, the importance of building a sustainable business ecosystem in Qatar, and his commitment to giving back to the community. He discusses his deep connection to Qatar, the lessons learned from the desert, and the shift towards mindful eating and home cooking. Ghanim emphasizes the significance of presence in relationships and the evolution of family dynamics. He also outlines his vision for improving health in Qatar, particularly through increased fiber intake and promoting a vegan-friendly environment.EPSIODE SPONSORS: LMNT:OFFER: Right now, for my listeners LMNT is offering a free sample pack with any LMNT drink mix purchase at DrinkLMNT.com/FEELGOOD. That's 8 single serving packets FREE with any LMNT any LMNT drink mix purchase. This deal is only available through my link so. Also try the new LMNT Sparkling — a bold, 16-ounce can of sparkling electrolyte water.USE LINK: DrinkLMNT.com/FEELGOODFATTY15OFFER: Fatty15 is on a mission to replenish your C15 levels and restore your long-term health. You can get an additional 15% off their 90-day subscription Starter Kit by going to fatty15.com/KIMBERLY and using code KIMBERLY at checkout.USE LINK: fatty15.com/KIMBERLYChapters00:00 Introduction to Ghanim Al-Sulati and His Journey03:00 The Impact of Food on Health and Lifestyle06:07 Transitioning to a Plant-Based Lifestyle08:55 Cultural Perspectives on Veganism12:01 Education and Awareness in Nutrition15:00 Challenges and Support from Family17:59 Religious and Cultural Considerations20:56 The Evolution of Food Choices24:04 Personal Growth and Self-Discovery27:05 The Role of Food in Emotional Well-Being30:05 Building a Business Around Veganism32:59 Future Aspirations and Community Impact37:09 Navigating Challenges and Opportunities During COVID38:36 Building a Sustainable Business Ecosystem40:00 Giving Back to the Community and Empowering Others41:43 The Importance of Roots and Connection to Qatar43:50 Embracing the Desert and Its Lessons44:49 The Shift to Home Cooking and Mindful Eating46:47 The Energy of Intentional Touch and Connection49:00 Practicing Presence in Relationships51:36 The Evolution of Family Relationships53:35 A Vision for Health Improvement in QatarSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

18 restaurants, feeding countless A-List celebrities and leading the plant based food scene sounds like the making of a riddle, but is the reality of our guests Mark. Over the years we've all heard the term plant based but what does it actually mean? Can it actually be good enough that it's highly sought after by foodies worldwide? A health crisis transformed Mark's relationship with food forever. After receiving a rare blood cancer diagnosis, he immersed himself in nutritional research while undergoing treatment. What emerged was not just a personal healing journey but the foundation for culinary innovation that would reshape Australia's plant-based dining landscape.Mark's approach is refreshingly approachable. Through his 18 restaurants  across Melbourne, Sydney, and Byron Bay—he aspires to create vibrant spaces where food brings people together without dietary labels creating division.His debut cookbook, "This Cookbook is a Huge Mistake" (named after a neon sign in one of his restaurants) emerged during Australia's lengthy COVID lockdowns. Quarantined alone in a hotel room for two weeks, Mark reflected on his culinary journey, documenting recipes and life lessons that had shaped his path. The result combines practical plant-based techniques with personal stories and his trademark pun-filled humor.Beyond business success, Mark's most treasured accomplishment is the community he's built—including unexpected friendships with the Hemsworth family, who began as regular customers and became devoted supporters. Through beautiful, thoughtful food that momentarily transports guests away from daily stress, Mark reminds us that gathering around a table is ultimately about connection, not just nutrition.Try something from this cookbook. Your taste buds will thank you, and you might just find yourself reimagining what plant-based eating can be.This Episode is Sponsored by: Travel with Stephani- Are you looking to plan a vacation for your family this Summer? Get access to unique deals, exclusive access and save HOURS on research by working with a travel agent. It doesn't cost you anything at all but saves you loads of stress. Sounds like a dream right? Reach out to her here and on socials @travelwithstephani to learn more about booking a trip to Sandals, Beaches, Disney & more! 

If you want to be successful, you must believe something different. In this episode, Lisa explains why shifting beliefs is fundamental to hitting your health goals. She outlines the things you need to believe to be successful in her 30-Day Vegan, Salt, Oil, and Sugar-Free Challenge. This process is not easy - you may have to confront fears or let go of things you have thought to be true for your whole life. But, the sooner you can embrace these beliefs, the sooner you will move the needle toward living a life of Radical Obedience™. Whether you are curious about what to expect from Lisa's next Plant Protocol® 30-Day Vegan, Salt, Oil, and Sugar-Free Challenge: Personal Brand Edition, or you feel stuck after a diagnosis, this episode is for you. Tune in to start building your foundational beliefs and take the first step on your health journey.   JOIN OUR NEXT 30-DAY PLANT-BASED VEGAN SOS CHALLENGE If you're feeling stuck in your personal brand journey, Lisa invites you to join the upcoming Plant Protocol® 30-Day Vegan, Salt, Oil, and Sugar-Free Challenge: Personal Brand Edition. Running from July 1 to July 30, 2025, with preparatory classes in April, May, and June, this challenge is designed to help you achieve significant transformations, including weight loss, improved mental clarity, and even the launch of your own business. Don't miss this opportunity to enhance your personal brand and make a lasting impact, register now!  Take Your Challenge Experience From Good To Great By Moving Up To The #FrontRow! UPGRADE TO VIP here. Let's make this transformation together!   LINKS AND RESOURCES — Visit https://www.lisaangelsmith.com/ to learn about our programs   FOLLOW ME — Instagram: @lisaangelsmith Facebook: @ThePlantBasedFoodie LinkedIn: @lisaangelsmith Website: https://www.lisaangelsmith.com/   RATE, REVIEW, & FOLLOW PODCAST – If you love the content and find it valuable, please consider rating, reviewing, and following my show! New episodes drop weekly, and if you're not following, there's a good chance you'll miss out.

Join host Diane Randall for a soulful conversation with Jan Brandenburg, Appalachian native, longtime vegan, and author of The Modern Mountain Cookbook: A Plant-Based Celebration of Appalachia. Jan shares how she's won over her meat-loving family with veganized comfort food, the emotional ties between tradition and ethics, and her top tips for making plant-based living accessible—even in the heart of biscuit-and-gravy country.   Key Takeaways: Start Where You Are  Jan's advice for beginners: “Think of your favorite foods—master 3 plant-based versions, and build from there.” (Example: Her crowd-pleasing vegan mac and cheese!)   Appalachian Vegan Magic  How to reinvent smoky, hearty flavors without meat: liquid smoke, smoked salts, and tamari bring umami depth to classics like cornbread and broccoli casserole.   Holidays Without Compromise  Jan's secret to stress-free vegan feasts: “Cook the dishes you love, but plant-based. No one misses the meat when the flavors are right.”   Aquafaba Breakthrough  The game-changing ingredient that let Jan recreate her grandmother's meringue pies (hint: it's hiding in your chickpea can!).  Handling Skeptics with Grace  Responding to “Why be so extreme?”: “It's not about judgment—it's my choice to live in alignment with my values.”   Featured Recipes & Tips:  Pantry MVP: Liquid smoke for bacon-esque flavor in greens, beans, and cornbread.  Comfort Food Hack: Vegan broccoli casserole (no condensed soups!).Seasonal Star: Ramps (wild Appalachian leeks) in spring dishes.   Connect with Jan:  Cookbook: The Modern Mountain Cookbook  Instagram: @appalachianvegan Listener Call-to-Action:  Swap one family recipe with a plant-based twist voice (message us @PlantBasedCurious!).  Grab Jan's book for vegan biscuits, gravy, and pies that honor Appalachian roots.   Quotable Moment:  “Food isn't just fuel—it's connection, history, and love. You don't have to abandon tradition to embrace compassion.” —Jan Brandenburg  Send us a textSupport the show Ready to Take Your Plant-Based Journey to the Next Level? This episode got you curious? Wait until you see what else we've got to help you thrive! Want Support? Join our Plant-Based Curious Group Coaching for motivation, recipes, and a community that's rooting for you. Craving Knowledge? Dive into our FREE eBook—packed with meal plans, pantry staples, and science-backed tips to make plant-based living deliciously simple. Hungry for More? Explore our Workshops, Blog Posts, and Resource Library to keep learning and growing. Click here to grab your copy of my book, "A Whole Life Nourished: Plant-Based Living with a Holistic Approach" and discover all the tools you need to succeed! Your healthiest, happiest life starts with just one click—let's make it happen together! Get Instant Access Now

Are they breakout stars or just... confusing? Pizza wine, salmon jerky, kava & mushroom-infused drinks, Gen Z-inspired peanut butter and “cheezy” puff snacks. Why we're thumbs up – or down – on buzzworthy new concepts in CPG. This episode also spotlights two remarkable women on a mission to elevate the way we eat: Holly Arbuckle of Singing Pastures and Swati Elavia of Monsoon Kitchens. Show notes: 0:35: Last Call. Coffee Comeback? Mo' Money For David & Moment. Yes, No, Ugh? Good Data. – BevNET Live Summer 2025 is days away. Do you have your ticket? John thinks RTD coffee is back on track, but why? Ray highlights David's $75M haul and purchase of a key supplier, as well as Moment's new $5M round. What's trending in Spate's Q2 food & beverage data? Insiders already know. It's a simple yes or no question, but we can't help ourselves when it comes to new and innovative products. 39:06: Interview: Holly Arbuckle, CEO, Singing Pastures – Fresh off her win at Naturally New England's Naturally Rising pitch competition, Holly shares the story behind Singing Pastures, a premium brand of fermented, slow-smoked meat sticks rooted in regenerative farming practices. She talks about her agricultural roots, the value of nutrient-dense food, and her vision for a more sustainable meat industry. 52:08: Interview: Swati Elavia, President, Monsoon Kitchens – A nutritionist with a deep love for Indian cuisine, Swati discusses Monsoon Kitchens' journey from serving institutions to launching retail products. She reflects on the challenges of scaling, the importance of staying true to culinary traditions, and her commitment to offering clean-ingredient Indian meals. Brands in this episode: Singing Pastures, Monsoon Kitchens, Starbucks, David, Moment, Brightland, Yellowtail, Mello, Bashi, One Trick Pony, Hippeas, Like Air, IQ Bar

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about IQ Bars—a popular nutrition bar that promises impactful brain and body benefits. But do they really live up to the hype? Are they a smart choice, or just smart marketing? If you've ever grabbed a bar on the go and wondered what's inside, you won't want to miss this episode. Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramMushrooms are Nature's Technology (feat. Alex Wolfe)Microdosing, Mega Impact (feat. Peter Reitano & Daniel Sanders)

Bird Flu: Emergence, Dangers, and Preventive Measures In the second half of this episode learn about the virus mutating and getting more virulent, whether it can be eradicated, what are the breeding grounds for disease, what we can do about it, and how to eat to beat bird flu. Written by Dr. Michael Greger at @NutritionFacts.org. #vegan #plantbased #plantbasedbriefing #birdflu #avianflu #pandemics ============================ Original post: https://nutritionfacts.org/blog/bird-flu-emergence-dangers-and-preventive-measures/  ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Age, How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Send us a textJason and Mike take a trip to the land of flat-pack furniture and meatless meatballs — that's right, we're eating our way through IKEA's plant-based menu. Grab an Allen wrench and a fork — let's dive in.

Bird Flu: Emergence, Dangers, and Preventive Measures In the United States in January 2025 alone, approximately 20 million commercially-raised birds, mostly egg-laying hens, were affected by the highly pathogenic avian influenza (H5N1). These numbers are staggering yet barely scratch the surface of a potentially larger threat looming over the country. If action is not taken now, the next pandemic could be far deadlier than the 1918 influenza and COVID-19. Listen to today's episode written by Dr. Michael Greger at @NutritionFacts.org. Part 1 of 2. #vegan #plantbased #plantbasedbriefing #birdflu #avianflu #pandemics ============================ Original post: https://nutritionfacts.org/blog/bird-flu-emergence-dangers-and-preventive-measures/  ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Age, How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

NIH's Initiative to Prioritize Human-Based Research a ‘Big Win for Animals,' Says Doctors Group “Animal experiments are poorly representative of human health and disease and rarely predictive of drug efficacy, safety, and toxicity in humans. The reliance on animals is a direct contributor to high failure rates in the drug development pipeline.” Listen to today's episode from Physicians Committee for Responsible Medicine at PCRM.org #vegan #plantbased #plantbasedbriefing #vivisection #nonanimalmethods #animalmethodsbias #animalexperimentation #drugfailurerates ================== Original post: https://www.pcrm.org/news/news-releases/nihs-initiative-prioritize-human-based-research-big-win-animals-says-doctors  ================== Related Episodes: 981: Elon Musk's Cruel Brain Experiments Under SEC Investigation https://plantbasedbriefing.libsyn.com/981-elon-musks-cruel-brain-experiments-under-sec-investigation-from-physicians-committee-for-responsible-medicine-at-pcrmorg    870: The Fierce Battle to Stop a Massive Monkey-Breeding Facility in Georgia https://plantbasedbriefing.libsyn.com/870-the-fierce-battle-to-stop-a-massive-monkey-breeding-facility-in-georgia-by-jordi-casamitjana-at-unchainedtvcom   869: History of the Anti-Vivisection Movement https://plantbasedbriefing.libsyn.com/869-history-of-the-anti-vivisection-movement-from-animal-free-science-advocacy    Test Subjects Short Film: https://lockwoodfilm.com/test-subjects   The Medical Illusion Documentary: https://evotionfilms.com  ================== The Physicians Committee for Responsible Medicine is a non-profit organization founded by Dr. Neal Barnard, combining the clout and expertise of more than 12,000 physicians, dietitians, and scientists and almost 200,000 members worldwide. They're changing the way doctors treat chronic diseases such as diabetes, heart disease, obesity, and cancer - putting prevention over pills,and  empowering patients to take control of their own health. And since 1985, the Physicians Committee has worked tirelessly for alternatives to the use of animals in medical education and research, and for more effective scientific methods. The Physicians Committee is dedicated to saving and improving human and animal lives through plant-based diets and ethical and effective scientific research. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

What if the biggest threat to plant-based health isn't meat — but misinformation?   Dr. Dean Sherzai is calling for a revolution in how we advocate for vegan nutrition. Instead of relying on viral anecdotes or purity-based ideology, Sherzai makes a compelling case for data literacy, scientific integrity, and humility. He explains why dogma—even in the plant-based world—is hurting the movement and pushing people away.   Learn what it takes to rebuild trust and grow a movement that lasts. Whether you're plant-curious, evidence-minded, or just tired of online nutrition wars, this episode of The Exam Room podcast is a refreshing take on what it takes to push whole foods plant based nutrition forward.   — — SHOW LINKS — — Dean Sherzai https://www.instagram.com/thebraindocs — — — 'Your Brain On' Podcast Apple: https://apple.co/43lAWcE Spotify: https://spoti.fi/3GVP4l6 — — — Neuro Academy https://neuro.world — — EVENTS — — NHA Conference Where: Cleveland, OH When: June 26-29, 2025 Tix & Speakers: https://bit.ly/NHAtix2025 — — — International Conference on Nutrition in Medicine Where: Washington, DC When: August 14-16, 2025 Tix & Speakers: https://www.pcrm.org/icnm — — SEND US YOUR STORY — — Email: chuck@theweightlosschampion.com — — BECOME AN EXAM ROOM VIP — — Sign up: https://www.pcrm.org/examroomvip — — THIS IS US — — The Exam Room Podcast Instagram: https://www.instagram.com/theexamroompodcast — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC Facebook: https://www.facebook.com/ChuckCarrollWLC X: https://www.twitter.com/ChuckCarrollWLC — — — Physicians Committee Instagram: https://www.instagram.com/physicianscommittee Facebook: https://www.facebook.com/PCRM.org X: https://www.twitter.com/pcrm YouTube: https://www.youtube.com/user/PCRM Jobs: https://www.pcrm.org/careers — — SUBSCRIBE & SHARE — — 5-Star Success: Share Your Story Apple: https://apple.co/2JXBkpy​​ Spotify: https://spoti.fi/2pMLoY3 — — — 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!

If the legacy food giants won't evolve, Mason Dixie will do it for them – one honest, skillet-cooked meal at a time. When Ayeshah Abuelhiga founded Mason Dixie Foods in 2014, she set out to deliver what people are truly hungry for: clean, craveable comfort food made without compromise. No preservatives. No shortcuts. Just real ingredients and real flavor. Today, Mason Dixie offers a growing lineup of frozen biscuits, breakfast sandwiches, burritos, and fried chicken sandwiches – all made with fresh ingredients, real dairy, and no artificial ingredients, bleached flour or seed oils. The products are available in more than 6,000 stores across the country, including Whole Foods, Costco, Sprouts, Giant, Harris Teeter, and more. In this episode, Ayeshah shares how she's taking on the legacy CPG heavyweights by building a bold, next-generation frozen food brand. She dives into how Mason Dixie harnesses consumer insights, rigorous cost discipline and category whitespace to develop new products. She also breaks down how the brand is reshaping the definition of “natural” for modern shoppers, proving it's possible to scale with integrity, and lead with purpose, without ever compromising on what matters most. Show notes: 0:25: Ayeshah Abuelhiga, Founder & CEO, Mason Dixie Foods – Ayeshah and Ray chat about past conversations before the entrepreneur shares how operating outside traditional CPG hubs has allowed her Baltimore-based company to thrive with greater agility and efficiency, particularly in the wake of the pandemic. She reflects on Mason Dixie's buzzworthy Expo West appearance, where she dressed as Colonel Sanders to promote new products and offers a candid critique of the natural foods industry. The conversation delves into the brand's innovation strategy, including its expansion into sandwiches and burritos, and how the latter was developed to create a superior flavor and texture to existing products. Ayeshah explains how Mason Dixie benchmarks acceptable price points and only moves forward with products that can achieve cost efficiency through scale and criticizes large conglomerates like Tyson for their inefficient use of resources, while remaining open to partnerships that could help scale clean-label food. Beyond business, Ayeshah talks about how she finds purpose in the creative freedom of entrepreneurship and in mentoring underrepresented communities through nonprofit work. Brands in this episode: Mason Dixie Foods, Mike's Hot Honey, Uncrustables, Compass Coffee

Are you plant-based curious or ready to get started with plant-based eating, but feel lost and confused by all the different terms you see? It doesn't help either that terms like ‘vegan' and ‘plant-based' are often used interchangeably on social media, news media channels, in cookbooks, and by celebrities.  And what about the other terms you've seen - like vegetarian, pescatarian and whole food plant-based – are these one and the same?   Navigating the plant-based world can seem scary, especially if you've been used to your current way of eating for so long. But it can be infinitely harder to get started if you don't even have a clear understanding of what plant-based eating is in the first place and how to best eat for health.   In today's episode, I break down key plant-based diet terms and make them simple to understand, so you can get absolute clarity on them to start your plant-based diet journey with confidence. I'll also show you the BEST way to eat so you can have true success and real health transformation through plant-based eating. Let's lift any fog and confusion you may have around plant-based diets, so you can move forward and reach your health and weight goals faster with ease!       Next Steps: Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide       Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished     [Plant Based Diet, Whole Foods, Plantbased Eating, Starter Tips, Transition Tips, Vegetarian, Vegan, How to Start, Eat for Health, Heart Health, Diabetes, Blood Sugar Control, Cholesterol, High Blood Pressure]

This week's episode began with an interview of Suzanne O'Brien, CEO of Royal Restaurant Group, who discussed her career in the restaurant industry and the success of their partnership with the Philadelphia Horticultural Society's pop-up garden. This was followed by an interview with Maria Stewart, who is the owner of Gorgeous Goat Creamery. Maria shared her background in academia and nutrition before transitioning to goat farming and dairy production. The final segment featured Danny O'Malley, Founder of Before the Butcher, a plant-based meat company. Danny explained his journey from acting to food service and production, and discussed his company's plant-based protein products along with the environmental impact of meat eating versus consuming plant-based foods. *Food Farms And Chefs Radio Show, Episode 325

Want to be a guest or know someone would be a great fit? I am looking for military vets, active duty, military brats, veteran service orgs or anyone in the fitness industry I wanted to let you  know that I will be taking a much needed break  which is crucial  to anyone's health and wellness. Resting gives everyone a chance to rest, reflect and come back stronger.While I'm away, we'll be revisiting some of our favorite episodes. from the 2024 symposium, where I had the pleasure of speaking with some exciting individuals who are stand outs in their field. Subjects like plant based nutrition, menopause, gut and bone health.  These are episodes that have sparked insightful conversations, inspired me, and resonated deeply with our community. We believe that they deserve another moment in the spotlight and we hope you'll enjoy revisiting them as much as I do.Mark your calendars because we'll be back with fresh, new episodes on August 5, 2025. We're excited about the ideas we have in store for you and we can't wait to share them.Here is Day 1 of the 2024 symposium with the Fierce Leader of the My Sexy Business Team and Community - Kim WhitWhat if the key to feeling younger, more energetic, and healthier was simpler than we thought? When Kim White found herself battling constant exhaustion, unexplained pain, and feeling "old" before her time, she knew something had to change. After watching the documentary "Game Changer," she decided to try plant-based eating – a decision that would transform her health and vitality in ways she never imagined possible.Kim's journey wasn't about weight loss or following trends – it was about survival. Together with her husband (a self-proclaimed "meatitarian" who surprised her by joining completely), they discovered that within just weeks of eliminating meat, dairy, and eggs, their bodies began to transform. Morning aches vanished, afternoon energy crashes disappeared, and that uncomfortable "rock gut" feeling after meals became a distant memory. Most surprisingly, her husband effortlessly lost 100 pounds without counting calories or feeling deprived.Throughout our conversation, Kim dispels common misconceptions about plant-based eating. Far from feeling hungry or restricted, she describes a lifestyle where they "eat all they want" while enjoying improved satiation. She shares practical strategies like batch cooking beans and rice weekly, using vegetable broth instead of oil for sautéing, creating quick "throw together" meals for busy days, and even making homemade plant-based cheeses that taste better than dairy versions.For those curious but hesitant, Kim offers accessible starting points: begin by noticing how different foods make you feel, try one plant-based meal weekly, or simply explore recipes that sound delicious regardless of labels. Her experience proves that small changes can lead to dramatic improvements in how we feel in our bodies – without deprivation, complicated cooking methods, or breaking the bank.Ready to explore how adding more plants to your plate might transform your own health? Listen now to get inspired by Kim's practical wisdom and infectious enthusiasm for feeling good from the inside out. Then subscribe for more conversations about revitalizing your midlife through simple, sustainable changes that truly make a difference.Support the show

Where Are They Now? Updates from Some of Our All-Time Favorite Success Stories Hear updates from some of Forks' favorite success stories - people reversing debilitating and sometimes life-threatening diseases. Listen to today's episode written by Lisa Esile at ForksOverKnives.com  #vegan #plantbased #plantbasedbriefing #wfpb #successstories #liverdisease #hypertension #diabetes #heartdisease ========================== Original post:  https://www.forksoverknives.com/success-stories/success-stories-where-are-they-now-updates-on-popular-testimonials/  ========================== Related Episodes:  SEARCH: Use search feature at https://www.plantbasedbriefing.com/episodes-search  ========================= Forks Over Knives Documentary: https://www.forksoverknives.com/the-film =========================== Forks Over Knives was founded following the release of the world-famous documentary Forks Over Knives in 2011, showing people how to regain control of their health and their lives with a plant-based diet. Since then Forks Over Knives released bestselling books, launched a mobile recipe app and maintains a website filled with the latest research, success stories, recipes, and tools to help people at every phase of their plant-based journeys. They also have a cooking course, a meal planner, a line of food products, and a magazine. Please visit www.ForksOverKnives.com for a wealth of resources.  FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866  Facebook: https://www.facebook.com/PlantBasedBriefing     LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Mehreen Karim a Brooklyn-based pop-up chef, recipe developer, and food writer. You may know her from seeing her compete on Gordon Ramsay's Next Level Chef, but today she's coming back on our show to talk about writing her first cookbook, Make It Plant-Based! Southern, and editing a larger plant-based cooking series. I always have so much fun catching up with our friend Mehreen, and this episode is no exception.Also on the show, TASTE contributor Vrinda Jagota stops by the studio to talk about two of her recent stories about the real-world effects of going viral: The Expansive, Absurdist Canvas of Tiramisu and Indian Pizza Is Extremely Online.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Rising Malnutrition Risks Spark Push for Plant-Based Diets Among Ozempic Users Experts share why a diet rich in plant-based, nutrient-dense foods is key to staying healthy when using medications that curb your appetite. Listen to today's episode written by Charlotte Pointing at VegNews.com #vegan #plantbased #plantbasedbriefing #semaglutide #glp1 #ozempic #wegovy #malnutrition #scurvy #plantbasednutrition ========================== Original post: https://vegnews.com/ozempic-glp-1-malnutrition  Related Episodes: 994: [Part 1] Obesity: Is a GLP-1 Deficiency Its Cause, and How to Treat It Without Ozempic and Other Drugs https://plantbasedbriefing.libsyn.com/994-part-1-obesity-is-a-glp-1-deficiency-its-cause-and-how-to-treat-it-without-ozempic-and-other-drugs-by-dr-michael-greger-at-nutritionfactsorg  995: [Part 2] Obesity: Is a GLP-1 Deficiency Its Cause, and How to Treat It Without Ozempic and Other Drugs https://plantbasedbriefing.libsyn.com/995-part-2-obesity-is-a-glp-1-deficiency-its-cause-and-how-to-treat-it-without-ozempic-and-other-drugs-by-dr-michael-greger-at-nutritionfactsorg  984: How to Control the Side Effects (Including “Ozempic Face”) of GLP-1 Drugs https://plantbasedbriefing.libsyn.com/984-how-to-control-the-side-effects-including-ozempic-face-of-glp-1-drugs-by-dr-michael-greger-at-nutritionfactsorg  977: Why Weight Loss Plateaus On Diets https://plantbasedbriefing.libsyn.com/977-why-weight-loss-plateaus-on-diets-by-dr-michael-greger-at-nutritionfactsorg  965: Why All Ozempic, Wegovy Patients Should Consider a Plant-Based Diet https://plantbasedbriefing.libsyn.com/965-why-all-ozempic-wegovy-patients-should-consider-a-plant-based-diet-by-lindsay-morris-at-forksoverknivescom  741: The Ozempic Effect: Plant-Based Docs on the Pros and Cons of Semaglutide https://plantbasedbriefing.libsyn.com/741-the-ozempic-effect-plant-based-docs-on-the-pros-and-cons-of-semaglutide-by-courtney-davison-at-forksoverknivescom    Related Episodes: use search feature at https://www.plantbasedbriefing.com/episodes-search  Search for soy   ======================== Launched in 2000, VegNews is the largest vegan media brand in the world. They have a best-selling plant-based magazine, and they create amazing content from food and fashion to travel, celebrity interviews, beauty and health info, a meal planner, and vegan travel excursions. Their Guide section on their website is full of great information and they have an online shop where you can find cookbooks, foods, kitchen tools, vegan meal delivery services. They also have a website, VeganWeddings.com. Please visit www.VegNews.com for a wealth of resources.  ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Episode 174. Ever since medical school, I have been making bowls with dark leafy greens as the foundation, and this is my favorite hack to make healthy whole-food meals on a budget and with limited time to cook. I share my personal favorite ingredients with tangible tips so you can make your own bowls and greatly increase your vegetable intake with less effort.Visit First Line's website and blog: ⁠https://www.firstlinepodcast.comEditing Service for Pre-Med and Medical Students (CV, personal statement, applications): https://www.firstlinepodcast.com/servicesFor a discount on your TrueLearn subscription use ⁠https://truelearn.referralrock.com/l/firstline/⁠ and code firstlineContent on First Line is for educational and informational purposes only, not as medical advice. Views expressed are my own and do not represent any organizations I am associated with.

Expert insights on building strength, hitting your protein goals, and fueling your workouts—all on a plant-based diet. We talk about practical strategies for pre- and post-workout meals, the myths around plant protein, and how life-shaping it can be to never eat meat and still build a brand around high-protein cooking. Whether you're plant-curious or deep into fitness, this episode is packed with helpful takeaways. Episode Show Notes Newsletter Sign-Up Support Our Podcast on Patreon Your Hosts: Toni Okamoto (founder of Plant-Based on a Budget) & Michelle Cehn (founder of World of Vegan) Thanks for tuning in to the Plant-Powered People Podcast! Be sure to subscribe at PlantPoweredPodcast.com to get our podcast e-mail newsletters.  Resources Plant-Based on a Budget (budget recipes) World of Vegan (vegan recipes and guides) The Thrive Bundle The Friendly Vegan Cookbook Plant-Based on a Budget Meal Plans Connect with World of Vegan Instagram TikTok YouTube Facebook Newsletter

Have you heard of the Titan Arum? It's not only the largest inflorescence in the world, but it's also the smelliest plant in the world, unofficially! Michael popped into Kew Gardens to speak to Leif Starkey about this botanical phenomenon, which has just bloomed in the Palm House. Check Instagram for photos of its rather beautiful withered form!     Series 18 is sponsored by British Garden Centres. British Garden Centres are the largest family owned, and family run garden centre group in the UK, with over 70 garden centres. “We aim to provide you with great plants and gardening products at affordable prices, with a first-class service delivered by a passionate team.” – The Stubbs Family.  With garden centres offering plants, food  and gift areas, outdoor living, Christmas departments, restaurants, homeware and so much more. All garden centres are pet friendly, and many welcome coach parties. The business also boasts a variety of retail partners across the group inside each garden centre. www.britishgardencentres.com

Big ideas, bold flavors, and unfiltered insights—welcome to Austin, where the future of CPG is being written in real time. At Taste Radio's Austin Meetup, we sat down with trailblazers and trendsetters redefining how brands are built and scaled. From Better Sour co-founder Bella Hughes to Torchy's Tacos founder Mike Rypka and Snaxshot's Andrea Hernández, these conversations explore what it really takes to innovate, connect with consumers, and lead with authenticity in a rapidly evolving industry. Show notes: 0:45: Buyers As Far As The Eye Can See. NNE FTW. Boiler Room. Caffeine, Protein & Pole-Caught Tuna. With BevNET Live just two weeks away, excitement is building as Casey's joins a strong lineup of participating retailers, including Stop & Shop, Whole Foods Market, Circle K, H-E-B, The Goods Mart, and Top Ten Liquors. John and Ray recap the recent Naturally New England Naturally Rising event, which spotlighted standout emerging brands, including Singing Pastures and Farmer Foodie. Mike and John revisit their tour of Athletic Brewing's HQ in Milford, CT, before the hosts riffed on consumer interest in dual-functionality products and a canned tuna brand grounded in sourcing transparency. 19:23: Interviews from Taste Radio's Austin Meetup – Mike Rypka, the visionary founder of Torchy's Tacos, shared his journey from launching a food trailer to building a nationally recognized franchise. Steven Santangelo of Matriarch Wealth Management discussed how his firm helps CPG founders navigate the complexities of financial planning, particularly during critical growth and exit stages. Bella Hughes, co-founder of Better Sour, reflected on building a culturally inspired candy brand and the challenges of innovation in a legacy category. Andrea Hernández, the sharp mind behind Snaxshot, delivered an unfiltered perspective on food and beverage trends, highlighting the importance of authenticity and emotional resonance in brand storytelling. And Michelle Breyer, CMO of the Texas-based accelerator SKU, shed light on how the organization nurtures early-stage consumer brands, emphasizing the pivotal role of founder mindset and market fit in driving long-term success. Brands in this episode: Better Sour, Torchy's Tacos, Farmer Foodie, Monsoon Kitchens, Inc., Granny Squibb's, TITIN, Fancypants Baking Co., Singing Pastures, Athletic Brewing, Lucky Saint, 5-hour Energy, Ascent, Pole & Line, Fly By Jing, Siete, Wildwonder, Bachan's, Daily Crunch, Leisure Hydration, BodyArmor, Vitaminwater, NoBull

Plant-Based Living in a Carnivore Household Ever tried to introduce more plant-based meals at home, only to face resistance from your meat-loving partner? You're not alone. In this episode of Healthy Looks Great on You, I share my personal journey of guiding my husband towards embracing plant-based eating—without any ultimatums or food battles. We'll discuss: The Power of Hybrid Meals: How combining plant-based dishes with familiar favorites can ease the transition. Gradual Changes: The importance of making small, incremental adjustments rather than drastic overhauls. Creative Cooking: Tips on using versatile ingredients like beans and mushrooms to create satisfying meals. Whether you're just starting your plant-based journey or looking for ways to involve your family, this episode offers practical advice and heartfelt stories to inspire and guide you.   Bonus: Grab Dr. Vickie's free Pantry & Freezer Guide at PANTRY GUIDE The secret to staying on a diet Eat Plant Based Blue Zones Cookbook The Beginner's Garden - Grow Your Own Protein Protein Calculator

Tips For Healthy Eating On A Budget Yes, prices are up – but you can still make healthy and delicious plant-based meals without overspending. Listen to today's episode written by Simon Middleton at ProVeg.org. #vegan #plantbased #plantbasedbriefing #plantbasedonabudget #inexpensivediet #savemoney  ======================== Original post: https://proveg.org/news/tips-for-healthy-eating-on-a-budget/  Related Episodes: FLOW IN THE KITCHEN book: https://veganfamilykitchen.com/books/  929: [Part 1] Is a Healthy Diet More Expensive? https://plantbasedbriefing.libsyn.com/929-part-1-is-a-healthy-diet-more-expensive-by-nelson-huber-disla-at-nutritionstudiesorg  930: [Part 2] Is a Healthy Diet More Expensive? https://plantbasedbriefing.libsyn.com/930-part-2-is-a-healthy-diet-more-expensive-by-nelson-huber-disla-at-nutritionstudiesorg  464: [Part 1] How to Save Money on Healthy Vegan Food https://plantbasedbriefing.libsyn.com/464-part-1-p1-how-to-save-money-on-healthy-vegan-food-by-brigitte-gemme-at-veganfamilykitchencom  465: [Part 2] How to Save Money on Healthy Vegan Food https://plantbasedbriefing.libsyn.com/465-part-2-how-to-save-money-on-healthy-vegan-food-by-brigitte-gemme-at-veganfamilykitchencom  169: Is It Expensive to be Plant Based? Quite the Opposite, It Turns Out https://plantbasedbriefing.libsyn.com/169-is-it-expensive-to-be-plant-based-quite-the-opposite-it-turns-out-by-dawn-yanek-at-thebeetcom  ===================== ProVeg International is a food awareness organization striving for a world where everyone chooses delicious and healthy food that is good for all humans, animals, and the planet. Their mission is to reduce the global consumption of animals by 50% by the year 2040. They aim to transform the global food system by replacing conventional animal-based products with plant-based and cultured alternatives. ProVeg works with international decision-making bodies, governments, food producers, investors, the media, and the general public to help the world transition to a society and economy that are less dependent on animal agriculture and more sustainable for humans, animals, and the planet. ======================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

Martin Holden-White takes us through his journey of founding Grubby, the UK's first 100% plant-based recipe kit company that has delivered over 2 million meals since launching in 2019.• Starting in kitchens at 16 years old before studying hospitality• Originally conceptualizing Grubby as a smart fridge vending machine for offices• Pivoting the entire business model during COVID lockdown to home delivery• Delivering free meals to NHS workers as a testing ground for their operations• Building a distinctive brand identity with deliberate "special wrongness"• Prioritizing sustainability through biodegradable packaging and bike couriers• Taking a measured approach to growth compared to competitors who raised 10x more funding• Achieving profitability in three of the last five months through operational efficiency• Expanding into a marketplace featuring exclusive plant-based products• Opening up into ready meals as their next business developmentCheck out our cookbook published with Penguin, available on Amazon and in bookstores across the UK. The recipes have been refined through five years of customer feedback, making them simple, accessible weeknight dinners using easy-to-find ingredients.Support the show

What does healing look like when men are finally allowed to speak? In this powerful episode, we bring together four incredible voices—Leo Xia, Michael Huynh, Jackson Xia, and Noel Garcia, who are each reshaping the conversation around men's mental health, identity, and healing within Asian and Asian American communities. Through stories of pain, resilience, and community, this episode sheds light on how mental health challenges have shaped their identities, not just as individuals, but as men breaking generational silence. We also discuss what the future could look like if more safe spaces existed for men to connect, express, and heal. Whether you're personally navigating your journey or looking to support others, this conversation offers hope, guidance, and a powerful reminder: you are not alone. About the guests: Leo Xia is a men's group leader and facilitator focused on supporting Asian men. Through over six years of work and 500+ conversations, he's explored themes such as masculinity, identity, and culture. He leads JinShan Men's Community under his company, JinShan Collective, and facilitates Proud Asian Men with the nonprofit Asian Mental Health Project. → Leo Xia https://www.instagram.com/lowhiofficial/ → Proud Asian Men Bay Area Retreat 2025 https://lu.ma/2hlvr42p  Michael Huynh is a mental health researcher completing his PhD in Public Health at UC Irvine. He studies the impact of social relationships on mental health within Asian American communities. → Michael Huynh: https://www.linkedin.com/in/mphuynh/ Jackson Xia is a dancer and facilitator who brings people together through joyful movement. With 15 years of street dance experience, he's taught youth across 20+ schools and led sessions for groups like Homeboy Industries and the Sierra Club. He also founded Soulful Sundays, a free dance picnic in Echo Park that supports mental health through movement in nature. → Jackson Xia: https://www.instagram.com/jackson.inabox/ → Soulful Sundays: https://www.instagram.com/soulfulsundaysla Noel Garcia is a Filipino American artist and founder of Genbu Daiko, with nearly 30 years of experience in Taiko drumming. His work blends rhythm, story, and soul to create spaces for healing, reflection, and connection. → Noel Garcia: https://www.instagram.com/taikonoel/ → Genbu Daiko of San Diego https://www.instagram.com/genbudaiko/   Useful Links: National Suicide and Mental Health Lifeline:→ https://988lifeline.org/ Teen Line:→ https://www.teenline.org/ How to Support Loved Ones: → https://www.suicideisdifferent.org/ → https://www.suicideispreventable.org/  --- ***This episode is sponsored by:

Author and registered dietician nutritionist Dawn Jackson Blatner joins John to talk about how she can tell if a fruit is ripe, a new study that shows the benefits of vegan protein, and to share her thoughts on weight loss drugs. Dawn also answers all of your health and nutrition questions.

Author and registered dietician nutritionist Dawn Jackson Blatner joins John to talk about how she can tell if a fruit is ripe, a new study that shows the benefits of vegan protein, and to share her thoughts on weight loss drugs. Dawn also answers all of your health and nutrition questions.

Author and registered dietician nutritionist Dawn Jackson Blatner joins John to talk about how she can tell if a fruit is ripe, a new study that shows the benefits of vegan protein, and to share her thoughts on weight loss drugs. Dawn also answers all of your health and nutrition questions.

Story at-a-glance Plant-based milks significantly reduce essential nutrients in toddlers' diets, even when fortified; research shows calcium, vitamin B2 and B12 levels drop by around 50% when replacing cow's milk in toddlers' diets Most pediatric guidelines strongly advise against using plant-based beverages as milk replacements for children under 2 years old due to nutritional inadequacy and other health risks Soy milk contains phytoestrogens that alter DNA expression and antinutrients that reduce protein absorption, making it particularly concerning for developing children Plant-based milks are ultraprocessed foods that contain additives like gums and emulsifiers, whereas grass fed cow's milk provides unique nutrients linked to reduced disease risks Raw, grass fed milk offers living enzymes, beneficial bacteria and immune-supporting compounds that ultraprocessed plant drinks do not provide for growing toddlers

[Part 2] Underage Workers, Millions Of Dollars And Trucks Full Of Dead Chickens — Inside The Business Of Killing In Response To Bird Flu In the second part of this article learn about the underage labor used in the physically and emotionally dangerous jobs of killing infected flocks, and learn about the issues caused with the one-conttractor system the government has put in place. Written by John McCracken, InvestigateMidwest.org. Part 2 of 3. #vegan #plantbased #plantbasedbriefing #avianflu #birdflu #depopulation #culling #indemnitypayments #animalcruelty  ============================ Original post: https://investigatemidwest.org/2025/04/30/underage-workers-millions-of-dollars-and-trucks-full-of-dead-chickens-inside-the-business-of-killing-in-response-to-bird-flu/  ============================ Investigate Midwest (previously The Midwest Center for Investigative Reporting) is an independent, nonprofit newsroom. Our mission is to serve the public as a watchdog over influential corporations and institutions through in-depth and data-driven investigative journalism. Started in 2009 by journalist Mike Sherry, Investigate Midwest provides training and education for students, professional journalists and citizens to better understand agribusiness and its impact locally, regionally and globally. Investigate Midwest uses both traditional and innovative digital tools and techniques to analyze data about agribusiness and distribute the results. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/     

Two Indigenous leaders reveal how they reclaimed their health — and how that transformation sparked a movement across the Navajo Nation.   In this inspiring episode of The Exam Room, Chuck Carroll sits down with former Navajo Nation President Jonathan Nez and First Lady Phefelia Nez to talk about the health crisis facing Indigenous communities — and how they've taken action.   From personal weight loss and lifestyle change to large-scale policy reforms like junk food taxes and food education, this conversation explores how culture, tradition, and science intersect to transform lives.  

It's time to start packing for an exciting summer ahead, with an adventure planned by plane to another state or country. Yet you've recently begun plant-based eating, and now wonder how this will work with traveling. What will you eat in the air, and what can your family eat, now that you're all embracing a vegan or plant-based diet lifestyle? Let's talk about this today. I want to help lower your stress and anxiety about that upcoming plane trip. In this episode, we'll look at what you can really expect when it comes to airline meals, and some things you can do beforehand to help make your air travel more successful when on a plant-based diet. So grab your favorite cooling summer time drink and join me on the inside. See you there!     Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Connect in the Facebook Community -> www.bit.ly/pbdietsuccess Apply -> Free Rapid Health Transformation Call: https://bit.ly/plantnourished Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished             [Travel Tips, Plantbased Diet, Whole Foods, Plant based Eating, Eating Out, Vegan Meals, Restaurant Tips, Meal Ideas]

“Waste is a human decision. Nature doesn't waste anything.” — Vojtech VeghThis week on Vedge Your Best, Michele sits down with zero-waste vegan chef Vojtech Vegh, author, sustainability consultant, and founder of SurplusFoodStudio.com, to explore how the way we think about ingredients can transform both our meals and our environmental impact.Vojtech shares his journey from a reluctant waiter in Slovakia to opening a plant-based, zero-waste fine-dining restaurant in Cambodia, and how he now helps chefs and hospitality leaders reimagine their kitchens with creativity and intention.In this episode, we explore:Why food waste prevention starts with planning—not extra effortHow zero-waste cooking can actually save time and moneyWhat it takes to reframe scraps as ingredientsCreative uses for carrot tops, banana peels, watermelon rinds, and moreHow professional chefs can influence industry-wide sustainabilityThe mindset shift needed to make low-waste the new normalWhether you're in hospitality or just trying to waste less at home, this conversation will change the way you look at what goes in your bin—and what ends up on your plate.Guest LinksWebsite: surplusfoodstudio.comInstagram: instagram.com/vojtechveghListener ChallengeTry using one fruit or vegetable part this week that you normally discard. Tag @VedgeYourBest and @vojtechvegh on Instagram to share.Subscribe & Review:If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

Dumpling Daughter isn't just a food brand. It's founder Nadia Liu Spellman's heartfelt homage to family, culture and comfort. Her mission is simple but powerful: to make high-quality, restaurant-style comfort food accessible at home, while honoring the deep emotional ties that food can hold. Launched in 2014. Dumpling Daughter began as a beloved local restaurant in the Boston area and has since expanded into a rapidly growing CPG brand featuring frozen dumplings, bao buns, and sauces that celebrate generational flavors.   In this episode, Nadia takes us on a journey from her Boston roots and business school days at Babson College to the high-pressure world of Wall Street — and ultimately, back to her cultural heritage in the kitchen.  Along the way, Nadia opens up about honoring her family's culinary legacy — including her mother's legendary fine-dining restaurant, Sally Ling's — and what it takes to build a brand defined by authenticity, innovation, and uncompromising quality. From the challenges of food manufacturing to the nuances of flavor storytelling, she gives us an inside look at redefining "premium" in the world of ready-to-cook cuisine. Show notes: 0:25: Nadia Liu Spellman, Founder & CEO, Dumpling Daughter – Nadia fondly reflects on her childhood spent in the heart of her parents' lively Chinese restaurant, where her passion for food first took root. From preparing family dinners as a tween to eventually leaving behind a corporate career, she shares what inspired her leap into entrepreneurship. The Covid-19 pandemic became a turning point, offering Dumpling Daughter the chance to grow into a CPG brand that weaves heritage and hospitality into every bite. Nadia discusses her love for being the face of the brand—appearing in behind-the-scenes stories on Instagram—and why she sees competition as a motivator, not a threat. With a brand flywheel that connects direct-to-consumer, retail, and restaurant channels, she talks about why she's thinking big, while staying grounded in her mission: to share food that tastes like home. Brands in this episode: Dumpling Daughter

Adopting a plant-based diet is a trend that continues to grow in popularity. However, for people focused on muscle growth and strength due to their athletic pursuits, there may be concerns about whether their muscle development and sports performance are being compromised by eating predominantly protein from plant foods. In this podcast episode, I'll explore the fundamental differences between animal and plant-based proteins, discuss the primary supplements available for each type, and review recent research on the effect of these different protein sources on muscle growth, strength and physical performance.Links referred to in the podcastSystematic review of animal vs plant protein on muscle mass, strength and physical performance https://pubmed.ncbi.nlm.nih.gov/39813010Episode transcriptTo access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript' tab https://thinkingnutrition.buzzsprout.comConnect with meInstagram: doctimcroweFacebook: Thinking NutritionTwitter: CroweTim

See how eating healthy doesn’t have to be pricey? Very demure, very mindful. If you’ve been wanting to eat a little better, try more veggies, or just stop spending a lot at the grocery store, this episode’s for you. Back with a listener favorite, Toni Okamoto is here to prove that plant-based living doesn’t mean sad meals or empty wallets.

I discuss a public health case for modernizing the definition of protein quality.

Michelle Razavi, the co-founder of Elavi, pulls back the curtain on how the brand landed a $1 million order from Costco just four months after the debut of its protein brownies. The hosts also discuss Chobani's purchase of Daily Harvest and Via Verde Valle's acquisition of A Dozen Cousins and how the latter may reflect a new paradigm in which founders favor strategic exits over prolonged fundraising Show notes: 0:45: Pass The Brownies. Sample Your Wares. Fundraise Or Sell? Justin Time. Phony And Fantastic. – The hosts munch on Elavi's protein brownies and heap praise on the brand's co-founders Michelle Razavi and Nikki Elliot. They also highlight sampling opportunities and retailer buyer access at BevNET Live Summer 2025, before diving into recent industry M&A activity, including Chobani's acquisition of Daily Harvest and Verde Valley's acquisition of A Dozen Cousins. They discuss how these moves reflect shifting strategies in CPG, where founders increasingly favor strategic exits over prolonged fundraising. The team also reviews a variety of new products, including Justin's new better-for-you candy bars, Campari's non-alcoholic spritz Crodino, and the standout Phony White Negroni by St. Agrestis. Other notable mentions include energy-infused gum, crypto-themed sparkling water, and functional tea and coffee drinks. 29:09: Interview: Michelle Razavi, Co-Founder, Elavi – Michelle talks about how Elavi spotted whitespace in the protein snack category, the brand's journey to retail readiness, including key learnings from Costco roadshows, and how strategic packaging design and in-store execution have fueled velocity at scale. She also discusses buyer relationships, proving value as an emerging brand, and the internal resilience required to lead a mission-driven company through rapid iteration and distribution. Brands in this episode: Elavi, Olipop, Chobani, Polar, Daily Harvest, A Dozen Cousins, Verde Valle, Snickers, Gigantic Candy, Harken Sweets, Justin's, Campari, Aperol, Crodino, Crush, St. Agrestis, Instant Energy Gum, Rekt, Fktea, Fuzzee Coffee, RXBAR, Caulipower

When a health scare and personal loss collided, Michelle Joy Kramer found a new path—one rooted in healing, purpose, and plants. A PLANTSTRONG retreat alum and concierge health coach, Michelle shares how she shifted from vegetarianism to a whole food, plant-based lifestyle, dramatically improving her health and inspiring others to do the same.In this episode, Michelle reveals how she:Lowered her cholesterol and improved her health in monthsNavigates social settings and restaurants with intentionUses tech tools like Garmin for accountabilityIntegrates mindfulness and meditation into client careCoaches high-powered professionals with compassion and clarityMichelle's journey is a powerful reminder that with the right mindset and support, transformation is always possible.Episode WebpageWatch the Episode on YouTubeSPECIAL Food Promo for Podcast Listeners Only!Use code: podcast10 to receive 10% off food orders at plantstrong.com Upcoming Events:Join us for our 2025 Plantstrong Retreat in Black Mountain, NC - Nov 9-14, 2025: https://plantstrong.com/pages/black-mountain-retreat Let Us Help Your PLANTSTRONG JourneyUse Code: KALE20 for $20 off Annual Subscription at https://home.mealplanner.plantstrong.com/ COMPLEMENT: Use code PLANTSTRONG for 30% off at https://lovecomplement.com/pages/plantstrong-special-offer Leave Us a Voicemail QuestionLeave us a voicemail: https://www.speakpipe.com/plantstrong Follow PLANTSTRONG and Rip Esselstynhttps://plantstrongfoods.com/ https://www.facebook.com/GoPlantstrong https://www.instagram.com/goplantstrong/https://www.instagram.com/ripesselstyn/ Follow the PLANTSTRONG Podcast and Give the Show a 5-star RatingApple PodcastsSpotify

The latest installment of Elevator Talk features leaders from Hip Pop, Pari, Aqua Boost, Pablo's Mate, Zenjoy. Watch founders and CEOs introduce their brands and provide a recap of recent news and updates. This week's special co-host is Adam Louras, a principal with Mercenary, who shared his thoughts, questions and feedback with the participants. He is joined by Ray Latif, the editor and producer of the Taste Radio podcast.