Podcasts about vegan chef

Listen: Tuesday, January 14, 2024, 4pm ET by going to PRN, The Progressive Radio Network. Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn's personal archive number to hear the most recent five episodes of It's All About Food: 1-701-719-0885 Andrea Young, Sweet Vegan for Valentine's Day Sweet Vegan offers the satisfaction of enjoying your favorite desserts without the guilt. Our featured Tremendous Truffles are a delicious vegan treat made with fresh, organic ingredients. No Nuts, or Soy. Gluten-free. The company was started in 2016 by the Vegan Chef, Andrea Young who has taught classes at Integral Yoga, catered extensively and worked privately for celebrities in NY. Inspired by the healing aspects of food, Ms Young attended the Natural Kitchen Cooking School, graduating in 2008. A compassionate lover of life, Ms. Young believes that experiencing life abundantly involves making healthy choices about what we eat and how it affects our environment. Sweet Vegan makes this “deliciously” possible.     The Cravings Cure Challenge Have you ever felt like your cravings are running the show? You start the day with the best intentions, only to find yourself staring at an empty bag of chips wondering, How did I get here? I totally get it—and I want to share something that could be a total game-changer. My colleague, Ella Magers (the founder of Sexy Fit Vegan®), is hosting a free, 4-day LIVE Cravings Cure Challenge on February 3-6, to help people just like you take back control of their cravings—for good. Now, you might be thinking, “I've tried it all—diets, meal plans, even that secret Pinterest recipe I swore would change my life.” But let me tell you why this is different: Ella isn't about quick fixes or willpower-based solutions. She's spent over a decade helping hundreds of clients transform their relationship with food, their bodies, and themselves. This challenge is designed to tackle the root causes of cravings—not just treat the symptoms. Here's what you'll learn in the challenge: Why true hunger is only one of four reasons we eat and how understanding this can completely change the game. How to reprogram the biological and emotional patterns driving your cravings, so you're no longer stuck in a cycle of frustration. A proven method to stop cravings in their tracks, whenever and wherever they show up. The best part? This isn't about deprivation, counting calories, or obsessing over macros. It's about empowering you to make choices that align with who you want to be—and it's completely free.  It starts on February 3rd! Join now—it's FREE     Links mentioned in the podcast: Chocolate is getting more expensive as the global cocoa supply faces a shortage How Rising Cocoa Prices and Consumer Behavior Affect HSY's Future Which Country Eats the Most Chocolate in 2024? Cocoa Futures Average prices for cocoa worldwide from 2014 to 2025 Simon Lester, Pascha Chocolate, a REAL Favorite! REAL Recipes with Cocoa: Breakfast Black Beans Chocolate Ice Dream Cashew Date Ice Cream

Uveka Rangappa speaks to Sue Gajathar the founder of The Vegan Chef about embracing Veganuary and living a plant-based lifestyle.See omnystudio.com/listener for privacy information.

This week we get into all things plant-based with our guest, vegan chef Mario Fabbri! We discuss his cooking show Trying Vegan with Mario, his favorite holiday recipes, vegan celebrities and the life-changing power of a dehydrator. We also dive into why Mario decided not to take over his father's Italian sausage factory and turned to a vegan lifestyle instead. Listen now!

In this episode of Chef Radio Podcast, host Eli Kulp dives into the culinary journey of Chef Ian Gray, the innovative mind behind Philadelphia's renowned plant-based restaurant, Pietramala. The episode details Gray's early inspirations, his transition to vegetarianism and veganism, and his unique approach to plant-based cuisine. Highlights include insights into the Philadelphia culinary scene's supportive nature, Chef Gray's experiences at Blue Hill and other top restaurants, and the role of serendipitous opportunities and influential connections in his career. The episode also touches on Gray's philosophy of 'plants on a pedestal,' his commitment to sourcing the finest local produce, and the process of opening his own restaurant during the pandemic. (00:00) Event Announcement: The Tasty's by Delicious Cit (03:41) Introduction to Chef Radio Podcast (04:02) Chef Ian Gray's Vegan Journey (13:57) Misconceptions About Vegan Food (18:35) The Importance of Flavor in Breeding (23:18) Moving to Philadelphia (25:00) Starting a Food Truck During the Pandemic (26:36) Opening a Restaurant by Chance (28:34) Support from the Culinary Community (35:47) Innovative Vegan Cooking Techniques (39:26) Zero Waste Inspiration from Copenhagen (00:00) Event Announcement: The Tasty's by Delicious Cit (03:41) Introduction to Chef Radio Podcast (04:02) Chef Ian Gray's Vegan Journey (13:57) Misconceptions About Vegan Food (18:35) The Importance of Flavor in Breeding (23:18) Moving to Philadelphia (25:00) Starting a Food Truck During the Pandemic (26:36) Opening a Restaurant by Chance (28:34) Support from the Culinary Community (35:47) Innovative Vegan Cooking Techniques (39:26) Zero Waste Inspiration from Copenhagen We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Send us a Text Message.Hey Pickles!It was wonderful seeing some of you at the 2024 Rochester VegFest this past weekend. We'll tell you all about the food we found, the vendors we met & the people that came to our booth!Our Noteworthy segment is From Harvard to YouTube, Vegan chef Nisha Vora's journey into the vegan food world!You can check out Nisha's YouTube here: https://www.youtube.com/@RainbowPlantLifeGet her new vegan cookbook here:   https://amzn.to/3Z1TzlcIn our Main Topic, we'll tell you about how Ohio State University is building a large robotic dairy operation on its campus. If you live in Ohio, your tax dollars are paying for this. Be sure to let the university know what you think of the dairy facility & animal testing facility that is being built along side it on a 200+ acre plot.Our Vegan Org Of The Week is Food & Water Watch. You can find out more about this wonderful organization here:   https://www.foodandwaterwatch.orgWe also have a new restaurant in our Restaurant SOS series, a new Listener Shout Out, and much more!Thanks so much for spending a part of your day with us!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/

In this episode of The Best You Podcast, we sit down with Mollie Engelhart, who shares her incredible journey from being a vegan chef in Los Angeles to becoming a cattle farmer in Texas. Mollie explains why she transitioned from a plant-based lifestyle to embracing regenerative agriculture, and why she decided to add meat to her previously vegan restaurant menus. We dive deep into the principles of regenerative agriculture, including the qualifications that define a farm as practicing these sustainable methods. Mollie also offers valuable tips on how to ensure you're purchasing high-quality food that is free of chemicals and rich in nutrients. Plus, she debunks a common myth about the environmental impact of cows.Topics Discussed:What is Regenerative Agriculture? 4:55We've Traded Our Resilience for Convenience 22:17Vegetarian on the Issues of Climate Change 29:33What is Homesteading? 33:36Links:@chefmollie @thekindsage @sovereigntyranchhttps://www.sovereigntyranch.com/Learn more about Nick and Best You at www.nickcarrier.comTry the 1-Week FREE Trial of the 10-Week Transformation at: www.nickcarrier.com/freetrial

Unbelievably Vegan: Chef Charity's Journey Revealed

Vegan chef Charity Morgan catered Miley Cyrus's wedding and runs a plant-based meal prep business for NFL athletes and celebrities. Now, she's got a new HBO special out today called “Unbelievably Vegan,” in which she helps a restaurant develop menu items for folks who avoid animal products. She talks about some of her techniques, and how she goes about convincing meat lovers to give vegan food a chance.*This segment is guest hosted by Kousha Navidar.

Connect with Natalie and George: Youtube: https://www.youtube.com/@NatalieMatthewsFitVeganChefNatalie Instagram: https://www.instagram.com/fitveganchef/George Instagram: https://www.instagram.com/georgeritchiematthews/Website: https://fitveganchef.com/Try a FREE Fit Vegan Fat Burning Meal Plan - https://www.fitvegancoaching.com/fitvegan-mealplan-builder Book Your FREE Consultation Call Here: http://book.fitvegancoaching.com/podcastWelcome to the Fit Vegan Podcast! Today I have the pleasure of sitting down with Fit Vegan Chef herself and IFBB Pro Natalie Matthews and her incredible husband George Matthews. We get to talk about their journey in transition to veganism, how they handled it while staying fit and continue to build muscle.In This Episode, We Cover: [00:00-14:48] Intro - Transitioning To Veganism And Discovering Fitness - Navigating Post-Competition Rebound And Reverse Dieting.[14:49-26:35] Transitioning To Being Hybrid Athletes And Embracing Diversity In Training! From High Carb To High Protein: Finding The Right Approach.[26:36-36:58] Learning From Mistakes And Adjusting Nutrition, Tracking Macros For Fitness Success, Building Meals Around Protein And Incorporating Variety[36:59-51:14] Getting Creative With Food During A Cut! - George's Journey To Becoming A Helicopter Pilot. [51:15-59:32] Content Creation And Coaching, Improving Coaching And Exploring New Projects! What's It Really Like Dedicating To Video Creation![59:33-1:10:22] Future Projects And Cookbook Plans! Dividing Roles And Trusting Each Other's Expertise - Closing Segment.Key Quotes“I love bodybuilding and I fell in love with it. I feel like I was made for it” - Natalie Matthews.“It's fun to be in the gym, but you want to include other things in there. Bonus, you get to eat a bit more food, you don't have to lean out and get super lean all year round.” - Maxime.My name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.I've built and scaled one of the world's top whole food plant-based body recomposition program which you should check out and book your FREE introductory coaching call : http://book.fitvegancoaching.com/podcastIf you are an online coach looking to scale pass 100K+/year you can apply here for mentorship: www.empirebuilder.agencyYou can find me on social media:- Follow me on Instagram: https://www.instagram.com/maximes_official/- Join our FREE Fit Vegan Facebook Community: https://www.facebook.com/groups/thefitvegancommunity- Get your FREE Fit Vegan Meal Plan Blueprint to help you create your own Fit Vegan meal plan

Today we are joined by Chef Hue! We talk about his journey to becoming a chef, how a vegan diet help his mother over multiple health issues, why he left everything behind to move to Bali and his journey to freedom affects his life and career now. Lets get into it!Special Guest: Chef Hue https://www.instagram.com/chefhue/About the hosts:Tabitha Brown is the world's favorite mom and auntie! She is an Emmy award winning show host, actress, a 3-time New York Times Best Selling author and a 4 time NAACP Image Award winner. Follow Tabitha Brown: https://www.instagram.com/iamtabithabrown/https://www.iamtabithabrown.com/Chance Brown is a father, mentor, retired police officer, entrepreneur, and youth basketball coach. If you ask him, he'll tell you he is a professional human! Follow Chance Brown: https://www.instagram.com/teamchancebasketball/Watch us record Tab and Chance live and ask us questions (and watch our not official reality show) by joining us on patreon. https://www.patreon.com/TabandChance Watch us record Tab and Chance live and ask us questions (and watch our not official reality show) by joining us on patreon. https://www.patreon.com/TabandChance

Ever wondered how early memories can shape your culinary journey? Learn more in this chat with Stephanie White about her fascinating path from childhood raspberry bushes in Connecticut to becoming a champion of plant-based cuisine. Stephanie's vivid recollections of experimenting with fresh produce and her favorite vegan carrot cake offer a poignant look at how formative experiences can ignite lifelong passions. Our conversation also takes a deep dive into the complex relationship between mental health and dietary choices. Stephanie courageously opens up about her struggles with an eating disorder and her existential dilemmas during her teenage years, sharing how these challenges influenced her transition to veganism. The episode uncovers the often-overlooked nuances of adopting a plant-based diet, especially within traditional culinary training, and the importance of mental well-being in making any dietary change sustainable. But it's not just about the struggles; Stephanie also shares her joy in crafting delicious, nutrient-dense vegan recipes. From seasonal tamales with salsa verde to eggplant with miso brown butter glaze, we celebrate veganism as a joyous, inclusive lifestyle. Plus, we discuss practical tips for those considering a plant-based diet and the broader implications of our food choices on sustainability and community. Tune in for an inspiring conversation that blends personal anecdotes with valuable insights on food, self-care, and environmental activism. Guest Bio: Chef Stephanie is a Certified Cicerone®. She has been integral in the development and launch of Escoffier's Plant-Based Culinary Arts programs. With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants. Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs. She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere. Thanks for listening to another episode. Follow, review, and share to help Consciously Clueless grow! Connect with me: https://www.consciouslycarly.com/ Join the Consciously Clueless community on Patreon: https://www.patreon.com/consciouslycarly Connect on Instagram: https://www.instagram.com/consciously.carly/ Connect on Facebook: https://www.facebook.com/consciously.carly.blog Music by Matthew Baxley

We'll be joined from Florida by vegan chef and author of the new vegan cookbook, Oh So Yum!  Inspiring Others to Explore the Many Flavors of Plant-Based Nutrition with Everyday Favorites and Weekend Fun Food, Lori Gibson.  Lori will talk about eating a plant-based diet for nutrition and enjoyment...and some cooking tips! Producer Art Mendoza will talk about his whirlwind trip to Bay Of Banderas from Vallarta, Bucerias, La Cruz, Punta Mita and San Pancho Dr. Mara with living a passionate life! 

Meet Priyanka Naik:Priyanka Naik is a self-taught Indian vegan award-winning chef, Food Network champion, TV Host, Author of THE MODERN TIFFIN, columnist of "Ecokitchen" for The Washington Post, pop-up restaurateur and a TEDx Speaker! An avid traveler who's been to 43 countries, her globally inspired original recipes, with a focus on sustainability, have been featured on her blog Chef Priyanka, her domestic and global pop-ups, on TODAY Table - an NBC Peacock TV Show she co-hosts, are incorporated into her regular speaking appearances. She has garnered attention from 300,000+ followers and has been featured on ABC News Live, Business Insider, VICE, twice on The Kelly Clarkson Show, Forbes, GLAMOUR, one of America's 20 best chef's according to TODAY Show alongside Bobby Flay, Marcus Samuelson, Martha Stuart and more, 6X TODAY Show featured chef in Studio 1A, Bon Appétit Mini Series, CNN, GQ, The Beet, Well + Good, Medium, and more. Priyanka was the only vegan & South Asian chef among the 15 best creators in the food industry for FoodieCon at SOBE WFF! She is the first vegan & sustainable guest chef for the W Maldives in a one-of-a-kind "Go W-egan" activation. Priyanka has partnered with hundreds of brands globally, including TOYOTA, JUST Egg, Planet Oat, Coca-Cola, Amazon, Walmart and Spotify for brand campaigns. She is first-generation, Indian American, raised on Staten Island, New York, and has two elder sisters. Her Indian heritage is very important to her cooking style and lifestyle, so much so that she even learned her native language of Kannada before English and weaves in Indian elements throughout all of her original vegan cooking. She attributes her devotion to her Indian roots and passion for Indian food to her loving and supportive parents. WebsiteInstagramTikTokThe Modern Tiffin CookbookYoutubeSupport the Show.About Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

The awesome and inspirational Mollie Engelhart. In this compelling conversation with chef Mollie Engelhart shares her decision to transform Sage Vegan Bistro into Sage Regenerative Kitchen & Brewery, now featuring meat and dairy from regenerative farms. Mollie discusses the backlash from the vegan community, her family's culinary background, and her evolving views on sustainability. We also explore her new venture at Sovereignty Ranch in Texas, where she and her husband teach regenerative agriculture and homesteading. Discover how they're making a difference and offering unique rental opportunities on their ranch. Follow Mollie below: https://www.instagram.com/chefmollie/ @sovereigntyranch https://www.instagram.com/thekindsage/ ******************************************************************************** Follow Jon & Mike below: Jon and Mike on Instagram @curiositywithjonandmike Follow Jon and Mike on Facebook @curiositywithjonandmike Subscribe to Jon and Mike's YouTube channel for more content: https://www.youtube.com/channel/UCbXt... Subscribe to Curiosity with Jon and Mike's Spotify channel to enjoy the audio version: https://open.spotify.com/show/6qCaJD2...

Connect with Chris Tucker: https://www.instagram.com/veganchefchristucker/Welcome to the Fit Vegan Podcast! Today I'm joined by a very special guest, Chris Tucker, who's a private chef based in Los Angeles. In This Episode, We Cover: [00:00-008:37] Intro - Chris's Culinary Journey - What Came First, Veganism Or Being A Chef?[08:38-13:40] The Secret Behind Making Delicious Plant-Based Pastries - Egg Replacements For Different Recipes![13:41-22:37] The Impact Of ‘What The Health' Documentary! Sharing His Thoughts On The Film Christspiracy.[22:38-28:35] The Role Of Innovation In Plant-Based Products - Cooking Shows And The Future Of Veganism On Tv![28:36-37:41] Creating Community As A Vegan - Chris Shares His Essential Ingredients In The Kitchen - This Is How He Stays Fit While Being A Chef.[37:42-45:34] Favorite Vegan Restaurants In La - Words Of Wisdom To Inspire New Vegan Chefs - Closing Thoughts. Keynotes:“It's becoming easier with some of the tools and people like you posting content and educating people. So there's no more excuses. There are so many resources out there.”- Maxime“Remind yourself that you can swap any animal product out in a meal with something that's not animal based and still make it delicious!” -ChrisMy name is Maxime Sigouin. I am the founder of Fit Vegan Coaching and Empire Builders Agency. I have a passion for serving and helping people live to their fullest potential.I've built and scaled one of the world's top whole food plant-based body recomposition program which you should check out and book your FREE introductory coaching call : http://book.fitvegancoaching.com/podcastIf you are an online coach looking to scale pass 100K+/year you can apply here for mentorship: www.empirebuilder.agencyYou can find me on social media:- Follow me on Instagram: https://www.instagram.com/maximes_official/- Join our FREE Fit Vegan Facebook Community: https://www.facebook.com/groups/thefitvegancommunity- Get your FREE Fit Vegan Meal Plan Blueprint to help you create your own Fit Vegan meal plan https://www.fitvegan.ca/fitvegan-mealplan-builder- Youtube Channelhttps://www.youtube.com/channel/UCBTxPyHiMLIc14IGWmVrFow

Singer-songwriter Tommy Roe was on the top of the charts in the 60s with songs like Dizzy and Sheila. Today he's 81, still recording and looking forward to what's next.

Greg and Dan welcome Peoria Vegan Chef Challenge Organizer Amy Raher and Chef Cody Scogin of Ardor Breads and Provisions for a reflection on the Vegan Chef Challenge that took place throughout the month of April and featured 18 local restaurants.  Every participant received an award including: 1st Place & Best Breakfast awarded to Intuition Coffee + Juice, 2nd Place & Best Main Course to The Queen of Squash, and 3rd Place & Best Treat given to Tadoughs.  Chef Cody describes the inspiration behind his team's award-winning dessert and how Ardor became a reality in downtown Peoria.  Raher notes the incredible success of the Peoria Vegan Chef Challenge, the retaining of vegan dishes at many of the participating restaurants, and what's next.See omnystudio.com/listener for privacy information.

WBZ NewsRadio's Chaiel Schaffel reports. 

Lauren Kurt, Lead Organizer, explains the Vegan Challenge and how to participate.See omnystudio.com/listener for privacy information.

Chef Priyanka Naik took a very non-traditional route to success as a Food Network Champion. When culinary school didn't align with her vegetarian upbringing, she didn't let that stop her from pursuing her dreams of cooking on TV. Instead, she took a tech job to support her while working on becoming the best vegan chef she could. Her tireless self-promotion and not taking no for an answer landed her a dream chance on the Food Network, a cookbook, and so much more. Chef Priyanka Theme Music by Ali Schwartz and Meserole SoundMore about the episode

Chef Priyanka Naik took a very non-traditional route to success as a Food Network Champion. When culinary school didn't align with her vegetarian upbringing, she didn't let that stop her from pursuing her dreams of cooking on TV. Instead, she took a tech job to support her while working on becoming the best vegan chef she could. Her tireless self-promotion and not taking no for an answer landed her a dream chance on the Food Network, a cookbook, and so much more. Theme Music by and

From a sausage guy curious about plant-based food to a vegan success story, Mario Fabbri is on a mission to learn vegan cooking from the top vegan chefs and nutritionists of the world. His show, Trying Vegan with Mario is one of the first ever vegan cooking shows to air on television and the goal is: to inspire people to be ... READ MORE The post Sausage Guy Turned Vegan Chef… Let's Talk Trying Vegan with Mario Fabbri! appeared first on Healthification.

Show Notes for Plant Your Seed Podcast: Episode with Jennifer Calabria In this episode of Plant Your Seed Podcast, we sit down with Jennifer Calabria, who shares her transformative journey from a traditional diet to adopting a fully plant-based lifestyle. Jennifer recounts her health scare that prompted her dietary shift, her challenges with quitting smoking, cheese, and alcohol simultaneously, and how she's now influencing the culinary world, including her involvement with a steakhouse that introduced vegan options. What You'll Learn: Jennifer's Vegan Transition: Hear about Jennifer's transition to a plant-based diet, what triggered it, and her initial feelings during a difficult hospitalization. Embracing a Vegan Lifestyle: Learn about the significant lifestyle changes Jennifer made and how she managed the transition. Challenges and Overcoming Them: Discover the struggles Jennifer faced when quitting smoking, cheese, and drinking all at once and how she coped. Advice for New Vegans: Jennifer shares valuable tips for those starting on a plant-based path. Health and Wellness Improvements: Insights into the positive changes Jennifer experienced in her health and well-being after going vegan. Evolving Perspectives: How Jennifer's views have shifted since becoming vegan. Educational Resources: The role of documentaries in Jennifer's vegan education. Impact on Personal Relationships: Effects of Jennifer's vegan lifestyle on her family and social connections. Addressing Misconceptions: Strategies Jennifer uses to respond to common misconceptions about veganism. Professional Integration: Jennifer discusses her involvement in developing a vegan menu at a steakhouse and its reception. Culinary Innovations: Insights into why chefs might resist vegan options and the importance of texture in vegan food. Staff Training: How Jennifer helped train staff to be knowledgeable about vegan menu items. Career Transformation: The courage behind Jennifer's decision to change her career path towards veganism. Current Excitements: What's currently thrilling Jennifer in her vegan culinary projects. Timestamps: 0:55 - Transition to Plant-Based Diet 2:18 -  Hospitalization Experience 3:49 - The Change to Veganism 6:23 -  Dealing with the Vegan Transition 7:24 -  Quitting Smoking, Cheese, and Drinking 8:25 -  Advice for New Vegans 9:03 -  Health Improvements 9:42 -  Change in Perspective 11:16 -  Watching Documentaries 15:35 - Family and Social Life Impact 17:27 -  Responding to Misconceptions 18:45 - Vegan Menu at Steakhouse 23:53 - Chef's Views on Vegan Items 27:23 - Vegan Menu Items 29:49 - Importance of Texture in Vegan Food 31:38 - Training Staff on Vegan Menu 33:50 - Courage for Career Change 34:50 - Exciting Current Projects 35:41 - Resources for Starting Vegan 36:59 - Contacting Jennifer Calabria Resources & Links: Connect with Jennifer on Instagram Recommended vegan documentaries and resources mentioned by Jennifer The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health Subscribe & Review: If Jennifer's story has inspired you, please subscribe to Plant Your Seed Podcast on your favorite platform and leave a review. Your engagement helps us share transformative journeys like Jennifer's with a wider audience. Stay tuned for more episodes that empower and inspire personal growth and healthy living through plant-based eating.

I had a conversation with Lillian Cumic, a gourmet vegan chef, cooking instructor, and cookbook author hailing from Sydney, Australia, who has dedicated over two decades to crafting plant-based recipes. During her three-decade stint in Sendai, Japan, she honed her culinary skills while managing her dining bar as owner/head chef, where she ardently shared her passion for vegan cooking with clients, friends, and colleagues.Upon relocating to Honolulu in December 2018, Lillian embarked on a journey to spread her love for the vegan lifestyle and plant-based diet. She commenced teaching cooking classes, became the host of “Lillian's Vegan World” on ThinkTech Hawaii, and founded Lillian Vegan LLC. Her endeavors led to a feature story in the June 2019 edition of CRAVE magazine and the creation of lavish seven-course vegan dining experiences, including the renowned Vegan High Tea.With nearly 200 plant-based recipe videos on her YouTube channel and Facebook page, Lillian embraces digital platforms to inspire and educate her audience. Her culinary expertise culminated in the release of her debut cookbook, “Hawaii: A Vegan Paradise,” which showcases Hawaiian cuisine with a vegan twist. Following its success, she launched “Tasting Hawaii Vegan Style” in 2021 and unveiled her latest masterpiece, “Hawaii Washoku,” a compilation of plant-based Japanese cuisine, in November 2023. You can fine her monthly column “Secret Garden” in the Star Advertiser's CRAVE magazine every third Wednesday for plant-based eating and recipes on Oahu.  Lillian remains thrilled and humbled to share her extensive culinary journey with the world.https://lillianvegan.comQUEEN OF WANDS with DJ NOCTURNAEvery Saturday on ModSnap Radio | KMOD: San Antonio2pm (HST), 5pm (PST), 6pm (MST), 7pm (CST), 8pm (EST)Follow me on my other social media sites :Website: https://djnocturna.comRadio: https://modsnapradio.comFacebook: https://www.facebook.com/nocturna.remixed/ Instagram: http://www.instagram.com/djnocturna/ Tiktok: https://www.tiktok.com/@dj.nocturna

If you're surprised and frustrated by high prices at the grocery store, you are not alone. National data shows that grocery shopping and dining out are more expensive than ever. The latest data from the Agriculture Department shows consumers spent 11.3% of their disposable income on food in 2022. This means that Americans are currently spending more on food than they have in over 30 years. I'm certainly seeing this in my own life. I've just returned from a trip to Tulum, and don't worry, I'll be sharing more about that journey on my podcast soon. Tacos that used to be $5 are now $15; a veggie burger that used to be $8 is now $18. But what can we do about this? Well, personally, I feel it's my mission to make sure that no matter the cost of food, we all still feel empowered and inspired to make healthy choices and to not let this inflation deter us from our health goals. So today, I have rounded up the best experts on saving money while eating well. First up is Kathy Davis, the CEO of VegInspired. She'll be discussing how to eat healthy on a budget, her personal experience losing 30 pounds when she went plant-based, tips on food prep, and advice on when to buy in bulk.  Then we've got Food Heals regular and Vegan Chef to the stars, Leslie Durso, here to talk about how to cook plant-based on a budget for yourself, eat seasonally to save money, and the secret ingredient that saves you money and enhances the flavors of your food. Next up is Founder of Vegan Dinner Club, formerly known as Batch Cooking Club, Stephanie Dreyer, who helps busy parents bring more ease to their meal prep and meal times. She's here to discuss Meal Planning, family recipes, batch cooking, plus her favorite healthy swaps. Next, we'll be speaking with Toni Okamoto, author of Plant-Based on a Budget: Delicious Vegan Recipes for Under $30 a Week. She'll be sharing insights on saving time and money in the kitchen, meal planning, buying in bulk, growing your own food, and more. And finally, we've got Whitney Lauritsen sharing the best apps, websites, and resources to thrive on a vegan diet.

Chef Babette Davis is redefining how we age through diet, exercise, and mindset. She explains the simple ways we can all take responsibility for our health.

Uveka speaks to Sue Gajathar the founder of The Vegan Chef about Veganuary which is a campaign that encourages people to adopt a vegan lifestyle for the month of January.See omnystudio.com/listener for privacy information.

Hello Family,Get ready for an exciting episode of the Black Women Amplified Podcast!This Thursday, 12/21, Chef Nina Curtis, an executive chef and food scholar, will be sharing her incredible journey to becoming a top chef and her experience creating a historic dinner for the White House.Chef Nina is known for her exquisite plant-based vegan dishes that not only look good but also make you feel good. She will be joining us to share her expertise and knowledge on how food impacts our body, mind, and well-being.If you're looking for ways to amplify your inner glow, then you cannot miss this episode. Subscribe and share with a friend.Season 3 is all about self-care, and food plays a crucial role in our vitality.Power Partners:Vital Body. Great nutirican in one scoop. For your vitality journey visitwww.vitalbody.com/monica and use the code: MONICA20 and get 20%off. Tell them we sent you.Starting the new year with some time to reflect? You will love the Self-Love Amplified Journal. This journal guides you on a journey of self-discovery and helps you build your vision for the new year. It also included a coloring book section with affirmations.Visit: www.blackwomenamplified.com/masterclass. This also includes an audio guide.Chef Nina's Recommended Resources.:Book: By Any Greens Necessary (https://amzn.to/3THhkfT)Website: Black Vegans Rock (https://www.blackvegansrock.com/resources)Website: Chef Nina (www.chefninacurtis.com )#foodie #plantbased #podcast #womeninfood #foodstagram #vegandinner #plantbasedvegan #womenentrepreneurs #selfcare #selflove #womensupportingwomen #selfdevelopment #personaldevelopment

Mission to Inspire: Chef Dom Infuses Spirituality into Every Dish with Chef Dom AiringtonIn this episode we get curious about:Laurin delves deep into a soulful conversation with Chef Dom Airington, an impassioned vegan chef who started her spiritual journey at 23. They discuss Dom's transformation into veganism for medical reasons, her deep love for infusing food with spirituality, and her mission to inspire others through vegan dishes. Dom shares her traveling experiences, plans, and some tantalizing mentions of her favorite dishes, proving that food is truly a bridge between the universe and human experience.Dom's spiritual awakening at age 23.The transition to veganism due to health challenges.Replicating favorite dishes in vegan form.Dom's love for vegan Mexican dishes.Connection between food, spirituality, and the universe.Progressing and bettering oneself daily.Dom's mission to inspire and lead others.Book recommendation: "You Are a Badass" by Jen Sincero.To learn more about our guest: Hi guys Chef Dom here, award winning Vegan Chef from El Paso TX. I have been cooking for 20 years, and been vegan for 10, and now it's time for me to fly! I am giving up my home and everything i own to cook at the Vegan Street Fair in 9 major cities. (By the time you see this I'll already be on the road) Please follow along with my journey! IG: Instagram (@domsvegan.ep)YouTube: https://youtube.com/domsveganRecommended Book: "You Are a Badass" by Jen SinceroCreditsAudio Engineer: Sam WittigMusic: Where the Light Is by Lemon Music StudioPhotography & Design: Asha McLaughlin/Tej ArtTo learn more about Laurin Wittig and her work: HeartLight WellnessCopyright 2023 Laurin Wittig

Today, I am joined by Crystal Bonnet of Crystal Dawn Culinary. Crystal is a raw food chef, instructor, and cookbook author. As a plant-based and raw food nutrition program graduate at Matthew Kenney Culinary Academy and Pure Joy Academy, she's learned the importance of the culinary aspect and nutritional elements of living foods. She shares this information with her students at Crystal Dawn Culinary so that they will have as much knowledge as necessary to understand raw foods and their health benefits. Crystal's work within the plant-based culinary industry led her on many adventures, including the development of plant-based menus for new restaurants. She designed and catered multiple health retreats in Canada and Europe before launching her raw chocolate and dessert business. Through her easy-to-follow and comprehensive classes, she shares the knowledge and skills home cooks need to incorporate healthy food alternatives into their lifestyles. Tips in this episode: 3 appliances that you want in a raw kitchen: High speed blender Food processor Dehydrator 3 food categories you want in your raw food kitchen Nuts and seeds Spices Fresh, living produce How to make a great dressing every time: Fat - oil, avocado, nuts, seeds Acid - vinegar, citrus Salt - liquid aminos, tamari, miso, dried olives Sweet - coconut nectar, fruit Mentioned in this episode: Au Lac raw food restaurant in Los Angeles, California Episode 53 of DYBTH with Angel Walkine Sourcing List: https://crystaldawnculinary.com/ingredient-sourcing-list/ Buy Crystal's Cookbook Cannellini bean kimchi hummus recipe: CANNELLINI BEAN KIMCHI HUMMUS (oil-free)Ingredients:  1 can (454 g or 15 0z) of cannellini beans (white kidney beans), drained 1/4 cup vegan kimchi (if buying storebought, try to buy raw kimchi)  2 tbsp roasted tahini  2 tbsp lemon juice  1/2 tbsp chickpea miso or light soy miso  1 - 2 cloves of garlic  1/2 tsp cumin powder 1/4 tsp paprika powder 1/4 tsp Himalayan salt 1 tsp black sesame seeds   2 tbsp chopped parsley, green onion and cilantro for garnish  Place all ingredients except fresh herbs and black sesame seeds (parsley, cilantro and green onion) into a food processor with an S blade and process until smooth and the garlic is completely broken down.  Taste test and flavor balance as desired.  Place hummus in a bowl and top with chopped fresh herbs and black sesame seeds.  Enjoy with crackers, in a wrap, in a bowl, with fresh veggies or on a sandwich. Storage: Sealed container in the fridge for up to 5 days.  https://www.facebook.com/crystaldawnculinary/ https://www.youtube.com/@CrystalDawnCulinary To connect with me: Follow me on Facebook and Instagram @didyoubringthehummus Join my mailing list and get 3 free recipes just for signing up! https://www.didyoubringthehummus.com/3recipepdf Join my Podcast Fan Facebook Group: https://www.facebook.com/groups/didyoubringthehummus/ Book a free 30 minute call with me: https://www.didyoubringthehummus.com/book-online To be a guest on the podcast: https://www.didyoubringthehummus.com/beaguest ©2023 Kimberly Winters - Did You Bring the Hummus LLC Theme Song ©2020 JP Winters ⁠@musicbyjpw⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/kimberly-winters/message

While TeaRon (@tearonworld) was in Atlanta he had an impromptu interview with Traviel "Trap" Harrison (@nomadtrap). Trap shares his story of his first time in Africa and stories of the 3 countries he visited, Senegal, Morocco, and Ghana. Trap is also a Vegan Chef in Atlanta and he was able to utilize the information provided on the Ubiquitous Blacks YouTube channel to help his dreams of traveling to Africa become a reality.  ––––––––––––––––––––––––––––––About UBIQUITOUS BLACKS Podcast:Ubiquitous Blacks is an internationally focused podcast that explores similarities and differences of the Black/African diaspora experiences around the world. The goal is to shed light on the differences and similarities between us all, while learning to celebrate those very things.World News, Politics, Pop Culture and More are discussed by host TeaRon and an array of awesome guests.––––––––––––––––––––––––––––––Follow our guest:Traviel "TRAP" HarrisonInstagram - instagram.com/nomadtrap/Biz IG - instagram.com/veganvillageatl/Follow Ubiquitous Blacks on Social Media: IG - instagram.com/ubiquitousblacks/ , Facebook - facebook.com/UbiquitousBlacks

I believe to sustainably carry out a healthy diet it needs to be more than a diet but habits rooted in mindfulness and enjoyment. Let's talk about plant-based nutrition from a holistic perspective and learn how transformational it can be in concomitance with grounding mindfulness practices such as yoga. For this conversation, I invited the radiant Whitney Miner, a certified holistic nutritionist, yoga instructor, and the founder of Eat Plants & Prosper - a wellness blog with tons of tips on living a plant-based lifestyle for regular people like you and me. She's a fervent advocate for designing a holistic health lifestyle based on bringing consciousness to our daily meals and movement in our bodies to live the most fulfilling lives we can. Let's get back in charge of our long-term health. Listen up to this gem,Namaste listeners! GROW - CONNECT - PROFIT GROW by learning about -Replacing the guilt-ridden diet with nourishing and enjoyable meals;The impact of animal mistreatment on our own health;The conscious trinity: healthy eating, movement & meditation;Finding what feels good;The efficacity of meal prepping;And more ...CONNECTWITH WhitneyWebsite: www.eatplantsandprosper.comInstagram: www.instagram.com/eatplantsprosperWITH MeWebsite: www.consciousmatters.coSay hi on Instagram: www.instagram.com/conscious.mattersSubscribe to Conscious Matters Youtube channel for more talks about empowerment through holistic wellnessShow your love for the podcast by leaving a review and following our socials.PROFIT  from~ Whitney's holistic nutrition counseling services:   here~ Whitney's vegan recipes: here ~ Conscious Matters' free 5-day self-love challenge: here~ Want to be part of the Conscious Matters Community? Sign up for the weeklynewsletter hereREAD the full blog post here: www.consciousmatters.co/podcastSUPPORT this self-produced podcast:Leave a reviewSubscribe and Share Thank you! Support the show

Breaking  Bread Together, Building Human Connections & Honoring the Ancestors.Nina Curtis is a world-renowned Vegan Chef. Her dishes have been savored on the palates of presidents and prime ministers, foreign dignitaries and political powerbrokers, and first grade students. Most recently she made history by becoming the first chef to prepare and serve an all plant-based meal at the White House's State Dinner for Indian Prime Minister Narendra Modi. When we talk about what led her to a life and a career built on veganism, her somewhat improbable journeys merged on the Venice Beach bodybuilding scene. Where eating a plant-based diet helped her performance and recovery in competitions. But the seeds for her love of food, ingredients and the process of curating and preparing a meal were planted within her by her parents. Her father is a technically trained French Chef, and her mom (whom Nina describes as the best cook she knows), is a formidable cook in her own right.  Chef Curtis' ethos today in the kitchen isn't ego-driven or based upon her celebrity chef status. Instead, her guiding forces are the examples of her father and her mother. And her ancestors. Those black men and women who came before her who did not have the platform, the access nor the reach that she enjoys today, but who took the worst of ingredients they had to make tremendous food for their survival. And more importantly, they used the ingredients of life and food to build a culture.  It's the ever-present voices of her parents and the legacies of her ancestors of whom she says, “I'm always working to be quiet enough to hear their whispers and their guidance.” And their whispers tell her to humbly do your work, keep your head down and use food to build ally-hood and brotherhood and sisterhood among people, among governments, among nations. And to remember that the seeds she plants today, will have reverberations for centuries to come. At the Podium WebsiteAt the Podium on IGPatrick on IGFor more information contact Patrick at patrick@patrickhueyleadership.com

For over 30 years, Miyoko has dedicated her life to creating a more compassionate food and economic system that honors animals as living beings with lives of their own, not as commodities for humans.She is the author of 6 books, made the Forbes 50 Over 50 list, a speaker, and an entrepreneur.Co-Hosts Alex Bayer (Genius Juice) and Wade Yenny with a combined experience in the CPG space of 35 years, chat about all things food and beverage in the market and share what's going on in their lives and any current events. They also do shout-outs and answer questions live from viewers & listeners during their show!

Chef Vegan Vicki is a proud Cleveland native who, in 2008, was diagnosed with non-smoking lung cancer.

 After surgery, she started researching ways to get healthy and avoid a recurrence of this or any form of cancer. No surprise, her homework led her to a whole foods, plant-based diet and she ended up losing almost 100 lbs! This transformation changed everything in her life and she went from working in the insurance industry to becoming an iconic chef. In this inspiring conversation, she shared how she started her cooking journey at the Cleveland Veg Fest and Taste of Black Cleveland events, offering mouthwatering vegan soul food that no one else was making at the time. 

As you can imagine, she faced initial resistance and skepticism towards vegan food; however, she persisted, gained recognition, and eventually became the first vegan to be in a major sports arena at the Rocket Mortgage Fieldhouse in Cleveland! Today, as founder of Koncious Kuisine, she's also a private vegan chef to several families and members of the NBA and NFL, and continues to run pop-ups in the arena and all over the Cleveland area.
   Episode Highlights 10:10 Her surprising diagnosis and Medical journey in 2008 15:00 How she went from the Queen of Longhorn Steakhouse to a plant-based diet, thanks to a stranger in a grocery store 22:15 From insurance to iconic chef?!  35:00 From initial skepticism and reluctance, to all-out stardom with her vegan soul food 38:00 Where does she find her inspiration and what's it like cooking for the stars? 41:36 Vicki's favorite mouth-watering sandwich 45:00 More rapid fire questions with Vicki - her best scrambled egg substitute, sweet potato pie, risotto and more 50:00 Vegan Vicki's favorite cookware   Episode Resources Watch the Episode on YouTube Follow Vegan Vicki on Instagram - @koncious_kuisine Article on Vegan Vicki in VegNews Koncious Kuisine Website Join our PLANTSTRONG Sedona Retreat - October 9-14, 2023 To stock up on the best-tasting, most convenient, 100% PLANTSTRONG foods, including our teas, stews, pancakes cereals, granolas, pizza kits, broths and soups, check out all of our PLANTSTRONG products HERE. Give us a like on the PLANTSTRONG Facebook Page and check out what being PLANSTRONG is all about. We always keep it stocked full of new content and updates, tips for healthy living, delicious recipes, and you can even catch me LIVE on there! We've also got an Instagram! Check us out and share your favorite PLANTSTRONG products and why you love it! Don't forget to tag us using #goplantstrong

Crystal Bonnet is a professional raw vegan chef and founder of the raw culinary school Crystal Dawn Culinary. She also cooks and develops recipes for raw retreats and vegan restaurants across the globe. Website: crystaldawnculinary.com Cookbook: The Art of Raw Desserts: 50 Standout Recipes for Plant-Based Cakes, Pastries, Pies, Cookies and More

At Nourish we believe in order to truly nourish anyone else, we have to prioritize our own nourishment. Today we cover this topic and more with Breathwork Healer Jillian Hannah + Vegan Chef Sydney Ione. Nourish is a heart-centered community where we combine Vedic Meditation, Breathwork and food as medicine to provide a space for people to nourish their mind, body and soul. We live in a world where stress, tension and fatigue have become normalized! This is why Vedic Meditation Teacher George S Peterson, Plant Based Chef Sydney Ione and Breathwork Healer Jillian L Hannah have joined forces to create a community that can support you in awakening greater wellbeing.    

Jenn speaks to Mai Bach, a Vietnamese American, social entrepreneur, activist, vegan chef and co-founder and CEO of Ooh Cha Cha. Mai shares with us how she ended up in Taiwan, started a company with her husband, being a perfectionist, going through depression during the pandemic, being diagnosed with ADHD recently what she learned along the way and why being kind to yourself is important mindset to have! (Recorded on January 6, 2023)About Mai:Social entrepreneur, activist, and vegan chef, Mai is co-founder and CEO of B Corporation certified vegan restaurant group Ooh Cha Cha. Ooh Cha Cha's mission is to build sustainable and equitable communities through the simple act of eating. Born and raised in southern California to refugees of the Vietnam war, she graduated with a B.A. in Mass Communications Studies and minor in Global Studies from the University of California, Los Angeles (UCLA). Currently based in Taipei, Taiwan, she's passionate about empowering people through knowledge and individual action.Episode Resources:WebsiteWaking Up AppMel Robbins PodcastAmen ClinicsADDitude MagazineADHD Tiktok Channel

May the universe never abuse food. Breath is food;the body eats food,this body rests on breath.Breath rests on the body; Food is resting on food. The one who knows thisbecomes rich in food and great in fame." - Taittiriya Upanishad Anita Cunha, our dear friend and beautiful Vegan Chef joins us today. She specializes in creating perfectly balanced Ayurvedic cuisine. We're learning about her journey down the path of self-discovery through her love for spice and food. She has a beautiful book called, “VEGAN INDIA: My Love Affair With The Land Of Spice” in which she shares much of her story along with incredibly delicious recipes. Anita believes it's possible to gain esoteric knowledge of our body and mind through changing our eating habits. Flavors and smells have the power to bring transformation and change our consciousness. And today we're hearing all about her love affair with India, how she learned Hindi, and eventually after traveling for several years, found herself working as the head chef at the Purple Valley Yoga Center in Goa. In her view, language, culture, religion, and food are intimately linked together and it's impossible not to touch all these aspects of a culture when we decide to be a part of it. We're able to understand others through stepping into their lived experiences through food and culture. Sign up to Join my FREE BREATHWORK Masterclass!April 7 or April 8 - Learn more - harmonyslater.com/free-breathwork-masterclass JUNE 1 - 12, 2023 - All-Inclusive Turkey Retreat!GET DETAILS - harmonyslater.com/yoga-retreat-turkey FIND OUT MORE ABOUT ANITA: WEBSITE I INSTAGRAM - chefanitacunha.com A big heart of thanks to our friends, family, and students from around the world, who've generously supported this podcast through your comments, sharing, and financial donations. If you've enjoyed today's podcast, please consider supporting our future episodes by making a  donation. Every little bit goes a long way and we are immensely grateful for any and all of your support. ⁠    Make A Donation   ⁠- ⁠harmonyslater.com/donate⁠ Don't forget to subscribe and leave a review!  ❤  Give us a 5★ rating! Opening and closing music by Nick Evans from his album “for Morgan.” Listen to the entire album on Spotify ⁠Here⁠. Purchase your own copy ⁠Here⁠.

Elyce Jacobson is a vegan chef that has had many passion-fueled career pivots over the years. In her mid-twenties she had an insatiable desire to leave the corporate world and become a chef and entrepreneur. She worked her 9-5 while attending culinary school at night. That was the beginning of a successful and intriguing trajectory that included several food businesses over the years from catering to cafes, the most well known of which was her restaurant Skinny Buddha Organic Kitchen with multiple locations in NY for more than a decade. She has since transitioned to the next chapter of her career as a private chef, educator and vegan consultant, helping individuals that want to add more plants to their plates and restaurants that want to add more plant-based recipes to their menus. With this work, she hopes to play a part in the changing landscape of plant-based cuisine that is currently taking place throughout the culinary world!  

UNF students talk about the elimination of diversity, equity and inclusion programs; the Supreme Court considers student loan forgiveness; Election Day is Tuesday; the inaugural Jacksonville Vegan Chef Challenge is April 1.

Invest In Her host Catherine Gray talks with Tamearra Dyson, the Executive Chef and Owner of Souley Vegan LLC., a nationally known brand of restaurants that now has 6 locations. One being full service and the others being take-out only. As a single mother with no savings or experience in the restaurant industry, Dyson left the medical field only one pre-requirement away from nursing school to pursue what she felt in her spirit was her destiny. Through sheer will Dyson opened the full service, 2700ft restaurant with only twenty-six dollars to her name and equipment that her uncle purchased for her to get started. With incredible determination and faith in her products, Dyson worked 20-hour days as she could not afford staff at the time.   www.sheangelinvestors.com  https://souleyvegan.com/   Follow Us On Social Facebook | Instagram | Twitter | LinkedIn

In this episode of Angel Talk Savana interview IFBB Bikini Pro Natalie Matthews about her offseason!Follow your hosts:Savana Sharp @savsharp_Natalie Matthews @fitveganchefNeed Help with a suit click the link to book a free suit consultation to design your dream suit today with one of our amazing suit stylists! HereWatch This Episode on Youtube here!W: acbikinis.comIG: @angelcompetitionbikinisYT: Angel Competition Bikinis

A well renowned vegan chef that is creating a better world one dish at a time. Head of the all-star panel of judges on the new vegan competition show-Peeled! She is an environmental and animal activist who is fiery that also has a spiritual soul.   What do the words food & vegan bring to your mind? Josie & Tommy want to know. Hearing what a plant-based lifestyle is and the difference between plant-based and Mediterranean diet. Then get the new idea for expanding on Meatless Mondays!Discussion on the vegan movement that has facts on the billions spent each year, talk on Italy, Vegan pizzerias, and we challenge you to “try” vegan for just 30 DAYS and what that saves!Josie talks about your pantry, spices, good fats, vegan cheese, and chia seed ideas. Plant Based healing in which Josie shares a personal experince, helping the planet with facts to back this up. Your Thanksgiving dinner and Josie's Chicago deep dish pizza.What are Chef Josie's future plans?Links:Hear the first show with Josie: https://www.beforethelightspod.com/beforethelights-episodes/lujixatbvfve5duhm86fxs5csiqji1Follow Chef Josie on Instagram: https://www.instagram.com/veganchefjosie/?hl=enPeeled!: https://www.peeledshow.comVkind App Apple: https://apps.apple.com/us/app/id1515006098 THE LIGHT: https://www.youtube.com/channel/UC_cBUd3MLwoejlVpn5Vt9JABefore the Lights Links:Hire Tommy to Speak: https://www.beforethelightspod.com/public-speakingBecome a BTL Member: https://www.beforethelightspod.com/supportBefore the Lights Website: https://www.beforethelightspod.com/Get Tommy a Glass of Vino: https://www.buymeacoffee.com/beforethelightsSupport the showFollow the show on Instagram: https://www.instagram.com/beforethelightspodcast/Follow the show on Face Book: https://www.facebook.com/beforethelightspodcast/Follow the show on Tik Tok: https://www.tiktok.com/@beforethelightspodcast?lang=enFollow Tommy on Face Book: https://www.facebook.com/tcanale3Rate & Review: https://podcasts.apple.com/us/podcast/before-the-lights/id1501245041Email the host: beforethelightspod@gmail.com

KCBS Radio's Foodie Chap Liam Mayclem speaks with Souley Vegan Chef Tamara Dyson.

First vegan chef to compete in Hell's Kitchen, author, culinary visionary, has worked in kitchens of Hollywood Icons and International Vegan restaurants. She is globally recognized Vegan Chef, A Macomb, MI native & is leading an All-Star panel of judges on upcoming world's first vegan culinary competition show- Peeled!What is her first memory of cooking, the attraction to it and what impact the Montessori school had on her. The ripple effect she went thru at age 19 when decided to go vegan, managing a vegan food truck, and why she quit Tesla! Did she have nerves when she moved to Phoenix without ever been there to start a company. An in-depth conversation ensues between Josie & Tommy about how foods can assist with ailments to the point that Josie interviews Tommy about his change in lifestyle due to cancer and then there is mushrooms!Her challenges of being a vegan chef on season 20 of Hell's Kitchen and if she was supported by the cast and producers.Peeled! The first vegan culinary competition show. Learn about the concept, the competition, Vkind studios, Josie leading the all-star judging panel, and how you can become part of the Red-Carpet Premiere on Sept. 24th.  A discussion takes place about the demand for plant-based cooking shows, how to get more people to try to change their unhealthy lifestyles and what the environment would be like if 50% were plant-based.Gut health is the key to mental clarity, if there are still misconceptions of veganism. Links:Follow Chef Josie on Instagram: https://www.instagram.com/veganchefjosie/?hl=enPeeled!: https://www.peeledshow.comVkind App Apple: https://apps.apple.com/us/app/id1515006098Vkind App Google Play: https://play.google.com/store/apps/details?id=com.vkind.vkindBefore the Lights Links:Hire Tommy to Speak: https://www.beforethelightspod.com/public-speakingBecome a BTL Member: https://www.beforethelightspod.com/supportBefore the Lights Website: https://www.beforethelightspod.com/Support the show: https://www.beforethelightspod.com/support-1Amy Canale Realtor: https://amycanale.com/Support the show

This week vegan chef Chris Tucker of The Great American Baking Show is back to hang with Muñoz! Join these two plant-based divas as they catch up about all things end of Summer, how life has been post being on a popular competition show, corn, and the joys of being vegan. Chris also spills the tea about his new upcoming Vegan Cooking Competition Show called PEELED where he is one of the judges!You can show Chris all the love on Instagram @veganchefchristuckerSend Muñoz some love on Instagram & Twitter @inyomouthpodMouth Merch is where you go from fan to super fan!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is a vegan chef who works to inspire creativity, love, connection and confidence in the kitchen. She also happens to love cats, rainbows and dancing – and her vibrant energy is definitely going to make you smile.Itzel's mission is to spread love, happiness, inspiration and healing through our connection to food.  She teaches people how to eat the rainbow, but her message is about way more than food. While teaching people how to create amazing vegan meals, she also helps people see how they can live a more vibrant, creative life.  She's joining us on the podcast today to teach us how to live a life with more possibility, creativity and FUN.After listening to this episode, try saying these affirmations to yourself every day for one week:I am living a creative life.I see a world through the lens of possibility.I nourish myself with food and activities that feel fun and vibrant.I eat the rainbow.Meet Itzel through her bio and links below:Hi! My name is Itzel. I was born in Mexico and now reside in Los Angeles. I am a vegan chef, cat lover, rainbow enthusiast and I love making things pretty. Also, dancing for hours on end is kinda my thing. My mission in life is to spread love, happiness, inspiration and healing. Coming from a family of healers, artists and entrepreneurs, the apple definitely didn't fall far from the tree. The friends, family and community that surround me are a blessing far beyond anything I ever thought I could have and I feel infinitely grateful for them. A belief that has been a huge driver in my life is that I can always find a way to make money, be in loving service to myself and the greater good while having fun!Connect with Itzel and see her custom culinary experiences featuring cooking classes, catering and personal chef services come to life:Website: wildlovevegan.comIG: plantbasedpartypowerFacebook: Wild Love Vegan FoodYouTube: Joy Ride with the Rainbow GoddessItzel's personal/ lifestyle Instagram: f.earless._.h.earts Photo credit: Jay Kantor-------Are you ready to up level your fun and creativity, inviting more joy and abundance into your life? Here are a few ways to join in the fun with Jen:Apply to be a guest on the podcastApply to work with Jen in her 12-week coaching programStay connectedFollow Jen on Instagram @chromaticjen_Join the FB Group

Today we're talking to our girl, Angela Means, owner and head chef of Jackfruit Cafe in Los Angeles. Angela was best known for playing Felisha in the classic 1990s cult classic, Friday, but is now widely known as a vegan soul food chef. Since 2017, Angela has been bringing delicious plant-based food to Los Angelenos and beyond.  http://www.jackfruitcafe.com http://www.instagram.com/jackfruitcafe http://www.facebook.com/jackfruitcafe1 http://www.twitter.com/jackfruitcafe   Special thanks to our sponsors: Year & Day: Year & Day is giving The Only One in the Room listeners a special offer. Visit yearandday.com/one and use code: ONE to get $25 off your first order of $150 or more. Also, receive Free shipping on orders of $150 or more. So drop whatever you're doing and go visit yearandday.com/one and use the code: ONE to get $25 off your first order of $150 or more! PATREON SHOUT OUTS: Mercedes Cusick LMFT, Website: www.mercedescusick.com, IG: @recoverhealbloom Check Out How To Do The Pot Thanks to Kathleen Hahn Cute Booty Lounge is made right here in the USA, by women and for women. The company is incredible, female, and minority-owned and all of their leggings make makes your booty look amazing. Go to https://cutebooty.com/ today! Embrace your body, love your booty! Join our Patreon: Become an Only One In The Room patron by joining us on Patreon! Starting at only $5.00 per month, you'll get bonus content, access to outtakes that the general public will NEVER see, extremely cool merch, and depending on what tier you get, monthly hang time with Scott and Laura. Join our Patreon today at https://www.patreon.com/theonlyonepodcast Be sure not to miss our weekly full episodes on Tuesdays, Scott Talks on Wednesdays and our brand new series On My Nightstand on Fridays by subscribing to the show wherever you listen to podcasts.  Join our Only One In The Room Facebook Group if you'd like to ask a question of any of our upcoming guests for this series.  Also visit the website www.theonlyonepod.com for the latest from our host Laura Cathcart Robbins like featured articles and more. We love hearing from you in the comments on iTunes and while you're there don't forget to rate us, subscribe and share the show! All of us at The Only One In The Room wish you safety and wellness during this challenging time. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode Toby sits down with vegan chef/Pura Vita restaurant owner Tara Punzone to chat about living in the old NY, moving from Brooklyn to LI, living in Rome, becoming a vegetarian at 10, parents cooking, being a goth metal kid, first concert with her dad, going to school for photography, ditched photo jobs for a cooking job, learning how to run a kitchen, her New York to LA story, recipes, RFD, opening Pura Vita, how they obtained the locations, no regrets, moving her parents out to LA, Italian things, singing, Toby and Derrick cooking, gymnastics and her future book plans. Please remember to rate, review and subscribe and visit us at https://www.youtube.com/tobymorseonelifeonechance