New York based food collective
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3 episodes with Rethink Food
2 episodes with Rethink Food
6 episodes with Rethink Food
2 episodes with Rethink Food
2 episodes with Rethink Food
They call it “better-for-you.” But better for who, exactly? And are trendy startups solving a problem – or just selling the illusion of one? The hosts dig in. We also revisit four interviews from Taste Radio's NYC meetup, where leaders from innovative food and beverage organizations, including Rethink Food and The Goods Mart, shared insights on mission-driven business models and scaling with purpose. Show notes: 0:45: Deadlines & Agendas. Chasin' Victory. NNE Is Next. Your Grandma's A.I. BFY Candy & Vodka. It's Redundant, No? The hosts note a fast-approaching deadline for the BevNET Live's New Beverage Showdown and the event's newly released agenda. They also spotlight Chasin' Dreams Farm, winner of the Naturally San Diego Naturally Rising Pitch Competition, and tease a similar event that a sister chapter will be hosting this month. They heap praise on Del Real Foods' new marketing campaign, before Ray's skepticism about new BFY candy bar brand Hormbles Chormbles sparks a conversation about whether moderation and simplicity answer real consumer needs. Melissa unveils a new line of “late night” Doritos and asks if soy milk might be having a quiet comeback, Jacqui highlights a beachy iced tea brand and Ray shows love to a pair of bottled cocktails inspired by a legendary bar in Japan. 30:44: Interviews from Taste Radio's NYC Meetup – Cole Riley, VP of Engagement and Partnerships at Rethink Food, described how the chef-led nonprofit repurposes excess food from restaurants and CPG brands to combat food insecurity, having delivered over 30 million meals across NYC and Miami. Austin Rief, co-founder of Morning Brew and Oceans Talent, explained how Oceans helps U.S. companies hire vetted overseas talent – mainly from Sri Lanka – for up to 65% cost savings while maintaining high-quality work and cultural fit. Rachel Krupa, founder of The Goods Mart and Krupa Consulting, highlighted her mission to spotlight better-for-you brands through curated retail and hotel minibars, emphasizing taste, founder values, and ingredient integrity. David Segal, the founder of David's Tea and now president of Highbeam, shared how his frustration with traditional banking led him to join and help grow novel financial platform Highbeam – a financial platform that automates finance tasks, optimizes cash flow, and provides tailored banking and credit solutions to scaling consumer brands. Brands in this episode: Liquid Death, Cann, Malk, Health-Ade, Chasin' Dreams Farm, Recoup, Mooski, Fierce & Kind, RXBAR, Body Vodka, Spiked Ade, Harken Sweets, Gigantic Candy, Mild Addictions, Del Real Foods, Farmer Foodie, Singing Pasture Farm, Conza Crumbs, Doritos, Madley Hadley, Kirra Tea, WholeMoon, Crushed Tonic, On The Rocks, Toki Whiskey, Haku Vodka, David's Tea, GNGR Labs
In a year clouded by economic uncertainty, you'd think investors would be clinging to their cash. But by the looks of things, maybe not? This episode also features an interview with acclaimed Boston-based chefs Jamie Bissonnette and Kenta Katagai as they take us behind the scenes of an unforgettable culinary collaboration. Show notes: 0:45: NYC In Full Effect. $30 Million For Ryl & Pop. Good Eat'n. Hark, I See Sweets! Cologne? I Wasn't Listening. – The hosts recap the buzz from Taste Radio's high-energy meetup in NYC, where over 100 CPG founders, investors, and industry insiders came together for an evening of networking, innovation, and inspiration. Held at ReThink Food's Community Kitchen, the event spotlighted compelling conversations with brand leaders and featured a showcase of cutting-edge products that had everyone talking — and sampling. They also break down two eye-catching $15 million funding rounds: one for Culture Pop and another for Ryl Tea, reflecting the surging demand for functional, better-for-you beverages. Later in the episode, the hosts dive into a lineup of crave-worthy salty snacks from a brand backed by NBA star Chris Paul and share their take on a bold new line of tonic waters with standout packaging that turns heads. 30:03: Interview: Jamie Bissonnette & Kenta Katagai, Zurito & Sushi @ Temple Records – A celebrated culinary force in Boston and beyond, Jamie is the co-founder of BCB3 Hospitality Group, the team behind four standout restaurants in the city, including Zurito, a Basque-inspired eatery, and Temple Records, a stylish cocktail bar channeling the vibe of 1950s Japanese listening lounges. Nestled beneath Temple Records is Sushi @, an intimate, subterranean sushi bar led by Kenta's meticulous direction. In this interview, Jamie reflects on his journey from a young chef cutting his teeth in the restaurant business to crafting a dynamic, globally inspired dining experience. Kenta shares how his deep respect for heritage and simplicity drives every slice and plate. Together, they dive into the art of educating diners, the power of narrative, and the joy of staying true to their vision – all while delivering unforgettable meals that resonate far beyond the plate. Brands in this episode: GNGR Labs, Oh So Easy, ZenJoy, Avsome, Poppi, Olipop, Culture Pop, Ryl Tea, Just Ice Tea, Saint James, Halfday, Moss, Harken Sweets, Gigantic Candy, Good Eat'n, Jozo, Match Tonic Water, MOSS, Salad Sprinkles, TipTop, Archer Roose, Bake Me Healthy, Zesty Z, Rind Snacks
Hello, fellow listeners and readers! In this intriguing episode of The Brand Called You (TBCY) podcast, our host Stephen Ibaraki sits down with Rini Greenfield, the founding managing partner of Rethink Food, to delve into her fascinating journey and her efforts in revolutionizing the food sector.Let's break down the key moments and insights shared during this engaging conversation. Here are the significant timestamps alongside the key topics discussed:
I årets første episode av Genopodden, har Rasmus og Oda invitert to gjester som skal ta blikket på året vi knapt er inne i.Anne Ekornholmen, politisk redaktør i Nationen, avisen som kjenner pulsen på norsk landbruk og distriktene. Anne har lang erfaring med å dekke utviklingen i næringen, og gjennom sitt arbeid gir hun stemme til både bønder og politiske aktører. Hun har et unikt perspektiv på hva som rører seg i norsk landbruk, og hva som kan forventes i året som kommer, både fra politisk og praktisk ståsted.Siv Heimdal er en av eierne av Rethink Food, en innovativ plattform som jobber for å koble bærekraft, teknologi og matproduksjon. Hun er en forkjemper for å tenke nytt rundt mat og landbruk, med fokus på hvordan vi kan produsere mat smartere og mer bærekraftig. Siv gir oss et framtidsrettet blikk på hvilke muligheter som ligger foran oss, og hva som skal til for å møte morgendagens utfordringer.Med Anne Ekornholmens journalistiske innsikt i dagens landbruk og Siv Heimdals fremtidsrettede arbeid med innovasjon og bærekraft, ser vi nærmere på hva 2025 kan bringe for norsk landbruk. Hvordan skal næringen navigere seg i det politiske landskapet? Og hvilke muligheter og utfordringer venter oss rundt neste sving? Hva tar vi med oss fra 2024? Og må Siv ta frem strengestemmen? Hosted on Acast. See acast.com/privacy for more information.
For our Beyond the Drink season finale, we sit down with Sebastian Tollius, a globally renowned beverage director known for crafting exceptional hospitality and cocktail experiences. From his work at Eleven Madison Park and Clemente Bar in New York City, Sebastian shares his innovative approach to his beverage programs. He discusses the artistry of pairing flavors with gin, his dedication to reducing waste, and his commitment to sourcing responsibly. Beyond the bar, Sebastian discusses his impactful work with Rethink Food and their support of underserved communities. He also opens up about his passion for mentoring young bartenders, helping them grow, and inspiring the next generation of leaders in hospitality. Enjoy this episode as we go Beyond the Drink… with Sebastian Tollius.This season of #BeyondtheDrink is brought to you by Fords Gin, a gin created to cocktail.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com
Founder and CEO Matt Jozwiak of Rethink Food, joins to discuss how he works with a variety of partners to re-purpose discarded food into wholesome, culturally appropriate meals for the underserved.Photo Courtesy of Clay Williams.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.
Founder and CEO Matt Jozwiak of Rethink Food, joins to discuss how he works with a variety of partners to re-purpose discarded food into wholesome, culturally appropriate meals for the underserved.Photo Courtesy of Clay Williams.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.
Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Ken Baker, Culinary Director for Rethink Food, which aims to bridge the gap between excess food and food insecure communities by preparing restaurant-quality meals from food that has been rescued from going to waste. Together, Ken and Nika share their experiences in the restaurant industry and the important decisions restaurants make to balance food waste and profits. Ken discusses how Rethink Food transforms excess into access in food insecure communities by providing nutrient dense, culturally relevant meals. We conclude with a discussion of how to shift the narrative around food waste.You can subscribe to receive the latest episodes of USAID's Kitchen Sink and listen to our episodes on the platform of your choice: Apple, Spotify, and more! Video recordings of the episodes are available on YouTube. Check in every month for new episodes as global experts discuss a range of issues about FLW and methane emissions - from the critical role of youth to the staggering economic costs - and learn about specific ways that USAID is tackling FLW around the world. If you have an idea for an episode topic you'd like to see featured or if you would like to participate in an episode of USAID's Kitchen Sink, please reach out to Nika Larian (nlarian@usaid.gov).There's no time to waste!
Education has a vital role to play in meeting every one of the UN's 17 SDGs. To solve an issue, first you must understand it and education gives all humans the foundation on which to build knowledge, and, via curiosity, learn and progress.But what about education itself? Are people - young and old - around the world getting the opportunities to learn that they deserve? Are they even getting their basic needs met to be in a position to start learning?SDG 4 is… QUALITY EDUCATION - Ensure inclusive and equitable quality education and promote lifelong learning opportunities for all.Expert guest Nathan Atkinson has a stellar career in education and sustainability is a huge part of his purpose and approach. He's a richly experienced Headteacher who is also co-founder of Rethink Food, which aims to deliver 10 million hours of education in support of improved food security.In this episode, Kate and Nathan discuss...The global context. What is the nature of the challenge to improve the current situation where hundreds of millions of young people don't get basic levels of education. Where are the inequalities, what's the direction of travel and how can these macro level problems be addressed? Nathan has experience of working with teachers across the world and is able to bring to life the vast variety of contexts, approaches and solutions that are out there.A national and regional focus. What particular challenges does the UK face? Are teachers overwhelmed? What about funding levels? How do we address a growing mental health crisis in young people that drastically affects their education and future prospects? Nathan describes the in-school experiences that inspired him to co-found Rethink Food and explains how food is the perfect vehicle to address basic "ready-to-learn" needs plus provides a clear path to explore and ingrain sustainability.Finally Nathan and Kate bring the conversation to a practical focus. What can be done to actually deliver SDG 4 at global, national and regional scales? Plus, how can we help? What one thing can we stop doing, and what one thing can we start doing that will make a real positive difference, right now?To find about more about Rethink Food, visit rethinkfood.co.uk The 17 is a podcast themed around the UN's 17 Sustainable Development Goals. A new episode is published on the 17th of each month, and explores a different one of the 17 goals in detail. The UN SDGs represent an all-encompassing plan to protect the future of our planet, it is our responsibility to know what they are, understand them, and make sure that we are doing our bit to help.We are a new podcast and keen to grow. Please subscribe on your usual podcast platform, leave reviews and spread the word about the podcast. Thank you.The 17 is produced by Bwlb - www.bwlb.co.uk
Det var vanskelig å måtte begrense oss da vi skulle sette opp spørsmålene til årets første pod-gjester. For hva er det som kommer til å skje i det året vi akkurat nå har satt tåspissene innpå? Og hva med veien enda lengre fram. Politisk redaktør i Nationen, Anne Ekornholmen, og Ola Hedstein i Rethink Food, lot seg ikke skremme, og stilte i studioet med skarpe blikk.For hva skjer med økonomien i landbruket? Vil bondeopprøret ebbe ut? Forstår vi forbrukere hvor heldige vi er med den norske matproduksjonen?Hva kommer vi til å spise fremover? Hva er rollen for Bondelaget? For bonde- og småbrukarlaget? Hvilke sårbarheter ser vi i dag og i framtid? Puh... Du vil høre Ola og Annes svar på disse spørsmålene, og flere til! For en start på årets Genopodder! Godt nytt år! Hosted on Acast. See acast.com/privacy for more information.
It's time to rethink everything you thought you knew about food, your appearance, and your body. In this episode of Life Repurposed, host Michelle Rayburn is joined by guest Heather Creekmore for a candid conversation about body image and the biblical approach to it. Heather shares her personal journey of struggling with body image issues, dieting, and the realization that her obsession with changing her body had become an idol in her life. The conversation also explores the false promises of diets, the temporary nature of the "after" picture, and how diets do not provide lasting fulfillment as promised. They discuss practical tools to address body image issues and aim to shine a light on cultural expectations, with Heather providing insights from her new book The 40-Day Body Image Workbook: Hope for Christian Women Who've Tried Everything. Join Michelle and Heather as they explore the intersection of faith, body image, and self-acceptance in this thought-provoking and uplifting episode. Show Notes
Chef Daniel Humm (Eleven Madison Park) and Justin talk about what inspired his groundbreaking decision to turn the famed New York restaurant Eleven Madison Park to an all-vegan menu, how Covid sparked the creation of his charity Rethink Food and how a bad bike accident changed the direction of his life. Check out Rethink Food here: https://www.rethinkfood.org/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode of "Let's Talk Farm to Fork," we're joined by Matt Jozwiak from Rethink Food, who we'll talk to about how his New York-based, Nonprofit organisation has been a valuable tool in locally creating a sustainable and equitable food system while also combating food insecurity.https://www.rethinkfood.org/
Rethink Food exists to bridge the gap between food waste and food insecurity. In this episode, we discuss the unique ways in which they are changing the way we look at food and how we can help get this resource to the right people. Chef Jenner joined us to discuss how his restaurant Esme contributes to the community including its partnership with Rethink. It was eye-opening to hear their perspectives and experiences as they have created structures for change. Food insecurity affects the daily lives of so many and we have the resources to help change that. Thank you all for supporting! Let me know what you think on Insta or Tik Tok!Support this podcast at — https://redcircle.com/wayward-muse/donations
Ola og Asbjørn snakker med Ola Hedstein, som er en av tre i Rethink Food. Om vi vil det eller ikke, er norske bønder nødt til å forholde seg til EUs politikk. Ola Hedstein går igjennom det som er nytt i EUs landbrukspolitikk og generelle næringspolitikk, som heter "Farm to Fork" og "Green Deal", og hva det betyr både i EU og for norsk landbruk. Vi kommer også inn på generell landbrukspolitikk med fokus på bærekraft, ny teknologi, og mye mer. Ola Hedstein har lang fartstid i norsk landbruk, og har mange tanker om hva et godt matsystem bør være, også for norske bønder (som ofte blir glemt når andre enn oss selv snakker om landbruk). Følg Rethink Food på Facebook, og få med deg deres livesendinger med gjester, de finnes også som podcast på Spotify, eller på YouTube. rethinkfood.no
في هذه الحلقة ، تناقش نيڤين حنش وضيفها د.حسين حسن، أستاذ وباحث في علم الغذاء والتكنولوجيا في الجامعة اللبنانية الأميركية، مشكلة هدر وفاقد الطعام في العالم وأهمية أخذ الإجراءات اللازمة على الصعيد العام والخاص.فيما يلي بعض الأسئلة المهمة التي أجاب عنها دكتور حسين:١. ما هي الأرقام الحالية عن هدر الطعام في جميع أنحاء العالم؟ وتحديدا في منطقتنا؟٢. لماذا من المهم الحد من هدر الطعام؟ كيف يؤثر هدر الطعام على جوانب مختلفة من حياتنا؟٣. بناءً على نتائج دراساتك العلمية ، ما هي الأسباب الرئيسية لهدر الطعام؟٤. ما هي الطرق الفعالة للحد من هدر الطعام؟حملوا الحلقة وشاركوا رأيكم!In this episode, Nivine hanach and her guest Dr. Hussein Hassan, an associate professor of food science and technology, discuss the global problem of food waste and food loss, and the importance of taking the necessary measures at public and private levels.Below are some of the important questions that Dr. Hussein has answered:1. What are the current figures on food waste worldwide? And specifically in our region?2. Why is it important to reduce food waste? How does food waste affect different aspects of our life?3. Based on your research, what are the main reasons for food waste?4. What are the effective ways to reduce food waste?Download the episode and don't forget to subscribe!Follow Dr. Hussein on LinkedInFollow @nivinehanach on Instagram.Email at info@amotherinscience.com.
Jason Clay is the Executive Director of the Markets Institute at World Wildlife Fund. He comes with decades of unique experiences and a big picture view of global food systems. In our conversation we ask him how power needs to be shifted to transform the food system, what the future looks like for small farmers, and whether we should be intensifying agriculture and sparing land or extensifying agricultural production and sharing land with nature. Jason Clay also shares ideas around how to increase transparency for consumers, improve farmers livelihoods, and urgently scale up systems level solutions.For more info and transcript, please visit: https://tabledebates.org/podcast/episode36Subscribe to Markets Institute newsletter Rethink Food to stay updated on weekly trends in global food systems
A Greenwich Village native, James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. After taking classes at Le Cordon Bleu in London and Paris then graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of some of New York's most storied restaurants including Babbo and Jean-Georges. In the spring of 2007, James joined the team at Eleven Madison Park as a line cook and was quickly promoted to sous chef. In 2010, James placed first in the Bocuse d'Or USA Competition; he then represented the United States at the international finals of the Bocuse D'Or in Lyon, France the following year where he placed 10th in the world. When he returned to New York, James was named chef de cuisine of Eleven Madison Park. Under his leadership, EMP received nearly every accolade bestowed on a restaurant including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the fall of 2013, the same year that it received one Michelin Star. He left The NoMad in 2017 to pursue his first solo project, an ambitious pair of restaurants in the landmark Art Deco building at 70 Pine Street in New York's Financial District. James opened Crown Shy, the first of those restaurants, in March 2019. Just six months after opening, the restaurant was awarded a Michelin star. After 18 months of pandemic-related delays, the pair opened SAGA – a fine-dining restaurant in the tiered spire of the building–in August of 2021. In October 2022, SAGA was awarded two Michelin stars. James is an active supporter of a number of charities working to eradicate childhood hunger in New York City including No Kid Hungry and ReThink Food, for which he sits on the Chef's Council. James has twice co-chaired the annual Chef's Benefit dinner for Cookies for Kids Cancer, a nationally-recognized organization that provides funding for pediatric cancer research. And he's a mentor for Ment'Or organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America. In this episode, Michael and James discuss the mindset of leading a team in a high-stress environment, the key to establishing a positive company culture, and how to carve out time for yourself every single day.
Daniel Humm has received numerous global accolades including multiple James Beard Foundation Awards, three Michelin Stars, and the #1 spot on the World's 50 Best Restaurants list. He is the Chef and Owner of Make It Nice, the New York-based hospitality group behind Eleven Madison Park and Eleven Madison Home. In this episode, Humm reflects on the pandemic, and how opening up his fine dining kitchen to make over 1 million meals for people in need changed his life. We discuss challenges in his career, what it took for him to get to the pinnacle of the restaurant world, what awards and accolades really mean to him, and the impact of a near life-threatening cycling accident. He is a Co-Founder of Rethink Food, a nonprofit whose mission is to create a more sustainable and equitable food system by bridging the gap between perfectly good food that would go to waste with the demand for meals that food-insecure people face. Enjoy this episode as we go Beyond the Plate… with Chef Daniel Humm.Update: The day after this episode aired, EMP received the accolade of being the first three Michelin star rated vegan restaurant in the world. This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.
Men's health challenges, women's health challenges, diabetes, the GI track, Alzheimer's, anti-aging. These are just a few of the issues addressed by the team of Goodman and Castle in their book Rethink Food. Prepare to be amazed!
Men’s health challenges, women’s health challenges, diabetes, the GI track, Alzheimer’s, anti-aging. These are just a few of the issues addressed by the team of Goodman and Castle in their book Rethink Food. Prepare to be amazed!
On “Food Talk with Dani Nierenberg,” Dani speaks to Rini Greenfield, Co-Founder and Managing Partner of Rethink Food, which invests in entrepreneurs building the future of food. They discuss the explosion of innovation in the food tech industry, sustainable investments, and balancing social and financial returns for a more equitable food system that benefits people and the planet. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.
Men’s health challenges, women’s health challenges, diabetes, the GI track, Alzheimer’s, anti-aging. These are just a few of the issues addressed by the team of Goodman and Castle in their book Rethink Food. Prepare to be amazed!
Matt Jozwiak is the Founder & CEO of Rethink Food, a New York-based non-profit that has built a unique system that empowers local restaurants to provide nutritious ready-to-eat meals to local communities. In this episode, we'll chat about how restaurants are donating surcharges from each check to feed local communities, how Rethink is building a marketplace to match local supply and demand for over 7mm meals, and how it's rescued 1.2 million pounds of perfectly good food waste from some of the city's best restaurants.
In 2018, the EPA estimated that more food made its way to landfills and incinerators than any other type of trash. This hour, we're talking with people who help us understand food waste and its impacts. How much food are we wasting and how might we turn food waste into opportunities to reduce food insecurity and generate energy? We talk with Katy Hart, an expert from ReFED, a national non-profit dedicated to ending food loss and waste across the U.S. food system. We also talk with CT Public's Patrick Skahill about his reporting on where our trash goes and how Connecticut and neighboring states are viewing food waste as a resource to reclaim. Plus, Matt Joswiack is a New York chef who turns restaurant food waste into meals that nourish his community. For more information about food waste in Connecticut and New England, read or listen to Patrick's story “Out of the trash, saving cash: How food waste could transform New England's garbage,” and watch the video featuring Domingo Medina's subscription composting company, Peels & Wheels in New Haven. GUESTS: Katy Hart: Operations Director of ReFED. Patrick Skahill: Senior reporter at Connecticut Public. Matt Jozwiack: Founder and CEO of Rethink Food, based in New York. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash, and Katrice Claudio. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.
Every restaurant, no matter how hard they try to avoid it, ends up with food waste. Slow nights, weather impacted outdoor dining, pandemic surges and dips, and just the normal ebb and flow of running a restaurant can leave food on the table, literally. There have been options in the past, but how does a case of celery on the brink or an overstock of milk help by itself?ReThink Food tackled this problem with a solution that puts ready-to-eat meals directly in the hands of those that need it. Starting in 2017, ReThink has distributed nearly 6.9M meals to communities impacted by food insecurity. Here with us today is ReThink's founder and CEO, Matt Jozwiak. Matt has worked in restaurants nearly his entire life starting as a dishwasher and eventually landing as chef de partie at EMP.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.
Denne uken er den internasjonale antibiotika-uken, og da dette er et så viktig tema sender jeg derfor to episoder om temaet!I dag skal vi snakke om jorda vår, bærekraft, matproduksjon og antibiotikaresistens. Og med meg til å snakke om dette har jeg kunnskapsrike og meget kompetente Ola Hedstein Ola. Hedstein har master i husdyrvitenskap fra NMBU, Norges Miljø- og biovitenskapelige universitet og har 35 års erfaring fra den norske matbransjen. Han har jobbet som spesialrådgiver for Landbruks og matdepartementet, som direktør for Stiftelsen Norsk Mat og administrerende direktør for organisasjonen Norsk Landbrukssamvirke. Og siden høsten 2020 har han startet opp en helt ny påvirkningsbedrift for bærekraftig matproduksjon kalt Rethink Food sammen med medgründer Siv Heimdal. Vi går inn på følgende i dagens episode:Hvorfor vi skal tenke nytt om matHvorfor det er mye håp for fremtidenHva vi kan gjøre for å få et godt og bærekraftig samfunnHvorfor vi skal satse på god norsk matproduksjonRegenerativt landbrukHvorfor dyrene er så viktigHvorfor dyrene og plantene må være friske for at vi mennesker skal holde seg friskeHvorfor vi må jobbe sammen, ikke mot hverandreHvordan jorda i verden blir brukt oppAntibiotikaresistensHvorfor fremtiden blir bra!Linker:https://www.fhi.no/sv/antibiotikaresistens/om-antibiotikaresistens/https://antibiotic.ecdc.europa.eu/nbhttps://www.fhi.no/nyheter/2021/Antibiotikauken2021/Link til Rethink Food og Ola Hedstein:https://rethinkfood.no/derfor-etablerer-vi-rethink-food/Om du har noen tilbakemeldinger eller spørsmål, skriv gjerne under episoden på instagram.com/legeromlivet eller facebook.com/legeromlivet. Ha en kjempe fin uke! Alt godt,Annette Disclaimer: Innholdet i podcasten og på nettsiden er ikke ment å utgjøre eller erstatte profesjonell medisinsk rådgivning, diagnose eller behandling. Søk alltid råd fra legen din eller annet kvalifisert helsepersonell hvis du har spørsmål angående en medisinsk tilstand. See acast.com/privacy for privacy and opt-out information.
Throughout his life, Daniel Humm has constantly pushed himself to the edge. So when Covid-19 arrived, he understood the importance of a quick pivot. Forced to close Eleven Madison Park—his three-Michelin-star Manhattan restaurant, named No. 1 in the world in 2017—he had to lay off all of his staff. Facing bankruptcy, Humm reflected on the many food-related issues that the pandemic was heightening, including meat-production carbon emissions, food insecurity, and broken supply chains. The extremity of the situation gave him the courage to boldly transition Eleven Madison Park to an entirely plant-based menu when the restaurant reopened earlier this year, in June. It's one of several ways that Humm is using food to shift perspectives, in the hopes that his approach will lead to environmental and health impacts far outside of the restaurant world.Dogged determination and an inescapable internal call to follow his instincts are chief components of Humm's successful three-decade-long career. After earning a Michelin star in his first executive chef position at age 24, for an inn in the Swiss Alps called Gasthaus zum Gupf, he helmed the kitchen at Campton Place in San Francisco, where he relocated to in 2003, and proceeded to hone his artful and intentional cooking style. Three years later, at the invitation of restaurateur Danny Meyer, Humm moved to New York to become the executive chef of Eleven Madison Park, which he now owns. Recently, Humm has modified his cooking for a higher purpose. With Eleven Madison Park's new dishes, for example, he has created a circular ecosystem in which the purchase of each dinner funds meals for New Yorkers in need. Earlier this year, he launched Eleven Madison Truck, which serves meals to food-insecure areas of New York in partnership with Rethink Food—a nonprofit, for which Humm serves as a co-founder, dedicated to creating more equitable food systems. On this episode, Humm speaks with Spencer about cooking and hospitality as performance, why time is his most luxurious ingredient, and what he would say to New York Times restaurant critic Pete Wells, who recently wrote a cantankerous review of Eleven Madison Park's updated menu.Show notes:Full transcript[02:33] Eleven Madison Park[04:06] Rethink Food [18:49] I Love New York (2013)[47:13] Brad Cloepfil[59:17] Campton Place[01:01:54] Danny Meyer[01:01:54] Daniel Boulud[01:08:47] The New York Times's September 2021 review of Eleven Madison Park[01:11:12] Eleven Madison Truck
Brands and consumer marketers still have a long way to go when it comes to understanding consumer intentionality.Imagine you're helping your friend pick out a new car to buy. You conduct research on behalf of your friend. Your friend buys the car you recommend, and then for the next two months, you receive ads to buy a new car.According to Brad Jakeman, this is a typical example of a brand not truly understanding the consumer's intention. Intentionality goes far beyond behaviors on a surface level, such as searching for a new car in this case. Suppose the brand was to leverage data correctly to understand that you are helping your friend pick out a new car and not buy one yourself. In that case, the brand could deploy a very different, more effective, and less intentional marketing strategy.Check out the latest episode of the Data Unlocked podcast to hear more insights on Leveraging Data & Understanding Consumer Intentionality To Drive Better Experiences.
There is no reason for anyone to go hungry. And Matt Jozwiak of Rethink Food is on a mission to prove it. By partnering with top restaurants and small businesses around the United States, Rethink is creating a new model to end food insecurity. From their home base in New York City, Rethink funnels donations and resources to restaurants who create meals for those in need and they have already served millions of meals through their Rethink Certified program. Rethink shows us what's possible when we take what we already have and maximize the potential good we can do. Listen for ways you can become part of the mission to end hunger in the United States and around the world.SUPPORT Rethink Food: Learn more, donate, and get involved at rethinkfood.org. Follow their mission on Instagram, Facebook, and Twitter. CHALLENGE: Commit to getting involved with food insecurity directly in your community. Seek out local community centers and offer your time as a volunteer, your financial support, or other resources like food. Get closer to the problem so that you can understand how to build the solution where you are.TAKEAWAYS: 1: We don't have to start from scratch to build a better world. We can simply rethink and improve what we already have. 2: Building relationships and strengthening communities is a major key to solving every problem we face. 3: Nobody has to solve any problem alone. We can build support systems to help each other make our individual impact. Visit www.wecanremaketheworld.com for more info and resources.
Men’s health challenges, women’s health challenges, diabetes, the GI track, Alzheimer’s, anti-aging. These are just a few of the issues addressed by the team of Goodman and Castle in their book Rethink Food. Prepare to be amazed!
Orbiting with us this week on Wonderspace is Douglas Samuel. Douglas is the Chief Executive of the Spartans Community Football Academy in Edinburgh and was nominated by our fourth guest Nathan Atkinson at Rethink Food. Spartans is a 4 million pound sports centre that uniquely operates its facilities and community coaching programmes as a social enterprise, reinvesting profits back into the business to support positive social impact in one of the most deprived areas in Scotland. For more information: https://www.spartanscfa.com/ To listen to the previous 41 Wonderspace editions go to: https://ourwonder.space/eipsodes View the video orbit here: https://youtu.be/0eBHRvTRK2o -------------- More about Wonderspace: https://ourwonder.space Youtube: https://www.youtube.com/channel/UCBUt53ifgsf4Hu9tQTWjEmA/videos Facebook: http://facebook.com/ourwonderspace Instagram: http://instagram.com/ourwonderspace Twitter: https://twitter.com/ourwonderspace --------------- Music: https://theade.me Re-wonder: https://asknature.org
What happens when one of—if not the—greatest restaurants in the world suddenly goes 100% plant-based?For perspective, out of the 132 three-star Michelin star restaurants around the world, not a single one is vegan. Suffice it to say, most would say such a move is tantamount to financial suicide.But Chef Daniel Humm—the world-renown chef and owner of Eleven Madison Park—sees it as the greatest purpose-driven, creative challenge of his lifetime.A former pro cyclist and 2:51 marathoner, this Swiss native began cooking at 14, preparing exquisite meals in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, he moved to the U.S. to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, revitalizing the restaurant so completely that in 2017 it was named #1 on the coveted list of The World's 50 Best Restaurants.Like most restaurants, when the pandemic hit Eleven Madison Park closed its doors and grappled with bankruptcy. But it was during this time that Daniel started thinking more deeply about purpose. What he stands for. How he could leverage his talent and resources to meaningfully participate in solutions to food insecurity and the inherently unsustainable nature of food systems more broadly.Bold leaps followed. He converted the EMP kitchen into a commissary to provide free meals to food-insecure New Yorkers. He kitted out a food truck to distribute those meals. He partnered with Rethink Food, a non-profit committed to creating sustainable and equitable food systems, to work on solving food inequality at scale. But his coup de grace involved re-opening the most revered restaurant in the world with a completely plant-based menu—and ensuring that every EMP meal enjoyed pays for five meals freely distributed to those in need.It's a move that sent shockwaves throughout the food world. But Daniel's bet is more than paying off, denoted by a waitlist that currently exceeds 15,000 people.On the very day Eleven Madison Park announced its new menu, I committed to making this podcast happen. My friend, past podcast guest, and former Esquire magazine Food & Drinks editor Jeff Gordinier connected the dots. In turn, Daniel agreed to do the show. But there was a condition: first I must dine at EMP. Deal. I immediately booked a flight to NYC. I joined Jeff for said dinner—an exquisite experience like no other—and the day following convened with Daniel for this exchange.This conversation is about why cuisine at the highest level—food as art—plays a vital role in moving culture forward. It's about what makes a great chef. What pursuing a passion truly entails. And the magic of embracing constant reinvention.It's also about the role that art, minimalism and essentialism have played in the evolution of Daniel's craft and life philosophy.But more than anything, this is a deeply personal tale of evolution. It's about the search for purpose beyond accolades—and what it means to devote your talents in service of a better world.To read more click here. You can also watch our exchange on YouTube (Audio Only). And as always, the podcast streams wild and free on Apple Podcasts and Spotify.Special Thanks to Daniel's team for arranging this dining & podcasting experience and to Joseph Hazan at Newsstand Studio in Rockefeller Center for allowing us to record in his facility. Also, gratitude to photographers Sebastian Nevols (kitchen portrait) and Craig McDean (black & white portraits) for permitting use of their images.Now one of the most important and influential figures in the plant-based movement, it was a privilege to experience Daniel's talents and company. And it's an honor to share this fascinating exchange with you today.My hope is that his words inspire you to deeply rethink your personal capabilities—and to see that the answers you seek lie within.Peace + Plants,Listen, Watch & SubscribeApple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week's sponsors:Athletic Greens: 75 whole food sourced ingredients designed to optimize 5 key areas of health, Athletic Greens is the delicious daily habit that sets you up for a healthy future. I take the packets everywhere I go. Invest in your health without compromise! Go to: athleticgreens.com/richroll to get a FREE year supply of Vitamin D AND 5 free travel packs with your first purchase.Calm: The app designed to help you ease stress and get the best sleep of your life with guided meditations, sleep stories, and more. Right now, my listeners can get a special limited-time promotion of 40% off a Calm Premium subscription at calm.com/richroll. It includes unlimited access to ALL of Calm's amazing content. Get started today!Indeed delivers 4x more hires than all other job sites combined, so you can meet and hire great people faster. There are no long-term contracts and Indeed gives you full control so you only pay for what you need. Listeners can get a FREE SEVENTY-FIVE DOLLAR CREDITto upgrade your job post at indeed.com/RICHROLL. Terms and conditions apply.Whoop: The world's most powerful fitness tracker. Get smarter about how you sleep, recover, and train, so you can unlock your best self. Go to WHOOP.com and use the promo code Richroll at checkout to save 15% off WHOOP.For a complete list of all RRP sponsors, vanity URLs & discount codes, visit Our Sponsors.Show Notes:Connect with Daniel Humm: Website | Facebook | InstagramEleven Madison Park: About | InstagramEleven Madison Truck: AboutTEDX: Ending Hunger in America | Daniel HummRethink Food: MissionEsquire: The Passion of Daniel Humm, the Greatest Chef in AmericaWall Street Journal: Daniel Humm's New Eleven Madison Park Menu Will Be Meat-FreeNew York Times: A Restaurant of Many Stars Raises the AnteNew York Times: The New Menu at Eleven Madison Park Will Be MeatlessNew York Times: For the Chef Daniel Humm, Less Is More. On His Wall, Too.New York Times: At Eleven Madison Park, a New MinimalismNPR: Eleven Madison Park Revamps Menu To Be Entirely Plant-BasedGrub Street: ‘Were You in Veggie Nirvana?' An amateur vegan and a professional food critic on Eleven Madison Park's all-plant menu.Bloomberg: We Ate Eleven Madison Park's $335 Vegan Menu, and Here Is What It's LikeBloomberg: Eleven Madison Park Is Going Vegan Because Kobe Beef Is BasicFine Dining Lovers: Vegan Eleven Madison Park's Waitlist Exceeds 15,000Fine Dining Lovers: The Dishes from EMP's New Plant-Based MenuEater: Chef Daniel Humm Is Relaunching Eleven Madison Park as an All-Vegan RestaurantZagat Stories: Matt Jozwiak And Daniel Humm Take The Fight Against Hunger NationwideRestaurant Manifesto: Daniel Humm Is Fully Committed To VegetablesHOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".Thank The Team: I do not do this alone. Send your love to Jason Camiolo for audio engineering, production, show notes and interstitial music; Margo Lubin and Blake Curtis for video, & editing; graphics by Jessica Miranda & Daniel Solis; portraits by Ali Rogers, Davy Greenberg & Grayson Wilder; copywriting by Georgia Whaley; and theme music by Tyler Piatt, Trapper Piatt & Hari Mathis. See acast.com/privacy for privacy and opt-out information.
CNVRSTN with the Founder and CEO of Rethink Food, Matt Jozwiak! I knew Matt before he started Rethink Food and it's been so incredible watching his success and watching this company scale. They're tackling food insecurity and creating a more equitable + sustainable food system. Having started in NYC, they're now expanding all over the US. We talked about their new Rethink Certified program, the power of vulnerability, working in hospitality, NYC priced Bud Lights and more. If you want to get involved or donate, check out the links below, everything helps! Rethink Food Website Rethink Food InstagramVICE/Munchies on Rethink Food
Join us for a conversation with journalist Larissa Zimberoff, author of the brand new book, Technically Food: Inside Silicon Valley's Mission to Change What We Eat, from Abrams Press. Larissa covers the intersection of food, technology, and business, and her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, Wired, and more. Larissa often presents on, moderates, and leads panels on food tech including at Stanford, reThink Food, Culinary Institute of America, and more. She lives in the San Francisco Bay Area.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.
This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in designing organizations that are innovative and adaptable, and which thrive in uncertainty. He's spent over a decade working with the food and beverage industry and is on the board of Rethink Food in New York.We discuss some of the similarities he found while working with these culinary R&D teams, and we reflect a bit on the past year, which has provided quite a bit of uncertainty. We also talk about goal-setting, challenging yourself, his new project called IDK, pizza-making and eating meat, meat substitutes and vegetables.Thank you to this week’s sponsor Olive & Basket. To order their oils, vinegars and specialty produce, check out their website https://oliveandbasket.com/. You can also find them on Instagram @oliveandbasket================Vaughn Tan================Vaughn’s InstagramVaughn’s TwitterVaughn’s WebsiteThe Uncertainty Mindset (Substack)The Uncertainty Mindset (Book)================CONNECT WITH US================SUPPORT US ON PATREON Get the Chefs Without Restaurants Newsletter Visit Our Amazon Store (we get paid when you buy stuff) Connect on Clubhouse Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.
Brad Jakeman has been building brands and living his true north for years now. Brad is the Co-Founder, Managing Partner of Rethink Food, Senior Adviser of the Boston Consulting Group, and formerly President of PepsiCo Global Beverage Group, CMO of Activision, EVP Marketing of Macy's, and Managing Director, Global Advertising of Citibank. Brad has a passion for developing category disruptive business models and marketing programs that challenge the status quo and build famous world-class brands. He is the co-founder and managing partner of Rethink Food, which invests in the underlying technologies that enable better-for-you food and beverage companies so they can scale, bring their costs down, and be more accessible to various communities. Today, we'll touch on business marketing trends as well as reinvention advice and tips from a veteran of the business brand and media world who has reinvented various parts of his life in so many interesting ways. Brad's story was featured in Chapter 10 of my book, Reinvent Your Life! What Are You Waiting For?, as well as my RE:INVENTION virtual chat, which was launched right after the book was launched in March 2020. Here are some power takeaways from today's conversation: Brad's career journey in corporate America How to determine what you need to do next How you could still reinvent your life if you can't afford to leave your job The driving force behind Rethink Food and the issues they're currently addressing How to Determine What You Need to Do Next In order to determine what you want to do next, do a time and motion study on yourself. Carry around a notebook for a month and create three columns where you can document the following: 1st column: All the things that you do in any one day that you really get motivated and excited about 2nd column: The things that suck energy from you or things you don't necessarily want to do, but you have to do as part of your job You like working in the office? This then becomes your blueprint or lens through which to evaluate other things to do. And the goal is to over-index on Columns 1 and 3 and dramatically under-index on Column 3. Ways to Reinvent Your Life When You Can't Afford to Leave Your Job Everybody's entitled to live the life that they want. Whether or not you can afford to leave a job, nurture yourself in ways that could be meaningful. Reinventions come in all shapes and sizes. You may have to keep your job, but figure out what else needs to change in terms of your relationships, your spiritual life, your hobbies, and your passion. There are frankly other ways to create, bring joy and passions into your life, and satiate your curiosity about other things in the world. 3rd column: The conditions under which you work the best. Do you like working in teams? Do you like working from home or in the office? Resources Mentioned: Reinvent Your Life! What Are You Waiting For? Boston Consulting Group Rethink Food Reach out to Brad at brad@rethink.vc
On this episode of What’s on Your Table, Julie is diving into Chinese-American culture and talking to Winston Chiu. Chiu is a New York City-based chef and entrepreneur. He's worked at top restaurants such as Betony and WD50, but spends much of his time focusing on philanthropy, community, and sustainability within the food space. Chiu co-founded Rethink Food, a nonprofit helping with food insecurity, and has also worked with the Brooklyn Navy Yard. Heritage Radio Network is a listener supported nonprofit podcast network. Support the Feedfeed by becoming a member!the Feedfeed is Powered by Simplecast.
"I like the people. I love food, you know, I mean, but who doesn't? Whether it's a Michelin star meal or a small meal at your home? What I love was the community -- really brilliant people, creative, interesting, driven from all different walks of life that came together.” In this week's episode, we return to hear MCAAD president Kerry Healey speak with the founder and CEO of Rethink Food, Matthew Jozwiak, to discuss tackling the gap between the 70 billion tons of food waste every year in the US and the 42 million Americans experiencing food insecurity. As a college student, Matthew began his career in the food industry as a restaurant dishwasher. After working in France and various Michelin-star restaurants in the United States, Matthew founded Rethink Food on the fundamental idea that access to nutritious food is an essential human right. Rethink's mission is to create a more sustainable and equitable food system in America. Today, with the help of partners such as American Express and Goldman Sachs, Rethink has developed a seamless process of taking excess food from restaurants, hotels, corporate kitchens and grocery stores and repurposing it into nutritious meals for those in need and distributed through community-based organizations - both during times of crisis and beyond.
In this Opportunity Makers interview we connect with Brad Jakeman, Co-Founder of Rethink Food & Senior Advisor at Boston Consulting Group. Brad discusses with Anda his move from Australia to New York City, the different layers of identity that come with immigration, and how diversity can be an economic driver of success.Opportunity Makers is a series of profiles on storytellers in the immigrant community in honor of National Immigrants Day on October 28th, 2020.A company founded by two immigrants - Anda Gansca & Aron Tzimas - Knotch values the diverse perspectives and ideas that the immigrant community brings to the workplace, and we are excited to celebrate some of those diverse voices here.
Hunger is often associated with developing countries, but food insecurity is also present in higher income countries, including the richest country in the world, the United States. The UN wants more people to understand that a way to effectively tackle the problem, and take a big step towards ending hunger, is to reduce the billions of tonnes of food that are lost and wasted each year. Ahead of the first International Day of Awareness of Food Loss and Waste, on 29 September, Conor Lennon from UN News visited a community kitchen in Brooklyn, New York, to find out how reducing food loss and waste can make a big difference to some of society's most vulnerable. The event was co-organized by the FAO and UN Environment Programme Liaison Offices in New York, the Permanent Missions of Andorra and San Marino to the United Nations, Rethink Food and Collective Fare.
Faith and Adam sit down with their friend Brad Jakeman, former president of Pepsi Global Beverage, to advocate for the necessity of abandoning the leadership mindsets and structures of the past. Selective amnesia is required in this Jolty world as we must un-learn and adopt radically new practices and behaviors in real time. Brad is also a partner in a disruptive venture company called ReThink Food, and after this episode was taped it was announced that Boston Consulting Group scooped him up as a Senior Advisor.
Men’s health challenges, women’s health challenges, diabetes, the GI track, Alzheimer’s, anti-aging. These are just a few of the issues addressed by the team of Goodman and Castle in their book Rethink Food. Prepare to be amazed!
Leg 9 of the podcast relay ‘If I knew then what I know now' with Nathan Atkinson, founder of Rethink Food. Nathan has had a very successful career to date starting in primary school education and you'll hear from his story how he has inspired and changed lives. Through Rethink Food he is on a mission to remove hunger as a barrier to learning.
The book Rethink Food answers that all-important question: “Why?” Why do people get sick? Why do foods affect us in such profound ways? Why do people lose weight and drop so many illnesses when they change their diet? One hundred doctors offer guidance.
Inspiring Healthy Plant Based Lifestyle - In English, Hindi & Gujarati स्वास्थ्यवर्धक जीव
Dr.R.Saravanan, BHMS, PGDHSc (Applied Nutrition), CLM Dr Saravanan is a Nutrition & Lifestyle Medicine Consultant. He has a BHMS degree from the Tamilnadu Dr MGR Medical University and a PG Diploma in Health Science in Applied Nutrition from the Faculty of Medicine, Annamalai University. He holds a certificate in Lifestyle Medicine from Medvarsity. He has a certificate in Plant-based Nutrition from SHARAN. He is an internationally certified NLP practitioner too. In addition to this, he has contributed a section in the best life changing book ‘Rethink Food: 100 plus doctors can’t be wrong’. He has written articles about health and nutrition in various magazines and health blogs and have appeared in television shows about diet & nutrition. He also facilitates Nutrition seminars, workshops and wellness retreats. Email: doc.r.saravanan@gmail.com Instagram: https://www.instagram.com/doctorsaravanan/
In this episode, Margaret Anadu, head of Goldman Sachs’ Urban Investment Group, talks about COVID-19’s impact on US small businesses and explains the firm’s recent announcement to commit $500 million in capital for emergency loans to small businesses. Then, three entrepreneurs and graduates of Goldman Sachs’ 10,000 Small Businesses program share their personal stories -- Erin Andrews of Indi Chocolate, a Seattle-based chocolate factory, Ellen McNulty-Brown of Lotuff Leather, a Rhode-Island based leather maker, and Matt Jozwiak of Rethink Food, a New York City-based nonprofit.
"How can we waste so much food while so many people in this country go hungry?" You've probably asked yourself this question before. This very frustrating disconnect between food waste and hunger is what motivated Matt Jozwiak to leave a career in some of the most prestigious kitchens in the world to start Rethink Food NYC, a nonprofit dedicated to taking restaurant leftovers and using a network of trucks and cooks to transport and transform them into nourishing meals for nearby nonprofits.Today, Rethink Food NYC is a shining example of how to build an effective, scalable solution to waste and hunger that has been eagerly embraced by chefs, business people, and activists alike. Matt explains how Rethink Food NYC got its start, why waste is such a pervasive problem in businesses even though no one is trying to waste food and explore the overlooked economic reason why restaurant food is usually trashed instead of donated by default. We also discuss some of the biggest misconceptions about food waste and hunger and explore how good solutions to both problems have to start with respect and thinking holistically. We close our episode sharing ways that everyone can help reduce food waste and hunger in their community.If you're looking for an informative shot of inspiration and knowledge, this is the podcast your week needs!Show NotesCheck out Rethink Food's WebsiteBe sure to follow them on their InstagramRethink's blog is also incredibly informativeWhile many people don't know about it, the Bill Emerson Good Samaritan Act protects businesses from liability when they donate food. Matt's go-to dish to make for loved ones is ratatouille. Here is a recipe! Matt recommended turning your lemon zest into lemon oil. Here's how to make some at home! Matt's go-to karaoke song is "My Heart Will Go On" by Celine Dion
Show Notes and Links here: Dr Scott Stoll https://www.chrisbeatcancer.com/dr-scott-stoll-transforming-healthcare-with-plant-based-nutrition/ Dr. Scott Stoll is a plant-based M.D. on a mission to transform our healthcare system. He is the co-founder of The Plantrician Project and the annual International Plant Based Nutrition Healthcare Conference, which is the largest plant-based nutrition conference for doctors and healthcare professionals practicing evidence-based diet and lifestyle medicine in the world! Dr. Stoll is the author of numerous scientific articles and the best-selling book Alive! A Physician’s Biblical & Scientific Guide to Nutrition. That's right! He's a Believer too. :) Dr. Stoll also co-authored The Change: Transforming Yourself and Your Body into the Person You Want to Beand contributed to the book Rethink Food: 100+ Doctors Can't Be Wrong. Dr. Stoll hosted the 2018 PBS specialFood As Medicine, and has appeared on Dr. Oz, numerous documentaries including Eating You Alive, Wait till its Free, and The Game Changers. And, fun fact, he was also a member of the 1994 Olympic Bobsled Team. Dr. Scott Stoll is brilliant man doing incredible work empowering health care professionals with the knowledge and resources to practice evidence-based nutrition and lifestyle medicine, which is collectively impacting the lives of millions of patients around the world. I am so excited to introduce you to your new favorite MD, Dr. Scott Stoll. Enjoy! Show Notes -Dr. Stoll's origin story [02:11] -How to help people stop "falling apart" [03:35] -The core principle of food as medicine [08:35] -His immersion program & the Plantrician conference [12:23] -Diseases improved by diet change in one week [16:43] -Rewriting your future, one bite at a time [20:01] -The importance of speaking words of hope & healing [22:34] -Smoothie in a tube [24:35] -Weirdo fringe health and wellness [26:05] -Healthy soil project with Rodale [29:05] -What's wrong with eating animals? [32:05] -The protein myth [36:40] -Dr. Stoll's staple meals [42:40] -Learning to crave healthy food [46:20]
On today's episode of All in the Industry®, host Shari Bayer's guest is Evelyn Kim, Co-Founder and Policy Director of Rethink Food NYC, a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. Trained in the history of science, with a specialization in food, science and environment, Evelyn has written articles in academic and public media settings, including Scientific American and the Atlantic. She has worked as a sustainability consultant and educator for restaurants, including Noma and Amass in Copenhagen; and she has given lectures at a number of institutions, such as NYU, Culinary Institute of America and the Teknisk Museum in Oslo. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Sushi Noz in Manhattan. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo courtesy of Evelyn Kim. All in the Industry is powered by Simplecast.
Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking. Links and Show Notes Adobe (https://adobe.com/) Gastronaut (http://www.gastronautsf.com) Eat Retreat (https://eatretreat.org)—“A creative retreat and national community of food leaders” Bernal Heights, SF (https://www.businessinsider.com/bernal-heights-hottest-neighborhood-in-san-francisco-2017-6#it-sits-south-of-the-citys-downtown-and-is-bisected-by-cortland-avenue-a-main-shopping-strip-populated-by-small-markets-cafes-restaurants-and-hair-and-nail-salons-2) Passover (https://en.m.wikipedia.org/wiki/Passover)—“a commemoration of [Jews’] liberation by God from slavery in ancient Egypt and their freedom as a nation under the leadership of Moses. It commemorates the story of the Exodus as described in the Hebrew Bible, especially in the Book of Exodus, in which the Israelites were freed from slavery in Egypt.” Gefilte fish (https://en.m.wikipedia.org/wiki/Gefilte_fish)—“a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.…popular on Shabbat and Jewish Holidays such as Passover.” Matzah balls (https://en.m.wikipedia.org/wiki/Matzah_ball) (or matzo balls)—“Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.” Purim (https://en.m.wikipedia.org/wiki/Purim)—“a Jewish holiday that commemorates the saving of the Jewish people from Haman, an Achaemenid Persian Empire official who was planning to kill all the Jews, as recounted in the Book of Esther.” Kibbutz (https://en.m.wikipedia.org/wiki/Kibbutz)—“a collective community in Israel… began as utopian communities, a combination of socialism and Zionism.” Fake it till you make it (https://www.psychologytoday.com/us/blog/the-empathic-misanthrope/201109/fake-it-til-you-make-it) Jack Dorsey (https://en.wikipedia.org/wiki/Jack_Dorsey), co-founder and CEO of Twitter (https://twitter.com), founder and CEO of Square (https://squareup.com/). Executive Chef (https://jobs.morningadvertiser.co.uk/article/kitchen-hierarchy-different-chef-titles-explained/)—“The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!” Green Monday (https://greenmonday.org/) Meatless Monday (https://www.meatlessmonday.com/) Earth Day (https://www.earthday.org/) Plant-based meals (https://nutriciously.com/plant-based-meal-planning/) reThink Food (https://www.re-thinkfood.org/)—“brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.” La Cocina (https://lacocinasf.org/)—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.” SFMade (https://sfmade.org/)—“build and support a vibrant manufacturing sector in San Francisco that sustains companies producing locally-made products, encourages entrepreneurship and innovation, and creates employment opportunities for a diverse local workforce.” AndyTown Roasters (https://www.andytownsf.com/) Eat Club (https://www.eatclub.com/home/)—“a virtual cafeteria that can satisfy everyone’s tastes by delivering personalized, delicious meals to office teams.” Amanda Hersh (https://twitter.com/amanda_hirsch) of Mighty Forces (https://www.mightyforces.co/) Maslow’s Hierarchy of Needs (https://en.wikipedia.org/wiki/Maslow%27s_hierarchy_of_needs)—“used to study how humans intrinsically partake in behavioral motivation. Maslow used the terms ‘physiological’, ‘safety’, ‘belonging and love’, ‘social needs’ or ‘esteem’, and ‘self-actualization’ to describe the pattern through which human motivations generally move. This means that in order for motivation to occur at the next level, each level must be satisfied within the individual themselves.” Microplane (https://amzn.to/2VIVpb9) (Amazon) Immersion circulator (https://amzn.to/2Q8oveg) (Amazon) Our thanks to Mirit Cohen for joining us. You can find Mirit's articles on LinkedIn (https://www.linkedin.com/in/mirit-cohen/detail/recent-activity/posts/). Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod)) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr)) Tammy Tan (@spicehound (http://twitter.com/spicehound)) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guest: Mirit Cohen, Adobe.
Crack Pies, CBD Burgers, and Charitable Chefs This week in food news is very drug-centric. Milk Bar has renamed its Crack Pie and Carls Jr. is releasing a 4/20 CBD Burger. Massimo Battura is working hard and feeding the homeless. After being slammed by critics for “Crack Pie” being offensive, Christina Tosi of Milk Bar has changed the foods name to Milk Bar Pie. Milk Bar is the second establishment this year to replace the phrase “crack” in their food, the first being HopCat, a large gastropub franchise in Michigan, they changed their “crack fries” to “galaxy fries”. The year is 2019, and even though the crack epidemic has softened up, there are still thousands of people addicted to crack, and it is not something to make light of. Source Fast Food Chain Carl’s Jr is releasing a CBD infused burger for one day to test it out and see if there is a demand. Tom predicted that a fast food chain would put a CBD infused item on their menu back in January. Carl’s Jr is only releasing the burger for 1 day(4/20, obviously) at one location(Denver, obviously) to see if it is something that they should pursue for the rest of the country. Source Massimo Battura was nominated as one of one Time Magazine’s 100 most influential people of 2019. He has started community kitchens all over the world that serve restaurant quality food and feed the homeless, refugees, and the food insecure. Feeding the food insecure is a big topic for this episode, as we interview Matt Jozwiak, the President of ReThink Food, an organization that dedicates themselves to feeding the food insecure. Source An Ode To The Red Sauce Joint This week Bon Appetit put together one of the most comprehensive pieces on Italian- American Cuisine. They titled their work Red Sauce America and put together over a dozen different articles addressing all sorts of Red Sauce culture from Six Degrees of Chicken Cutlets, to Everything You’ve Ever Wanted To Know about Rao’s, and even the History of Buca di Beppo Tom and I talk about our favorite Red Sauce joints, the difference between Italian and Italian-American food, and what how both of our death row meals are Red Sauce dishes. Tutto Bene translated to Everything Good, but more importantly, was the restaurant of my childhood. My father’s office was across the street from them and to this day is still probably where I’ve had the most meals of my life. Chicken Parmigiana, Veal Scarparella, Veal Sorrentino, and of course the Baked Clams. Writing this has me salivating over the memories of dipping crunchy bread into the leftovers of the baked clam tray, the oil, lemon, butter, parsley, and breadcrumbs. This is a visceral experience that can only be replicated at Red Sauce joints In Italian Cuisine Pasta is not a side dish. It is its own course to be respected and appreciated. I think that this is something that Italian-American cuisine gets wrong. I understand how inexpensive pasta is, but to offer it as a complimentary side dish cheapens it. Pasta’s potential is limitless and can go toe to toe with any type of dish. To quote The Big Night “Sometimes the spaghetti likes to be alone” Matt Jozwiak and Rethink Food Tackle The Problem of Food Waste in NYC Sign up to Subscribe and Donate to Rethink Food NYC According to Feeding America, there are 42 million people facing hunger in the United States, with 1.4 million being in New York City alone. Astonishingly, research shows about 40% of the food produced in America today goes to waste; this is equivalent to 70 billion tons. Our goal is to make sure the wholesome excess food gets to hungry mouths. Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need. They transform unused food from grocery stores, restaurants, events, and corporate offices into ready-to-eat, nutritiously dense meals that are delivered to local human service organizations in New York City. With the initiative to run a community kitchen, their top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events. After learning about the Rethink Food mission I reached out to its Founder and President Matt Jozwiak and asked if we could have him on for an interview. We lucked out and he came to visit us in Greenpoint to talk all about what Rethink Food is doing to help food insecurity in NYC. Besides being one of the most impressive people I have met, Matt is also one of the most impressive chefs. He has trained at Noma, Alinea, and most recently Eleven Madison Park. He and his team tackled all the issues of restaurant food waste and food insecurity one by one to develop Rethink Food. I asked Matt if he needs more volunteers, more restaurants to partner with, or anything else. He told me no, they just need more donations. So once again, support the end of food insecurity and donate to Rethink Food. Sign up to Subscribe and Donate to Rethink Food NYC
Can more than 100 doctors be wrong? Can the more than 15,000 medical professionals who are part of the Physicians Committee for Responsible Medicine be wrong? They are advocating a plant-based diet for good health! We will find out why!
Can more than 100 doctors be wrong? Can the more than 15,000 medical professionals who are part of the Physicians Committee for Responsible Medicine be wrong? They are advocating a plant-based diet for good health! We will find out why!
February 2019. Sarah Munger, Rethink Food's Director of Operations, helps to get delicious meals to needy people in NYC. It comes from some of the finest restaurants in this town. Their facility is at the Brooklyn Navy Yard, which has a history of its own.
Chef Plum and special co-host Dave welcome Matt from Rethink Food to the show to talk about what we as chefs can do about waste and leftover mise en place. According to Feeding America, there are 42 million people facing hunger in the United States, with 1.4 million being in New York City alone. Astonishingly, research shows about 40% of the food produced in America today goes to waste; this is equivalent to 70 billion tons. Our goal is make sure the wholesome excess food gets to hungry mouths. Rethink Food NYC Inc is a non-profit organization working to recover nutritious excess food to provide low or no-cost meals to New York City families in need.Follow on insta @rethinkfood.nycthe rethink solutionWe transform unused food from grocery stores, restaurants, and farmers’ markets into meals that are delivered to local agencies in New York City; serving those in need. With the initiative to run a community kitchen, our top chefs can both serve their community while developing entrepreneurial and leadership skills to help students establish an education that they will carry with them into future careers. Rethink Food NYC Inc goes beyond meals by using food as the tool to promote poverty solutions, participate in nutrition education, and convene food policy events.
If you are struggling with excess weight or feel frustrated by the number on the scale, you will benefit from this episode! Dr. Kerrie is incredibly knowledgeable and in this conversation we discuss several reasons why someone may have excess weight, why body composition testing is more helpful than scale weight, food allergies and sensitivities and more. Enjoy! Dr. Saunders’ unique background in psychology, addiction, nutrition, and body composition assessment is unmatched in the US. She is an internationally known Presenter and Author of the first successful application and oral defense for the American Medical Association on the use of Bioelectrical Impedance Analysis in medical settings, co-author of the Guidelines for a Standard of Care for Preventive and Integrated Medicine, and contributing author for the blockbuster book, RETHINK FOOD. Her own book, The Vegan Diet as Chronic Disease Prevention, is a Publishers Bestseller, now in its 3rd printing. She supervised the world’s first multi-university interdisciplinary curriculum for medical schools on the use of food in medicine, and she is a Certified FLT Health Care Provider who has worked with the Physicians Committee for Responsible Medicine. Dr. Saunders is a featured expert on the use of food in medicine in the exciting new Eating You Alive documentary movie, and co-star of the food demonstration DVD series, When Bachelor Meets Homemaker. Dr. Saunders lectures frequently to audiences throughout the US and Canada. You can find more on her work at www.DrFood.org. Visit our sponsor! www.healthiq.com/veggiedoctor (code: VeggieDoctor) Please check out Rocket Surgeons at: www.Facebook.com/RocketSurgeonsMusic www.RocketSurgeonsBand.com Find me at: www.Facebook.com/VeggieFitKids www.Veggiefitkids.com Email me at: VeggieDoctor@veggiefitkids.com Remember to share this podcast, rate and review! Have a plantastic day!
What happens when the food studies of the Culinary Institute of America intersects with the technology of the MIT Media Lab? You reThink Food. On this episode we discuss the programming and hypothesis around reThink Food, the three-day event held November 1-3 at the CIA at Copia in Napa Valley. The thought-provoking program is designed to help leaders drive change in an uncertain future, as well as better understand likely short-term impacts of long-range, highly disruptive trends. Join in us in studio are reThink Food presenters, Nicki Briggs, CIA program Director and Eve Turow Paul, journalist and advisor. Tech Bites is powered by Simplecast
Matt Jozwiak is a chef by trade who knows the high quality ingredients left at the end of a restaurant dinner service often go to waste. It's part of the reason he launched Rethink Food, a non-profit that transforms food that would otherwise be thrown away into delicious meals for hungry people. He'll tell us about why this simple solution required long chats with lawyers and the FDA and how his solution could even be a boon to low-margin food businesses. He'll also explain how he's been able to innovate quickly -- and the important role that humility and listening to others played in making that innovation happen.
The unanimous scientific truth is that you are not meant to be sick and the skyrocketing rates of disease are due to your diet and lifestyle! Today Diane and Amy-Lee Goodman Co-author of the book,"Rethink Food:100+Doctors Can't Be Wrong," talk about the food myths you are told and what simple dietary & lifestyle changes you can make to live the life you want. Most people are steered into the system of conventional medicine believing that your genetics dictates your destiny. The misinformation surrounding your health is one of today’s greatest injustices. The answer to reversing and preventing diseases is almost always right at your fingertips with your food choices. Despite genetics, a diet based on whole, plant-based foods is most directly linked to excellent health, wellness, fitness, and longevity. You can take control of your health with your food choices! Contact Amy-Lee Goodman: http://www.rethinkfoodbook.com Books: Rethink Food: 100+ Doctors Can't be Wrong - Amy-Lee Goodman Amazon Link: http://www.amazon.com/Rethink-Food-Doctors-Cant-Wrong/dp/0991358805/ref=sr_1_1?s=books&ie=UTF8&qid=1460472278&sr=1-1&keywords=rethink+food Contact Diane: Email me at: feedback@DianeRandallConsults.com Visit the website: http://www.dianerandallconsults.com Tell us what you think about this episode by leaving a comment or voice mail: http://www.balanced-living-for-busy-professionals.com Resources Mentioned: China Study – T. Colon Campbell http://nutritionstudies.org/
Today Laura Theodore the Jazzy Vegetarian welcomes Amy-Lee Goodman, co-author of The Meaty Truth. We will discuss why going vegan is good for you, good for the earth and good for the animals. Later in the show we’ll chat with Laura Cheadle, the Rockstar Vegan. Now available for pre-order on Jazzyvegetarian.com - Signed copies of Laura Theodore’s new cookbook, Laura Theodore’s VEGAN-EASE!Jazzy Vegetarian on public television is back for a fifth season, featuring QUICK and EASY meals. (check local listings). Amy-Lee Goodman is co-author of The Meaty Truth and Rethink Food: 100+Doctors Can't Be Wrong. Amy-Lee Goodman is a Wellesley College graduate and co-founded the plant-based food company Zibble Inc. that partners with non-profits to frost a better future. Laura Cheadle, the Rockstar Vegan, lives the hectic, busy life of a popular musician, and is not able to spend much time in her kitchen, but she finds ways to maintain her vegan diet, and is eager to share her ideas with us, along with songs and clips from her award-winning, rockin’ recordings. Laura has five successful albums out and she has opened for The Jonas Brothers, Spin Doctors, Garland Jeffreys, John Oates/Hall and Oates, and Average White Band among others.
This week’s guest on All in the Industry is Anne McBride. Anne regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, The Oxford Companion to Sugar and Sweets, and Food Cultures of the World. She co-authored three cookbooks with famed pastry chef François Payard: Payard Cookies (Houghton Mifflin Harcourt, November 3, 2015), Chocolate Epiphany: Exceptional Cookies, Cakes and Confections for Everyone (Clarkson Potter, 2008), and Bite Size: Elegant Recipes for Entertaining (William Morrow, 2006). With Kathryn Gordon, she co-authored Les Petits Macarons: Colorful French Confections to Make at Home (Running Press, October 2011, which to date has sold more than 64,000 copies) and a cookbook slated for fall 2016 publication, and with Rick Smilow, Culinary Careers: How to Get Your Dream Job in Food (Clarkson Potter, May 2010). She is the culinary program and editorial director for the Strategic Initiatives Group at The Culinary Institute of America, working on program development for industry leadership conferences that include Worlds of Flavor, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends, and reThink Food, a collaboration with the MIT Media Lab that focuses on innovation at the intersection of technology, behavior, design, and food. McBride was the editor and writer of the Institute of Culinary Education’s tri-annual publication, The Main Course, for seven years, and the director of the school’s Center for Food Media between 2008 and 2011. McBride is the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts that examines the connections between food and science. A native of Switzerland, McBride sits on the Association for the Study of Food and Societyand The Culinary Trust boards and on the James Beard Foundation Awards Committee, and was a two-term board member of the New York Women’s Culinary Alliance. She serves as a James Beard Awards judge and is a frequent presenter and moderator at scholarly and trade conferences. This program was brought to you by EscapeMaker.com.
Amy-Lee Goodman is the cofounder of the plant-based food company Zibble Inc., that is committed to providing delicious plant-based foods to frost a better future. She is coauthor of recently released book Rethink Food: 100+ Doctors Can’t Be Wrong and the monthly wellness contributor to Vegan Lifestyle Magazine. She graduated with honors from Wellesley College with a degree in Political Science. She lives in New York. She is the author of "Rethink Food: 100 Doctors Can't Be Wrong" and you can learn more about her book at RethinkFoodBook.com Thanks for tuning in, please subscribe and leave a review of the Healthy Wild And Free podcast in Itunes by clicking here. Enjoy your day! - David Benjamin HealthyWildAndFree.com Follow On Facebook. Subscribe On Youtube.
Today award-winning television host, popular plant-based cookbook author and vegan chef Laura Theodore, the Jazzy Vegetarian welcomes Shushana Castle and Amy-Lee Goodman authors of RETHINK FOOD: 100+ Doctors Can't Be Wrong. Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites, Laura Theodore’s newest cookbook, is now available wherever fine books are sold along with her popular book: Jazzy Vegetarian, Lively Vegan Cuisine That’s Easy and Delicious. Watch Jazzy Vegetarian on the CREATE Channel all across the country! RETHINK FOOD: 100+ Doctors Can’t be Wrong by Shushana Castle and Amy-Lee Goodman features more than 100 of the world’s leading doctors who substantiate why all animal-based products are damaging to our health and should be completely removed from our plates. Shushana Castle worked in the financial sector for 25 years and sits on numerous environmental boards. Amy-Lee Goodman is a Wellesley College graduate and co-founded the plant-based food company Zibble Inc. that partners with non-profits to frost a better future.
In the history of disease we have never before faced such rampant levels of illnesses. We are turning to prescriptions for answers, but they do not address the root cause of diseases. The truth is our health is not completely dictated by our genes. Our meat and dairy diets are the primary cause of our alarming rise in chronic health problems and disease. Shushana Castle and Amy-Lee Goodman are a seasoned co-author team passionate about helping others change their diet, to improve their lives. This duo aims to spread the message about how our food, health, and environment are all interconnected. The authors have appeared on dozens of TV and radio shows interviewing leading doctors and scientists in their respective fields about how our food choices are intimately connected to our health and the environmental crisis To learn more about Shushana and Amy-Lee you can visit their website at: www.rethinkfoodbook.com or Rethink Food - 100 Doctors Can't Be Wrong You can listen live by going to www.kpft.org and clicking on the HD3 tab. You can also listen to this episode and others by podcast at: http://directory.libsyn.com/shows/view/id/moneymatters or www.moneymatterspodcast.com
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