Podcasts about Vegetarian Times

“Our gut health is connected to our hormones, our blood sugar and our metabolic health, and when we understand the science behind how our body works, we realize that feeling good during menopause isn't just about managing the estrogen and the progesterone. It's about figuring out these other pieces.” –Tess MastersDid you finally figure out how to eat for your body — and then it stopped working? Or you never figured it out and lately it's just been bad? If you're not feeling good in your body, it's time to do something about it.That's why I'm so excited to talk with Tess Masters. She's my health cheerleader and food guru. She's helped me uplevel my food again and again.Our food is a lot more nuanced than we think, but Tess can help you learn what works for you and how to make shifts when that stops.We talk about: How our bodies change as we age, over seasons, as our hormones and medications shift — and our food needs to change with thatProtein and the problem with too much or not enoughThe changes that happen in perimenopause and menopausePaying attention to sleep and stress, noticing how your body reacts to different foods60-day reset for a digestive reset, to go through two hormone cycles, and to turn new ideas into habitsFinding balance, choosing to stick with foods that make you feel good, and not feeling left outABOUT TESSTess Masters is a wellness coach, speaker, podcaster, chef, and author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend published by Penguin Random House. You can find hundreds of easy recipes at theblendergirl.com.Through The Decadent Detox® and Skinny60® health programs, Tess and her team of dietitians have helped over 30,000 people get healthy using science-based food and lifestyle strategies. The “Good, Better, or Best, Not Perfect” philosophy of the programs encourages participants to empower themselves in all parts of their lives to find a balance of self-care and fun!Tess and her health tips and recipes have been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Shape, Glamour, Clean Eating, Yoga Journal, Vegetarian Times, Yahoo Living, the Today show, Fox, Home & Family, and many other media outlets.As a spokesperson, presenter, and recipe developer, Tess has collaborated with many brands, including KitchenAid, Vitamix, Williams-Sonoma, Four Seasons, Whole Foods Market, Sprouts Farmers Market, Silk, So Delicious, and many others.Tess has a passion for sharing stories that inspire people to go after what they want. On her podcast, It Has To Be Me, she interviews trailblazers about how they conquer fear to take action on the things they're dreaming about.LINKSFree Master Class Menopause: 3 Secrets To Lose Weight and Reduce Symptoms The...

Are you ready to dive into the world of captivating storytelling and authentic connection? Look no further than Tess Masters, the host of the incredible podcast "It Has to Be Me." In this Behind-The-Mic interview, Tess shares her secrets to creating a podcast that truly resonates with listeners, from her meticulous preparation process to the power of intuition in the interview room. Prepare to be inspired as Tess unveils the driving force behind her podcast's name and how it has become a mantra for living a life of purpose and passion. Discover the art of storyboarding and the importance of creating a safe space for guests to open up, all while learning how Tess seamlessly integrates her podcast into her thriving health and wellness empire. Get ready to be empowered and ready to take your own "it has to be me" moment.Don't miss:The power of finding a podcast concept that deeply resonates with youTess's strategic approach to pre-interview research and preparationThe balance between structure and spontaneity in conducting engaging interviewsLeveraging podcasting to build community and turn cold leads into warm onesEmbracing the vulnerability and growth that comes with the podcasting journeyAbout Tess Masters:Tess Masters is an actor, presenter, coach, speaker, podcaster, cook, and author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend published by Penguin Random House. You can find hundreds of easy recipes at theblendergirl.com.Through The Decadent Detox® and Skinny60® health programs that she created, Tess and her team of dietitians have helped over 30,000 people get healthy using science-based food and lifestyle strategies. The “Good, Better, or Best, Not Perfect” philosophy of the programs encourages participants to empower themselves in all parts of their lives to find a balance of self-care and fun! Tess and her health tips and recipes have been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Shape, Glamour, Clean Eating, Yoga Journal, Vegetarian Times, Yahoo Living, the Today show, Fox, Home & Family, and many other media outlets.As a spokesperson, presenter, and recipe developer, Tess has collaborated with many brands including KitchenAid, Vitamix, Williams-Sonoma, Four Seasons, Whole Foods Market, Sprouts Farmers Market, Silk, So Delicious, and many others.Tess has a passion for sharing stories that inspire people to go after what they want. On her podcast, It Has To Be Me, she interviews trailblazers about how they take action on the things they're dreaming about.Main Website: https://tessmasters.com/The Blender Girl Food Blog: https://www.theblendergirl.com/It Has To Be Me podcast: https://ithastobeme.com/Skinny60® Health Programs: https://www.skinny60.com/The Decadent Detox Cleanses: https://www.thedecadentdetox.com/SOCIAL MEDIA:Facebook: https://www.facebook.com/theblendergirl/Instagram: https://www.instagram.com/theblendergirl/X : https://twitter.com/theblendergirlYouTube: https://www.youtube.com/user/theblendergirlLinkedIn: https://www.linkedin.com/in/tessmasters/Pinterest: https://www.pinterest.com.au/theblendergirl/COOKBOOKS:The Blender Girl: https://www.amazon.com/Blender-Girl-Super-Healthy-Drinks-100-Gluten-Free/dp/1607746433/The Blender Girl Smoothies: https://www.amazon.com/Blender-Girl-Smoothies-Gluten-Free-Paleo-Friendly/dp/1607748932/The Perfect Blend:

Welcome to our special episode from Coffee Fest live on the show floor interviews from New Orleans, 2024! To start us off we will be talking with Turgay Yildizli of Specialty Turkish Coffee, followed by Doron Petersan of Sticky Fingers Sweets and eats, then a great conversation with Jonathan Riethmaier of Mammoth Coffee in New Orleans. Turgay Yildizli Istanbul native Turgay Yildizli, who now lives in New Orleans, is the founder of Specialty Turkish Coffee, a company established in 2014 that offers everything one needs to make specialty Turkish coffee, from equipment to tutorials. He works as a consultant around the globe, helping coffee companies to develop their Turkish coffee programs. Specialty Turkish Coffee also offers certification workshops in Turkish coffee brewing. Turgay has made it his mission to improve the standards of Turkish Coffee and raise it up to the place it deserves in the specialty coffee community. He's a certified Q Grader and roaster. He was the 2013 World Cezve/Ibrik (Turkish Coffee) Champion, he has also represented Turkey in the Brewers Cup and Coffee in Good Spirits Championship.  https://www.specialtyturkishcoffee.com/ Doron Petersan Doron Petersan is the owner and founder of Sticky Fingers Sweets & Eats in Washington, DC. As a New Yorker-turned-vegan transplant and craving traditional guilt-laden foods, Doron Petersan was determined to unlock the secrets of creating their plant-based counterparts—that didn't' taste like it. Armed with a Bachelors degree in Dietetics from the University of Maryland, she embraced her food-science knowledge and love for all things delicious. The Sticky Fingers brand represents the mission to create a plant-based space in the food industry for everyone to enjoy via direct outreach, direct to consumer, cpg and retail locations. Sticky Fingers has been making waves and serving up treats to fans far and wide, including celebrities like Miley Cyrus, Bethenny Frankel, and Ellen DeGeneres. Accolades for the bakery include ‘Food Network's Cupcake Wars and battled to claim the competition's grand prize, twice. Doron has been featured on The Cooking Channel's Not My Mama's Meals with Bobby Deen as well as NBC's The Today Show with Kathy Lee and Hoda. She has contributed articles and recipes to Vegetarian Times and Reader's Digest. The bakery's recipe book, Sticky Fingers' Sweets, was released on February 16, 2012, by Avery of Penguin Group USA. https://stickyfingersbakery.com/ Jonathan Riethmaier Jonathan's journey into specialty coffee has spanned nearly two decades and included roles as barista, trainer, marketer and roaster. In 2016, Jonathan and his wife, Darlene, co-founded Mammoth Espresso, a specialty coffee retail shop in New Orleans, Louisiana. In 2021, Jonathan established Mammoth Coffee Company, a roasting and wholesale business. Jonathan heads up the roasting, production and sourcing departments of Mammoth, in addition to the day-to-day responsibilities of running a cafe and wholesale business.  https://mammothcoffee.co/ Related episodes:  219 : Building a Winning Food Program w/ Marilei Denila, Culinary R&D Manager, Go Get em Tiger 274 : Crafting Specialty Drinks in your Shop w/ Matt Foster” 129 : Founder Friday w/ Casey & Jeremy Miller of The Mudhouse, St. Louis, MO SPECIAL: Coffee Fest Live! Chicago 2022 Part 1 w/ Luke Waite, Kris Christian, and Perfect Cube SPECIAL! Part 2 | Coffee Fest Anaheim 2023 w/ Steve Chang of Copa Vida Cafe and Jon Ferguson of Coffee Tech Central Sponsor: www.coffeefest.com  

“The mess is where you find the magic.” –Tess MastersYou have permission to go after whatever you want, no matter what. That's the idea behind Tess Master's new podcast It Has to Be Me.Tess has been on the show before and we've talked about eating to thrive and food choices and hormones and blender recipes. Today we're talking about the magic in the mess.What happens when you get really clear on what you want? What happens when you give yourself permission to go for what you want — and to celebrate all you've done? You have to go through the mess — the talking it through, the doubting, the crying, the rejoicing, the trying on different hats and deciding what is and isn't for you — to get to the magic. But you can get there and celebrate it!We talk about: Valuing stillness and quiet and listening to your intuitionYour purpose being connected to your heart's desireHow your capacity expands in “it has to be me” momentsLimiting your potential by not making time to be the healthiest, most energetic youMaking decisions based on your now or future self, not your past self, and differentiating between what is yours to be or do, and what isn'tI'm not enough and I'm too much are part of the same storyABOUT TESSTess Masters is a wellness coach, speaker, podcaster, chef, and author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend published by Penguin Random House. You can find hundreds of easy recipes at theblendergirl.com.Through The Decadent Detox® and Skinny60® health programs, Tess and her team of dietitians have helped over 30,000 people get healthy using science-based food and lifestyle strategies. The “Good, Better, or Best, Not Perfect” philosophy of the programs encourages participants to empower themselves in all parts of their lives to find a balance of self-care and fun! Tess and her health tips and recipes have been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Shape, Glamour, Clean Eating, Yoga Journal, Vegetarian Times, Yahoo Living, the Today show, Fox, Home & Family, and many other media outlets.As a spokesperson, presenter, and recipe developer, Tess has collaborated with many brands, including KitchenAid, Vitamix, Williams-Sonoma, Four Seasons, Whole Foods Market, Sprouts Farmers Market, Silk, So Delicious, and many others.Tess has a passion for sharing stories that inspire people to go after what they want. On her podcast, It Has To Be Me, she interviews trailblazers about how they conquer fear to take action on the things they're dreaming about.LINKSIt Has to Be Mehttps://ithastobeme.com/The Blender Girl website:https://www.theblendergirl.com/Skinny60® Health...

140: A Sommelier's Wine Tips - from European to Non-Alcoholic and the Microbiome.  Sommelier of the Year Alex Sarovich is serving up wine chat with a look at European, non-alcoholic and Little Saint in Healdsburg, California. Alexandria Sarovich Today's Lexi:  Κρασί - Krasi - Wine In Today's Episode: Next Wave Sommelier of the Year Alexandria Sarovich joins Kefi L!fe to bring a wealth of wine information for you.  From France to Germany, Alex has studied and worked abroad, landing her in California as Wine Director of Little Saint in Healsburg, CA.  Alex has tasted nearly 15,000 wines in her life and passed one of the most difficult tests: the Master of Sommelier Exam.  Her knowledge translates into great fodder for us. Learn about Great wines in Sonoma, wines of Europe, and even about the sugar content of wine.  How does the microbiome come into play?  What is the difference between European cellars and those in the states? Plus, non-alcoholic is on the rise, and Alex has terrific suggestions for that list. Raise your glass and sip along with Alex and Kiki today! Yiamas! To Our Health! Today's Ola Kala Moment: Farm to Table for Dinner Resources: Next Wave Sommelier of the Year Little Saint Executive Wine Director Alex Sarovich For many, the allure of working in hospitality often stems from early childhood memories of happy family gatherings around the dinner table. For Alexandria (Alex) Sarovich, who has four siblings and a shared Italian/Serbian heritage—this was precisely where her love for all things food and wine began. This sense of cooking and nourishing her loved ones inspired Alex to enroll in Johnson & Wales University in Rhode Island, where she would receive a Bachelor's in Business and an Associate's degree in Culinary Arts. During her time at JWU, Alex discovered her interest in wine. In 2015 she accepted a Beverage Director position back home in Chicago at an E2 Hospitality property. She spent three years honing her craft and running an award-winning beverage program inside JW Marriott hotel's contemporary Italian restaurant. Alex left her first program to explore the wine world in Australia. Alex had the opportunity to work as a sommelier at the World's 50 Best restaurant Attica, where she expanded her knowledge of Australian wines under the tutelage of fellow Chicagoan and acclaimed Sommelier Jane Lopes. After tracking SingleThread Farm, Restaurant & Inn for almost three years, in early 2019, Alex landed her dream job as a Sommelier at SingleThread. During Alex's time as Sommelier at SingleThread she passed the Level 3 Advanced Sommelier Certification. In her current role as Executive Wine Director at Little Saint, she is building an accessible wine program where she leads a talented team dedicated to creating a unique gathering space to support the community and to elevating minority voices in the wine industry. About Little Saint Wine Program Little Saint's Wine Lounge and Program, led by Executive Wine Director Alexandria Sarovich, highlights a 500+ bottle collection of wines that are made by winemakers committed to lessening their impact on the earth. We feature iconic and new-wave producers from around the globe with a strong representation of California wines. There is a wide array of chilled and natural wines and a reserve cellar. Outside of our favorite Sonoma County producers, we have a deep focus on Champagne, Burgundy, Loire Valley and Italy. About Little Saint Little Saint is a 100% plant-based restaurant, coffee bar, wine lounge, cocktail bar and music venue located in downtown Healdsburg in Sonoma County, California. Born from a passionate collaboration between owners Laurie and Jeff Ubben, Director Jenny Hess, and Creative Director Ken Fulk, Little Saint is dedicated to climate justice, animal welfare, and kindness for all beings with a mindfulness of sustainable practices and support for emerging makers and musicians. The exceptional culinary program has added Little Saint to ‘The New York Times' “Best 50 Restaurants” and ‘Vegetarian Times' “Best New Restaurants” picks in 2022. 25 North Street, Healdsburg, CA Credits: Music: Spiro Dussias Vocals: Zabrina Hay Graphic Designer: Susan Jackson O'Leary  

Nathaniel Altman is a Brooklyn-based writer, teacher and counselor who has authored more than twenty books on spirituality, peace studies, healthy diets, alternative healing, nature and relationship. His titles have been translated and published in more than twenty foreign language editions. The books include Eating for Life (Quest Books, 1973, 1977; Vegetus 1984), Ahimsa: Dynamic Compassion (Quest, 1980), The Deva Handbook (Destiny Books, 1995), The Little Giant Encyclopedia of Meditations and Blessings (Sterling Publishing, 2000), Healing Springs (Healing Arts, 2000), Sacred Water (HiddenSpring, 2002), Palmistry: The Universal Guide (Sterling, 2009), The Honey Prescription (Healing Arts, 2010), The New Oxygen Prescription (Healing Arts, 2017 ) and The Nonviolent Revolution, (Element Books, 1988 and Gaupo Publishing, 2017). Sacred Trees was first published by Sierra Club Books in 1995. The latest (3rd) edition was just published by Gaupo Publishing. It is available in both print and e-book editions. A 1971 graduate of the University of Wisconsin in Madison, Nathaniel served as a faculty member at the Krotona School of Theosophy in Ojai, California, and has appeared on over 150 radio and television programs throughout the United States, Australia, Latin America and Europe. His articles have appeared in a variety of publications, including Good Housekeeping, Natural Health, Well Being, Free Spirit, New Life and Vegetarian Times.

“When you decide from a place of self-love about anything in your life, that's when your choices start to stick.”–Tess MastersCan you eat Oreos and be healthy? Tess Masters, author of The Blender Girl and creator of SK60® health programs says yes. It's all about balance — and not judging ourselves.Obsessing about food and letting food choices rule the rest of your life isn't healthy. What if instead, you felt really empowered about your food choices? What if you stayed present and enjoyed the eating experience? What if you noticed how you felt after eating different foods and used that to make decisions? What if you started from a place of self-love?Food is not just food. Tess reminds us that a lot of clarity comes when you are nourishing your body in a really strategic, efficient way with beautiful foods that help your body to function the way it's supposed to. What's murky that might be clear if you nurtured your body?We talk about: How to actually be kind to yourself when it comes to food and why we eat things that may not be the healthiest choicesThe power of the pause as a way to distract yourself from a food that might not make you feel great and the difference between really wanting something vs. a habitThe connection between stress sugar and dis-easeKnowing your superpowers or what's working and using that as an anchorThe power of gratitude and noticing both what's good and badBeing healthy, having energy, and looking and feeling amazing in perimenopause and menopauseABOUT TESSTess Masters is a lifestyle personality and author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend published by Penguin Random House. She is also the creator of The Decadent Detox® cleanses and SK60® health programs. You can find hundreds of easy recipes at theblendergirl.com.Tess and her delicious healthy food have been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Cosmopolitan, Shape, Glamour, Clean Eating, Yoga Journal, Vegetarian Times, Yahoo Living, the Today show, Fox, Home & Family, WGN, and many others.In high demand as a spokesperson, presenter, and recipe developer, Tess has collaborated with Vitamix, KitchenAid, Williams-Sonoma, Four Seasons, Whole Foods Market, Sprouts Farmers Market, Silk, So Delicious, Driscoll's, Earthbound Farm, Vegetarian Times, and many others.Away from the blender, Tess enjoys a diverse performance career. She has toured internationally with acclaimed theater productions, worked in film and TV, and lent her voice to commercial campaigns, audiobooks, and popular video game characters.She lives in Melbourne, Australia.LINKS:Website: https://www.theblendergirl.com/SIGN UP FOR THE FREE WORKSHOP:

Root-to-stem cooking makes the most out of fruits and vegetables, and it'll help you build more sustainable habits in the kitchen and in your diet. By Heather Adams at VegetarianTimes.com.   Original post: https://www.vegetariantimes.com/life-garden/sustainability/root-to-stem-cooking-how-to-maximize-your-produce-and-minimize-waste/    Vegetarian Times has been the plant-based lifestyle authority since 1974, sharing recipes and news for vegans, vegetarians, and the veg-curious. They have an online platform at VegetarianTiimes.com and you can join as a free or paid member and receive meal plans, fitness plans & courses, cooking courses and challenges, and just a huge wealth of services, and create your own personalized feed. They offer an incredible amount of content and services, and whether you sign up as a free or paid member, you can create a personalized feed for information that interests you.     How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #vegetariantimes #roottostem #nosetotail #foodwaste #sustainability #veggiestock   

The founders of the first vegan hotel in the U.S. are atill at it, 40 years – and many ‘epiphanies' – later. By Robin Raven at VegetarianTimes.com. Original post: https://www.vegetariantimes.com/travel/stanford-inn-vegan-hotel/  Related Episodes: 339: https://chrt.fm/track/D16276/traffic.libsyn.com/secure/plantbasedbriefing/339_HC_Budget_Vegan_BBs.mp3  41: https://chrt.fm/track/D16276/traffic.libsyn.com/secure/plantbasedbriefing/41_PV_Veggie_Vacation_Spots.mp3 298 & 299 - Cruising: https://chrt.fm/track/D16276/traffic.libsyn.com/secure/plantbasedbriefing/298_How_to_Eat_Plant_Based_or_Vegan_On_a_Cruise.mp3 https://chrt.fm/track/D16276/traffic.libsyn.com/secure/plantbasedbriefing/299_P2_How_to_Eat_Plant_Based_or_Vegan_On_a_Cruise.mp3  Vegetarian Times has been the plant-based lifestyle authority since 1974, sharing recipes and news for vegans, vegetarians, and the veg-curious. They have an online platform at VegetarianTiimes.com and you can join as a free or paid member and receive meal plans, fitness plans & courses, cooking courses and challenges, and just a huge wealth of services, and create your own personalized feed. They offer an incredible amount of content and services, and whether you sign up as a free or paid member, you can create a personalized feed for information that interests you.     How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #vegetariantimes #stanfordinn #vegantravel #veganresort #veganhotel #greentravel #sustainabletravel #ayurveda #ravensrestaurant #ediblelandscape #ecotravel  

Dustin Harder is the host and creator of the original vegan travel culinary series The Vegan Roadie, and podcast Keep On Cookin'. Dustin currently works in culinary development with restaurants and non-profit organizations to implement plant-based recipes. He also works as a private chef and cooking instructor. Previously an actor in song and dance, Dustin gave up his tap shoes to study culinary arts at the Natural Gourmet Institute in NYC in 2014. He has since been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. Dustin currently serves as the culinary specialist with The Physicians Committee for Responsible Medicine. In episode 402, we discussed Dustin's journey to becoming a vegan, Dustin's partnership with The Physicians Committee for Responsible Medicine and bringing healthy vegan food options to underprivileged communities, why cheese is so addictive and and more. Guest Website: https://www.veganroadie.com/ Guest IG: https://www.instagram.com/theveganroadie/ Click here to subscribe to newsletter get 15% off your order with Everybody's Juice. --- Support this podcast: https://podcasters.spotify.com/pod/show/dosomethinggoodtoday/support

Spencer Marley is a ‘vegan hunting guide', preserving the history of seaweed foraging along the California coast. By Susan B. Barnes at VegetarianTimes.com. Original post: https://www.vegetariantimes.com/travel/seaweed-foraging-san-luis-obispo/  Tour Link on Airbnb Experiences    Vegetarian Times has been the plant-based lifestyle authority since 1974, sharing recipes and news for vegans, vegetarians, and the veg-curious. They have an online platform at VegetarianTiimes.com and you can join as a free or paid member and receive meal plans, fitness plans & courses, cooking courses and challenges, and just a huge wealth of services, and create your own personalized feed. They offer an incredible amount of content and services, and whether you sign up as a free or paid member, you can create a personalized feed for information that interests you.     How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #vegetariantimes #hunting #foraging #seaweed #wakame #kombu #nori #oliverockweed #grapestone #sealettuce #ramen #tidepools #sanluisobispo #sustainableforaging #phycology #algae  

Traveling through time through our archivesGuest: Ann Gentry, author of The Real Food Daily Cookbook, executive chef to Vegetarian Times magazine, and has her own cooking show, Naturally Delicious Rock star organic and vegan ... The post Been Thinking of Going Vegetarian? –Ann Gentry appeared first on Danielle Lin Show.

I remember when I first went vegetarian as a teenager in the 90s. There were no recipe or nutrition blogs. If I wanted information, or a sense of community, my main outlet was Vegetarian Times magazine. I poured over the pages, even buying my first ever cookbook, The Vegetarian Times cookbook, that I could not have fed myself without. So I cannot imagine what it must have been like for Ann Esselstyn when her husband, Dr Caldwell B Esselstyn Jr made the discovery that a whole food plant-based diet just might help reverse cardiovascular disease. The whole family, including their daughter Jane, went fully plant-based pretty much overnight and had to completely relearn how to cook and eat. But we're lucky they did…because the Esselstyn clan has become a huge force for positive change in so many people's lives in their enthusiastic support for a health-focused plant-based diet. And what makes it possible? The thousands of recipes that Ann, and later Jane, have developed to take the guess work out of feeding yourself plants. So I jumped at the opportunity to chat with Ann and Jane Esselstyn ahead of the release of their latest book, Be a Plant-based Woman Warrior: Live Fierce, Stay Bold, Eat Delicious. On this episode we chat about: What it was like for Ann to start learning to cook plant-based meals for her family pre-internet when no one around them was eating this way The classic meal that remains a stable in the Esselstyn household to this day and is even served at weddings! How a plant-based diet changed Jane's relationship with her body The surprising source of so many superstar recipes in their books Why their approach to using diet to reverse disease looks different than nutrition for a healthy person The plant foods Ann + Jane try to eat daily How a plant-based diet powerfully supports women Their tips for boosting flavour and satisfaction in your meals How they stay energized as they age We get schooled on the CUVA…you'll have to listen! Why soy isn't an issue for hormones…but meat and dairy may be The hilarious thing that surprises Ann about getting older (you'll die!) Support the Pod! We couldn't make this podcast happen without the support of our amazing listeners and of course, our sponsors. We are thrilled to welcome back my friends at Botanica Health as episode sponsors because their Perfect Greens is maybe the most potent and best tasting greens you'll ever try! Try my fave Berry flavour (I use it as a mid-afternoon pick me up) or explore the entire line at www.botanicahealth.com I love hearing your feedback on these episodes to be sure to join the conversation on our instagram @theallsortspod @jane_esselstyn_rn as well as in our Nutrition with Desiree community. If you love this episode, please share it with your friends and family, or take a minute to rate, review or subscribe on your favourite podcast app. We appreciate EVERY. SINGLE. LISTEN! Connect with Jane and Ann Esselstyn: Website: JaneEsselstyn.com Instagram: @Jane_Esselstyn_RN YouTube: Jane Esselstyn Head over to www.desireerd.com for full show notes, or watch on YouTube!

Nathaniel Altman is a Brooklyn-based writer, teacher and counselor who has authored more than twenty books on spirituality, peace studies, healthy diets, alternative healing, nature and relationship. His titles have been translated and published in more than twenty foreign language editions. The books include Eating for Life (Quest Books, 1973, 1977; Vegetus 1984), Ahimsa: Dynamic Compassion (Quest, 1980), The Deva Handbook (Destiny Books, 1995), The Little Giant Encyclopedia of Meditations and Blessings (Sterling Publishing, 2000), Healing Springs (Healing Arts, 2000), Sacred Water (HiddenSpring, 2002), Palmistry: The Universal Guide (Sterling, 2009), The Honey Prescription (Healing Arts, 2010), The New Oxygen Prescription (Healing Arts, 2017 ) and The Nonviolent Revolution, (Element Books, 1988 and Gaupo Publishing, 2017). Sacred Trees was first published by Sierra Club Books in 1995. The latest (3rd) edition was just published by Gaupo Publishing. It is available in both print and e-book editions. A 1971 graduate of the University of Wisconsin in Madison, Nathaniel served as a faculty member at the Krotona School of Theosophy in Ojai, California, and has appeared on over 150 radio and television programs throughout the United States, Australia, Latin America and Europe. His articles have appeared in a variety of publications, including Good Housekeeping, Natural Health, Well Being, Free Spirit, New Life and Vegetarian Times.

Lisa Cherkasky is a chef and food stylist based in Washington, D.C. She has styled food for corporate clients as well as editorial clients such as The Washington Post, The Washingtonian, Smithsonian, Vegetarian Times, Eating Well and National Geographic. The post 996: How to Break Into Food Styling With Lisa Cherkasky, You're the Chef [Espresso Shots episode] appeared first on Time4Coffee.

81. Tara Collingwood - Nutrition to Fuel Your Mission “​​It's difficult to change some of those behaviors. Get into the why. Find out what's motivating you to make this behavior change. That's super powerful.” Guest Info: Tara Collingwood is a nationally recognized expert and spokesperson on nutrition, fitness, and health promotion and is quoted in a variety of media including television, radio, newspapers, magazines, and websites. Tara was the co-host of Emotional Mojo, a national television show where she was the resident nutrition and health expert from 2013-2015. She is a past National Media Spokesperson for the professional organization of 80,000 Registered Dietitians, the Academy of Nutrition and Dietetics (AND).  Tara appeared regularly as the “Diet Diva” on the national morning television show, The Daily Buzz for 10 years until the show ended in 2015. Tara is the author of Pregnancy Cooking & Nutrition for Dummies (2012) and co-author of Flat Belly Cookbook for Dummies (2014) and All In One Pregnancy (2016). Tara is currently the sports nutrition consultant to the United States Tennis Association (USTA), and World Wrestling Entertainment (WWE). Tara is a nutrition and movement performance coach at the prestigious Johnson & Johnson Human Performance Institute where she teaches senior executives how to manage their energy. Tara was the team dietitian for the Orlando Magic NBA team for eleven years and University of Central Florida (UCF) Athletics for twelve years.                                                                                Tara owns Tara Gidus Nutrition Consulting, LLC in Orlando, FL. A dynamic speaker, she motivates groups large and small on various topics such as achieving a healthy weight, preventing disease, maximizing energy, aging well, enhancing sports performance, pregnancy nutrition, and creating a positive body image. As a consultant, she has worked with numerous companies including Walt Disney World, Rodale Publications, Tupperware, Canyon Ranch Spa, Rosen Hotels, Vijuvia Life Centers, United Behavioral Healthcare, and others. As the official nutritionist for runDisney for three years, she offered nutrition tips to runners on the runDisney blog as well as at the EXPO for all Disney races. Tara was a health blogger and the Healthy Eating Expert on the health information website www.healthline.com for five years.  Tara has previous experience improving the diets of senior executives through her work with the Rippe Health Assessment at Advent Health Celebration. She has also overseen numerous weight loss research projects. Tara graduated from Purdue University earning a Bachelor's Degree with a double major of Dietetics and Nutrition, Fitness, and Health. She continued on at Purdue, earning a Master of Science Degree (MS) in Health Promotion, specializing in health behavior and worksite wellness programs. She is a Registered Dietitian/Nutritionist (RDN) with the Commission on Dietetic Registration and Licensed Dietitian/Nutritionist (LDN) in the state of Florida. Tara holds a Board Certification as a Specialist in Sports Dietetics (CSSD). Tara is also a Certified Personal Trainer with the American College of Sports Medicine (ACSM-CPT).  Tara was inducted into the Purdue University Alumni Hall of Fame in the School of Nutrition Science in 2013 for her many accomplishments in the field of nutrition. Volunteering is something important to Tara as evidenced by her continued commitment to the Restoration Ministries for Women. For six years, Tara gave a lecture biweekly to a group of women who are on a six-month rehabilitation program after their release from prison. She taught them how to eat right and exercise in order to feel their best to beat their addictions and get their lives on the right track. Tara has served as the Co-Chair of the Silent Auction for the American Cancer Society's Orlando Chapter. She is a Past President of the Dietetic Association in Orlando and served as the Awards Chair for the Florida Dietetic Association. She has received numerous awards including the esteemed Recognized Young Dietitian of the Year from the Florida Dietetic Association. Tara appears frequently as an expert on various television stations and shows including ivillage Live, Orlando NBC, CBS, ABC, and Fox stations, Central Florida News 13, CW Network, Ivanhoe Broadcast News, and The Golf Channel. She has been quoted in over 1000 various print and online publications including the Associated Press, New York Times, and the Orlando Sentinel as well as various magazines including Women's World, Self, Fitness, Shape, Women's Health, Her Sports, Men's Health, People, Vegetarian Times, Runner's World, Club Business International, Cooking Light, Family Circle, Fit Pregnancy, American Baby, Prevention, and more. She has been quoted on various websites including webmd.com, ediets.com, aol.com, usnews.com, cnn.com, msnbc.com, and more. Tara is an avid runner and has completed one ultra marathon, eighteen full marathons including the prestigious Boston Marathon four times, as well as countless half marathons and other races. Tara lost her husband Stephen Gidus to cancer in 2012. She married John Collingwood in 2015 and they are busy raising her two sons, Basil (14), Levi (12), and two stepsons Maxim (18), and Samuel (16). Favorite Quote: "That which doesn't kill us makes us stronger." — Nietzsche R.O.G. Takeaway Tips: All of us have something to improve. It could be our physical fitness, emotional wellbeing, mental health or spiritual direction, meaning clarify about the purpose of our lives. What's something you really want to change or improve? What is the reason you want to change it or improve it? Your homework this week is to choose one thing, then ask yourself the “five whys”. Drill down to find the heart of the matter. Once you get there, write it down. Set your goals based on your “why”, your truth and your purpose. Do the planning and preparation needed to set up for success. Resources: DietDiva.net Coming Next: Episode 82: Our special guest is Kimberly Brown. Credits: Tara Collingwood, Sheep Jam Productions, Host Shannon Cassidy, Bridge Between, Inc.

My guest today is the incomparable Ann Gentry! She is a visionary leader and pioneer in the plant-based food movement, creating and operating Real Food Daily, which is LA's premier organic vegan restaurant for 25 years, with 4 additional locations. She's the author of Vegan Family Meals, Real Food for Everyone, and The Real Food Daily Cookbook. She has been published in numerous national and international publications, as well as serving as the executive chef of Vegetarian Times magazine and penned a food column in the UK's parenting magazine called Junior. And, we're not done, Ann hosted 52 episodes of her own cooking show, called Naturally Delicious with Ann Gentry airing on the Dish Network. She's been featured on The Today Show, The Talk, Discovery Channel, the Food Network as well as local news and entertainment shows. This list could go on, but I want to start digging into our conversation because this woman is an absolute inspiration! ...Enjoy the show! Find Ann and her cookbooks at www.AnnGentry.com or on IG @AgeLikeAGodess --- Send in a voice message: https://anchor.fm/becoming-ageless/message

In Episode 3 of The Green Life, I have the pleasure of speaking to Vegan author, coach and inspirational speaker, Victoria Moran. Victoria is 72 years young and looks 49. She has been a vegan for 38 years and in her path, she created a charmed life by following he passion, using her God given talents and raising the  good vibrations of the planet wit her actions of kindness. She shares her story, her tips and her Dharma to inspire us all to be kinder to ourselves, animals and planet , in the process, so that us too can have a Charmed Life. I want to apologise for my microphone having a mishap and not recoding my audio as well; but I am still hearable and Victoria is Crystal clear, which is the most important :) Victoria Moran, has been a Main Street Vegan® for 38 years and she held the title of Peta's Sexiest Vegan Over 50, alongside the male winner, Joel Kahn, MD, in 2016/17. She is the bestselling author of thirteen books, including Creating a Charmed Life (in 30 languages around the world); the gentle weight loss classic, The Love-Powered Diet, reflecting the author's own struggle with and recovery from compulsive eating; The Good Karma Diet, celebrating a high-green, high-raw, high-energy food style; the iconic Main Street Vegan; and her latest, The Main Street Vegan Academy Cookbook, coauthored with JL Fields.Victoria is also an inspirational speaker, corporate spokesperson, certified holistic health counselor (HHC, AADP), and founder and director of Main Street Vegan Academy, training and certifying vegan lifestyle coaches. A graduate of the T. Colin Campbell Foundation/eCornell program in plant-based nutrition and a certified Holistic Health Coach (HHC, AADP), she hosts the Main Street Vegan radio show/podcast, awarded the Outstanding Vegan Media Outlet award in 2015 and noted by Feedspot in January 2019 among #3 in the Top 25 Vegan Podcasts.   If interested in her academy program, please click here to apply for the October 2022 intake.Victoria is also the lead producer of Thomas Wade Jackson's exquisite documentary, A Prayer for Compassion, to introduce vegan living to people of faith. Victoria is also an inspirational speaker, corporate spokesperson, certified holistic health counselor (HHC, AADP), and founder and director of Main Street Vegan Academy, training and certifying vegan lifestyle coaches. A graduate of the T. Colin Campbell Foundation/eCornell program in plant-based nutrition and a certified Holistic Health Coach (HHC, AADP), she hosts the Main Street Vegan radio show/podcast, awarded the Outstanding Vegan Media Outlet award in 2015 and noted by Feedspot in January 2019 among #3 in the Top 25 Vegan Podcasts.  If interested in our academy, click here to apply. And she is lead producer of Thomas Wade Jackson's exquisite documentary, A Prayer for Compassion, to introduce vegan living to people of faith.Cited by VegNews among the Top 10 Contemporary Vegetarian Authors, Victoria appeared twice on The Oprah Winfrey Show and her articles have appeared in Yoga Journal, Mothering, Natural Health, Woman's Day, Martha Stewart's Whole Living, VegNews, and Vegetarian Times. Her work has been noted in USA Today, the Chicago Tribune, the Washington Post, Self, Elle, Glamour, Allure, and O, the Oprah Magazine. Victoria lives with her husband, writer and musician, William Melton, with their rescue-dog, Forbes, and rescue pigeon, Thunder. To keep in touch with lovely Victoria Moran please follow her via the following social channels: Twitter: @Victoria_Moran and @MainStreetVeganFacebook: Main Street VeganInstagram: @victoriamoranauthor and  @MainStreetVeganSubscribe to the Main Street Vegan Podcast on iTunes

Dustin Harder is the host and creator of the original vegan travel culinary series The Vegan Roadie, and podcast Keep On Cookin'. Dustin currently works in culinary development with restaurants and non-profit organizations to implement plant-based recipes. He also works as a private chef and cooking instructor. Previously an actor in song and dance, Dustin gave up his tap shoes to study culinary arts at the Natural Gourmet Institute in NYC in 2014. He has since been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. Dustin appeared on Food Networks Girl Scout Baking Championship showcasing vegan baking paired with girl scout cookies in February 2020.Dustin is the author of three cookbooks; Epic Vegan Quick and Easy, Epic Vegan and The Simply Vegan Cookbook. The Simply Vegan Cookbook has been added to Forbes list of "Best Vegan Cookbooks".Dustin currently serves as the culinary specialist with The Physicians Committee for Responsible Medicine. For more information, please explore:The Vegan Roadie Official WebsiteKeep On Cookin' on Apple PodcastsUniversal Meals: Food Everyone Can Enjoy (pcrm.org)Epic Vegan Quick and Easy: Simple One-Pot and One-Pan Plant-Based Recipes: Harder, Dustin: 9781592339860: Amazon.com: Books This podcast is brought to you by Emory Lifestyle Medicine & Wellness. To learn more about our work, please visithttps://bit.ly/EmoryLM

Let's talk about traveling while vegan. In this episode, we talk with Donna Zeigfinger of Green Earth Travel, the nation's premier vegetarian/vegan/eco-travel agency. Donna shares her vegan journey, how she travels as a vegan, and share some tools that have helped over time and across continents. Over the years, Green Earth Travel and Donna have been featured in numerous publications including the New York Times, Los Angeles Times, Washington Post, Veg News, Vegetarian Times, Travel Life, Travel Age – as well as appearing as a guest on various radio and television programs – highlighting the company's commitment to making your trip not only one to remember – but one that makes a difference! You can find Donna here: Facebook - facebook.com/greenearthtravel Instagram - @greenearthtravel   See omnystudio.com/listener for privacy information.

Developing a child is one of the most challenging responsibilities any parent will have in a lifetime. One of the biggest challenges is removing your ego to focus on what the child needs, not what you would need if you were the child. We all struggle to separate these two realities. However, when we can, we will deliver the promise to our children that set them up to live the life they want to live. We talk a lot in this part 2 with Lisa Davis, MPH, about instilling values in children through the perspective of their personalities and giving them space to be who they need to be.   ///   Today we are with Lisa Davis, MPH. Lisa has two decades of experience as a health educator and a broadcaster. She has a Master's Degree in Public Health, is creator, host, and producer of the syndicated "It's Your Health" radio heard on regional NPR as well as host/producer of "Talk Healthy Today" brought to you by Pocket Media (of Clean Eating, Vegetarian Times, Better Nutrition. Muscle & Performance, Yoga Journal magazines).   She is host/producer of Naturally Savvy Radio heard online on RadioMD, iHeart Radio Talk, TuneIn, Stitcher, iTunes, UberRadio, and TalkStreamLive. Lisa is also the co-creator and co-host of the podcast "Active Allyship...it's more than a #hashtag!"   In addition to developing radio shows, if it doesn't seem like enough, Lisa has created, produced, and hosted health television shows. Her first show, Health Power, was seen on KRUZ-TV in California. She was also a regular contributor to Carol Alt's national health TV show on FOX News Channel, A Healthy You.   She also authored her books, Clean Eating, Dirty Sex: Sensual Superfoods and Aphrodisiac Practices for Ultimate Sexual Health and Easy to Love but Hard to Live with: Real People, Invisible Disabilities, True Stories.     Her core passion is helping people find they're why to enable them to live their healthiest life.   /// Topics we discuss:   Daughter with NVLDHelping kids through their challenges Letting people speak for themselves Instilling values in kids Understanding how kids learn Being sex positive with her kidsPromoting positive relationships with Sex   References: Lisadavismph.comActive Allyship is more than just a Hashtag Talk Healthy Today Naturally Savvy Podcast Clean Eating / Dirty Sex - Her Book Naturallysavvy.com Dr. David Campt September 18th Rally Non Verbal Learning Disorder Autism Spectrum Disorder Authoritarian vs. Authoritative parenting   Credits:   Music: Main Theme: "Eaze Does It" by Shye Eaze and DJ Rufbeats, a More In Common Podcast Exclusive. All music created by DJ Rufbeats

Everyone goes through a journey from the beginning to the end. It's easy to look at our stories and think about our limitations and how they will prevent us from doing more. That voice inside tells you one thing that reality doesn't seem to support. Then we focus so much on "what is" because we can't see "what could be." Lisa is an excellent example of looking at life through the lens of what is possible while working through all the early challenges to living a life that feels like she is the best version of herself and still getting better.    /// Today we are with Lisa Davis, MPH. Lisa has two decades of experience as a health educator and a broadcaster. She has a Master's Degree in Public Health, is creator, host, and producer of the syndicated "It's Your Health" radio heard on regional NPR as well as host/producer of "Talk Healthy Today" brought to you by Pocket Media (of Clean Eating, Vegetarian Times, Better Nutrition. Muscle & Performance, Yoga Journal magazines).   She is host/producer of Naturally Savvy Radio heard online on RadioMD, iHeart Radio Talk, TuneIn, Stitcher, iTunes, UberRadio, and TalkStreamLive. Lisa is also the co-creator and co-host of the podcast "Active Allyship...it's more than a #hashtag!"   In addition to developing radio shows, Lisa has created, produced, and hosted health television shows if it doesn't seem like enough. Her first show, Health Power, was seen on KRUZ-TV in California. She was also a regular contributor to Carol Alt's national health TV show on FOX News Channel, A Healthy You.   She also authored her books, Clean Eating, Dirty Sex: Sensual Superfoods and Aphrodisiac Practices for Ultimate Sexual Health and Easy to Love but Hard to Live with: Real People, Invisible Disabilities, True Stories.     Her core passion is helping people find they're why to enable them to live their healthiest life. /// Topics we discuss:   Active ListeningHow she employs it with her daughter Navigating our boundaries with othersOthering Growing up with an Anti-Racist environmentSpeaking up no matter what What it was like growing up Gaining confidenceBeing herself after many years of being shy   References:   Lisadavismph.comActive Allyship is more than just a Hashtag Talk Healthy Today Naturally Savvy Podcast Clean Eating / Dirty Sex - Her Book Naturallysavvy.com Dr. David Campt September 18th Rally Non Verbal Learning Disorder Autism Spectrum Disorder Authoritarian vs. Authoritative parenting   Credits:   Music: Main Theme: "Eaze Does It" by Shye Eaze and DJ Rufbeats, a More In Common Podcast Exclusive. All music created by DJ Rufbeats

Put your party hat on and prepare yourself to learn and laugh with Dustin Harder on Episode 85. We had a BLAST talking about Dustin's story, and I'm thrilled to be sharing his infectious energy and playful personality with all of you!Fun facts about Dustin and his career...His first book, The Simply Vegan Cookbook, has been added to the Forbes list of "Best Vegan Cookbooks" and his second book Epic Vegan was featured on the best cookbooks list for 2019 on "Eat This Not That". Dustin's most recent release is Epic Vegan Quick and Easy. A graduate of The Natural Gourmet Institute, Dustin has worked in plant-based recipe and brand development in addition to serving as a private chef, cooking instructor, and culinary director for the Atlanta health food chain Arden's Garden. He is currently the Culinary Specialist with the Physicians Committee for Responsible Medicine. Dustin is the host and creator of the original vegan travel culinary series The Vegan Roadie and podcast Keep On Cookin'. Dustin has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times, and Paste Magazine. In 2020 Dustin appeared on Food Networks Girl Scout Baking Championship showcasing vegan baking paired with girl scout cookies. Party time! Enjoy!Full Show Notes Click HERE

Listen to a new episode of Your Next Stop recorded live on Fireside with host Juliet Hahn featuring Green Living Expert/Mentor and Green Junkie Podcast host Stephanie Moram.   “Always be intentional with what you're doing!” - Stephanie Moram   Stephanie Moram is a Green Living Expert, the CEO and Founder of Good Girl Gone Green, and host of the podcast Green Junkie, where she guides people to live a greener and more sustainable life without feeling overwhelmed.   Wanting to limit the unnecessary and potentially harmful items she was bringing into her family's home, she began DIY-ing her own cleaning and personal care products. Now with over 10 years of experience, she has helped more than 20,000 people to not only live more sustainably, but to live with less, shop ethically, and reduce their exposure to toxins.   With a combined social following exceeding 50,000, Stephanie has spoken at events like The Most Powerful Women in Network Marketing, Slay Online Sales Summit, Expo Yoga & Wellness Summit, and Be True Brand You. She has also been a featured expert on Good Day LA, KTLA 5, Morning San Diego, CTV Northern Ontario, San Antonio Living, Earth 911 Podcast, Vegetarian Times,  Wall Street Journal, and more!   Learn more about Stephanie at GoodGirlGoneGreen.com. Follow her on Instagram, Facebook, Pinterest, and LinkedIn.   Listen to The Green Junkie Podcast at GreenJunkie.co.   Sponsor Today's episode is sponsored by TookTake, the best way to know if you took, or still need to take your medication & supplements. Visit them at https://tooktake.com/. Get 10% off upon check out by using this code: NEXTSTOP   Follow TookTake on Twitter, Facebook, Pinterest, and Instagram. Find Us Online! Fireside: Juliet Hahn Instagram: @iamjuliethahn LinkedIn: Juliet Hahn FB: Juliet Hahn Clubhouse: @iamjuliethahn YouTube: Juliet Hahn Twitter: @iamjuliethahn

As a child where you told to eat all the food on your plate because there are starving children in (you name the country)? Have you had to toss food because you forgot you had it, or you purchased too much? Tune in as Stephanie Moran, Good Girl Gone Green share how we impact food waste. In this episode discover how… · She became the Green Living Expert · Our habits can cause us to waste foods · Small changes we can make to reduce food waste · As the wife, mom and green living expert how she manages it all · And more! Stephanie Moram is a Green Living Mentor and the CEO and Founder of Good Girl Gone Green, where she teaches busy women how to live greener and more sustainable lives without feeling overwhelmed. Wanting to reduce the number of unnecessary and potentially harmful products she was bringing into her family's home, Stephanie began DIY-ing her own cleaning and personal care products. Now with over 10 years of experience, she has helped over 20,000 women to not only live more sustainably but also live with less, shop ethically, and reduce the overall amount of toxins they are exposed to. With a combined social following of over 45,000, Stephanie has spoken at events like The Most Powerful Women in Network Marketing, Slay Online Sales Summit, Expo Yoga & Wellness Summit, and Be True Brand You. For her expertise she has been featured on CBS Rhode Island, ABC Talk of Alabama, CTV Calgary, Edmonton 630 CHED, Huffington Post Canada, Vegetarian Times, Wall Street Journal, Green Child Magazine, Direct Sales Diva Magazine, and BlogHer. You can follow Stephanie on Instagram @goodgirlgonegreen_ (there is an underscore) This episode's product suggestion are Stackable Cabinet Organizers This episode's book selection is The Organized Kitchen: Keep Your Kitchen Clean, Organized, and Full of Good Food—and Save Time, Money, (and Your Sanity) Every Day! Join my FREE Facebook Group For Women Ready To Live Life Totally Organized If you need help getting organized to better manage your time and life, click the following link to schedule a FREE 15 minute session Contact Me | Janet M. Taylor (janetmtaylor.com) --- Send in a voice message: https://anchor.fm/janetmtaylor/message

Growing up the son of two medical doctors who made house calls, and now author of half-a-dozen best-selling books on natural health and nutrition, David “Avocado” Wolfe delivers an intriguing synthesis of his research on natural and healthy living at his seminars worldwide, and he consults some of the world's top CEOs, celebrities, athletes, and even ambassadors. Author of “Amazing Grace,” “Superfoods–Medicine of the Future” and “Naked Chocolate,” among others, Wolfe is a master of revealing root causes of diseases and addressing them with superfoods, herbal remedies and holistic medicines. He studied at Oxford University and has received a Juris Doctor in Law from the University of San Diego. Wolfe's favorite montra, “Today is the best day ever,” has resounded at his three-day-seminars that sell out around the world, of which he has hosted over 3,000. He is well-versed in natural detoxification and using nutrients for healing and rejuvenation. Wolfe leads the charge for building eco-communities through organic living–a lifestyle of longevity maintained with clean, raw foods, herbs, and spring water. The stated mission of his non-profit tree planting foundation is that “Our goal is straightforward: to collectively plant 18 billion fruit trees for a healthy planet,” – that's approximately three trees for every person alive. David Wolfe is a professor at the Living-Food Nutrition Masters Program based in Patagonia, Arizona and he has appeared on hundreds of broadcast programs and in print media around the world, including CNN's Anderson Cooper 360º, Men's Health, Woman's Day, and Vegetarian Times. Wolfe is also one of the lead educators at the annual Longevity Conference, the Institute of Integrative Nutrition, and the Body-Mind Institute.  David Wolfe joins Chrissie Mayr at The Truth About Cancer Live convention in Nashville, TN to discuss the importance of detoxing, specifically with charcoal. Thank you to our sponsors! Feeling Anxious? Smoke your CBD! Go to Kushy Dreams and use the code CMP to get 20% off your order plus free shipping! https://kushydreams.com/ Dating Sites SUCK! So go check out the brand new and FREE Drom.Date/CMP Use Log In Code CMP and you choose the dealmakers and dealbreakers! Treat yo self! Go to AdamandEve.com and use promo code CMP to get 20% off plus free shipping! Do you enjoy my video content? I use Streamyard and it's made the BIGGEST impact on my livestreams, videos, and clips! FREE 14 Day Trial if you use my referral code! https://streamyard.com?fpr=chrissie

#SurvivingMarriage - Surviving Vegan with Snooty Vegans Ep 022 – Have you ever thought about going VEGAN? Like for more than a day? Like seriously turning your life over to a plant based diet? Still have reservations? You're going to enjoy this show! Co-hosts Rufus and Jenny Triplett, husband and wife team, back on the mic and now also visual via their YouTube Channel, welcome husband and wife team and vegan coaches, SNOOTY VEGANS. They are on a journey of living that plant based life and are helping others ease into it as well. This is the second episode of Season Three. The podcast has expanded to YouTube. Thanks for sharing it around social media. Be sure to share and tell a friend. If you are married, engaged or single, this episode is for you. Also, the insightful Food for Thought segment talks about Marriage Tip #119. This is the twenty-second episode of the Surviving Marriage Podcast. Be sure to SUBSCRIBE. RATE. and REVIEW. Oh, and follow on social media and share with a friend. ANNOUNCEMENT - The Surviving Marriage Couples Card Game is now available! Pick it up HERE "99 Problems but a card game aint one!" SUPPORT OUR SPONSORS: Use promo code PGLWP1 or LWP and Stay 3 nights & Save up to 50% on Sundays at participating Hilton Portfolio hotels worldwide. CLICK HERE Enagic Machines - Text "healthy water" to 347.398.1867 Show Notes: 0:00 - Teaser - A bad diet can wreak havoc on a marriage... 0:51 - Intro 1:32 - According to the Vegetarian Times there are 9.7 million vegetarians in the US 3:20  - INTERLUDE... 3:50 - SNOOTY VEGANS 6:47- Healthy Vegan vs Vegan Junk Food... 8:18 - A Bad Physical will scare you straight 9:10 - Leaving the meats but heavy on the sweets 11:12 - Eating whole food vegan is cheaper 13:16 - WE AINT GOIN VEAGAN! 13:57 - Accountability in a Marriage 15:29 - Mistakes happen! 17:58 - Label snobs 20:29 - Best Vegan Dish 25:08 - Get a Snooty Vegan Tshirt - CLICK HERE 26:26 - Food for Thought - MARRIAGE TIP #119 27:28 - ANNOUNCEMENTS - Be Sure to Subscribe. Share. Rate. Review. 30:08 - Ride Out...

Nutritarian chef Talia Fuhrman just released her first cookbook, Desserts To Live For, a collection of “heavenly desserts with zero guilt, zero sacrifices and zero risks of bodily harm . . . with only good-for-you ingredients.”The eldest daughter of Dr. Fuhrman and his wife Lisa, Talia learned from an early age about the connection between the foods we eat and the state of our health. Inspired by this message, she went on to earn a Bachelor's degree in Nutritional Science at Cornell University.Talia's career has focused on connecting the core concepts of nutritional excellence in a way that is fresh and entertaining, filled with practical tips and the occasional touches of whimsy. In 2014, she released her first book, Love Your Body, a guide for young adults who wanted to embark on a healthy lifestyle. Now, with Desserts To Live For, she's widening her audience and exploring the wonders of healthful treats. “Using this book as your tool,” she writes, “You can ‘eat your cake' and stay healthy, too.” Talia's writing and recipes have been featured in publications and websites including Women's Health Magazine, Psychology Today, Rodale Press and Vegetarian Times, MindBodyGreen.com, and Thought Catalog. What we talked about:5:25- Talia's personality and energy and where that comes from7:40- Talia's day to day life and work13:40- The process of writing her cookbook18:25- Refined flours and the different foods for optimal wellness24:05- G-bombs27:50- Talia's journey with chronic pain34:00- Talia's daily habits that help her show up in the biggest and best ways each day37:15- Favorite recipes in her cookbook40:45- Talia's family's Halloween traditions growing up and her parent's rules with candy42:45- Wrap-upShow notes:Super ImmunityDesserts to Live ForTalia on Instagram@taliastreats on InstagramTalia's WebsiteConnect with Stacey:Stacey on InstagramStacey's WebsiteJoin The Herban Farmacy Facebook GroupShop BeautycounterShop NeogenSandyBoy Productions Shows:Why is Everyone Yelling?The Up and Running PodcastThe Illuminate PodcastI'll Have Another with Lindsey Hein

Liz is an international teacher and author with 43 years of experience working with and specializing in the psoas. Educating both laypersons and professionals around the world, Liz is recognized by colleagues in the movement, wellness, and fitness professions as an authority on the “core muscle” of the human body. Stalking Wild Psoas is her passion and changing the language of body is her mission. Liz Koch is the creator of Core Awareness,™ a somatic approach to deepening the experience of the human core. Beginning with the core muscle, the psoas, Core Awareness™ focuses attention on sensation as a means for maturing and developing the proprioceptive nervous system, which is responsible for skeletal alignment, balance, and orientation. Liz is the author of The Psoas Book; Core Awareness: Enhancing Yoga, Pilates, Exercise & Dance; Unraveling Scoliosis CD; The Psoas & Back Pain CD; and she is a contributing author to Maiden, Mother, Crone: Our Pleasure Playlist and Stalking Wild Psoas: Embodying Your Core Intelligence. Her writing has been featured in Yoga Journal, Positive Health, Massage & Bodywork, Massage Magazine, Yoga & Health International, Midwifery Today, Vegetarian Times, and The Doula as well as numerous small health and wellness publications. Liz Koch is approved by the National Certification Board for Therapeutic Massage and Bodywork (NCBTMB) as a continuing education Approved Provider. The psoas is considered such an unknown muscle yet so important and powerful. Liz first discovered the psoas while attending a human potential class in Boston over 45 years ago. At that particular moment, the teacher, Robert Cooley, was fascinated with the psoas muscle. Having previously been a dancer, he was exploring how injuries and a lack of movement might be tracked back to the midline or core issues expressed in the iliopsoas complex. Between Liz's in-depth inquiry and Bob's encouragement, she eventually shifted my career from being a conceptual artist and sculpture instructor at the Boston Museum School of Fine Arts to the healing arts profession. While working with her psoas, Liz discovered that she had released years of back pain and emotional distress which awoke within her a deep sense of pleasure. She became passionate that people should know what an extraordinary role the psoas plays in recovering health and gaining a sense of wholeness. When she moved to California in the 1970s, her personal explorations of the psoas catapulted her into her current profession. She began by teaching courses on the psoas muscle for local community colleges, dance departments, and massage school programs. Her vocation not only evolved throughout the years but also expanded into wider spheres of influence which included being a keynote speaker at two international conferences as well as teaching both national and international workshops and retreats. What began as a personal journey has continued as the psoas is no ordinary tissue, but a profound segway into the rich interior and exterior world of awareness.  

Nutritarian chef Talia Fuhrman just released her first cookbook, Desserts To Live For, a collection of “heavenly desserts with zero guilt, zero sacrifices and zero risks of bodily harm . . . with only good-for-you ingredients.” Links to recipe and baking items which Talia mentioned are below. Watch the recipe demo here. Get 5 Free Recipes!  Shop Be Green With Amy Amazon Store  The eldest daughter of Dr. Fuhrman and his wife Lisa, Talia, learned from an early age about the connection between the foods we eat and the state of our health. Inspired by this message, she went on to earn a Bachelor's degree in Nutritional Science at Cornell University. Talia's career has focused on connecting the core concepts of nutritional excellence in a way that is fresh and entertaining, filled with practical tips and the occasional touches of whimsy. In 2014, she released her first book, Love Your Body, a guide for young adults who wanted to embark on a healthy lifestyle  Now, with Desserts To Live For, she's widening her audience and exploring the wonders of healthful treats. “Using this book as your tool,” she writes, “You can ‘eat your cake' and stay healthy, too.” Talia's writing and recipes have been featured in publications and websites including Women's Health Magazine, Psychology Today, Rodale Press and Vegetarian Times, MindBodyGreendotcom, and Thought Catalog. Vanilla Powder  Coconut Butter  Almond Flour  Oat Flour  Food Processor  DrFuhrman.com For great whole food, plant based recipes, hacks and more check out: Https://BeGreenWithAmy.com To arrange private Zoom cooking classes or coaching with this lifestyle Contact Amy Follow Amy on Instagram Like Amy on Facebook Follow Amy on Twitter My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we've lost over 130 pounds! I am so excited to share his awesome cooking with you! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!   We work many hours bringing this information to you. Kindly show your appreciation by subscribing to and sharing our channel. This lets us know you liked watching and would like to see more content like this. When you subscribe, it also helps us grow to increase the quantity and quality for your viewing.

The standard American diet (SAD), with its excess of sugar, refined carbohydrates, saturated fat and trans fats, is the primary cause of obesity and diet-related chronic diseases, including cardiovascular disease and diabetes. The question remains how does it impact our sexual health and what can we do about it? My guest Lisa Davis, author of Clean Eating, Dirty Sex: Sensual Superfoods and Aphrodisiac Practices for Ultimate Sexual Health, teaches her readers to stock their pantry with healthy, sensual foods, offers advice on fitness activities that strengthen your sexual health and provide tips for deepening intimacy. Lisa Lisa Davis, MPH has two decades of experience as a health educator and a broadcaster. With a master's degree in Public Health, she was the creator, host, and producer of the syndicated It's Your Health radio heard on regional NPR as well as host/producer of Talk Healthy Today brought to you by Outside Inc.(of Clean Eating, Vegetarian Times, Better Nutrition, Muscle & Performance, Yoga Journal magazines & more). She is also the co-host/producer of the Naturally Savvy podcast and the co-creator and co-host of the podcast Active Allyship...it's more than a#hashtag! Lisa shows you the way, it is your turn to Say Yes and follow her tips for your ultimate sexual health https://lisadavismph.com/

Health is a direct reflection of self-love and self-esteem. –Tess Masters   On this episode of the Plan Simple Podcast, I’m really excited to talk to my friend Tess Masters about using food to feel really good.    If you’ve been around for a while, you know that changing food changed my life. It’s really how I started on my journey years ago. I had things really dialed in … and then I hit 45 and I found myself moody and hormonal. I thought maybe this was just how I was supposed to be, but I didn’t like it. Tess convinced me there was a new level, a new food place for me where I could feel good again. And she was right.    Tess’s program the Skinny 60 helped me right away. It wasn’t a lot of “new” stuff. It was nuances of what I knew. It was putting together different strategies in different ways. As Tess said, it’s “finding the perfect blend of those strategies and of those foods for you and your needs at this time.” Our bodies change, and understanding what you need, now, makes a difference!    We talk about:  The importance of gathering information as a our needs, our hormones, our stress levels, and other things change Better markers than weight, like digestion, energy throughout the day, sleep patterns, how your skin looks The importance of a digestive tune up Making truly sustainable changes focused on balance and feeling better and loving the food you are eating Four principles: priming your digestion, nourishing yourself with balanced nutrition, pacing what you eat throughout the day and your exercise, and restoring Cooking as a gift to yourself and your family BIO Tess Masters is an actor, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, and The Perfect Blend. She is also the creator of The Decadent Detox™ cleanses and Skinny60™ weight loss program. You can find hundreds of easy recipes at theblendergirl.com. Tess and her delicious healthy food have been featured in the L.A Times, Washington Post, InStyle, Real Simple, Prevention, Cosmopolitan, Shape, Glamour, Clean Eating, Yoga Journal, Vegetarian Times, Yahoo Living, the Today show, Fox, Home & Family, WGN, and many others. Away from the blender, Tess enjoys a diverse performance career. She has toured internationally with acclaimed theater productions, worked in film and TV, and lent her voice to commercial campaigns, audiobooks, and popular video game characters. She lives in Los Angeles.   LINKS Tess’s program: Skinny60™  (If you sign up through this link, you also get to plan with Mia) Theblendergirl.com Books The Blender Girl The Blender Girl Smoothies The Perfect Blend The Decadent Detox™  Other PlanSimple Podcasts with Tess The Skinny with Tess Masters Blend It with Tess Masters Doable Changes from this episode: GET SUPPORT. While a lot of healthy changes may be common sense or things you know, getting support to put the right pieces together for you now, can save you a lot of time. Find an accountability friend and see if the two of you can support eachother to drink more water or make smoothies or ditch something that’s not serving you. You can check out Tess’s Skinny60 with the link above. ADD VEGETABLES. We all know we should eat more vegetables. Start where you are and pick one thing. Add a salad to lunch. Try green smoothies. If you are getting more veggies already, revision one meal to center around vegetables with other quality foods supplementing. Search my site or Tess’s for recipes and ideas for delicious and easy ways to make vegetables more central.   NOTICE HOW YOU FEEL. Pay attention to how you feel after eating different foods. Write down what you ate and how you felt—gassy, bloated, foggy, energetic… Look for patterns to help you think about what foods you may want to cut back on or eliminate and what you might want more of.

Lisa Davis, MPH has two decades of experience as a health educator and a broadcaster. She has worked as a Sex Educator, as well as an HIV, and Hepatitis C Educator. She was also a personal trainer and health coach. With a Master's Degree in Public Health, she is creator, host, and producer of the syndicated "It's Your Health" radio heard on regional NPR as well as host/producer of "Talk Healthy Today" brought to you by Pocket Media (of Clean Eating, Vegetarian Times, Better Nutrition. Muscle & Performance, Yoga Journal magazines). She is host/producer of Naturally Savvy Radio heard online on RadioMD, iHeart Radio Talk, TuneIn, Stitcher, iTunes, UberRadio, and TalkStreamLive. Lisa is also the co-creator and co-host of the podcast "Active Allyship...it's more than a#hashtag!" In addition to developing radio shows, Lisa has created, produced, and hosted health television shows. Her first show, Health Power was seen on KRUZ-TV in California. She was also a regular contributor to Carol Alt’s national health TV show on FOX News Channel A Healthy You Her book, Clean Eating, Dirty Sex: Sensual Superfoods and Aphrodisiac Practices for Ultimate Sexual Health came out in February 2019 with Skyhorse Publishing. Her passion is helping people find their why to enable them to live their healthiest life. Lisa's Website: www.lisadavismph.com Visit Michaela https://www.michaelarenee.com/ Subscribe to the Be You Find Happy Podcast itunes | https://apple.co/31qiCQ9 Stitcher | https://bit.ly/37tUVdF Spotify | https://spoti.fi/2IQ50HG iHeartRadio | https://ihr.fm/3o927BS Google Play Music | https://bit.ly/3kga5qF --- Send in a voice message: https://anchor.fm/beyoufindhappy/message Support this podcast: https://anchor.fm/beyoufindhappy/support

Dustin Harder is the host and creator of the original vegan travel culinary series The Vegan Roadie and weekly podcast Keep On Cookin'. Dustin is a vegan chef, cooking instructor and culinary director for Arden's Garden in Atlanta. He is also a graduate of the Natural Gourmet Institute in NYC. Dustin has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. Dustin is the author of three cookbooks, Epic Vegan Quick and Easy, Epic Vegan and The Simply Vegan Cookbook. The Simply Vegan Cookbook has been added to Forbes list of "Best Vegan Cookbooks". Dustin competed on Food Networks Girl Scout Cookie Championship showcasing vegan baking paired with girl scout cookies in February of 2020. Epic Vegan Quick and Easy is available for pre-order now. PRE-ORDER EPIC VEGAN QUICK AND EASY: https://amzn.to/3vQQeneDustin Harder: veganroadie.com IG: @theveganroadieDavid Rossetti: davidrossetti.com IG: @drossetti

Lisa Cherkasky is a chef and food stylist based in Washington, D.C. She has styled food for corporate clients as well as editorial clients such as The Washington Post, The Washingtonian, Smithsonian, Vegetarian Times, Eating Well and National Geographic. The post 732: What’s Involved In Food Styling 101 With Lisa Cherkasky, You’re the Chef [K-Cup TripleShot] appeared first on Time4Coffee.

Lisa Cherkasky is a chef and food stylist based in Washington, D.C..  She has styled food for corporate clients as well as editorial clients such as The Washington Post, The Washingtonian, Smithsonian, Vegetarian Times, Eating Well and National Geographic. The post 729: What It’s Like to Be a Food Stylist With Lisa Cherkasky, You’re the Chef [Main T4C Episode] appeared first on Time4Coffee.

Victoria Moran has been a Main Street Vegan® for 37 years and she held the title of Peta’s Sexiest Vegan Over 50, alongside the male winner, Joel Kahn, MD, in 2016/17. She is the bestselling author of thirteen books, including Creating a Charmed Life (in 30 languages around the world); the gentle weight loss classic, The Love-Powered Diet, reflecting the author’s own struggle with and recovery from compulsive eating; The Good Karma Diet, celebrating a high-green, high-raw, high-energy food style; the iconic Main Street Vegan; and her latest, The Main Street Vegan Academy Cookbook, coauthored with JL Fields. Victoria’s college thesis became Compassion the Ultimate Ethic: An Exploration of Veganism, originally published in 1985 and the first work on vegan philosophy and practice to come from a major publisher.Victoria is also an inspirational speaker, corporate spokesperson, certified holistic health counselor (HHC, AADP), and founder and director of Main Street Vegan Academy, training and certifying vegan lifestyle coaches. A graduate of the T. Colin Campbell Foundation/eCornell program in plant-based nutrition and a certified Holistic Health Coach (HHC, AADP), she hosts the Main Street Vegan radio show/podcast, awarded the Outstanding Vegan Media Outlet award in 2015 and noted by Feedspot in January 2019 among #3 in the Top 25 Vegan Podcasts. If interested in our academy, click here to apply. And she is lead producer of Thomas Wade Jackson’s exquisite documentary, A Prayer for Compassion, to introduce vegan living to people of faith.Cited by VegNews among the Top 10 Contemporary Vegetarian Authors, Victoria appeared twice on The Oprah Winfrey Show and her articles have appeared in Yoga Journal, Mothering, Natural Health, Woman’s Day, Martha Stewart’s Whole Living, VegNews, and Vegetarian Times. Her work has been noted in USA Today, the Chicago Tribune, the Washington Post, Self, Elle, Glamour, Allure, and O, the Oprah Magazine. Moran lives with her husband, writer and musician, William Melton, in a LEED-certified green condominium in New York City’s thriving Harlem neighborhood. They’re co-humans to a rescue-dog, Forbes, and rescue pigeon, Thunder.Chandra/Jo Sgammato is a certified Integral Yoga instructor and has served in a variety of capacities, including General Manager, Executive Director and Board Member at Integral Yoga Institute of New York for more than 20 years. A former book publishing executive and bestselling author, she is also the founder of Yoga At School, a program that brings Integral Yoga into schools throughout the five boroughs. She has produced numerous programs on the wide array of Yoga's gifts to the world. In this episode Yoga Is Vegan's Holly Skodis, Victoria Moran and Chandra discuss the following:Yoga Goes VeganThe six branches of Integral Yoga; Hatha Yoga, Raja Yoga, Bhakti Yoga, Karma Yoga, Jnana Yoga, & Japa YogaListen to Victoria Moran's episode 16 on the yoga is vegan podcast Bhakti Center NYCManu Dawson Yoga is Vegan Episode 11Transcendental MeditationMeat out Day - created by the founder of the Farm Animal Rights Movement Dr. Alex HershaftSwami SatchidanandaDr. Dean Ornish Yoga Goes Vegan: An All-Day Gathering and Retreat If you are financially in need, you can apply for a grant by emailing Chandra to request one.Nutiva Organic Vegan GheeJoin Holly Skodis and Co-host John Caldwell Saturdays 12pm EST in the Plantbased Club on Clubhouse. Download the Clubhouse app and reserve your handle. Once you are in follow @hollyskodis and @vegsurfer and click the bell in the bio for notifications. Subscribe & Listen: Listen & Subscribe on SpotifyConnect with Victoria:Website: mainstreetvegan.netConnect with Chandra: Website: iyiny.org

You have permission to play with your food! In this Live Greatly episode Kristel Bauer chats with Dustin Harder, the host and creator of the original vegan travel culinary series The Vegan Roadie and weekly podcast Keep On Cookin. Dustin shares some of his favorite vegan meals including his secret to making delicious vegan eggs and the best way to cook tofu! Tune in to learn how to make eating plant based food fun! Dustin is a vegan chef, cooking instructor and the culinary director for Arden's Garden in Atlanta. As a graduate of the Natural Gourmet Institute in NYC, Dustin has been featured in such publications as Eating Well, VegNews, Vegan Lifestyle Magazine, Chowhound, Vegetarian Times and Paste Magazine. Dustin is the author of three cookbooks, Epic Vegan Quick and Easy, Epic Vegan and The Simply Vegan Cookbook. The Simply Vegan Cookbook has been added to Forbes list of "Best Vegan Cookbooks". Dustin competed on Food Networks Girl Scout Cookie Championship showcasing vegan baking paired with girl scout cookies in February of 2020. Learn more about Dustin here! https://www.veganroadie.com/ Kristel Bauer, the Founder of Live Greatly, is on a mission to help people awaken to their ultimate potential. She is a wellness expert, Integrative Medicine Fellow, Keynote Speaker, Physician Assistant, & Reiki Master with the goal of empowering others to live their best lives! Follow her on: Instagram: @livegreatly_co https://www.instagram.com/livegreatly_co/?hl=en Clubhouse: @livegreatly facebook: https://www.facebook.com/LiveGreatly.co/ LinkedIn: https://www.linkedin.com/in/kristel-bauer-wellness-expert-consultant-live-greatly-podcast-host-keynote-speaker-4a93881a3/ Youtube: https://www.youtube.com/channel/UC8Nt0qY7wPUE8BumTV_dvfw Check out Kristel's free mini course with the keys to success and fulfillment here! https://www.livegreatly.co/courses To learn more about Live Greatly's transformative online courses for personal development and self-improvement, to discuss collaborations and partnerships, or to book Kristel as a speaker or consultant visit www.livegreatly.co --- Support this podcast: https://anchor.fm/kristel-bauer/support

Ever wonder how a groundbreaking, pioneering, and award-winning chef and cookbook author came to such a place? Today, we'll find out from Deborah Madison. After working at breakthrough restaurants Chez Panisse in Berkeley and Greens in San Francisco, Deborah Madison made her mark in Rome, opened Cafe Escalera in Santa Fe, and became a prolific writer of cookbooks and articles about foods for places like "Gourmet" magazine and "Food & Wine." Her latest book, which is entitled, "An Onion In My Pocket," is a memoir. It has been very positively reviewed in many places with terms like "beguiling, honest, and captivating." And in the words of Marion Nestle, a well-known figure in the food area, the book shows how the path that carried Deborah to become what Marian said is, "The consummate vegetarian cook and cookbook writer."   Interview Summary   So your book, "An Onion In My Pocket" - that's a really intriguing title. How did you come to that?   Well, there was an onion in my pocket one day. And I just was writing about it, maybe telling my editor about it, and she said, "Oh, we should use that for the title!" There was an onion in my pocket because I had been cooking with a friend and these onions were leftover from a pizza we were making. They were beautiful onions and I took it home with me. And then I went to Spanish class and it was in my pocket along with my pencils and papers and things like that. And I took it out, put it on the desk, and people started to laugh. And I thought, to me it's normal that I have an onion in my pocket or I could have anything in my pocket. I've even had a snake in my purse that I brought home once because it was going to eat gophers, which I really appreciate. So that's how that came about.   Wow, all kinds of interesting things show up in your pocket, in your purse. So in your book, you write about some of your other 14 cookbooks and what was involved in writing and publishing them. Which ones mean the most to you?   Well, I think Local Flavors does, Seasonal Food Desserts and above all, Vegetable Literacy. And they mean something to me because actually the first chant that we learned at Tassajara, which is the Zen monastery I was at was: 72 labors brought us this food. We should know how it comes to us. And all these books are indirectly about how food comes to us and the stories of food. And they're interesting to me and I'm still very interested in that question. So those are my favorites.   So Deborah you mentioned something that I find fascinating about the story of food. Does it seem to you like it does to me that more and more people are becoming interested in the story of their food, and do you think this is a positive trend?   Well, I feel like it's both positive and not so positive. I hope we're not going to lose what we've gained in variety, particularly of vegetables because it's been a long, long fight. You know 40 years ago there was nothing, there was really nothing to eat and now there's a lot. And yet people are going back to old things as vegetables become harder to get. I've even cooked corn dogs for my husband who requested them. And I thought, Oh really? I've never even had a corn dog. What is a corn dog? I had to go online to learn how to make one. I think that there's kind of a retrograde happening right now in the pandemic at the same time I think that people are interested in the story of their food and they have to be because it's disappearing.   As I look out there and I see more and more restaurants have a board on the wall that lists the farmers where the food comes from and you hear people talk about food miles or the environmental impact of the foods they're purchasing or consuming. And you know, people are interested in animal welfare or others are interested in some other issue of theirs, but when you put it all together it seems to me that the number of people care about these things has gone way up. And then I at least see that as a very positive trend. But I appreciate your thoughts on that.   I think it's a positive trend too. And I like it and I hope people really do what they say for here in New Mexico. People would say, "Oh, we use local food" and they'd order a pound of lettuce or something like that. And it would run out. But I think people are doing more. You can taste the difference. You can see the difference customers aren't stupid. You know, especially if they shop at farmer's markets there they're familiar. And if they have gardens and I think more and more people are gardening, at least judging by the seeds and how they're disappearing from companies who take breaks and fulfilling orders and that kind of thing. But I think you're right. I think there is more of a concern than there has been in the past.   So you write about what you call Kitchen Lessons things that you've learned often from customers. Can you share some example?   The one I was really interested in was 'Don't Apologize.' The example I used in the book was with a customer who said he loved the smoky flavor and the mushroom soup we had made. I know I knew there wasn't supposed to be a smokey flavor. So I just said, thank you very much because why make him feel terrible about misjudging or not recognizing that the solids have fallen to the bottom of the pot and were scorched. And that that's what he was tasting. So that was a lesson that I did learn very much from customers.   Other lessons I knew or I learned were to one eat in the dining room. Like a customer is very, very important as a way to getting to know your food treat everybody the same for sure you have to do that. And I mean I learned these lessons in the most painful ways possible. Marion Cunningham taught us a really good lesson when she said, "Debbie, dear do you not believe in salt?" And then she talked about salting food and how you should salt as you go, when you cook. Let's see be gracious always to everybody. You know, people would come into the kitchen and tell me that that was the best meal they'd had. And I'd wanna say, "you're kidding." "What do you eat normally?" You know, but I finally had to learn that their experience was very different from mine and that it was just important to say, "I'm so glad you enjoyed it," and actually mean it.   And the last lesson, wasn't so much a lesson but a hint of things to come, which was; know that the six months in the beginning will be the hardest but you will get to leave one day. And that did happen almost to the day. And I was reflecting upon that and thinking at the time, "Oh six months have gone by, I've made it, we've made it." And now Greens is over 40 years old. It's amazing.   Let's talk about that a little bit. So if you think back to those days when you worked at places like Greens and Chez Panisse, how are those or similar restaurants different today than they were back then? Certainly they're more popular and visible, but beyond that have things changed much within the restaurants?   Oh yes, I'm sure they have especially Chez Panisse because I never, ever could walk in and get a job like I did then. I just wanted to work there so badly and it made so much sense to me, their food made so much sense to me. And I don't think I would have been able to do that today for sure. Alice isn't there so much, like she was then and it wasn't some new greens for one is the dinners are all a carte menus. They're much more expensive. They're beautiful. And menus are printed on heavy paper stock. The waiters know the difference between espresso and espresso, which we didn't really understand, so much then we thought that coffee drink was to get you going. And it is, but it's not an express as espresso is pressed, things like that. So I think they are different but I think in some ways they're the same. Their commitments are the same. They're just many more restaurants that are doing that kind of thing too.   I scanned the titles of your books. Nine of the mentioned vegetables in the title but you say you're not a vegetarian, what is that?   Well, I just find it's too limiting. It's just too limiting. I think I'm probably a natural vegetarian and that's the food I really love to cook and eat. But if we are a nation meat eaters and I really think we are I feel it's important to know what that's about. And that's why I've been on the board of the Southwest Grass-fed Livestock Alliance twice. And if somebody, I know like my husband, for example wants meat and he was raised with meat, I'm happy to cook it for him. I don't like the limits of vegetarianism or any kind of food title. I don't really care to have a label attached to what I eat.   So given that you're so prominent and writing books for people who are vegetarian do you get any pushback yourself for the fact that you're not strictly vegetarian yourself?   That's the strange thing is I don't I have never gotten pushed back. Maybe people are horrified. I don't know, but in my book, 'Local Flavors' I actually did have 11 recipes that were for meat because meat was appearing in the market. And this was about the farmer's market movement across the United States. Nobody seemed to notice nobody commented. I don't know. It's odd. I haven't gotten pushback. On the contrary, I feel that people are sort of relieved with this book in a way. I'm not super strict about anything. I'm just not, I have a hard time being struck. Research about the vegetables I eat, I want high quality.   So what do you really think matters about food and how do you define the concept of nourishment?   Well, food that's cooked with a mind of kindness and generosity, care, thoughtfulness, maybe even simplicity. I think that that's, what's important as much more important than what is on the plate, whether there's a meat or not. And I actually did end the book with a lot of stories about meals I remembered and some of them had meat some of them didn't, but the point was that they were so generously given and prepared for me that I remembered them. Some of them happened quite a long time ago.   You know what's fascinating to hear you use words like generosity and kindness and describing how food can be given and received. How does that come through in the way say a restaurant can provide food to people or how families can do it? Cause it sounds like that's very important.   Well, it is. And I've always found that to be true at Chez Panisse. I love, for example, when people come into a restaurant they're welcomed with kindness with, "hello, can I help you?" And “Oh, you have a reservation with time and please follow me” and there's bread on the table. All those are something good. And that's a kind of food kindness that can be extended to strangers. I was writing in my book about more personal kinds of kindness, but not always. In fact, the first story I tell was a meal in Scotland that I had, and it really pointed me to my 'North star', which was about how food in season and in its place is the best food always. And you know, that was because a woman agreed to feed this older woman that I was traveling with and myself and we was really hungry and we sat and waited and we looked at the garden and we looked at the Lake and pretty soon she came in with a platter with the vegetables, from the garden and fish in the Lake. It was beautiful. It was really quite stunning   Bio Deborah Madison is an American chef, food writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets. Madison grew up in Davis, California, and earned a bachelor's degree with high honors in sociology/city planning in 1968 from Cowell College at the University of California, Santa Cruz. She then cooked at Chez Panisse and was a student for eighteen years at the San Francisco Zen Center. She was the founding chef at Greens Restaurant in San Francisco which opened in 1979. She then cooked for a year at the American Academy in Rome, Italy. She has written for the magazines Gourmet, Saveur, Food and Wine, Kitchen Gardener, Fine Cooking, Orion, Organic Gardening and Eating Well, and for the Time-Life Cookbook Series. She has also written for Martha Stewart Living, Bon Appetite, Diversions, Kiplingers, Garden Design, Kitchen Garden, Cooks, Vegetarian Times, Metropolitan Home, East-West Journal, the Los Angeles Times, Home and Garden, and the International Slow Food Journal. When she first moved to New Mexico, Madison managed the Santa Fe Farmers' Market and served on its board for a number of year. Madison has been active in the Slow Food movement, founded the Santa Fe Chapter, was active on the ARK committee and served on the scientific committee of the Slow Food Foundation for Biodiversity. She is on the board of the Seed Savers Exchange and the Southwest Grassfed Livestock Association, and is the co-director of the Edible Kitchen garden at Monte del Sol Charter School in Santa Fe, New Mexico. She is the founding chef at Café Escalara in Santa Fe.  

I sat down with world-renowned vegan chef and author Jason Wyrick who has co-authored a NY Times Bestseller "21 Day Weight Loss Kickstart" as well as the book "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico". He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience which is now defunct and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. We talk about being vegan, health benefits, dairy, cheese, his home delivery service of amazing vegan food called The Vegan Taste and his restaurant Casa Terra. Jason gives us such a great insight of his progression of eating like most of the population to becoming a vegetarian and finally a full out vegan. It was such an honor for me, to have such a celebrated chef and author on my show. Because I've eaten his food, this conversation had so much more of a meaning due to my various attempts of being vegan myself. I hope you enjoy this conversation and the knowledge Jason shares with us all from his heart. Jason Wyrick: Vegan Food Delivery Service: The Vegan Taste Vegan Restaurant: Casa Terra Co-authored a NY Times Bestseller: "21-Day Weight Loss Kickstart" and "Powerfoods for the Brain" with Dr. Neal Barnard, MD. Other books he has written are "Vegan Tacos" and "Vegan Mexico"He was the food editor for "Living the Farm Sanctuary Life" with Gene Baur and Gene Stone. He's a coauthor of "Clean Protein" with Kathy Freston and Bruce Friedrich. Connect with Jason: YouTube: https://www.youtube.com/user/thevegantaste/videos Facebook: https://www.facebook.com/jason.wyrick.5 Instagram: https://www.instagram.com/casaterrarestaurant Twitter: https://twitter.com/VeganChefJason https://youtu.be/6jzSCBvX7PA ********** Podcast Music By: Andy Galore, Album: "Out and About", Song: "Chicken & Scotch" 2014 Andy's Links: http://andygalore.com/ https://www.facebook.com/andygalorebass ********** If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. For show notes and past guests, please visit: https://joecostelloglobal.com/#thejoecostelloshow Subscribe, Rate & Review:I would love if you could subscribe to the podcast and leave an honest rating & review. This will encourage other people to listen and allow us to grow as a community. The bigger we get as a community, the bigger the impact we can have on the world. Sign up for Joe's email newsletter at: https://joecostelloglobal.com/#signup For transcripts of episodes, go to https://joecostelloglobal.com/#thejoecostelloshow Follow Joe: Twitter: https://twitter.com/jcostelloglobal Instagram: https://www.instagram.com/jcostelloglobal/ Facebook: https://www.facebook.com/jcostelloglobal/ YouTube: https://www.youtube.com/channel/UCUZsrJsf8-1dS6ddAa9Sr1Q?view_as=subscriber Transcript Jason Wyrick: Joe: All right, welcome, Chef Jason Wyrick, this has been a long time coming for me. I have looked forward to interviewing you the moment I tasted the food that was delivered to my house. So here we are and I'm so excited to have you on the podcast and I really appreciate the time and you actually saying yes to me, so thank you so much and welcome! Jason: Well, you're welcome, I appreciate you having me on here. Joe: Yeah man this is a, the way this came about for me was I got a flyer in the mail and it was one of those things like come to this free, healthy dinner to hear some, I don't know, some sort of talk about healthy eating and nutrition. And it happened to be from a nutritionist, a company in town, like an office in town. And I went and then I, I got pulled into it, you know. The food we had was great, but it wasn't necessarily vegan, it was just healthy. But then when I got into the program, which was not cheap by the way, but I felt I was worth it. They started to say, you know, do all this blood work and then we found out my, I knew my cholesterol is always a little high. So their program is doing vegan for 30 days on their menu. And then from there, you, you know, you the hope is you stay with it or you alter it a little bit or whatever, so that's how I got into this. And the problem for me was I literally was so busy I did not have the time to prep my food. It was taking me like half days on Saturdays, half days on Sundays. And I was like, my weekend is shot and I've prepped all this food and, and I, you know, any small amount of time I had was gone. So then I really went on the hunt for trying to find healthy vegan food that I could just literally eat and not do anything with. I had already done, I think I did Sun Basket a while back. You know, all the food prep things that you know Jason: Right. Joe: of and we talk about. So that's how you and I got connected. I, I don't even know how I ended up finding you. I say it was just purely, I was so desperate doing a Google search and I found you and I was like, SOLD! You mean I can just heat it and eat it, right? That's that's your thing, it's just heart and eat. So here we are. So I want to start from wherever you want to start. I know that this was a health thing for you in combination of other things. But knowing the stories that I've read and interviews I've seen of you, that this came about more for a health reason initially for you. And then it just blew up from there and and it became your passion, which is really cool to me, because this is what I preach on this show and on my videos, is that I want people to live or fulfilled lives doing what they love. And it's cool that you went into that direction knowing some of your past, which you can talk about om how this all started for you. So take Jason: I'm Joe: It away! Jason: Sure it was a kind of a winding journey, I think I mean, it, it seems kind of straightforward when you look at it. I was unhealthy, I went vegan, I got my health back. Hurray! But that's, that's really not how it started, I mean. It's starts when I'm a little kid because, I think I didn't eat great, but I didn't eat bad for the kind of regular American diet. Which meant, you know, my mom cooked some of the meals and occasionally ordered out and I played sports all the time, I was always active. So I was a super healthy rail thin kid. And then as I got older, towards the end of high school and in college, I kept eating the same way I had been eating the last few years and last few years had changed because my mom went to work, she got busier and so our food choices changed to, "What, which one of these seven different chicken dishes do you want tonight that I know how to make? or would you like Taco Bell or Burger King or Pizza Hut or something like that?" So when I stopped playing sports all the time and was super active, the calorie and taken and honestly, like the terrible food I was eating, started to catch up with me. And so I, I probably put on 30 pounds from when I was 16 to probably 19 and just kept going up about 10 pounds a year from there. Jason: So I was already getting overweight. And then right at the end to college, I started learning how to cook. So I went to, I went to this really great Egyptian restaurant in Fort Worth where I went to college, had the ah this amazing meal with the first amazing meal I'd ever had. And I was like, "I want to learn how to eat like this!" And I'm broke because I'm in college. So I started to learn how to cook for myself. And then right after that, it was like two months after that, I went vegetarian and that was solely for ethical reasons. No real idea of the health impact or anything like that, that it has. I didn't care at the time, I was just going to keep eating food that was super tasty and not worry about the health part. So, of course, even going vegetarian, a couple gaining weight. In fact, I was kind of a stupid vegetarian, I'll just be blunt about it. I took the meat I was eating and I replaced it with blocks of cheese. So instead of these instead of like these super fatty steak fajitas loaded with sour cream and cheese that I was eating before. Now I was eating cheese lover's pizza from Pizza Hut and the additional topping was extra cheese. Exactly! [laughter] Joe: [laughter] Jason: And that was that was my dinner. I was with someone at the time, she had her own pizza. It was it was terrible. And so I became incredibly overweight. I weighed about 330 pounds and I got type two diabetes by the time I was in my mid 20s. And I was, I was faced with having to take insulin for the rest of my life and in basically starting to deteriorate even more. Like I was already deteriorating, my eyesight sucked, sleeping 10 to 12 hours a day. Everything you can think of with Type two diabetes was going wrong with me. So I was facing having to take medication and deteriorate for the rest of my life, which was probably not going to be that long at this point or changed my diet. And so it's, it's funny because I was, I've been vegetarian for five years and I had, I had heard of vegans, but I didn't really know what they were. And I even made fun of it a little bit.[laughter] Joe: Right. Right. Jason: This was back in the late 90s. And then all of a sudden it's 2001 and I'm faced with having to make this choice, do I do I give up this food that I love, which is cheese, and live a better life or just keep going with the cheese and and it's funny because even though it it sounds like a no brainer, like eat cheese and die or give up cheese and regain your health. I mean, it sounds like an obvious choice, but there is so much there's so much pain involved in a lifestyle change, that the stress of that was really bad in itself and, and going vegan in 2001 when really no one else around me was, was vegan. It meant I had to learn how to cook, I had to learn how to fend for myself, I had to completely change all these foods that I knew how to make and eat when I was growing up. And so it was super stressful at first. And so I relaxed a little bit and decided I was going to give myself a cheat day. So I was going to be a cheating vegan once a week. So every Wednesday night I'd go out and I get all you can eat enchiladas at my favorite Mexican restaurant and they bring them out in pairs they'll bring you two enchiladas at a time. And the first time I went in there, the waiter was like, "OK, yeah, whatever, it cool! He brings out enchiladas, except I eat 14 of them. Joe: Oh, my gosh. Jason: And then they come back the next week and all of a sudden the waiter's like, "Hmmmmm" because I need another 14 enchiladas. So by the third week, the waiters like "I hate you but I have to serve you anyway." Joe: You're like the, you're like that all you can eat buffet, crab, Jason: Right. [laughter] Joe: Leg guy. [laughter] Jason: It's it's probably familial in some way because I know my, my little brother would go to a Mongolian stir fry places and he take the bowl and see how much he could pack in the bowl because it was one pass through. And so he'd, he'd have the regular bowl and it only come up like three inches and then there was like the six inch pile of stuff on top Joe: Oh, Jason: Of the. [laughter] Joe: My gosh. It's. Jason: So there must be something familial about that, that buffet all you can eat thing. I, so I, but anyway, the point is, I, I did that for a few months and even then I managed to start losing weight and my symptoms went away. So I'd be vegan for the entire week, except for this one, one rather egregious cheat meal but it was still just one meal. And then it went to once every other week when I would go to this place. And then once a month. And then I remember the last time I purposely had went to this place in order cheese that I order in the enchiladas and I, it was a weird experience because I looked at them and I realized they didn't taste good to me anymore. They didn't have that, that feeling you get when you cheese that Homer Simpson like, "dooonnuuttt" like when you eat dairy, so I didn't have that anymore. They didn't taste good and I realized I was ordering them out of habit and not because I actually wanted them. So I didn't even eat the enchiladas, I pushed them away, paid the waiter, who probably sighed relief Joe: Right. Jason: that I was getting had their there and that was the last time I ever stepped foot in that place. And at that point, I was a full on vegan, which took me about eight months. And it also coincided with me completely getting rid of diabetes. Jason: And Joe: Incredible! Jason: After the first year, I dropped about 60 pounds and then when I added in some real exercise, I dropped another 60, so I dropped about 120 pounds over two years. Joe: That's incredible. And I think Jason: Yeah. Joe: What people need to understand about you, you're a big guy. Like I know Jason: Yeah. Joe: from the interviews and stuff, 6' 3", right? Yeah, I mean, that's you know, and and I think at one point you said you, you went to school and lived in San Antonio...Fort Worth, sorry. So you're like in steak town. Jason: Yeah, I mean, Joe: Right. Jason: The nickname of Fort Worth is Cowtown. Joe: Yeah, ok, so there you go! Yeah, so that must, the be, that must be hard. It's just the stigmatism with, you know, vegan and yoga and all of those kind Jason: Ok. Joe: Of things. Right. It's tough. Jason: It depends. OK, it was weird because Texas is really interesting. I mean, I grew up here in Arizona but my dad is Texan. And so I was already pretty familiar with Texas before I actually moved there for school and stayed there afterwards. And Texas has this reputation of being big and boisterous and rednecky and it is. But it also has has this huge liberal side and has this huge health side, has this huge vegan side to it. I mean, I remember when I was in college, I went to the Texas Vegetarian Chili Cookoff. And this was in the mid 90s and it was like this huge gathering of people from all over Texas doing this Chili Cookoff. Like Texas had one of the biggest vegetarian societies in the 90s, at least when I was there participating in that stuff. And so Texas is just this really cool mix of all these different things, religion and Atheism and big hair money and rebel activists and steak eaters and vegans and no one is quiet about it. Maybe that's the one thing about Texans is, you know, everybody kind of gets by in the big city but they're, they're friendly but boisterous about that stuff, which makes it really cool. Anyway, that's my tangent on Texas. Joe: No, but that's great, because it's exactly you, you saying that is exactly how it educates people to know that it's not just big hats and boisterous voices and steak and whatever, it's, I had no idea that you would think that long ago people were vegan in the state of Texas. Jason: I mean, I think, I think Fort Worth had one of the first vegan restaurants in the country, which was Spiral Diner that opened up in 2001. Joe: Yes, I don't think anybody would ever know that. So that's, that's cool. So the tangent was great. OK, so you are, this is what year now that you go full vegan? Jason: So that was the, I started the beginning in 2001 and then I was full vegan by the end of 2001. Joe: Got it. Jason: And I think, I think I might be more like a lot of other people with this, like I've, you know, I've written books with a lot of the vegan doctors and usually their message is that's all or nothing proposition. You go from zero to 60. And from a physiological standpoint, you're going to regain your health really fast that way. But if you're miserable doing it, chances are you're going to quit out. And so I think for a lot of people transitioning, as long as they have it in their mind that it is a transition, it makes it easier for people. So that's that's what I did. It took me it took me about eight months to fully transition over. And I tried to zero to 60 approach for Joe: Right. Jason: three weeks, and it, I was miserable. Joe: Yeah, and for me, the 30 day thing I did not find hard, the part I found hard about it was the meal prep and that's literally what was difficult for me. And I even heard you in some other interviews, the good thing that we have going for us these days is that it's, it's much more accepted in the world. And when you go out to a restaurant, there are options that would have never been there 10 years ago. Jason: Yeah, there are plenty of options, Joe: Right. Jason: Which has made it an interesting landscape for vegan businesses. Because I think in the past, vegan's gravitated towards vegan businesses because that was their only choice. And now at least in the Phoenix area, vegan businesses are just one amongst a bunch of other vegan options. Joe: Right, but I think the key and the reason I was so excited to have you on is what helped me get through the, the, the next 30 days that they asked me to do because they could see that my cholesterol was dropping. So Jason: Great! Joe: They were like, will you, "Are you willing to buy into doing it another 30 days? And towards the middle or end of the first, as I think when I came across your website and then it was easier for me to say yes, because I literally just could not afford the time to prep. Jason: Right. Right. Joe: But but besides that, the biggest thing for me was the taste. And I don't know, like this could be a trademark or something that I'm saying, but I didn't know vegan food could taste so good, and you can still Jason: No it's true, Joe: if you want. If it's not taken by somebody, it's all yours. But, yeah, that's what it was for me, man. When I first dug into it and the way I worked with you was that I wanted it spicy, which you were all down for. I think even when I, I got from my doctor what I needed to do, he said, OK, well, if you're gonna get this food from The Vegan Taste, just make sure, ask them if it's low and oil, right?. And it so... Joe: It everything was a yes. Like all, you know, that was when I wrote to you, Yes, you know, it's either low or minimal oil or no oil. And I can get it the way I like it, so you made it spicy, which is the way you said you liked it in email. Jason: Right. Joe: So it was like the perfect marriage. I was like sold! Jason: Yeah, I think that's, that's the key to getting people to make a change. It's about honestly, I think it's like about the in the environment that you put people in. So I know Dan Buettner, who wrote the Blue Zones by it. And one of the things that he told me that really impacted the way I thought about food and getting food to people and the way we treat people, is that the the biggest determinant for someone making choices that let them live a long time was not their willpower, was not a doctor's prescription or anything like that, it was the environment in which they lived. And so if the choices were easy to make, to go out and exercise, statistically speaking, more people would go out and exercise...that way. And so to me, food is part of the environment that you're in. And so the easier I can make it on someone to make a better choice for themselves, the bigger chance they are they're going to have to actually make that choice. And so for me, that's putting ready to eat meals in front of someone that's going to make them happy. Joe: Yeah. Jason: The less you have to worry about it, the easier it is for you to be healthy. Joe: Yeah, it's it was so nice to find the website. It was that, I could hear that sound when the heavens open, I was like "Thank you!". It's the only thing that's gonna keep me on track. Now, you know, before, before we get too deep into this, I'm not full vegan. Since doing nutrition program, I've cut out a lot of, like I would use, I would snack before dinner. I'd be so hungry I'd come home at four o'clock, whatever, and I'd pull out the the block of cheddar cheese and some Triscuits and, you know, just take the edge off. I, I stopped doing that a lot more than I use, you know, it's, it's cut way back to almost minimal, you know, to none. I don't drink, I used to drink half and half of my coffee and now all I use is either oat milk or almond milk. So I've completely switched over to that type of stuff. So while we're on the subject of, of, you know, how this has helped you, why do you think dairy is so bad? Is it just that it's like, was it not meant to be eaten or drank? Is it just like we've created this product that should not have existed? Jason: I think so. I mean, dairy's primary uses to grow a baby. And so you're you're consuming something that's meant to grow another being and as, as adults, we're not, I don't think we're supposed to be consuming foods that are continue endlessly making us grow to that scale. Like I have a five year old daughter, I watch how much she eats and sometimes as much as I do, because she, she's always out there running around and she's, like I look at her in a week later, she's taller and I'm like, oh, my God! And so calorically dense foods are good for her, I mean, that's why human mothers breastfeed and you know, all this other stuff. But then when you stop growing and you keep eating those foods, you're consuming growth hormone and all this other stuff that I don't think we're meant to be consuming. And then, you know, there are a couple other issues that go with it, which it turns out casein, which is the protein in milk seems to be carcinogenic, even, even in that milks appropriate species after their weaning, it seems it seems like the incidence of cancer goes up in that species if they continue to consume milk even from their own species after they're supposed to stop drinking it. And then, I mean, look at us where we're drinking stuff that's meant to grow a baby cow into this big monster cow compared to humans I mean a cow is pretty heavy. Jason: So, you know, there's, there's that it's, it's loaded with fat and it's all if you have cheese, it's all condensed down into this calorically dense product with all these other, all these other ingredients into it that are probably not meant for us to just get fuel. And it's all like if you take milk, milk is this big volume, take cheese and it comes down to  this little thing, all that condensed down. It's like a black hole of food. And then you're you're eating that, so, of course, no wonder you're you're getting fat, you're having arteriosclerosis as you age and all these other problems. So that's why I think the health problem is with dairy. From, from an evolutionary standpoint, it's was a good thing because you could have this nutrient dense food even in times of famine. That's, that was one of the benefits of cheese because cheese was basically shelf stable in a long period of human history when we didn't really have very many shelf stable foods, the same way that after a fashion beer, a shelf stable, just one of the reasons that beer was traded there and there are all these ways to preserve foods during times of famine and we just don't live in that anymore. Joe: Right. So on the dairy part of this, what I guess people have a hard time thinking of how they would substitute a cheese for these recipes, and I know that in you know, you have this enchilada recipe and you, there's I mean, you have a ton of different recipes. What are just some off the top of your head, some substitutes that you do use for cheese? Like, how would someone make a pizza? What would they put on it as their cheese? Jason: You know, it depends. There are a lot of nondairy commercial cheeses out there. I think from a health standpoint, they're good insofar as you're not getting casein and all these hormones that go with it, but I can't pretend that they are health food. Joe: Right. Jason: I mean, it's base, it's like cheese is solidified fat when it's dairy and the non vegan cheeses are still a solidified fat. They just have all the other junk that goes with them. So, you know, if you if you limit that look, if you're going to have a pizza and you have it once a week and you put some vegan cheese that's made out of almonds or cashews or something like that on it, you're going to be OK. If you do that every single day, you're not going to be so OK anymore. You can still be a junk food vegan. In fact, it's easier now to be a junk food vegan than it is to be a healthy vegan, because you can run over to Carl's Jr. and get a Beyond burger, that's, you know, still loaded up with all this fat and it's still a burger where as when I went vegan almost 20 years ago, if I was craving a burger, I had to make it myself. Joe: All right. Yeah, I mean, the creativity Jason: So that's. Joe: That, that you have to come up with for these recipes must be daunting. Jason: I sometimes, but only because when I do a lot of recipes, Joe: Right. Jason: I mean most, most chefs at a restaurant might do 30 recipes throughout the year. If they're really pushing themselves. I think with the delivery service, we're doing 300. Joe: WOW! Jason: Every, every year, at each year, it's different too. Joe: Ok. So you're rotating 300 recipes a year from The Vegan Taste. Jason: And we're just making about as we cook every week. Joe: It's amazing! Jason: Yeah, it's, it's, it's daunting, but it's cool. Joe: Yeah, it's. Jason: Yeah, I mean, and like back to the cheese thing, sometimes it's replacing that, that fatty mouthful, mouthfeel that cheese gives you so you can even use something like an avocado or you can use, what are my favorites is this thing called pipián verde, which is just this ah pepitas and tomatillo puree. It's it's a classic Mexican dip and I'll just use that on enchiladas or we'll make our own cheese at the restaurant, sometimes we'll make it just out of almonds and some other ingredients and we'll make our own queso fresco like that and we make our own mozzarellas and stuff. That's a little laborious, I think, for the for the home cook, it's just getting that, that creamy texture which you can get from nuts and seeds. Joe: Right. Yeah. Because even on the recipes at Casa Terra, your restaurant, I saw that there was I think you have is it brick oven pizzas or just... Jason: Yeah, Joe: Or Jason: We have worked fire Joe: Wood Jason: With Joe: Fire. Jason: Fire pizzas Joe: Right. Sorry. Wood fire. Yeah. And so and I did see one of the recipes are one of the descriptions of the you know, the pizza said mozzarella. So I was like, OK, how does he doing that? Jason: Right. It's just a, when you get to that type of cheese, that's it's a little time consuming and it's a mix of art and chemistry. Joe: Yup. It's just it's incredible. So I know we just kind of skipped over it a little bit but we talked about your daughter and, and I and I know we talked about, we didn't quite say that she's vegan, but I know that she is from based on my research about you. And I know it's tough with kids these days with all of the gluten allergies and, and everything that's going on that or used to be a lot tougher. Now, its parents are more aware there are more options and I would think that it's almost the same thing with your daughter as it is with a child that has a gluten allergy. When they go to a house for a birthday party and let's just go back to using pizza as a example, because that's how I grew up, right? That your parents would buy a bunch of pizzas, and... What does she do in that case? Or how how do you let the parents know that she's vegan and that, you know, that isn't something she would (A.) like to eat or (B.) she shouldn't eat or (C.) it might make her sick of she eats because she's not used to eating cheese. Jason: We just we tell them and ask them not to make a big deal out of it. And then we make sure our daughter has food that totally owns everybody else's. Joe: Perfect. Jason: I Joe: That's awesome! Jason: When she was in school before COVID hit, the teachers were asking if we could bring stuff for them. Joe: That is so funny. I can imagine, no I, listen, I know what it smells and tastes like. Every kid we sit there with, their pizza from Dominos going, WWO!, what are you eating? I'll trade you, I'll trade you two slices for that, that's perfect. Well good, she's totally vegan incorrect? That's amazing. So you, what is the Vcology project? Is that how you say it? Vcology Project? Jason: Vcology. Joe: Vcology. So. Jason: It's pretty much the umbrella for all the stuff that I do. Joe: That's what I thought, I just wanted to make sure. And I, because I know that you spoke about The Vegan Taste, which is the home delivery food service, Casa Terra, which is the restaurant out in Glendale, Arizona. And then I heard you speak about other things potentially coming down down the road, so I assumed that that was the umbrella where all of these things would fall under. Jason: Yeah, I mean, we're working on commercializing our cheeses on a large scale. We've already had one big vegan restaurant chain express some interest in it, which was really cool, it came out of the blue. But that was, that was a nice surprise. And Joe: Yeah. Jason: And we just want to roll out really high quality vegan cheeses onto the, onto the food service market and then retail, if we can. Joe: That's great. Jason: But if I can. I mean, if I can get, like some of the best restaurants in Phoenix using high quality of vegan cheeses, all of a sudden it opens up really great menu options for vegans around the entire town. Joe: Right. And I Jason: And Joe: Was Jason: I Joe: Thinking Jason: Think Joe: Good Jason: Go ahead. Joe: While I was sitting Jason: I think. Joe: On the dairy part of it, and I didn't even know that this underlying thing about the cheese had a broader scope or what was happening. I just I kind of chose the one thing that I know, like you, you know, it's like, how do you have ravioli? How do you have a pizza? How do you, if you you're so used to having half and half in your coffee, how do you make the move away from dairy? And I think that's, I think that's harder almost than the meat part of this or that Jason: It's way Joe: Or the Jason: Harder. Joe: Protein part of it. Right. Jason: I didn't know why until Dr. Barnard told me a few years ago that the casein in cheese is called the casomorphin and that basically means that acts like morphine. It acts like an opiate in your system. And I was like, "That makes sense!!", because one day I just gave up meat and it was like, whatever but when I gave up cheese, I had withdrawal symptoms. I was jonesing, I mean, like the hands were shaking and I had headaches and I was irritable and everything else that I had heard from people that were trying to give up cigarettes or drugs or something like that, I was going through and I'm like, "What the hell is going on?" That was, that was one way where I knew, like, I've really gotta get off this stuff, because Joe: All right. Jason: If I'm having that reaction, this is probably pretty bad for me. But it was a few years later when he told me why. And so Joe: That's Jason: Anyway, Joe: It. Jason: I think that's why cheese is so hard. Joe: That's incredible. How did the two of you get connected for that book? Your book? I wrote it down. I'm going to have it in the show Jason: Sure. Joe: Notes. Jason: The "21-day Weight Loss kickstart". So he was coming through town to do a talk and they wanted someone to do a cooking demo and I was the only one in Phoenix, doing this kind of stuff, so I just volunteered to do it. They were gonna pay me and I was like, don't worry about it, I'll just I'll just do it. And so we became friends through that and then I started teaching the cancer project classes here in Phoenix for a few years, which later became their Food for Life program. And, and during that, I just developed tons of recipes every single week. Because I think back then they were kind of in the same boat that a lot of healthy, healthy doctors are in, we're like, they're like, you have to change your diet. Here's how you do it. But they're not really experts at the here's how you do part. Joe: Right. Jason: And so, you know, their recipes were easy to do, but they weren't necessarily great. They were just like, "Ahhh". And so during that class, I just continuously develop stuff that was usually easy to make, but also really spectacular. And then because of that, we just wrote the book together. Joe: And that's really cool. It's just amazing how things, you know, you can make these connections and they just turn into something amazing like that, so, yeah. I'm trying not to skip around, there's so many things I have to ask you, I have so many notes, it's like this is, like I said, I, I was doing the meals for when I was doing the 30 day thing, basically for lunch and dinner. And then I started to do them just for lunch because my partner, Jo Ellen, we were like we were eating separate times, separate things at dinner, it felt like it wasn't this Jason: Right. Joe: Community. Jason: You loose the social part. Joe: Yeah, and so it's this balance for me. But so I thought at least at a bare minimum, and I think this is one thing that we talk about stepping stones and doing this in stages, is that it's worth at least trying to say to yourself, OK, "I'm going to eat vegan for lunch", just take a meal of the Jason: Right. Joe: day and say, this is what I'm going to do. And literally, breakfast is super easy because for me, it's, it's like a vegan smoothie, right? There's nothing and so I don't have to worry about that. It's not sausage, an egg and bacon and all this other stuff. So then you handle the vegan lunch part and you're already better than probably seventy five percent of the world in regards to how healthy you're eating. Jason: That's Joe: And Jason: What Joe: Then. Jason: I think. Joe: Right and then you just. So and that's kind of the approach I took. I don't know yet, just being honest with you, if I can completely eliminate that occasional steak or burger or Jason: Right. Joe: And I'm sure I can at some point, like for me, like you, I, I refuse to go on medication. So I'm 58 years old and I'm like, I'm not going on cholesterol medication. I don't take anything for high blood pressure. I'm not going to do any of that stuff. So if it's a, if it's food, it's going to make the difference, then that's the difference that I'll make. Go into the gym five days a week is already easy for me. But if I have to do that and get rid of the burgers and the steaks and whatever, and that's the mood that I would make. Jason: And if you could make that, did you make it fun and pleasurable, then why not? Joe: Right. That's Jason: If Joe: It. Jason: It's this chore, you know, like most people are gonna be like, ahhh screw it. I don't want to do it, Joe: Now, Jason: But. Joe: For me, it's it's talking my girlfriend into seeing if we can do it together, so that'll be the that'll be the piece we'll see. Yeah. So tell me a little bit about, oh, I also heard an interview where you said that your daughter growing up with two chefs. So is your wife also working with you at either at The Vegan Taste or Casa Terra? Jason: She she was Joe: Ok. Jason: Doing The Vegan Taste for a while. Joe: Ok. Jason: I mean, for, for years, she was with me in the kitchen. And sometimes when I was off doing other stuff, she was running at it for months at a time. Joe: Got it. Jason: But I now we're in a situation where it's hard for us to split our time like that. And so she takes care of the household and raises our daughter while I take care of the business. We tried where we were splitting it both ways and it was like, I think it's hard to multitask. Right? It's hard to be great at a bunch of different stuff at the same time. And so we just finally decided, well, I'll have to go off and kind of slug it out and be the champion for the business, while she's the champion for keeping the rest of the family sane. Joe: Which is the admirable thing for sure. So The Vegan Taste, let's talk about that really quickly. So The Vegan Taste as home delivery, vegan meals that come in these great packages that are, like you said, are the goal is to heat and eat. And Jason: Right. Joe: They I don't know. I'll let you just talk about it because I don't want to, I know I had a certain schedule and the whole thing with the coolers, but I'd like you to describe it so that the audience will know what it's all about and then they can make their decision from there. Jason: Yeah, it's it's super easy. So the menu changes every single week. It's a fixed menu. You put your order in by Friday night. My crew comes into the kitchen on the weekends, makes everything. We plate it up over the weekend. Pack it up for delivery on Monday and then my team of drivers go out every Monday and they deliver all the meals at once for your entire week, that Monday. They leave it in a cooler loaded up with ice packs so even in the middle of July, the meals will stay chilled until you can pick them up and then you put them in your fridge. I know, some of our clients will reheat them on the stovetop. They'll take the ingredients out and reheat them on the stove, top it honestly, talking to people, most of them stuff it in the microwave and they have a lunch in two minutes. Joe: Yup and those containers are microwaveable. Jason: Yes, Joe: Is that correct? Jason: Yes. Joe: Yes. I know I've done both. I've depending on what the food was, sometimes I would heat it on the stove and sometimes I would heat it in the microwave. And I think that's all, also another thing in my brain about microwaves, they know make me a little nervous thinking that maybe something's there that eventually Jason: Right. Joe: someone's going to admit to, so if I if I have enough time, I'll go to the stove. If I don't, I just use the Jason: I Joe: Microwave. Jason: Am exactly the same way. I mean, I don't even have time to cook for myself very much anymore, so so I use our delivery service for me and most of the time I just slide the contents out of the container and right to a pan. Joe: So in regards to the meals that are available, is it, are they just lunches and dinners? Are they breakfast, lunch and dinners or... Jason: It's basically lunches and dinners right now, but will add in a breakfast option and the juicing option and some desserts pretty soon. Joe: And and like me, at one point, I was getting doubles of things so that I could have something for lunch and then something completely different for dinner. So I assume you have clients across the board that are only lunch, only dinner or a combination of enough meals for, is that how many, how many Jason: Yeah, Joe: can they get? Is it Jason: So, Joe: The. Jason: Yeah, basically we do six different dishes every week and you can get a single portion of each one or you can get a double portion of each one. And the people that want to have our meals for lunch and dinner, get the double portion. Joe: Right and that's what I was doing for a time, that's, that's right. And then in my case, I said that I wanted it spicy but so you actually keep tabs of certain things that people request on a small, I assume a small level because you can't be doing personalized, you know, things across the board for everybody. Jason: Yeah, we have spice is one of the standard options we have for people. And then we have a gluten free option, soy free option, although we use pretty limited soy already anyway. And then no oil option in the meals, again, are are pretty much pretty low oil already. So we just talked to people like, do you really, really want no oil? Or is that that's that you're trying to minimize your your oil? Are you trying to minimize your soy? Are you trying to minimize gluten? Because we don't we don't use those types of ingredients heavily in the meal service. And then if there's something that we can, leave off as a garnish for someone like if someone's like, "I hate right onions." I'll tell them, you know, if it's mixed into the dish, we can't change it but if it's a garnish, we can make a note to leave it off for you. Joe: Right. Jason: I mean, most people are good about it, but then sometimes I get someone that sends me a list of like 10 different things, I can't, sorry, I can't do that. Joe: Thank God I do that I don't want to sit here and look at you in the camera and go, oh, I was one of those people. And Jason: No, not Joe: I Jason: At Joe: Think Jason: All. Joe: The only thing that I said, I everything was great for me. The only thing I request that I think was less tofu in some of my stuff only because I'm I, it's just me getting used to it, it's it, and, and it's not, I would, I wouldn't even say it's a texture thing for me because I eat oysters, right? That's about as weird of a texture as you can Jason: That's sure. Joe: get. So I don't know why I definitely have had tofu from your food service, that was amazing. And it's almost like it's firm and some of it sometimes is even like crispy, like it's it's hasn't where I've had it other times where it just, just, it's just weird. Jason: Yeah, I mean. Joe: I don't know if there's good or bad tofu, maybe there's just the quality of it, I don't know. Jason: It's the way, it's the way it's prepared. And I think it's also what you're used to growing up with. I mean, if you're used to growing up with, say, diced up firm tofu in a miso soup, you're not going to bat an eye at it. But if you're not used to that, the texture might be weird for you. And I think, when dealing with American culture where we're not used to that stuff, too many people just take tofu and throw it in a soup or a stew and they're like, "Okay, that's good enough." But it's not I mean, it's like to me that's like throwing in a raw hunk of meat and is something and being like whatever. So, Joe: Yeah, Jason: You know, it's just it's Joe: Ok. Jason: All in the preparation. Joe: Ok, good to know because I started to get to like it. And thanks to you once again, because I was definitely I grew up with, in an Italian restaurant family and my father was a chef and so all of this stuff is new to me. Jason: Right! Joe: I was eating pizza and pasta and bread and, and you name it. So I wanted to ask you about Cassa Terra. I noticed that on the website, like a lot of places, especially during this time we're living in right now with COVID-19, that the kitchen is closed for the summer, right? That's what it says on the website. Jason: Yeah, Joe: Is that true? OK. Jason: A lot of the high end restaurants, it seems, around town actually close up for the summer. Unless there are these big corporate things that can afford to take the loss that restaurants just suffer with the summer here. Joe: Is Casa Terra where you do actually all the food prep and making them? So that that kitchen is still being used for the food delivery service? Jason: Yeah, it's our Joe: It's. Jason: R&D kitchen and our delivery service kitchen. We do catering and stuff out of there, too. Joe: When does the restaurant open or when do you expect it to open back up in the fall or ? Jason: I'm not sure yet Joe: Ok. Jason: Because honest answer is for a, for the type of food that we do, our location is not that great. And so if we can find a location that's more central or on the east side, that makes more sense for us right now than trying to just reopen in Glendale. And Phoenix is a weird city, so, we have these really accessible freeways and it's actually pretty easy to get around here but I don't know if our food culture is is there yet, because if someone else to drive more than 20 minutes here for food, it's painful. And the chances are they won't do it. Joe: You know. Jason: Or if they do it, they'll come once a year. And Joe: Yeah. Jason: So it's, it's difficult that way we're compared to like Los Angeles and New York or Chicago, people will spend an hour getting to, getting to a place to have dinner. And if it's a good meal, that's just part of the it's part of the experience. That might not be a great part of the experience, but it's something you're willing to do. So. Joe: Yeah, absolutely, Jason: So Joe: Yeah. It's Jason: We Joe: Funny. Jason: Have to be, yeah, we have to be in a more central location. Joe: Yeah, because I know we're in, and I live in Arcadia and the boundary for me is pretty much like the 51. If it's on the other side of the 51, I have a hard time going that far west but I understand that. You, one of the things that I did read was that about the Le Cordon Bleu the school and it was something about you being, was it the first graduate of vegan Jason: First Joe: Or Jason: Instructor. Joe: First instructor of vegan? Jason: Remember when it was theater, 2007 or 2008 that I was teaching at the Scottsdale Culinary Institute Joe: Yeah. Jason: And right when I, right when I started teaching there, they became part of the Le Cordon Bleu program. And so I, because I became the first official vegan instructor in that program. Joe: That's really cool! Jason: There was there was cool. Joe: Yeah. There's so many things, the other thing was I remember either hearing or reading that philosophy was your major? And I think what, what struck me about it, when I when I read it and then who you are and, and I even, there was an interview about making the argument of why to go vegan, like how when someone find something like this and this is why this has been like I've wanted to talk about, even though I haven't gone full vegan, I think that the health benefits are so important and just the, the eliminating of dairy alone. I mean, I've told people when they said, oh, yeah, you know, it sucks getting old. I'm like, well, I'm 58, I agree with you, but I don't, I'm, I don't wake up feeling achy. And, and, and I never did a lot of dairy, but even cutting out what I've already done, I think the inflammation piece of this is what other, you know, is another part that people are missing. Jason: I'd, Joe: And so, Jason: Yeah, it's. Joe: You know, so getting back to the philosophy part about how you're able to convey this in a not like beating someone over the head with a club, you've got to do this, it's, it's the only way. Your approach to it is your first of all, your demeanor of how your, you know, your a 6' 3" guy who you would never think if I met you in the street, would say you're vegan. And then the way you intelligently talk about the food and then the bonus of all of it is how it tastes. And so there's just so many amazing things about this, it's why I was so excited to finally do this. Jason: Well, cool! Thank you. Joe: So the Jason: It's. Joe: Go ahead with the phil..., with the philosophy part of this, I think it's helped a lot. Jason: That that's actually what got me to go vegetarian, but also it it taught me a few things about the way people make decisions because I socially and just because of the way I was raised, I didn't want to go vegetarian because it meant changing my lifestyle. And intellectually, I've been kind of bandying it about for a couple months before I pulled the trigger on it. And I didn't do it, it was just something I had thought about it. And then I had an epiphany because I was watching, I was playing with my cat. And I, intellectually, I knew my cat is this other being with its own thoughts and her own emotions. But then there was something where I was just playing with her and I had that emotional epiphany and that's where it went off and I was like, I understood that my cat was this separate creature that was valuable and she had her own rich emotional life and because she was sitting there problem solving and she was getting excited about bringing this little bottle cap back to me and playing fetch with me. It wasn't like this, this robotic, emotionless, thinking-less, piece of matter that, that's how Descartes used to view animals and that's how he justified doing all these horrible experiments he did on them because he, you know, even though they would, they would scream and all this other stuff, he passed it off as they didn't have a soul and they weren't really conscious and all this other BS. And so you can intellectually know that, but then you have the understanding there is that connection. And within a second I was like, wait a minute, it's not ok for me to just, like, take a hammer and smash my cat apart right now, that's really jacked up, that's something serial killers do. Why? Why can't I do that to my cat but why am I paying someone to do it to a cow? And I was like, "I have to stop!" So I stopped, went vegetarian and then spent a month arguing against vegetarianism to see if any of the arguments hold up. And none of the arguments were self-consistent. And so I was like, I'm going to stay vegetarian. And that was the the rational part of that. But what I learned was I had to have that emotional epiphany to fully make that leap in my decision making. And then when I went vegan, it was even more so because I was doing it for health reasons. But then I found out about factory farming. So it's ironic because being vegetarian for a few years, I had no idea about factory farming and then all of a sudden I'm looking at it for health reasons and learning about factory farming and I know that it's what happens in a factory farming is horrible and I don't want to partake in it. But yet I'm going out and having all you can eat enchiladas once a week. Because I emotionally had that tie to the enchiladas and, and so I think for most people, decision making is ah, pain pleasure balance. And it's, it's a very immediate and very immediate decision. And it's funny because people that can make that decision for the long term, we call them wise, because in the short term, going out and jogging or lifting weights sucks for most people. But the wise people go out and do that because, you know, it's going to pay off in the long term. And so I think going through that myself, even though I was trying to be rational about it and I knew what the right decision was and not being able to make it because I had this emotional thing is what got me into food in the first place. Because I knew if I could if I could take the pain part of that calculus away for people and just give them an environment where they could make a good decision for themselves and for the planet and for the animals, then, then I had to do it. Joe: Yeah, it's, it's really cool. I mean, I learned so much more about you just doing the research that I wanted to do up front and, and I think it's important how the philosophy part of your, what your brain has done through, you know, getting that degree in school and then then I heard about the soul sucking marketing job that, you Jason: Oh, Joe: Know. Jason: It was horrible. Joe: Right. Yeah. And it's and this is it all plays, this is why this Jason: It's. Joe: is such a cool interview for me. And I don't want to keep you any longer because I know that, you know, you work really hard and but I, I would love to do more at some point, Jason: Yeah, that'll be Joe: You Jason: Fun. Joe: Know, it's just cool that you, you are doing your passion. It really means a lot to you. You're you know, you eat, sleep and breathe what you preach, but you preach it in a way that it's not preaching. The food tastes amazing! It was just a godsend for me to find it. We find out tonight as you're setting up here and give it a talk, you play the drums. It's like, what, what more of a kinship could we possibly have? And all I do is try to preach on my podcast and on my, you know, social media and all that is just people following their dream. And it's really cool to see you do this. It's, it's, it's great. And and I'm glad you're healthy. Glad you made the choice when you did. You're here Jason: Yeah. Joe: To help keep us all healthy and feed us. Jason: Well it's funny, so it's funny you brought that up, because I feel like I'm in another transition point in what I'm doing because, ah you know, I had this amazing journey where I lost all this weight, I cured my diabetes, became a chef and went and helped out other people. And in the last couple years my, my health started to decline and I was like, what's going on because I'm eating right. But there's, there's all this other stuff. So, I mean, you know, in the last couple of years, I almost got divorced. I was working 100 hours a week. I was doing all this other, other stuff. I was, you know, we went to set up to open up this restaurant, we had some guys steal about 50K from us and steal, ah... He probably cost us about 200 grand in the long term, which was almost all my family's money and almost all of my best friend's money that she had. And then we opened up this, opened up this restaurant, which you were in the restaurant business, so, you know, like it is a lot of work. And on top of that, we're doing these other businesses. Jason: And so there are all these other stressors and I realize it actually happened right wing COVID hit. Because we were thinking about like, we were really looking forward to the summer when we could shut the restaurant down for a while and get a breather. And then COVID hit and all of a sudden, oddly, my life got better. Because I was spending time with my family and I was killing myself anymore and my health started to improve. That was it, I had this very narrow focus in my life, which I was really good at but it also carried all the stress that I think, I think you have when you get a little bit older in your career and you're kind of at the, you're operating at a higher level, it's also a more stressful level. And there's a lot more at stake about point. And so when COVID hit, I had more time for my family. And then I started going on bike rides again and hiking and I started spending time playing the drums, I hadn't touched my drum set in three years. Joe: WOW! Jason: And I started playing again, which was actually cool. I have this thing where I get my, stop something for a while when I pick it up and better at it. So now I can actually play some of the Rush songs that I couldn't get through Joe: Nice. Jason: For three years. Like, where did this come from? Joe: It's awesome! Jason: You know, so that was cool. And so, so I realized, like, I'd been talking about environment with food choices. But I've been ignoring everything else that goes into being a healthy person and taking care of your mental state, taking care of your family, making sure you have time to not be insane with all this other other stuff and so I think my crew is shifting into a point where I'm going to start talking about more about holistic health and creating good environments for your, for your well-being as an adult. It's, I'm sure it's true for for kid or whatever part you're in but since I'm in my 40s and kind of went through the midlife crisis part, that's how I solved it, was figuring out that I had to create a good environment to make good choices throughout my whole life and not just with the food, because I'd just been concentrated on the food, which is one key. Joe: You. Yeah, it's amazing how many people I know, it's it's hurt a lot of people. But I personally, it's been the best three months and so long because I was running so hard. And like I said, I've gotten to do things that I want to do. I it's just it's been a good thing. And I'm glad to hear that everything is turning back around for you, too, as well. I worried about you when it happened, to be honest, because, you know, I, I know it devastated the event world for me, I mean everything just stopped. And so I was worried just purely whether or not you know how how well you would do during that time. And it's funny, speaking of, you know, COVID-19. Was there any concerns about, you know, your clients with Joe: The food delivery and any, any things that you had to do differently in order to to be, you know, follow the CDC guidelines or anything like that? Jason: We just did extra sanitation, but we were already doing that stuff anyway. Joe: Right. Jason: We were just more hardcore about it than normal. But that was it. Because I think with the food delivery, it's contactless, so our drivers just show up and Joe: Drop the Jason: They're Joe: Cooler. Jason: At their doorstep Joe: Yeah. Jason: In and head out. Joe: Yeah. Jason: So, so in a way, it didn't really affect the delivery service at all. Joe: Got Jason: It was Joe: It. Jason: horrible for the restaurant, but that ended up being a boom for us personally. Joe: Yep, yep. Well, awesome! Man. I cannot tell you how grateful I am that you're here. Like I said, I was disappointed when I had a sort of postpone it last time, I just took on too much. It was one of those deals where I thought I could I forget how much time postproduction takes after I get off this thing to get it, Jason: Yeah. Joe: You know, ready for prime time. But I am super, super grateful that you said yes and you came on, I love your food and you're an amazing human being. The more I've done the research and get to know you now. And it sounds like your daughter is definitely waiting for you to put her to bed. So I'm glad, I could go on, I swear to God for another hour, there's so many questions about food and just things that you've done, but we'll do it another time for sure. Jason: Yeah, that'll be fun. I'd love to come back. Joe: I again, I can't thank you enough. It's an honor to have you on here. And I'd love to have you back again. Just for the audience sake and things like that, where's the best place to get in touch with you? And I'll put I'll do in the show notes, I'll list every, you know, your social media things but like in regards to, let's say, The Vegan Taste, what's the best way for people to reach out? Jason: Just go right to thevegantaste.com Joe: Okay, perfect. Jason: I mean, we have all the social media platforms, but it seems like, you know, Facebook changes what they want to show to people every few months and Instagram is the same way. You know, all these other ones. So just just go straight to thevegantaste.com Joe: Perfect. I'll put in all the other links, I'll take care of all of that. Again, thank you so much, I appreciate it, it's so, I look forward to actually meeting you live in person. Maybe we can sit around and jam one night. Jason: That would be awesome! Joe: I would love it. So. Jason: Cool. Joe: All right. Thank you so much, man. I appreciate it. Jason: Hey, thank you. Have a good night. Joe: You too!

Jason Wyrick reversed Type II diabetes and lost over 100 pounds by adopting a whole foods plant-based diet.  Jason is the Executive Chef of Casa Terra, Arizona's only upscale vegan restaurant, and of The Vegan Taste, the country's longest running vegan meal delivery service. Since reversing type II diabetes and becoming a chef, he has co-authored NY Times Bestseller 21 Day Weight Loss Kickstart as well as the book Powerfoods for the Brain with Dr. Neal Barnard. Other books he has written are Vegan Tacos and Vegan Mexico. He was the food editor for Living the Farm Sanctuary Life with Gene Baur & Gene Stone. He's a coauthor of Clean Protein with Kathy Freston & Bruce Friedrich. Jason has published the world's first vegan food magazine, The Vegan Culinary Experience, and has been featured in the NY Times, the LA Times, VegNews, and Vegetarian Times. He has traveled the world teaching cooking classes and is the first vegan instructor to teach in the prestigious Le Cordon Bleu program. You can find out more about Chef Jason Wyrick at the links below: Jason's restaurant @ Casa Terra Jason's fabulous tasting meal delivery @ The Vegan Taste Instagram food @ Jason Wyrick Facebook @ Jason Wyrick Thank you for listening to the podcast! Stay tuned for some more ridiculously awesome people and great stories! 

About Michael Perrine   Michael Perrine is a detoxification consultant, certified colon hydrotherapist, certified holistic health counselor and the founder of Vitality NYC, a nutritional detox studio in New York City offering gravity colon hydrotherapy, whole body cryotherapy, and nutritional coaching. Over the last seventeen years, Michael has performed over 25,000 colonic irrigations and supervised thousands of people through various methods of internal cleansing including fasting, colon cleansing and liver flushing. Michael has also studied natural food preparation, nutritional science and diet philosophy at the Natural Gourmet Institute for Food & Health and The Institute for Integrative Nutrition. Michael is also an instructor at the Natural Gourmet Institute and a member of the American Association of Drugless Practitioners. Before working as a health counselor, he worked for eight years as a natural foods chef at Angelica Kitchen in New York City. His food has been featured in Time Out New York, Vegetarian Times, The Modern Vegetarian Kitchen, and The Angelica Home Kitchen. He is a regular contributor to top fitness and lifestyle blog Bexlife.com and host of the EveryDayDetox Podcast. In this episode, we discuss       Raw food cleanses (the vitality broom cleanse)     How to prepare for a colonic     Juice cleanses     What happens if you break your juice fast incorrectly or too quickly     How to do the sesame seed colon transit time test     The importance of community     Connection matters. Everything we do matters     Why Mike loves cold plunging     What we think of the celery juice craze (is it all hype?)     Some of the things Mike did to heal his Lyme disease     Consistency wins the game! Michael's Resources https://linktr.ee/everydaydetox     References:   Dr. Fred Bishi John Robbins: Diet for a new America The youtube video by Dr. Shinya colonoscopy: https://youtu.be/uJq0YXI-oJk     OTHER RESOURCES Website – https://purejoyplanet.com/ The Pure Joy Podcast Podcast – http://bit.ly/purejoypodcast Free Recipes – https://purejoyplanet.com/recipes Online Superfood & Health Store –https://store.purejoyplanet.com/ Use code PODCAST10 for 10% off storewide for listeners Plant-Keto Lovecamp Program: https://online.purejoyplanet.com/p/plant-based-keto-diet-program-summer GET IN TOUCH  Instagram – https://www.instagram.com/rawchefelainalove/  Twitter – https://twitter.com/ElainaLove  Facebook –https://www.facebook.com/PureJoyAcademy/ Do you have questions, thoughts or feedback for us? Leave your comments below and one of us will reply! If you'd like to support the show's message, please like rate and review on iTunes or wherever you love to listen to podcasts. Subscribe here: http://bit.ly/purejoypodcast

Welcome to Episode 5 of Season 4 of The PCOS Revolution podcast: Kitchen Therapy With Food Blogger Kate Kordsmeier Special Message: Our absolutely FREE PCOS Revolution 30-Day Jumpstart is back!! To register, go to www.freePCOScourse.com to get started! In this episode, you'll discover: How Kate healed her IBS, thyroid and PCOS symptoms with whole food recipes and simple lifestyle changes What being an international food writer taught her about moderation in living with PCOS Her 4-year plan for prepping for pregnancy after coming off birth control Kate's favorite chemical-free skin product recommendations To learn more about the PCOS Revolution Academy and register for our upcoming webinar, visit www.thepcosrevolution.com! About Our Guest: Kate Kordsmeier, new mom and the founder of Root + Revel, was a full-time freelance food and travel writer and recipe developer who's work appeared in over 125 magazines, newspapers and websites, including USA Today, EatingWell, Cooking Light, Travel + Leisure, Shape, FITNESS, Women's Health, The Washington Post, Clean Eating, Vegetarian Times, Wine Enthusiast, SELF and Real Simple. In October 2015, after being diagnosed with Polycystic Ovary Syndrome (PCOS), Leaky Gut Syndrome (IBS), and hypothyroidism, and subsequently healing her symptoms naturally, she created Root + Revel. Though she's a food writer and a food lover who believes strongly that life is not worth living without fried chicken, cheese and wine, she's also seen firsthand the power of nutrition and how much the food we eat affects the way we feel. After her diagnosis, she was blown away by the rapid transformation she saw in her own body from simple, natural and holistic lifestyle changes. Kate's Links from This Episode:  WomanCode by Alisa Viti Anti-Inflammatory Diet My Current Green Beauty Routine My Current Green Cleaning Routine Beautycounter True Botanicals Leahlanie Skincare Natural Mama + Baby Content  Clean Cuisine: An 8-Week Anti-Inflammatory Diet that Will Change the Way You Age, Look & Feel by Ivy Larson Don't forget to subscribe to the show on iTunes to get automatic episode updates for our “The PCOS Revolution!” And, finally, please take a minute to leave us an honest review and rating on iTunes. They really help us out when it comes to the ranking of the show and I make it a point to read every single one of the reviews we get. Please leave a review right now;)  Thanks for listening! To learn more about the brand new PCOS Revolution Academy,  click here! Disclaimer: The information in this podcast is intended for general audience only and is not intended to diagnose, treat or replace professional medical advice. --- Send in a voice message: https://anchor.fm/farrar-duro/message Support this podcast: https://anchor.fm/farrar-duro/support

Episode 05 of the Plant Proof Podcast with Peter Cervoni Chef Peter Cervoni is a veteran of the food service industry, and brings with him well over 30 years of proven, professional culinary experience to the realm of plant-based, health-supportive cuisine. Peter graduated from the Culinary Institute of America in 1993, and after an apprenticeship at The Breakers Resort in Palm Beach, FL, Peter worked at some of New York City's finest restaurants, including The River Café and La Cote Basque. After experiencing what can only be described as an epiphany leading to his paradigmatic switch to become vegan 21 years ago, Peter devoted all his talent and energy to plant-based and health supportive cuisine. Since that time Peter has worked at the helm of top New York City vegan restaurants, such as Angelica Kitchen, Quintessence and Organic Avenue in addition to consulting for many others. Besides being a chef, Peter has held almost every job imaginable in the culinary world from food writer for Vegetarian Times, to food stylist and culinary educator. As a restaurant consultant and recipe formulator, Chef Peter has traveled extensively in North and Central America and Europe to help bring the message of Veganism to the world. In this podcast we discuss: Peter's inspiration for moving to a plant based diet How the Vegan food scene in New York has changed over the past 2 decades High level information on some innovative vegan food products Peter is working on Peter's tips for Vegan/Plant Based food dining in New York City (blog on plantproof.com which covers all of these dining tips) REVIEW/SHARE: If you enjoyed the episode and have a spare 1-2 minutes please leave a review on iTunes so the Plant Proof podcast ranks higher and becomes more discoverable for other listeners. And if you have any friends that you think will benefit from listening to this episode or any of the other Plant Proof episodes please share the link - together we can make this world a healthier place. WHERE TO LISTEN TO THE PLANT PROOF PODCAST? Currently the Plant Proof podcast can be listened to on iTunes, Google Play, Stitcher, Soundcloud or on the Plantproof.com directly (this page). In the near future it will also be made available on Spotify . If you listen on iTunes be sure to hit 'subscribe' so you are instantly notified when I release new episodes. Play now:

Valerie Reiss joins Sister Jenna on the America Meditating Radio Show! Valerie Reiss is a writer, editor, speaker, consultant, and Kripalu Yoga instructor in Brooklyn, New York. Her work has appeared in The New York Times, Newsweek, The Huffington Post, Natural Health, Yoga Journal, Beliefnet, Vegetarian Times, and more. She keeps a gratitude blog, wrote Yoga Journal's NYC blog, Samadhi and the City, and has blogged for Lime.com and others. As the Holistic Living & Blogs Editor at Beliefnet.com she also co-wrote the popular Fresh Living blog. She was previously Articles Editor at Breathe, a yoga-inspired lifestyle magazine. She's also working on a book about yoga, cancer, and some of life's other humbling hilarities. Visit Valerie's website at http://www.valeriereiss.com Get the OFF TO WORK CD & Off the Grid Into the Heart CD by Sister Jenna.  Like America Meditating on FB & follow us on Twitter. For International Day of Yoga activities near you, visit http://idayofyoga.org and http://friendsofyogausa.org

Valerie Reiss is a writer, editor, speaker, consultant, and Kripalu Yoga instructor in Brooklyn, New York. Her work has appeared in The New York Times, Newsweek, The Huffington Post, Natural Health, Yoga Journal, Beliefnet, Vegetarian Times, and more. She keeps a gratitude blog, wrote Yoga Journal's NYC blog, Samadhi and the City, and has blogged for Lime.com and others. As the Holistic Living & Blogs Editor at Beliefnet.com she also co-wrote the popular Fresh Living blog. She was previously Articles Editor at Breathe, a yoga-inspired lifestyle magazine. She's also working on a book about yoga, cancer, and some of life's other humbling hilarities. Visit Valerie's website at http://www.valeriereiss.com  

Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (Little, Brown & Company) Bestselling vegan cookbook author Isa Chandra Moskowitz visits Skylight to discuss and sign her latest cookbook, Isa Does It.How does Isa Chandra Moskowitz make flavorful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It's easy! In Isa Does It, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.  Isa Chandra Moskowitz is the best-selling author of the hit books Veganomicon: The Ultimate Vegan Cookbook,Vegan With a Vengeance, and many other titles. She is currently a Bust magazine columnist where she writes about cooking on a limited budget, and she has written for Vegetarian Times, Time Out NY, Natural Health and VegNews. She lives in Omaha, Nebraska.

Martin Zucker has written extensively on natural healing, fitness, and alternative medicine for more than thirty years. He has co-authored or ghostwritten more than a dozen books during that time. His latest is Earthing: The Most Important Health Discovery Ever? (Basic Health Publications, 2010), co-authored with Clinton Ober and cardiologist Stephen T. Sinatra, M.D. His previous books include Move Yourself and Reverse Heart Disease Now (both from John Wiley & Sons, 2008), Natural Hormone Balance for Women (Pocket Books, 2002), The Miracle of MSM (Berkley Trade, 1999), Preventing Arthritis (Berkley Trade, 2002), and The Veterinarians' Guide to Natural Remedies for Dogs/Cats (Three Rivers Press, 2000). Zucker has written hundreds of magazine articles on a wide variety of health topics and contributed to Smithsonian, Readers Digest, Los Angeles Times, Cook's Magazine, Vegetarian Times, Muscle & Fitness, Men's Fitness, and The National Enquirer. He is a former Associated Press foreign correspondent who worked in Europe and the Middle East.

Eddie Overdyke is an independent financial advisor based out of Atlanta, GA.  He has been an advisor for 9 years. He's been featured in America's Top Hometown Financial Advisors and the Atlanta Journal Constitution, and he has earned the Accredited Investment Fiduciary designation from Fiduciary 360.  Steve Meyerowitz, Sproutman®  was christened "Sproutman" in the 1970s in a feature article in Vegetarian Times because his New York City apartment was always filled with gardens of mini-vegetables. They were part of his lifetime fight against chronic allergies and asthma. In 1980, he founded "The Sprout House", a "no-cooking" school in New York City teaching the benefits of a living foods diet.  Steve is a health crusader and author of 10 books including Power Juices Super Drinks, Wheatgrass Nature's Finest Medicine  Steve Anderson authority on insurance technology, productivity and profits. He helps the insurance industry learn how to use technology more effectively to increase revenue and/or reduce expenses. He was recently named one of the 150 LinkedIn Top Influencers. He has a knack for translating “geek speak” into easily understood concepts. He speaks professionally to thousands of agents each year and has authored articles that have appeared in virtually every insurance industry publication.    Bruce Kasanoff co-author with Michael Hinshaw of Smart Customers, Stupid Companies. He is one of a highly selective group of leading experts (like Richard Branson, Bill Gates and President Obama) who write for the LinkedIn Influencers program. Bruce helps companies design  win/win outcomes for companies, their customer and employees.  

12pm ---- Host MICHELE MEICHE and her guest co-host Paolo Doro share thier weekly Soul Insights, Meditations, Healing, Activation and Acceleration work for Soul Alignment. What is your Soul's Purpose & how can you actualize this? What is your role, your path, and what are the signs in your life and in the world telling you? Call in for channeled guidance readings, and psychic mediumship readings. Michele is the author author of the DailyOM course to Learn how to align to your Soul's Purpose and create from your Soul Blueprint  2012:  Navigate Through Your Greatest Soul ShiftCall in and share your path of awakening and Soul Alignment. http://bit.ly/izvzS1 You may also email your questions to be covered on air at awakenings@selfinlight.com.The second portion of the show is Conversations with Awakened Guests. Michele dialogues with spiritual teachers, healers, conscious experts, visionaries, awakened leaders, authors, conscious beings and people of all walks of life that are focused on living consciously. This week's conversation is with Martin Zucker. He has written extensively on natural healing, fitness, and alternative medicine for more than thirty years. He has co-authored or ghostwritten more than a dozen books during that time. His latest is Earthing:The Most Important Health Discovery Ever?, co-authored with Clinton Ober and cardiologist Stephen T. Sinatra, M.D. His previous books include Move Yourself and Reverse Heart Disease Now, Natural Hormone Balance for Women, The Miracle of MSM, Preventing Arthritis, and The Veterinarians' Guide to Natural Remedies for Dogs/Cats. He has written hundreds of magazine articles on a wide variety & contributed to Smithsonian, Readers Digest, Los Angeles Times, Cook's Magazine, Vegetarian Times,Muscle & Fitness, Men's Fitness, and The National Enquirer. earthing.com