Podcasts about vegan ice cream

Elegant and regal is one way to describe the ambience you'll discover upon entering Autograph Brasserie in Wayne, PA, and their General Manager, Willie Fajotina, joined us to describe the entire scene--from the decor, menu, and more!  From extended Happy Hours, to Fearless Restaurant's Restaurant Week (April 7th - 13th), Easter Celebrations, and hosting private events...you can fulfill all of your dining needs when visiting Autograph Brasserie!  And be sure to stay till the end to find out what dish both Willie and Amaris were drawn to...it's just that delicious!!!https://www.autographbrasserie.comPhilly is known for a lot of things, but if you're in the know--then you know about Milk Jawn.  If you don't, then by all means tune in to learn how Milk Jawn's owner, Amy Wilson, began her path to starting this sweet-tooth friendly ice cream business and turning it into a much-loved, Philly-based brand.  Between picking flavors that are unique and utilizing localized purveyors, Milk Jawn's ice creams end up tasting rich, creamy, and oh-so dreamy.  Want to know more about Amy and Milk Jawn?  Be sure to stay tuned to learn, and also to find out what Amy might be up to next!https://milkjawn.comMeal prep like a pro with our final guest, Josh Broder and his plant-based meal delivery business, Root to Fruit!  Josh's passion for the culinary industry was rooted in his childhood and grew stronger as an adult.  Drawn to sustainability and healthier eating, along with his own personal decision to switch to a plant-based diet, Josh launched his business to offer an ever-changing menu that is well-balanced and creative.  So, whether you're looking to add healthier meals into your daily routine or too busy to create a delicious meal for yourself...make sure to check out what Josh has to offer and often, as his menu changes every week!https://www.roottofruitphl.com

The magic of ice cream in a cone is never lost on me and with this vegan version you can keep everyone happy this summer. The mangoes are perfect right now – pricewise and ripeness. Get them while you can and make this creamy ‘ice cream'. Ingredients: 1 cup chopped & frozen mango 1 large banana, chopped and frozen 2 tbsps. coconut cream or milk Coconut to serve Passionfruit syrup to serve Method: You do need a blender to make this recipe, though a food processor may do the trick too. Place your ingredients into the blender and pulse until it is smooth and creamy (it's the banana that gives it this gorgeous texture), then either serve immediately or freeze in containers. It will freeze to quite hard so give it 30 minutes to soften for optimal scooping. Scoop into cones and garnish with whatever you fancy, but I love the tropical flavours of mango, coconut and passionfruit but go wild with whatever you like – popcorn, sprinkles, crushed crunchie bars, freeze-dried fruit… Nici's note: By keeping a stash of chopped, frozen fruit in a container in the freezer you're only ever 10 minutes and a blender away from ice cream! LISTEN ABOVE See omnystudio.com/listener for privacy information.

Ben Van Leeuwen, Founder of the popular ice cream company that bears his name, breaks down his vision for further expansion into the world of dairy treats. Van Leeuwen talks about his favorite brand collaborations of the Summer, including partnerships with Sabrina Carpenter, Liquid Death, and more. The Van Leeuwen founder also explains his new store concept, which allows customers to test new flavor creations in the development stage. The content of the video is for general and informational purposes only. All views presented in this show reflect the opinions of the guest and the host. You should not take a mention of any asset, be it cryptocurrency or a publicly traded security as a recommendation to buy, sell or hold that cryptocurrency or security.  Guests and hosts are not affiliated with or endorsed by Public Holdings or its subsidiaries. You should make your own financial and investment decisions or consult respective professionals. Full disclosures are in the channel description. Learn more at Public.com/disclosures. Past performance is not a guarantee of future results. There is a possibility of loss with any investment. Historical or hypothetical performance results, if mentioned, are presented for illustrative purposes only. Do not infer or assume that any securities, sectors or markets described in the videos were or will be profitable.  Any statements of future expectations and other forward-looking statements are strictly based on the current views, opinion, or assumptions of the person presenting them, and should not be taken as an indicator of performance nor should be relied upon as an investment advice.

Ever wondered what it takes to launch Houston's first all-vegan ice cream truck? Join me as I share the ups, downs, and everything in between of my six-month journey from conception to reality. Situated in Houston's lively Montrose area, our ice cream truck isn't just about serving delicious, cruelty-free treats—it's about building a community and inspiring others to chase their entrepreneurial dreams. I'll walk you through our setup, from the freezer to the ice cream machine, and introduce you to our vibrant neighborhood, brimming with fellow food trucks like Vigors, the 100% vegan Mexican food truck.But that's not all—this episode is packed with valuable insights for anyone considering starting their own business. I'll share firsthand experiences, valuable tips, and some crucial lessons learned along the way. From the challenges we faced to the strategies that worked, my aim is to provide practical advice that can help you navigate the world of small business ownership. Whether you're a vegan food enthusiast or an aspiring entrepreneur, this episode promises to offer a mix of personal anecdotes and actionable guidance that you won't want to miss. Let's embark on this journey together!Support the Show.✅ Support my work on Venmo , Yappy or PayPal✅ Check out my Linktr.ee

Get yours here: https://chefaj1--kathyhester.thriveca... To get a copy SIGNED by me: https://www.aseatatthetablebooks.org/... You can also get your copies here but I won't be able to sign them: https://www.amazon.com/Chef-AJs-Sweet... or https://www.barnesandnoble.com/w/book... Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-do... MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?... Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Kathy will give you a peek into the book, talk about how using WFPB ingredients make a thick and creamy frozen treat, show you how to make a tasty plant-based Ninja Creami pint, and explain how to print out your copy and get it coil bound! Get yours here: https://chefaj1--kathyhester.thriveca... Note: This is a brand new ebook full of new recipes and methods and not included in the Ninja Creami Experience.

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! To get a copy SIGNED by me: https://www.aseatatthetablebooks.org/item/ZoZQdz5_9KnlUqAhQqoR3A You can also get your copies here but I won't be able to sign them: https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. You can finally pre-order Kathy's new Ninja Creami ebook 2! https://chefaj1--kathyhester.thrivecart.com/wfpb-ninja-creami-ebook-2/ You'll get a free live class later this month (date TBA) and a sneak peek in the book by May 15th! Ninja Creami ebook 1 (included in the Ninja Creami Experience): https://chefaj1--kathyhester.thrivecart.com/wfpb-ninja-creami-e-cookbook-nce/ Ninja Creami Experience: https://chefaj1--kathyhester.thrivecart.com/ninja-creami-experience/ FREE! Get 4 of Kathy's most popular spice blends - including Chef AJ's favorite BBQ seasoning here: https://view.flodesk.com/pages/61be8fc5d2fc90968d6f4448 Follow Kathy and Cheryl's Starch Solution Journey on their YT channel: https://www.youtube.com/@KathyHesterVeganRecipes/ Join Kathy's FREE Community of vegan and plant-based eaters here: https://app.heartbeat.chat/cookingwithkathyhester/invitation?code=6DEBE4 Looking for a milk maker? Check out her detailed comparison of them here: https://healthyslowcooking.com/plant-based-milk-maker/ Get more whole food plant-based recipes on her blogs or in her books: https://plantbasedinstantpot.com/ https://healthyslowcooking.com/ Find her books here: https://amzn.to/3Gt5ZsQ Kathy Hester Join my FREE Heartbeat Community Kathy's Favorites: Kitchen Appliances, Ingredients, & Books My blogs: https://plantbasedinstantpot.com/ https://plantbasedinstantpot.com/m

Partners Chris Macguire and Steve Wright Jr. have been friends since they were six years old, and both have a deep love of two things: Gaming and ice cream. In fact, Chris' love of ice cream was so well-known that he received two ice cream makers as a wedding gift. A gift that he and his wife began experimenting in ice cream-making at home. Some time later, Chris' trials and errors yielded braggable versions that others could enjoy too. So when he wanted to change careers and had accrued a good amount of savings, it made sense to combine the two passions. So now, we can enjoy playing classic video games while enjoying every last spoonful of the frozen treats at Tubby Robot in Manayunk.The well-known, iconic, Old-City Philadelphia-based Panorama Wine Bar has been delighting visitors for years. Since their opening in 1990, the focus on Italian cuisine and wine has won them awards, and even a place in the Guiness Book of World Records. So, we are more than happy to speak with Panorama's Executive Chef, Anthony DiSabato. Anthony, who grew up and began working inside the kitchens of South Philadelphia joined us to talk with co-host Gene Blum about the love of Italian culture, wine, and what Chef DiSabato's personal touches to the menu options at Panorama Wine Bar! Chef Joseph Burton and his wife, Amanda Ngangana, both worked in the hospitality industry, with Chef Burton formerly working at Foreman Wolfe's Johnny's Downstairs, and Giada De Laurentiis' GDL Italian. And after traveling to Bastille, France, they wanted to bring French cuisine to their hometown. So, when the couple decided to open their restaurant, they both had a clear idea as to what the focus would be: Rustic French cuisine. However, the pandemic delayed their ability to open and they considered opening a food truck; fortunately they found a spot that they loved and persistence and perseverance prevailed and the couple opened Rooted Rotisserie in Baltimore, MD.

Our first guest, Matt Satten, is no stranger to the popularity of libations-and drew upon the acquired knowledge to form Top Dog Cocktails.  The cocktails, Greyhound, Whiskey Lemonade, Blood Orange Margarita, and Peach Mango Iced Tea are all crafted using hard liquor.  In a world inundated with hard seltzers, Top Dog Cocktails offers great mixed drinks without the hassle to make it from scratch.Next, we heard from Nery Burgos, Chef and Owner of Breakfast at Blume located in Delaware.  Burgos, who graduated with a BA in Business Management, utilized her career to follow through with her life-long passion within the culinary industry.  Nery's career path was inspired by one of her high school teachers, which she vowed to follow the three rules he suggested: Have a means to make money, have a passion, and have a hobby. Burgos' focus on three rules lended itself to the success that bloomed Breakfast at Blume.Lastly we spoke with Ash & Pretha Kailath, the owners of Lu & Aug's in Ardmore, PA.  They founded their dessert and coffee shop as a family entrepreneurial endeavor--and soon thereafter the magic of combining ice cream with coffee known as an Affogato became one of the most popular menu items for their business.  On top of offering inventive (and instagrammable) desserts, they help support local business by including them into their heavenly ice cream creations--see for yourselves as they pile on 4th Street cookie company's brownies, silky-smooth chocolate ice cream (the Chocoholic), or their signature affogato made with OX Coffee Roasters Espresso poured over your ice cream.   If you're curious to find out what else each of this week's guests can tempt you with--be sure to tune in to Food Farms and Chefs Radio Show!

Sure, I scream, you scream, we all scream for ice cream on a hot Memorial Day weekend. But what about our vegan and lactose-intolerant friends? What do they get to scream for? Producer Emily Means talks with Jill Onofrietti of The Skoop Instagram account about the best vegan ice cream options in Salt Lake. This episode originally aired on Sept. 14, 2022. Subscribe to our daily morning newsletter. You can find us on Instagram @CityCastSLC and Twitter @CityCastSLC. Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about your ad choices. Visit megaphone.fm/adchoices

Can you actually use cauliflower as a milk substitute? EatKinda is doing just that. Their cauliflower based ice-cream is vegan, better on the planet and uses produce that would otherwise go to waste. Mrinali (Milli) Kumar joins Simon Pound to talk about the journey so far, and how she managed to get her product into Hell Pizza stores nationwide. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Studio 22, we sit down with Craig Susser, the founder of Craig's American Restaurant and Craig's Vegan Ice Cream. Craig shares his journey from starting as a server to opening his own restaurant in Los Angeles, which has become a celebrity hotspot known for its classic American cuisine. We discuss how Craig's commitment to using fresh, high-quality ingredients and providing exceptional service has helped him build a loyal following and maintain success in a competitive industry. He also shares his inspiration for launching Craig's Vegan Ice Cream, a plant-based dessert line that has become a popular addition to his restaurant menu and is now available for nationwide delivery. Craig also talks about the challenges of operating a restaurant during the pandemic and how he adapted to keep his business thriving. He shares his insights on the future of the restaurant industry and how he plans to continue evolving and innovating with his food and brand. Whether you're a foodie, entrepreneur, or simply interested in hearing inspiring stories of success, this episode with Craig Susser is a must-listen.See omnystudio.com/listener for privacy information.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. ON MY BIRTHDAY ONLY 3/22/2023 THE COMPANY IS OFFERING A 22% DISCOUNT ON BOTH SIZES OF NINJA CREAMI NC301 Details: 22% discount brings the CREAMi down from $229.99 to $179.39 Promo: One day only! Get 22% off the Ninja™ CREAMi® 7-in-1 Ice Cream Maker (NC301) only at NinjaKitchen.com! Use code CHEFAJ22 Landing Page: https://www.ninjakitchen.com/exclusive-offer/NC301WBKT/ninja-creami-7-in-1-ice-cream-maker/?color=silver Date: 3/22/23 NC501 Details: 22% discount brings the CREAMi down from $249.99 to $194.99 Promo: One day only! Get 22% off the Ninja™ CREAMi® Deluxe 11-in-1 XL Ice Cream Maker (NC501) only at NinjaKitchen.com! Use code CHEFAJ22 Landing Page: https://www.ninjakitchen.com/exclusive-offer/NC501WBKT/ninja-creami-deluxe-11-in-1-ice-cream-and-frozen-treat-maker/ Learn all about your Ninja Creami with Kathy Hester *** NINJA CREAMI EXPERIENCE SALE *** Buy Kathy's Ninja Creami Experience and get videos and classes in addition to the ebook here: https://chefaj1--kathyhester.thrivecart.com/ninja-creami-experience/ use code CHEFAJBDAY50OFF to get it for just $49 through April 15! Watch Kathy's Ninja Creami Deluxe YT Videos (with how to create the same thing in the Creami original): Unboxing: https://www.youtube.com/live/Hn0sGScPfU0 How to Make a Slushy: https://www.youtube.com/live/TKob7AriFrA How to Make Italian Ice: https://www.youtube.com/live/BaX10ZbJ7qk How to Make my Non Alcoholic Vegan Irish Cream: https://www.youtube.com/live/eH6GqjlL6mk Today we unpack Chef AJ's new Nonja Creami Deluxe and look at the new settings and talk about how you can mimic them in the original Creami if that's what you have. One of the main differences is the Deluxe Creami Pint holds 3 cups, whereas the old pint, well, holds 2 cups. That means you can use any original recipes in your Deluxe just do 1 1/2 times the recipe or you can make the original recipe as is and not fill it up. Join Kathy's FREE Community of vegan and plant-based eaters here: https://app.heartbeat.chat/cookingwithkathyhester/invitation?code=6DEBE4 Looking for a milk maker? Check out my detailed comparison of them here: https://healthyslowcooking.com/plant-based-milk-maker/ Get more whole food plant based recipes on her blogs or in her books: https://plantbasedinstantpot.com/ https://healthyslowcooking.com/ https://www.youtube.com/@KathyHesterVeganRecipes/ Find her books here: https://amzn.to/3Gt5ZsQ FREE! Get 4 of Kathy's most popular spice blends - including Chef AJ's favorite BBQ seasoning here: https://view.flodesk.com/pages/61be8fc5d2fc90968d6f4448 Kathy Hester Join my FREE Heartbeat Community Kathy's Favorites: Kitchen Appliances, Ingredients, & Books My blogs: https://healthyslowcooking.com/ https://plantbasedinstantpot.com/ Click to See All 10+ of My Cookbooks! https://www.amazon.com/stores/Kathy-Hester/author/B004RWJH92

Sam Been a vegan since 10 years and with a vision to help animals and his friends and decided to start a small start up basically with a goal to create alternatives to animal products, and to blow people's minds in the process. He's an avid reader and music enthusiast who loves travelling. Manohar been a vegan since 6 years. He's a vegan not because an animal lover. He's vegan because he strongly believe that Animals also deserve to have freedom and right to live like us. The idea behind starting this business is it create the best alternatives to animal products and make them affordable for everyone.Let's listen their story of creating "vegan Ice-cream" as "Frostie". --- Send in a voice message: https://anchor.fm/simik/message Support this podcast: https://anchor.fm/simik/support

Thursday, December 1st — In today's episode, we talk about: America's Test Kitchen vegan chili segment (NPR) Carvel now making vegan oat milk ice cream cakes (VegNews) How to order vegan at Domino's (VegNews) What should you do after overeating and drinking? (The Beet) The Plant-Based Morning Show is presented by Complement. Tune in live on Instagram (@nomeatathlete_official and @complement), or watch on Facebook, YouTube, Twitter, or Twitch every weekday at 11am Eastern! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Lewis Hamilton is part of the new Neat Burger. And Helen chats to the founders.  Courtney Brandt keeps us updated with the latest food news A young entrepreneur has created her own vegan ice-cream brand called Majama What's in the latest Nourish magazine, we ask Tiffany from Spinneys  The Chef at JA beach hotel gets our taste buds buzzing And the UAE is now growing its on SaffronSee omnystudio.com/listener for privacy information.

Lewis Hamilton is part of the new Neat Burger. And Helen chats to the founders.  Courtney Brandt keeps us updated with the latest food news A young entrepreneur has created her own vegan ice-cream brand called Majama What's in the latest Nourish magazine, we ask Tiffany from Spinneys  The Chef at JA beach hotel gets our taste buds buzzing And the UAE is now growing its on SaffronSee omnystudio.com/listener for privacy information.

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  

Sure, I scream, you scream, we all scream for ice cream. But what about our vegan and lactose-intolerant friends? What do they get to scream for? Producer Emily Means talks with Jill Onofrietti of The Skoop Instagram account about the best vegan ice cream options in Salt Lake. Subscribe to our daily morning newsletter here. You can find us on Instagram @CityCastSaltLake and Twitter @CityCastSLC. Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about your ad choices. Visit megaphone.fm/adchoices

It is my pleasure to introduce you to our next guest in our low-tech entrepreneur series: Nir Yuhjtman, founder of Yuhjti Premium Vegan Ice Cream. Nir shares the story of his passion for making ice cream and combining this with his more recent interest in creating quality plant-based foods. You're going to want to watch this one until the end because Nir shares my favorite bit of advice for all entrepreneurs who are starting a business. Thanks for coming on the show, Nir! 0:00 Introduction 1:54 How did Nir get in to vegan premium ice cream? 5:41 How does the taste compair to milk-based ice cream? 7:41 How do you scale in the food business? 10:12 How is Nir marketing his ice cream? 11:56 Did Nir always want to start his own business? 13:50 What is it like starting a business in a foreign land? 16:08 Israelis helping other entrepreneurs 17:15 Advice to olim about starting a business 18:22 Best tip for entrepreneurs ------------------------------------------------------------------------ ABOUT OUR GUEST: Nir was born in Israel but lived most of his life abroad (Argentina from ages 1 to 6, USA from ages 7 to 19). He spent most of his childhood/adolescent years in Tenafly, New Jersey. At 18 he attended Penn State University, where he began his degree in Food Science. It was there that his dream to create an ice cream business began. After a year at Penn State, he made Aliyah and enlisted in the IDF, where he served as a combat soldier in the Golani Brigade. In 2015 he began attending Hebrew University's Faculty of Agriculture in Rehovot, where he continued studying for his Food Science and Biochemistry Degree. After completing his degree in 2018 he began a 6 month internship at Yotvata Dairy in the Arava. Afterwards, he worked for a year and a half at a Biochemistry lab as a research assistant in the Faculty of Agriculture. Nir's experiences at Yotvata and the research lab where critical in honing his abilities for product development. ------------------------------------------------------------------------ CONTACT NIR: Website: https://www.yuhjti.com/ Facebook: https://www.facebook.com/yuhjti Instagram: https://www.instagram.com/yuhjti/ ---------------------------------------------------------------------------------- SOCIAL LINKS: Facebook: https://www.facebook.com/AaronKatsmanLC/ Twitter: https://twitter.com/AaronKatsman LinkedIn: https://www.linkedin.com/in/aaron-katsman-6550441/ ---------------------------------------------------------------------------------- SUBSCRIBE TO THE PODCAST: iTunes: https://podcasts.apple.com/us/podcast/the-aaron-katsman-show/id1192234142 Stitcher: https://www.stitcher.com/podcast/the-aaron-katsman-show Spotify: https://open.spotify.com/show/1lePc1pC0giBFV1nzCGsQR ---------------------------------------------------------------------------------- VISIT MY WEBSITE: Website: https://www.aaronkatsman.com/ ---------------------------------------------------------------------------------- CONTACT ME: Email me: aaron@lighthousecapital.co.il ---------------------------------------------------------------------------------- DISCLAIMER: Aaron Katsman is a licensed financial professional both in the U.S. and Israel. Call 02-624-0995 for a consultation on how to handle U.S. brokerage accounts from Israel. This video is for education purposes only and is not intended to give investment, legal or tax advice. If such advice is needed, contact a licensed professional who can help you. Securities offered through Portfolio Resources Group Inc. Member FINRA, SIPC, MSRB, FSI. The opinions expressed are those of the author and not of Portfolio Resources Group Inc., or its affiliates. Neither PRG nor its affiliates give tax or legal advice.

Winter traveling tips, how to save money in more expensive cities, and the best vegan ice cream we've ever had! Come along on our trip to Copenhagen in January.   Travel & budget details on our blog: https://adventuresofcarlienne.com/copenhagen-denmark/    Follow Us Everywhere! Instagram: https://www.instagram.com/adventuresofcarlienne/ Twitter: https://twitter.com/advcarlienne Facebook: https://www.facebook.com/AdventuresofCarlienne/

Description: Kailey Donewald joins the show today to share her journey to becoming the Founder and CEO of Sacred Serve, a vegan, gluten-free, plant-powered line of gelato. In this episode, Kailey shares with us her journey from growing up playing sports and the oboe, to working as a real estate consultant for Deloitte, to taking a sabbatical to India and Bali. We talk about the omnipresent pressure she feels as an entrepreneur, how she started the company with a broken soft serve machine, and the mental challenges she's had to overcome as a solo female founder.Exclusive Deals from Our Sponsors:Get 2 months FREE with Gorgias by clicking HERE and mentioning the podcastHead over to Okendo to get 30 days FREE!In This Episode You'll Hear About:(1:17) Sacred Serve is bringing function into the frozen aisle by using a base of organic young coconut meat, combined with superfoods, adaptogens, and medicinal mushrooms.(3:10) What it was like growing up in Chicago playing sports and different instruments(8:20) How she graduated college and worked at Deloitte, then took a sabbatical to India which led to her passion for holistic nutrition and inspired her to create Sacred Serve. (13:40) How changing her diet while in India made her realize a change in her asthma and allergies(22:20) How she discovered young coconut meat which is the hero ingredient for Sacred Serve(30:30) Her go-to-market strategy, and the challenges faced in getting into Whole Foods(32:00) Her experience getting to be part of the Good Food Accelerator program(42:00) What's next for Sacred Serve from new flavors, new products, and a packaging change To Find Out More:https://www.sacredserve.com/Quotes:“One of the biggest roadblocks to changing careers in becoming an entrepreneur was actually the perception that I felt other people had of me.”“I think it comes down to the microbiome in the gut.”“The juice fast break just mentally and physically was such a recharge for me.”“I'm always just the most interested in how we feel as humans how our food is making us feel, and really listening and tuning into our bodies to understand”“With this high price point, we needed to make sure that every touchpoint was elevated.”“I became extremely comfortable with the story, storytelling is the biggest thing in talking about the traction of the brand.”“When you're dealing with these category buyers, it's important to get someone on your team that has those relationships.”“It is incredibly challenging and the early days take all of you.”“One of the biggest things I've learned through this journey is that if you're not careful you can really get lost in working a ton and giving up a ton.”“When you're dedicating a lot to this, it can't just be for money, it can't just be for clout, you really have to be dedicated and want something big to happen and make a difference from this.”“In starting a company, it's gonna take three to four years before you're gonna actually be doing the things you wanna be doing.”

In this episode of our podcast, Larissa and I talk about the top brands creating deliciuos non-dairy frozen desserts. We take a deeper look into our favorite brand, Ben & Jerry's.

Can you have delicious dairy free ice cream in the dairy state? You sure can with our next guest, Liv Menzia, owner and creator of Liv a Little Vegan Ice Cream. Started in her dorm room when she was a college student at Marquette, hear the story of how with a little patience (and a lot of coconut milk), she created a company where demand consistently outpaces supply - even in a polar vortex! Listen as we talk about … why using your friends as guinea pigs is sometimes the best place to starthow and where you can tap into the community for support (financial and otherwise) in the end, it's not about perfection, it's about good enough, and starting! Locals and Links we love! Liv a Little - https://www.livalittleicecream.comThe Hub - https://www.marquette.edu/707-hub/The Commons - https://www.thecommonswi.com/Biz Starts - https://bizstarts.com/SCORE - https://sewisconsin.score.org/Tempo - https://www.tempomilwaukee.org/foundationWWBIC - https://www.wwbic.com/As always, we are so grateful to our listeners. If you haven't already, be sure to follow us on Facebook and Instagram. Sign up for our newsletter on our website. And we'd LOVE it if you rate and review us on Apple Podcasts. And if you're feeling even more generous, Buy us a Coffee. Support the show

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官網:https://www.chachaicecream.com/ 下單輸入優惠碼:zong520 享95折優惠 - *本集由滷菩提蔬食料理贊助播出 https://reurl.cc/mvVbQG *髮型設計贊助：素食髮廊LieblingSalon https://reurl.cc/DZrDzj *邀請你贊助節目 讓我持續在podcast上發聲 https://pay.firstory.me/user/zong ZONG嚨來共 *FB粉絲團＿https://reurl.cc/1gQ65G *IG @zong_podcast:https://reurl.cc/L7ZOQy 記得幫我訂閱頻道，還有評分、留言！ 讓我繼續在podcast上為蔬食發聲

In the past few years, artisan ice cream brands have leveraged their unique and innovative flavor profiles and high-quality products to become a massively growing market across the country. This week on Beyond the Shelf presented by ChefsBest, we spoke with the Founder & CEO of Van Leeuwen Artisan Ice Cream, Ben Van Leeuwen. In this episode, Ben gave us some background as to how driving an ice cream truck as a teenager led him to open a fan favorite ice cream brand.  He also shared with us some of the lessons he learned along the way, including how creating a line of vegan ice cream flavors differs from traditional dairy flavors.To learn more about his innovative ice cream brand, please visit vanleeuwenicecream.comTo stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don't forget to leave us a review on Apple Podcasts.Beyond the Shelf dives into the food & beverage industry with guests from all corners of the business including founders/CEO's, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

After 17 years as a plant-based brand, Coconut Bliss has added a dairy-based ice cream to its product lineup. In this episode of the Xtalks Food Podcast, Sydney talks about Coconut Bliss' decision to rebrand as Cosmic Bliss and introduce sustainable dairy with its organic, grass-fed, clean-label dairy ice cream line. After realizing that 97 percent of ice cream sold in the US is dairy-based, Cosmic Bliss wanted to reach that sector of consumers. At a time when most brands are creating plant-based versions of their existing product lines, Cosmic Bliss decided to go the opposite route by offering a dairy line that claims to be better than all others. The team discusses whether the backlash from former customers is justified and wonders whether the move was more about profits than progress.Also, in this episode, Sydney discusses A&W Canada's move to pilot the Zero Cup, a fully recyclable and compostable coffee cup designed by UK-based company Butterfly Cup. The environmentally-friendly cup is made entirely of paper and requires no lid, straw or plastic liner. A&W Canada claims to be the first quick service restaurant (QSR) in North America to pilot the Butterfly Cup. Sydney also points out that out of the roughly 14 billion cups of coffee enjoyed by Canadians each year, an estimated five billion are consumed in single-use cups that end up in landfills. The team wonders why a fast-food chain that specializes in burgers is the first QSR to trial the cup and are critical of coffee giants like Starbucks and Tim Hortons for stalling on plans to implement recyclable and/or compostable cups.Read the full articles here:Plant-Based Ice Cream Brand Coconut Bliss Adds Dairy to Product LineupThe Butterfly Cup: Fully Compostable Coffee Cups Coming to A&W CanadaFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Stephanie worked as Associate Food Editor at Chocolatier Magazine and Pastry Art and Design Magazine, before becoming  Director of Culinary Operations & Production for Bobby Flay for twenty-three years. A friend of Stephanie's wrote a blurb about her that puts it best: "With a combination of humor, sass and grit (not to mention a deeply unique obsession with food and cooking, and most especially for buttercream), Stephanie Banyas has become one of the industry's top recipe developers and culinary producers. Her happy place is definitely in the kitchen, where she first started as a baker in NYC restaurants, and then made a name for herself as Bobby Flay's right-hand-man for over two decades. This entailed appearing as Bobby's sidekick on television, co-authoring over TK cookbooks, and collaborating on every single recipe churned out of the Bobby Flay machine, whether for tv, books or restaurants. Stephanie's years in recipe development primed her for product development with companies such as Tropicana Juice/Trop 50 and One Coconut water—perfect projects that echo her proclivity for healthy eating and lifestyle. But her real jam is dessert, and it's not uncommon to find Stephanie at home, pouring over her extensive collection of baking books to update a favorite childhood dessert—while simultaneously enjoying pounds of candy or even (from time to time)a nice big coconut cake or chess pie". On today's podcast, Stephanie talks about her transition to becoming a freelancer and the work she is currently doing in Boseman Montana as a Culinary Instructor at Galatin College at Montana State University, Pastry Consultant at Rockford Coffee, and a current project she is working on- Vegan Ice Cream!  

Listen, it's not that it's bad, but if you stack up 4 Cheesecake Factory menus, rumor has it you can touch Heaven.

Ms Sonal White Cub, Founder, White Cub shares her entrepreneurial which started with a simple objective of switching to a healthier alternative of consuming vegan food. An animal lover, a mother of two and a leading entrepreneur Sonal made it a point to start something of her own in the vegan sector for a new milieu that believes in eating guilt-free. Through her endeavour, Sonal is touching a million lives today. A proud and out vegan Sonal talks about the intricacies of veganism and her venture White Cub that is significantly helping the vegan revolution in India. Listen to know more about Sonal's business mindset to widen your Dhandho Ni Soch.

This week on the show, we try KIND Frozen Dark Chocolate Almond Sea Salt Treat Bars and Sour Fruit Gummies from Project 7.Show notes:If you haven't put corn into a Just Egg scramble, try it! It's great!This week's podcast recommendation was XOXO Gossip Kings.The news item was about TIME naming a vegan tuna company in its top 100 Best Inventions of 2021.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

This week we talk Young Dolph's passing, casting for Marvel's Blade, Kyle Rittenhouse and Ahmaud Arbery Trials, Jermaine Dupri's Vegan Ice Cream and more. Enjoy!Opening Clip https://twitter.com/kamaufranklin/status/1459960174114914314?s=2_________________Sound Selection: Bad Decisions - Curren$y, Fendi PPodcast Intro by E. JonesTwitter: @vsmikehistoryInstagram: @verusmikehistoryFanbase: @versusmikehistoryVisit our website versusmikehistory.comSubscribe for interviews versusmikehistory.com/membersonly Donateversusmikehistory.com/donateSend music/film/current event topics to info@versusmikehistory.com

We had a super fun episode this week! The amazing Dianne Wenz joined us to talk about cold drinks, vegan tacos, Ben & Jerry's nondairy ice cream, and Outstanding Puffs.Episode notes:Dave's TikTok is @lineleader. Becky's is @glueandglitter.The tacos Becky had were from Chi Chi Vegan here in Atlanta. GTFO It's Vegan is the online store we talked about in To-News.The Ben & Jerry's flavors we tried were: Americone Dream, The Tonight Dough, and Phish Food.Do not put Skittles on ice cream.The other product from Outstanding Foods that we have reviewed is their Porkless Pork Rinds. You can read that review here.The other puffs Dianne mentioned were the ranch puffs from Bienas Snacks.You can find Dianne on Instagram at @diannewenz and on Twitter at @diannewenz.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

Join us for tea with Mary Allen, founder and owner of Ramblin' Rose, a plant-based ice cream food truck in Portland. Mary shares about the beautiful story behind her truck, her passion for using local ingredients and building local partnerships, and her mission to make vegan ice cream for adults who never grew up (even though their palate did).

In this episode, I sit down with my very talented and good friend, Amy Motta. She is an Actress, Producer and Host. You may know her for her roles in “Grey's Anatomy”, plus “Modern Family” and “Mad Men” television series, and that's just to name a few. Her new podcast “On The Rags”, is hilarious and so fun, you'll want to add this one to your podcast playlist. We talk about her badass sour dough bread baking skills she's perfected over the pandemic, along with all of her recent projects. This includes recently winning multiple Telly Awards for, "Craig's Vegan Ice Cream" commercial. Oh and btw, I can't get enough of her recent projects, "The Virtual End" (she produced & directed) and "Difficult Conversations" that just screened at TCL Chinese Theatre, at the Dances With Films festival. There isn't anything this girl can't do! She's a force to be reckon with, eternally busy and always just goes with the flow, well, it depends where the flow is going. Don't miss this super fun episode!

This week on the show, we ate tofu po' boys, fired up the grill, and tried KIND Frozen Cherry Cashew.Episode notes:KFC Thailand is now offering vegan chicken in select stores. This is the tofu po' boys recipe I modified to omit the paprika.The grill we are using is an electric outdoor George Foreman.See below for the Publix-style macaroni salad recipe.I also did up some peppers and onions in the air fryer at 400° F for 10 minutes.Publix-Style Vegan Macaroni SaladBoil two cups of dry macaroni. Drain and rinse. Toss it in the colander so it's as dry as possible before transferring to a large bowl.Mix in: 1/2 cup vegan mayo, two or three tablespoons of relish, one diced bell pepper, and 1/4 cup diced sweet onion.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

Is using cow DNA to make vegan ice cream, still considered vegan? A new milk protein product made possible with the help of cow DNA has hit the market and we're wondering why. The article: https://www.popsci.com/environment/vegan-milk-ice-cream-tastes-real/ --- Send in a voice message: https://anchor.fm/camera-eats-first/message

I Don't Wanna Hear It Podcast135 – One and One Are Five: I Think There's Fish PeopleAllow us to be the first to welcome you to another week of beige, cubicle nothingness and barely glimpsed, corner-of-your-eye terrors. Are you driving to work right now? Then why are you looking at this? Look, if you're ready to just pull the wheel that's between you and your god. Just leave us the hell out of it.Check out more of our stuff at I Don't Wanna Hear It and join the Patreon, jabroni. I mean, if you want. Don't be weird about it. Oh, and we publish books now at WND Press because we want to be bankrupted by a dying medium.Episode Links:The Minor TimesSighBoston Dynamics YouTube ChannelBlack Myth: Wukong trailerFound Audio by N.J. CampbellThe Fisherman by John LanganLike No UdderThe Sinking CityNespresso Vertuo NextThe BronxSome of our old bands are on Spotify:Absent FriendsWe're Not DeadYears From NowMusical Attribution: Licensed through NEOSounds. License information available upon request.“5 O'Clock Shadow,” “America On the Move,” “Baby You Miss Me,” “Big Fat Gypsy,” “Bubble Up,” “C'est Chaud,” “East River Blues,” “The Gold Rush,” “Gypsy Fiddle Jazz,” “Here Comes That Jazz,” “I Wish I Could Charleston,” “I Told You,” “It Feels Like Love To Me,” “Little Tramp,” “Mornington Crescent,” “No Takeaways.”

Her Passion Builds Ep. 6

In this magazine-format version of our podcast, we've got lots about your health and summer's bounty. Join us, Bruce Weinstein and Mark Scarbrough, authors of thirty-five cookbooks, as we give you the food news you need--and maybe some laughs along the way. Here are the segments of this episode: [00:20] Tips for staying health as a foodie--or if you just love to eat. [14:10] Our one-minute cooking Tip: Don't waste calories on flavorless oils! [15:10] Bruce's interview with long-time professional foodie, former chef, former Fine Cooking editor, and Denver's 5280 Magazine's restaurant reviewer Denise Mickelsen [31:09] What's making us happy in food this week: vegan ice cream and fresh summer corn.

Bingo

Greg answers some great letters one about Vegan Ice Cream that we make at Lofty Pursuits, the other on Tom Lehrer and the website greg runs. YT: http://Youtube.com/LoftyPursuits Candy: http://www.pd.net Tom Lehrer: http://www.TomLehrer.org  

This week on the show, we eat vegan spaghetti and meatballs, have dinner at Ration + Dram, and try Simple Truth™ Vanilla Bean Almond Frozen Dessert.Links and things:Slutty Vegan partnered with Morningstar Farms to promote Morningstar's new Incogmeato line.Ration + Dram is a dinner spot in the Kirkwood neighborhood of Atlanta with good vegan options.Here's the article I referenced about what legally constitutes ice cream.Vegan spaghetti and meatballs:Boil 8 ounces of spaghetti of your choice.Cook frozen Gardein Meatless Meatballs in the air fryer for 10 minutes at 400° F.Chop up 2 cloves of garlic and a bell pepper, saute in plenty of olive oil for 4-5 minutes.Add 4 cups of baby kale or baby spinach to the pan, cook until wilted.

Can ice cream be good for you? Carli Blum set out to answer that very question, and in the process, created Sunscoop, a brand of vegan ice cream on a mission to provide people with frozen treats that are both delicious and make you feel good.After a lifetime struggle with various food allergies, Carli was determined to find a way to enjoy ice cream without suffering the side effects and having to compromise on taste. Through a series of exciting experiments, she came up with a winning formula that inspired an entire startup.In this week’s episode, Carli joins us to share her story of how she united an entire team of professionals under her vision of creating a new kind of plant-based ice cream. We talk about her experience with crowdfunding, the effects it had on their community engagement, and explore what the future holds for Sunscoop.Key points discussed - The most exciting thing about crowdfunding (00:00)- How Carli started her brand of vegan ice cream (02:00)- One of the best skills to have as an entrepreneur (04:41)- Coordinating a team of industry professionals (06:22)- Expanding the range of ice cream flavors (07:54)- Why is vision such a key factor for new startups? (09:50)- How Carli got her proof of concept with Sunscoop (12:53)- Why Carli chose to crowdfund her startup on Republic (15:37)- What’s next for Sunscoop? (17:08)Additional resourcesLearn more about Sunscoop and their work here:https://sunscoop.com/To keep in the loop for the latest developments in crowdfund investing, make sure to follow this podcast and listen in every week. Leave a rating and a review and let’s bring profit back to the people together.Ready to start investing in your future? Then head over to www.republic.co and find a startup you’re passionate about. Legal Disclaimer: The Securities and Exchange Commission (SEC) has qualified the offering statement that we have filed with the SEC. The information in that offering statement is more complete than the information we are providing now, and could differ in important ways. You must read the documents filed with the SEC before investing. The offering is being made only by means of its offering statement. This document shall not constitute an offer to sell or the solicitation of an offer to buy, nor shall there be any sale of these securities in any state or jurisdiction in which such offer, solicitation or sale would be unlawful prior to registration or qualification under the securities laws of any such state or jurisdiction. An indication of interest involves no obligation or commitment of any kind. Any person interested in investing in any offering of Props Tokens should review our disclosures and the publicly filed offering statement and the final offering circular that is part of that offering statement at http://offeringcircular.propsproject.com. YouNow is not registered, licensed or supervised as a broker dealer or investment adviser by the Securities and Exchange Commission (SEC), the Financial Industry Regulatory Authority (FINRA) or any other financial regulatory authority or licensed to provide any financial advice or services.

In today’s episode, Jay speaks with Niloo, a full-time Actor, Vocalist, and Stand-Up Comic in Los Angeles. Her Persian roots make her a valuable vocalist in her musical projects, including the International Party Band “26 Orchestra” and her music collective called “A Tribe Called Love,” which brings popular and EDM music together with conscious lyrics. Episode Highlights:· 02.00: Jay introduces Niloo, and they talk about welfare checks amongst friends and the importance of asking for each other’s well-being.· 04.35: Jay refers to a TikTok video that he used to make with one of his old friends.· 05:35: Niloo states that her favorite set was from the “Comedy Store.”· 07:45: She expresses that humans tend to make everything more complex than it needs to be.· 09:45: As per Jay, one should move on with life and be grateful as it makes life so much easier and amazing.· 12:00: Jay praises Niloo, saying that he loves the fact that she is so authentic because the stuff she says throws everybody off guard.· 14:15: Niloo says that grooming for her has a varying landscape based on need. · 15:55: Jay points out that the ingrained thought processes that we have do not allow us to function like normal creatures.· 18:15: According to Niloo and Jay, the word fear stops us from loving.· 20:20: Jay asks Niloo that what brought her from Persia to America.· 22:20: Niloo narrates her life journey right through her childhood till she moved to Los Angeles.· 24:40: Jay curiously enquires from Niloo about her documentaries and films.· 26:30: Niloo and Jay talk about the Persian/Indian extravagant and expensive weddings.· 28:30: Jay recalls an incident where a cartoon character was about George Bush.· 30:40: “A Tribe Called Love” was created of bringing the community together, says Niloo.· 35:20: Jay suggests that to be a Comedian, one must have a certain amount of strife as it comes from suffering.· 36:40: Niloo mentions it is sometimes good to point out someone’s behavior directly.· 38:40: She says the older she got in her twenties; the confrontations were more heated.· 40:35: Jay reiterates that what Niloo said about her telling people from friendship reflects her everyday actions.· 40:55: Jay asks Niloo about her upcoming events.· 42:50: Niloo and Jay discuss the need to do a separate show on animal rescue as Niloo is an Animal Rights Activist and Rescuer.3 Key Points:1. Niloo gives an example of how we deep shame about what nature gave us. She says we have shamed generations of men by telling them that it’s wrong for them to cry, and we forgot that crying is a biological function.2. Niloo mentions that she and her partner are majorly producing the comedy show - “That’s Funny Niloo.”3. Niloo expresses while talking about animal rescue rights. The words we use matter; we can’t move beyond a bit of level of consciousness without changing the words.Resources Mentioned:· Niloo: @Thats_Funny_Niloo: InstagramFacebook· @A_Tribe_Called_Love: FacebookInstagram· Book - “Love Came & Went” (Memoirs of a Persian American Love Addict): AmazonBio:Niloo is a full-time Actor, Vocalist, and Stand-Up Comic in Los Angeles. Her Persian roots make her a valuable vocalist in her musical projects, including the international party band “26 Orchestra”; as well as her music/comedy collective called A Tribe Called Love, which brings popular and EDM music together with conscious lyrics. She was recently the subject of a documentary called "Niloofar, Pooneh, Betty and them", by award-winning Iranian filmmaker Esmail Mihandoust. Niloo produces a monthly underground comedy show called “That’s Funny Niloo”, and has been lucky enough to perform at famed comedy stages such as the world-famous Comedy Club in Hollywood, and Flappers in Burbank. She is also a Vegan, Animal Rights Activist, and Rescuer, and has worked as an inspirational speaker and motivator. Niloo’s favorite mantras are:*Gratitude is the doorway to Abundance. (Deepak Chopra)*Be the friend you wish to see in the World. (Gandhi remixed)Follow Niloo on IG and FB @Thats_Funny_Niloo and @A_Tribe_Called_Lovefirst memoir called “Love Came & Went (memoirs of a Persian American love addict)”.

Can a food emulsification company make CBD and THC Infused foods and beverages safer? In this episode of the Xtalks Food Podcast, Sydney introduces the team to SōRSE, a Seattle-based food emulsification company on a mission to improve the dispersion and efficacy of CBD and THC oils in edibles and beverages. Hear clips from Sydney's interview with Loni Mowbray, SōRSE's quality control manager, to learn about the company's emulsion process and cannabis regulation.  Also in this episode, Mira talks about the latest plant-based ice cream with a surprising base ingredient: olive oil. She asks the team to weigh in on Wildgood, a Greek producer of olive oil-based ice cream, and discusses whether olive oil is the next big trend in the non-dairy ice cream industry.Read the full articles here: SōRSE: How a Food Emulsification Company is Making CBD and THC Infusions Safer Is Non-Dairy Ice Cream with an Olive Oil Base the Next Big Trend? For more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

My pal Craig Susser, owner of the popular "Craig's" restaurant in Hollywood came by to help me vent about how much this current lockdown is crushing small businesses.  We also tackle some food related "Touchy Subjects" and pay "Roast in Peace" tribute to the legendary restaurant chain "Friendly's".   Life is hard, let's get through it together.   Make sure to download the new stereo app free and follow me @JeffRoss to chat with me and to hear more hysterical content Download the app here  www.stereo.com  Also make sure to rate and review our show, and send your feedback to thickskinwithjeffross@gmail.com  Follow Craig's on Instagram @Craigsla and visit Craig's Restaurant on Melrose for some amazing food!  Also check out @craigsvegan to find out more on Craig's delicious new Vegan Ice Cream  Get your Emotional Support Human shirts just in time for the Holidays at roastmastergenral.com Follow us on Instagram @therealjeffreyross @thickskinwithjeffross  @eddietunes  And don't miss "How America Killed My Mother" only on Vimeo  https://howamericakilledmymother.com

In this episode, Jennie and Matt taste test 7 different varieties of vegan ice cream and give you their honest review of each one. Listen to see what their top pick was!They chat about...Different ingredients that vegan ice cream varieties are made ofThe different brands that offer vegan ice creamReview and rate each one and give their feedbackAlso, there is a freebie that goes along with this episode that you can download!Vegan Ice Cream Recipe. Just click on the link in the show notes at www.vegologiepodcast.com

Jeff Rogers, The Naughty Vegan, may have saved my sanity back in the day when I had foresworn Ben and Jerries, but couldn't stomach the taste or texture or nasty ingredients of then-available non-dairy frozen desserts.