Podcasts about thug kitchen

Hey Pickles!This week we cook from the controversial cookbook, Thug Kitchen 101.We discuss this, and how we've all been duped into believing that Coconut Bliss, now Cosmic Bliss was a vegan company!We've made some incredible discoveries concerning the origin of this company. You won't believe it!Will we ever stop being let down by corporate greed?Thanks so much for listening!We appreciate you!Support the show

In this episode I have a conversation with Claire Bartholic who is a plant-based athlete and running coach! Claire is also the host of The Run to the Top Podcast. Claire is a 2:58 marathoner and a multiple Boston Marathon qualifier. Claire and I discuss how and when we went plant-based, give recommendations for how to incorporate more plants into your diet, and how to be a healthy endurance athlete on a plant-based diet!! Claire Bartholic IG: @theplantedrunner Run to the Top Podcast: https://runnersconnect.net/running-podcast/ Runners Connect: https://runnersconnect.net/ Chloe Coscarelli https://www.chefchloe.com/ Thug Kitchen cookbook (rebranded Bad Manners): https://www.badmanners.com/ For more information on my coaching services please visit: Website: https://www.trainingwithtucker.com/ IG and Facebook: @trainingwithtucker Email: tuckergrosecoaching@gmail.com

This week on the show, we're talking about the new vegan liquid mozzarella from Miyoko's, a no recipe recipe for homemade tomato soup, the rebranding of Thug Kitchen to Bad Manners and their upcoming cookbook, and how to handle it when someone in your household doesn't like what you cooked. As always, if you try … Continue reading Episode 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook The post Episode 371: Liquid Mozzarella, Tomato Soup, Bad Manners Cookbook appeared first on Local Mouthful.

Happy Friday-Eve #Activators! It's been a few weeks since we've dropped a new episode, but we are back. A few weeks ago, I was able to have a super informative and open conversation with Baltimore native and owner of @Goodpartandco juice and smoothie bar, Quintel Harcum.He talked specifically about his business, his own plant-based journey, and advice/tips for those about the benefits of a plant-based diet and how to pursue a plant-based lifestyle.I loved being able to hear from Quintel about how he is using his role in the nutrition industry to impact our community. On this episode, he shared a lot of resources including ones for you to test out some healthy recipes: The Medical Medium, Plant-Based Sports Nutrition, Afro Vegan, and Thug Kitchen. You can find most of these on Amazon, and target for Plant-Based Sports Nutrition. Make sure you tune in and listen to what he had to say! You can also follow him on FB, IG and Twitter @Goodpartandco. Stay activated, Micah *Disclaimer: This was recorded in August during National Black Business Month.

In today's episode we learn ALL about: Optimizing health and fitness through plant based nutrition. Favorite foods, supplements, and where to shop. A number of actionable and easily implemented steps to being more plant based! But wait, can you get enough protein? Our guest Tony does! In this episode we go into a deep dive on the diet and lifestyle of a Vegan Strongman. Each Wednesday, join Josh & Travis, long time friends building their businesses, as they deep dive topics and interview guests to teach themselves and their listeners how to turn struggles into strengths, follow their passion, and pursue greatness in everything mind, muscle, and money. This podcast is for anyone who is looking to improve their health & fitness, leave the job they hate to find their passion, or generally improve their life. Tony Meitin is a coach at F45 Training, a Strongman athlete, oh and also a Vegan! If you enjoyed this show, PLEASE like, review, rate, and provide your thoughts and feedback we would really love to hear from you! Links from the show @tonymeitin (Today's Guest - DM with any questions!) @torre.washington (Plant Based Athlete with lots of amazing info) True Nutrition (where to get plant based supplements online! Customize your own supplements at www.truenutrition.com) Water Course Foods (amazing Plant Based restaurants in the Denver Area - you can look up similar restaurants in your area!) Thug Kitchen (the official Vegan Cookbook! Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck (Thug Kitchen Cookbooks) How to contact us @travishawkesmedia (contact Travis for media bookings, questions about the podcast, etc!) @joshlevinefitness (contact Josh for training booking, questions about the podcast, etc!) @tonymeitin (contact Tony for training, questions about how to go vegan, etc!) Where to give us feedback or ask questions: Apple Podcasts - Please rate and review us on Apple Podcasts! Youtube Channel - Please like and subscribe, you can also leave comments here and we'll get back to you! JLF Community (Facebook Group) - join this private community and talk anything fitness! INSTAGRAM - DM us any questions or feedback you have and we will get back to you! Call us and leave us a message on Anchor - use our Anchor Link here, click "message" to give us a call with any questions, feedback, or ideas for future episodes. We'd love to hear from you and may even include your voicemail on a future episode!

The title from this episode comes from my favorite cookbooks - Thug Kitchen (more cookbook recommendations at the end) and the Book of the Week is one that transformed how I eat forever. In today's conversation, we're getting into the book, The China Study: Startling Implications for Diet, Weight Loss and Long-Term Health by T. Colin Campbell PhD and Thomas M. Campbell II. It's filled with research, studies, and resources on the benefits of minimizing the meat and dairy we consume and the case for adding in more (real) plants. You'll get a sneak peek of the wide-range of areas this book covers as we go through today, 13-fun and random facts that will give you something to chew on (cheesy pun intended) and might entice you to go and grab this book for yourself. It is VERY "sciency" so if you like that kind of thing, ,you'll appreciate this. If you're not so much into that level of detail, there's plenty of charts and graphs to follow along and still get the point. Either way, once you get into it, I think you'll find it very eye-opening and maybe even binge-worthy as you learn more about how to live longer, be healthier, and prevent/reverse disease. You'll hear how despite being a vegetarian since college, I wasn't that healthy (mostly because I didn't actually eat that many vegetables), and how this book significantly shifted my perspective on what I put into my body and what goes into the food I put into my body. After committing to this transformation a little over 10 years ago, my acne and "backne" that I was still majorly struggling with in my mid-20s became almost non-existent, my skin also felt brighter, I rarely was ever constipated (I thought this could me TMI, but I know you can handle it), I lost weight, and I was able to complete a full marathon, 100% on a plant-based diet, in less than 4 hours (sharing this not to brag, but to highlight the strength and energy I had from this shift). When you think about food, I always like the approach of how I can add in more healthy foods instead of focusing on all the will-power you're going to need to cut things out. I have found almost by default that will happen overtime by getting crowded out by all the food that's bringing you health and energy. *I think we all already are aware of this but just in case - I am NOT a medical professional of any kind. The information I shared today is directly from this book or my own personal experience, which most likely will be different from yours. I know you're smart and will consult with your doctor on any major changes this book might inspire. xoxo. Additional Resources: Grab The China Study here: https://amzn.to/3fPez5U Thug Kitchen Cookbook: https://amzn.to/36jxQta The Joy of Vegan Baking: https://amzn.to/37g2B1s Prevent and Reverse Hearth Disease book: https://amzn.to/36nswVU The Truth About Cancer: https://amzn.to/2VkdTvX Thrive - The Vegan Nutrition Guide to Optimal Performance in Sports: https://amzn.to/2JwEZxd Forks Over Knives documentary: https://www.forksoverknives.com/ Food Inc. documentary: https://youtu.be/IJDGUxqEdYY Mayo Clinic article - How plant-based food helps fight cancer: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/how-plant-based-food-helps-fight-cancer/art-20457590 The Gerson Therapy method: a natural treatment that activates the body's extraordinary ability to heal itself through an organic, plant-based diet, raw juices, coffee enemas and natural supplements - more here.

Humorist Jonny Sun (Everyone's a Aliebn When Ur a Aliebn Too: A Book) joins Andrew and Tawny to discuss if you should use the n-word if your black friend “gives you the pass,” the Thug Kitchen cookbook, and much more. As always, leave us a message about anything you think is racist at (323) 389-RACE. This episode is brought to you by Joe Pera Talks With You on Adult Swim.

In this episode, we discuss the best-selling cookbook series from Thug Kitchen. For years, the authors of this series were accused of using digital blackface. Recently, the authors have issued an apology and announced a name change. Listen as we discuss the cookbook content, cultural appropriation, and the problematic practice of profiting off BIPOC stereotypes. --- Support this podcast: https://podcasters.spotify.com/pod/show/nutrient-sisters/support

Join Caroline Wilson, Corrie Perkin and producer Jane Nield for their Good Local Tips for Ep 142.Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.SHOW NOTESKevin Murphy’s Retouch.Me Spray available HERE.Corrie’s interview with Leigh Sales is available to view HERE. Caro recommends Ray’s Hard Seltzer available HERE.Dyson’s new air wrap is available HERE. Listener Sally Anne Howe recommends ‘Echo in the Canyon’ on Apple TV available HERE.Listener Mff D recommends checking your local library membership – they give you free access to the RB Digital App for Ipads. Free access to over 300 latest and back issue magazines including Delicious, Gourmet Traveller and Taste etc.To check out Corrie’s Father’s Day Gift Guide – head to www.mybookshop.com.au HERE.Listener Joanne van Homrigh recommends Thug Kitchen (eat like you give a %^*%) . Details HERE.Caro’s just planted a Buddah’s Hand citrus tree – more details about this unusual fruit HERE.and a Cape Chestnut Tree – more info HERE.For videos and pics make sure you follow us on Instagram @DontShootPod.Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.Email the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced, engineered and edited by Jane Nield for Crocmedia.

This week we conclude our deep dive into the controversial history of, and backlash against, Thug Kitchen. Having explored the context and history of the brand in part 1, we […]

*SOUND NOTE: We apologize for the slight echo that can be heard from 1:10 to 4:30. It DOES go away, but we understand if you’d like to skip ahead to 4:30 to get past it. Welcome BACK to the Peas of Mind Podcast! It's been a while, and a lot has happened since we've been away. From our own personal life changes to a global pandemic, it's been quite a year. What hasn’t changed is our passion for plant-based foods and cooking. Since most of us have been at home, we figured now would be as good a time as ever to pop into your feeds with a bit of joyful distraction, inspiration, and veg-cooking motivation! In this episode, we talk about what we've been up to amid the pandemic, how our cooking habits have (or haven't) changed, new recipes we've tried, and staples we're sticking with as we try to avoid all cooking stresses in an already insanely stressful time. If you’re looking to mix it up while you’re staying safe at home, here are some of the recipes we mentioned in the show: Vegan lemon Ricotta pasta: https://frommybowl.com/vegan-lemon-ricotta-pasta/ Chickpea chocolate chip cookies: https://frommybowl.com/chickpea-chocolate-chip-cookies/ Chickpea salad sandwich: https://minimalistbaker.com/chickpea-sunflower-sandwich/ Coconut lime rice with red beans and mango (original source: Thug Kitchen): https://www.bigoven.com/recipe/thug-kitchen-coconut-lime-rice-with-red-beans-and-mango/2214757 Southwestern-style quinoa salad: https://tasty.co/recipe/southwestern-style-quinoa-salad Roasted eggplant curry: https://tasty.co/recipe/roasted-eggplant-curry Peanut butter oat balls: https://www.purplecarrot.com/plant-based-recipes/peanut-butter-banana-oat-balls-with-chocolate-chips Vegan cornbread: https://food52.com/recipes/31697-no-fuss-vegan-cornbread Have your cooking habits changed at all amid this pandemic? We’d love to hear about your experience. Email us at peasofmindpodcast@gmail.com or tweet/DM us @peasofmindpod on Twitter or Instagram. Thanks so much for listening. If you’re enjoying our show, drop us a rating on Apple Podcasts. It helps fellow vegetarians, vegans, and the veg-curious find the show. Thanks to Milan Gary for our cover art (www.milangary.com) and Bensound for our royalty-free intro song “Clear Day” (www.bensound.com).

After nearly a decade of profiting off of cultural appropriation, Thug Kitchen finally announced they would be changing their name.  This news prompted strong responses from both their supporters as […]

Exploring our family histories around race and privilege, what stayed with us and what we left behind. Ongoing debate over whether white people can ever cook non-white food, a lot of shit talking about Thug Kitchen, and MORE. Find us on Instagram @lagusta and @americanweekends.

This week, Matt and Michelle chat medieval milk, Covid corn dogs and the end of Thug Kitchen. 

Historically, Black-operated farms have been excluded from USDA relief. Now, similar concerns are brewing with the distribution of funds from the $2 trillion CARES (Coronavirus Aid, Relief, and Economic Security) Act passed in March. Juneteenth, commemorating the end of slavery, is this week and is celebrated through the lens of food. Next, finding inspiration and alternatives now that cooking fatigue has set in after months of quarantine. Also, revisiting the controversy of “Thug Kitchen” and an update on street vending under the al fresco dining initiative.

For our weekend grab bag we're joined by special guest Sunny Merry, co-host of the The Mocktale Hour, a new podcast "for the sober-curious and the alcohol-free." Before talking to Sunny, Antoinette follows up on her social distancing bonus episode with news of changes to the rules for visiting certain Austin parks, and she and Lucas discuss Lucas' message to his fellow white people from yesterday. Next, Sunny Merry joins OTW to talk about her new podcast, The Mocktale Hour. Sunny helps us explore sobriety in this age of quarantine, the challenges facing those in alcohol recovery, and we hear about how she's been spending her shelter-at-home time (hosting a socially distant yard sale is involved!) You can find The Mocktale Hour on Apple Podcasts, Google Podcasts, Stitcher, and Spotify, and be sure to say hi on Instagram and Facebook, too!Looking for more on alcohol and COVID? Check out "The Dangerous Rise of Drinking Culture in Quarantine" by Penny Guisinger in The Temper, and "Are You Drinking Too Much in Quarantine?" by Korin Miller in Prevention.We close out every Friday by sharing what we're listening to, reading, and watching to stay grounded during this unsettling time: * Antoinette's been cooking of late, and recommends trying out this Chocolate Crazy Cake and the vegan recipes over at Thug Kitchen. * Sunny and her fam have been watching Upload on Amazon, a satire that is even keeping her teenagers engaged. * Meanwhile, Lucas, who continues to have trouble sitting down to read during quarantine, is giving audiobooks another go. His first listen? Stephen Harrigan's history of Texas, "Big Wonderful Thing," narrated by George Guidall.Finally, if you've been finding OH THIS WORLD useful and would like to help us keep going, consider supporting us on Patreon. Neither of us is looking to make money off this enterprise, but we are trying to get to a point where the podcast pays for itself. Thanks for your support! As always, let us know what you're up to this weekend. We're on Twitter & IG @OhThisWorldPod or drop us a line at ohthisworldpod@gmail.com.Stay safe and healthy this weekend!This episode was recorded on Friday, May 8, 2020.

welcome back. crazy times were living in, right? in this week's episode of the podcast, hosted by tyrathetaurus, we dive into the controversy that surrounds a New York TImes Bestselling vegan cookbook "Thug Kitchen". Thug Kitchen has been a blog and a cookbook for a few years now and it has sparked conversations in PoC spaces and platforms. People of color have expressed anger and resentment towards the creators of Thug Kitchen due to their appropriation of black culture, slang and oppression. Towards 15:00, we discuss the back story of how Thug Kitchen was created. Around 44:41 we talk about how dehumanizing PoC feelings and emotions is common in white spaces and society and what coded language and phrases are. Last towards 46:34, we discuss exactly how I personally feel about the cookbook, the creators and the book's usage of black oppression, ebonics and AAVE. Grab a drink or two, and come be my friend for an hour?

Find out more about and support our 22 Million Campaign - https://nicolettericher.com/ Want to improve your health… Click here to access our FREE resources so you can live your best life! https://nicolettericher.com/free-stuff Sign up for T.Colin Campbells Global 10 day jumpstart to flatten the curve – course starts May 10th - https://plantpurecommunities.org/global-jumpstart/ Today Nicolette teaches us about about all the things you need to do, to build resilience in your immune system, your body and your community so that you can defend yourself against COVID-19 and future health pandemic and current day chronic disease epidemics. These are the vital tools that main stream media are not talking about which can help to flatten the curve faster and will build strong and vibrant individuals and communities. Beyond hand washing and social distancing, there are 6 elements to creating a healthy COVID-19 life - Nutrification including Juicing, Detoxification, Supplementation, Breathing and Sleep. Sign up for Nicolette’s Eat Real to Heal Course for only $97 and dive deeper into the art and science behind these topics. The Eat Real to Heal Course is an Organic, Whole Food Plant-Based lifestyle to living your best life. Sign up for the Eat Real to Heal Online Course – https://nicolettericher.com/eat-real-to-heal Follow Nicolette Instagram @nicolettericher Facebook @nicolettericher www.nicolettericher.com Discussed on the PODCAST: Google scholar - https://scholar.google.ca/ NUTRIFICATION DOCUMENTARIES TO WATCH Game Changers - https://gamechangersmovie.com/ Forks over knifes - https://www.forksoverknives.com/ Cowspiracy - https://www.cowspiracy.com/ What the Health - https://www.whatthehealthfilm.com/ Vegucated - https://www.getvegucated.com/ Farmers Footprint – Dr Zach Bush - https://farmersfootprint.us/watch/ NETFLIX What the Health - https://www.netflix.com/title/80174177 Cowspiracy - https://www.netflix.com/title/80033772 The C word - https://www.netflix.com/ca/title/80126485 The Biggest Little Farm - https://www.netflix.com/title/81031829 Forks Over Knifes - https://www.netflix.com/title/70185045 The Game Changers - https://www.netflix.com/title/81157840 COOKBOOKS Engine 2 Diet - https://plantstrong.com/books The Gerson Cookbook - http://store.gerson.org/store/Gerson-Cookbook.html Thug Kitchen - https://www.thugkitchen.com/books How not to Die cook & book – Michael Greger - https://www.amazon.ca/How-Not-Die-Discover-Scientifically/dp/1250066115 Eat to Live - Joel Fuhrman - https://www.amazon.ca/Eat-Live-Amazing-Nutrient-Rich-Sustained/dp/031612091X/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587579959&sr=1-1 Joel Fuhrman - https://www.drfuhrman.com/ Neil Barnards cookbook - https://www.amazon.ca/s?k=neil+barnard&ref=nb_sb_noss_1 BOOKS The China Study – T. Colin Campbell - https://www.amazon.ca/China-Study-Comprehensive-Nutrition-Implications/dp/1941631568/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587580114&sr=8-1 The Alzheimer’s Solution – the Sherzai team - https://www.amazon.ca/Alzheimers-Solution-Breakthrough-Symptoms-Cognitive/dp/0062666487/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587580147&sr=8-1 Blue Zones – Dan Bulvener - https://www.amazon.ca/Blue-Zones-Second-Lessons-Longest/dp/1426209487/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587580198&sr=8-2 Pleasure – Doug J. Lisle & Alan Goldhammer – https://www.amazon.ca/Pleasure-Trap-Mastering-Undermines-Happiness/dp/1570671974/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587580234&sr=8-2 Eating on the Wild Side – Jo Robinson - https://www.amazon.ca/Eating-Wild-Side-Missing-Optimum/dp/0316227935/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587580317&sr=8-1 Healing Diabetes – Charlotte Gerson - https://www.amazon.ca/Healing-Diabetes-Gerson-Way-Charlotte/dp/1937920143/ref=sr_1_2?keywords=healing+diabetes&qid=1587580349&sr=8-2 Lifelines – Elaine Chin - https://www.amazon.ca/Lifelines-Unlock-Secrets-Telomeres-Healthier/dp/1927958407/ref=sr_1_2?keywords=life+lines+chin&qid=1587580382&sr=8-2 Healing the Gerson Way – Charlotte Gerson & Beata Bishop - https://www.amazon.ca/Healing-Gerson-Way-Defeating-Diseases/dp/0976018624/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587580422&sr=8-1 Eat Real to Heal – Nicolette Richer - https://www.amazon.ca/Eat-Real-Heal-Medicine-Arthritis/dp/163353782X/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1587580449&sr=8-1 PODCASTS Rich Roll - https://www.richroll.com/category/podcast/ Sonya Looney - https://www.sonyalooney.com/podcasts/ Eat Real to Heal - https://nicolettericher.com/podcast JUICING – Sign up for the Eat Real to Heal Online Course – https://nicolettericher.com/eat-real-to-heal - $97 DETOX Berkey - http://berkeywater.ca/ Water Filters - https://gerson.org/gerpress/gerson-supplies-air-water-filtration/ SUPPLIMENT Stat MX - https://www.statmx.com/ Midwest Health & Nutrition - https://www.midwesthealthandnutritioninc.com/ Book - Orthomolecular Medicine for Everyone - https://www.amazon.ca/Orthomolecular-Medicine-Everyone-Megavitamin-Therapeutics/dp/1591202264/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=&sr= BREATHING Wim Hoff - https://www.wimhofmethod.com/ Holotropic Breathing - http://www.holotropic.com/holotropic-breathwork/about-holotropic-breathwork/ Bonnie Cohen, Guiding breathing - https://www.bodymindcentering.com/ Box Breath - https://www.medicalnewstoday.com/articles/321805 MEDITATION Emily Fletcher – https://zivameditation.com/ ALCOHOL FREE LIVING One year no beer challenge – https://www.oneyearnobeer.com/ HEALTHY HABITS Atomic Habits - https://www.amazon.ca/Atomic-Habits-Proven-Build-Break/dp/0735211299/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr= Mel Robins - https://melrobbins.com/ Find out about our Richer at Work program - https://nicolettericher.com/richer-at-work Find out ways you can work with Nicolette to improve your health here: https://nicolettericher.com/work-with-me Find out more about our non-profit society Sea to Sky Thrivers - https://seatoskythrivers.com/ Want to know more about Nicolette’s Green Moustache Café’s https://www.greenmoustache.com/ Buy the Eat Real to Heal Book here: https://www.amazon.ca/Eat-Real-Heal-Medicine-Arthritis/dp/163353782X/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1567629190&sr=8-1

I’m going to pose the radical idea that people can be polite, maybe even civil, and still sprinkle in some profanity. That said, while too much cursing may not necessarily be uncivil, it does, at a certain point, become overkill.  A good example is the cookbook Thug Kitchen, subtitled: “eat like you give a fuck.” The presumed edginess of profanity in public takes over actually saying anything interesting. You can be cliche by having no opinion and just saying things are nice and cool or you can be cliche by saying horrible, offensive shit to people. What, then, does thoughtful profanity look like? I discuss two examples, First up is the weight loss podcast “Losing 100 Pounds with Phit-n-Phat.” The host, Corinne Crabtree, does the best job of defending the f word that I’ve ever heard. Second is Colin Firth’s defense of a PG-13 rating for the Oscar-winning film The King’s Speech, despite the profanity filled scene in which the Prince overcomes his stutter. If lady-boner-mark-darcy-commander-of-the-order-of-the-british-empire-Colin-Goddamned-Firth thinks that families can and ought to rally together over a cathartic f-bomb dropped strategically amidst a historically sound Oscar-winning period film, then, well, who the fuck are you to say otherwise, really? Click to read the blog version of the episode ENJOY THE SHOW? *Follow the show on Facebook and on Instagram @rhetoricleespeaking for more teasers, highlights, and awesome graphics *Don’t miss an episode. Subscribe on iTunes/Apple Podcasts, Google Podcasts, Stitcher, Spotify, or via RSS.  *Take 20 seconds to leave a short review and 5 star-rating (I’ll even take 4 stars, I’m not greedy). Reviews helps future #rhetoricnerds find the show! DIDN’T ENJOY THE SHOW? That’s cool. I’m not for everybody. I would still love to hear from you on social media or at rhetoriclee@gmail.com.

Season 1 concludes with some of my favorites: music, cook book, and my best friend! Tchaikovsky's violin concerto is a pinnacle of any violinist's career and the more I learn about it the more fascinating it is. Hot mulled spiked cider: 5 cups apple cider or juice, 1 orange cut into slices, fresh ginger, 3 cinnamon sticks, 1/4 teaspoon ground all-spice, simmer for four minutes, add 1 cup rum or bourbon. Check out more from the Thug Kitchen here! Become a Patreon subscriber to support season 2 With special guest Brianne Perreten

In one of TWO new episodes this week, join Matt and Michelle as they help you out this winter with some spectacular meal ideas that you can do without too much hassle. Remember -- soup is not a science. Also, we dive in the whole Golden Globes/vegan meal kerfuffle, wine price increases and gas station sandwiches.

Matt Holloway and Michelle Davis put the thuggery into Thug Kitchen, a multi-media empire built around the idea of eating like you give a f*ck and writing like you don't. These two came from nowhere with nothing but a great idea and the courage to stick to their guns. Now look at them! Social Media: @thugkitchen Find me on Instagram or Twitter. Please consider supporting this podcast. This Amazon affiliate link kicks a few bucks back my way. Music: “Brightside of the Sun,” by Basin and Range; “Stay Here” by Manna Ray; “Smoke Alarm,” by Carsie Blanton.

Happy New Year from FORKED UP! We start off the new decade with a trip back to the PREVIOUS decade, looking back at the food trends of the '10s such as avocado toast, bone broth and others. Also, Matt and Michelle make a few New Years resolutions and share a few of their favorite cookbooks from the past ten years!

Happy New Year #Podcast Play Cuzzins! If you made the #resolution to go #vegan for #veganuary , lemme offer you some encouragement. Some of your fave rappers may be #meatless as well, let's talk about it... Hit me up on Twitter @OdcastTMP or join the TMPodcast FB Group! S/O to Thug Kitchen and BOSH!

Vegan cookbook superstars / hosts of the FORKED UP podcast - MICHELLE DAVIS & MATT HOLLOWAY talk about dating - breaking up - starting a company - and going to the top of the NY Times Best Sellers list!! ALSO: A special vegan edition of SAUCE THAT CRUNCH!! This holidy season - treat the man in your life with MANSCAPED! Get 20% Off and Free Shipping with the code SHOWMANCE at www.manscaped.com Download Jenna's new favorite mobile game BEST FIENDS - free on the Apple App Store or Google Play! Join the LaCroix community on social at @lacroixwater OR go to www.LaCroixwater.com Be good to your heart! Learn how at www.heart.org - the official website of The American Heart Association!

Today I chat with Miranda about what it’s like for her to cook for one. We talked about cooking a protein to use for throughout the week, adding whatever vegetable to whatever (more or less), us a microwave steamers are great. Miranda's favorite recipe resources are the Tasty app, her mom, and Thug Kitchen cookbooks. We talked about how life and eating patterns fluctuate through seasons, to be flexible, AND THAT’S OK.

Thug Kitchen's Michelle and Matt (3x #1 NY Times bestsellers, Forked Up podcast) join Mike and Mary Jane to talk about going from punching the clock at survival jobs to promoting their best-selling vegan cookbooks by whipping up dishes with Rachael Ray. They explain jackfruit, question baby boomers, and share how they keep their hustle going. Check out TK's Instagram: they just promo'd details for their 4th book, which comes out in Fall 2020 and inspired the title of this episode so Get. Your. Shit. Together. GIVE US 5 STARS ON ITUNES / SUBSCRIBE / EAT PLANTS SMOKE HERB Music by Jesse Case Weed+Grub IG Weed+Grub Facebook Thug Kitchen IG Thug Kitchen Twitter Forked Up podcast Magical Butter (enter code WEEDANDGRUB for 20% off at checkout)  

Michelle Davis and Matt Holloway are not just kickass cookbook writers and profanity bloggers. These two have been so down to earth since youth. We get into the good stuff like man braids, safety parties and kids roaming the streets in search of good times. You can find everything Thug Kitchen at https://www.thugkitchen.com/They are all over the social media’s as Thug Kitchen and you can find their very addicting podcast at Forked UpAs always you can find us at the links listed below and a big shoutout to our Patreon people who are already helping get this little podcast running efficiently. We appreciate you!!You Are That is on Instagram! and FacebookAnd you can help support the show and get inside scoop over on Patreon See acast.com/privacy for privacy and opt-out information.

Cookbook author Danielle Walker (AGAINST ALL GRAIN) joins our hosts today to talk about her journey to wellness via a drastic diet change, misconceptions about grain-free products and sharing parallel experiences with Thug Kitchen.   Also, Matt and Michelle show much respect to the creator of Swiss Miss, discuss bans on animal dissections in classrooms and explain how the word "natural" means nothing when it comes to your food packaging.

For the heartiest plant based recipes check out the Thug Kitchen cookbook or www.ThugKitchen.com

Best-selling vegan cookbook authors and fellow podcasters Michelle Davis and Matt Holloway — collectively known as Thug Kitchen — stop by the podcast to talk about their rise to fame, combatting controversy on the fly and cauliflower…the gateway vegetable. Also, Zane lists his favorite Steves and takes some phone calls at 855-HEY-ZANE

You asked for it and now its here! Matt and Michelle answer the questions you sent in, covering a gamut of recipe tips, daily routines, pets, coping with the holidays and much more!   Also, our hosts investigate meth in Houston, meat recalls in Arizona and herb-based pet names.

This week's Friday Game Night is Scarf of Barf Vegan edition with Thug Kitchen. Remember to join us at @starving4pod on Instagram!

Hey guys! This episode is an intro to my plant based life! I love this episode because one of my BFFs is on it!! Amy played a huge part in what inspired me to try being vegan in the first place and she has been an on going inspiration all along the journey. Amy and her sister, Callie just started a blog, https://www.greatergoodgarden.com/. Greater Good Garden is all things plant based health and wellness. SO Amy and I had a chat about all things plantbased, (think plant-based 1010, the beginning of each of our plant based journeys and we also answer a lot of our most commonly asked questions. You can find Amy on Instagram, @greatergoodgarden. Below is a list of resources, our favorite books and documentaries! Documentaries: (all on netflix) Forks Over Knives Cowspiracy What The Health Books: Becoming Vegan by Brenda Davis (vegan bible- deep dive into all things vegan) How Not to Die by Dr. Michael Greger (foods that help us live our healthiest/happiest lives and prevent/reverse disease) Proteinaholic by Dr. Garth Davis ( a surgeons perspective on re-examining protein and how much we need/ what kind we need) Cookbooks: The Plantpower Way by Rich Roll and Julie Piatt (inspiring recipes and guidance- also my (Amy's) first vegan cookbook!) Thug Kitchen (an unfiltered cookbook with some really fucking delicious plant based recipes) This Cheese is Nuts by Julie Piatt (the holy grail for the cheese lover) Plant-Powered Families by Dreena Burton (kid-approved recipes for the whole family) Podcasts: Rich Roll Podcast (favorite podcast! From gurus to CEO's he has a little bit of everything for everyone.) Dr Michael Greger's Nutrition Facts (Dr Greger is a pioneer in the plant based movement and owns nutritionfacts.org. His podcast episodes are short and sweet and will always leave you feeling enriched with info) --- Support this podcast: https://anchor.fm/shirley-hagel/support

power vegans Thug Kitchen (@thugkitchen) stop by to drink some wine with the fellas and talk about their cushy life as bestselling food authors, how cursing like sailors has helped their career, and why sometimes you just need to shutup and eat some damn vegetables.

...and succeeded somewhat! We also discussed liquid vegetables, talking to strangers, and perfectionism! --- Support this podcast: https://anchor.fm/hannahlyze-this-with-hannah-hart--hannah-gelb/support

Are you trying to find fun, easy, vegetarian recipes, but aren’t sure where to start? In this episode, we discuss a few of our favorite vegetarian and vegan cookbooks. We evaluated these cookbooks based on a variety of criteria, including their recipe difficulty, recipe quality, ingredient accessibility, healthiness of the recipes, and visual appeal. We also threw in some general cookbook tips for good measure. Put on your chef’s hat; we’re breaking down vegetarian cooking. What are some of your favorite vegetarian and vegan friendly cookbooks? Have you tried these out? Let us know at peasofmindpodcast@gmail.com or tweet us @peasofmindpod. And if you like what you’re hearing, drop us a rating on Apple Podcasts, or wherever you get our show! Looking for more great content? Check out our blog at www.peasofmindpodcast.wordpress.com. Cookbooks featured in this episode: The How Not to Die Cookbook by Dr. Michael Greger Where to get it: https://nutritionfacts.org/cookbook/ Thug Kitchen: Eat Like You Give a F*ck by Matt Holloway, Michelle Davis, and Thug Kitchen, LLC Where to get it: https://www.thugkitchen.com/tk1 Blissful Basil by Ashley Melillo Where to get it: https://www.blissfulbasil.com/the-book/ The Edgy Veg: 138 Carnivore-Approved Recipes by Candice Hutchings Where to get it: https://www.theedgyveg.com/edgy-veg-cookbook/ Not ready to commit to an advanced-level cookbook? Check out Ashley Melillo’s blog to give her recipes a try: https://www.blissfulbasil.com/ Thanks to Milan Gary for our beautiful cover art (www.milangary.com) and to Bensound for our royalty-free intro music (www.bensound.com).

K&K discuss their career game-changers and consider an International Cookie List. Plus, they are joined by the plant-based duo behind Thug Kitchen and Candice Kumai, the Queen of Wellness, gets real over a literal plate of free cookies.

Rachel Hoffman is what happens when a professional bossy person is also a messy person. Rachel’s the founder of (pardon my french but get used to it because it’s the name of her brand and we talk about it a lot): Unf*ck Your Habitat, and she is the author of a book by the same name. Her thang is motivating regular peeps to get up, start cleaning, and get their lives in order because she really believes that our home should be somewhere where we’re comfortable and enjoy being in. I believe that, too. But I can’t believe we had such a fun conversation about cleaning! Seriously! You’re about to hear Rachel drop a ton of knowledge bombs that’ll help your home look less like a bomb exploded in it! That’s what my mom always used to say about my room growing up. Oh and we get into mommy issues in this chat, too! FUN!   You’ll hear:   The secret myth of the Instagram-perfect home. The brilliant and LOL and BLEEP blend of Marie Kondo meets Thug Kitchen method of organization! How to apply the Pomodoro technique to cleaning your house. Justification for the difficulty of putting on a new roll of toilet paper. You’re so welcome! The life-changing magic of getting to sink zero. How keeping a bowl in the right place might make you cook more. How to not ruin cleaning for life for your kids. And lots more!!   Links related to this episode: The full show notes with all the deets from this episode! Where to buy Four Sigmatic Shroom Products and save 15% with code: “PARTYINMYPLANTS” Get my FREE #EATMOREPLANTS course! Where you can go to submit a question for the show! Where I’d much appreciate you leaving a review for the show in iTunes!! How to work 1-on-1 with me! Where you can go to suggest a guest (yourself or someone else) for the show! Party in My Plants on Instagram Party in My Plants on Facebook Party in My Plants’ Cooking Videos on YouTube Audio Producer Of The Show - Oleksandr Hedz

Note: This episode contains explicit language   Prior to having Michelle Davis and Matt Holloway, creators of New York Times Best Selling cook books, Thug Kitchen, on our podcast, I wanted to know, "Do they curse as much in real life as they do as a brand?" The answer was - not surprisingly (and yet still delightfully) - of course. This episode of #WeGotGoals is marked E for explicit, and in it we dove into the "why" behind the profane language. As lighthearted and fun Davis and Holloway are to chat it up with, they mean serious business when talking about eating healthy and taking care of yourself. "Take that shit f*&$!#% seriously," Holloway said. "We want to grab the audience and shake the s*#$ out of them and say, 'Eat a f*&$!#% salad, I'm worried about you!'" Davis interjected, "The swearing levels the playing field." She emphasized that you don't have to change who you are or completely change your life if you pick up healthier and smarter eating habits. In creating The Official Cookbook, Party Grub and 101 Fast as Fuck (I know we have a strict one-swear-word-per-post policy on aSweatLife.com, but these two make it impossible when the title of their Best Sellers also happen to be curse words) Holloway and Davis became leaders in the world of eating for your health on social media and IRL. But that's not what they initially set out to do. In fact, before the Thug Kitchen brand, the two were posting to a Tumblr page for fun, with no idea who, if anyone, was reading. "A big reason our blog went viral was because Gwyneth Paltrow talked about it on The Rachael Ray Show," Holloway said. "We don't have any connections with either of them, but that was like a boom in traffic for us." But the reason Paltrow probably took notice, Davis notes, is because they were already doing the "unsexy work" and were committed to it. Her advice to goal setters looking to achieve big things? "Work as hard as you can and perform at the highest level you can regardless of who's looking because when they crack that door open for you just a little bit, you can be ready to shove your f*&$!#% foot in and make the most of it." Based on the nature of their content and lack of censoring on the regular, I wasn't surprised but I still appreciated how refreshingly truthful, open and honest these founders were about the ups, downs and lessons learned over the past few years during their Thug Kitchen journey. From the outside, when we see people achieve amazing things, we see what they have. Davis pointed out, though, that she learned going after what she wants means other things in life have to give. She begged the question, "What are you willing to give up in your life that you also love to get what you want?" She added, "You have to be willing to not be caught up on Game of Thrones and to not be able to go on dates and to not see people as much as you want to because you are pursuing this dream. It's not always adding stuff to your life, sometimes it's taking away." But for these two, the give and take has been worth it. From the recipes in the best selling cook books to the Forked Up podcast, to the direct messages you'll receive on Instagram, all things Thug Kitchen come directly from the dynamic duo. Davis creates the plant-based recipes, Holloway photographs them, and the two together are in charge of the bluntly witty brand voice that stands out among any other plant-based cook books and blogs, making this company so unique. And based on their goals for the future, I don't think they'll be going anywhere anytime soon. This episode is presented by Chicago Sport and Social Club, reminding you that summer is just around the corner. Get into a summer volleyball league now and use code “GOALS” to get 5 percent off until March 15. If you like what you hear, subscribe where ever you get your podcasts and leave us a rating or a review on Apple Podcasts. --- Transcript: JAC: Hi there, it's Jeana Anderson Cohen from aSweatLife.com. We're going to get to the high achievers in just a minute, but first we want to tell you about something we're doing over at aSweatLife.com, Until April 9th, we’re running a kickstarter, so if you or anyone you know has ever been impacted by any of the work we do at aSweatLife.com, whether it's the podcast that you're about to listen to here, the ambassadorship, or the content we create on a daily basis, or even the events that we host here in Chicago and across the country. We’d love for you to help us fund the growth of our ambassador program, helping women set and achieve big, hairy audacious goals. So if you'd like to contribute, check the show notes for this episode or aSweatLife.com and you'll find a link to fund our campaign. Thanks so much. Here's the episode. JAC: Welcome to #WeGotGoals, a podcast by aSweatlife.com on which we talk to high achievers about their goals. I'm Jeana Anderson Cohen; with me, I have Kristen Geil and Maggie Umberger. MU: Morning, Jeana. KG: Hi, Jeana. JAC: Good morning. This week, Maggie, you talked to Michelle and Matt from Thug Kitchen—and for our listeners at home, be sure you take your kids out of earshot. There will be swearing in this episode. MU: Yes, I did speak to the founders of Thug Kitchen, Matt Holloway and Michelle Davis. I was fortunate enough to get to hear a little bit about the behind the scenes of Thug Kitchen, how it came to be and how these two have created an incredible brand, multiple best seller cookbooks and now a podcast called Forked Up. JAC: So what's interesting and has always been sort of a part of the brand is that they sort of use swear words to punctuate their language in different and interesting ways. It’s their way of sort of staying authentic. We have a policy on how we use swear words at aSweatLife, it’s one swear per post, but they clearly adhere to a different policy. Maggie, do you care to elaborate? MU: Yeah, so I even asked them, you know, why swear what's the, the need to do it and for them it, it isn't necessarily a distinct desire to swear. It's just the response to being a little bit more frank about what their business is. It's a cookbook, it started out as a tumblr page and then became this best selling cookbook, Thug Kitchen, but they use swearing to cut through the clutter of beautiful photography that is just fluffy language and they saw good food on the pages, but they didn't relate to the words behind how it was portrayed and so being very candid with their audience about how they view the importance of cooking good food to be healthy and to take it very seriously, but it is just that. It's just the importance that it is and and because they developed this brand that is so honest and open, they're running with it and people are loving it to the point where all of their growth through social media has been organic because they can't promote their posts on Facebook because they're explicit, but they've chosen to go that route, to be authentic to who they are and to trust that their audience is going to respond the way they're going to respond and follow them or not follow them and they're cool with it. KG: You mentioned their Tumblr page just now and they had a stroke of luck when celebrities like Gwyneth Paltrow and Rachel Ray noticed their hard work and promoted it themselves because they thought it was something authentically cool. How does this tie in to how they view goal setting? MU: The more we talked about goals, the more I could tell they were lighting up about talking about them and about their experience with going through the journey of starting a page for fun, not really thinking anything would come of it and then they were putting in a lot of hard work and that's when they got noticed by Gwyneth Paltrow and that was part of their. their points that they made to me as advice to other go-getters and people who were setting goals for themselves, is to know that you're going to work hard and to put in that hard work when no one's looking because you never know when someone is going to be looking and then you have to be ready when they are looking so that you can take flight and run with it and that's really what they've done from cookbook to cookbook and now to podcast. They are very much in the weeds, working day in and day out to produce everything that you see through the Thug kitchen brand. JAC: And here's Maggie with Michelle and Matt. MU: Awesome. So I'm here today with Michelle Davis and Matt Holloway, the authors and creators of Thug Kitchen. Thank you guys so much for joining me. MH: It's great to be here; thanks for having us. MD:  Yeah, we’re stoked, thank you. MU: And it's really fun too, because this conversation is about setting goals and I get to talk to both of you as individuals and as the co-creators of a brand that some people don't even know who created, but we get to, I get to hear the backstory and a little bit of the behind the scenes from Thug Kitchen, which I'm really excited about. So before all of the Thug Kitchen craziness, before the official cookbook and Party Grub and 101, Fast as Fuck, which there we go, now we're explicit. Um, I would love to hear sort of a day in the life of how did you spend your days before thug kitchen? MD: I worked full time at a grocery store. And so that was legit all I did, like anyone who works in retail knows you don't really have set hours, they change your schedule all the time. So it felt like I lived at the grocery store and then if I wasn't working I was cooking dinner for myself, for myself and Matt, and just trying to figure out what the hell I was going to do with my life because I had been there for eight years. MH: I was a production assistant, so essentially fetching meals for executives. I would have to arrange travel, it was just sort of like … MD: Lots of diet coke and coffee runs. MH: A production week—anybody who's in entertainment understands it like it's a least a 12 hour  day. So you know, my, my work week was like 60, 70 hours, like every week. MD: For like a lovely, like, what? $12 an hour? Like what were you making? MH: I wasn’t making any money, I was broke as shit. MD: Same thing with me. I was making at most $12 an hour at the grocery store so. MH: So we were broke as fuck and Michelle was trying to get me to cook more on my days off and I'm like yo, I just want to sit on the couch like I don't want to cook. Like, so I get that immediate sort of like knee jerk response and be like now's me time and I don't want to cook. And I was having to like battle that as Michelle was like, dude, you should learn how to cook and like take care of yourself. MD: It’s an important part of being a full fledged grown-up. MH: Yeah. And she was being very encouraging with that and I was trying to, I was looking at everything, I was looking at cook books. I was looking at other websites and YouTube videos and I don't know, we just, when Michelle and I got in the kitchen together and start cooking and doing photos. Like I was just like, I don't, I don't fucking identify with these people who, you know, wrote this cookbook and they live in Malibu and have all the fucking time in the world to source their ingredients MD: And all the money. MH: Yeah, and all the money. It's like they take, they take literally half a day to cook lunch. MD: hat obviously wasn't our fucking lifestyle. And so we created Thug Kitchen, because that's what we wanted to read and thought it was like a fun thing to do when we happened to have the same days off together. MH: It was a very selfish endeavor. MD: Yeah. But it wasn't even like we, we didn't think anything was gonna happen of it. I mean it was a tumblr account. MH: Yeah, I mean we didn’t—it was just food memes. And we were just trying to encourage people to eat more vegetables and describing why they should eat those vegetables and like, you know, the health benefits that go along with adding this to a dish and it just fucking blew up. And like we're like, oh dude, like what does this mean? And we got, we got like some national press and then we got a book deal and we didn't even, even when we got the book deal, we didn't think was going to perform well. So Michelle and I like to sort of a hiatus from our day jobs. MD: Yeah, we didn't burn any bridges. MH: No, we were so ready to go back to our jobs because we're like, well it will be that thing. Where we were like, hey remember that time that we wrote a cookbook? MD: That was so weird! MH: But it sold like gangbusters MD: And here we are. MH: And we're very fortunate for it. MU: I can totally identify with the not relating to the beautiful Instagram-worthy photos of the food, even when I cook it and it tastes fine, it's never like gorgeous and I'm definitely not going to spend time to plate it and take a photo of it before I eat it. But I also like, I don't really know how to cook that well. It sounds to me like you guys sort of, you were teaching ourselves how to cook as you were going through this process of building the tumblr and or did you have like a— MD: I'm the cook. Yeah. I've always known how to cook; I’ve been cooking since I was a kid. It's always been like a hobby of mine. Also a way for me to eat, so. Because I’ve always been broke so I've always had to cook my own food. MH: And I’ve just been like the echo of a thousand excuses. MD: So it's more like I was teaching Matt how to cook through the process. MH: And all the fucking tropes that people are used to telling themselves like, oh well I can't cook because you know, I don't have time to grocery shop. Like isn't eating healthy super expensive or like, so I was like, I was the embodiment of all those things and Michelle just kept nudging me and nudging me and yeah, I just, after awhile it was like, man, that is just a bunch of bullshit. MD: And so we put it in the book. MU: And then it became an explicit cookbook. Partially. I mean why, why the explicit cookbook? I get the, the idea to do it very simplistically, but then to just go all out with it. I love it. Walk me through why. MH: Yeah, we wanted to be really aggro with like the, the tone because like, I mean we uh, we, we say this all the time, but like eating healthy and taking care of yourself and cooking a meal for yourself, like take that shit fucking seriously and we, we want to grab the audience and like shake the shit out of them and be like, eat a fucking salad, like I'm worried about you. MD: But also it shows that you don't have to be like, I feel like eating healthy and the idea of eating like a plant based diet, people think they have to be a totally different kind of person from who they are now. And I think the swearing really levels the playing field and like let you in, like—we’re not taking this shit super seriously. You don't need to take yourself super seriously MH: You can have some fun with it. Yeah. I feel like I was reading everyone else's cookbooks in like a hushed NPR tone, you know what I mean? MD: That's not how we talk to each other, that’s not how we talked to our friends growing up, that's certainly not how we talk in the kitchen, especially when we fucking burn ourselves. MH: Like, yeah, Michelle's from the Bay and I'm from Houston, like the, these, these sort of like Malibu cookbooks are not like reflective of us MD: Or anyone we know. MU: Yeah. I mean and, and now you have best sellers on your hands, which is incredible. So I love it. MD: It feels very surreal. MU: Was there a moment that you realized we're onto something, people people really love this or is it just that, that process of going from getting the book deal to it catching on fire. MH: I mean Michelle might think differently, but I still to this day I don't know what the fuck we're doing. MD: Yeah. Every time you know, a new book comes out or honestly anytime we post anything, I'm fucking delighted that anyone gives a shit. Like, every single time. I don't think. I mean, you know, just recently, last October we found out we've sold more than a million books in the US, but still when I meet someone and they've heard of the book, I kind of can't believe it. MH: I don't know, I guess in those moments that we see as sort of exists in the real world that, you know, it's not just me and Michelle in the office trying to crank out food puns and jokes like, yeah, like I was in Houston just a few weeks ago and a woman came up to me and asked to take a selfie with me and that fucking blew my mind. And then she talked about how she was like, she's not vegan, but she eats more vegetables because of our book and everything like that. It's like in those moments, that's when it's like, Oh wow, this is like a, this is like a thing. I mean, most of the time it's just, I feel like we're just kind of writing jokes in the ether. MD: Yeah. Just putting them on the Internet and just like, we’ll see what happens. MU: I love it. And then you launched a podcast? Yeah, that was kind of, that's actually been a really big goal of ours. Our last book came out October 2016 and we wanted to kind of diversify how we interact with people and kind of try to find new mediums to further our message, but we kind of couldn't figure out a good way to make that work. You know, we really didn't have time when we were writing, we wrote three books in three years. Matt does all the photography. I do all the cooking. We write all the jokes together, like we couldn't really brainstorm for future endeavors while we were doing that. And so we really took the last year to kind of figure out how we could interact with people and, and give a bigger platform to some of our opinions in the food space. And we finally got to realize that with the podcast. MU: So. So yeah, that's a huge goal and I think that what's something that's really cool that you were talking about is that it, it does open up the conversation about something a lot more than just food. Even though you could talk about food forever and I would love it, but you, you talk about politics and you talk about pop culture and so talk to me a little bit about how, how you want to keep sharing your viewpoints and those different endeavors in your life. Like through the podcast. MH: Maybe it's just me, but I feel like a lot of podcasts are sort of … I, I enjoy podcasts are very conversational and I like to maybe think of what other people were sort of like, you know, their point of view and that's, that's kind of what, I mean I'm aiming to do with the podcast is that we want to have conversations with people. And food is an anger, you know, it unifies all of us. MD: Yeah. It's like it's a really good inroad into a lot of different things MH: and it, and it weaves through everything, like you said, from like politics and pop culture and like we just want to have like constructive conversations with people who are in these spaces and just use food as that anchor. MD: Yeah. And I think that we want to keep bringing our different viewpoint to these conversations, the food, because I think a lot of people who are kind of the tastemakers and the big top line food writers and all that stuff kind of come from a homogenous background and you know, being the kind of kids who grew up with, you know, frozen dinners and living on a budget and buying cereal in bags like we, we want to bring that perspective to this conversation about food and healthy eating that we don't think gets a lot of representation. MH: Yeah, I mean I'm just tired of seeing the same fucking 10 people in the food space. MD: And everyone just talking about turmeric. MH: Yeah, just talking about the same shit. Michelle's right. There's, there's a lot of different perspectives and backgrounds out there and we want to have those conversations so that the audience is like, yeah, identify with that. MD: We want to, you know, kind of shine the spotlight on those people and also kind of vocalize that stuff ourselves. CK: So we’ll get back to Maggie, Matt and Michelle in just a minute. But first we want to thank our sponsors this week, Chicago sports and Social Club. With them, it’s more than a game it's a social sports experience. Whatever your personal goals are, big or small, Chicago Sport and Social Club that can list many reasons why you should play. It could be the sand between your toes, or meeting people and moving your social life outside for a season. Whatever your goals are or your reasons for playing, Chicago Sport and Social Club has a beach volleyball league for you. Go to www.chicagosocial.com and use code GOALS, that’s G-O-A-L-S when you register to get five percent off MU: When—if we take a step back and I hear what you say about you had to spend the first three years just really like making those cookbooks, spending that time and now you get to diversify and talk to more people and talk about different things. And it seems like that's sort of the way that you set goals is based off of what you see in front of you, what you can accomplish, and then going forth with enthusiasm and passion, is what I see. Talk to me a little bit about just your perspective on maybe how goals have shifted or how you think about goals now that you have multiple platforms, multiple cookbooks under your belt. MD: I think something we always keep in mind as we're moving forward is, are we creating content or a product that we ourselves would consume? MH: I wouldn't dare anyone spend $16 on a cookbook that I wouldn't buy myself. MD: Yeah. And so that is always been one of the guiding principles as we set goals moving forward is would we want this? Like as just regular fucking people, would we be interested in this? Would we feel comfortable, you know, spending our hard earned money on something like this? Are we presenting quality or are we just trying to like toot our own fucking horn? And that has really helped us kind of knock away opportunities that have come our way that really didn't serve us. MH: Oh there's been a lot of nonsense that’s come our way, with opportunities for like TV shows and shit and we're just like, no, like we're gonna, we're gonna do a book and we want to do, I'd rather do a good job on one thing than a mediocre job on three things. You know what I mean? MD: Yeah, and something that I would be embarrassed to be a part of just to do it for the money. Like we, we really have let that idea of us as consumers of our own product push us forward and help us find kind of the right path. MU: Yeah, your true north. MD: Yeah, exactly. MU: So where does the kitchen go from here? MD: You know, we want to keep, you know, normalizing plant based dining. MH: Yeah, I mean I would say that a big goal of ours going forward like is just giving plant based options in as many restaurants as possible. Nothing drives me more fucking crazy than going to a restaurant and I see six or seven gluten free options and like the only plant based options is a fucking salad. MD: Or a hummus plate. MH: So like yeah, we just want to normalize plant-based options in the eating space. MD: And in all the eating spaces, you know, we, we do that for people eating at home and we also want to make it more available to people who are dining out too. MH: Yeah. Most of our audience, they're omnivores and they want to eat more plant based dishes. They just don't know how. So yeah, a big goal of ours is to continue to normalize that just in the food space in general. MD: So, yo know, working with restaurants, helping them develop menu items that are delicious that anybody would order regardless of their dietary preferences. That just happened to be vegan and ideally one day opening our own space. MU: I was going to say, that sounds super intriguing. I think even just to be able to define what is plant based because we slap labels on so many things now where I don't even know what gluten-free really means. I don't even know, you know, people are semi plant based or like vegans on the weekends or like whatever it is. It's I feel like there's just so much room to clarify what's out there. MD: Yeah, absolutely. Clarify and hone and also just show that you know, it's good food that happens to be vegan. It's good food that happens to be plant-based, it’s not a different kind of food. MU: Right. In your cookbooks, do you have a favorite recipe? MH: Spaghetti pie! Hands down, that's one of my favorites. Is is great because not only does it tastes fucking amazing because it does, but like it's a great party trick. People fucking lose their minds over spaghetti pie. MD: Yeah. That's our third book, but for me, I love the spaghetti pie. It’s like choosing a baby. I like the Tex-Mex queso in our third book a lot too and I have a really special place in my heart for the chickpea dumpling soup that is in our first book. That was my take on my Nana's recipe of chicken and dumplings. I made it a fuck ton more healthy and threw in a ton more vegetables because hers was just like gray and white chicken and just like gray—it was not visually appealing. MH: No, you're right. That's that soup is something that I have served my family and friends who are not vegan and they're like, there is no better than this? I'm like, there’s none, none whatsoever. MD: Yeah. It's really hearty and super comfort food MH: It’s like velvety. MD: Yeah, it's. Yeah, that is a. That one has a really special place in my heart. MU: Oh my gosh. I have to make this, it sounds so good. MD: And the recipe makes a fuck ton. MH: Yeah, every I give someone that recipe. They're like, oh, you know, it takes like a couple of hours to make. MD:  It doesn’t really. MH: I’m like, yeah, but did you have soup for the rest of the week? Yeah. MD:  If you're terrible at chopping stuff, it's going to take you a minute. MH: It’s worth it, it’s so worth it. That's a good recipe. MU: Duly noted. Page marked. So I'm, I'm interested in knowing since you talked a little bit about how people aren't always sure like where, what the, the world of vegan dining is or where you can you go to get simple good food as one obstacle. Maybe as far as your journey has been so far, another obstacle along the way that maybe has tried to hinder you in attaining any of your goals? Have you encountered anything like that? MD: Um, yeah, I would say actually our swearing, while I think it's brought a ton of people to the audience, sometimes has hindered us in growing our audience. Like we can't promote any posts on any social media accounts. So all of our growth on any account you see has all been organic all through peer to peer sharing because we can’t advertise. MH: Yeah, we didn't find that out until like we were trying to um, advertise the first cookbook. And what was it like facebook, instagram, twitter, like all the social media platforms flagged us for language. MD: So even if we write a clean post, we can’t boost it. MH: There’s nothing we can do.  So, we, that just like we were like, all right, well fuck, I guess people will just buy the book. MD: You know, it really puts us at the mercy of our audience to share it with new people. MU: That is really fascinating. I know from being on the media side of things that that is true and that can be a huge, huge hindrance. MD: Yeah. But you know, luckily we have a really passionate and vocal fan base and so they’ve really stepped up and this shared it with people. I don't even think we've ever told them we can't advertise, but they, they're always tagging new friends and you know, sharing our posts with people and really that's what's made us survive as a business and we're so fucking grateful for it. MH: I mean it's, it's, you know, it's helps when we have a fucking book come out, but like going out and meeting people and speaking and like, like connecting with our audience like that. And that's why like with the podcast we can like, you know, we tell people on twitter like, hey, you got somebody or something. You want us to talk about fucking Tweet us, let us know. And that dialogue and that, that communication we have with our audiences has been so key to our survival. MU: And you guys together, you talked about it already, Michelle, you, you do everything yourselves together. You write the jokes, you do the photos, you create the recipes. How does your partnership help you guys go forward and keep chugging along and building this brand? MD: Yeah, sure. I mean I can't imagine doing this by myself. It's so great to have a sounding board and a different perspective, you know, we don't always agree but 95 percent of the time on our plans for moving forward like I'll vocalize something, and Matt’s like, I was thinking that same shit. And so it's really great to have that built in support and also this has been a weird couple of years for us and you know like this wasn't necessarily what we planned for ourselves to get to do all of this. So it's great to have somebody to talk to you that completely understands what you're going through and so it really helps keep the business anchored in reality and we just, we are each other's cheerleaders and taskmasters and I'm really grateful for it. Yeah. And we're, I mean we're still totally involved in every facet. Like if Thug Kitchen likes your post on Instagram or Twitter or anything, I mean, that’s us. Like we don't have anybody else. So you know, we know we get retweeted on our twitter account and somebody writes something funny like that's probably Matt. And like if someone's liking your photos on Onstagram and we repost it like that's me. MH: Yeah, we want to not like, it feels weird to hire someone to handle social media. MD: But it also goes back to that interaction with our audience that’s so important. Like we want to see what recipes people are responding to, to what jokes people think are funny and the only way for us really do that is to be in the fucking weeds with everybody. MU: And if you had some advice to give to either friends or significant others that wanted to launch a business or start something together as a partnership, what kind of advice would you give to them? MH: Don't. Don't do it. MD: I would say if you're in a romantic partnership, be willing to lose the romantic part of that partnership. If that's what this business idea of yours or whatever it is is that important to you. You really do have to prioritize what you want from that person and have realistic goals because it is really hard to work so close to someone and to be like, you know—we talk business 24-7 with each other. So it's, it's hard to then have space for whatever your personal relationship is and so you guys need to be upfront and honest with your expectations and what you want and I'm just always be super transparent with each other. MH: Yeah, I think that there—I was joking earlier. I think people should absolutely, if you've got an idea fucking chase it, like and if you got someone you care about like do it with that person because you trust them. MD: Yeah, trust is the partner is probably the most important. MH: But like just make sure that you care about it as much today as you do in two years or if things go great or if things don't go great, like you have to care about it and if that's what you want to do then fucking chase it. But I think that with Michelle and I specifically a lot of people, because Michelle and I get along so well and everything, I think that when we've talked about dating in the past, like Michelle and I separated before the first book came out. MD: Yeah, we weren't romantically dating before the first book came out. MH: Yeah. And you just have to, like Michelle was saying, it's just like you have to trust that person and you got to care about what you're doing. MD: And you might have to make a choice. MH: Yeah, you might have to pick that your project is priority over, you know, your love life and you have to be OK with that. Otherwise don't do it. MD: Yeah. There's a good quote I heard from, I can't remember who now, but it was like, you know, if you have this dream or this goal, like what are you willing to give up in your life that you also love to get what you want because it's not always going to be like, oh, now I have all of these things that I’ve always wanted. It's like, no, you have to give up things you also love. You have to be willing to not be caught up on Game of Thrones and to not be able to go on dates and to um, you know, kind of maybe not see people as much as you want to because you are pursuing this dream. Like it's not always just adding stuff to your life. Sometimes it's having to take stuff away. MU: It can take you to places that you didn't foresee. Like you say, you didn't think that in the last couple years would be as they are and here you are. So if you have maybe one last piece of advice for others that are, that are going after a goal and they're not really where they're going to end up. How do you navigate some of those dark spaces? MH: Just be ready to power through the valleys. You know it's going to be peaks and valleys and you can't have any ups without any downs and when, when you have the downs, like just power through it and just keep going like that. MD: And you also don't know who is reading your stuff. So work as hard as you can and perform at the highest level you can regardless of who's looking. Because when they crack that door open for you just a little bit, you can be ready to shove your fucking foot in and make the most of it. Because if you're not doing the work when no one's looking, it's going to be really hard to keep doing it when everybody's fucking looking. MH: A big reason that our blog went viral is because Gwyneth Paltrow talked about it on the Rachael Ray show, we don't have any fucking connections with either of them, but like that was like a boom in traffic for us and if you had told me to write like Gwyneth Paltrow, Rachel Ray were reading it, I would stop posting immediately and probably go back and like edit all the posts. Like they were all riddled with typos and shit and the photography was like whatever. MD: We were ready when someone said jump, we were fucking ready. And so it's about doing the work, putting in the hours during the un-sexy stuff of just doing the ground work for when that peak comes for you. MU: That's awesome advice for whatever goal you're going after, whether it's a new business or just doing your job well. MD: Yeah, exactly. Just do it for this sake of like accomplishing something that makes you feel proud about yourself because you can't always control what people's reactions to you and you can't control who's looking at your project, so you really want to just be able to be satisfied with the product yourself. So always perform as best you can regardless of who's patting you on the back or not. MU: Absolutely. So people can find you on the apple podcast for Forked Up. They can find you throughout social media. It's you. MD: It’s us, we’re just @ThugKitchen, we've never over-thought any of our tags. MU: And they can get any of your books through your website or through Amazon. MD: Yeah. Through, um, Amazon, Barnes and noble. Anywhere books are sold. MU: Amazing. Thank you guys so much for joining me. MD: Thanks for having us. We really appreciated it. MH: This has been fun. Thanks for having us. CK: This podcast is produced by me, Cindy Kuzma and it's another thing that's better with friends, so please share it with yours. You can subscribe wherever you get your podcasts, and if you could also leave us a rating and a review in Apple Podcasts, we will be so grateful. Special thanks to J. Mano for our theme music; to our guests this week, Michelle Davis and Matt Holloway; and to Tech Nexus for the recording studio.  

The Ringer's Joe House connects with authors of the Thug Kitchen franchise Michelle Davis and Matt Holloway to discuss their origin story, their meteoric rise, and staying original. They explain cost-effective cooking, forecast the next national food trend, and end with their Last Meal on Earth. Then House links up with Juliet Litman for a classic 'House of Carbs' Food News. More on food from The Ringer

The minds behind the food blog-turned-podcast Michelle Davis & Matt Halloway step into the Walk-In to talk about their rise to fame in the online food space. They also talk about the magic of Trader Joes, dealing with crazy LA shoppers, the numerous conspiracy theories about Salt Bae, and what really makes them Scarf-or-Barf: Vegan Edition. Warning: there's a lot of bleeps in this one.

Im back, data trash, Thug Kitchen cooking, Anxiety, Rolling with the homies, current events, TRANSlation, I aint no hollaback back girl, Just say no to racism, Joke dreams, Team Patty McPhatty, Stone Brewery Tour, Happy Birthday Dave. songs; 1st of the month by Bone Thugs n Harmony, Outro song Text from your Ex by Tinie Tempah feat Tinashe. 

Our conversation with Stump Kitchen was one of those chats where we lose track of time. Guest Alexis and the hosts were sad to see the time was up. That just means we’ll have to have Alexis back or convince her to watch a bad movie for Film Frown. This episode revolves around producing the cooking show, dealing with mental health, eating a pre-dinner when you’re making risotto, sweat pant shopping and stump squeezing. Many of the Stump Kitchen recipes featured are vegan, gluten-free creations of Alexis. Inspiration often comes from Hot For Food, Minimalist Baker, Oh She Glows, and Thug Kitchen cookbooks. Cooking with guests means a lot of laughing for Alexis. She mentions this episode with Natalee as an example. W.C. Fields said, “Never work with children or animals.” A pizza sauce food fight with Ethan. A Mom has her 3 year old dress her for a week. Alexis is open to share her story, she just asks that you respect her. In one of her “Ask me anything” vids a commenter suggests that Alexis have Courtney Gilmour on Stump Kitchen. Courtney has this great read on XOjane that pairs well with our discussion of respect. Fidget Cube versus an Alexis belch! Aside from the joy of getting her stump in a lime, Alexis loves Kala namak. “Tastes like eggs,” says our friend. Recommended Vegan Deviled Eggs from Jazzmin Kaita. Alexis is distracted by Chris’ Stylophone Beatbox. The best introduction to that is probably from Brett Domino. Writing versus typing? Chris pitches Morning Pages again. We need to eat some of those smashed potatoes! Also, peanut butter cups for dessert, y’all! Some of Alexis’ recommendations are My Drunk Kitchen, Liv’s Healthy Life, Jazzmin Kaita and if you want more feel free to reach out to her with the links below. Alexis would love to hear from you. Subscribe to Stump Kitchen and support our incredible new friend Alexis. Chris tried those peanut butter cups, and yeah, throw money at the Stump Kitchen Patreon because, delicious! Follow her on Twitter, Facebook, and Instagram. The one stop link is stumpkitchen.com. Thanks for listening! You rock! Oh, and let’s find Alexis a gluten-free vegan hot dog! Support Montreal Sauce on Patreon

Michelle Davis, co-author of the wildly popular Thug Kitchen cookbook trilogy, knows her way around the Whole Foods Face care & supplements aisle after her 8 years of employment. She discusses all of her favorite brands, plus other gems of self care li... Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Elizabeth Muir and I had a foodie talk about Julia Child’s ‘The Art of French Cooking’. The thesis we mentioned is by Ashley R. Armes, B.A. ‘Image of Nation, Image of Culture: France and French Cooking in the American Press, 1918-1969’, A Thesis in History, submitted to the Graduate Faculty of Texas Tech University, Master of Arts, December 2006. The cookbook I mentioned is ‘Thug Kitchen’. If you want to read more about the flavors check out Sarah Lohman’s book ‘Eight Flavors’: http://www.simonandschuster.com/books/Eight-Flavors/Sarah-Lohman/9781476753959

The guys are joined by Thug Kitchen authors Michelle Davis and Matt Holloway as they whip up a batch of Chickpeas and Dumplings and discuss 3D printed pizzas and taco wrapper wedding dresses. Closing track - "Cold Apartment" by Vagabon, courtesy of Father/Daughter Records. Get a copy of Vagabon's debut album Infinite Worlds on the Apple Music Store (https://itunes.apple.com/us/album/infinite-worlds/id1169724730)or your local record store.

This is Episode 15 of Season 3 of Sex & Science Hour, with Brian Sovryn and Dr. Stephanie Murphy! And...first they came after the kinksters? Show Notes and Links: Segment 1 --"Fetlife Deletes Swaths of Fetishes to Appease Payment Processers and Banks" Link: http://bit.ly/2jz2QgD Segment 2 --"Semi-synthetic Organisms" Link: http://bit.ly/2jKEcbh --"Trans Athelete Wins Something" Link: http://bit.ly/2gBoiBa Segment 3 --"Guide to Sex Magick" Link: http://bit.ly/2iEaipW After Show --Your Amazon link purchases, floggers, Thug Kitchen, mens rea?!, and more. =================================================== Add the show to your favorite podcast app: http://feeds.soundcloud.com/users/soundcloud:users:77801291/sounds.rss =================================================== Email us feedback, comments, show prep, and relationship questions: show@sexandsciencehour.com =================================================== Love the show? Donate to us with Bitcoin: 1DNFqNvrKNBbFPux8PVFBUjmgwdZErHd9 =================================================== Shopping at Amazon? Use the SASH link! Just head to: http://stuff.sexandsciencehour.com =================================================== Awesome chiptunes that you heard in the show are by rolemusic! Hit the link: http://rolemusic.sawsquarenoise.com =================================================== Social Media Links: http://sexandsciencehour.com https://twitter.com/sexsciencehour https://instagram.com/sexandsciencehour https://soundcloud.com/sexandsciencehour =================================================== Thanks for tuning in!

Maria Rodale is CEO and Chairman of Rodale Inc., an independent healthy, happy living company whose mission is to inspire health, healing, happiness and love in the world, starting with you. Dividing her time between Rodale Inc.’s Emmaus, Pennsylvania headquarters and Manhattan offices, Maria oversees a global business with partners around the world in 70 countries. Rodale is the publisher of New York Times bestselling book such as Al Gore’s An Inconvenient Truth, Jessica Alba’s The Honest Life, Wheat Belly by Dr. William Davis, and Thug Kitchen by Matt Holloway and Michelle Davis; brands that include Women’s Health, Men’s Health, Runner’s World, Bicycling, Prevention magazine and Rodale’s Organic Life; and creator of the e-commerce brand Rodale’s. Maria has authored numerous books, including 2010’s Organic Manifesto: How Organic Farming Can Heal Our Planet, Feed the World, and Keep Us Safe. She just released her first cookbook, Scratch: Home Cooking for Everyone Made Simple, Fun and Totally Delicious (October 2016). She is also the co-chair of the Rodale Institute.

On today's episode of THE FOOD PODCAST, Lindsay sits down and talks with New York Times best selling THUG KITCHEN authors: Michelle Davis and Matt Holloway. This episode is a f*cking great one! We're on: Facebook: https://www.facebook.com/thefoodpodcast/ TWITTER: https://twitter.com/thefoodpodcast STITCHER: http://www.stitcher.com/podcast/the-food-podcast-with-lindsay-cameron-wilson Itunes: https://itunes.apple.com/ca/podcast/the-food-podcast/id10

This episode contains: Numerology, butt plugs, ATM, porn categories, Steven explains the internet, true random, South Carolina flag, scary ghosts, NPR, traveling is Steven’s favorite, Pete’s a silly goose, the trots, riding in cars with babies, Steven’s Father’s Day, new Lego video game, FF on Blu Ray, Disney’s Playmation, Jurassic World is HUGE, Bubba screaming, Dorst’s Father’s Day, Steven bumps the cables, the small kicks, dreading church, technical difficulties, stewing, melt downs at church, parenting, taboo, drinking beer, drinking more beer, drinking more beer, Dorst drinks more beer than he has blood in his body, Thug Kitchen, vegetarians, Steven yells, Steven is getting fat, “Eat like you give a fuck”, Insanity workout, “Get shit done”, podcasting, on demand media, tip of the sword, Devon buys his first album on ITunes, digital media, Devon is from the dark ages, Steven makes excuses for Devon, K/S teaser.

Leigh-Chantelle from Viva la Vegan! interviews Michelle Davis and Matt Holloway from Thug Kitchen. We talk about their vegan cooking website, new book, why they were anonymous - and the backlash when they no longer were, their Australian trip, and why vegan? - http://www.thugkitchen.com - Matt & Michelle (as Thug Kitchen) will be in Australia for the Melbourne Vegan Festival on Saturday 21 March & Sydney Vegan Festival on Sunday 22 March. See https://www.facebook.com/pages/Melbourne-Vegan-Festival/317750175087947 & http://sydneyveganfestival.com/

Rod and Karen discuss Keanu Reeves, Saturday morning cartoons, Shitibikes, USPS maniac, Canadian pilot porn, breas cancer, Beyonce Business, Mike Brown, Boy Scouts don't hire lesbian, Thug Kitchen defended by jerk, Mariah Carey, Supreme Court, Raven Symone, celebrity worship, Rush Limbaugh, expelled students, Lil Boosie, PA cop shooter, ISIS hunter, Victoria secret theif and sword ratchetness. Twitter: @rodimusprime @SayDatAgain @TBGWT @rhymeoverreason Email: theblackguywhotips@gmail.com Blog: www.theblackguywhotips.com Voice Mail: 704-557-0186 Sponsors: www.tweakedaudio.com Code: TBGWT

Rod and Karen discuss the Obama's 22nd anniversary, Hollywood casting after tragedies, stunt man dies, Google is sued by hacked celebs, secret service, Palin family fighting, same sex homecoming couple, Ebola, Soulja Boy, woman shoots stalker, soldier gets in trouble for tweets, coffee racist, Texas closing abortion clinics, Too $hort, Bill Maher, VA abductions, Alt-lit is rapey, Thug Kitchen, poke on Facebook and sword ratchetness. Twitter: @rodimusprime @SayDatAgain @TBGWT Email: theblackguywhotips@gmail.com Blog: www.theblackguywhotips.com Voice Mail: 704-557-0186 Sponsors: www.shadowdogproductions.com And they're on Twitter: @ShadowDogProd www.adamandeve.com Code: TBGWT

Mutha-F'in cranberries, what about a little broccoli for that ass? These are just a few of the gems that the blog turned cookbook Thug Kitchen drops in their foray into a culinary "gangsta vernacular"--and people everywhere have been eating up every word, until it was discovered that the initially anonymous bloggers were white. Is this just a good lesson in strategic marketing or has culinary blackface become our new normal? Guest, writer and communications strategist, Maya K. Francis .

John Joseph is a true American original. John Joseph defines hardcore. John Joseph is a spiritual warrior. And he's got a message for you.First, let me say that this episode is EXPLICIT. John simply can't be edited or muzzled, and you wouldn't want him that way anyway. He has a strong preference for four letter words. He drops the f-bomb about a thousand times during the interview and recounts in technicolor detail the horrific, grizzly reality of his abusive upbringing, his criminal background and past penchant for violence in the underbelly of Manhattan's lower eat side in the 1970's and '80's.So I'm saying it now — if you are easily offended, or this just isn't your cup of tea, then this may not be the episode for you. That's fine. Let's just say this one just isn't safe for the workplace.Disclaimer aside, I love this guy. It's rare to meet someone so raw; real and authentic. Unafraid of life and certainly not shy when it comes to speaking his mind. And in this interview he lays his truth bare. With John, what you see and hear is exactly who he is. And his message — and life lessons — are amongst the most powerful I have ever heard.Conceived and raised in abuse. Deprived of opportunity. Left to his own devices. John turned to violence and drugs to make his way in the world. A path that led him to violence and crime — teen years spent as a drug mule; in and out of of foster care; and stints in juvi and jail. To avoid long-term incarceration, he enlisted in the Navy, only to go AWOL after a fight.Fleeing the law and rudderless, John found redemption in the hardcore punk rock scene flourishing on the lower east side of Manhattan in the 1970's. And under the wing of Bad Brains' frontman H.R. — a devotee of Rastafari — John began to explore not just his musicianship, but his spirituality as well. A journey that not only birthed the Cro-Mags — one of the most iconic and influential hardcore punk bands of the 70's — but led to life in a Hare Krishna monastery, where he found his spiritual salvation, developing his life-long love of meditation, yoga, sacred chanting, service to others — and a diet devoid of animal products.I'm not sure I have ever met anyone who has successfully transcended circumstances as horrific as his upbringing and lived to tell about it. And although John may have been educated on the streets, his spiritual acumen is legit — and vast. Make no mistake, this guys walks his walk. John is the true Thug Kitchen.During this conversation we tap into it all, culminating in his newfound love for triathlon. And how his deep connection to physical pursuit is a mere extension of his ongoing quest spiritual growth – something I can relate to entirely.I'm proud of this interview. And I'm proud to call John my friend. But again – this is a super intense conversation. Listen at your own risk. But I hope you do.UPDATE! We are now up and running on Soundcloud. What's Soundcloud? Another platform to listen and share the podcast. What's awesome is that it allows you to share the audio file across your social networks like Facebook and Pinterest and you can even embed this groovy player onto your website or blog. You can even add comments along the timeline that specifically relate to a certain portion of the show, which is really fun. Great way to share the content with your friends and colleagues and help spread the word. So if you enjoyed the show, tell a friend, share away and let's build this PlantPower Mission together!Here's a little additional background color on the guy to fill in the gaps&... See acast.com/privacy for privacy and opt-out information.

WHO: Matt & Michelle, shock jock vegans and authors of the notorious Thug Kitchen food blog and cookbooks. WHAT WE DISCUSS: Hilarious, profanity-filled Thug Kitchen has hundreds of thousands of fans (including Gwyneth Paltrow, who put it in the spotlight) and consistently remains on the New York Times and Amazon bestseller lists. But, living loud comes with a price - Matt & Michelle were once very publicly accused of cultural appropriation, and continue to be dismissed by narrow-minded media companies & publishing houses who sometimes go on to steal their ideas. We talk all about how to handle scandal, maintain your personal and creative integrity when it feels like the whole world is against you, America's aversion to vulgar language vs. acceptance of vulgar sexuality, and why the vegan community has such a bad reputation. LESSON LEARNED: feeling comfortable as an outsider is a lifelong process...even when you become successful because of it. This episode was sponsored by Queen V. See more on Instagram, Facebook, and Twitter at @healthishell, or www.healthishell.com. Subscribe, share, and write reviews to avoid a public scandal of your own! Headshot by Alina Beebe. Logo by Mary-Kate Schneider. Theme song by Adam Morina. Produced by Raul Hernandez at Gotham Podcast Studio. Support this podcast at — https://redcircle.com/health-is-hell/donations