Podcasts about reagen

Kencan Dengan Tuhan - Minggu, 10 November 2024 Bacaan: "Anak-anakku, marilah kita mengasihi bukan dengan perkataan atau dengan lidah, tetapi dengan perbuatan dan dalam kebenaran." (1 Yohanes 3:18) Renungan: Cinta adalah sebutan lain dari kasih. Kasih memiliki kekuatan besar yang mendorong kita bertindak untuk merawat dan melindungi orang yang kita cintai, meskipun itu membutuhkan pengorbanan. Kekuatan kasih seperti itu nyata dalam perjalanan hidup mantan Presiden Amerika Serikat, Ronald Reagen dengan isterinya Nancy. Nancy tahu bagaimana terus belajar mengasihi orang yang telah dinikahinya, meskipun dia berada dalam kondisi yang memprihatinkan. Reagen dan Nancy menikah tahun 1950, tepatnya dua tahun setelah berpacaran. Tali pernikahan mereka berlanjut meskipun diwarnai oleh hal-hal tidak menyenangkan, seperti yang dialami oleh pasangan suami isteri pada umumnya. Saat Reagen menjabat sebagai Presiden Amerika selama dua periode, Nancy setia mendampinginya. Setelah pensiun, Reagen menderita alzheimer dan penyakit itu membuat ia lupa segala-galanya, bahkan pada isterinya. Pada masa-masa sulit dan butuh kesabaran yang ekstra itu, Nancy merawat suaminya dengan kasihnya yang besar. Sepuluh tahun Reagen menderita alzheimer dan Nancy terus merawatnya. Nancy hanya sekali meninggalkannya, yaitu pada waktu Reagen berada di ruang operasi. Di dalam kondisi yang memprihatinkan itu Reagen pernah melontarkan kalimat yang mengejutkan Nancy. "Anda siapa, kok siang malam terus-menerus menemani saya?" Kekuatan kasih membuat Nancy mampu menjawab, "Aku isterimu sayang! Itu sebabnya aku terus menemanimu." Adalah keuntungan jika kita mendapat kesempatan untuk mewujudkan kasih kita, karena dengan demikian kasih kita akan semakin melimpah. Banyak orang yang rugi, tidak melihat kekuatan kasih karena ia menahan diri untuk berbuat kebaikan yang sebenarnya bisa ia wujudkan, dan itu menyebabkan kasihnya memudar. Ketika kita mendapat kesempatan untuk menabur kasih, itu artinya kita mendapat kesempatan untuk berkenan di hadapan Allah. Kekuatan kasih menjadi nyata ketika kita mewujudkannya di dalam perbuatan. Nyatakanlah kasih kita dengan sikap yang bersedia untuk melayani, menolong, berkorban, dan mengasihi mereka yang memerlukan perhatian dan pertolongan kita! Tuhan Yesus memberkati. Doa: Tuhan Yesus, aku ingin menabur kasih pada sesamaku di dalam menjalani hari-hariku hidupku, sehingga orang melihat Engkau ada di dalam diriku. Amin. (Dod).

I have two guests with me on this episode, which is really exciting because one guest is going to share the science behind a specific type of therapy, and the other guest is someone who has been using this therapy, and she is going to share all of the benefits that she's noticed from it! On today's episode, John educates us on UVB light therapy for multiple sclerosis and Kathy shares her experience using it. Kathy's bio: Kathy Reagan Young is a prominent patient advocate and the founder of FUMSnow.com. She has become a leading voice in the patient advocacy space, driven by her personal experience with Multiple Sclerosis.Kathy's journey as a patient advocate began when she was diagnosed with Multiple Sclerosis in 2008. She quickly realized the impact that chronic illness can have on a person's life and became determined to make a difference. In 2010, she founded FUMSnow.com, a website dedicated to providing resources and support for people with Multiple Sclerosis. In 2015, she launched The FUMS Podcast Show - a companion to her website where she interviews MS experts and inspirational MS patients to bring information, inspiration, and motivation for living your best life with MS. John's bio: I have been fortunate to have spent my career on early-stage medical device start-ups. I am a graduate of Stanford University with a master's in electrical engineering and a bachelor's in physics from UC-Santa Cruz. At Stanford, I was fortunate to be in the penultimate class of the BioDesign program that brings together clinicians and engineers to identify clinical needs and innovate to improve patient lives and ease the burden on clinicians. Resources mentioned in this episode: Webinar of the “Silent Symptoms” Trial — Including Our Journey from COVID to MS - https://www.cytokind.net/release/ms-uvbtrial/ Silent Symptoms Trial Design - https://www.cytokind.net/trials/athomephototherapytrials/ Website: www.cytokind.net & https://daavlin.com/ Kathy's weekly newsletter: https://fumsnow.com/get-the-scoopKathy's website: https://fumsnow.com/ Additional Resources: https://www.doctorgretchenhawley.com/insider Reach out to Me: hello@doctorgretchenhawley.com Website: www.MSingLink.com Social: ★ Facebook: https://www.facebook.com/groups/mswellness ★ Instagram: https://www.instagram.com/doctor.gretchen ★ YouTube: https://www.youtube.com/c/doctorgretchenhawley?sub_confirmation=1 → Game Changers Course: https://www.doctorgretchenhawley.com/GameChangersCourse → Total Core Program: https://www.doctorgretchenhawley.com/TotalCoreProgram → The MSing Link: https://www.doctorgretchenhawley.com/TheMSingLink

Kencan Dengan Tuhan - Rabu, 3 Juli 2024 Bacaan: "Anak-anakku, marilah kita mengasihi bukan dengan perkataan atau dengan lidah, tetapi dengan perbuatan dan dalam kebenaran." (1 Yohanes 3:18) Renungan: Kahlil Gibran berkata, "Cinta bukanlah sekedar kele mahlembutan atau kemurahan hati, atau apa saja dari kebaikan-kebaikan yang diberikan atau tidak diberikan. Cinta adalah membagi, memahami, memberikan kebebasan, menjawab panggilan dan cinta adalah kehidupan." Cinta adalah sebutan lain dari kasih. Kasih memiliki kekuatan besar yang mendorong kita bertindak untuk merawat dan melindungi orang yang kita cintai, meskipun itu membutuhkan pengorbanan. Kekuatan kasih seperti itu nyata dalam perjalanan hidup mantan Presiden Amerika Serikat, Ronald Reagen dengan isterinya Nancy. Nancy tahu bagaimana terus belajar mengasihi orang yang telah dinikahinya, meskipun dia berada dalam kondisi yang memprihatinkan. Reagen dan Nancy menikah tahun 1950, tepatnya dua tahun setelah berpacaran. Tali pernikahan mereka berlanjut meskipun diwarnai oleh hal-hal tidak menyenangkan, seperti yang dialami oleh pasangan suami isteri pada umumnya. 54 tahun lamanya pasangan suami isteri ini diikat oleh tali kasih yang kuat dan hanya maut yang mampu memisahkan mereka. Saat Reagen menjabat sebagai Presiden Amerika selama dua periode, Nancy setia mendampinginya. Setelah pensiun, Reagen menderita alzheimer dan penyakit itu membuat ia lupa segala-galanya, bahkan pada isterinya. Pada masa-masa sulit dan butuh kesabaran yang ekstra itu, Nancy merawat suaminya dengan kasihnya yang besar. Sepuluh tahun Reagen menderita alzheimer dan Nancy terus merawatnya. Nancy hanya sekali meninggalkannya, yaitu pada waktu Reagen berada di ruang operasi. Di dalam kondisi yang memprihatinkan itu Reagen pernah melontarkan kalimat yang mengejutkan Nancy, "Anda siapa, kok siang malam terus-menerus menemani saya?" Kekuatan kasih membuat Nancy mampu menjawab, "Aku isterimu sayang! Itu sebabnya aku terus menemanimu." Adalah keuntungan jika kita mendapat kesempatan untuk merealisasikan kasih kita, karena dengan demikian kasih kita akan semakin melimpah. Banyak orang yang rugi, tidak melihat kekuatan kasih karena ia menahan diri untuk berbuat kebaikan yang sebenarnya bisa ia wujudkan, dan itu menyebabkan kasihnya memudar. Ketika kita mendapat kesempatan untuk menabur kasih, itu artinya kita mendapat kesempatan untuk berkenan di hadapan Allah. Marilah kita nyatakanlah kasih kita dengan sikap yang bersedia untuk melayani, menolong, berkorban, dan menyayangi mereka yang membutuhkan perhatian dan pertolongan kita. Tuhan Yesus memberkati. Doa: Tuhan Yesus, aku ingin menabur kasih di dalam kehidupanku, sehingga banyak orang merasakan kehadiran-Mu melalui perbuatan kasihku. Amin. (Dod).

In the first episode of season 2, the boys welcome acclaimed runner and photographer Jen Reagen! Jen dives in the stories of how she got into photography, how she got into contact with D3 glory days, balancing running and shooting meets, and much more! Stick around for this great season to come

In today's conversation, Anne helps Reagan Jackson find compelling reads that tell good stories. Reagan is a Seattle-based journalist and co-executive director of Young Women Empowered. She's also the author of the forthcoming book, Still True: The Evolution of a Reluctant Journalist, which tells stories of Seattle's Black and intersectional community. Today, Reagan and I talk her recent sabbatical travels as well as what's happening lately in her reading life. From her search for emotionally honest romance to the popular classic she hates and the memoirs she can't put down, Reagan's excited to find some fresh discoveries in the genres she loves and those she's just started to explore, like graphic novels. Anne gives Reagen suggestions for the types of stories she's eager to explore right now. Find the full list of titles mentioned today and leave your suggestions for Reagan on our show notes page at whatshouldireadnextpodcast.com/416. Learn more about your ad choices. Visit megaphone.fm/adchoices

Reagen and Taylor sit down this week with another member of our NAIASB team with Central Methodist SS Madison White to talk about her experience during the teams run to the World Series this past season and give some insight into the 2024 team

The 10 Opening Round sites now have their matchups and the national tournament is here. Reagen, Taylor, and videographer Brayden Carpenter give their predictions and best matchups across the country

Reagen and Taylor recap an incredible week in the state of Florida by GGC as well as look around the country at more top performers and look ahead to conference tournament week

Reagen and Taylor sit down this week with Head Coach of the Cumberlands Patriots Bailey Dillinder to discuss the team's incredible start, how she develops the program and players, and softball career

Reagen and Taylor recap the matchup of the season in USAO and OCU along with taking a look into the tightly contested conference races coming down the home stretch of the regular season

In this episode of the Mules with a Mission Podcast, we discuss the variety of classes that are available to students through the Career & Life Design Center. Join Jess, Chlesea, Ethan and our special guest Reagen as we learn about the different details of the classes which can help you develop professional skills, explore career options, and enhance your personal growth. Whether you're interested in career readiness or simply want to built out your life, the Career and Life Design Center has something for everyone. Don't miss this informative episode that will inspire you to take advantage of the resources available to you on campus!

What a week yet again in the NAIA. Tune in as Reagen and Taylor discuss the legendary performances we saw this past week as well as preview some of the best matchups all season

Great episode this week as Reagen and Taylor break down yet another amazing weekend of NAIA Softball with everything from perfect games, record breaking performances, and our Ten teams that we think will be in Columbus

USAO National Champion Head Coach and OU Softball Alum Jaydn Wallis sits down and gives us great insight on learning from Patty Gasso to setting a foundation for a successful program. Reagen and Taylor also preview more big time conference matchups for the upcoming week

Reagen and Taylor coming to you this week to recap the national records that were broken this past week, as well as preview some BIG time conference matchups

Reagen and Taylor Recap the two big tournaments in OKC and Gulf Shores this past weekend and Reagen sits down with 2 way standout Cassie Valdez, Bruce Lennington and of course, team mascot Gus. Skip to

Reagen and Taylor go through the NAIA Pitcher and Hitter Of The Week and preview some upcoming tournaments both in OKC and Gulf Shores

( INTERVIEW AT 32:35) Reagen and Taylor sit down this week with Head Coach of the Georgia Gwinnett Grizzles Kat Ihlenburg and pitcher Annalise Word to talk about her dominating start to the season and give more insight on the incredible program

Listen in this week as Reagen and Taylor preview the two most loaded non conference tournaments of the season as well as give you NAIA SBs 10 teams to Columbus

Reagen and Taylor back this week with a BIG episode previewing 4 conferences with quite a bit of talent and storylines in 2023

On this episode Reagen and Taylor go out west to preview The GSAC and The Gauntlet that is the Cascade Conference

Reagen and Taylor breakdown the Mid-South Conference and give their insight into the players to watch, sleeper teams, and conference champion predictions with an interview from one of the best coaches in the NAIA

Listen in this episode as Reagen and Taylor give their breakdown of two conferences LOADED with talent, the Kansas Collegiate Athletic Conference and Southern States Athletic Conference

Reagen and Taylor breakdown 2 of the top conferences in NAIA Softball, the SAC AND Heart Of America giving you their preseason predictions, players to watch, upset picks, and more

We have a winner for the @260.00 FREE Amazon Gift card. my email address physicsofthemystics@gmail.com

Guest: Lauren Isaacs | Reporter at EWNSee omnystudio.com/listener for privacy information.

Host Avery Carl chats with Julie McCoy, Reagen Natho and Natalie Walthour to break down new construction of short term rentals. They discuss the differences between spec builds, custom builds and pre construction builds. They also talk about lot specs, closings and more! How to connect with Avery: The Short Term Shop - https://theshorttermshop.com/ Follow Avery Carl on Instagram - @theshorttermshop For more information on how to get into short term rentals, read Avery’s Book, Short-Term Rental, Long-Term Wealth: Your Guide to Analyzing, Buying, and Managing Vacation Properties - https://amzn.to/3Adg6PA Need lending for your Short Term Rental? Get Pre-Approved on a loan with up to 89.99% of LTV with The Mortgage Shop - https://mortgage.shop/ The Short Term Show is made possible in part by our sponsors. Relay is a no-fee, online banking and money management platform. Spend, save and plan more efficiently with unparalleled clarity into operating expenses, cash flow and accounts payable. Visit https://relayfi.com/theshorttermshop to get started.

Welcome everyone! Tune in this week as Reagen, Madison, Mimi, and Taylor talk their favorite moments from last season and give a preview for what's to come with NAIA SB

Oh hey, you know that weird corpse we picked up that had something wrong with it? Turns out something was REALLY wrong with it. Danielle's new protagonist is acting really strange. Tallow Ren does some fingerpainting. Reagen brings peace to stressful situations. Player Intrusion: Sampson: Action Button Reviews Tokimeki Memorial (https://www.youtube.com/watch?v=xb-DtICmPTY) Your cast: GM: Stace (https://www.explorerswanted.fm/hosts/stace) Tallow Ren: Daniel (https://www.explorerswanted.fm/hosts/daniel) Reagen Leaf: Sampson (https://www.explorerswanted.fm/hosts/sampson) Danielle Steele: Alex (https://www.explorerswanted.fm/hosts/alex) Music Theme music: Ninth World by Dave Sterling (https://www.mixcloud.com/davesterling/). Dystopian Guitars B by Monument Studios Foggy Piano Solo by Monument Studios Subterfuge by Monument Studios Ouija Ambiance by Monument Studios The Summoning by Monument Studios One Sided Love by GameDevArts Solo Piano by Monument Studios Locust Vocal Dark Atmos by Monuement Studios Additional sound effects by Audio Alchemist and Monument Studios. Production Editing: Daniel Transcription: Stace Safety in Role-playing It is essential that everyone playing in a game feels safe and is having fun. We've compiled a brief list of the safety tools we use here (https://www.explorerswanted.fm/safety). As always, see our standard disclaimer (https://www.explorerswanted.fm/disclaimer).

A group of revolutionaries have been dispatched to move a body, but things start going wrong almost immediately. Reagen provides bloody assistance. Tallow Ren takes a sip and makes the acquaintence of a buzzard. Danielle engages in some important research for her art. Player Intrusion: Alex: Kuchipudi dance as taught by Yamini Kalluri (https://www.youtube.com/c/YaminiKalluri98). You can also find her on Instagram @yaminikalluri (https://www.instagram.com/yaminikalluri/). Your cast: GM: Stace (https://www.explorerswanted.fm/hosts/stace) Tallow Ren: Daniel (https://www.explorerswanted.fm/hosts/daniel) Reagen Leaf: Sampson (https://www.explorerswanted.fm/hosts/sampson) Danielle Steel: Alex (https://www.explorerswanted.fm/hosts/alex) Music Theme music: Ninth World by Dave Sterling (https://www.mixcloud.com/davesterling/). Mysterium A by Monument Studios Disorienting by Monument Studios Marty Gots A Plan by Kevin MacLeod Link: https://filmmusic.io/song/4992-marty-gots-a-plan License: http://creativecommons.org/licenses/by/4.0/ Marketplace by Monument Studios Netherlight by Monument Studios Steep Line by Outland / via Audiio Additional sound effects and ambience by Audio Alchemist and Monument Studios. Production Editing: Daniel Transcription: Stace Safety in Role-playing It is essential that everyone playing in a game feels safe and is having fun. We've compiled a brief list of the safety tools we use here (https://www.explorerswanted.fm/safety). As always, see our standard disclaimer (https://www.explorerswanted.fm/disclaimer).

Join Kara McKinney as she sits down with Joe Reagen, GianCarlo Canaparo, Elad Hakim, Michael J. Ellis, Santi Ruiz, and Chris Flannery to talk about the issues of the day

Tim and Chris take a semi-shallow dive with a colossal squid into deep space. Also discussions with Obama, shiny flying things, and a military sanctioned chicken murder. TIME STAMPS 2:17 - Rec n' Rev 11:16 - "I Don't Know Who Needed to Hear This..." 15:16 - "What Did I Miss?" 22:41 - ALIENS + UFO's 24:40 - Where It All Started 34:50 - Do Aliens Exist? 36:12 - Reagen & Gorbachev Make a Pact 38:00 - Why Haven't We Had Encounters? 42:13 - Our Favorite Alien Movies 52:22 - Christians & Aliens 57:05 - #AskChrisandTim 1:04:07 - Things I Learned from the Internet 1:08:54 - Shower Thoughts with Chris SHOW NOTES - https://alwaysmorepod.blogspot.com/ FOLLOW US ON SOCIAL MEDIA AND GET MORE INFO AT - This Magic Link SUPPORT AND DONATE TO THE PODCAST HERE --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/alwaysmorepod/support

Panic buying in California is getting real due to the meat shortage. Gas prices are close to hitting $5 a gallon here in California and could be a National thing with the proposed gas tax President Biden wants to adopt nationwide. John Hinckley Jr who shot President Reagen in the 80's is now a Youtube singer.

On this episode we, talk about our “VERY IMPORTANT” ex president Ronald Reagen, and his film career. Hope you enjoy.. Also it's supposed to a trailer or some shit...Anyway, enjoy!

Újvári Zsombort kapcsoltuk Magyarkanizsán, aki beszámolt a helyi kemping-szcénáról, majd jöttek a történelmi tévedések, és a rettenetes szóviccek. Reagen minden jobb volt! Zeci, Brasnyó és Zsombi a pénteki Reggeliben!

Hasil kajian Indonesia Corruption Watch terkait alat kesehatan untuk penanganan Covid-19 menemukan adanya pengembalian reagen besar-besaran kepada BNPB. Ratusan ribu reagen dikembalikan oleh laboratorium dengan berbagai alasan, mulai dari tidak akurat hingga mendekati kadaluwarsa. Di sisi lain, ICW juga menemukan adanya dugaan melawan hukum dalam hal pengadaan alat kesehatan. Sebab, dalam prosesnya banyak hal-hal yang tidak sesuai dengan aturan. Simak selengkapnya dalam podcast Di atas Meja Episode 3!

In 1980, 32-year-old Virginia Uden and her two sons, 11-year-old Richard and 10-year-old Reagen, left for a day of fun but when they still had not arrived home, Virginia’s mother knew something was not right. After a fruitless search, Virginia’s ex-husband Gerald and her mother Claire phone police to file a missing person’s report. What no one knew at the time, would be that the case would go cold for many years until a man came forward with a peculiar story involving another murder. Join Cam and Jen as we discuss ‘United in Murder: Gerald and Alice Uden’ on this episode of Our True Crime Podcast. Listener Discretion is by the enigmatic Edward October from @octoberpodVHS.Our music as well as our producer is the always nifty Nico @wetalkofdreams.This week’s promo is from our friends at @CorpusDelictiPC. Check them out.Sources: https://www.aetv.com/real-crime/gerald-alice-uden-murdershttps://ccheadliner.com/free/convicted-murderer-caught-in-chadwick-dies-in-wyoming-prison/article_8c7dc4cc-8e0e-11e9-b4cb-bf9e474dce00.htmlhttps://www.torringtontelegram.com/article/convicted-triple-murderer-asks-to-withdraw-confessionhttps://www.cbsnews.com/news/missouri-couple-accused-in-wyoming-of-killing-ex-spouses-2-kids-over-30-years-ago/https://trib.com/news/local/crime-and-courts/a-convicted-murderer-now-blames-his-dead-wife-for-the-killings-her-daughter-says-hes/article_2e0e5319-f227-5475-8164-6e0326987521.htmlhttps://www.cbsnews.com/news/missouri-couple-accused-in-wyoming-of-killing-ex-spouses-2-kids-over-30-years-ago/https://billingsgazette.com/news/state-and-regional/wyoming/man-tells-mother-he-hates-her-during-wyoming-murder-trial/article_880254f7-18ee-5894-897d-78e44363c4df.htmlhttps://www.gillettenewsrecord.com/news/wyoming/article_ad37f267-7c01-55db-bbec-bd9b9c3938ce.htmlhttps://thelanderjournal.com/story.php?id=14733&headline=uden-expresses-mixed-feelings-about-murder-of-ex-wife-two-sonshttps://ronfranscell.com/2019/06/18/geraldletter/https://murderpedia.org/female.U/u/uden-alice.htmhttps://www.wyomingnews.com/news/local_news/wyoming-inmate-alice-uden-convicted-of-killing-husband-in-2014-dies-wednesday/article_e2835bc8-93a9-53aa-8f3a-359b34671691.htmlhttps://cowboystatedaily.com/2020/08/25/wyoming-supreme-court-rejects-convicted-killers-appeal/

The Trauma Mama's continue the conversation of the story asking 'Do you want to get well?' This episode talks about the story in John 5:8-18 when Jesus meets a disabled man who wanted healing. Jesus healed this man in a moment, but we dont get to hear the rest of the story of what the next part of this life looked like. Todays episode is about what the next part of the journey has looked like for Danielle, Reagen, Gretchen and Michelle.

Starting off the first episode, the Trauma Mama's talk about that moment when they realized it was time to pick up their mat and walk. When staying where they were was no longer healthy and changes needed to be made. This episode talks about the story in John 5:8-18 when Jesus meets a disabled man who wanted healing. Jesus healed this man in a moment, but we dont get to hear the rest of the story of what the next part of this life looked like. Today we talk about that moment of healing, but what the next part of the journey has looked like for Danielle, Reagen, Gretchen and Michelle.

A quick introduction to Danielle, Reagen, Gretchen and Michelle and a little bit of their stories that have taken them from trauma onto the healing road with Jesus as the guide.

Today Reagen Page joins us to talk about his journey from playing at Texas Stadium and winning a State Championship, to his time with Team USA and now as the Co-Founder of Genesis Oklahoma. 

Reagan Coleman left her high school cheerleading team in Daphne, Alabama, after several of her teammates posted a photo to social media while holding a shirt that read, “I love Redneck boys” and had an image of the Confederate Flag. Reagan and retired Rear Admiral Margaret Kibben, the US Navy’s 26th Chief Chaplain, join RISE's Dr. Andrew Mac Intosh to discuss the aftermath after participating in a RISE critical conversation to address the incident in the community.

Individual Episode Show notes: Reagen shares her experience of growing up on a ranch and how a traumatic brain injury changed her. This includes a fun story of how she was fierce when she was whitewater rafting. General Show/Host Bio: Keith Rock, former business owner and entrepreneur, and Don Fitzsimons, social worker and mental health therapist, team up to interview fascinating people who share a bit of their life’s journey and lessons learned along the way.

Here's a little something to take your mind off the clutermuck that is happening right now in America. Take a listen to the best and most notable moments in the history of November 6th! Got some history topics you would like us to cover? Email us at bangdangpodcast@gmail.com!

Welcome back to the kickoff of spooky month here at the Gits and Shiggles podcast. This week we discuss the horror and truth of the Amityville Horror House as well as the true story behind the movie that shocked the public "The Exorcist". We are so glad you are joining us for our favorite month of the year and, If nothing else- it's all for sh!ts and giggles!   Links to the stories mentioned: https://www.topic.com/the-true-twisted-story-of-amityville-horror https://allthatsinteresting.com/roland-doe-the-exorcist-true-story

REAGEN - TheCode Presents Episode 007 - Loops Radio Techno by Loops Radio

Today I am talking with Vanita Badlani. Vanita is a sustainability activist, entrepreneur, CEO, and Founder of LaBante London. She has an MBA in International Business from Thunderbird, The American Graduate School of International Business in Arizona, USA. After a career in investment banking, she switched to her true love – pursuing her childhood passion for fashion and worked her way to making fashion sustainable and cruelty-free. Key points addressed were  Unpacking Vanita’s efforts to base Labante’s ethos of sustainability into the brand and products social messageWe also discussed some of the difficulties in finding vegan leather products that did not contain harmful ingredients such as PVC as she went into manufacturing her products This series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPTION*Please note, this is an automated transcription please excuse any typos or errors [00:00:00] In this episode, I speak with activist, entrepreneur and founder of the Vegan handbag line called Libonati London Vanita Badlani. Key points addressed were unpacking vanity's efforts to base Labonte his ethos of sustainability into the brand and products social message. We also discussed some of the difficulties in finding Vegan leather products that did not contain harmful ingredients such as BVC as she went into manufacturing her products. Stay tuned for my fascinating talk with Vanita Badlani. [00:00:40] My name is Patricia Kathleen, and this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. Dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics they can be found on our Web site. Patricia Kathleen .com, where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Bean and YouTube. Thanks for listening. Now let's start the conversation. [00:01:37] Hi, everyone, and welcome back. I'm your host, Patricia. And today, I'm very excited to be sitting down with Vanita Badlani, she is an activist, entrepreneur, CEO and founder. You can find out more regarding what we talk about today, as well as her products on Labonte, a dot com. [00:01:52] That is L.A. b a n t e dot com. Welcome, Vanita. [00:01:58] Hi, Patricia. Thank you for having me on your show. [00:02:01] Absolutely, I I'm excited to climb through everything that you're doing with Liban Day and your products as well as your history for everyone listening. [00:02:09] Who hasn't listened to my podcast before. I will offer you a quick roadmap of where the line of inquiry will be coming from and going to the podcast today. And then I will also read a quick bio on Veny to give you a platform as to where she's coming from. The roadmap that today's trajectory will follow is we'll look at events, does academic and professional background, and then we will look at unpacking her vegetarian slash Vegan journey. As it stands on a personal level, if it is not already tied into her aforementioned information, then we will look at unpacking Libonati and the logistics around her company when it was started. Who? What funding? All of those things. And then we'll start unpacking the ethos of how she embraces a specific philosophy with a company. We will also address goals for the brand and how that ties into vegetarian and vegan endeavors. We'll look at who her customer is and then we'll wrap everything up with future work that Venita looks at having over the next one to three years. As promised, a quick bio on Vanita. Prior to asking her questions that Neeta. But Loni is a sustainability activist, entrepreneur, CEO and founder of Libonati London. She has an MBA in international business from Thunderbird, the American Graduate School of International Business in Arizona, USA, after a career in investment banking. She switched to her true love, pursuing her childhood passion for fashion and worked her way to making fashion sustainable and cruelty free. So, Venita, I know that and we kind of crawl through everything quickly. I'm hoping that you can kind of divulge just a little bit more information about your academic and professional background and how that catapulted you into launching Libonati. [00:03:52] Absolutely. [00:03:55] To start off with, I was born in India, and through my years I actually worked in fashion in my uncle's business on and off and all my summer holiday. So I knew I wanted to be an entrepreneur, I guess by the age of. Thirteen, fourteen. Quite young, Ben. And I always say the single minded focus grew into like a business I did a undergrad in business. And then after working a couple of years in India, I went to. Came over to Arizona, where I graduated international business from Thunderbird, which is ranked number one for its international business program because I knew. While I was working in my uncle's office, working with a fashion merchandizers designers, we used to supply two big box retailers like Calvin Klein, Macy's. So it really wasn't my blood from a very young age. And when I landed up doing the international business degree, I did it in finance because, as you know, the backbone of any business is cash flow and how it performs. Not only on profitability, but also at the same time keeping all the fundamentals in the black. [00:05:22] Yeah, after that relationship as well. [00:05:26] Cash flow as it goes. I'm interested about the relationship between cash flow and sustainability as we speak later on. But go on. [00:05:33] Yes. Yes, I did. And I will cover that when we discuss a bit more about sustainability as well. But when I graduate from business school, it was straight after 9/11. It was really hard to get a job at that time. But finally, after six to eight months of really Grilli like really trying really hard and managed to get a job in investment banking in Chicago. Whereas working for Bank one, which then later got acquired by JP Morgan. So I moved I worked originally for in Chicago, loved, loved Illinois and then moved to New York. Where I worked for JP Morgan. But I had to move to London, where, again, I continued in investment banking with Commerce Bank and Dresdner Kleinwort, where I worked in strategy and the strategy team for the CEO and CEO's office to help get prisoner Kleinbaum to be bought over by Commerce Spang. [00:06:38] So that was really where my professional life. When did was purely numbers oriented? But always, Patricia. There was like a niggling feeling in the base of my stomach that my calling was always to do much more. And I saw a window of opportunity when I decided to have a baby. And I said, OK, it's now or never. It's now or never. I'm going to do it. I took all my savings and I put it into a brand called Alabam. Take Lavonte by the waste comes from the Sanskrit term to truly achieve where it means. It's about the circle of life. It's more about giving back than it is taking from the planet. And that really became the ethos of the pillars of the brand that I set up. [00:07:27] So when you launched Liban today, did you have a clear idea of the product that you were building and the direction that you were headed, or did it kind of gradually unfold? [00:07:39] I think it's a that's a great question for show. [00:07:42] I knew that as a brand, it's always going to be easiest to spread the word about sustainability and cruelty free fashion if it's a bit more in your face. So handbags don't have a brand name on them. Whereas with clothing, it's a bit harder where the labels are hidden. [00:08:00] So originally, because I had only started with my own capital, my hard earned money that I put into the business, I did not take any outside investment. I started a really small way, the sterling silver ethically made jewelry business, which I supplied into big box retailers. But as I grew that business, I knew that the trend would be to go into handbags next. So I had planned it so that I would launch the handbags with a bit more capital. So as the business grew, I was able to take that into the handbags business and build a line which I knew really from the beginning would be Vegan cruelty free and sustainable. Because, you know, Patricia, I don't know if you remember, there was the days when you would go shopping and you would try to local, beautifully crafted handbags and which were cruelty free. But quite frankly, only thing all you found on the shelves will ever handbags. And if you will look for the non leather bags, they would be like the P you the cheap feeling kind of quality. It looked tacky and looked like not so great. The top felt like plastic. And that's not what I wanted our brand to be. I wanted it to be premium. I wanted to have the same craftsmanship as the leather bags. But I don't want to give a quality to the customer. But I knew that in order to get this true to the right customer base and spread the sustainable message, it would have to be at an accessible price point where most department stores or stocks would be happy to stock it so that there's enough potential in their return. [00:09:46] They get enough return on investment as well for the retail space to give to us. So. So that was a gradual transition into handbags. And then coming up with the handbag line, which also took a year or two to get the esthetic of the brand looking and feeling the right way that it should be, because that was we did quite a bit of research, really find the best materials. That was what was time consuming and that was really what makes the essence of the brand. [00:10:13] So when did you what year was it that you were shopping for materials and how did that curation process work? So we haven't spoken to too many. I will say we are speaking with a few more Vegan handbag makers currently and for the podcast, and a lot of them are in different parts of the world. So it's interesting to find out how your experience in the UK was. But when you went shopping, first of all, what was the year and what was the material selection and is it different now? [00:10:44] Yes. [00:10:45] So when I went so when I would sort of go about it was about twenty thirteen. And by the time we launch the first time my collection was twenty fifteen. [00:10:55] So took two years really to get that process perfectly nailed. Because what happened. Patricia, is that in the shopping process. We found that there were lot of materials available, but a lot of them contained QVC. Now PDC is nothing but plastic. So the whole planet can block these PDC handbags will be flying in space. I mean, it's that ridiculous of a material. And that's something I did not want to contribute towards because I cannot say that we truly Vegan cruelty free, which means we don't harm animals. We're truly sustainable. Which means we don't want to harm the planet. And then I go about making handbags, which my which put PPC in them. And then essentially I'm harming both the planet. And essentially, there is no point in saying that because then I'm not being true to myself. If you care about the animals and you care about the planet, then it's like a circle. It's like the circle of life, which is technically what Levante also stands for. I mean, the three pillars. We are very, very clear on our view Vegan, because we believe no animal needs to be killed in the name of fashion. We're ethical because we believe that our workers have the right to correct wages as a great working conditions. And we are sustainable because we believe we all have a responsibility to reduce the amount of waste in the world. So that's what our pillars are. So I'm coming back to your question. It took us two years to get the process of the right fabrics because now we use a bunch of vegetable leather, we use apple leather, we use premium. The other recycled materials are premium Bluestar, Vegan leather. So we have a couple of combinations. [00:12:37] And the second part of your question was what? Remind me again, Patricia. [00:12:44] It was just that. It was when. How is it different as Europe as it would have been before in Europe? [00:12:52] Yeah. So basically, we took really classic styles which everyday women can take to the office and be proud to wear. And that's where we took Solomont. They makes a lot of classic fashion. So it's something you can wear on a regular day to work. You get married in the evening when you go out. We tend to do, you know, similar cuts. [00:13:14] But with beautiful Hardway, our our devil is in the detail. We pay a lot of attention to the hardware. Everything is custom made for us. And that's really what the lavonne, the woman and the Levante bag is. It's plastic. It's beautiful. It's sustainable. The insides are made from recycled plastic bottles. We put a little empowerment messages inside which are sustainability related in our women. Empower empowerment related because I think these women have a tough enough. [00:13:41] We need some, you know, really. Go, go, go. Kind of our empowerment messages as well. And that all comes from me because I guess that's a part of what I stand for and what the brand stands for, really. [00:13:57] And that's what I want women to enjoy. Just having these really beautiful pieces that they go into work in the office or just a regular day out. [00:14:06] Absolutely. I'm interested. Stella McCartney is probably the most famous handbag designer from the UK that I see most in the United States, particularly on the West Coast where I'm currently located. And I am an avid fan of Stella. For those people who follow me on Instagram, they know that I can't I can't get enough. I think it's nearing an addiction standpoint of Stella. But I'm curious with what your data says, what is your acceptance and popularity and growth in the United States with Labonte in London? [00:14:41] That's a great question, Patricia. So Stella has been doing this a lot longer than us. And I will come back to the US part of the question in my second half of my answer. So originally, I'd like to sort of talk about the UK because that's where the brand was born. And just so that, you know, we've been part of the fixing fashion bill, one which was discussed by the Fabio network, which is a think tank for the UK government to encourage the UK government to take more stands to help sustainable businesses in the United Kingdom. So I have been a part of that. And I will also tell you that, I mean, I was asked by those ladies to join that network. It was along with members of parliament, with the curator of of BNA Museum and quite a few of the fashion sustainable CEOs. [00:15:34] And I was asked to that conference and that fixing fashion bill only because our handbags are more excessively priced than the other brands in the market. Because what I was also told that which I didn't realize, which with me make complete sense in retrospect, is that not everybody can afford these expensive brands. The idea is to have a larger group of people wearing sustainable cruelty free bags, but which are also accessible pricing. And that really had hit home to me because I was inadvertently really trying to do that for quite a long time. But she put it in such beautiful words and really made me feel very happy because I'd really worked really hard to make such a beautiful, you know, a really expensive, sustainable product and pretty much charge what I think is a very fair price for such a sustainable product. And I think it's very important for us. And then the second part of the question is about the popularity in the US. I think that's a great question. Be launched in America late December, twenty eighteen, January twenty nineteen. So we've only been going in the states industry for a year and a few months, given Koban ninety nine. [00:16:52] I have to say the response from America has been great. We have now stockists in the States. We're going to be part of QVC next big find and we're going to be launching on QVC on our 200 million home in America. In August this year. So what I would be very happy to tell you maybe in a month or two is a very well-known brand in the States. But I would like to say. But just a month away. [00:17:19] Yeah, I know a lot of designers kind of it's up there on their Everest. You know, it's Europe has like this great ability to share in film and information about designers. [00:17:29] All of my girlfriends in Dublin are aware of the latest Greek designer or Italian designers. But finally, you know, kind of permeating the United States is is it tends to change people's growth factors a great deal just for the sheer scale of people. I like the idea that you kind of attach and not kind of directly attach sustainability and accountability, environmentalism with your brand. And so, you know, an individual carrying one of your handbags is certainly attached to your brand and to those ideals. Do you find it difficult to make that connection or do you feel like when someone hits your website and experiences what it is and realizes that it's a Vegan handbag made with recycled plastic, plastic lining and things of that nature that it's already implied? Or do you spend a great deal of time educating people to those facts? [00:18:21] I think that's a great question. We hope that our Web site does educate our customers because our customers do appreciate and know that they are buying into a sustainable Reagen product. Now, the only part that we think we need to do a better job of is to bring in the people who are not Vegan minded but are sustainable minded as well, because they need to understand that there is a core relation and we hit all the sweet spot. So that's one point, which I think is something that we've really been trying to tackle as to how we can communicate that better. [00:18:54] Yeah, absolutely. That's a. A key connection, too. And I like that you guys are doing it. I'm wondering about growth, about future growth. Surely you have a one to three year plan and surely over the past four months that one to three, your plan has changed with the dial up covered 19 pandemic. [00:19:12] It sounds like QVC to hit. That is going to be an incredible marker of change. But do you have other things on your horizon? Do you have more products that you're designing, things of that nature for the next one to three years? [00:19:25] Absolutely, Patricia. I'm glad you asked me that. [00:19:28] So 19 has obviously made a huge impact on all the retailers business plans. But we still what we are doing is that we have not we're not slowing down, but we're very now strategically placing our products so that we're introducing new collection, slow and steady, much slower than what we would have done without the Koven 19. So that's been a way of just, you know, still getting feeling the market, making sure that we're still on the right fit. But the good news is because our products are affordable, customers are still coming back to us. And that's what's great, especially now that the economies are opening back up. But yes, we're introducing our apple leather collection for fall this year, which is going to be made, which is made from apple core and apple skin, apple waste. And it's completely biodegradable. We're also introducing men's laptop bags. So we're trying to improve the product categories. And a lot of men shop on our Web sites for their or for their better halves. And we think it's a great way to get them into that opportunity to buy sustainable as well. And of very soon, we're going to be looking at introducing leather jackets and then gradually drawing this. Absolutely. [00:20:40] Yeah. I've wondered how long a line the line apparel would come because you've got your hands so deeply entrenched in these, you know, alternative leathers that have been brilliant in coming out over the past five years. I'm curious, as a designer, I know that you probably keep, you know, your ear to the line as to trends and things like that. Do you think that some of the more major and luxurious brands will start coming out with Vegan alternatives to their bags, or do you think they'll still just hold that old guard? I don't know of anyone who thinks that wearing leather or buying a leather handbag is sustainable or friendly anymore. You know, I think people do it for ideas of durability and all of these old guard arguments. But I'm wondering if you think that some of the traditional brands will start to kind of bow down to the idea of sustainability and Vegan alternatives. [00:21:30] I think, Patricia, some of the older I would say, what's the right word, old luxury old luxury brands like maybe Louis Vuitton would not do it. But I think I've already seen in Macy's, Calvin Klein do it and they write the Vegan option. [00:21:48] But it's very interesting because buyers because we're stocked in stores now and buyers have given me feedback, is that they don't know if a brand, which is generically a leather brand, actually understands the nuances of producing a Vegan bag and a sustainable bag. So they will probably call something Vegan just because they do not use animal skin on the outer element. But there is a lot of nuances which go into Vegan bag, including having Vegan free glue, animal cruelty free glue into the eyes of reinforcements. We check every single part of that item, which every small Hotan and small hardware like a nail in the bottom of the bag. We know where it's coming from and what's gone in it. Let me put it that way. So that level of detail is not something every brand can do. So, yes, you can go ahead and buy this Vegan bag from this generic leather brand, but you generally don't know what you're getting. At least I know it works as a brand. [00:22:49] And if you put that in perspective, which is a purely Vegan sustainable brand, because then you know that the PWI Vegan, they've got all these certifications there. We sort of signed documents that none of our products are going to contain any animal animal products. [00:23:06] So with your sustainability activism, do you get into that playing into the manufacturing arm as well with Levante London, where are you manufacturing and how do you kind of safeguard some of those practices? [00:23:21] I think on the sustainability element, what we do is we actually know where our suppliers are getting the fabrics from and we have all of that certified. We've gone and pretty much landed up at headquarters and said, OK, this is what we need, this level of certification. So that's the level of detail that has gone into it. So absolutely, when you say that is the sustainability part sort of featured into your production process, a lot of that has been so everything comes from a nominated supplier. So, for example, when a factory is manufacturing, they cannot actually just get one of our fabrics or anything from any supplier, from anything which looks similar. They actually have to show us invoices of that. It's come from our database of suppliers. So everything is is really detailed, that level. [00:24:10] That's wonderful. Are there conventions or any opportunities for you to get together with other Vegan or vegetarian lines based out of the UK or in Europe, the United Kingdom? [00:24:21] It kind of reaches our borders where you can kind of caucus with these individuals and share ideas and incentives and things of that nature. Is that kind of in the distant future? [00:24:30] I think that's actually even the very near future. And that's something which actually I don't know how you got this insight information. But we're actually looking at doing that quite quickly because as the need for sustainable cruelty free brands grows, it makes sense to start getting everybody have a dialog, come together and show ourselves as one enough unified front where a lot of consumers can have an auction and understand that this is this is regulated. This is you know, this is a common platform where like minded brands and like minded brands are available. So this is something it's actually a work in progress and it's something we're looking to rule out relatively quickly. [00:25:09] That's exciting. I can't wait to hear. I think great things come when people share information and best. Absolutely. [00:25:16] You know, and I think that the old days of the competition scaring those things, those kinds of practices offer gone. So I looked at the collaboration of minds and things that come from it. Well, you know, we are out of time. Vanita. But I want to say thank you so much for giving us your time today and talking with us about Libonati, London. Your line. I think the product is beautiful and exquisite. I encourage everyone to get on and have a look at it. The hardware and things, I haven't seen them in person, but I can imagine when people, you know, kind of tell it something about their products. I find it to be true because otherwise everyone's going to discover otherwise. And I really do appreciate you coming on and enumerating all of these different areas and details about what it is to have like this Vegan product handbag line. [00:26:00] Thank you so much for your show, for having me, it's been such a pleasure. [00:26:03] Absolutely. And for everyone listening. I have been speaking with Vanita Badlani. She is an activist, entrepreneur, CEO and founder of Labonte, a London. [00:26:12] You can find her products and more information about her brand and her philosophy on Labonte dot com. That is L.A. b a n t e dot com. [00:26:21] Until we speak again next time. Thank you for giving me your time. Remember to stay safe, eat well and always bet on yourself. Slainte. 

Today I am chatting with Bettina Campolucci Bordi. Bettina is an author, vegan chef, and founder of Bettina's Kitchen. She believes we can start now to positively influence the next generation in the importance of true self-care and choices so that, unlike us, they don’t have to relearn them later in life. This includes sourcing local ingredients in any shape or form, preserving traditions, eating seasonally and cooking from scratch.https://www.bettinaskitchen.comThis series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media.  TRANSCRIPTION*Please note this is an automated transcription, please excuse any errors or typos[00:00:01] In this episode, I had the opportunity to sit down with plant based author, food consultant and retreat host Bettina Campolucci Bordi. Key points addressed were Bettina's information and cookbooks in her books titled Seven Day Vegan Challenge and Happy Food Fast, Fresh, Simple Vegan. Bettina and I also examine the importance of eating seasonally and responsibly in regards to local farms and distance between food to table. Stay tuned for my fantastic chat with Bettina Campolucci Bordi.  [00:00:40] My name is Patricia Kathleen, and this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics. They can be found on our Web site. Patricia. Kathleen. Dot com, where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Being and YouTube. Thanks for listening. Now let's start the conversation. Hi, everyone, and welcome back.  [00:01:39] I am your host, Patricia. And I am sitting down today with Chef Bettina Campolucci Bordi. She is a plant based author, recipe developer, Vegan food consultant, content creator and retreat host. You can find out more about her on her Web site. W w w dot Bettina's kitchen dot com. Welcome, Bettina.  [00:01:59] Thank you so much for having me.  [00:02:01] Thank you for having me as well. I can't wait to kind of climb through. You've got a really prolific reach as m as a chef and an author and cookbook developer. I'm excited to get into everything. But before we do that, a quick roadmap for everyone. Listening for today's podcast will first look at Bettina's academic and professional history. And then we will turn our attention towards unpacking her story, her businesses and books. We will also look at her Web site and the different information that that offers, as well as her services. And then we will get into specific questions that I have regarding the rhetoric around Vegan eating and living during the week of the covered 19 pandemic and pieces of advice that Bettina might have. And then we will look at the differences between some key categories, particularly when it comes to the world of culinary and the intersection of that and Vegan life. And we'll wrap everything up with goals that Petina may have for herself and her business endeavors in the next one to three years, as well as advice for those of you that are looking to get involved in what she is doing and how she's working everything. Before I start getting too much into the minutia of everything between, I'm hoping you can walk us through kind of a brief description of your academic background and early professional life that helps develop the platform of how you came in to launching your Web site and your books.  [00:03:23] Absolutely. So my background is has always been a food and beverage.  [00:03:29] And it's what I, I, I used to work in restaurants from the age of 15. The difference was that I was always front of house, so I wasn't actually in the kitchen when I first started out. I was always really passionate about cooking and about food and grew up in a family where we would go on holiday. And it wasn't the museums that we remembered. It would be the meal that we had or the market that we went to and grew up with two grandmothers that loved cooking.  [00:04:01] So my passion was always cooking. However, it was something that I was advised not to follow in terms of being a chef to begin with. And the closest I could come to or be near food would be to go down the food and beverage route. So my degree is actually in hotel management and business. So, yeah, I worked in a while.  [00:04:29] You turned away. Who was advising you not to get near the food industry?  [00:04:34] I think my parents were like, no, there's no feature of being a chef. It's hard work. It doesn't pay well. You know, if your academic does go down that route. And so I was like, okay, what can I study or what can I have a degree? And that sort of an envelope that includes food and being in the industry. So, yeah, sense of house for many, many is. And then when I was I think I was twenty six or twenty seven, this opportunity came up. I was the food and beverage manager of this sort of result that was running retreats. And I met a business partner and we thought we can do this so much better. And by starting this new business, which was within the wellness industry, I decided that rather than finding a chef that would cook on these retreats, I would want to do the cooking. So this was, yeah, 70 years ago now. And that is how I sort of got into plant based cooking at the time. It was very popular to do just detoxes. So we decided that we wanted to let our clients eat food. Is the best way of doing that was going Vegan or what I like to call from Facebook. We'll get we'll get to that bit later on. And also decided to do gluten free cooking. So it was Vegan and gluten free and basically. Round the first retreat and got really passionate about that source of cooking, and that is what initially sparked this whole journey that I entered into. So remember that 78 years ago, veganism was definitely not as widespread as it is today. Yeah. And everyone was wondering, what are you doing? Why are you doing vegan food? Why are you doing gluten free? And this business was started in southern Spain, which is even sort of it's more traditional in terms of how they cook. And my color palette was going to food markets because they're eating seasonally and going to a food market was the best and cheapest way to source food and using basics like grains and rice and sort of good, good produce. So that's sort of that became the basis of my cooking.  [00:07:29] It was originally to fulfill this kind of retreat mentality. Did you have these breaks in between where you would go off and develop new recipes for the next load of retreat's customers, or how did that work?  [00:07:42] So when I started out, this was sort of pre social media and. Blogging and stuff like that, so I had a few cookbooks written by Swedish cookbook authors. That was sort of touching base on sort of raw vegan cuisine. And I had those as a basis. And then I stumbled across Matthew Kenny, who was doing online courses and also had a cooking school in L.A.. So on one of our holidays, I convinced my husband to fly over to L.A. and I did one of his courses and I was hooked. So I ended up doing a few of his courses. I started going to more food expos. And, you know, with passion comes a curiosity. So your work becomes your passion and vice versa. So with with all of that, I started recipe developing because, you know, if for recipes good. Then you obviously want to make it again.  [00:08:52] And.  [00:08:55] Instagram came along as well. And Instagram was a tool for me to remember what I'd cooked on all of these retreats. Oh, no. A little internal. Exactly. So if you've been on my Instagram, it's overhead shots with me holding a plate, basically. And I. I wear funky socks. But people started to notice that became a thing. So, yeah, Instagram was a way of journaling food because it was a way of remembering the dishes that I'd cooked on different retreats. And that took off along with begin cooking. Rounds came along. And that's how sort of recipe development came along as well in terms of. Well, fast forward a few years and Vegan on gluten free cooking became ginormous.  [00:09:51] All of the sudden, yeah, you were in a really interesting time period. I feel like just my personal journey as a Vegan person where it's been during a time period that I don't think will recreate itself again in that, you know, when I was doing it, it was myself, Buddhist monks and some hippies strung out. You know, it was just this exact change moment. People would gasp. Some people were like, I don't understand that. That's just being a vegetarian. There was all these different things. But it's amazing how mainstream it's become and not amazing.  [00:10:20] It's it's actually a music to my ears because I'm pretty sure I wouldn't have ended up with a friend in sight. How much I talked about the benefits of veganism. And it's good to have other people kind of touting it now, too.  [00:10:31] And for you as a chef, it's interesting to have even I was speaking to a Vegan baker and she was saying, you know, it's almost free to be a regular baker in the United States. The subsidies that are attached to milk and eggs and things like that make it practically free to use those items. And she was like, you know, you talk about arrowroot. And I'm still paying top dollar for that. There's no competition bringing that price down. And yet, as chefs and, you know, still maintaining integrity with ingredients and what you do, I think as the Vegan world opens up more, they'll become more accessible and you'll be able to produce more of it and those types of things. I'm wondering, you have two books that I've looked over. We talked about this before recording, and one of them is the seven day Vegan challenge. And another one is the happy food, fast, fresh, simple Vegan. And I'm wondering, after a while, we're unpacking your journey and your story. I kind of want to gloss over these. I want to say is seven day Vegan challenge came first. Is that correct?  [00:11:34] No way. Rapid fire, OK.  [00:11:36] And then first, let's start with happy food, fash. Fresh, simple Vegan. It's, um. It's so I have a summary here is in Happy Food. You share a collection of easy and delicious plant. These recipes that anyone can incorporate in their busy life, whether you're looking to eat more veggies or you've decided to turn vegan but don't want to compromise on taste as the book for you. Your philosophy is your simple food is meant to make you happy. So can you kind of draw out for the audience listening in this food? We get our first introduction to you some of your recipes and your style of cooking. What is the overall ethos that you really meant to convey for your reader and practitioners from this cookbook?  [00:12:18] I think for me, it's always been really important to let the field do the talking and not sort of not not be trapped by labels. So if it tastes good, if it looks good, then it doesn't matter whether it's I think. Hang on a second.  [00:12:42] How do I say this with the wellness industry and with a lot of people coming on retreats? There was a lot of presumptions on what Vegan food was going to be like.  [00:12:52] So one prime example is a lot of partners or husbands coming with their wives and sort of been been talked into coming into going on a yoga retreat and, you know, having to Vegan food for a week. So my philosophy was always like, if I can get those type of people on board. And to make them completely forget about the label of, say, Vegan food and just enjoy the food itself for what it is, it looks beautiful. It tastes beautiful. It's comforting. And it makes you feel good. Then I've sort of nailed it and it doesn't matter under what label the food stands under. So that's the type of philosophy that I've tried to fall in. Also using good basic ingredients, not having to go to a supermarket and spending hundreds of dollars on specialty ingredients that are flown halfway across the world to be able to achieve good results. So with you know, you can achieve tasty food with very little and you can you can let natural colors do the talking. This there's not much that you have to alter or change to get good, tasty food. And yeah, I think there's this there's always a misconception that Vegan food. Well, was any ways that Vegan if it was boring, that was. But it was not filling enough or not comforting. So those are the people that I target. The people that have those preconceptions and also inspiring people to include and eat more vegetables without being afraid to give it a go. So. And also bringing back the forgotten vegetables, I call them, you know, potatoes and carrots and onions and cabbage and all of these amazing vegetables that we have. You know, you would normally receive on a weekly basis if you subscribe to vegetable box and then you just don't know what to do with them. But there's so many different ways that we can incorporate.  [00:15:04] Yeah. And I think you're a you're. You've integrated a lot of talk about cabbage in particular.  [00:15:09] And I'm a massive fan of all varieties of cabbage and how it's overlooked. You can bake it. You can steam it. There's so many things that you can do to cabbage that, you know, most people viewed as like a lettuce. And so you and I had a great deal in common in that way. I'm curious, in this book, is the baptismal moment that you're kind of describing where you're bringing people into this kind of uncomplicated, not fussy, beautifully looking, wonderfully tasting, Vegan like dietary moment.  [00:15:40] Then how does your second book, 17 Vegan challenge for you? A really quick summary on that. It's curious about veganism, but already recoiling at visions of expensive Whole Foods stores, your grumbling stomach and an insatiable craving for cheese. Then this is the book for you in seven day Vegan Challenge. Bettina shows that with a little bit of planning.  [00:16:02] Anyone can go vegan for a week. So it seems like you've almost taken on you've done the introductory with your first book, and in the seven one, you're almost challenging people to give it a shot. How would you define the two or how would you say the second one came along and kind of changed your scope or refined it of like plant based eating?  [00:16:24] I think it's Somas. I think you're right in assuming that the seven day Vegan challenge came first because it's almost like happy food. Was this collection of recipes that I've cooked all all over the world on numerous wellness retreats. And it's sort of my last seven life as so the seven day Vegan challenge. So happy food is almost like. Not a Bible, but it's almost like the basis and the recipes are a little slightly more involved and complicated. And what I wanted to achieve with the seven day Vegan challenge was a simplified version of recipes that you can cook on an everyday basis. And then, yes, I would say it's the other way round. Even though happy food came first. If you have the opportunity to sort of now that both of them are out there, I would get seven day Vegan challenge first and then I would move on to happy food, even though they came out the other way around. So as an introduction to plant based food, I would definitely go with the seven day Vegan challenge and then sort of graduates a happy food where the recipes are more involved. There are slightly more complicated. This still really simple. However, the recipes in the seven day Vegan challenge are very simplified. And also I allowed myself to be okay with the fact that if you don't want to make hummus from scratch, you can buy a shot-put. Hamas, if you don't want to make Vegan cheese from scratch, then it's okay to buy shot-put Vegan cheese. It's almost like. It's a book for the people that either love cooking, but also for the people that don't, because there are options for both of you. Yeah, basically. So it's as involved or as not involved as you like it. So definitely say that that's a starting point.  [00:18:35] And loving cooking, you know, and having time for it are two different things as well. You know, in the during the plague shelter in place, I've talked to so many friends who I would never assume loved cooking and they just adoring the time they're having with their ovens and all of these. This breadmaking craze that has swept across my country. This is our dough revolution.  [00:18:57] But I think that it's also, you know, in every day lives in a lot of contemporary societies. The first thing that gets slashed out of our adult time curriculum is the time to cook. And so having these kinds of in between moments where you talk about with 70 Vegan challenge, like brekky on the go and then one pot cooking, like kind of all these all moments meet. And I think that that's interesting. I'm wondering how you feel. Well, I have to say, as a quick side note, you brought in cheese. And I'm as someone who goes, I go to Ireland frequently, I'm afraid, in Dublin. And when I first discovered the Vegan cheese in Ireland, as opposed to what they were producing in the States about six years ago, I could not figure out what the problem was. It's as though they had cornered the market. And it's because they have these Greeks come up into Dublin and create these big in restaurants and they made oh, they're big in cheese out of olive oil. And it was like this revolution. And in the States, they were still throwing every chemical under the sun to try and create that cheese. That wouldn't melt. It wouldn't do it. This is back in the day, right? 2007, whatever. And it was horrendous. It was it would make to make you kind of crawl away and cry. So there are certain things, I think, that begins, particularly all over the world, have misconceptions about different countries that brought certain attributes are still kind of clinging to other areas. And so it's interesting to note that there are products in other countries that I find most people would discover to be superior to other countries. And it's good to encourage people to kind of reach out because we haven't completely globalized yet. No one's come on this idea and perception. And I know a lot of vegans that don't understand how easy it is to make things like Vegan cheese so easy, you know, ridiculously easy and so much cheaper to do.  [00:20:46] So, yeah, exactly.  [00:20:48] And you can fine tune it if you like a little garlic, you can. You know, it's it's all about exactly from scratch that way. I won't get into. Well first of all, do you have a favorite Sophie's Choice. Do you have a darling recipe that you could cite for breakfast, lunch and dinner out of all of your recipes or maybe a favorite of this month? I was make my children choose a favorite color every single day because it can change. But they need decisiveness.  [00:21:13] Yes. And as a favorite of three favorites from both of them. Both the books.  [00:21:19] Yeah. Right now I'd I'd definitely say.  [00:21:24] My non my non meatball's. A classic, and they are super versatile. I always them are those. I would definitely say my Kashi truffle cheese. It's indulgent. It's. I would say that it's one of those dishes that can turn people because it's good and it tastes like cheese and it's got offensive of truffle is brilliant. The last. Last, but not least, my pumpkin seed pesto. I make that on a weekly basis. I always have a tub of it in my fridge. It goes on everything, really, and on toast. Right. As a dressing drizzled on say, I mean, it's good and it's not free as well. So that's one of the other sort of angles that my recipes are clearly marked, whether they contain nuts or not. So I've had a lot of clients. Yeah, that's wonderful. I know that, Connie. Not so that's a good one.  [00:22:35] Well, I'm glad you were able to pick three. I usually get feedback from people like that. Couldn't possibly do that. So I like that. You find. I don't like this, Ray. Yeah, for sure.  [00:22:44] You brought up earlier and I want to climb into it. I usually always wait for somebody to drop the terms. I use the term Vegan a lot because that is how the podcast series was developed. It was investigating Vegan life and that umbrella in and of itself is riddled and troubled with a lot of terms that get argued over. And now that they're being incorporated into advertising and marketing arguments are industries, it's becoming even more convoluted with, you know, questions as to what sustains one term and another. I'm wondering where you personally define plant based versus Vegan.  [00:23:18] So also assessing this recently with someone and it's been an interesting journey for me because what I forgot to mention is when when I started cooking at these retreats, I, I went Vegan and gluten free because I had a health scare. I think I was I think I must have been 26 or 27. I basically was told that I would never have children. I stopped taking contraception pills and then had a really, really difficult time. And I got to basically have something that's cold in the metro system, places to go recently. So that sort of. Opened up a box and at the same time, I was starting this new business. So I decided to go vegan and gluten free at the time and change my life. But not only were three foods, I mean, I changed a lot of other things as well. Slowly but surely. So it's it's one of those things that I don't like talking about too much because everybody's journey is individual. However, seven months down the line with this new business, I got pregnant again. Against all odds. So, yeah, I'm definitely not say, you know, change y'all. It was the food that, you know, made that happen because lots of different things happened during that period. However, it had a massive impact on my life. So, yes, let's go back to your question.  [00:25:05] The Vegan version of. No, I think this ties in beautifully because it you know, how we come to veganism, I think is very, very important for people to understand as well. I've unearthed, you know, stories just in the first 20 episodes and then spending 10 years of my life prior to that. People come at it from spiritual points of view, from I've spoken to academics that became vegan because it increases their intellectual performance. Mathematicians, there are people that come to it to look more beautiful. There are people that come to it to perform better at sports. There's so many different reasons. And, you know, in disease or ailments being one of them, I love it because it creates a lot of unlikely vegans. You know, there are white fat stockbrokers in the United States that are becoming Vegan because they don't want to die. So it's like it's there's just so many other areas that can kind of come to it. It's it's a unifying thing. And so I think that yours coming at it from a health standpoint really does help our audience and people listening to your story and your cookbook. Understand, I and I think it ties into your relationship with the beauty and the vitality of the food that you were talking about earlier, that relationship that you have with it, having changed your health and made you feel better and and return you to an homeostasis is so important. And I'm wondering within that so there is this kind of argument between being Vegan and being plant based. And I want to know how you feel about it and how you particularly feel people in England where you're based and how they feel about it.  [00:26:33] So, yeah, this was what I was going to come to the point that I was going to come to. So very recently, I I sort of discovered that with what's been happening recently in terms of, well, how huge veganism has become become and how big the label has become. I sort of feel like to pull yourself begin in some aspects it's all the animals. And then whatever is as long as whatever's on your plate hasn't suffered, then it's OK. It sort of goes under the Vegan label, whereas I feel that if you'll plump based, you'll you'll more environmentally focused and more sustainably focused rather than the suffering of animals. So you care more about where your food is sourced from and where it's come from than it just being Vegan. And that's kind of that's kind of how I define the difference between the two. And with with Tom faced, I would say some people that call themselves plant based. It means that they predominantly eat plant based. But if they do eat animal products, then they are ethically sourced. Can or cannot be included. So that's that's my that's my feeling of where it's going, it's more. I think the plant based time is more flexible than the Vegan. Yes.  [00:28:11] And it's an interesting take on it, you know, coming back to the suffering and things like that of animals. There's a lot of companies putting out products right now, and I'm not sure if it will change, but they're attaching a plant based label to something that is not Vegan. And I think there are a lot of vegans, consumers out there. Originally, when plant based happened, it was a nicer way of saying Vegan people felt like it was separating it from some of the politics, that it seemed like guerrilla warfare in the past or something that was fringe and bringing it to mainstream. But since then, at least in the United States, there have been a lot of companies that will say plant based on the label. Vegans will buy that thinking. It's Vegan and it's not Vegan. It may mean merely that there's some plant based articles or ingredients within it.  [00:28:54] Wow, that's very misleading. Yes, very misleading. Yeah, it is.  [00:28:59] It's fun.  [00:28:59] I was speaking to an Australian Vegan pub owner a couple of months ago before I got taken home for the quarantine. And she the same thing that they were having issues with that in Australia. So I think that that'll become interesting to see how people approach that. This was prior to the pandemic. And so with the pandemic, people may be backing away from some of those things. I don't know what your society and economy is doing exactly in Great Britain, but over here, you know, beyond me and beyond Burger and things like that are hitting an all time high as far as their stocks. The IPO is are really supposed to boom with these kinds of meat alternatives as of the fallout.  [00:29:41] I'm wondering, do you do you feel like the Cauvin 19 pandemic has changed your relationship or the way that you will speak with your customers moving forward about plant based or vegan diets? Or do you think it's kind of just deepened what you already knew?  [00:30:02] For me personally, it definitely is deep and what I already know, and I think a lot more people.  [00:30:13] Going down the route of supporting farmers support, supporting farm to table, supporting basic ingredients. Going back to baking. Going back to fermenting. I think it's just opened up that door where you are forced to make things from scratch, whereas before you have the options to really not do that. And people were too busy. So I think it's had a really positive impact in the sense that people care a lot more where their food comes from. They've gained new skills in terms of cooking for themselves. I always say. Rather than labeling anything, I think the greatest self care act that you can do for yourself is to cook from scratch because you know exactly what's going into that pot. Set aside all labels. That is the one biggest thing that you can do for yourself. That is in terms of self care. Take the time to source good ingredients. Then they don't have to be expensive. And I cook from scratch.  [00:31:20] Absolutely, I agree. And I personally feel like the energy created in the relationship with the food consumed changes the experience and the health thereafter as well.  [00:31:31] I'm wondering, do you, as you do a lot of consulting, if you go to your Web site, you find a lot of information based on you. It's it's great media presence. All of those things as a food consultant. What do you foresee? First of all, what work have you done in the past and who are you looking to work with in the future regarding consultancy?  [00:31:56] So I've done a lot of recipe development for different brands and for hotels or for the restaurant industry.  [00:32:07] The way that sort of.  [00:32:11] The way that I work and the way that where I'm headed, I think, is to find natural solutions and to support sustainable and environmentally friendly farming as much as possible. To me, it's more important to sort of envelop those side of things rather than promoting or supporting a product that is Vegan. And I think that is sort of the main with so many companies coming out with Reagen products. People sort of bypass how it's made, what it contains, where it comes from, what it supports, what it's packaged in. All of these things to me. Matter a lot. So I'm sort of coming at it from that angle of I want to know where my products come from or the ingredients come from. And simple companies that do good.  [00:33:15] Yes, and I think that you are in good company. I think there are a lot of people here, if they're not there right now, they're headed in that direction.  [00:33:23] And, yes, companies that help you source those things, you know, I think a lot of people care but just don't know how to allocate or figure out where those resources are.  [00:33:33] Absolutely. And I do think that a lot of big companies are cashing in on the fact that veganism has become big and, you know, not to mention any big names, but there are a lot of companies that are, you know, dishing out vegan options. But then the way that the salt is sourcing their ingredients, all of the other products is, you know, horrific. And they're still supporting factory farming, J labor, et cetera, et cetera. So but this sort of winning in terms of of having a Vegan offering and people are buying into it. And, you know, it infuriates me because, yeah, I would I would never go and eat a vegan burger or a beacon fake chicken from those companies, because the other part of what they support is, isn't it great?  [00:34:31] Well, and that's an interesting aspect, too. You know, getting back to returning very briefly to the conversation of Vegan versus plant based. There used to be an understanding when it was more of a my nute group of people that, you know, there was a lot of ethos that went behind something being Vegan. There was a sustainability normally attached to it. You had a responsibility. And there were all these deeper questions which made it difficult for people who were doing it, didn't care. They wanted the payoff of that difficult nature. And one of those things is, you know, going and getting a substitute chicken sandwich at Kentucky Fried Chicken here still supports all of the most horrific practices. Exactly. So that's what you're saying. And so I think that now that there's that choice, there is that murkiness. That's kind of creeping into what is clearly a global, you know, Vegan conversation. So and those things should be considered and brought in the forefront. You know, I had so many people reach on, say, are you going to go try it?  [00:35:30] When they released it and I said, yeah, let's do that, it just exactly how little they thought through that, like, oh, why would she do that?  [00:35:41] That would be furthering, you know, some irony.  [00:35:44] Hundred percent. It makes no sense. It's like, no. Why would you want to go and try that? Why would you want to eat a bug that's been fried on the same grill as the meat bug is? Right. You know, it's just. No, no, no, no.  [00:35:59] And I think once we have that conversation enough and funneling it through, I think that there will be people kind of putting those things together and the next facility. I'm an optimist and I believe in human nature kind of coming through.  [00:36:11] And if we're gonna break through these original things great together as meat eaters off of it. But the conversation must always end with, like, ultimate accountability and transparency, which I think the food world and the United States has lacked since the 80s. You know, getting back to a place where we know exactly how many chemicals and preservatives we're eating or slathering on our skin and everything else is is coming. And I think it's going to be a game changer. At least that's my drive.  [00:36:41] I'm wondering moving forward with you. What are your future goals, given that you have this kind of. We've we've spoken about, you know, your future efforts really, as you see yourself changing, getting into sustainable farming and practices and really continuing on that path. Have you looked forward to, like, your next one to three years of work and, you know, we'll be writing another book? If so, can you give us a like a preview or a snippet from that we'll be pushing efforts into? What are your next, like one to three years for all of your endeavors?  [00:37:12] Yeah, so I'm writing a third book, so I'm doing that over the summer. It will come out probably next year, next autumn. So it takes it takes a long time to write a book. People don't realize this. So, yeah, I'm writing, but probably over the next sort of three months I run a chef's academy where I teach other people how to become retreat chefs. So I've got a seven year old and I've sort of eased eased in on my traveling and instead teaching what I know. So I do four courses a year, which is an intensive seven day. It's super intimate. There's only ten people on them. And basically, I teach you everything I know. I've learned over the sort of past seven, eight years.  [00:38:09] So I'll be doing more of those. And growing my business in terms of having a.  [00:38:15] Reach inspiring more people to include vegetables into their diets. Definitely zoning in and learning more about agriculture myself by going to visit farms and supporting them.  [00:38:33] Also. Enveloping and sort of.  [00:38:39] Going into waste free cooking, waste free is something that I've done. As an as a given. Because when you're in retreats, you are in a very sort of low budget, but you want to feed people as well as possible. So supporting vegetables that would normally get thrown out because they're not the right size, because they're not the right shape. So finding solutions on how to minimize that type of waste. And something that I've been toying with for a long time is opening up an outlet and not like a restaurant. But everything is going online now. But doing meal options so that you can sit on a subscription basis. But instead of offering meals that are just big and also using up wastage. So. And supporting organic and sustainable farming and also eating seasonally, because that is something that we sort of don't do as much as we should do because we've got access to so many different ingredients. We we sort of don't follow the seasons as much as we used to.  [00:39:56] And that's something that I've read on that, because you have mentioned that. You mentioned that in your book.  [00:40:00] And then I kind of I love the idea of it because I do think that there's a perception which I myself held for the majority of my life, that that eating seasonally was no longer even necessary for good health because we have these greenhouses all over the world that can produce food. Can you kind of in a nutshell, explain to the audience why eating seasonally is important for you?  [00:40:23] Well, let's take the strawberry, for example. I mean, if you eat a strawberry in winter, it's not going to taste the same. And it's definitely not going to have the same nutritional value if it's grown in a greenhouse compared to if it's burned out on a field in the height of summer when it's supposed to grow. And weaving that weaving in organic farming as well. I think that makes a huge difference. And eating things that are local. So an apple that is grown close to home rather than Apple that has been picked two to three, four weeks earlier and stored and then brought to you is a huge nutritional difference and also a difference in taste and quality. So the closer things are grown to your house, the shorter the time for picking and the more nutritional value they hold. And I'm sure that you know that since we've industrialized farming from the 50s, there's a lot less nutritional value in our fruits and vegetables that have been flown over and grown. GMO is another worm hole that we can dove into. Kobe would be sitting here all evening. So all of those things matter. And rather than a lot of people think that eating healthily means adding lots of layers into your food and your cooking and going to supermarket and buying all these superfood tinctures. I'm of the opposite opinion. Simplify. Buy less. Buy better quality sources of things locally, as seasonal as possible. And you know, you'll get them for a better price as well, because things that are grown in abundance are usually better priced right, though.  [00:42:24] Yeah, that's true. Anything in season is always far less expensive. Exactly.  [00:42:29] And, you know, it's there's a joy of eating strawberries until you sort of feel like a strawberry during June and July and then you wait all year to have them and there's an E.. It might be a simple sort of naive thought, but there's a there's a beauty in that all waiting for asparagus season to come and eating lots of wonderful asparagus or blood oranges is another favorite season of mine. And then, you know, enjoy, enjoy the fruits. And vegetables at the height, they will taste better as well, you know, you'll be you'll be surprised how amazing certain things can taste when they eat up the right side.  [00:43:18] I agree. I love that. Well, we're running out of time, Bettina, but I wanted to ask you one final question, and that would be a lot of people, particularly over the past 11 weeks, have taken stock in their own personal businesses.  [00:43:33] They've kind of re conversed with themselves over their values and their personal life. And I'm wondering if you've had such a dialog with yourself. If you can offer up maybe two or three pieces of advice or axioms that you've kind of unearthed during this time of reflection that everyone has had regarding either yourself or your journey or anything like that that we kind of end on. I usually say three pieces of advice, but if there's one or two, we'll take that as well. Is there anything that you proffer up to yourself in order to encourage or make things more enthusiastic or even just pieces of sage wisdom that you've come to?  [00:44:13] Through throughout this period or just in general, both, but usually throughout this period, throughout the past, yes, there's been a pause for everyone.  [00:44:22] Yeah, definitely. Let's start with. Well, I definitely it's been good for me to pose, I think in the last sort of two to three years I've been I've had an incredible workload. And I look back and I think, wow, how did I do that? It's definitely made me stop and think and enjoy the little things and have time to do things that I didn't have time to do before. So the pause button has been good for me. Bushell And I think it's it's been good for a lot of people. Taking time to cook, taking time to bake, taking time to be with your family. I think we're all far, far too busy that we sort of it's good and things happen when we polls ideas. A born creativity is born. So that's been really good. Was of advice. I always say. Perseverance and not giving up. And. Finding something that you're really passionate about and sticking with it, because in today's society, that's got also to do with who I was talking about before, is not having patience so that we're too busy. Things take time. And I have patience to allow them to take shape and to persevere and have persistence to follow your dreams.  [00:46:00] Absolutely. I like that. These are solid pieces. I'm wondering, you kind of dropped. Are you still on the same Instagram handle? And can you mentioned it for everyone in the audience who would like to follow you?  [00:46:10] Yes, absolutely. So it's Bettina's on the school kitchen. Or if you just put Bettina's kitchen, you'll find me. And yeah, it's just like daily inspiration's. A lot of stuff that I cook or we eat at home. I'll cook for clients.  [00:46:27] That's wonderful. Well, we're out of time, but I want to say thank you so much for speaking with us today. Bettina, giving us all of your culinary and philosophical advice. I do appreciate your time.  [00:46:38] Thank you so much for having me. Absolutely. And for everyone. Really appreciate it. Absolutely.  [00:46:44] And for everyone listening, we have been speaking with Bettina Campolucci Bordi. You can find out more about her work on w w w dot Bettina's kitchen dot com. And until we speak again next time. Thank you for listening and giving us your time.  [00:47:00] Remember to eat clean, eat well, stay safe and always bet on yourself function. 

Master and pupil discuss Sally Ann, Obama, tires, SBS, Bruce, Covid tests, head on a swivel, media mail, postage due, Lopez jacket, cable is cooked, LA public library, Shape mag, Reagen, focus groups and dinged.

 Today we sat down with Victoria Moran. Vegan since 1983, Victoria Moran was listed among VegNews magazine’s “Top 10 Living Vegetarian Authors,” voted Peta’s “Sexiest Vegan Over 50” in 2016, and featured twice on Oprah. She has written thirteen books, including the iconic Main Street Vegan and the international bestseller, Creating a Charmed Life. She hosts the award-winning Main Street Vegan podcast; produced the 2019 documentary, A Prayer for Compassion.www.mainstreetvegan.netThis series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media.  TRANSCRIPT  Patricia [00:00:10] Hi, I'm Patricia. And this is Investigating Vigen Life with Patricia Kathleen. This series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. Our inquiry is an effort to examine the variety of industries and lifestyle tenants in the world of Vigen life. To that end, we will cover topics that have revealed themselves as common and integral when exploring veganism. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who like myself, find great value in hearing the expertise and opinions of individuals who have dedicated their work and lives to their ideals, you can find information about myself and my podcast at Patricia Kathleen dot com. Welcome to investigating Vigen Life. Now let's start the conversation. Hi, everyone, and welcome back. Patricia [00:01:15] This is your host, Patricia. And today, I'm sitting down with Victoria Moran. Victoria is the best selling author, a podcast host, a documentary film producer and a vegan expert who has been around for the past 30 years shedding her wisdom on all of us. You can locate her directly on her Web site w w w dot main street vegan dot net. Welcome, Victoria. Victoria [00:01:39] Patricia. Thanks for having me. Patricia [00:01:41] Absolutely. I'm so excited to crawl through. I don't know. One podcast guest that I've had speaking with us over the past three months that has not mentioned you. And so now I'm getting it straight from the source. Victoria [00:01:54] There's something to be said for being an early adapter. Yeah, absolutely. Patricia [00:01:59] Your flagship to be certain. Patricia [00:02:01] So for everyone listening or watching on the podcast, I have a bio I will read on Victoria, but I want to offer everyone a quick roadmap. For those of you that listen to my podcast, you know that I offer everyone a quick roadmap before we get started. So we'll first look at some of Victoria's early academic background and professional life that may have kind of launched her into where she's at. And then we'll turn our attention straight to unpacking Main Street Vigen dot net. There is there is an academy, there's podcasts, there's books, there's online courses. And I kind of want to crawl through some of that so that we get a better understanding of Victoria's platform. And then we'll turn our efforts towards looking at some of the ethos and philosophy behind her books and other more heavy research endeavors as to her vegan life and philosophy. We'll look at the documentary that she had a handle with with. It's called A Prayer for Compassion. And I know she did it in conjunction with filmmaker Thomas Wade Jackson. So we'll talk a little bit about that. And then I want to turn our efforts towards contemporary conversations, obviously, in the middle of what we're doing right now and how we're living as a society. Then we'll look at goals that Victoria may have. Those have been changing for everybody across the platform, not just with her business, but with her with her vegan endeavors. We'll wrap everything up with advice for those of you who are looking to get involved with her or reach out and maybe emulate some of what Victoria's been doing. Quick bio on Victoria before I start peppering her with questions. Vigen Since 1983, Victoria Miron was listed among vege newsmagazines as the top ten living vegetarian authors voted PITAs Sexiest Vegan over 50 in 2016 and featured twice on Oprah. [00:03:43] She has written 13 books, including the iconic Mainstream Vegan and the international bestseller Creating a Charmed Life. She hosted the award winning Mainstreet Vegan podcast, produced the 2019 document documentary A Prayer for Compassion and Directs. And Durex of Main Street, Vigen Academy. She's the director of the ministry, Vigen Academy. The exciting and in person certification program training vegan lifestyle coaches and educators. And a magical week in New York City. [00:04:17] That's exciting because I can't wait to hear how some of that may be shifting a little bit. Victoria and I want to climb through all of those endeavors, especially some of your past things. It is exciting to look up and see, you know, old version of Oprah with you on and then some of your later things. But before we get to all of that, I was hoping you could kind of draw for everyone listening. Like a platform of what you're early academic life and professional life was prior to you kind of embarking on the vegan journey. That was over 30 years ago. [00:04:48] What a wonderful question. Well, I knew from the time that I was a little kid that I had one gift and it was words spoken and written. And I really was not at all good at anything. [00:05:02] So I did learn early on that writing and speaking would be how I spent my life. I also had a great interest in the big picture in the religions of the world and spirituality in what it all means. And so with those things together, I tried the first time to be vegetarian at 13. That didn't last permanently, but it certainly planted a seed. I developed an interest in yoga at age 17. And all the books that were out then about yoga, I think there were three of them said over and over again, if you're gonna be serious about yoga, you have to be vegetarian. So that bed in. [00:05:46] And I was also writing at that time for magazines, mostly teen magazines. I had a press card that any little girl could get for a dollar. But I took my very seriously and I met all of the rock groups of the era from the Beatles on down. I had a lot of fabulous stories there. [00:06:09] And when I did go to college, I was in my late 20s. I'd been writing and working in journalism during my 20s. And everybody said, oh, so you'll finally get your degree in journalism. And I said, Are you kidding? I've been doing that all my life. I quoted Einstein. I want to know God's thoughts. The rest are commentary. So I got a degree in comparative religions. And in my junior year there I was awarded a fellowship to do foreign study. So I could study anything as long as I left North America to do it. [00:06:45] And I opted to go to the U.K. to study vegans, because at that time there were so few in the U.S. that an institution of higher learning actually funded me to cross an ocean. Excellent study vegans in the country where it had started. So that led to my very first book, Compassion The Ultimate Ethic, which came out in nineteen eighty five and the rest. You've already told people. [00:07:14] Yeah. That's exciting. And I have a pilgrimage. [00:07:17] It's so it's daunting to think about it as being so specialized and miniscule that you know that you're getting this grant to go and cover them like this rare tribe of individuals. And it's it's exciting. And that kind of states it as as where you're coming from. And I love that, because having that breadth of knowledge of where trends, even within the community and understanding and public awareness, you know, that change has been so significant. I think when it comes to the vegan world, I'm wondering really quickly so that we can kind of give everyone who's still listening. You're this maverick individual, you know, who's had this history. But right now. So if we jump on to, you know, your the main street begin Web site and we look at it, you have a host of offerings. It's first of all, it's a wealth of knowledge. You know, it's kind of this beautiful index. But you have you immediately have books. You have a cat at the academy, you have a podcast, you have online courses. How did these all develop? Blake, what did they all come about all at once when you had the website or did it start with specific things and kind of grow and branch off from that? [00:08:27] That's a that's a fascinating question. At least it is to me. So I started my writing career with vigor. I mean, I guess I started my writing career with rock groups when I started writing books. I wrote vegan books. I wrote three specifically vegan books. And then I thought, what else can I say about animals and vegetables, especially when very few people were interested. [00:08:52] So I used my degree and I went out and wrote a lot of books about spirituality and contemporary living and well-being. And it was in. T12 that I had cycled back to writing a book about veganism called Main Street Vegan. Now, you've told me that you come from a documentary family, so you will appreciate the story. The book was sold to Tata Penguin and the day after that. The editor called and said, We're so happy to have you, but you really have to change the title. They didn't like Main Street, so I was trying to write the book and give it another title and walking up Broadway here in Magical Manhattan. We saw somebody who is so famous that you can recognize him from the back. And that was Michael Moore. Now, he had read an earlier book of mine, a weight loss book, and he'd gotten some help from that and written about it in Oprah's magazine. So I had some vague idea that he might know who I was. So I gave my card to the woman who was with him. And a few seconds later, we hear Victoria Michael Moore is following us up Broadway after exchanging pleasantries. He said, we need to talk. We need to talk about food. And so we started doing that. And at one point in one of these phone conversations, I mentioned that I was trying to get a new title for my book because the publisher so disliked Main Street and he said, they're wrong. Let me talk to them. [00:10:21] So in a three way call with my editor who happened to be a Michael Moore fan, a lot of people are not. Have an Academy Award winner and myself. I got my title mainstream again. And when my editor called three days later to tell me that that was my title, it was as if the world opened up. And I knew that there needed to be a main street vegan radio show. I don't think I even knew the term podcast in 2012 that there needed to be a mainstream vegan production company, and certainly that there needed to be mainstream vegan academy which would train and certify vegan lifestyle coaches and educators. So I put that out into the world just before the book was published. And I remember I hadn't had a vegan book since nineteen ninety four new vegan book. And so I didn't know if I had any following in that world or not, but they're amazing. People showed up for that first academy and everything has grown from there. And I believe that the reason for that is that veganism is now a force to be reckoned with. People want it. People are looking for it. Even people who aren't sure they want it like, oh, I'd have to give up cheese are finding it because it's the wave of the future. And certainly right now, even the wave of the present. [00:11:52] Absolutely. And the radio show, it sounds like a lot of these efforts are coming in. Most of the drive behind what you've been doing is this educational platform. And so when you when you launched your radio show, the first big and radio show, did you what did that look like in the beginning? Were you just trying to implement an understanding of some of the core tenets of veganism? Were you interviewing experts? How did you shape shape what you spoke about or who did you interview people? Was the platform not interview based tenet of that look? [00:12:22] Right. It's always been interview based. I actually didn't know how to do something like that. I had had a show in two thousand five and six on the Martha Stewart channel at Serious, which was to become Sirius XM. And then when the Martha Stewart channel took a different direction, I was no longer doing that. But then I had interviewed people. I had interviewed people in the personal growth arena, and many of them were vegan. I had had Jim Bauer from my farm sanctuary. So I'd even put a little bit of vegan in. Back then when I was on tour with the Main Street Vegan book, I got a call from the woman who was then the head of Unity Online Radio, and she said, Would you like to have a radio show? [00:13:13] You can call it Main Street again. It's about time we get back to our roots. Well, come to find out. Unity is a very liberal Protestant denomination that was founded by two extremely dedicated vegetarians. I'm sure they would have been vegans had veganism been a thing in the 1890s when they started out. But they were very staunch vegetarians. They didn't wear leather. And so as they passed away and other people took over the reins of unity, a lot of that fell away. But the foundation was still there. So I have been doing the Main Street Vegan live radio show every other Wednesday identity online radio since June of twenty. Well, and then it's a podcast. So the next morning it goes up on all the podcast platforms. So it is an interview show. And because it is called Main Street Meegan. What that means to me is opening the gate really widely. So we're not specializing to a certain aspect of veganism. [00:14:21] We're not just animals or just health or just the environment. We're not geared to a particular age group. We're not geared to athletes. We're geared to Main Street. And so that means that I get to have on all these incredible guests that represent all of those worlds and other worlds besides people who have followings, people that begins have heard of and people that nobody has heard of. Who are sometimes the most fascinating guests because the stories might not get out in the world. Media are still so relatable and so precious. [00:14:59] Yeah, no, I agree. And I think that it's still necessary to have kind of an overarching view, this unifying factor. And I think there have been a lot of things as of late that have done that as well. [00:15:10] There are works that have happened. You know what? The health and and a bunch of different, you know, forks over knives over the past decade, if you will. And then the game changers. A lot of more recent works that have turned and kind of unified people under an understanding of health, you know, and what veganism is. It unifies humanity largely. And I like the idea that you came and did it that way first, because the niche communities, I always feel can branch off. But they become very sporadic. It's very confusing as someone who's trying to educate in the very beginning. [00:15:43] And I'm curious. So with it, you've had now you've had three books out of the 13 as of late that have been cited as and then kind of touted as these major industry changers. And not to delineate the others, of course. But the love power diet is your personal story of weight loss, as I as I kind of read it. And then there's also the good karma diet. And it's choosing a diet based out of compassion and the global responsibility. The rhetoric within that is kind of how, you know, it's it's thinking about your diet as something that's actually based on questions other than what sounds yummy. [00:16:16] You know, how is this affecting humanity? And I wonder if you can speak to. I don't know if it was in that order. I don't know if it went mainstream. The Love Power Diet and then the good karma diet. But I wonder if you can kind of talk about the road that led you through all of those who were. [00:16:32] Well, actually, the Love Power Diet started a very long time ago. It was first published in nineteen ninety two. And it was my story because I am a compulsive overeater in recovery and that was tough for me. My dad was a diet doctor. [00:16:51] My mother was in the fitness industry for a time and I was a fat kid. Bad for business. So I struggled with that through my childhood and adolescence and young adulthood. [00:17:03] And when I finally got a handle on that through a 12-Step recovery program, I also knew, oh, wow, I really can be vegan because before that I wanted to be vegan. I was vegetarian. I went vegetarian at 19, but I was always running into a problem with either the binge eating disorder would crop up or I would try to pull myself up after a binge and try to lose some weight and get my life back on track. And then all the information out there talked about plain yogurt and egg white. And it was so confusing and so difficult. But once I really got it together on the inner level through that recovery program, and once I knew that a day at a time, if I stayed in fit spiritual condition, I would no longer need to eat for a fix. It became very clear that I could be vegan. And stay that way forever. And I was a little bit afraid of all those carbs. I struggle with weight for so long and I thought, oh my gosh, if I'm vegan and not eating all this protein, what will happen to me? Well, what happened was that I lost over 60 pounds and stayed off for 35 years and counting. And now at 70, I don't have the diseases that were prevalent in my family. There's no high blood pressure, high cholesterol or, you know, any of that kind of stuff that I just assumed would be inevitable through heredity. So that took us a little bit away from the books. I'm sorry for the little. [00:18:48] Oh, no. That's good. I like the back story as well. I think it's so pertinent. You know, when someone speaking of those things. [00:18:55] So did the Love Power diet. If I can just finish on that one, it kind of proves reincarnation because it went out of print after a few years, because in nineteen ninety two, again, not many people were looking for books that had to do with veganism. But then it was republished with a different name, love yourself. Then in 2007 and that one did well enough that it actually went into a mass market paperback. You know those little ones that are in kiosks at at airports and then that eventually went out of print. And there's a wonderful man. Maybe you've had him on your podcast. His name is John peire. He's a personal trainer. He was Ellen Degeneracy, his trainer. And he went to L.A. and kind of endured that to develop enough reputation so that he could leave L.A. and do the good work that he really wants to do. But he said to me, you know, there is nothing out there like the Love Power diet. So I photocopy it for all my clients. And I thought, oh, my goodness, just for John peire. Let me see if somebody will publish this again. So the good people at Lantern Books, which is a big and publishing house here in New York City, did a 2009 edition. [00:20:06] So to anybody who's got an idea that you want to put out there, just do it. You never know when it's going to find its time and when it's going to find its time again. [00:20:17] Absolutely. I think that that's core. You know, I think people underestimate the value of evergreen content. Well, there's updating that can happen. You know, there's reasons why old books are still around. When clean knowledge is clean, you can never get enough of it and it can never be dated. I'm wondering. So with the good karma diet, when and when did you write this and what was the impetus for it? [00:20:41] Well, that that was the first book after Main Street began The Good Karma, which I did in 2015. Actually, I'd had the title prior to that. I had done a lot with raw foods around two thousand eight. And I felt really, really great. And I thought, oh, wouldn't that be a wonderful title, the good karma diet? And I wasn't really in that headspace. You know, winter came. It got cold. I stopped being a rough rider. But my agent, an editor, really liked the concept. And so that was really at the heart of the good karma diet. And it's a little bit more where Main Street Vegan is about every aspect of veganism, sort of like we were talking about the podcast. And I think the reason that it's so wonderful that we have all these aspects to the vegan lifestyle is you open the door that says vegan or you open the door that says plant-based or however you get here, but you find behind that door so much else that in addition to the healthy animals, the environment, you know, there's a whole spirituality world, there's a fashion world, a travel world, a dating and marriage and raising children world. I mean, it's just it's huge. And so that's what Main Street Vegan is all about. But then the good karma diet zeroes in really on the body mind health aspects of this whole thing. And it celebrates a high, green, high raw. And even though I'm not raw, I am high raw diet that I think really likes people up. You know, some people just just want to do this for animals or they really like burgers and fries and cherry pies. And they want to do that in a vegan way that is totally legitimate and totally great. But for those who really want to have that glow, for those who who really want to feel what high level health and vitality is like, that's what I wrote about in the good karma diet. Because if you take this thing up a notch and if you really focus on those fresh, colorful foods, you can look and feel very, very different. [00:22:59] Absolutely. And I think it's bringing about the largest from what I have seen my. Humble experience. [00:23:05] The largest unlikely vegan population. You know, the latest converts and things like that I think are coming about. Even prior to Cauvin 19 were, you know, these these people that just didn't fit the prototype of someone who was searching for that vegan answer and they were coming into the lifestyle. And. And I've had a lot of conversations with even restaurant owners or different people who are saying, you know, my clientele has changed. It's no longer the 20 year old hipster. It's the 50 year old whose doctor said it's now or never. You know, you're going to burn looking at heart disease. It's that kind of a thing that has been creating, I think, more dialog than I've seen over the past 10 years. And I'm wondering, you dropped the word and I usually always wait for my guest to do it because I try to gage how long it takes, which you just said plant based in one of your last questions. And I love this conversation because it's just beginning. And I don't think anyone has a definitive answer. And so it's all very personal. [00:24:00] But I'm hoping that you can define what do the terms plant based as opposed to or in juxtaposition to vegan. Well, what are the differences between those two words for you? [00:24:11] Unfortunately, a plant based has many, many definitions. And that's why I'm not crazy about the term because I am a writer. I love the language and I think that we need to be able to have words that say exactly what they mean. So when some people say plant based, they mean eating more plants than animals. But if you look at it from a per calorie of observation, the standard American diet is plant based because more calories come from non animal foods than from animal foods. Other people will use it to mean something like flexitarian or reduce the Terrian. [00:24:54] I'm getting more and more plant based in my diet. I still eat everything but, you know, lots of salads and lots of Reggie's burgers and stuff like that. And that means plant based. [00:25:04] Now, the term whole food plant based, which was coined by Dr. T Colin Campbell, means that you're not only leaving out animal foods as any vegan would, but you're also leaving out refined products such as oils, sugar, salt, most packaged foods. And this is done for health reasons. And so a lot of people who say that their plant based mean that. And in the states, most people in this world would know what that meant. But if they were to say that to somebody in Europe or Australia, then it would probably be interpreted that they were flexitarian. So it's a little bit confusing. I like the idea of being a plant exclusive. I actually love the word vegan because people finally know what it means. And I think that if you really want people to know specifically what you eat, you could say I'm a whole food vegan or I'm a raw food vegan or I'm a macrobiotic vegan or a diabetic vegan. I think that's very, very clear. But we don't quite have all the terminology down yet. And yet the cool thing about all these terms is that everybody who calls themselves any of these things is on the path. You're sort of on one of those moving walkways at the airport to get to a destination which doesn't just lead to physical health for the individual or the best chance for physical health for the individual. I mean, this is planet Earth. I certainly don't want to be one of those people that says it this way and you'll never get sick. I mean, when you hedge your bets. But listen to that. It's also leading to the sustainability for the planet. So incredibly important and also to a kinder, gentler world to what spiritual teacher I used to have would call the upward progression of the universe. And if you really think about it, who wouldn't want to be part of that? [00:27:14] Yeah, absolutely. And the upward progression of one's life, you know, and then contributing to that universe. I agree. [00:27:21] So the good karma, it sounds like all of these things kind of build this beautiful and perfectly written and scripted platform for your collaboration involved with A Prayer for Compassion, which is the documentary that you did in conjunction with Thomas Wade Jackson and all of his team, the executive producers over there. [00:27:40] Can you speak to how that came to fruition and kind of the time period and for everyone listening? You can see a prayer for compassion on leave. Amazon Prime has it. Is that correct? [00:27:50] Is Amazon Prime and Vimeo. There you go. Very excited. We did a theatrical release because we really wanted a lot of people to be able to see it on the big screen. So we had a. Here in New York City in March of twenty nineteen and another in London in May, and it screened around the country, around the world, there was a two week tour of India with Thomas Jackson and Dr. Stylish Rao, one of our executive producers, and Tyrone Flynn from Game of Thrones, who came in as a supporter and executive producer of the film. So it was out there. And and now we are on Vimeo and Amazon Prime so people can watch that way. So the cool thing about a prayer for compassion, while there's quite a lot, but it's really to me both of the passions that I mentioned to you. It's about veganism. It's about the intersection of vegan values with the teachings of spiritual and religious traditions from around the world. So Thomas meets all kinds of people traversing the US a couple of times. He goes to the UN climate conference in Morocco and tours India, meeting lots of amazing Jains and Hindus and Buddhists. And and we really come to the conclusion at the end of this that regardless of of the name of one's religious or spiritual tradition, every single one is about compassion, mercy, care of the body, care of the planet. And these are vegan values. We just need to make that jump. [00:29:40] Absolutely. And I did I as we talked about earlier. I haven't watched it yet. I'm excited to do that this weekend. And the trailer did look like exactly what you said, the synopsis of this intersection. And within the brief trailer, in fact, you know, there was. [00:29:54] They have a Muslim, a Christian, a Buddhist. All these people kind of giving what you were talking about this march to the rhetoric of the dogma that they have, which is honoring the body and the earth and the environment around it. [00:30:07] So it sounds like it was perfectly suited. Did they find you when you were going to be collaborate on this? Did or was it something that you your people scouted out? [00:30:17] No, actually, we had a book give away the radio show. And it's interesting, in the years of doing the mainstream Reagen show early on and more people listened live on Wednesday afternoons, and now almost everybody gets a podcast because that's what we're used to. But back in 2015, Thomas Jackson was listening live. One day we had a book giveaway. He won the book. And when he was giving his address to the engineer, he asked if I would be in touch with him. And when I called him, he said, Would you like to be the producer of my movie? And my first thought is, I don't know how to produce the movie, but then that it's about veganism and spirituality. And I thought, shoot, I have to learn how to produce a movie. I don't want this one to be made without me. [00:31:06] Mm-Hmm. Yeah. I think that that's that that's the right answer. And it's you know, it's never too, it's never too late to learn a new skill even if it is film production. [00:31:16] That's fantastic. I'm wondering, looking at the local climate, I know everyone's personal conversation and in your case personal and professional kind of intertwined, but I'm wondering if you've had dialog. I know you on your website, you've had these these April shares with your your your customers and your audiences and things where you're sharing your environment and your thoughts and things like that. But for the purposes of this podcast, do you have any look recent dialog regarding Cauvin 19 pandemic and kind of where you see things headed or takeaways that have been really significant for you over the past couple of weeks. [00:31:57] But it's interesting that you would ask that now, because as I told you just before we started, I got my blog post for May just under the Wired today on the Main Street, you can dot net Web site and it's really about that. [00:32:13] It's called Notes from the epicenter of being a vegan in New York City during Koven, 19. [00:32:21] So what I see is first, I guess it's what I feel, which is a great love for my adopted city. I've been here for 20 years. I've been here one year when 9/11 happened and 19 years when covered 19 happened. And I see so much resiliency and so much bounce back. And I think about people in other parts of the country and other parts of the world. And I wonder sometimes if they're thinking we have to go through all this because you're really having the biggest problem in New York. You know, after 9/11, airports became an entirely different. From how they had ever been in the past and everybody had to do that even though the primary attack was was here, and yet I think that sometimes when you hear a very bright light, you're very easy to see. And New York City is a bright light and has historically been that because we are this incredible experiment in people living together. And for the most part, getting along. I remember going to a presentation several years ago in Queens at the park where the 1960 World Fair. Half the World's Fair. Nineteen sixty two, maybe sixty four. That was it. I wasn't there anyway. And Mayor Bloomberg at that time said within ten miles of where we sit. One hundred thirty five languages are being spoken. So in this amazing place, we're very close together. So we are environmental stalwarts in that we have been taking public transportation for years. And yet public transportation is a great way for an infection to spread. People close together holding the same pole. So New York City has been hit very hard by the virus. And what I see just in my life is that it started with like, OK, well, it's all right. Well, we'll mostly stay in, but I'm five blocks from Central Park. I'll take the dog to Central Park every day. That will be lovely. But then that became not wise, certainly for someone at my age who would be considered in the high risk category. So on the one hand, life started getting smaller and smaller. But this miracle happened. I think a lot of people all over the country and all over the world have experienced the same one. And that is how much we all done online. So through Xoom, through Facebook, Leive, through YouTube, we have both received and been able to give much information. And then the other great surprise in this horrible, tragic, awful time, one of those lights that just seems to find its way through in the worst of times is that the world, meaning newspapers, media, are noticing what prior to this, we're just big issues, things that you would read about based news or vege news or live kindly. All of a sudden, the plight of the slaughterhouse workers, the wet markets and the problems there, the similar problems that can come from factory farms in general. It doesn't have to be a wet market in China. It's it's crowding. And and these are all problems. And then we see articles about certain Wendys don't have any meat. And so they're open, but not offering burgers. I mean, whoever bought it. And so the idea is that that is positive in all of this negativity. Is that more and more and more people are thinking about, well, maybe I could eat something else today and that could change the world. [00:36:30] Absolutely. I agree. And I also think anything that brings our conscious thought into questioning connections between ourselves and what we're doing to our bodies is healthy, you know, and looking at these things and starting to question diet even for the most sage of experts. I just don't believe that learning ever stops. You know, even about one's self as opposed to one's community and everything else, and creating a dialog or a space for a dialog or a call for dialog, even if it's on a very individual level, I think is one of the most beautiful things to come from this that end that the room, the reminder that we are all here together. We are you know, we're an entire like creature system. It's not just continents and things of that nature. I was traveling when covered. The pandemic broke out. The State Department advised everyone come home. And I remember thinking it's not it's really unifying. You know, when when something like this happens starts to take place all over the world because everybody starts thinking it doesn't matter what language you're speaking. And I think you get reminded of this a lot in New York City, but in other pockets in places like Australia. I think that it's like a lot like other cities in America where people tend to forget about the global citizenship we all have on a health level. [00:37:45] You know, there's just things that unite us. And they can be good as well as bad. So I think that this is reaching into that. And I hope so, too. I'm wondering when you look forward. I don't know if you and your team or how you personally drive your own business or. Personal life. But most people tend to make goals on some trajectory a year to three years. And this has changed. Obviously the covert conversation changes everyone's dialog, which again is not always a bad thing. But I'm wondering, when you look at the future, particularly with someone such as yourself, this matriarch of the vegan voice. Do you you ever hypothesize you've been given such a history? You know, three decades of this relationship in this industry and all of it that goes and in between. Do you ever hypothesize about where it's headed next? We're talking about contemporary times and everything else. But if you do, can you tell us anything about what you've been thinking about, what the next one to three years and the vegan world or your vegan world looks like? [00:38:48] Yeah, well, I think for the vegan world in general, the future is very bright. And unfortunately, that's prompted by things not looking very bright in terms of climate change and pandemics. But you know what? It has been very not bright for a long time for the animals in the food system. And so it's time it's time that we start looking at this. So I am very excited about this, this move toward a more. And I'm going to say the phrase plant based diet over the next twenty three years. I mean, the sales of pho mates are up 200 percent in April. I mean, this is this is stunning. So I think that veganism is a force to be reckoned with. It's no longer something fringy that odd people do. It's something that just about everybody who is intelligent, educated and up on things does some of the time. And more and more people are doing more of the time. And even all of the time. So that I am very, very positive in terms of my personal vegan world. Like I talk to other people who are in big business. And I think like anybody in any business, we have to be in ratably flexible. So I'm glad I've done yoga for 50 years because mainstream vegan academy that we mentioned has always been in person and I have been very connected to the fact that it's in person because there is something magical about an in-person event. There's a British futurist who said the value of content is rapidly being replaced by the value of breathing the same air. And that was true until 2020. Now and for sometime in the future, we really want to breathe the same air. So we have all discovered Xoom and other online platforms. And so I'm actually going to be offering a Xoom option for Main Street Vegan Academy in 2020. And probably going forward it will be a part and part of probably do a couple of Xoom courses and one I guess we'll call it the elite course in Manhattan. And I think that like so many things that change, even if we go into it kicking and screaming, it's really going to be wonderful because people couldn't come to New York City even in the best of times. We'll never be able to get the certification and go out into the world as vegan lifestyle coaches and educators at a time when more and more people are doing this and more and more people want information. [00:41:36] Absolutely. I've spoken to a couple of personal trainers that have gone out and sought out vegan certifications simply because of their clientele, asking them if they were going to become a little bit more well versed upon it. [00:41:49] So I think it's it's kind of infiltrating a lot of different supply will meet demand, you know, even on the service ramp. So it's exciting. And it's it's it is this summer. And this is a with was previously an in-person weeklong seminar that you offered out of New York City, because that's where you're based. [00:42:06] Right. Yes. And hopefully it will continue to be that in some form, but it's going to have an online component as well. [00:42:15] Absolutely. [00:42:16] So if anyone's listening and they want to kind of drop into we talked about where you can where you can see the documentary and a bunch of other things. But if anyone's listening wants to grab any of your books, is everything on Amazon. You have sites or places that you send people. Should anyone be following you on a specific social media platform? What do you have for us? [00:42:36] Oh, that's so kind. I'm Main Street vegan everywhere. So Facebook and Twitter, you can find me at Main Street Vegan or certainly the website Main Street Meat Vegan dot net. And the books are on Amazon. B end up indie bound wherever you like to buy books. [00:42:54] I love it. Well, Victoria, we're out of time, which is very disappointing to me because I feel like we have just scratched the surface here. I could talk with you. Forever. [00:43:02] But we are going to wrap it up. [00:43:05] I just wanted to say thank you so much for taking the time. Your. You're such a prolific individual and you I know that even in this time of everyone being at home, everyone's busy. And I really appreciate you taking the moment to give myself and our audience your splendid expertise. [00:43:23] Thank you so very much. It's been my pleasure. [00:43:25] Absolutely. And for everyone listening, we've been talking to Victoria Maron. You can find out more on W WW Dot Mainstreet Vigen dot net until we speak again next time. [00:43:36] Remember to eat well, eat clean and always bet on yourself. Sainte.

IN SPITE OF (BIO FARMA PRODUKSI TES KIT REAGEN PCR) Dr. NENY N. - 7 MEI 2020

Juru Bicara Pemerintah untuk Penanganan Virus Corona, Achmad Yurianto, menyampaikan Hingga Rabu (22/4/2020) jumlah kasus Virus Corona di Indonesia terus bertambah. Jumlah pasien terkonfirmasi positif menjadi 7.418, bertambah 283 kasus dalam 24 jam terakhir. Dilansir oleh Tribunnews, data menunjukkan jumlah pasien yang sembuh dan diperbolehkan pulang bertambah menjadi 913 orang, yang sebelumnya sebanyak 842 orang. Namun jumlah pasien yang meninggal dunia juga bertambah menjadi 635 orang, dari yang sebelumnya 616 orang. Yurianto juga mengatakan, hingga kini pihaknya sudah melakukan pemeriksaan spesimen Virus Corona sebanyak 55.732. Dirinya menambahkan, kini laboratorium yang melakukan pemeriksaan spesimen Virus Corona bertambah satu, menjadi 38 laboratorium. Puluhan laboratorium lainnya diketahui sedang berhenti beroperasi karena stok reagen untuk tes PCR Virus Corona kosong. Reagen merupakan zat atau senyawa yang dibutuhkan dalam tes PCR. "Laboratorium yang saat ini bisa menjalankan pemeriksaan utuh adalah 38. Beberapa laboratorium akan segera ditambahkan begitu reagen yang kita datangkan dari negara lain sudah bisa kita terima hari ini," kata Yuri. (Tribun-Video.com/Inung Pratama) Artikel ini telah tayang di Tribunnews.com dengan judul DATA TERKINI Jumlah Pasien Positif Corona 7.418 Orang Per 22 April 2020, 635 Meninggal, 913 Sembuh, --- Send in a voice message: https://anchor.fm/Beritadalamsuara/message Support this podcast: https://anchor.fm/Beritadalamsuara/support

Episode #30: Austria is in the house! PLUS - Pac-Man and Geddy Lee both go pop... in the same week. Was this REALLY the 1st "rap song" to go #1? Is THIS the best power-pop song of the entire decade? A TON of 1983 tidbits -Why did my Mom give me the haircut of an early 80s British pop-soul frontman? Hugh Padgham: Unsung Hero Of The Phil Collins Drum Sound! ....and... the 1st time I had Chicken McNuggets!!! (DUN-DUN-DUN!). Huey Lewis vs. "Ghostbusters". The top 25 hit inspired by "The Terry Fox Story." Why did I buy a Richard Marx record I didn't like? Reagen gets shot, Lloyd Lindsey Young memories and WAY too much Jimmy Buffet! Its "This Week In The 80s", the 4th week of March. Thanks for listening! #TWIT80sYouTube Playlist: https://bit.ly/2wDeK1W

#TWIT80s. It's the 2nd week of March, "This Week In The 80s" Japanese Kraftwerk. Why did my Dad break some of my records... on purpose?!? The corner store clerk I "bullied" in 1984. Clint Eastwood hits the chart with a country collab??? The 1st song Elvis Duran ever played *on a major-market radio station*. PLUS - Lisa Rinna of "Melrose Place", before all the plastic surgery. Tons o' Oprah Soul, hi-NRG dance music, songs that got so overplayed they *literally made me nauseous*. Memories of the Nashville Network, the #1 Huey Lewis hit that no one seems to remember. MORE New Kids Mania and, yes, my "thesis" on Rick Astley's much maligned/much-loved "Never Gonna Give You Up". Crammin' in more info and factoids per episode than any other 80s music podcast... EVER!!!! Well... maybe. I dunno. Thank YOU for listening! (Please share, subscribe and comment when you can). #TWIT80sYouTube Playlist: https://bit.ly/39evWJf

In this episode, Dan Goldin officially starts on his job as the new NASA Administrator and uncovers what is the complex, carefully constructed, system of relationships that the folks of the Old NASA Institution have established in Washington. In doing so, he realizes what the situation of the Space Station Freedom actually is - it's at an impasse. "Man in Black: Perhaps an arrangement can be reached? Vizzini: There will be no arrangements -- and you're killing her! Man in Black: But if there can be no arrangement, then we are at an impasse." - The Princess Bride, 1987

In the early 90s, the Administrator of NASA, became one of the most controversial Presidentially appointed positions in the U.S. government. And, the International Space station was NASA's most controversial program. Out of the blue Dan Goldin, a government rookie, was asked to consider the role of Administrator of NASA after President George H.W. Bush just fired Dick Truly, the previous Administrator, in a shocking and high profile way. This STORYTIME is about this government rookie's journey going from a Washington outsider to becoming the only Administrator to successfully gain Congress' support for the Space Station and finally deploy it into space by convincing President Clinton that the U.S. should partner with our former Cold War enemies - the Russians. "Never make choices out of desperation, I think through it" - Nas

In this last episode of a three part story, we do our best to finish the case up the best that we can.  After 12 year-old Johnny Gosch goes missing, another boy by the name of Paul Bonacci comes forward admitting involvement in his disappearance.  Paul's story continues even further beyond Johnny and you won't believe how deep it goes.  The story of a failed Credit Union and pedophilia rings enmeshed in our politics.   Omaha’s Hurricane of Scandal. Rick Atkinson. 04.01.1990 https://www.washingtonpost.com/archive/lifestyle/1990/04/01/omahas-hurricane-of-scandal/f762dad7-c72c-415e-a17c-bd4ece10fa44/ file:///C:/Users/sarah/OneDrive/Desktop/97302292-Paul-Bonacci-Court-Transcripts-from-Larry-King-Lawsuit.pdf A Lurid, Mysterious Scandal Begins Taking Shape in Omaha. William Robbins. 12.18.88 https://www.nytimes.com/1988/12/18/us/a-lurid-mysterious-scandal-begins-taking-shape-in-omaha.html Lobbyist Linked to Sex Case is Found Dead. AP. 11.12.1989. https://www.nytimes.com/1989/11/12/us/lobbyist-linked-to-sex-case-is-found-dead.html Investigator’s Death Leads to Suspicions About Foul Play. Paul Hammel. The Lincoln Star. 07.12.1990. Wadman Quits Police Post in N.C. The Lincoln Star. Page 17. 07.15.1994. Homosexual Prostitution Inquiry Ensnares VIP’s with Reagan, Bush: Call Boys Took Midnight Tour of White House. Paul Rodriguez and George Archibald. The Washington Times. 06.29.1989 https://www.wanttoknow.info/890629washingtontimesfranklin State vs. Owen https://law.justia.com/cases/nebraska/court-of-appeals/1993/a-91-836-8.html Still Evil After All These Years. Charles Young. 09.10.2012. https://www.counterpunch.org/2012/09/10/still-evil-after-all-these-years/  

Großbritannien rückt scharf nach rechts. Warum? Wie geht es weiter? Ein Versuch zu analysieren, ob mit Trump-Johnson eine rechtspopulistische Ära droht, wie unter Reagen und Thatcher, die die konservative Revolution der 1980er vorantrieben. London-Korrespondentin Tessa Szyszkowitz erklärt, wie der Erfolg des Tories-Chefs die Machtverhältnisse verschiebt. Und der britische Autor Misha Glenny kritisiert die Labour Party. Sie ist gescheitert, weil sie geglaubt hat, sich aus der Europafrage heraushalten zu können. Lesen Sie den FALTER vier Wochen lang kostenlos: https://abo.falter.at/gratis See acast.com/privacy for privacy and opt-out information.

Ben Kilpatrick was an outlaw.  He rode with Butch Cassidy, the Sundance Kid and the Wild Bunch into western infamy.  The law caught up with him and he went to prison where he met Ole Hobeck.  They two decided when they got out, they'd go into business together.  Being outlaws, that business was train robbery.  So they set out for the barren landscapes and lonely railroad tracks of West Texas to score big.  But they didn't count on meeting Wells Fargo agents David Trousdale and J.K. Reagen.  They would soon wish they had thought twice...Hear about one of the last train robberies in Texas in the latest episode of Wise About Texas.

Todd encourages us during this worship song to slow down and listen to God's sweet voice.

With the 2016 presidential election on the horizon, Ron and Lucy are joined by Todd Rapp, president of Himle Rapp & Co PR firm, to deliberate some of their "outrageously courageous" claims and prognostications on the possible candidates in a conversation that is both informative and lighthearted.

Gina gets presidential at the Reagen library and Randy attends the first national table top game day party!

DNC salute to America military with Russian warships and Turkish jets, Brady Campaign asks what would Reagen say?, MSM is so unbiased.....or not.

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Ok, this is our first podcast in a LONG time. So, down to business :) Hypertic are new to the scene and have made quite an impact since first appearing. Already having released on Malatoid and Resopal Schallware, this Irish pair show a maturity beyond their years. FVF will release the Breakout EP in the coming weeks featuring a serious tech remix by Reagen aka Sjaakflut (FVF, Leftroom, Front)