Podcasts about vedge

In the restaurant world, infant mortality is the norm. Nearly two-thirds of new eateries shut down in their first year. Only one in five lives to see its fifth birthday. So when a restaurant—not just any restaurant, but a plant-based fine-dining spot—thrives for decades, it's not just impressive. It's almost mythic. Enter Rich Landau and Kate Jacoby, the married duo behind Vedge, the acclaimed Philadelphia restaurant that's helped redefine what plant-based food can be. With nods from Bon Appétit, GQ, Food & Wine, and the James Beard Foundation, Rich and Kate have built more than a restaurant—they've built a movement. One that proves vegetables don't need to play second fiddle—they can own the stage. Now, I don't know how these two do it. My wife and I love each other, but even the suggestion of collaborating on a work project sends us both reaching for diplomatic escape routes. Yet somehow, Rich and Kate not only run a business together—they do it with passion, purpose, and of course, with pastry. Rich got his start in the '90s with Horizons, a bold bet on vegetable-forward cuisine back when people didn't even know how to pronounce “vegan,” let alone what it meant. Kate joined with a background in hospitality, bringing a refined palate and a pastry chef's touch. But this episode isn't just about food. It's about values. About running toward the hard stuff. About how two people built something meaningful—together—and stuck with it through all the chaos the restaurant industry throws your way. If you're a foodie, an entrepreneur, or just a fan of staying married while doing the impossible—this one's for you.

Episode Summary:If you've ever struggled to go vegan—or felt overwhelmed by cravings, confusion, or lack of support—this is the episode for you.This week on Vedge Your Best, I'm joined by  Cheryl Martinez, founder of VeginnerCooking.com, where she supports vegan beginners through recipes, resources, and her signature 30-Day Vegan Challenge.Cheryl shares her journey from growing up in a meat-loving Latino family to becoming a passionate plant-based coach. We talk about:How to start (or re-start) your vegan journey without shame or overwhelmWhy giving yourself compassion can be the key to consistencyHow to navigate cravings (yes, especially for cheese!)Tips for dining out, social situations, and staying motivatedAll the tools and community resources available at Veginner CookingWhether you're vegan-curious, vegan-ish, or have been plant-based for years but still struggle with certain habits—Cheryl's wisdom will leave you feeling seen, supported, and ready to take the next step. What You'll Learn in This Episode:Why Cheryl says going vegan was the easiest hard thing she's ever doneHow bloating, acne, and energy shifts revealed the truth about dairyThe mindset reframe that changed everything: you're not giving things up—you're upgradingHow to make veganism stick without perfectionismWhat's inside Cheryl's free 30-Day Challenge—and how to join today Links & Resources:Join the Free 30-Day Vegan Challenge: VeginnerCooking.comFollow Cheryl on social media: @VeginnerCookingUse promo code VEDGE for a free downloadable cheat sheet from the Veginner ShopExplore Cheryl's tools, recipes, and her AI companion PlantPal on her Resources PageSubscribe & Review:If you enjoyed this episode, please subscribe and leave a review on your favorite podcast platform. Your feedback helps us grow and share the message of plant-based living with more listeners.For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/⁠

In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she's proving that great food doesn't need meat to be bold, exciting, and luxurious.In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time. What you'll learn from this panel discussion Chef Amanda Cohen Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon' trend (6:15)How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)Building a seasonal menu – The creative process behind designing Dirt Candy's dishes (10:42)Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)The secret to the restaurant's creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we're still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she's encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she's proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she'd give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can't resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she's off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn't believe the customer is always right – Her take on hospitality and service (34:55) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs about vegetarian cooking Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones Links to most downloaded episodes (click on any picture to listen to the episode)

Today I have a total treat for you in that you'll get to meet one of my favorite podcasters, Michele Olender, vegan life coach and host of the Vedge your Best Podcast.You know me and the way I talk about veganism, I meet people where they're at, I respect the journey and timing of each person, I understand and have empathy for the fact that this change happens differently for different people. I'm not a proponent of adding shame, blame or guilt, or the idea of reaching perfection when you're on this journey to eating more plants and living vegan. I'm telling you all this because although I listen to a ton of podcasts, I don't listen to a lot of vegan podcasts. It's a short list of timeless shows from advocates who I feel talk about these issues in a way that is actually practical, joyful, doable and fun, without excessive fear mongering and like you're talking to a knowledgeable friend. All this to say that Michele's podcast is all about the motivation, all about the inspiration, she has the best voice in the podcasting universe, so soothing that listening to her is like meditating. Most importantly, she talks about these issues and making the transition to veganism in a way that is truly inspiring and refreshing. In today's conversation we talk about her own journey into this lifestyle and why being an advocate for her daughter started a path of her own that transformed her life (we wouldn't have her incredible podcast without it!). We talk about life stages and going vegan later in life, aging, and what different life stages brought to the table for her. We discuss that process of embracing that we're getting older, and we swap opinions of the current focus on longevity. She shares all about the role of a coach and how she supports her clients in making big changes, we get into hot territory discussing ex-vegans, and she gives us some great takeaways when it comes to what to expect when going vegan or making any big life change. Michele Olender is a Podcaster and Vegan Life Coach with a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and eCornell. She specializes in helping individuals to start, RE-start, or re-energize their vegan or plant based practice at any age. Vedge Your Best Podcast has published an episode every week since September 2020, and it's the only podcast aimed at teaching midlife women how to limit and eliminate the consumption of animal products without feeling deprived, overwhelmed or unsupported, even if no one you know is vegan. She shows you how living vegan is the superpower that will unlock your possibilities and give you the confidence to take on your next impossible goal, by doing it YOUR way. That is perhaps, the quality I admire most about Michele, she skips the dogma and goes straight to meeting people where they're at, while still challenging you, as all good coaches do. For all the links mentioned in today's episode, click here or visit brownble.com/blog

Plant Based / Vegan Life Coaching.  If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. Link Vox me on Voxer with your questions about coaching or your vegan and plant based journey.  ⁠⁠⁠⁠⁠⁠⁠⁠⁠Https://web.voxer.com/u/molend293⁠⁠⁠⁠⁠⁠⁠⁠⁠ or DM me on Instagram. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or email ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠info@micheleolendercoaching.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠“Buy Me A Coffee” Donate Button⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook page⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Music, Production, and Editing by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Charlie Weinshank⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. For inquiries email: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠charliewe97@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Virtual Support Services: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://proadminme.com/

Nous avons tous, à un moment donné ou à un autre, procrastiné, c'est à dire remettre à plus tard ce qu'on peut faire maintenant. C'est beaucoup plus répandu qu'on pourrait le croire. Des statistiques démontrent que plus de la moitié des étudiants des cégeps et des universités procrastinent  de manière  chronique. 20% des adultes en souffrent aussi. Mais contrairement à ce qu'on pourrait croire, il ne s'agit pas ici  de paresse. Avec Véronique Morin  et Charles Trahan Une production QUB Mars 2024Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Aruba Atmosphere was the talk of the town and we're here to cover the exciting announcements from the event. There was a lot of discussion about the integration of Aruba, now known as HPE Aruba Networking, into the wider HPE company portfolio. The wireless fans had lots to cheer about with a new update to Aruba Central that offers better visibility as well as integration with HPE GreenLake. Security experts loved seeing how the acquisition of Axis Security is providing new edge security capabilities. Of course, the Athonet acquisition to extend Private 5G capabilities was also on the tip of everyone's tongue. This and more on the Rundown. Time Stamps: 0:00 - Welcome to the Rundown 0:34 - Infoblox Uncovers Decoy Dog 3:19 - Nutanix Disaggregating Nodes? 6:30 - MSI Leaks BootGuard Key 10:09 - Pure Says Hard Drives Done after 2028 14:10 - Cisco vEdge Certificate Expires 17:35 - Aruba Atmosphere Announcements Abound 29:35 - The Weeks Ahead 32:18 - Thanks for Watching Follow our hosts on Social MediaTom Hollingsworth: https://www.twitter.com/NetworkingNerdStephen Foskett: https://www.twitter.com/SFoskett Follow Gestalt ITWebsite: https://www.GestaltIT.com/Twitter: https://www.twitter.com/GestaltITLinkedIn: https://www.linkedin.com/company/1789 Tags: #Rundown, #ArubaAtmosphere, #FlashStorage, #vEdge, #BootGuard, #Storage, #ATM23, #TFDx, @Nutanix, @Intel, @IntelBusiness, @PureStorage, @Cisco, @ArubaNetworks, @HPE

Chefs Rich Landau & Kate Jacoby of Vedge fame drop in to the studio to talk about their newest restaurant, Ground Provisions, and why it's worth a trip out to West Chester, where this energetic upstart is a chance for Rich and Kate to really get back to cooking the way that they started with small, intimate gatherings serving perfectly in-season vegetable dishes.  Here's what else we discussed: Marisa spills the beans on her surprise wedding and why she waned to be the first to be married at the brand new Punk Rock Museum in Vegas A recap of our second Delicious City Supper Club, where chefs Joey Baldino and Dominic Piperno absolutely crushed it The early days of veganism in Philadelphia and why Horizons Café rewrote the rules Why Rich's cooking style appealed to a broad audience that wasn't just vegans Why it was so important for them to elevate vegan cuisine We discuss their newest little love letter, Ground Provisions, and why Kate is absolutely in love with this restaurant and market A Best Bite for Eli that involves Pennsylvania rice, and yes, it's actually from Pennsylvania! Marisa's Best Bite comes from Vegas, but with a Philly flare.  A great new wine bar in Center City, where a couple of industry veterans are planning their flag The reviews are in, and it seems that MAWN restaurant is an instant classic that Philly didn't know it was missing Dutch and northern European food is alive and well in Philadelphia with chef Joncarlo Lachman's latest restaurant, Dankbaar In the mood for some Philadelphia classics, but done with a Korean twist? Check out the newest Grays Ferry neighborhood restaurant called Korea Taqueria Our wonderful guests are subjected to one of Eli's ridiculous games where their knowledge of each other's quirks and habits is tested And of course we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level

Michele Olender is the host of Vedge your Best. "There has never been a more important time to be Vegan. Vedge Your Best is the only podcast aimed at teaching midlife women how to limit and eliminate the consumption of animal products without feeling deprived, overwhelmed or unsupported, even if no one you know is Vegan. Life Coach Michele Olender will show you how living Vegan is the superpower that will unlock your possibilities and give you the confidence to take on your next impossible goal, by doing it YOUR way. Vedge YOUR Best and there's nothing you can't do."Find all the places to hear the Vedge your best show at https://linktr.ee/vedgeyourbest Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

In this week's episode we are joined by Julie and Dean, owners of SoCo Vedge, a vegan catering and meal prep service!Julie, Dean, Nick and Sascha discuss how the couple found themselves in RI, why filling the need for vegan options in South County jump started their biz, how Dean's knowledge of international food makes their food different, and more! 

Hey Pickles!We're sharing our interview with Michele Olender of Vedge Your Best Podcast!We are in the midst of some serious family stuff. Sam's Dad is having open heart surgery, and Michele was so nice to allow us to share this interview as we have not had time nor the head space to create an episode this week. We really just wanted to be able to focus our energy on Dad, and the family.Many thanks go out to Michele, and her editor, Charlie Weinshank for their help and support!We hope you enjoy the interview!Thank you so much for listening, and for all of your support as we go through this stressful time.We love you!You can find Michele's podcast and her coaching here   https://micheleolendercoaching.comYou can find Charlie Weinshank here  https://charlieweinshank.wordpress.comGet last week's cookbook  https://amzn.to/3EtJ51YSupport the showJoin Our Patreon https://www.patreon.com/CompassionandcucumbersDonate To Food Not Bombs https://www.buymeacoffee.com/CucumbersVisit Our Website https://www.compassionandcucumbers.com

Plant Based / Vegan Life Coaching. If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/

Plant Based / Vegan Life Coaching. If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/

Plant Based / Vegan Life Coaching. If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/

Plant Based / Vegan Life Coaching. If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/

Somebody has to help her eat more veggies!

Coach and Sub4 Miler Kevin Kelly joins Michael and Mark for the second time. In this week's episode the trio talk about an outside factor that many people do not consider in their training; stress. Kevin, Mark and Michael draw from their personal history and coaching experience to make a case for being aware of stress and the potential downsides.Stress decreases performance, increases effort, plays a hormonal role, and impacts motivation - that's not exactly ground breaking. The group covers multiple topics relating to stress including:EnvironmentJournalingFitness TrackersComparisonSleepSocial mediaPractical tips to destress.As always, if you want to support the show you can:Rate, and review on Apple, Spotify, or wherever you get your podcasts. Share us on social media and tag @sonofragingjoe and @bottenhornrunning Check out Kev @kev.kelly & @kevinkellycoaching - He's a Finding Strong Approved coach and a wonderful person. OR if you are in the need for high quality sports nutrition supplements, check out Vedge, a brand that that Mark  uses -  to support the FSP visit www.vedgenutrition.com  and use code RUNSTRONG for 10% off at checkout. Be sure to choose one time purchase over subscription to use the code. Each purchase helps our show and supports brands that support us!Thank you for the support!

Mark and Michael sit down and cite recent moments of adversity in their training and racing, and discuss practically, how those moments can shape the outcome of a race, a training week, or a whole training cycle. As always, if you want to support the show you can:Rate, and review on Apple, Spotify, or wherever you get your podcasts. Share us on social media and tag @sonofragingjoe and @bottenhornrunning OR if you are in the need for high quality sports nutrition supplements, check out Vedge, a brand that that Mark  uses -  to support the FSP visit www.vedgenutrition.com  and use code RUNSTRONG for 10% off at checkout. Be sure to choose one time purchase over subscription to use the code. Each purchase helps our show and supports brands that support us!Thank you for the support!

What is a Down Week, why should I take one, and when should I take them? Down weeks are crucial for adaptation to stressors, increase in fitness and much more. A Ball State University study looking at Creatine Kinase in well trained endurance athletes. Indicators that it's time to take one.An IG user Question about knee pain, and how to proceed from @ayephamAs always, if you want to support the show you can:Rate, and review on Apple, Spotify, or wherever you get your podcasts. Share us on social media and tag @sonofragingjoe and @bottenhornrunning OR if you are in the need for high quality sports nutrition supplements, check out Vedge, a brand that that Mark  uses -  to support the FSP visit www.vedgenutrition.com  and use code RUNSTRONG for 10% off at checkout. Be sure to choose one time purchase over subscription to use the code. Each purchase helps our show and supports brands that support us!Thank you for the support!

Over the past decade, vegetable forward food has really started to get the recognition it deserves. That’s due to a handful of Chefs who took the attention away from meat before it became the “cool” thing to do. Today’s guest is Chef Richard Landau, an early pioneer of the plant based trends that have been rapidly gaining in popularity. His first restaurant, Horizons, opened in Philadelphia back in 1994. His talents in the kitchen have earned him accolades by the James Beard Foundation and he starred in the Food Network series Chopped. Along with his wife, Chef Kate Jacoby, he’s authored several plant-based cookbooks, including Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking.Excited to give away 3 signed copies of the cookbook from Chef Richard Landau - Follow the 3 steps on my Instagram account for a chance to win the “Vedge” cookbook signed by Chef Richard Landau Click here: https://www.instagram.com/flavorsunknown/ What we covered in this episode Chef Richard Landau explains why the traditional restaurant model isn’t working (4:42)The romance versus the reality of working in restaurants (7:37)Chef Richard Landau and a  simplified vision of the future restaurant experience (11:20)Shifting away from the brick and mortar concept (14:40)Why vegetables deserve more praise says Chef Richard Landau (16:46)Kicking the carnivore habit as a meat lover (17:57)Chef Richard Landau shares the top plant-based food trends to watch (23:05)How to add complexity to vegetables (24:54)Local seasonality versus global transportation of produce (28:24)Creative cooking rules to live by (29:42)The star of the menu at Vedge by chef Richard Landau (31:31)How to step up your taco game (36:38)A series of rapid-fire questions. Links to other episodes in Philadelphia Conversation with Chef Jose GarcesConversation with chef Brian Duffy #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ zucchini trapanese. A simple dish of sauteed shaved zucchini in a tomato, almond, basil and calabrian chile pesto topped with grated almond. Carrot steak with carrot sauerkraut puree on pumpernickel and a kimchee kraut. Corn chowder – creamed corn with a seared potato “scallop” and a tomato, pepper and parsley salad. House smoked tofu over a fava bean hummus, with dukkah spice and a green olive salad. Veggie taco recipe First, find a really good tortilla that you love.Don't limit tacos to Mexican food.Korean tacos are very popular nowadays, and also Chinese tacos.You can go to Peruvian or Brazilian cuisine influences. Really stretch yourself out and just have some fun. You can use tempeh, seitan, or strictly veggie with cauliflower or shredded mushroom.  Click to tweet People glorify this 80-hour workweek. I’ve done it, I did for years man, I mean it's not a battle scar, it's not a badge of honor. It sucked. Click To Tweet My sole mission was to show people that they did not need to eat meat to have a great meal. I'm not trying to convert anyone. If you can make someone a great meal and they never missed meat, then you're successful. Click To Tweet Don't expect vegetables to do the work for you, that is the biggest difference between vegetables and meat. You've got to really get some flavor into them. Click To Tweet I'm going to listen to these vegetables, I'm not going to try to force a recipe into them, but I'm gonna listen to them. And let them take me to a place where they can easily go. Click To Tweet

One of the toughest, most consequential battles in America is the one between meat and vegetables for space on the plates of Americans.  One particular chef from Philadelphia fought that battle on television and won.  He proved how vegetables can be the only food group that occupies your plate while still satisfying AND thoroughly impressing everyone at the table...even non-vegans. In this episode, we interview Rich Landau, a popular restaurateur, and owner of Vedge in Philadelphia, one of the top-rated vegan restaurants in the country.  In fact, Food & Wine magazine recently named Vedge one of the “most important restaurants of the decade."  He is also the winner of FoodNetwork’s popular cooking competition Chopped and made him a hero to vegans. Rich will talk about his passion for cooking and how he and his wife Kate demonstrate how vegetables can easily be anyone’s first option if cooked right.   For aspiring restaurateurs, this episode is full of very practical business advice coming from an owner who never took in a partner or investment.  We’ll also get an update on how the restaurant industry is doing from a business owner’s point of view during these unprecedented times. Oh, we almost forgot.  He’ll share a secret to his very famous and very delicious, sought after, brussel sprouts.  You definitely want to take notes for that!  

Authors of Horizons: Gourmet Meatless Cuisine, Horizons: New Vegan Cuisine, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking and V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking. Husband and wife team Richard Landau and Kate Jacoby are the Chefs and Owners of Philadelphia's renowned vegetable restaurant, Vedge. In recent years, they have grown their restaurant group to include their street food bar, V Street, as well as their latest effort, Fancy Radish, in Washington DC.Chef Rich Landau, a pioneer of the modern plant-based dining experience, opened his first restaurant, Horizons, in 1994. Winner of Food Networks Chopped. Landau has used the carnivore’s palate he grew up with to translate vegan cuisine to a broader audience. In 2009 Landau and Jacoby cooked the first Vegan meal ever served at the James Beard House in Manhattan. In 2011 they opened “Vedge” in an elegant Center city Philadelphia brownstone to national acclaim.Chef Kate Jacoby studied French and Sociology at Georgetown. In 2001, she switched gears to join Landau at Horizons. Her work in the kitchen beside Landau helped hone her pastry skills and shaped her approach to desserts. A James Beard Nominated Pastry Chef and a Certified Sommelier, her recent focus also includes overseeing the Beverage Program at all their restaurants and directing expansion for the restaurant group. Rich Landau and Kate Jacoby: vedgerestaurant.comRich Landau IG: @chefrichlandauDustin Harder: veganroadie.com IG @Theveganroadie

The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.

This episode was recorded at the pandemic times in NYC, when the crisis become truly worldwide. The crew of   OG Talk podcast decided to create aa special segment for that period and we called it "OG Chat, Behind Closed Doors". Ana Alarcon & Matt Davey are the powerful couple behind English and Spanish versions of Vedge Talk podcast. Their dedication and passion to the vegan movement fuels their perseverance and patience . And as a result they are awarded with wonderful experiences that helps them to excel  in everything they commit their minds to. No one can say it better than Ana about the podcast's mission :"We are here to speak up , to continue to learn  and to use this space to highlight people that have not been highlighted in the past.To speak about issues that matter and to be part of the change. People  are changing the narrative across the globe. Whether they be athletes, chefs, business owners, politicians, social influencers and more. Our stories are powerful and we are going to change the world for the better! Eddie Brill and Vlad Grinberg were happy to capitalize on all the privileges that come with hosting a podcast. We asked about how Matt started it all; about new journey creating website Vedge Life and  of course, we could not  not avoid the conversation about the cross country van voyage

While spending time at home and talking about the region they love so much, the Love + Grit hosts kick off this episode by sharing their favorite regional craft breweries offering delivery before discussing vegetarian cuisine and the future of the restaurant industry with Vedge owners and James Beard Award honorees Rich Landau and Kate Jacoby. Then, Laiya, Rachel and Justin catch up with NBC10 Philly Live host Aunyea Lachelle, who shares the story of 11-year-old boxing twins Steven and Daniel Grandy and gives the details on Xyntek, the Bucks County engineering firm creating and donating personal protective equipment to healthcare workers. Next, the trio talks with Fatin Dantzler and Aja Graydon of the husband-and-wife music duo Kindred the Family Soul about the challenges of being at home full time with six children, the importance of celebrating Juneteenth and their upcoming album

In this added episode, we catch up with Rich Landau and hear how the recent Coronavirus has affected him and the restaurant industry.

“A part of me is so thankful and the other part of me is like why don’t my parents know this? Why doesn’t my family know this?… They don’t have to choose this route, but everyone should have the information.” On this week’s episode of the Eat Green Make Green Podcast, I’m sharing an episode I did on my good friend Matt Davey’s podcast The Vedge Talk Podcast. This was recorded quite a while ago and was the first episode of Matt’s show, which now has over 50 episodes with all kinds of amazing guests in the plant-based world. Both Matt and his fiance Ana Alarcon have been previous guests on my show (check out episodes 18 and 65). This is primarily about my journey and I think is one of the better episodes I’ve done on other shows, because Matt is a very gifted interviewer. Be sure to give Matt and Vedge Talk a follow and listen! Show Notes The Vedge Talk Podcast: https://soundcloud.com/vedgetalk Matt’s Instagram: https://www.instagram.com/vedgetalk/?hl=en Ana’s Instagram: https://www.instagram.com/anaalarcon/?hl=en

Ianhas been foraging for over 13 years, and leading foraging walks for over 11. He has received both a Permaculture Design Certification, as well as the Vegan Permaculture Design Certification, and works as a landscaper in Chicago. Ian has recently received his Master Urban Farmer Certificate, his edible landscape design certificate and is recognized as a Garden Instructor by the Peterson Garden Project. He also leads wandmaking and magick plant classes, as well as the occasional Earth based sabbath ritual.

On today's podcast, I talk to Kate Jacoby, owner of Vedge Restaurant and VStreet. Kate talks about how and why she became vegan, the importance of having a mentor. She also has some tips for vegan travel. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

Being a vegetarian/vegan isn't as hard as it used to be. Peter Ogburn sits down with the co-owners of Vedge, one of the most exciting restaurants in the country AND... it just happens to be vegan. How do they do it? How hard it is to maintain a plant-based diet? We talk to them about how American diets have changed over the years and where we are today!

Ereena George is a Moms Health Educator and Child Advocate, supporting moms in becoming healthy and whole so they can raise productive children. She explains how clean eating and juicing helped her conquer a poor diagnosis, and how you can begin a healthier journey this year with your diet. Show Notes: http://kickinitwithdaree.com/episode/living-on-the-vedge

Ron and Andrea venture into the world of veganism at Vedge but not without pre-gaming at Garces Trading Company for some charcuterie and chicken liver mousse. They also stumble upon a hip little bar and lounge called Writers Block Rehab. Midweek, they stopped into Positano Coast and not only enjoyed the Mediterranean style seafood, but raved about the beautiful and romantic space. They discuss Ron's fashion choice for the podcast, Andrea's ridiculously particular match.com profile, and determine when Scooby Doo jumped the shark. It's a long one but all the funny stuff is at the end so settle in for the night.

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Causa, a Peruvian cold potato salad, using roasted purple and gold potatoes. He flavors the pureed potatoes with aji amarillo and tops the causa with an avocado, tomato and chilie “ceviche.” Recipes at http://www.ciaprochef.com/potatoes/videos/

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares potato "Scallops" topped with a Mediterranean sauce of capers and tomatoes. He uses waxy red potatoes to make the scallops, because they hold their shape through the searing process. Recipes at http://www.ciaprochef.com/potatoes/videos/

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Lo Mein using shaved Yukon Gold Potato “noodles” with sesame, soy sauce, chili and scallion. Recipes at http://www.ciaprochef.com/potatoes/videos/

Foodservice operators, nutritionists and media convened at The Culinary Institute of America at Greystone campus to learn about innovative ways to cook with potatoes. Recipes at http://www.ciaprochef.com/potatoes/videos/

Today I sit down with Andy Levitt, the founder and CEO of The Purple Carrot. Founded in 2014, The Purple Carrott is a plant-based meal kit that Andy started after seeing the lack of a plant-based meal kit being offered by the current players in the national meal kit space(Plated, Blue Apron, Hello Fresh). Purple Carrot ships its subscribers all of the raw ingredients they need to cook two to three dinners every week with recipes developed by chefs with a focus on different flavors and ethnicities.    In this episode, Andy shares amongst other things:                 The process they go through for introducing new recipes                 How they went from a family meal plan focus to a two person meal plan focus                 The logistics issues with starting a subscription meal kit service                 How they’re able to manage their food inventory to minimize waste                 What is most important when starting a subscription based company                 The importance of getting comfortable being uncomfortable                     Links from this episode:                 Forks over Knives                 Seth Godin                 Washington Post: Meat is bad                 Vedge                 Crossroads Kitchen                 Alta Strada                 Hugh Macleod                 Purple Cow                 Linchpin                 Leanbox                 Purple Carrot on Twitter   If you liked this episode: Follow the podcast on Twitter Subscribe on iTunes or your podcast app and write a review Get in touch with feedback, ideas, or to say hi: nic {AT} startupbostonpodcast [DOT] com Music by: Broke For Free

Vegcast 102 fills you in on everything about Vedge, the most anticipated Philadelphia restaurant of this fall, from Rich Landau and Kate Jacoby of Horizons, who walk us through the space and explain the menu, not least of all why they closed Horizons to start an entirely new and different vegan restaurant. There is also a tune about vegetables from Myq Kaplan, and a Science Fact about an international scientific body announcing the only way to feed our exploding population, which is, of course, on plant foods.

Vegcast 102 fills you in on everything about Vedge, the most anticipated Philadelphia restaurant of this fall, from Rich Landau and Kate Jacoby of Horizons, who walk us through the space and explain the menu, not least of all why they closed Horizons to start an entirely new and different vegan restaurant. There is also a tune about vegetables from Myq Kaplan, and a Science Fact about an international scientific body announcing the only way to feed our exploding population, which is, of course, on plant foods.