Podcasts about Vegan cheese

[This episode originally aired October 16, 2024] Plant-based cheese is better than ever, but can we expand our expectations of cheese to ease our reliance on Big Dairy?Cheese is delicious. Even aspiring vegans find cheese hard to quit. But making dairy cheese is not only rough on the planet — the dairy cows' lives aren't great either. In this episode, we're getting the full picture of the impact of dairy cheese, including the United States' decades-long surplus cycle with the cheese industry and how it's connected to Pizza Hut's Summer of Cheese. We're chatting with famed vegan chef and cheese icon, Miyoko Schinner about how far plant-based cheese has come and her favorite plant-based cheese bases. We're learning practical tips to learn to love plant-based cheese, and having our very own cheese taste test.

Kirsten Maitland, co-founder and "CheeseMaster" of the critically acclaimed Rebel Cheese, recently joined The Ash Said It Show to pull back the curtain on the brand's meteoric rise. From military discipline to the largest vegan brie cavein the country, Maitland shared the surprising secrets behind her Shark Tank success and how she's converting die-hard dairy lovers one creamy, cultured wheel at a time. This episode is a must-listen for anyone interested in vegan food innovation, conscious business growth, and the power of a daring career pivot. Maitland was clear that the brand's success in creating the "world's best artisan vegan brie" comes from rejecting modern shortcuts. The company's commitment to traditional cheesemaking techniques—including the use of a temperature and humidity-controlled vegan brie cave—is non-negotiable. This meticulous aging process, she explained, is essential for cultivating the complex, "funky" flavor profiles and genuine textures that simply cannot be achieved with food science alone. The shocking truth? Most of Rebel Cheese's customers are not vegan. Maitland credited this conversion success to two key factors: flavor and familiarity. The cheeses are designed to function exactly like their dairy counterparts—they slice, melt, and hold up on a dairy-free charcuterie board. By focusing on replicating beloved classics like their Smoked Cheddar and Cave-Aged Brie, Rebel Cheese removes the intimidating element of the unknown for traditional cheese lovers. What non-obvious skill does a former Navy veteran entrepreneur bring to making plant-based cheese? Protocol Adherence and Adaptability. Maitland revealed that her experience as an Operations Specialist and later an Agile Coach in Big Tech taught her to build robust, repeatable processes (critical for food safety and quality control) while maintaining the agility to quickly iterate on recipes and scale production. This structure is the unseen foundation that supports the brand's artisanal quality at a mass scale. The Shark Tank investment from Mark Cuban and Lori Greiner caused an "explosion" in e-commerce orders. Maitland explained that scaling meant implementing a modular production system. Rather than sacrificing the small-batch, handcrafted process, they replicated it. They invested in equipment to handle the raw material processing (cashews) efficiently, but kept the culturing, aging, and finishing of the cheese strictly hands-on, ensuring the artisanal standard remains in every wheel shipped nationwide. Beyond the capital and media boost, Maitland's most valuable takeaway was the need for ruthless strategic focus. The Sharks' scrutiny forced the team to prioritize the most scalable, high-margin products—the ones that truly "rebelled" against expectations—allowing them to streamline their offerings and dominate the premium plant-based cheese market. In a transparent discussion, Maitland addressed the realities of running a high-growth business while staying true to its values. She emphasized that balancing the "values-led" mission with the demands of a "financially sustainable small business" requires transparent communication and strategic operational contractionswhen necessary. The core principle, she stated, is integrity—in their product, their financials, and their public messaging. Maitland sees the next major hurdle for high-end vegan food innovation not in replicating flavor, but in achieving price parity with dairy. The strategy for Rebel Cheese is to leverage increased volume and better supply chain relationships to drive down the cost of premium ingredients, ultimately making gourmet dairy-free foods accessible to the mass market and leading the charge into a truly plant-powered future. Web: https://rebelcheese.com Rebel Cheese is the critically acclaimed, Austin, Texas-based gourmet food company and brick-and-mortar bistro that is revolutionizing the plant-based cheese industry. Founded by the dynamic, globe-trotting duo, Kirsten Maitland and Fred Swar, Rebel Cheese has successfully challenged the notion that high-quality, artisanal cheese requires dairy, becoming a globally recognized brand in the vegan food and dairy-free charcuterie space. The brand was born out of co-founder Kirsten Maitland's personal journey to find flavorful, satisfying, and sophisticated vegan cheese alternatives after adopting a plant-based diet. She recognized a massive gap in the market: while basic dairy-free cheeses existed, none truly captured the complex textures, sharp flavors, and aging processes of traditional European cheeses. Rebel Cheese's mission is simple yet audacious: to create handcrafted, gourmet plant-based cheeses that are indistinguishable from their dairy counterparts in taste, texture, and melting properties. They achieve this by using old-world cheesemaking techniques—including culturing, aging, and ripening—but substituting cow or goat milk with a base of organic cashew milk and fava bean protein. Rebel Cheese gained massive national attention after appearing on the hit show Shark Tank. The company impressed the notoriously skeptical investors, with billionaire Mark Cuban quickly becoming an investor after declaring their products, particularly the Brie, tasted exactly like traditional cheese. For customers outside of Texas, Rebel Cheese ships its artisanal cheeses and curated gift boxes nationwide, bringing its award-winning plant-based cheese directly to consumers across the country. Ash Brown: Your Ultimate Guide to Inspiration, Empowerment & Action Looking for a motivational speaker, authentic podcaster, or influential media personality who can spark your journey toward personal growth? Meet Ash Brown — a dynamic American powerhouse known for her uplifting energy, relatable wisdom, and unwavering commitment to helping others unlock their full potential. Ash is a: Captivating event host Insightful lifestyle blogger Popular podcast creator Trusted voice in personal development Her mission? To empower individuals with real-world strategies, positive mindset tools, and actionable advice that lead to lasting transformation. Discover Ash Brown's World AshSaidit.com – Lifestyle Blog & Event Hub Explore exclusive event invites, honest product reviews, and daily inspiration through Ash's vibrant online platform. AshSaidit.com is your go-to destination for personal growth content, wellness tips, and authentic storytelling. The Ash Said It Show – Top-Ranked Podcast With over 2,100 episodes and 700,000+ global listens, Ash's podcast features inspiring interviews, life lessons, and empowerment stories from changemakers across industries. Each episode delivers practical tools and encouragement to help listeners thrive. Why Ash Brown Is a Leading Voice in Personal Development Ash Brown stands out for her: Authentic Optimism – Her contagious positivity helps audiences embrace challenges with confidence Relatable Advice – Ash shares unfiltered, honest insights that resonate across cultures and backgrounds Actionable Strategies – From mindset shifts to goal-setting, Ash equips listeners with tools to create real change Whether you're seeking career motivation, emotional resilience, or daily inspiration, Ash Brown is the trusted guide to help you rise. Website: AshSaidit.com Podcast: The Ash Said It Show (available on Spotify, Apple Podcasts, Google Podcasts) Connect with Ash Brown: Goli Gummy Discounts: https://go.goli.com/1loveash5 Luxury Handbag Discounts: https://www.theofficialathena.... Review Us: https://itunes.apple.com/us/po... Subscribe on YouTube: http://www.youtube.com/c/AshSa... Instagram: https://www.instagram.com/1lov... Facebook: https://www.facebook.com/ashsa... 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What does it take to tackle the world's biggest challenge—climate change—while driving profit and innovation? Meet Doerte Hirschberg, a visionary investor reshaping industries with bold ideas and data-driven solutions.In this episode, Doerte takes us on a journey of how her team at Climentum Capital uses measurable CO2 impact as their guiding star. She shares insights into why the future of sustainable industries lies in rethinking systems, embracing new technologies, and focusing on the bigger picture. From transforming dairy into vegan alternatives to unlocking the potential of the hydrogen economy, her lessons are as inspiring as they are actionable.Whether you're an aspiring entrepreneur, an investor, or someone passionate about sustainability, this conversation will teach you:Why CO2 is the most powerful KPI to measure climate impact.How industries like food and transport are being revolutionized with technology like precision fermentation.The secret to avoiding overhyped trends while investing in solutions that truly make a difference.At the heart of it all, Doerte's optimism, strategic mindset, and passion for innovation make this episode a masterclass in balancing ambition with sustainability. As she says, “The world doesn't need more overhyped investments. It needs smarter ones.”Curious for more? Listen to the full episode here and dive deeper into Doerte's remarkable journey. Quotes:(10:40) "We need to feed 7 billion people with less land, less animals, and less CO2—this isn't just a challenge, it's an opportunity to rethink the future of food."(17:26) "Imagine a world where climate change isn't just a problem we talk about, but a challenge we've conquered—with measurable impact and real change."(14:01) "Biases are everywhere—even in venture capital. The industry claims it wants women, yet the system subtly works against them. It's time for that to change."Timestamps(0:00) Can We Balance Profit with Saving the Planet?(1:08) Why CO2 is the Key Metric for Climate Impact(3:07) The Challenges and Opportunities of Climate Tech(8:10) Why LPs Should Invest in Elemental Capital(11:12) The Future of Vegan Cheese with Fermify(14:01) Breaking Biases in Venture Capital(18:46) Vision for a Sustainable Future Don't miss this chance to learn from Doerte Hirschberg's journey, her inspiring vision, and her sharp strategies to reshape the future. Press play, and let's spark some change together!Send us a textSupport the showJoin the Podcast Newsletter: Link

Send us a textMargaret Coons, the innovative mind behind Nuts For Cheese, takes us through her inspiring entrepreneurial journey, from selling her artisanal vegan cheeses at a local farmer's market to conquering the grocery aisles across Canada and the U.S. Margaret shares her grassroots approach to retail, revealing the trials of negotiating listing fees and shelf space, and the valuable role supportive partners like Farm Boy have played in her success. You'll gain insights into the grocery industry's complexities and learn how persistence and strategic partnerships can pave the way for business growth.Margaret Coons is the Founder & CEO of Nuts For Cheese, the market leader in artisan, organic, plant-based dairy manufacturing. Vegan from an early age, Margaret developed a passion for plant-based cuisine becoming a vegan chef and experimenting with nuts and seeds to create deliciously creamy plant-based cheeses. Since launching at a farmer's market in 2015, Nuts For Cheese has enjoyed explosive growth across Canada and the United States with its award-winning artisanal and versatile dairy-free products available at national retailers, including Loblaws, Sobeys, Whole Foods Market, Sprouts Farmers Market, and more. Today, Nuts For Cheese is the #2 plant-based cheese brand in the Natural channel in the U.S. and is the #1 brand driving growth. Margaret sits on the board of CGLCC (Canada's 2SLGBTQI+ Chamber of Commerce) and LEDC (London Economic Development Corporation). She was awarded the Top 25 Women of Influence Award in 2023 and was an Ernst and Young Entrepreneur of the Year Award Finalist.Julie and Margaret discuss...00:00:04 Women Entrepreneurs Growing Successful Businesses00:08:58 Building Team Cohesion in Growing Business00:16:42 From Chef to Leader00:25:00 Entrepreneurial Growth and ProfessionalizationCheck out Nuts For Cheese on Instagram, LinkedIn, and Facebook.You can connect with Julie on LinkedIn or Instagram. Find Julie's writing at her blog or by ordering Big Gorgeous Goals. What did you think of this conversation? We'd love if you'd rate or review our show!

Plant-based cheese is better than ever, but can we expand our expectations of cheese to ease our reliance on Big Dairy?Cheese is delicious. Even aspiring vegans find cheese hard to quit. But making dairy cheese is not only rough on the planet — the dairy cows' lives aren't great either. In this episode, we're getting the full picture of the impact of dairy cheese, including the United States' decades-long surplus cycle with the cheese industry and how it's connected to Pizza Hut's Summer of Cheese. We're chatting with famed vegan chef and cheese icon, Miyoko Schinner about how far plant-based cheese has come and her favorite plant-based cheese bases. We're learning practical tips to learn to love plant-based cheese, and having our very own cheese taste test.

This week's guest is the CEO and founder of Treeline Cheesemakers, Michael Schwarz. Treeline Cheesemakers is a dairy-free vegan cheese made in upstate  New York. We talk about his decision to become vegan in 2011 and how that compelled him to leave his job as a lawyer and build Treeline. Often business leaders speak in platitudes, but this is not one of those interviews. Michael brought conviction, clarity of our moral obligations, and a convincing rationale for why we all should be vegan. We talk about the science behind cashew cheese, how he landed his first clients, and how we all can do our part to stop animal cruelty.

A local Orewa business has been named the Supreme Winner of this years Vegan Society of Aotearoa Vegan Cheese Awards, for 'The Greek' a dairy free Feta. 

Tune into this episode as Joe hears from 30-year veteran cheese and vegan cheese monger and "Cheddar" book author Gordon Edgar. He talks about the recent Good Food Awards Vegan Cheese Kerfuffle in which he was named an "informant" by the Washington Post. And, Joe learns the proper way to pronounce vegan! Don't miss this one!Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

https://linktr.ee/TedJonesWorld 0:00- A Naked Comedy Sho!  5:00- Checked For STDs 6:45- What Are THESE BATS? 6:00- Walking The DOGS  15:15- Culinary HIGH School  20:30- Dyslexia!  21:30- Just OK Podcast  24:50- Racist School 27:30- Austin TX Is Different!  32:55- Vegan Cheese  37:00- Drinking NO Good 38:50- Roasting BIG TIME  41:00- Only Fans + Stripping  Follow My Stand Up Comedy Channel :) ⁠https://www.youtube.com/channel/UCf535atx8dAeHlGrJSTm3vA⁠ Ted Jones World Podcast On Youtube https://www.youtube.com/channel/UCBEOS7akat_zSXGDEif-y9g⁠ TEDJONESWORLD@GMAIL.COM https://linktr.ee/TedJonesWorld --- Support this podcast: https://podcasters.spotify.com/pod/show/ted-jones-world/support

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Hey Pickles!This week, we take you with us to the Pittsburgh Vegfair. We'll tell you about the food, the vendors, and the wonderful people that we met!Our Noteworthy segment is a vegan cheese scandal. After winning a cheese competition, the vegan cheese is disqualified from the prestigious Good Food Awards!Oh dairy, your jealously is showing!In our Main Topic, we are sad to announce yet another vegan restaurant owner that is abandoning their ethics and adding animal flesh to their menu. In the name of environmentalism, Sage Plant Based Bistro is adding animals and changing their name to Sage Regenerative Kitchen.Our second installment of Restaurant SOS goes out to Aurora's Cafe & Gifts in Syracuse NY. If you're in their area, please support them as much as you can. Find out more about Aurora's here:   https://www.aurorascafeandgifts.comOur Vegan Org of the Week is Friends of Animals. This is a wonderful vegan organization!Learn more about their work here:   https://friendsofanimals.orgWe also have a new Listener Shout Out, and more!Thanks for listening!Love, Sam & ChristineSupport the Show.Join Our Patreon https://www.patreon.com/CompassionandcucumbersSign Up For Our Newsletterhttps://www.compassionandcucumbers.comOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videos72 Reasons To Be Vegan *paid link https://amzn.to/3W8ZwsUVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworksJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/

Tuesday, April 30th. In this episode we talk about: Weather report: Another achaelogical study challenges the Paleo myth, current and former smokers lower emphysema risk with plant-based diet, Oreos + Sour Patch Kids collab F*ck Oatly () A Vegan Cheese Beat Dairy in a Big Competition. Then the Plot Curdled. (https://www.washingtonpost.com/food/2024/04/27/vegan-cheese-good-food-awards-climax/) Tune in live every weekday at 11am to watch on  or on Instagram ( and ), or watch on Twitter or Twitch! Follow , , and for more.

Monday, April 29. The seven stories you need to know today. Read today's briefing.

 But the Dairy Industry is shutting off the spotlight.

Can vegan cheese pass the taste test?

When reporters are working on important stories, they often use Rhode Island's Access for Public Records Act, or APRA. It gives them the ability to ask for government emails, data sets, or other documents. But APRA isn't perfect. So, there's a bill before the General Assembly to make it stronger. Ed talks with Colleen Cronin, a reporter who covers environmental issues for ecoRI, and John Marion, executive director of Common Cause Rhode Island, to learn more. Tips and ideas? Email us at rinews@globe.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Miyoko Schinner, vegan food expert, is the author or Artisan Vegan Cheese: From Everyday To Gourmet. She shares her secrets of making homemade nondairy cheeses that have extraordinary flavor! These nondairy cheeses can be used in delicious, nutritious healthful recipes and are even loved by dairy cheese lovers.

Our guest this week is Inja Radman, co-founder of New Culture Food, a company with a mission to provide the world with dairy-free cheese, beginning with mozzarella, that actually tastes and performs like the milk-based originals. Even those with lactose or dairy sensitivities have a love-hate relationship with the current options of faux cheese, usually made with nut and seed milks. New Culture's breakthrough came by breaking the bio-chemical code of milk cheeses and to zero in on casein as the key. Casein is what makes cheese perform like cheese, as Inja explains in this fascinating conversation. Where will it lead, and when will this breakthrough, game-changing product be available to the general public? Listen in as Inja explains it all.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Join Ted Jones + Comedian Levi White as we discuss whether common bad habits are actually bad for you? From junk food to ZYNNIN, EAR ISSUES, we'll dive into the science behind these guilty pleasures and see if they're truly worth giving up! https://linktr.ee/TedJonesWorld 0:45- ZYNNY GUY 2:25- Sneaky Ads? 3:00- No More Smoking Weed? 4:15- Bad Dranks 5:00- Moving To NYC 8:00- Being A Teacher? 10:15- BIG TIME BAND (HEARING ISSUES) 15:30- Apple Vision Pro 20:45- Doctors Endorsing Cigs 23:00- Going Vegan? 27:00- Cheese and Drugs? 31:00- Movie Theatre Talk 35:00- Vegan Cheese? 41:00- Fresh Scars 45:00- Comedy Over Music Follow My Stand Up Comedy Channel :) https://www.youtube.com/channel/UCf535atx8dAeHlGrJSTm3vA Ted Jones World Podcast On Youtube https://www.youtube.com/channel/UCBEOS7akat_zSXGDEif-y9g TEDJONESWORLD@GMAIL.COM https://linktr.ee/TedJonesWorld --- Support this podcast: https://podcasters.spotify.com/pod/show/ted-jones-world/support

Cheese cravings are among the toughest to shake. But imagine enjoying pepper jack, spicy queso, cream cheese, and smoked pimento without the discomfort of dairy. It might sound too good to be true, but thanks to Gwendolyn Dare Hageman, it's not. Gwendolyn Dare Hageman, Owner of Darë Vegan Cheese, talks with Jen about her journey from formulating vegan cheese in a tiny blender at home to growing a fully-fledged business. Her vegan cheeses can be enjoyed without the cons of dairy. From playful recipe experiments to bold flavor combinations, Gwendolyn has reimagined cheese alternatives that even dairy lovers enjoy. In this episode, Gwendolyn talks with Jen about the inspiration and process behind creating vegan cheese, the benefits of dairy-free cheese, and the challenges of competing with larger brands.  Key Takeaways [01:23] - The story behind the name, Darë Vegan Cheese. [02:17] - How Gwendolyn fell in love with vegan cuisine. [05:02] - How Darë Vegan Cheese got started. [05:57] - Why cashews work well as a dairy cheese alternative. [06:48] - Why people should go dairy-free. [08:57] - A deep dive into Darë Vegan Cheese ingredients. [12:01] - Where you can find Darë Vegan Cheese. [13:05] - Darë Vegan Cheese's core brand values. [15:14] - The challenges of competing with large brands. [16:55] - Gwendolyn's vision for Darë Vegan Cheese. [19:04] - How to join the Darë Vegan Cheese affiliate program. Quotes [02:47] - “It was like the coolest challenge as a chef, to take what people are used to eating and making it healthier.” ~ Gwendolyn Dare Hageman [13:20] - “Our number one brand value is to create a workplace where people want to be.” ~ Gwendolyn Dare Hageman [14:14] - “We want to be a fancy cheese, but we also want to be down to earth.” ~ Gwendolyn Dare Hageman Links  Gwendolyn Dare Hageman LinkedIn Darë Vegan Cheese Whole Foods Market Connect with our host Jen on Instagram Jen on Facebook Wake Up and Read the Labels! Schedule a 15 Min Breakthrough Chat with a WURL Food Coach! Subscribe and stay in touch Apple Podcasts Spotify Google Podcasts

Tuesday, February 27th. In this episode we talk about: What prevents mainstreamers from considering plant-based diet? Weather report: 'I Could Never Go Vegan' Documetary, Breyer's launches ice cream with animal-free whey  Health Warning Issued for Vegan Cheese as Government Urged to Act () The 'King' of Carnivore Diet Admits He Doesn't Know the Long-Term Effects (https://plantbasednews.org/lifestyle/health-and-fitness/carnivore-diet-long-term-effects/) Tune in live every weekday at 11am to watch on  or on Instagram ( and ), or watch on Twitter or Twitch! Follow , , and for more.

Tuesday, February 20th. In this episode we talk about: Doug tries kava on his weekend getaway Weather report: Smashburger adds jackfruit burger but bun isn't vegan, Korean vegan tour launches, BK includes Impossible Whopper in new app promo, new documentary Pignorant Could the 'Third Wave' of Vegan Cheese Move Flexitarians Off Dairy? () Culture War Trolls Add to UK Vegan Restaurants' Struggles (https://www.theguardian.com/food/2024/feb/17/we-block-10-people-a-day-culture-war-trolls-add-to-uk-vegan-restaurants-struggles) Tune in live every weekday at 11am to watch on  or on Instagram ( and ), or watch on Twitter or Twitch! Follow , , and for more.

Hey Pickles!This week, we have a new vegan recipe & it's a Listener Recipe! We got a wonderful Vegan Cheese  Sauce recipe from listeners, Geoff & Angela!The recipe is listed below if you want to try it for yourself.Our Noteworthy segment is focused on GOP speech writer, author of Dominion,  & vegan advocate, Matthew Scully and his new book, Fear Factories. Here's the article:   https://www.deseret.com/2024/1/25/24000602/matthew-scully-dominion-fear-factories-factory-farmingYou can get Matthew's books here:Dominion      https://amzn.to/482RFS9Fear Factories    https://amzn.to/3HKBw9r*paid linksIn our Main Topic, we discuss when vegan businesses abandon their ethics & the vegan community that supported them. In the Buffalo NY area, a vegan food vendor, and recent restaurant owner announced that they are now adding animals to their menu. The vegan community is feeling betrayed, deceived, and down right angry, as this business owner has made it clear that they intended all along to introduce animals to their menu after 4+ years of garnering the support of the local vegan community.Let us know how you feel about this. Where do you stand on the issue?We also have a new Listener Shout Out, a new tip to help you Gop Vegan & Stay Vegan, And our Vegan Org of the Week is The Humane Farming Association. Support them here:    https://www.hfa.orgThanks for listening!Love, Sam & ChristineHere's that recipe!Geoff & Angela Carbone's Vegan Cheese SauceIngredients 2 cups potatoes peeled and diced, any type will do, but Yukon gold works best1 cup carrots peeled and diced 1/2 cup water 1/2 cup nutritional yeast 1/3 cup extra virgin olive oil 1 tbsp lemon juice1 tsp salt1/2 tsp garlic powder 1/2 tsp onion powderInstructions1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.2. Drain them and add them to a blender.3. Add all the remaining ingredients and blend until smooth.4. Serve your vegan cheese immediately with tortilla chips, crudites, pita bread, or spread over a slice of vegan bread. You could also use it to make a vegan grilled cheese sandwich 5. Keep the leftovers in an airtight container in the fridge for 4-5 days, or in the freezer for up to 1 month. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself, I reheat it in a saucepan and add some water, vSupport the showJoin Our Patreon https://www.patreon.com/CompassionandcucumbersSign Up For Our Newsletterhttps://www.compassionandcucumbers.comOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videos72 Reasons To Be Vegan *paid link https://amzn.to/3W8ZwsUVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworksJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/

In this edition of Living It Up with Lenise, we are exploring the revolutionary world of Rebel Cheese, a vegan cheese company that is redefining the concept of cheese for dairy-free enthusiasts. The co-owners of the company, Kristen Maitland and Fred Zwar, share the story behind Rebel Cheese and how they are making delicious cheese alternatives for people who love cheese but not the dairy.

The Hosts discuss Cycle 21, Episode 14 of ANTM! ⁠⁠⁠Join us at our Discord⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/podledom/support

Latika Bourke on Antony Blinken's visit to Jordan, Australia prime minister Anthony Albanese's historic trip to China and the alleged mushroom poisoning case in Australia that is gripping the world. Plus: Monocle's Robert Bound speaks to the founder of C2C festival taking place in Turin this weekend and Honestly Tasty's co-founder, Michael Moore, proves that vegan can, in fact, be very tasty.

Welcome back to another delectable episode of The Keto Vegan.  Today Rachel has a truly cheesy treat for your ears – she's diving into the world of dairy-free delights!  Now, picture this: London, a city renowned for its rich culinary scene, where innovation meets tradition.  And in the heart of this foodie paradise, two passionate souls embarked on a cheesy adventure like no other!  Strap in everyone, because Rachel is about to introduce you to the brilliant minds behind one of London's favourite vegan cheese emporiums.  That's right, we're talking about Nivi, the co-founder of I Am NUT OK, and he's here to share the story of how he, and his partner Angela, turned their dairy-free dreams into a cheesy reality!  You might be wondering why you should tune in today. Well, let me tell you, this isn't your typical cheese story. It's a tale of flavour, tenacity, and taste-bud transformations. Whether you're a vegan cheese aficionado or just someone curious about the world of plant-based alternatives, this episode is for you! Ever wondered how a simple idea can take root and blossom into a thriving business? Nivi will take us on the journey of setting up shop in London and how their cheese empire has grown, one mouthwatering bite at a time. So, whether you're a vegan cheese lover, a foodie with an adventurous palate, or simply someone who enjoys a good, heartwarming success story, you won't want to miss this episode. Nivi and Rachel are about to sprinkle some cheesy magic on your day!   Key Takeaways: Find out how Nivi and Angela manage working together, living together, and having a successful business and intimate relationship. Amongst other documentaries, Nivi watched Cowspiracy that pushed him further along his vegan journey. The origins of the name come from Angela who loves puns. The business grew from friends tasting their cheese, Farmers' markets, excellent timing and customers loving their products, to what it is now. Nivi used to have inflammation in his knee and two weeks after becoming vegan it had gone.   Best Moments: “I'm waiting for a vegan man, but maybe I should be more patient, and they might turn!!” “What was important for me was not feeling that pressure from Angela in terms of ‘you need to', but use your own brain to understand why.” “That's such a lovely, loving, kind attitude. There are so many vegans, aren't there, that are quite staunch and evangelical about it and that makes people react.” “You ask, you learn, you fail, you keep learning.” “You don't need to eat meat to be strong.” There is a misconception about vegan being healthy, which is wrong...” “Nothing is a big deal.”   Valuable Resources: I Am NUT OK Shop: https://www.iamnutok.com/shop Third Culture Deli: https://thirdculturedeli.com/ 29 Broadway Market, London, E8 4PH https://www.instagram.com/iamnutok/ For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how   Guest Bio: Nivi graduated from NABA University, Milan, in Graphic Design & Art Direction. Having worked for two Communication Agencies (Ground Control and Fasten Seat Belt) as well as a freelancer for different international clients (Diesel, Armani, Pirelli, Ralph Lauren). After having worked in Istanbul (2013-2015) as a designer in both fashion and digital marketing, he decided to move to London and launch his first tech startup (onPony). Continuing his work as a designer and developing further expertise and interest in cutting-edge branding, packaging design, and marketing - combined with his strong passion for food culture arising from his constant travel/work experience and third culture background. His love for all things food and branding, with the strong bond and relationship developed with his partner, Angela, all lead him to start I AM NUT OK.   Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Welcome back to another delectable episode of The Keto Vegan.  Today Rachel has a truly cheesy treat for your ears – she's diving into the world of dairy-free delights!  Now, picture this: London, a city renowned for its rich culinary scene, where innovation meets tradition.  And in the heart of this foodie paradise, two passionate souls embarked on a cheesy adventure like no other!  Strap in everyone, because Rachel is about to introduce you to the brilliant minds behind one of London's favourite vegan cheese emporiums.  That's right, we're talking about Nivi, the co-founder of I Am NUT OK, and he's here to share the story of how he, and his partner Angela, turned their dairy-free dreams into a cheesy reality!  You might be wondering why you should tune in today. Well, let me tell you, this isn't your typical cheese story. It's a tale of flavour, tenacity, and taste-bud transformations. Whether you're a vegan cheese aficionado or just someone curious about the world of plant-based alternatives, this episode is for you! Ever wondered how a simple idea can take root and blossom into a thriving business? Nivi will take us on the journey of setting up shop in London and how their cheese empire has grown, one mouthwatering bite at a time. So, whether you're a vegan cheese lover, a foodie with an adventurous palate, or simply someone who enjoys a good, heartwarming success story, you won't want to miss this episode. Nivi and Rachel are about to sprinkle some cheesy magic on your day! Key Takeaways: Find out how Nivi and Angela manage working together, living together, and having a successful business and intimate relationship. Amongst other documentaries, Nivi watched Cowspiracy that pushed him further along his vegan journey. The origins of the name come from Angela who loves puns. The business grew from friends tasting their cheese, Farmers' markets, excellent timing and customers loving their products, to what it is now. Nivi used to have inflammation in his knee and two weeks after becoming vegan it had gone.   Best Moments: “I'm waiting for a vegan man, but maybe I should be more patient, and they might turn!!” “What was important for me was not feeling that pressure from Angela in terms of ‘you need to', but use your own brain to understand why.” “That's such a lovely, loving, kind attitude. There are so many vegans, aren't there, that are quite staunch and evangelical about it and that makes people react.” “You ask, you learn, you fail, you keep learning.” “You don't need to eat meat to be strong.” There is a misconception about vegan being healthy, which is wrong...” “Nothing is a big deal.” Valuable Resources: I Am NUT OK Shop: https://www.iamnutok.com/shop Third Culture Deli: https://thirdculturedeli.com/ 29 Broadway Market, London, E8 4PH https://www.instagram.com/iamnutok/ For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Guest Bio: Nivi graduated from NABA University, Milan, in Graphic Design & Art Direction. Having worked for two Communication Agencies (Ground Control and Fasten Seat Belt) as well as a freelancer for different international clients (Diesel, Armani, Pirelli, Ralph Lauren). After having worked in Istanbul (2013-2015) as a designer in both fashion and digital marketing, he decided to move to London and launch his first tech startup (onPony). Continuing his work as a designer and developing further expertise and interest in cutting-edge branding, packaging design, and marketing - combined with his strong passion for food culture arising from his constant travel/work experience and third culture background. His love for all things food and branding, with the strong bond and relationship developed with his partner, Angela, all lead him to start I AM NUT OK. Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/  

California's landmark fast-food wage hike is on the books. Third-party couriers in New York City are also in line for a big raise. And Taco Bell tries vegan cheese.

Dr Debashree Roy recently won the Falling Walls Lab Aotearoa New Zealand competition for their innovative, patented technology for making protein-enriched plant-based cheeses. She speaks to Jesse.

Eating Veggies is a Breeze When Covered in Vegan Cheese with Kathy Hester + 3 Low-Fat Vegan Recipes by Chef AJ

Cynthia Duran, owner of Xinca Foods, had been seeking a vegan cheese to accompany her pupusas when, at the 2022 Summer Fancy Food Show, she met fellow exhibitor Dina DiCenso, cofounder of RIND by Dina and Joshua, who was debuting RIND's Carrot Cheese. In this episode, recorded on the 2023 Summer Fancy Food Show Big Idea Stage, Julie Gallagher, SFA's director of content development, delves into how their serendipitous meeting led to the launch of Carrot Cheese and Loroco Pupusas.Spill & Dish is Powered by Simplecast.

Alice Shopland is a pioneer in the dairy-free cheese space in Aotearoa. Her company, Angel Food, has been at the forefront of distributing vegan cheeses since the early 2000s. With her products stocked in 350 stores and a range that includes animal-free sour cream, cheeses, and feta, they now have their sights set on expansion into Australia. Alice joins Simon to chat about her journey and their current equity crowdfund through PledgeMe to fund the big push over the ditch. You can check out Angel Food's PledgeMe campaign here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Meet Oliver Zahn. The former head data scientist at Google is now the CEO of Climax Foods, a California based company committed to saving the planet by deploying artificial intelligence and data science to create a more sustainable way of feeding the world.    Connect with Oliver Zahn and Climax Foods Website LInkedIn IG   Connect with Joanne The Korean Vegan Website The Korean Vegan Kollective The Korean Vegan Cookbook My Amazon Storefront YouTube Instagram Facebook TikTok

Jim is in the studio alone this week for a quick "minisode" recapping the week's headlines over a holiday week here in the U.S.  Find out about where Bill Murray's been spotted, why vegan cheese is now tangentially relevant to Ghostbusters, and some other non-spoilery soft updates on Ghostbusters Firehouse filming. Plus tune in to find out about the latest fan created toy offerings from Fantazm Toys, remaining autograph opportunities from The Containment Unit autograph collecting group on Facebook, updates on charitable work supporting Hook & Ladder 8 and Ghostbusters community members, and more!  Special Thanks & Credits Logo / Cover Art - Brendan Pearce, Badoochi Studios, @badoochistudios Theme Song - "Ghostbusters" by MAGNAVOX

Thank you for joining us for our 2nd Cabral HouseCall of the weekend! I'm looking forward to sharing with you some of our community's questions that have come in over the past few weeks…   Lisa: Hi. I live in RI and do not know why I have not heard about you from any of my Dr's. I think you can open the minds of all my doctors and solve this Mystery Illness I have had for 16 yrs. (Many tests with no answers) As I'm reading TheRain Barrel Effect( thanks for the free book), WHY are Dr's not helping to Navigate Dis-ease by your findings? I'm suffering in pain, can't work and all I get are prescription to pick up. I found you by doing my own research. I lost 16 + years because of pain & mobility issues that started at age 36. I'm 52 on Medicare and can't afford much but I did buy because I believe you can be "The Cause" of my Better Life. Navigating wellness is a game changer specially when aging adds to it.   Ana: Hi Dr C! I'm a 29 year old Vata, IHP level 1 and 2 certified. I've done all protocols, I take level 3 supplements every day. I eat 95% plant-based with approx 60g protein daily. BMI 22, 10k steps every day with resistance training 4x a week. I don't do any cardio apart from walking. I've noticed that I run out of breath very quickly when I'm going up the stairs, walk quickly or walk uphill. Are there any root causes that you can think of? Is there anything I can do to improve this? I'm so young to be running out of breath like that lol. I used to have asthma as a child but that's about it. Never had asthma again and no chest infections.   Ana: I really enjoy your podcast, thank you! I'm a naturopathic doctor and it's common to see various patients saying that all of their issues started after getting food poisoning in Mexico. I will soon be going to Mexico and I'll be staying in an all inclusive hotel so I'm quite nervous about encountering a stomach bug, especially after all the work I've done into optimising my gut health. Do you have any tips? What food choices should I go for and any supplements you'd recommend? Thank you!   Lara: Hi, dr. Cabral.. hope you & your family are well.. I have a favour to ask.. I would like to suggest for you to make a Friday review of some European supplement brands that you think are quality enough to recommend.. So far I've found two brands: Viridian and TerraNova that seem clean but I'm not sure about the dosages recommendations, the right versions of certain vitamins/minerals, etc. Some of us here over seas are really struggling which brands to trust.. and since I trust your knowledge and expertise, I would really appreciate your help on this.. I've ordered EQUILIFE supplements 3x now but the cost of shipping is just too much (I know it's not your fault), it also doesn't ship to my country or any surrounding ones so it's always a hassle to get it here as well.. thank you so much   Lara: Hi, dr. Cabral! I have a question about vegan cheese.. is there any that isn't just bad for you? And all the recipes to make your own at home contain nutritional yeast.. as far as I understood you, nutritional yeast is not good for us, right? So, what's the best, healthiest option in your opinion (which I value the most ;) ) Thank you for all you do for the world, people and our healthy future !   Thank you for tuning into this weekend's Cabral HouseCalls and be sure to check back tomorrow for our Mindset & Motivation Monday show to get your week started off right!   - - - Show Notes and Resources: StephenCabral.com/2627 - - - Get a FREE Copy of Dr. Cabral's Book: The Rain Barrel Effect - - - Join the Community & Get Your Questions Answered: CabralSupportGroup.com - - - Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels) - - - Get Your Question Answered On An Upcoming HouseCall: StephenCabral.com/askcabral - - - Would You Take 30 Seconds To Rate & Review The Cabral Concept? The best way to help me spread our mission of true natural health is to pass on the good word, and I read and appreciate every review!  

Thursday, April 13th — In this episode we talk about: More alcohol talk Instagram video about how to get vegan cheese to melt Weather report: 66% of American parents are intrigued about plant-based foods A Different Way to Measure the Climate Impact of Food (The Economist) And more! Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshow and @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

mike, travis and drunk discuss the following topics.... ai is probably going to make podcasts better than us soon.... hfl update..... the best kind of cheese..... ameriCA'S favorite gameshow: food or f*cking.. potw: the consultant/cunk on earth/south park   Get 20% OFF @manscaped + Free Shipping with promo code WFOD at MANSCAPED.com! #ad #manscapedpod

It's a rainy morning—the perfect conditions for leaving a public comment on climate-related policies.

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Miyoko Schinner (say Me-Yo-Co) is the tenacious, award-winning vegan celebrity chef behind Miyoko's. Her passion for her craft and mission is unrivaled. The publication of her groundbreaking book, Artisan Vegan Cheese, kicked off the start of the vegan cheese revolution. Her website is www.Miyokos.com. To learn more about the animals please go to www.ranchocompasion.org to learn more about Miyoko's rescued animals

https://linktr.ee/TedJonesWorld 2:00- ADAM MOVES TO NYC! 14:50- WHAT WAS IN THE JUUL?? 20:45- TIME AINT REAL 23:00: HISTORY LESSON- Chicago Fire? 45:00-BAGGGELS 49:00- PEANUT NO NUT?? TEDJONESWORLD@GMAIL.COM COME TO THE TED JONES COMEDY SHOW! https://linktr.ee/TedJonesWorld --- Support this podcast: https://anchor.fm/ted-jones-world/support

لقائنا اليوم مع مشاعل شريك مؤسس لعلامة بثنة المختصة بغنتاج منتجات نباتيه وخصوصا منتجات الالبان , شاركتنا بهاللقاء تجربتها الصحية ورحلة إطلاق بثنة كان لقاء ممتع ولطيف ومثمر للحصول على منتجات بثنة https://www.instagram.com/bathnahco/ حساب بروجكت40https://www.instagram.com/theproject40days/ حساب هبه https://www.instagram.com/hiba_wellness/ حساب البودكاست https://www.instagram.com/youaretheproject.pod/ رابط قناة اليوتيوب https://www.youtube.com/channel/UCBaZL3_tAYNqpTGYiM0LLmA

Friday, November 4th — In today's episode, we talk about: Matt's mom calls out Doug for saying Aldi is bad Cornhole "Baggate" scandal (Fox News) Dairy-identical cheese from New Culture (VegNews) You Only Absorb 2% More Protein from Animal Products than from Plants (Healthline) 'I Could Never Go Vegan' documentary (Green Matters) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @realmattfrazier and @itsdoughay for more.

A delicious alternative or a crime against food? The professionals have gathered to test the taste. Cheeses made of nuts, coconut oil, flours and vegetables were put under the microscope at the New Zealand Vegan Cheese Awards today. Sam Olley and Marika Khabazi went for a taste. [embed] https://players.brightcove.net/6093072280001/default_default/index.html?videoId=6309863558112

This week, we talk vegan ‘ship talk with the Founder & Owner of Darë Vegan Cheese Gwendolyn Dare Hageman!With a degree in Biology from UNC-Asheville and as the vegan chef at Warren Wilson College, Gwendolyn was inspired to dig into experimentation with her cooking. When she turned to the tradition of cheesemaking, she explored fermentation to coax flavor and texture from her plant-based creations and in the process, cultivated a culture that, when combined with cashews, exploded with flavor.We go over Gwendolyn's background, the quick growth Darë has seen, their expansion and her working relationship with her dad! Warning: There's a 90% chance you will say “awe” when you hear Gwendolyn speak about her dad.Talking 'Ship is hosted by Jeffrey Kaplan, the Director of Venture Asheville, a program of the Asheville-Buncombe Economic Development Coalition and the Asheville Area Chamber of Commerce.

This week's episode is featuring Lori Sroujian, founder of VEGCHEESE. Lori first started experimenting with faux-cheese recipes after a family health scare led her to reconsider what she was eating. What started as a personal quest to find a nutritious but delicious replacement for cheese eventually evolved into a side hustle — and in 2018, VegCheese became Lori's full-time enterprise. VEGCHEESE line of artisanal vegan cheeses are 100% dairy free, nut free and gluten free. Their cheeses are handcrafted in Ontario, Canada with a base of organic soy milk and organic coconut oil. We discuss how this business came to be, the challenges and milestones they've faced in the food industry, what she would have todl herself when first starting out, and much more! This episode is sponsored by WEtech Alliance as part of The Canada / U.S. Power Panel program supported by the U.S. Consuls General in Canada's Building Back Better Program aimed at strengthening support for women entrepreneurs during COVID-19. For information on WEtech Alliance, visit www.wetech-alliance.com Listen in to learn about: How the product and concept of VEGCHEESE first came to be What the secret to success is in the food industry and as a business The challenges she's faced as an entrepreneur including capital How the health food market has been chnaging over the years and where it's heading Exciting future plans coming up for VEGCHEESE How the Canada / U.S. Power Panel program has helped her business and tips for networking as a business owner How can we #BuildBackBetter in 2022 and beyond Resources: Website: https://vegcheese.com/ Instagram: https://www.instagram.com/vegcheese/ Facebook: https://www.facebook.com/vegcheese/ Sponsored by: WEtech Alliance, The Canada / U.S. Power Panel program supported by the U.S. Consuls General in Canada's Building Back Better Program: https://www.wetech-alliance.com/powerpanel/ SHOP NEW PODCAST MERCH: madeithappenpod.com/shop Powered by: Elevatepodcastco.com Start a podcast that stands out & amplifies your business! Connect With Us: Website: www.madeithappenpod.com/ Instagram: www.instagram.com/madeithappenpodcast/ LinkedIn: www.linkedin.com/company/made-it-happen-podcast

Nationally recognized television personality, podcast host, celebrity PBS vegan chef, and award-winning author, Laura Theodore shares recipes and tips for replacing dairy-based cheese with easy homemade, vegan versions! Laura is the author of six vegan cookbooks and co-creator of the popular Jazzy Vegetarian (vegan and delicious!) cooking series on national public television Learn more about Laura's television show, access lots of vegan recipes, online videos and more: JazzyVegetarian.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're talking about Kanye West's Netflix documentary, Vegan Cheese, Hungarian Name Day, Happiness and Black Lives Matter signs in rich neighborhoods. Enjoy! TOUR DATES: https://www.zoltancomedy.com/collections/zoltan-kaszas-showsSupport my channel to get access to perks:https://www.youtube.com/channel/UCzOboYYas9UNLo0fHHkj-qg/joinFollow me on Twitter https://twitter.com/zoltancomedyInstagram https://www.instagram.com/zoltancomedy/Facebook https://www.facebook.com/zoltancomedy