Podcasts about vegan cuisine

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the third in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

Ignore vegans at your peril!!! Today we discuss the vegan cuisine trend in the hospitality industry. Meredith Marin, CEO of Vegan Hospitality, shares insights on how hotels can boost profitability and enhance sustainability by offering plant-based menu options. Learn about the importance of menu engineering, overcoming guest hesitations, and creating a seamless dining experience for all guests. Key Points: The rise of vegan cuisine as a profitable and sustainable trend in hospitality. How Resorts World in Las Vegas set a precedent with its plant-based restaurant, Crossroads Kitchen. The connection between sustainability and plant-based food, focusing on lower carbon emissions. Strategies for integrating vegan options into existing menus without compromising on taste or guest experience. The importance of training staff to understand and effectively communicate vegan options. How offering plant-based dishes can attract a wider audience, including traditional meat eaters. Overcoming the "veto vote" where one vegan guest influences the choice of dining venue for an entire group. The role of strategic planning in successfully implementing plant-based menus in hotels.

Ignore vegans at your peril!!! Today we discuss the vegan cuisine trend in the hospitality industry. Meredith Marin, CEO of Vegan Hospitality, shares insights on how hotels can boost profitability and enhance sustainability by offering plant-based menu options. Learn about the importance of menu engineering, overcoming guest hesitations, and creating a seamless dining experience for all guests. Key Points: The rise of vegan cuisine as a profitable and sustainable trend in hospitality. How Resorts World in Las Vegas set a precedent with its plant-based restaurant, Crossroads Kitchen. The connection between sustainability and plant-based food, focusing on lower carbon emissions. Strategies for integrating vegan options into existing menus without compromising on taste or guest experience. The importance of training staff to understand and effectively communicate vegan options. How offering plant-based dishes can attract a wider audience, including traditional meat eaters. Overcoming the "veto vote" where one vegan guest influences the choice of dining venue for an entire group. The role of strategic planning in successfully implementing plant-based menus in hotels.

Spring is officially here! As we're starting to think about lighter fare in the warmer months, hosts George Mahe and Cheryl Baehr discuss their favorite vegan restaurants in St. Louis. Neither George nor Cheryl are vegan, "but it's not going to stop us from opining about it," says George. Get recommendations for must-try vegan-friendly restaurants, menu items, meat alternatives, and more. And along the way, learn a few things about the health benefits as George shares a personal anecdote about a 90-day stint of being vegan and the positive outcomes. Listen and follow Arch Eats on Apple Podcasts, Spotify, or wherever podcasts are available. This episode is sponsored by Butler's Pantry. Even though moms can do it all doesn't mean they should. This Mother's Day, let Butler's Pantry help you give Mom the gift of relaxation by ordering a Mother's Day brunch collection for pickup or delivery. Have an idea for a future Arch Eats episode? Send your thoughts or feedback to podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: The Benevolent King: 7268 Manchester, Maplewood, 314-899-0440. The BAO: 14 N. Central, Clayton, 314-899-9089. Harvest Shreds St. Louis VegFest 2024 STL Vegan Chef Challenge STLVegGirl Center for Plant-Based Living: 131 W. Jefferson, Kirkwood, 314-394-2063. Forks Over Knives BLK MKT Eats: 7356 Manchester, Maplewood, 314-391-5100. Revel Kitchen: Brentwood and Maplewood  U Kraft Cafe and Catering: Downtown, Regions Centre, and Chesterfield Small Batch: 3001 Locust, Midtown Alley, 314-380-2040. Terror Tacos: 3191 S. Grand, Tower Grove South, 314-260-9996. Seedz Cafe: 6344 S. Rosebury, Clayton, 314-725-3333. Tree House: 3177 S. Grand, Tower Grove South, 314-696-2100. Pizza Head: 3196 S. Grand, Tower Grove East, 314-266-5400. Pizzeoli: 1928 S. 12th, Soulard, 314-449-1111. Pie Guy Pizza: 4189 Manchester, The Grove, 314-899-0444. Pizza Via: 4501 Maryland, CWE, no phone Frida's: 622 North & South, U City, 314-727-6500. Station No. 3: 1956 Utah, Benton Park, 314-925-8883. Diego's Cantina: 630 North & South, U City, 314-553-9906. Looking Meadow Cafe: 2500 Sutton, Maplewood, 314-550-2583 Adina's Vegan Cuisine: 6746 Page, Pagedale, 314-874-6602. SweetArt Bakeshop & Cafe: 2203 S. 39th, Shaw, 314-771-4278. Plant Craft Kitchen: 3860 S. Lindbergh, Sunset Hills, 314-913-0875. Vegan Deli & Butcher: 5003 Gravois, Bevo Mill, no phone You may also enjoy these SLM articles: 15 vegan-friendly restaurants in St. Louis See omnystudio.com/listener for privacy information.

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Its Fraud Friday! This week, we revisit our episode with Solomon Georgio. We discuss Sarma Melngailis, a business woman who went from the “Queen of Vegan Cuisine" to the “Vegan Bernie Madoff”. Plus, pet scams have become such a problem in Michigan that the Michigan Attorney General released a video warning residents. Stay Schemin'! This was recorded on March 3rd, 2022. Research by Kaelyn Brandt. Sources:https://people.com/food/bad-vegan-fame-fraud-fugitives-true-story/https://people.com/crime/fugitive-former-vegan-restaurant-owner-caught-after-ordering-dominos-pizza/https://www.vanityfair.com/style/2016/11/how-sarma-melngailis-became-a-runaway-fugitivehttps://www.vanityfair.com/style/2022/03/sarma-melngailis-netflixs-bad-vegan-stares-down-her-past-and-futureNetflix's documentary, Bad Veganhttps://www.intheknow.com/post/dog-breeder-scam/

Join host Adam Walsh as he talks about vegan cuisine with two chefs and a baker. They touch on tips and the evolution of food culture around veganism.

Have you ever thought about starting a blog but not sure where to start? In this week's episode, Ale tells us how she started hers recipe blog, and how if she can do it, anyone can! She also talks about how she managed her child's dairy allergy kickstarted her and her family into a healthy vegan diet. Her amazing recipes are for everyone, meat-eating or not!

As we roll into 2023, we decided to discuss one of our most popular reports with the team that put it together; WGSN's "Cities to Watch 2023". The cities we highlight are always creative hubs, but they also tend to reflect some of the bigger consumer trends we're seeing around the world, and so this year's choices are perhaps less obvious than usual and truly testament to the rise of digital nomads – people who have relocated out of big cities following the pandemic, or who have simply chosen to work remotely in livable, less hectic cities.

PETA's Food Justice campaign goes to America's food deserts--areas abandoned by supermarkets and food businesses--to introduce fresh, nutritious food and veganism to hungry people. In September, PETA worked with Detroit City Council President Pro Tem James Tate, and local food businesses, Estella's Vegan Cuisine and Desserts and JD's Vegan Ice Cream, for a vegan food giveaway. PETA's Rachelle Owen, a Detroit native, talks about how veganism can make a difference in a food desert and change people's lives. See more at PETA.org Text "Justice" to 73822 to ask your legislators to provide grocers incentives to bring healthy vegan foods to food deserts. See video of the Food Justice campaign. The PETA Podcast PETA, the world's largest animal rights organization, is 6.5 million strong and growing. This is the place to find out why. Hear from insiders, thought leaders, activists, investigators, politicians, and others why animals need more than kindness—they have the right not to be abused or exploited in any way. Hosted by Emil Guillermo. Powered by PETA activism. Contact us at PETA.org Listen to the very first PETA podcast with Ingrid Newkirk Music provided by CarbonWorks. Go to Apple podcasts and subscribe. Contact and follow host Emil Guillermo on Twitter @emilamok Or at www.amok.com Please subscribe, rate and review wherever you get your podcasts. Help us grow the podcast by taking this short survey. Thanks for listening to THE PETA PODCAST! Originally released Sept. 28, 2022 © PETA, 2021-2, All rights reserved. copyright 2022  

Today on the podcast, I sync up up with Neal Harden, the Executive Chef at AbcV, one of my fave restaurants here in NYC. Neal is also Chief of Plant Based Development for Jean-Georges. Located on the boarder of Flatiron & Union Square, ABCV opened in 2017 with the pioneering concept of pairing innovative delicious plant-based vegetarian and vegan cuisine with an elevated high end dining experience, brought to life by the super talented team of Jean-Georges Vongericthen, ABC Carpet & Home's Paulette Cole and Chef Neal Harden. During our conversation Neal and I sync up about the inspiration behind the incredible plant-based vegetarian and vegan cuisine, how Neal's career as a chef began, the groups newest restaurants at The Tin Building in NYC's South Street Seaport, and of course I get the scoop on the exercise and workouts that fuel Neal for success. P.S. My fave dishes include: Dosas with avocado, microgreens and cashew yogurt Whole roasted cauliflower, turmeric tahini, date molasses, pomegranate, red zhug, fresh herbs, pistachio Beluga lentils sautéed in black vinegar and aromatic chili oil, lemon braised fingerling yam, radish & cilantro stems. There is also a full bar with and organic and and biodynamic wine and locally crafted spirits, non-alcoholic beverages, smoothies, juices, and Kombucha. CONNECT AbcV on Instagram Neal Harden on Instagram Marni On The Move Instagram, Facebook, TikTok, LinkedIn, or YouTube Marni Salup on Instagram and Spotify OFFERS AG1 by Athletic Greens: Get 5 free travel packs and a year's supply of vitamin D with your first purchase at AthleticGreens.com/MarniOnTheMove InsideTracker: Get 20% percent off today at InsideTracker.com/marnionthemove SUPPORT THE PODCAST Leave us a review on Apple. It's easy, scroll through the episode list on your podcast app, click on five stars, click on leave a review, and share what you love about the conversations you're listening to. Tell your friends to what you love on social. Screenshot or share directly from our stories the episode you're listening to, tag us and the guests, and use our new Marni on the Move Giphy! SUBSCRIBE TO OUR NEWSLETTER Sign up for our weekly newsletter, The Download for Marni on the Move updates, exclusive offers, invites to events, and exciting news!  

In this week's mouth-watering new episode, Kathy is joined by Hannah Sunderani - the powerhouse vegan blogger and author of The Two Spoons Cookbook. During their lively conversation, Kathy and Hannah discuss:The incredible, and sometimes tumultuous, relationship between CAS sheep Hannah and Rambo, featured in Kathy's booksHannah's unconventional road to veganism, stemming from GI issues that developed in her early 20s after losing her partner to cancerThe sometimes-hilarious experience of being vegan and living abroad in France, the land of foie gras, chocolate, and cheeseHow anyone can cook French cuisine, as shown in Hannah's ongoing Instagram series “Mitch in the Kitch”The struggle of developing The Two Spoons Cookbook while struggling with infertility, but now celebrating its release with her son, OliverFollow TwoSpoons and Hannah's work on:FacebookInstagramTikTok.Find the book at:The Two Spoons websiteBarnes & NobleBookshopOr wherever you buy books online!Connect with Kathy Stevens:Facebook: Kathy Stevens, Catskill Animal SanctuaryTwitter: @CASanctuaryBook: Where the Blind Horse SingsWebsite: CASanctuary.orgInstagram: @catskill_animal_sanctuaryYouTube: Catskill Animal SanctuaryTikTok: @CASanctuary

What's poppin' con-gregation?  This week, Solomon Georgio joins us to discuss Sarma Melngailis, a business woman who went from “Queen of Vegan Cuisine" to the “Vegan Bernie Madoff.” Plus, pet scams have become such a problem in Michigan that the Michigan Attorney General released a video warning residents. Stay Schemin'! Research by Kaelyn Brandt.Sources:https://people.com/food/bad-vegan-fame-fraud-fugitives-true-story/https://people.com/crime/fugitive-former-vegan-restaurant-owner-caught-after-ordering-dominos-pizza/https://www.vanityfair.com/style/2016/11/how-sarma-melngailis-became-a-runaway-fugitivehttps://www.vanityfair.com/style/2022/03/sarma-melngailis-netflixs-bad-vegan-stares-down-her-past-and-futureNetflix's documentary, Bad Veganhttps://www.intheknow.com/post/dog-breeder-scam/

Kate discusses The Bachelor. Reporter Allen Salkin from Bad Vegan: Fame, Fraud, and Fugitives, a four-part Netfix docuseries following one of New York's strangest scandals, involving millions of dollars, immortal dogs and a story of love turned criminal. Dubbed the “Queen of Vegan Cuisine,” Sarma Melngailis gained celebrity status after starting Pure Food and Wine and One Lucky Duck, both vegan raw food restaurants in New York City. The series uncovers how Sarma went from being hailed as the queen of vegan cuisine to a fugitive when she fell for a man who promised to make her dreams come true. Allen wrote the 2016 Vanity Fair that broke the inside story and is featured in the documentary. Alex Reid from Byron Baes, a Netflix reality series about a group of influencers and artists in Byron Bay, Australia. Make sure you're taking advantage of the opportunity to earn something back for all those Pampers you're going through. Download the Pampers Club app and start turning diapers into rewards. Earn $5 PampersCash with your first three product scans. Download Pampers Club app today and get access to exclusive Pampers coupons and more!” Reality Life with Kate CaseyPatreon: http://www.patreon.com/katecaseyCameo: https://cameo.com/katecaseyTwitter: https://twitter.com/katecaseyInstagram: http://www.instagram.com/katecaseycaTik Tok: http://www.tiktok.com/itskatecaseyClubhouse: @katecasey Facebook Group: https://www.facebook.com/groups/113157919338245Amazon.com: www.amazon.com/shop/katecaseySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Local vegan chef Asha Wheeldon joins us to talk about plant-based cuisine inspiration and bringing people together through delicious food.Read more →

Today we have a phenomenal vegan chef, Diana Goldman, from her award-winning website Beantown Kitchen. Diana shares her story about becoming vegan, and even hooking her family members and friends on her flavorful dishes that feature plants! Now she has made this lifestyle her business, her passion, and teaching others how to incorporate more plant-based foods in the diet with go-to easy cooking methods. She talks about the hiccups in becoming vegan from social events to fitting it in her daily lifestyle for her and her family. Diana has a stellar background with a degree in nutritional science from Cornell University, a master's in education from Harvard University and has transformed her education to many faucets in her creative career from Sierra Club Cooking Show Host, writing magazine articles, cookbook author in the making, vegan caterer, triathlete and so much more. I was honored to have Diana on the podcast and share her story, join us for this conversation. Connect with Diana on Instagram @beantownkitchen Vegan Cooking Workshop VEG WORLD Magazine article Beantown Kitchen Website --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Cette semaine, Jeane reçoit Marie Kacouchia, autrice de l'ouvrage Vegan - Cuisine d'Afrique. Marie est passionnée de cuisine, dans cet épisode elle nous emmène en voyage en Côte d'Ivoire et nous parle des mets et des saveurs qui ont bercé son enfance. Liens utiles pour suivre l'épisode : Son ouvrage : acheter Le compte Instagram de Marie : @Thespicysoul Les ressources de Marie : https://bevegan.be/fr/au-sujet-du-veganisme/quest-ce-que-le-veganisme/ https://bevegan.be/fr/faire-son-shopping-vegan-veggie-vegan-vegane-ou-vegetal/ https://lamorce.co/quest-ce-que-le-black-veganism/ https://www.madmoizelle.com/histoire-veganisme-1072140 https://www.instagram.com/p/CMzIjj8jUiv/ http://oic.uqam.ca/en/communications/lafro-veganisme https://www.instagram.com/papillexotiques/ https://www.instagram.com/glory_kabe/ https://www.instagram.com/mangeuse_dherbe/ https://www.instagram.com/mory_sacko_/ https://fr.ulule.com/paris-babi-2017/ https://www.instagram.com/parisbabi/ https://www.goodreads.com/book/show/35163604-aphro-ism Soutenir Basilic : instagram.com/basilicpodcast/ basilicpodcast.com Production : Jeane Clesse Musique : @Klein Graphisme : Mahaut Clément & Coralie Chauvin Mix : Jeane Clesse Si cet épisode vous a plu, n'hésitez pas à laisser plein d'étoiles et un commentaire sur la plateforme Apple Podcasts et surtout à vous abonner grâce à votre application de podcasts préférée ! Cela m'aide énormément à faire découvrir Basilic à de nouveaux auditeurs et de nouvelles auditrices.

Host Liren Baker talks with vegan chef and restauranteur Reina Montenegro. Born and raised in the Philippines, she is the Bay Area-based chef owner of the restaurants formerly known as Nick's (Nick's on Grand, Nick's Kitchen, Nick's on Mission) where she pioneered Filipino Vegan restaurants in the Peninsula. In 2020, she launched ‘Chef Reina,' an online storefront, and opened the restaurant Chef Reina in Brisbane, California in 2021. Learn more about Chef Reina at https://chefreina.com.Find Reina Montengro on Instagram at @chef.reina.

Want to Rock Some Good Food? Pair With A Great Beverage and Even Better Music with Josh Kemble There is nothing better than good food, a good beverage, and great music. We talked to Josh about how he goes about pairing food, beverage, and music. Some times it can start with the music, something that might remind you of a trip you were on. Then of course there are the sides. What goes good with a brisket? Mac and Cheese? Is there a way to jazz it up some? Listen for more. About Josh K. “Yosh” or Chef JK. Proud Husbo and 3x Rad Dad. Exec Chef. Punk Rock. Beer and Wine Pairings. Podcast Host of The Family? Cast:  Food and Music Is Life, Yes? Spiritual Free Thinker. PMA. Expert level fluency in Movie Quotes and 3rd Grade Spanish. CA Teaching Credential Culinary Arts. Food Safety and Hospitality Management Exam Proctor. Restaurant, Event, and Strategic Planning Consultant. Usually hungry and or thirsty.    www.feedingfatty.com Full transcript Below Want to Rock Some Good Food Pair With A Great Beverage and Even Better Music with Josh Kemble Sat, 5/29 8:53AM • 56:01 SUMMARY KEYWORDS people, food, eat, pairings, pairing, music, punk rock, vegan, good, chef, big, beer, play, texas barbecue, diet, cook, fun, meat, based, called SPEAKERS Terry, Josh, Roy Barker Roy Barker  00:14 Hello, and welcome to another episode of feeding fatty. This is Roy. This is Terry. So we are the podcast that's chronicling our journey, my journey through wellness, trying to get healthy, lose some weight. And, you know we talk about what's going on in our life some and we also have guests from time to time and today is no different. We've got Josh Kemble with us, Terry, I'll let you introduce him. Terry  00:37 Yeah, Josh Kemble is an executive chef and credential teacher for the culinary arts. He specializes in pairings particularly pairing music and food and beverage. He's been singing in a punk rock band since he was 17. And has helped other bands and musicians write and record their songs. And he loves both industries. He hosts a podcast called family food and music is life. Yes. And they talk about they talk to people on both, either or both food service and music industries and how the two intersect. Josh, thank you for coming onto the show. We welcome you and are excited to talk to you about all these pairings with food and drink and all of that. Josh  01:26 Yeah, thanks for having me. I'm excited to be here. I was thinking as, as the intro music was going painting, we should have just jazz us up with some. Yeah, that'd be fun. Right? I liked that song, too. The one you had is pretty fun. Roy Barker  01:42 Yeah. Yeah, we try to find try to find something a little bit whimsical. But yeah, you also talk about I mean, I know your love for food and music kind of puts you in this space. But tell us a little bit number one about how you got here. 01:55 You know, Roy Barker  01:56 a lot of us in I think we've had this discussion prior that you know, it started out going to some wine tastings and wine pairings. And, you know, after about three, four is like, to me, my palates, not that delicate. So it all tasted the same. But I tell you where I had fun was with beer, because there's just so much beer out there now. But we didn't have that musical element. So I think it's the kind of cool, cool deal to think about not only the food and the drink, but also putting some good music with it. So how did you? How did you put all this together and end up here. Josh  02:34 Um, I think I think probably started when I was learning how to cook as a kid, with being my grandparents were always cooking in the kitchen. And they also always had music playing. Okay, so it's probably always just been, it's been a sensory, almost like a sensory pairing. But from when I was first learning how to cook. And there was also singing happening at the same time and dancing. all at the same time in the kitchen. Both of my grandparents, these are my Mexican grandparents. And I was always in the kitchen with them because I was always, you know, at their side. And my grandfather had a farm but you know, animals and stuff like that. So he was always there was always just music playing and no matter what they were doing, so the activity of life was always paired with music already. Yeah. And then you know, who would eat with music, we would go to parties, and there'd be music playing. So it was always just the sensory experience to have those things together. And I think if you go to those restaurants, any resume, or coffee shop, they're probably playing music. They're sure that there's a certain pattern that we're we're maybe not aware of, Roy Barker  03:38 I don't know. No, didn't even think about that. But you're right. Usually there's some little background music going on. Josh  03:47 Yeah, and if there's not, it's it's it. Maybe it's awkward. It's too quiet. You're gonna have to hear each other talk. Terry  03:52 And then you have everybody eating crunchy and down the street. Yeah. Yeah. scraping the forks, Josh  03:59 weights. Exactly. So. So it's a good thing to, I think to do it because also it's, it's a little bit fun. It's fun to do it together to kind of figure out what goes with what. So it's not just your average run of the mill tasting experience that most people have had at one point or another. Whether it's sipping wine or sipping coffee. One of my favorite ones that I've done recently was actually with the Texas bourbon company, garrison brothers, where they came out here and they did a they brought their big ol hat cowboy hat 10 gallon hats, and they were telling telling everyone how bourbon in Texas is made. And you know, we paired food with it. And they Yeah, it was just a good time. Awesome. Roy Barker  04:42 So where do you even start? I mean, like, you know, it doesn't matter if it's beer bourbon wine, but you start with the drink. Do you start with the food do you in and then how do you add music and on top of that Josh  04:58 sometimes it starts with the music actually. I just I think it depends on how you're inspired first. And whether it's if you hear something and you're like, oh, wow, this reminds me of taking a trip to Hawaii. And we went to this place and there was a, there was this band playing on the cliff side, and we were drinking these drinks or having this good food or even just having a good experience with the music. You say, I could imagine, like, relaxing in my backyard listening to this music, you know, having my favorite coffee in the morning or cocktail night or whatever the case may be whatever you do or don't enjoy. But so sometimes it starts with the music in that sense. And then sometimes it can be like the food experience. Well, you know, some people can't have peanut butter and jelly sandwich or cookies without a cold glass of milk. Like, there's automatic pairings that you you think are what's it called? You have to have them, it's a guarantee that you're gonna have milk. And if you're gonna have cookies, yeah, but it? I mean, it doesn't have to be like that, but it's good. If it is it makes friends. Yeah. Yeah, it makes sense to your brain growing up as mac and cheese, you know, certain things that go together, you know, they don't have to be that way. But it's just the way that it works. So you take that pairing, and you say, Can we do a different kind of cheese with the mac and cheese? Can we do a different kind of jelly, and so you start playing with it. And then you expand from there. And then you pair different kinds of, for examples, coffees with different breakfast foods or different excuse me different sandwiches with that milk, or you know, you can play around with whatever, yeah, take it from the experiences that you may or may not already know, Texas barbecue, everyone has this idea what that should or you know, should be, there's like the Bible of you know, Texas barbecue right there. And then you kind of do pairings based around that. So it's automatic, you know, if you want it to be, it just has to ask to make sense to some degree. But there also has to be a sense of showing the person enjoying your, your, your pairing, like why it works, because it's so crazy that it works. Yeah, it's always sometimes it's crazy. Roy Barker  07:04 Yeah, and I've got a good example of that we, like I said, we went I went used to go to a place that we did the wine pairings for a long time. And it just got boring. So the shift started doing the different beers. And one of the things that he took was he had, I don't like dark beer, I like light, lighter colored beer. But he took this dark vanilla beer, and he paired it with a chocolate. I mean, like a deep dark chocolate cupcake with sea salt on the top of it. And who I wouldn't have thought I would like that either. But it was amazing. When you had those two together, it just tasted, it changed the texture and the taste of both of them where the beer was actually good. And this chocolate cupcake, you know, because if I eat a cupcake by itself, it was way too chocolatey. And it just I don't like that much. So But anyway, I think it's just interesting, the way that the different taste kind of meld in our mouth to make something we probably wouldn't even enjoy to something we really like. Josh  08:06 Exactly, yeah, you might not like, like, like you said, it's not it's not about them separately, it's about them together, and they, they should elevate each other in your on your palate, your scent. And you kind of I kind of teach people when we're doing the pairings, it's I use it as a educational experience, too. So you're trying to use all five, maybe even six senses, when you're doing the pairing. So you got to look at your drink, and you're going to you're going to touch the glass and you're going to smell everything and taste everything, see everything, you're going to even listen, if it's a beard, you know, for the for the carbonation. So you want to make it a full sensory experience, so that it evokes everything from either your memories from the past that we're doing something that's like, say like a Girl Scout cookie pairing or, you know if it's something fun, or especially with Texas barbecue, because there's all the smoke and all the flavors of that just the inherent, you know, history of the being that we're trying to portray. On on the plate or on the menu. So we explain every dish, we explain every course every pairings I do it with I could do it with beverage maker, whether that's coffee, tea, liquor, whatever. Beer wine, like you said, I do love a good, there's some really good beers coming out of Texas these days. And so we've done some beer dinners with some of those beers as well. And it just has to the beer, the beverage and the food should elevate each other. And then you add music into that layer, another layer of sensory, you could say sensory overload to some degree, add another layer to that. And it's going to make the pairing experience that much more unique and memorable. And, you know, it could be the highlight of the menu if there's a perfect song with this perfect pairing or whatever, you know, like eggs can be can be really awesome. For some people. Some people like I didn't like that one. And maybe Maybe it was because they didn't like the way the music sounded with you know, whatever. Yeah, Terry  09:58 so it all has to Work together. So it should Yeah. So what kind of I'm very curious. I am old, old school punk rock. So I'm thinking, you know, remotes and the B 50. twos before love jack, you know? Yeah. So bands like that, you know, the clash, Sex Pistols, all of that. So what kind of what kind of food would go with punk rock? Josh  10:28 Oh, that's a really good question. So, so So my first experience with with the genre of punk was was the clash, you know, back then, I heard it on the radio, I think they started getting radio play in in California and like, 7980 Yeah, around there. When the I heard it on the radio, I was like, What is this and, and my uncle, he remodeled car redid cars. And we drove around cool looking old cars around around town and stuff like that. So he would restore old cars, and they had old stereos, but he would always get radio. And so we're cruising around, you know, cruising low red or cruising around the city, and the clash comes on. And so we're one of the only like, low rider cars cruising through not playing all these is playing the clash. And I'm like, What is this because I'm used to hearing other music coming out of history. He's like, Oh, that's punk rock, you know, this, this the bank of the clash, you know, because there wasn't a lot, there wasn't a lot of that on the radio. Right. And so I had already started associating kind of that, that music with, with, with my experiences in the in the Mexican culture. Because Because we are driving to a backyard barbecue, you know, we're we're gonna have a bunch of, you know, kardinya, salad steaks and tortillas and all this stuff. So I had already started doing some kind of, you know, not I wasn't trying to bury it, but I was already doing those pairings. So when I hear when I hear the clash, or some some of those older punk rock bands in my from my life, they were like, I learned about those bands a little bit later in my punk rock career, actually, after I really found out who the clash was, and what they stood for. And all this stuff started learning about, because they have a lot to say about government and politics, rebelling, and being yourself and, you know, speaking up for the lesser person and stuff like that. So I so in that vein of punk rock, I really latched on to that. And then the more you get into punk rock, ethos, and values and stuff like that, it's more like, Oh, we have a lot to learn as a society about major corporations and big food and small farms. And, you know, learning about like what Cesar Chavez did for the farmers in California, and what, what the heck, the class was actually talking about when they're talking about, you know, the stuff that they were talking about in England and coming to America and all this stuff. And I think that a good food pairing with punk rock would be anything that's kind of against the norm, anything against McDonald's, anything against mainstream food, or like, you know, like I said, corporate, like Tyson and Monsanto, and conagra and those kind of things. So, to me, being a punk rock chef, excuse me, is being able to make kind of make your own menu, and or play off of those things that people know, like I said, like, for example, a Big Mac, and you make it you make your own thing, you know, and that's punk rock, because you're taking the established, like Bailey's, you know, punk rock solid, like, anti establishment, right? You take the established, like, say, McDonald's, for example, I hate I hate given them shout out, or whatever company big corporation, but everyone knows McDonald's because they're worldwide. You take their food, and you make a play on it. We do a whole McDonald's inspired menu. And it's punk rock. It's, it's not the Big Mac, it's whatever we do, but it's like, you know, organic produce grass fed beef homemade buns, the way actually technically the way McDonald's started, as was like that. And then they started growing and growing, growing. So yeah, in the punk rock spirit of things, you know, how big do you how big do you can you get and still be punk rock, you know? or? Yeah, How big? How much can you grow without hurting yourself? Or your fans? or whatever, you know? Yeah. So to answer your question, it'd be any kind of food that's anti establishment is that I guess Terry  14:17 that makes tons of sense. Roy Barker  14:18 So you brought up something good memory is, you know, things that we relate to when that song was popular when we were younger and things. So like, when if you were going to start putting a menu together, do you? Do you kind of rely on that experience that you had to think about? Oh, well, you know, when I was listening to the class, we were going to the you know, the backyard barbecue, so that's pretty cool. Or do you think about now I've eaten this food before, and it kind of has that texture and flavor. It may go good with this and because that's what I don't really like. Like I said, my palate is not that deep. delicates I'm not the right guy to be talking about it, but Terry  15:03 not just everything. Roy Barker  15:06 But you know, thinking about just, you know, the different things that may even go together. And I guess that's even the probably the fun part of your job and getting to do that is you get I guess you do a lot of taste test and to see how this goes. And Josh  15:21 yeah, yeah, we call it a we call it quality control. Right? Yeah. Because, because also, because we're in we're here in San Diego, some people call it the craft beer capital of the world. And I have so many really good breweries and wineries around around my kitchen around my house around the county around the whole area. Right, right. So we want to figure out what tastes the best with what, right. So I mean, you can have an idea, like once you do the pairing, like like your friend did the pairing with that certain beer, and that certain cupcake, yeah. And you could do something like that again, and make a little bit different or use a little, little different. I mean, a different beer company that has a similar beer, and put it in there. But the memory, the memory, part of it is definitely a strong, a strong way to I mean, I think we eat with our memories sometimes. And we eat with our eyes first, as the saying that we've talked about in the kitchen, when we're when we're pleading the food all beautifully, or whatever. And if you have an experience at a restaurant, or a wedding or event or anything like that, I think and this, you can both correct me if I'm wrong, but more people talk about a negative experience with food than they do a positive. Yeah, it's Oh, my gosh, the food was, you know, or the one thing that you remember at a wedding, besides the actual marriage is the food. Yeah. You know, like if whether whether that's food I ever had, or Whoa, whoa, everybody got sick from the food? That's all we talked about. Roy Barker  16:52 Yeah, no. Well, there's so there's, there's a scientific evidence on that the people that have a bad experience will tell eight people and somebody just told me that that number up to 12. Now and if you have a good experience, you're lucky if you tell one person so yeah, definitely. The bed makes the rounds quicker. Josh  17:13 Exactly. Especially in the days now of Yelp. And other other Oh, you know tattletale websites or websites that are meant websites that were meant to help other businesses or have now just become like a complaining that a complaint forum rent, as it were, you know, that can hinder the businesses at least have an independent chef or food truck or whatever. Yeah. So the memory part of it is almost like, we don't, we don't, some people are not even relying on the memories anymore, because they're just, they'll just go to Yelp to look for something and up to many negative reviews. I'm not gonna go there and check it out myself. Somebody Terry  17:50 is worried that they don't even know. Yeah, Josh  17:52 exactly. Yeah, exactly. So. So that's, that is part of it. But But if, like, if you can think of say, you know, your favorite song or whatever, you might even have memories associated with that, where you were cruising around in your car, eating something and drinking something with your friends, you know, automatically without even having a chef's mind behind it. It might be like, Oh, yeah, we used to go to this place and drink the actual Texas Dr. Pepper and like, do this stuff. Or, you know, Roy Barker  18:20 it's funny, it's, it's, uh, you know, I was just saying about that there used to be. We were, it was talking about one of my first business experiences, we me and a friend of mine, you know, when we were like, 14, we, we sold, we sold what we cleaned out of barns for fertilizer. But it's funny, you mentioned that because that was kind of our reward was the 711 had a two for two hot dogs and a Dr. Pepper for 50. That's Oh my god, that sounds terrible. But anyway, you know, so thinking about that, I think, anyway, the memory and the memory of those hot dogs and us being out, you know, hauling that fertilizer around that that does go together. Josh  19:04 Exactly. Yeah. So So now hopefully, when you think about hot dogs, you're thinking about fertilizer. Terry  19:12 fertilizer. Josh  19:14 I mean, I do love I do. And I mean, most chefs will agree no matter how healthy you are, or what you've gone through in your eating career in life or whatever. Sometimes we this love late night junk food thing, you know, like we go to a taqueria that's open till 2am or whatever, because we're making good food all day long for hundreds of people. I just don't I just want to talk you know you want somebody else to visit there's nothing wrong with it but I just want to or I just want to come home and put food in a tortilla and eat it you know what no plate Roy Barker  19:42 simple you know that's that's what I like to though simple is good and that you know we have that discussion all the time because Terry's always trying to outdo herself and make something that's more fancier than last time like simple can be good and overcomplicate it and that you know Something not this the shift that I had mentioned earlier, that's something that me and him had a conversation about. Because, you know, we had what I would call some snooty people at the wine event. And, you know, they'd get on to him about this or that. And, you know, when when he came over to the beer crowd, I'm like, you know what, take a chance, take a chance and gamble because you know, what, if this isn't any good, there's a McDonald's or Taco Bell on the way home is like, we're gonna die. And we're not we're not gonna starve to death. But I think that's how these creations I think that's the best creations is when somebody really steps out there and takes a chance on the the food, drink the music. Josh  20:41 Yeah, definitely. And that's, that's kind of a it's a fun way. For brewers and white wine makers and chefs, distiller it's a fun way for people to kind of show off the stuff that they've been making. Or, and or it's a fun way to experiment. You know, sometimes I tell people, we're gonna have an experimental dinner, you know, it's not going to be your, your classic pairings that, you know, people who go to the dinners a lot, they kind of know what's going to be there, right now, there's always gonna be the X amount, of course, it's going to be around this price. So you kind of have to play to them a little bit and or you talk to those people and say, I need you guys to come to this one, because I just really want to try something, but I can't try on the general public kind of, right. Yeah, and especially with something like a music pairing. That's very specialized. It doesn't have to be it could be very, it could be very simple. Like, hey, we're just gonna have we're just gonna listen to like the Beatles while we're, you know, doing this food or I had some I had one plan for last year that we're gonna have to bring back. Now that things are we're kind of reopening in California. Slowly but surely. Basically, it's a like a Metallica themed brunch. Right? So it's a metal, heavy metal. And all the food. Food is that we're cooking is based on like food puns based on their song titles. So so people, yeah, so it's not necessarily specifically paired with the music per se, because it's all about one band. Yeah, but it's all it's a theme on the band. Everybody's gonna kind of land we're gonna say it's not snooty, we're gonna you're gonna come dressed like you're going to a concert, you know, denim, denim vests, you know, whatever you want to wear to a Metallica show. Yeah, and we're gonna have brunch. And we're going to try to get, you know, Metallica has a bourbon Metallica has a beer. And they're going to have a friend come and play acoustic Metallica songs on the guitar and whatever. So it's just gonna be a fun time. And it's brunch, Saturday or Sunday morning, whatever. But it's not like other pairings where it's like, you go into a dinner, I mean, to a restaurant, or whatever. And you have to have your restaurant manners on, you know, like that. You have to pay, you know, this high a super high amount of money. And you're going to have this kind of a steak that you might always have or whatever, we're just at a higher price because it's appearing. So I like to have fun with it, and make that unique experience. So that's kind of one of the musical pairings. It's like, I just pick a theme and say, we're gonna we're just gonna make puns that have all their song titles, because they have like, over 100 songs, so why not? You know? Terry  23:20 Surely there are some pens and yeah, that's awesome. Josh  23:23 Oh, yeah, just, you know, just just making dad jokes all day long. Roy Barker  23:29 When we can get back to it, there's nothing better than you know, going out and listening to a band and you know, having some good food and good drink. Josh  23:40 Yeah, for sure. Yeah, we have. Yeah, definitely. Something something we've been longing for. Oh my Terry  23:45 gosh, we have we have stones tickets. We were supposed to see him this time last year. And still, you know, we still don't know anything, which is fine with me and hanging. I'm hanging on to them because I've never seen them. I've seen a lot of people but I've never seen Oh, never seen them. So if they do it, that'll probably be fun. Oh, yeah. Yeah. Yeah, yeah. Yeah, they Josh  24:10 were supposed to play here in town, actually in our at our stadium, but we're our baseball and football team used to play but they they actually tore down the stadium during because they canceled you know, at the beginning of everything kind of last last spring. It was like, well, the stones aren't going to play here anymore. Let's just Terry  24:27 get rid of it. So they took it down. It's gone. That's good reason. Good enough. Okay, so we are we have just started a plant based diet. Okay, so what kind of use as a chef you cook with organic and grass fed Whole Foods and all of that. Yes. Josh  24:54 Yeah. Yeah, yeah. sustainable and all that kind of stuff. Yes. Terry  24:57 sustainable. That's what I was looking for. I'm so I'm just a whole bunch of words. Yes, there really are. So I'm just kind of throw in stuff to get I'm doing, you know, I've been doing some reading and we've been doing some interviewing of, I mean, everything points to plant based as, as, you know, helping with inflammation and diseases. And yes, and we're getting older and needing to worry about things like that, which you should do all the time, then you won't have to worry about it later in life, necessarily. But so what do you have any good? good ideas for me for like, keen? Any good? keen, Wah or? lindo? Josh  25:44 Yeah, so a lot of it's based on, you know, how much of one thing you're trying to get, like, so it's, even if you're doing a vegan diet, or plant based, or keto or any of the diets, you still have to, I believe, you still have to have some kind of balance for your own ecosystem. body. So some, if you do too much of what, you know, for a while it was the fad was Atkins style dieting. And that's basically though, if you break it down, though, that's all high cholesterol, fat, you know, which is bad for some people to do that. It has the benefits of the diet, but then what are the end? What are the end results? You know, what's your return on investment for doing this diet? Right, you know, so, for the plant based, plant based and what I mean by the balances. I'm not, I'm not a vegan person, but I understand the value of eating having a vegan part of my diet. At my kitchen, we do. We do all the lunches for this company called Dr. Bronner's. They make all the soaps and stuff like that. But they, they, they, they are feeding, we're doing 125 meals a day for them. And they're 100% vegan and organic, right? So we have to think of every single week, every single two weeks, we have to think of new menu items to feed 125 people every single day. So you take like your basic, say, even the first food item that comes to your head, no matter what kind of diet, we say, Okay, can we do that? We do shrimp and grits as a vegan thing. How do we do that? So? Or can we do like a clam chowder and turn it vegan so so there's, there's there's always ways to do it. Not every single thing is a hit, you know, but there's, but there are there are ways to incorporate those things into your into your life and cut out. You know, things like, you know, meats that are too Fatty, or dairy, too much dairy, too much dairy in your diet, too much gluten in your diet, right? Because our bodies are designed a certain way to not really handle that there's a really good argument to be to have a vegan and plant based lifestyle because we you may or may not be able to digest that because you were probably not created today, just that we started doing that it's through and through our own macro evolution as humans, we started digesting animals and animal products and stuff like that out of some necessity or just, or just the way that that America was conquered. You know, yeah, he came. came to America. Terry  28:14 Yeah. And that's kind of why Roy, I mean, in that, Roy Barker  28:17 yeah, there was just a couple there's a couple things I was reading and you know, we've talked about it because no, like, beef and meat, it sets heavy on me. Now. I don't you know, I think we are plant based. I don't think we're like never ever again. You know, we were talking earlier tonight that you know, Terry said she may be getting hungry for a piece of fish or something. So you know, we can go out and have but we're just kind of like yeah, making the focal point more the plant based but you know, I read some material that said, like, dairy that we should be, it should make people sick. We're the only humans are the only people that drink other animals milk. And it's and we're the only people that drink milk after infancy because but they said that that was an evolution that milk was very, it's very high caloric. So people found a way to use it, you know, to live and then also some of the shepherds that that's what they had to so the other thing I read was that our bodies you know, we are more the omnivore because we're not totally meat base because we don't have the fangs and our in our digestive tract is too strong. And vice versa on the plants. Our teeth aren't right for that as well. And our digestive system is too short. So you know, I think some write some meat or beef or protein is as good for us. But you know, it's just all the, the we've just read some healthy benefits of that and also doing some intermittent fasting. So it's just something we're going to give a try to see if it's any bad. You know, I think yeah, we kind of preach that as well as that everybody has to find what works for them. I know some people that you know, they're on the keto and they love it. That's good. You know, we're Of course we're not doctors, nutritionists or dieticians, you know, anything with the language behind our name. So, you know, we really report on is kind of what we're trying what's working for us and what's not. And, sure, anyway, we're just gonna see, but it's all about, Josh  30:17 you got to add some exercise into the mix, you know, like, kind of work off whatever is coming into your body, because I have a lot of vegan and vegetarian friends that are still still struggle with weight loss or keeping weight on or whatever the case may be, because, you know, they're still eating stuff like vegan doughnuts or cheese, you know, like they're still eating, they're still getting full all the time and eating high fat, high caloric diets. But just because it's not, you know, meat or their ovo pescatarian, like you said, they eat eggs and fish still. They are not there. It's not a balance, like I was trying to say it was not, they're not getting exercise, they're not drinking half gallon of water a day. You know, so they're they, they're they strict, they adhere strictly. And, you know, I, it's not for me, it's not it doesn't work in every part of the world. I don't think like being having the choice to choose your diet is very awesome. And a nice privilege of being an American, I think because I've traveled a lot. I've traveled all over all over the continent. And, you know, choosing your diet is is so it's so rad that we get to do that. Because when we went to Alaska, I stayed up there for, you know, half a month with one family and all the kids, the kids were responsible for hunting for the family, you know, for meat. Well, think about it, though, in Alaska that the northern most state in our country, right, there's no farmers markets. There's not having they don't have the produce that we have here in San Diego. So what do you do for survival and putting it like that, like you make it happen? Okay. And you can grow stuff? Sure, you can make your own garden but like, it's not, it's not the wealth, the bountiful, the bountiful farmland that I have here in Southern California, you know, so they do it that way. Yeah. And then in southern parts of southern parts of Mexico, they can't afford to eat meat. So they are vegan by default. Right? So they everything's, they have some really good Vegan Cuisine in Mexico that a lot of people don't may or may not know about, but they can make anything into an awesome spread of food with not, you know, with either the worst parts of the animal in the food, like, you know, they make something good out of it, or they just don't have it at all, because you can't afford it. Right. Right. So there's the kind of two extremes of our and we're, you know, we're sitting here in the middle between those two extremes that I just talked about, I guess, we get to choose because, well, I mean, that's just what's afforded to us, we get to do that. And so I, I have to keep that in my mind that I have that. I have that awareness of that privilege that we get to choose what we eat, you know, just verges. I'm thankful. I'm thankful for that. Yeah, Terry  32:53 I know for sure. Josh  32:55 Yeah. And there's some places even in California, like when we I lived in San Francisco, we thought we did a food training program in the more impoverished neighborhood up in San Francisco area. And there was not even there. It's they call it a food desert. There's nowhere to even buy healthy food. Yeah, they're there. There's like liquor stores, and, you know, cheap pizza joints and whatever. But there's no way to buy farmer's market food in that neighborhood. You have to go somewhere else to go to even like a whole foods or the nearest whole foods was like a pretty long bus ride from where we were, you know? Yeah. So it's not accessible. Terry  33:32 I think there's like that in Dallas as well, aren't there? Yeah. Oh, yeah. I mean, I think every big city has something like that. Roy Barker  33:41 Well, and we're lucky in the fact to that some countries, it's like, you know, we get to walk into these nice grocery stores, and there is a selection. Whereas sometimes, you know, some countries you walk in, and you take what they have that day. I mean, it's Yeah, you know, it's one thing and there is no so we Yeah, we are definitely lucky that we not only live in this time, but we live in this country because we do have so many choices. And Terry  34:03 some people got a big wake up call to that, you know, just because of COVID because everything was gone. It's like you go in just tried to get a couple of things. I mean, who knows toilet paper and all that stuff would be going for Clorox I'm still trying to get some this Josh  34:18 break. We had we had a little we got a little smidgen of what other people I guess experienced in those. Yes, in that sense, I guess, you know, so. But so I try to keep that in the front of my mind. You know, be aware that we are we're, you know, just I guess be aware of my flute privilege in a sense, you know, yeah. And my son, my son is he's allergic not allergic bees. You know, he's basically allergic to lactose, garlic, and gluten. Oh, so I so I have to be able to I you know, he's, he's lucky and blessed that I am a chef and I can cook different things for him because he would screwed otherwise you know like yeah, like it's easy to get almond milk and cashew milk and stuff like that or whatever. But he you know how we have to make it I have to make him a special dinner that we can all enjoy. I don't want to make like three different dinners right I want to make like one thing that we can all have so we do a lot of we do do a lot of plant based cooking here. But I have to make it have to be able to make it garlic free and still taste good. No dairy and still taste good. You know say I could do a separate one but Roy Barker  35:26 I could do without the dairy but the garlic. That's, that would be a problem. Josh  35:32 Yeah, it's tough. So like if he's gonna if he spends a night at someone else's house, we're like pizza. Roy Barker  35:39 So tell me um, so what is the biggest surprise and you know from the meat from all three standpoints? The music, the food and the beer? What's the big what's the, I guess your biggest success that you put together? And you're like, that was awesome. Terry  35:56 Oh, so many isn't there, Josh? Josh  36:00 Oh, my gosh, too many to choose from a cool one. I have a list right here. I honestly I feel like I feel like, aside from aside from being able to have a family that's a big success. No. Wife and Kids. I think that every time I finished like someone's wedding, I feel like it's a big success. Because I just you know, you feed you feed 30 250 people, all this food, you know, all these courses? And does it you know, everything start to finish make their dreams come true. You know, whatever on this night. I feel like that's a good success. I feel like it's a big. I feel like a little six on a smaller scale. But it's still a big success is when I can make those non garlic non dairy non gluten foods and the whole family is still stoked on the food. Yeah, you know, yes. So because, because sometimes, you know, sometimes it doesn't work. Roy Barker  36:52 Yeah. Is there? Is there a particular pairing that you've put together? That you can remember? that really stood out? Yeah, Josh  37:00 yeah. The last one that we did was really awesome. It was we did try to on a big Santa Maria grill, which is a style of cooking out here. It's kind of like Texas barbecue, except in the fact I mean, don't nobody shoot me. Terry  37:18 Oh my gosh, it's disclaimer. Josh  37:22 Yeah, it's a California style of cooking that was invented by the by rancheros, the Mexican ranchers that were coming up from Mexico through California, with all the cows, and they basically cooked over an open fire. And they the tri tip is a cut of meat that you can really only get and kind of it's really only the western states. They don't do it out west of Texas, you know, maybe not. I don't even know if they do in Texas. But I have never because I know you guys are big on brisket. So you don't need Yeah, it's it's it. It's a special cut. And I did a whole dinner based around it. Excuse me, and I paired it with one of the local breweries who does. They also do gluten free beer. And we did a whole dinner with and everything was basically it was really cool because we brought up the huge grill. Yeah, and everything was cooked on the fire. Everything from the talk, you know, the chicken for the tacos, the tortillas. Everything except for the desserts because my sister's a baker and she didn't want to do her desserts on the fire. But but it was just it was a success in the sense that I was a little scared doing tacos at a beer dinner because it's not it's not super high end. But you charge a little bit more for a beer dinner right than you would for maybe just if I'm selling tacos and beer. It's a full dinner. But but people who were like taco connoisseurs were there and they're like, this is the best taco ever had the pairing made it so much better. You know, like, pairing was is the key when you ended the success comes from when you actually nail the pairing? Yeah, because the because the beers already good. Food The food's already good. Like I have to. I bet the validation comes from when you people are like, the pairing made it awesome, you know? Yeah, so I am like, Yeah. Roy Barker  39:02 Did y'all have music? Did you have music there? Josh  39:06 at that one, that one. That one wasn't music pairing per se, but I told them to. I gave him some ideas of what kind of music should play, you know, like more like, up up tempo, maybe Mexican inspired punk rock. So bands from Mexico that do rock and roll a punk rock would pair well with that. Yeah. All right. It was fun. And it worked. It worked. Roy Barker  39:27 So now you know, the next question come in is what was the biggest flop that you've put together? Josh  39:39 Trick question. Yeah. Well, I think it would be more like, I think that'd be more maybe in the, the, in the music side of things. When you know as if you put out a record, and it doesn't do as well as everyone's anticipating or whatever because like as as music as music trends abin flow, and we put out a record and it doesn't sell as much as the previous record or whatever, right. And we change the style of it, you interrupt the fans perception of what you think music should be or whatever. And I see chefs do the same thing too, if they put something new on the menu, and it doesn't go over as well. So I think, I don't know if it's the biggest flop ever, but like, you know, we've on that kind of, for example, on that vegan menu. But we have to, we have to entertain so many people every single day. 125 people a day. And we put curry on the menu, like just the regular kind of a delicious little Thai curry. Yeah. And we did it twice. And we got feedback that that they said nobody liked it. They liked everything else. Surprise, well, but it's something that it's funny though, because I you make it, I make it for weddings, I make it for different events. And it's always like, Oh my gosh, it's so this is so good. And then you give it to this one company. And they're like, we didn't like it. So we take off the menu. But it's such a weird thing. Because you're used to it being like your go to Yeah, and so, so they don't get it anymore, they decided that they're not going to have that, you know, so it feels like a flop in a way. It's like, well, what am I? It's hard to ask somebody, What don't you like? Yeah, they just don't like it? Well, you can't, you know, Roy Barker  41:22 we've all got different tastes and different backgrounds. So do you find that you put something to get, you know, we're looking, we only have to talk about the curry. But, you know, just in general, you put, you put these two things together that you just think, oh, man, I knocked that one out of the park these tastes so good together. But then other people's taste is just not, not where yours was? Or, you know, are you? Has it gotten to the point that when you think it's pretty good, you know, generally the following is pretty good as well. Josh  41:57 Yeah, I think that even even at the if it's a three course, a three course tasting. And let's say there's like, even if there's 20 people there, and it's like a smaller one. Yeah, almost every single person will have a different favorite of the night. Yeah, they're like, I really miss one. So this will this are like the song you miss chorus, whatever, everyone's gonna pick and choose a different thing. So it's hard to it's hard to gauge my success or failure on on those kind of events sometimes, because, you know, like I said, it's almost like, like a, but when you when the people are at your event in front of you, at the table, or at a wedding and you're trying to impress the bride, or the bride's mom, or whatever the case may be. It's like a living Yelp. Right, right there. Right. And I'm not I'm not like going on the website saying like, Oh, what's this restaurant? Like? Let me let me find out about their their meal, Hawaiian tacos special or whatever. They're right there. And they'll be just be like, yeah, it wasn't good. Like it or whatever. Or, I really liked it. Thank you, I'm going to tell everybody about it, you know, so you wait for that validation. And that's, you know, and that's, that's hard to do as an artist or creators, like, get that validation from people, or, or get that constructive criticism, or feedback. Hey, I just wanted to let you know, I think that blah, blah, you know, I mean, there's ways to do it. And I'm, I'm mature, and I can hear people, I can accept people saying, you know, maybe it wasn't as good as your last time or whatever. But if they do it in the right way. You're sensitive baby. erry  43:35 Yeah, they are. Right. Roy Barker  43:39 Like I said before, and I mean, it is that I think we have to encourage our local chefs to, to take a chance. I mean, we would all be eating meat, potatoes, and green beans, if people didn't take a chance, so may not be our favorite. Terry  43:53 Those aren't bad things. But they're now the same thing over Roy Barker  43:56 and over, we just have to encourage our chefs to take a chance, it may not be our favorite meal, but we got to encourage them to keep trying and coming up with all these different cool things. I mean, there's, that's the other thing, you know, talking about the grocery stores and how plentiful food is, if he just stop and take all the local restaurants that people have around them, you know, in urban areas. There's so many different varieties of food, not only the Mexican, Italian and different ethnic groups like that. But even within that group, you know, like we've got two or three Mexican food places that they're they're just totally different. But they are still good in their own right. Yeah. So anyway, they're Josh  44:37 just, I mean, it's a huge country. So they're everywhere, right? Yeah. Yeah. Different. cuisine is all over the place. Yeah, yeah. Yeah. And there's like Texas barbecue versus Missouri or Kansas Terry  44:49 City. Yeah. States, California. Yeah. Roy Barker  44:52 Yeah, for some right. I get that. Yeah, Tennessee, and I guess Missouri, St. Louis. They all want to have their own Are we? I don't know. I mean, I'm not that much of a connoisseur I guess I like I'll eat it it in. If it's good now. Terry  45:05 Well, I grew. I grew up in Nebraska and we had some good beef. I'm telling ya, I am. This plant based stuff was very hard for me to say yes to. I mean, it's, it's good, but I did make a really good I was gonna tell you I mean, it was really good 10 pay Boland ace. Oh my gosh, it was getting squashed. And I had never cooked with Tim pay before. So I didn't really know what to expect. We've kind of played with some tofu, but it turned out really good. I was proud of myself. That was one one good thing. Yeah. Josh  45:39 That's a good one. Yeah. A lot of stuff with that. Roy Barker  45:41 That's good for the home audience to to, you know, step out there. And like I said, I encourage Terry to take a chance that we're not going to start we'll throw it out whip something else up. It's not a big deal. But she's about 100% she never she never misses. So I'm lucky. Terry  45:54 He just wants to eat. He knows. Josh  46:00 Yeah, I mean, you got to have an adventurous spirit to know, some of the stuff that you like is already vegetarian based. You know, grilled cheese sandwiches vegetarian? Yeah, mac and cheese is vegetarian and vegan necessarily. Right. You know, I guess it depends on when you say plant based if you're talking like full vegan, or vegetarian with, you know, or, you know, most of the, you know, like I said that balance? Terry  46:23 Yeah, we're trying to do the full thing because Josh  46:26 some some of the some of the diets or some of the diets are calorie based also, like, it doesn't matter what you eat depends on the calories. Yeah, you know, right. So like, there's all different ways to pends on your own health, you know, your own your own goals, their, for your health, you know, I was, I was overweight as a kid, you know? And oh, yeah, Terry  46:47 we can talk about that a little bit. Yeah. Okay. I mean, if you want to, probably pertains to the title of, there you go, we need to tie back. Josh  46:59 Yeah, cool, baby. Sir. I think that I think that some of it was, like I said, I don't know about the food desert thing. You know, we were we're not, we're not a rich family by any means. But I think a lot of food that was brought home was not healthy food. And then, you know, it was a tumultuous family situation, too. So I think the trauma adds to adds to some of the weight issues with some kids, you know, growing up and not having, when your parents are so involved with what's going on in the, in their relationship, they might not see everything that needs to happen for the, for the diet, for the health needs. And you know, a lot of a lot of the kids in San Diego and Southern California in different sections to two meals of the day, maybe sometimes two and a half meals are coming from the school, you know, not even coming from their house. So. So that says a lot about like food, and you know, nutrition and homes and stuff like that. It's like some parents just aren't aware of how much a kid actually needs nutritionally. And yeah, there's tons of calories in the house, but it's like, what is it? Twinkies otter pops Kool Aid row, big, big macs, Happy Meals. You know, I don't want to cook tonight. Let's go get a happy meal. This other other bullshit, you know, like, so like, I think that people it's okay every once in a while. Sure. I love I love eating out burger. I mean, Oh, you don't have that in Texas, but Terry  48:22 Oh, yeah, Roy Barker  48:23 yeah, we just got Terry  48:25 in and out. Yeah, Josh  48:27 I I good. Yeah, I everyone loves them for their good reason. It's it's fresh stuff. It's still fast food. It's still a hamburger. Yeah. So if you eat a ton of it, you're gonna get sick, but it's better than other things, you know. So like I said, Every once now might even okay, but when your parents are heavily relying on, on that to support your nutritional value and our nutritional, you know, outcome and your life and stuff like that. It's not it probably won't end up well for the kids. You know. Luckily, I got into, I started getting into sports and music and other things so that I could tone it down a little bit, you know, because the coaches don't put up with that. Yeah. And then, and then if you're into music, you just can't be, you know, you have to be a little bit healthy to be able to play on stage every night to like, you'll just get sick. Yeah, he basically just get sick. Yeah. So, yeah, that was a thing I went through. Roy Barker  49:17 Yeah, um, you know, as well, and we were guilty even as, as adults, you know, it's, it's easy and quick and hitting the drive throughs and it's just, you know, it's making the commitment that, you know, we're going to eat at home and just, you know, try to cook and try to do all these different things, but it's, you know, it's an easy habit to fall into, unfortunately. And you know, I can speak from that that's, you know, why I gained so much weight is just not only poor eating habits, but poor, poor choices of foods are placed to go to so. Terry  49:52 Yeah, and I need chocolate. Yeah, I need it. So you do yeah. Do you need chocolate? It's good for your heart. Yes, it is. Yes. Oh snap this pic how much you think you got to pick how much Yeah, but right and I can just do a little I can just do a bite and be okay. Roy Barker  50:11 It is plant based so I mean, yeah nothing wrong with that all right Josh sweet yeah all the all the all the old stuff. Yeah. Well, any last word before we wrap it up. I know we've gone way long we appreciate your time and you being Oh yeah. Terry  50:31 Yeah, yeah, just the name of your restaurant and and your band and all of that too. Josh  50:38 Oh sure. The so I worked at I worked for harvest kitchen. And so we're we're, you know, a catering a boutique catering company in San Diego, and we got a food truck and we go all around all around the state and stuff like that wherever, wherever food, food festivals, music, festivals, golf tournaments, whatever, weddings, but but we're really focused and committed to like grass fed and organic and local, as local as possible farms and stuff like that. Eating, we don't say healthy, typically we say helpful, helpful, you know, balanced stuff, balanced diet, because like I said, we do love a good braised short rib or like a really good juicy burger. But Where's it coming from? Yeah, and do it. Do I know the person that grew this produce? And you know, so I talked to my reps all the time. And you know how organic stuff like that. Blah, blah, blah. It's a whole it's a whole other topic. Right? But yeah, so harvest kitchen. And so that's, that's, that's where my main chef gig is. And so I do my events based out of there my pairings and stuff with the local breweries and everything like that. And then yeah, my music is I was in a band called dogwood for a long time. So we were all over the place with that I did that full time straight out of high school for about 14 years or so. Yeah. And we put out records and went to Texas a lot, you know, all over Texas, every, every every cool place you could be. And then now now, now I do music called it's called St. delicous, which is the patron saint of San Diego. And so I just, I thought that'd be fun. Yeah, and now, you know, I have, I have different things to say now that I'm, you know, a dad and seeing seeing the world the way it is now versus when I was in high school and things change. So now, that's how I do it now. Yeah. And then, and then I do the podcast, the food and music podcasts, because so many people from both of my careers are kind of doing similar things, whether it's musicians who cook or brewers who used to be musicians, or people who put on concerts or whatever. So I was I just wanted to talk to those people and kind of give voices to you know, more more women in the industry. Because Because in our in the music and food industries, the women have lesser voice a little bit, you know, like they have they have big voices, but they're not always heard. Right. So I kind of wanted to give a platform to more of those people, more of those creators who are kind of keeping helping keep the industry afloat and doing cool things. So yeah, my my show coming out tomorrow is with her. We're kind of a local female chef who used to do music. So it's kind of cool. doing all this stuff to see. And then hearing people's stories. Really, when I do these shows. I'm like hearing Everyone's story. Yeah, learning. Like that. So yeah, yeah, yeah, definitely. Roy Barker  53:27 So tell me one more time Josh  53:29 10 parting words of wisdom is usually just stay safe and be kind to each other. Roy Barker  53:34 So tell me one more time about the love the catcher's mask. poster behind you. Is that is that a that is? The padres? Josh  53:45 Yeah, it's, it's from the deep padres and the Detroit Tigers 1984 World Series nice. Just a local artist was commissioned to do it. I found it at some thrift store in the corner, like oh, we're getting rid of this. Because that was that was the first time when I was little the Padres had gone to the World Series. Yeah. And they got they got killed in the World Series, but they still went Yeah, so I have this. Yeah, I don't know. It's just a funky colorful back. Yeah. Does my son Terry  54:22 likes baseball? Josh  54:23 Yes. I like baseball. Yeah. So that's fine. That's what it is. All right, Josh. Well, thanks Roy Barker  54:29 a lot. Y'all go visit Josh podcast. It tells how the if somebody wanted you to put on a pairing for them out in the San Diego area How could they reach out what's your email Josh  54:42 either Yeah, either through my my podcast page the family cast on Instagram or or even just my personal one is Josh camp EMB. That's my and then at the through those two it kind of links to all my other stuff too. So I got I got a food page and a music page and hardest kitchen page. So Kind of active all over the internet. Yeah, Terry  55:01 good. Good. You're everywhere. Roy Barker  55:03 All right, we all go out everywhere. Go visit Josh and see what he's got to offer. Thanks so much for your time. We certainly do appreciate it. Terry  55:10 Thank you, john. Yeah, it's been fun. Roy Barker  55:12 That's gonna do it. I don't know that episode. You bet. that's gonna do it for another episode of feeding fatty. Of course. I'm Roy. Terry  55:18 I'm Terry. Roy Barker  55:19 You can find us at www.feedingfatty.com. We're on all the major social media platforms as well. video of this interview will go up when the episode goes live. We're on all the major podcast platforms as well Google, iTunes, Stitcher, Spotify. If we're not a one that you listened to. please reach out we'd be glad to add you. So until next time, take care of yourself and take care of your family. 55:50 Yeah www.feedingfatty.com

  Hartglass & De Mattei, California Here We Come Caryn Hartglass and Gary De Mattei share their food journal and observations from driving on I 80 from New York to California.     Links mentioned in the program: Pinellia Vegan South Bend, IN Zest Kitchen, Salt Lake City, UT True Food Kitchen, with many locations across the United States. Garden Fresh, Vegan Cuisine, Mountain View, CA

In this episode of Chef Talks, Executive Chef Herman Davis of Oakwood University, talks about understanding what it means to be vegan, the art of vegan cooking and common misconceptions about having a vegan diet. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thompson-hospitality/message

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On today's episode, Irv and Amanda have a delicious conversation with the owners and creators of Mama's Vegan Cuisine. We dish up some savory conversations that will leave you craving for more! We learned how these amazing chefs changed the menu and decided to create their own menu and build an empire of their own. Next we find out what new dope meals are in the works and more amazing things in store that will have everyone excited and ready to grab a plate. Then of course we played and fan favorite “fill in the blank” and a special guest stopped by to show love and so much more!! You don't wanna miss it!! Make sure you check out @mamasvegancuisine www.mamasvegancuisine.com Use Promo Code: IrvandCo Receive 10% off your next amazing meal! Chime in and join the conversation on our Instagram page! @irv.and.co.pod Patreon: https://www.patreon.com/user?u=45159523&fan_landing=true Make sure to check out our previous episodes. Tell a friend to tell a friend to tell a friend about the Irv and Co Podcast and help us support our community! Irv and Co, S. Florida's very own traveling podcast getting to know our community one business at a time! Irv and Co is a podcast that discuss hot topics and travels throughout the South Florida area highlighting gems in the city with Irv and Amanda. We want to make a difference in our community through discussions and interviews. We both realize that having these discussions are important and well needed to promote growth in our community. Can't wait for the next episode??? Check out our playlists on YouTube! Listen, Like, Comment, Subscribe!! We love promoting & reviewing products so shoot us an email via irvandcopod@gmail.com and we'll check out more undiscovered gems! Be a part of the Co-squad & follow us for all our updates. Instagram: https://instagram.com/irv.and.co.pod @irv.and.co.pod @mistairving @amandalisa98 #IrvandCo #IrvandCoPodcast #IrvandCoPod #supportlocal #supportsmallbusiness #miami #broward #opinion #inspirational #motivate #story #amazing #community #family #health #eatlocal #blackexcellence #blackhistory #black365 #vegan #plantbased #vegancuisine #familybusiness --- Support this podcast: https://podcasters.spotify.com/pod/show/irvandco/support

On today's episode, Irv and Amanda have a delicious conversation with the owners and creators of Mama's Vegan Cuisine. We dish up some savory conversations that will leave you craving for more! We learned how these amazing chefs changed the menu and decided to create their own menu and build an empire of their own. Next we find out what new dope meals are in the works and more amazing things in store that will have everyone excited and ready to grab a plate. Then of course we played and fan favorite “fill in the blank” and a special guest stopped by to show love and so much more!! You don't wanna miss it!! Make sure you check out @mamasvegancuisine www.mamasvegancuisine.com Use Promo Code: IrvandCo Receive 10% off your next amazing meal! Chime in and join the conversation on our Instagram page! @irv.and.co.pod Patreon: https://www.patreon.com/user?u=45159523&fan_landing=true Make sure to check out our previous episodes. Tell a friend to tell a friend to tell a friend about the Irv and Co Podcast and help us support our community! Irv and Co, S. Florida's very own traveling podcast getting to know our community one business at a time! Irv and Co is a podcast that discuss hot topics and travels throughout the South Florida area highlighting gems in the city with Irv and Amanda. We want to make a difference in our community through discussions and interviews. We both realize that having these discussions are important and well needed to promote growth in our community. Can't wait for the next episode??? Check out our playlists on YouTube! Listen, Like, Comment, Subscribe!! We love promoting & reviewing products so shoot us an email via irvandcopod@gmail.com and we'll check out more undiscovered gems! Be a part of the Co-squad & follow us for all our updates. Instagram: https://instagram.com/irv.and.co.pod @irv.and.co.pod @mistairving @amandalisa98 #IrvandCo #IrvandCoPodcast #IrvandCoPod #supportlocal #supportsmallbusiness #miami #broward #opinion #inspirational #motivate #story #amazing #community #family #health #eatlocal #blackexcellence #blackhistory #black365 #vegan #plantbased #vegancuisine #familybusiness --- Support this podcast: https://podcasters.spotify.com/pod/show/irvandco/support

વિગન ખોરાક એટલે કે પ્રાણીઓના શરીર કે તેમાંથી ઉત્પાદિત થતી ખાદ્યસામગ્રી સિવાયની વનસ્પતિજન્ય ચીજોનું સેવન કરવું. છેલ્લા કેટલાક સમયમાં વિગન ખાદ્યશૈલી લોકપ્રિય બની રહી છે ત્યારે તેને અપનાવવા સાથે સંકળાયેલી મૂંઝવણો અને ગેરસમજણો વિશે આરોગ્ય નિષ્ણાંત ડો દિપાલી વસાણીએ SBS Gujarati સાથે વાત કરી હતી.

Local vegan chef Asha Wheeldon joins us to talk about plant-based cuisine inspiration and bringing people together through delicious food.Read more →

La storia della 28enne altoatesina Isabel Ometto, giunta in Australia pochi mesi prima dell'inizio della pandemia.

Bernd Schellhorn is a Shojin-Ryori chef who divides his time between Kyoto, Japan and Berlin, Germany sharing his passion for Shojin-Ryori cuisine. Shojin-Ryori is hard to find even in Japan and Bernd describes how he fell in love with the appreciation of good, healthy food and natural flavors. Bernd and his partner Mitsue Nagase (it's her beautiful photography we see promoting his food) run Shojin Projects (Facebook) to promote the traditional Japanese Buddhist cuisine Shojin Ryori in Kyoto, Japan, Berlin Germany, and beyond. The photos are so beautiful, the food displayed and presented so perfectly, it's no wonder customers often say it looks too good to eat- this is certainly a great example of the culinary ARTS! "we organize events to help making the fabulous vegan tradition of shojin ryori, the Zen temple cuisine of Japan better known" Facebook: https://www.facebook.com/b.a.schellhorn/ (https://www.facebook.com/b.a.schellhorn/) https://www.youtube.com/c/JJWalshInboundAmbassador (Watch this and other great talks on the InboundAmbassador/JJWalsh YouTube) Channel Music thanks to @hikosaemon via SoundCloud Please like, comment, subscribe and share if you like this podcast. http://www.inboundambassador.com/join-the-patreon-ko-fi-support-team/ (Join the InboundAmbassador support team) to ensure great work like this continues, thanks! Support this podcast

Today on the show I'm joined by Matthew Kenney, one of the world's first leading chefs at the forefront of plant-based cuisine! We're talking all things cooking with PLANTS!Matthew is an author of 12 cookbooks and a best-selling memoir, a culinary educator and the CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets.Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. His yoga and meditation practice inspired him to go plant-based and with that personal choice he shifted his entire career as a chef as well! From working with animal products to now working solely plants, he has truly paved the way when it comes to fine dining and food. His dedication to what he believes in, especially during a time when his choice was out of the norm, offers a powerful takeaway: trust your intuition, do what feels right to YOU and don't be afraid to go against the grain!Matthew has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. His kind hearted and humble energy is beyond refreshing, and his journey is truly inspiring!✨Connect with Matthew: https://www.matthewkenneycuisine.com | @matthewkenneycuisine✨Connect with Shayla:Instagram: @shaylaquinnYouTube: www.youtube.com/shaylaquinnWebsite: www.shaylaquinn.comLearn more about TYIL Program ✨PS: check out these information packed videos of Matthew Kenney on TEDx Talks!: https://youtu.be/9kc6sinnR1Y & https://youtu.be/_MT5zE5plno

Zineb Hattab is one of those women who have had the courage to make a radical career change.After having studied engineering for many years, she got stuck in a job which was too stable and secure for her taste.Zineb - Zizi, as eveyone calls her, left her job a software engineer to become a chef. Fearless, convinced that hard work and determination would take her where she really wanted to be, the young Spanish woman knocked on the doors of the world's greatest chefs. And it worked!Andreas Caminada, Massimo Bottura, Dan Barber or Daniela Sotto Ines, became her mentors. Having worked in starred restaurants all over the world, she returns to her city of adoption, Zurich, and creates the place of her dreams. The Kle Restaurant, an intimate vegan place in the heart of trendy Zurich is born.Together we talk about her path, her choices and about the importance of education. She explains her choice of being vegan and the origins of her cuisine. We talk about the Covid crisis of course and you will hear us discuss the role of women in this still completely male-dominated sector.So for all lovers of fine cuisine wanting to understand its secrets, those who believe in the richness of diversity, or those who also want to also make real career change, plug in your headphones and enjoy...Time codes4:13 Zizi’s mother as a brilliant figure 05:02 Chefs and the medias 06:27 How chefs can educate people 07:43 The plant-based choice 10:05 From a traditional to a vegan cuisine 11:35 The perception of veganism13:50 Adapting to the Covid threat 16:00 Creating a team with as many women as men in a male-dominated environment 17:51 A catalan childhood, with Moroccan parents 19:51 Becoming a software engineer21:14 Falling in love with Switzerland 22:37 Shifting from engineering to gastronomy 24:17 Money questions and first scares26:01 The first gastronomic experience : with the chef Josean Alija, at Nerua (Spain)27:02 Getting train by her mentor, Andreas Caminda (Schauenstein Castle, Switzerland) 29:34 The magic and power of starred restaurants and their chefs 31:29 The US experience : with Dan Barber (Blue Hill, NYC) and Daniela Soto-Innes (Cosme, NY), the best female chef in the world 32:50 Gastronomy as the less hospitable place to work in35:15 The mission of the chefs 36:01 Kitchens, still vey much men dominated 37:01 Women should empower women, always! 39:07 Creating her own restaurant, in Zurich 40:13 Zurich is becoming a gastronomic hub42:21 The Kle Restaurant as a dining room with a mix of cultures 45:44 Local producers 46:50 Financing the restaurant 48’18 The daily life of the chef 51’24 Normalising eating plant-based as a goal 52’24 Final questions LinksChefs & mentors Josean Alija, Nerua (Guggenheim, Bilbao, Spain) @joseanalija, www.joseanalija.com Andreas Caminda (Schauenstein Castle, Fürstenaubruck, Switzerland) @andreas_caminada_schauenstein Dan Barber (Blue Hill, NYC), @chefdanbaber Daniela Soto-Innes (Cosme, NYC), @danielasotoinnes, @cosmenycKle Restaurant:www.restaurantkle.com, @klerestaurantFood Producers for the Kle Restaurant Animal Sanctuary Hof Narr: www.hof-narr.ch Fair-trade nuts supplier: Gebana: www.gebana.comChocolate supplier: Felchlin: www.felchlin.comHelp me grow up Brillantes! If you liked the episode, please share it with as many people as possible, rate it with 5 stars and subscribe to the podcast on your listening platform. This help will be extremely precious to me And if you don't want to miss anything that happens on Brillantes, follow Brillantes and her host on social networks!Instagram: https://www.instagram.com/brillantes.media/LinkedIn Jeanne du Sartel https://www.linkedin.com/in/jeannedusartel/Brillantes: https://www.linkedin.com/company/brillantes See acast.com/privacy for privacy and opt-out information.

It’s episode number #23 so Bee chats with Chicagoland legend, Natalie Slater - the writer and blogger of the legendary Vegan cooking guide, Bake & Destroy. Bake and Destroy is a staple for vegan eats since - like beginning of the inter webs. This cooking goddess is a Sag sun, Libra Moon, Leo Rising. Natalie is also the marketing manager for the vegan brand Upton’s based in Chicago. We have a nice little chat about the politics of growing up a woman involved in hardcore & the humble beginnings of Bake & Destroy. She names of her favorite vegan products and give some suggestions on local vegan cheeses. Later she also discusses the passion project she worked on with Upton’s to create a vegan Chicago style hot dog that will blow your mind & shares her vegan nacho cheese recipe! @bakeanddestroy✨We open the BB Hive mailbox and answer your questions on the universe and romantic chemistry in astrology! Are the stars a big op clock? What aspects are good between romantic partners? Bee & Jeanette from Saturn Sandwich are here to answer with help from Cristina Farilla if Eighth House Astrology! ✨ Bad Romance dating horror stories sent in this week Stefanie Caponi ✨ Self Care Tip of the Week sent in by: Yoko Ono✨Some voice over by Lauren Frances, Lux, and Demi✨ Theme by “Old Wounds” by Try the Pie & other background music by Carrie Sterling & Stephen Edwards. Closing song: “Baby Love” by: Taleen Kali --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Snippet of StclairSpeaks featuring Leon Daniels owner of Cokelleonvegancuisine. In this interview, we speak on many different talking points ABOUT veganism, Health and fitness mindfulness, and much more. Due to the fact, my laptop didn't save the full episode originally this there will be a live in-studio episode part 2 coming soon! You can check out his Instagram page @Cokelleonvegancuisine Check out stclairspeaks.com and stay up to date with more #StclairSpeaksShow Content. Along with more book release details on Sweats To Suits. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/stclairspeaksshow/support

Local vegan chef Asha Wheeldon joins us to talk about plant-based cuisine inspiration and bringing people together through delicious food.Read more →

At the table today is the charming Chef Lee Bentick. A personal chef living in Baltimore who is pioneering the Vegan Caribbean movement. In this episode, we discuss her roots in St. Vincent, tips and techniques to elevate your vegan cooking game, and explore her desire to expand the world’s knowledge of Southern Caribbean cuisine through her exquisitely curated events.Learn more about Chef Lee, her beautiful dishes and her posh events by following her on Instagram at @platedbyleshe or on her website leshestyle.com

Unusual and easy to make, this warm salad is Angela Nicolettou's answer to adding broad beans to your diet. - Μια πρωτότυπη σαλάτα με κουνουπίδι και κουκιά μας προτείνει η 'Αντζελα Νικολέττου. Ασυνήθιστη και γευστική η νηστίσιμη αυτή σαλάτα ετοιμάζεται στο φούρνο.

As restauranteur and founder of Farmacy, Camilla Fayed has been dubbed the ‘Queen of Vegan Cuisine’ by GQ Magazine and hailed as one of the first to begin the plant-based movement that's now booming. We sat down together at her Notting Hill eatery to talk how she moved from fashion to food, how she fuses science and art, as well as how she went from a junk food-loving teen to the cleanest eating of creatives.   Three Takeaways From This Episode Include: How eating cleanly has a positive effect on Camilla’s creativity. A structure that came from parenthood allowed Camilla to bring the vision of Farmacy to life.  Finding creative fulfilment by moving away from the career in fashion that many expected her to have.   Camilla's Recommendation: Masaru Emoto - Hidden Messages in Water   Farmacy Restaurant: https://farmacylondon.com/   Farmacy Cookbook: https://amzn.to/2QhTDvf    Daniel Brookes | Host of the Unlocking Creativity Podcast:  Twitter: @danielrbrookes Instagram: @danielrbrookes Email: info@unlockingcreativitypodcast.com   Unlocking Creativity Website: www.unlockingcreativitypodcast.com                                       

What we write matters. Today we're looking at how using a social justice lens can provide both meaning and a decent living. Many freelancers see their work as divided: this piece for passion, that piece for pay. I'd argue that for true freelance writing success, you'll be more satisfied when you pursue work that provides both. MENTIONED ON THIS EPISODE: WCP51: Democratizing food writing with Ishay Govender-Ypma WCP1: What's your problem? WCP2: Thinking thoughts and feelings feels How Sarma Melngailis, Queen of Vegan Cuisine, Became a Runaway Fugitive SCHEDULE YOUR FREE MINI WRITER COACHING SESSION Are you pitching stories you're passionate about … and getting paid well? If not, sign up for a mini session with me. Let's get you, your pitches, your stories, and your income unstuck. Click here to book your coaching session. For full show notes and more info, click here.

This conversation circles around selfies, social media, breast cancer, essential oils, the impact of the choices we make and much more.Today’s Trivia: How many selfies are posted each day?Fabianna Marie of FabulouslyFighting.com was diagnosed at the age of 27 with Breast Cancer. She's endured over 150 rounds of Chemotherapy, radiation, and a deteriorating kidney. She fights every day and has chosen to share her journey with the world through blogging and social media in hopes of inspiring anyone facing adversity.She launched her first book in November of 2016. She has been a guest speaker at national cancer charity and fundraising events as well as part of a national ad campaign for the Avon Walk for Breast Cancer. She is also an award winning photographer, best selling author and writer and is a former model and entertainer. Along with her degree in Liberal Arts and Business she also holds certifications in Raw, Vegetarian and Vegan Cuisine, and is a Certified Holistic Nutritionist and aromatherapy Practitioner. Her company, Fabulously Fighting LLC, is dedicated to helping others live through adversity through love, laughter and honesty.Fabianna’s life changed when she figured out that she had the choice on how to live and move through her life. It wasn’t an overnight realization. Over time she realized creating her ideal life was going to manifest through the choices she makes.Her life is not sunshine and rainbows, living with metastatic breast cancer, but she gets to choose how she responds to the hard times. The name of her business came from someone describing how she viewed Fabianna’s journey. Her first book, Cancer is What I Have, Not Who I Am is a compilation of her blog posts about what she’s been going through or other life stories. In the beginning, everyone had their opinions about how she should treat her cancer (and also Lupus that she has been diagnosed with.) She realized she wanted to control how she responded to her diagnoses. When she realized that she could do her homework and learned how she could change things on her end, she realized that trusing her gut gave her power. Dr’s were giving her 5 years to live (she’s on 13 years as of today) she decided that she was going to take those years (vs being “given” them.) She butted heads with her doctors, bringing in research about different therapies, diets, etc. Fabianna’s daughter, Mackenzie, was one year old when she was diagnosed. She believes that if she had not taken control, she may have only lived the 5 years expected and would have missed out on so much of Mackenzie’s life.Photography served as an outlet and turned into a career. Now, she has achieved the level of Naturopathic Practitioner and is pursuing certification as a naturpathic doctor. She is excited to use the knowledge that she gained in her fight against cancer to serve clients in her practice. One of the areas that she works deeply with clients on is essential oils.Essential oils can be so good for you, but you need to work with a professional, because they can be hazardous to humans and pets used incorrectly. She is creating personal oil blends based on a clients holistic picture and having great results treating such conditions as bursitis, breast cancer, anxiety, depression, multiple sclerosis(MS.)Fabianna says making choices for yourself means that you are authentically living. Every challenge becomes an opportunity.She says Living a Good Life means living authentically.http://www.FabulouslyFighting.com###Trivia Answer: There are 93 million selfies each day, which would represent 2,583,333 rolls of film. According to Pamela Rutledge, director of the nonprofit Media Psychology Research Center. She says “Posting high points in life increases confidence, empowerment, gratitude, and appreciation through mindfulness, and the ability to visualize desired outcomes.” So that’s good news. Also, if you are working your business in the social media realm, you’ll be glad to know that 80% of Instagram users follow at least one business AND over 200 million of them visit a business Instagram profile every day. Just to balance things out… one more interesting statistic. Did you know, in the year 2015 there were more deaths from taking selfies than there were from shark attacks? Post-Production: Avery Russell Sponsors: Dr. Stephanie Stanfieldhttp://www.makingshiftshappen.com Texas Media TVhttp://www.txmediatv.com Fruition Studiohttp://www.fruitionstudio.com

South African TV legend Anne Williams joins the team - a must listen! And the team discuss the vegan lifestyle and sample some yummies.

Sanbeiji, literally mean three-cup chicken in Chinese, is a popular chicken dish in Chinese cuisine and could be found in many Chinese regions. The dish originates from the Jiangxi province of southern China and has become especially popular in Taiwan, being introduced to the island by the Hakka people. Mr. May Lee and Waiyee are using the similar cooking methods, and teach us how to make a three-cup mushroom for a change. - 三杯雞源自江西，相傳為一江西籍獄卒因獄中條件所限，只使用了甜酒釀、豬油、醬油各一杯燉製雞塊給文天祥食用故而得名。後來三杯演變成為贛菜及客家菜常見的料理手法，常見於江西、台灣及廣東。李太及楊蕙而今次會介紹一味源用三杯雞相同概念，味道可以比美三杯雞的素食－「三杯菇」。

Jazzie Jones-Smith Louddmouth’s Radio Host; Master Cosmetologist & Founder of Fertile Ground CBD Oils Plus, has embarked on the total treatment of Health and Wellness treatments. Understanding that knowledge is power, Jazzie provides education, services products for those in chronic pain, skin, hair and scalp treatment/disorders an overall work-life -balance treatment & resources. Visit fertilegroundcbdoilsplus.com LouddMouthradio.com reaches listeners online on multiple dynamic podcast platforms such as http://stitcher.com & itunes.com http://tunein.com reaching over 250 million+ active monthly listeners & 7 million in car dashboards. 

Today's guest is Alicia Kennedy, a Long Island–born, Brooklyn-based food writer who focuses on the intersection of food and politics, cocktails, vegan cuisine, and Puerto Rico. Alicia has written for the Village Voice, The New York Times, The Guardian, TASTE, Hazlitt, Nylon, Wine Enthusiast, and more. Recently she co-organized the Food Writers' Workshop, an inclusive and accessible conference to empower food media creators. A Hungry Society is powered by Simplecast

“Food is the first portal to discovering your best, most authentic self.“ Julie Piatt “I would totally go vegan but there’s no way I can give up cheese.”If this is you, then today's episode is required listening.This week my wife and creative partner Julie Piatt returns to the podcast to discuss the hows and whys of ditching dairy in celebration of her brand new book, This Cheese Is Nuts! Delicious Vegan Cheese At Home*, hitting bookstores everywhere Tuesday, June 13.Equal parts mother, author, yogi, musician, and doyenne of vegan cuisine, Julie spent the last two years ensconced in her kitchen lab, dutifully pushing plant-based culinary boundaries to create an extraordinary new work to empower each and all with the required tools and techniques to prepare over 75 facile vegan cheese recipes for home and family.Introducing Cheese 2.0. As her taste-tester in chief, take it from me — it doesn't mimic dairy cheese. It's better. Way better – for you, your family, the planet and of course the animals.If you loved The Plantpower Way*, then you're going to flip for This Cheese Is Nuts* — a next level nutritional primer designed not just for vegans but for everyone and anyone looking to live better and more sustainably. So whether you are paleo, lactose intolerant, plant-curious or just looking for healthier options for your kids, this book is a must for your and loved ones.This week I sit down with Julie to talk about why she wrote this book and what she hopes it will accomplish.This is a conversation about creative exploration, the power of self-expression and the hidden strengths of naiveté. It's about why and how you should finally ditch dairy. And it's about food choice as a powerful political act to improve personal health and sustainably preserve our collective ecological resources for future generations and our animal friends alike.I'm so proud of Julie and I couldn't be more excited about the impact her new book will no doubt have on positively transforming countless lives in the years to come. The recipes forever changed our lives and I promise they will change yours too. So pick it up for yourself. Pick it up for a loved one. Pick it up for the animals. Pick it up for the planet. Because time is running out. Because good food truly is the first portal to self-actualization. And more than ever, we need everybody to be who they really are.I sincerely hope you enjoy the discussion. This Cheese Is Nuts!Peace + Plants,Listen & Subscribe on Apple Podcasts | Soundcloud | StitcherThanks to this week’s sponsor:Harrys.com: A superior shave at an affordable price. Friends of the Rich Roll Podcast can visit See acast.com/privacy for privacy and opt-out information.

Culinary Magic from Around the World Guest: Miyoko Schinner If you are not ready to go full-out vegan—but would love a healthier lifestyle—this is the perfect show to get you ... The post The Art of Vegan Cuisine appeared first on Danielle Lin Show.

Jason Wrobel, world-renowned leader in organic, raw, vegan cuisine, culinary education and epicurean entertainment sharing his insight on living and eating healthy with radical simplicity! Hay House author, sharing tips from his latest best-selling vegan, life-style book, Eaternity!! www.InspiredConversations.net

Today Laura Theodore, the Jazzy Vegetarian celebrates Valentine’s Day and Vegan Cuisine Month as she welcomes the Vice President of the American Vegan Society, Anne Dinshah. We will be talking about tasty recipes and Vegan Cuisine Month! Laura Theodore’s books, DVDs and CDs make the perfect compassionate and delicious path to a healthier you! Signed copies of Laura's new cookbook: Laura Theodore’s VEGAN-EASE are now available at Jazzyvegetarian.com. Or purchase copies of Laura’s books and CDs at: AMAZON.com Anne Dinshah has authored (and coauthored) five books, including Dating Vegans and Apples, Bean Dip, and Carrot Cake: Kids! Teach Yourself to Cook. Her new book is Powerful Vegan Messages, which she coauthored with her late father, H. Jay Dinshah, who is widely considered the father of the modern vegan movement in the U.S. Often described as "vegan royalty," Anne seems to be "the girl next door." Anne is a professional rowing coach and she is vice president of American Vegan Society. To learn more, visit: AmericanVegan.org