Part I: Mark Lewis, Chmachyakyakya: 8000-year Crops
The most local form of local eating is wild plant foraging, and Mark Lewis of Arizona has been foraging the deserts and mountains of the Southwest for a long time, harvesting 2000 edibles and 500 medicinals throughout Arizona and the Sonoran/Bajan SW for 45 years using experience and knowledge from his grandfather and his grandfather’s grandfather. Having taught at university since 1983, Mark focuses on scientific and cultural insights about the plants — from economic botany, nutrition, horticulture, and traditional culture — that can inform cuisine based on these plants, Mark gives classes and Walk and Talks and, since 2012, has been presenting and offering prepared samples weekly each Saturday morning at the “Chmachyakyakya: Thirty 8000-year Crops” booth at the Old Town Scottsdale Farmers’ Market using 80 different plants and 30 mushrooms/morels. Some crowd favorites include cholla cactus panna cotta, prickly pear wolf berry shrikhand, and saguaro bao.
CONTACT Mark Lewis at email@example.com
Part II: Caryn Hartglass, On The Road Again
Caryn gives updates on Golden Rice and other GMO news. She unscrambles the confusion behind caged eggs and free-range eggs. She also covers the good news: Vegetariansim promotion in Italy, Veggie Dogs in Ballparks and more delicious news while traveling.
Part I: Lee Hall, On Their Own Terms: Animal Liberation for the 21st Century
Ten years experience as an airline worker, including numerous encounters with shipped animals, forged Lee Hall’s interest in animal-liberation philosophy. Hall earned a law degree at age 37, then worked in immigration legal services, taught immigration and animal law at Rutgers University, and served as an animal lawyer in the non-profit world for a decade. In 2014, Hall earned a Master of Laws in environmental law wit a focus on climate change. Hall has been interviewed for Allegheny Front Environmental Radio, Alternet, and Court TV, and teaches at Widener University -Delaware Law.
Part I: Joel Helfrich, Rochester River School: Proposed First Vegan Public School in the U.S
Part I: Jo Stepaniak, Low-FODMAP and Vegan
Stepaniak is the author and coauthor of more than two dozen books on
vegan cuisine, health, and compassionate living. Having struggled with
IBS for decades, Jo knows what it’s like to feel that no food is safe,
even when eating healthy vegan fare.
Part II: Julie Gueraseva, LAIKA Magazine
Julie Gueraseva is the founder of the NYC-based vegan lifestyle magazine LAIKA.
Part I: Annie Mohaupt, Mohop Shoes
Annie Mohaupt is the founder and CEO of Mohop, a Chicago-based footwear manufacturer. Mohop combines advanced 3D fabrication technologies with traditional artisanal techniques to produce custom-on-demand shoes for women and men. Mohop has been featured in INC Magazine, Entrepreneur.com, Huffington Post, and The Science Channel and has been recently been named both a national top-10 hardware startup and top-10 women-led startup.
Part II: Caryn Hartglass, Summertime!
Caryn brings in summer with recipes for refreshing drinks, summer picnics, events and barbecues. While on the road in the Bay Area she discusses some of the eateries she has been visiting along with the fun treats she has discovered.
Adam Markey, Sole and Stone
Adam Markey is owner and founder of SoleAndStone.com: An online store focused on providing traditional men’s dress shoes that are 100% vegan all while maintaining the same level of convenience and customer service as large scale online footwear stores.
Part I: Jonathan Balcombe, What A Fish Knows
Jonathan Balcombe is the director of animal sentience at the Humane Society Institute for Science and Policy and the author of four previous books, including Second Nature and Pleasurable Kingdom. Visit his website at www.jonathanbalcombe.com and follow him on Twitter at @pumilla66.
Part II: Erin Orr, Secret Estate Illuminati Ball
Erin Orr is a chef, storyteller, puppeteer and educator based in Brooklyn. She endeavors to create experiences that encourage and foster community — whether they are crafted from food, with words or via visual spectacle. She maintains the food blog Big Sis Little Dish, where she shares original, adapted and passed on recipes and stories about the memories and gatherings connected to them. She is currently executive chef for Cynthia von Buhler’s immersive theater excursion “The Illuminati Ball.” For this she’s assembled an eight-course vegan tasting menu that guests of the ongoing event series continue to concur is both delicious and satisfying.
Part I: Eugene Wang, Sophie’s Kitchen Vegan Seafood
Eugene Wang grew up immersed in the vegetarian food business. For 20 + years his family has led the way in quality manufacturing of vegetarian food and distributing it throughout Asia and in North America. He took all he learned and in 1996, began consulting and leading food companies in the vegan and vegetarian food categories. Since 2004, his vision for launching the first Vegan Seafood has manifested into a viable category innovation lauded by the press and social media thought leaders, as well as natural trade industry leaders. The Sophie’s Kitchen Vegan Seafood phenomena has brought him the accolade ‘Vegan Visionary’.
Eugene is an experienced entrepreneur and leader. His broad scope of professional experience makes him uniquely qualified to assist vegetarian/vegan companies to the next level of success. For example, as President of Super Elephant, Taiwan, in 2004-2010, he acquired national distribution for the top US natural distributor, UNFI, where he became highly skilled in all aspects of developing sales in the natural and specialty marketplace in Asia for leading US natural product companies. In 2001, he founded a software company in Silicon Valley that built web-based CRM software, and in 1999, he joined Sherpa Research Limited, Tokyo, to spearhead a leading Japanese company into the Chinese market by developing important alliances and creating proactive, strategic marketing plans. Mr. Wang started his career in 1995, at a management consulting firm in New York City, shortly after earning his MBA from Columbia University, Columbia Business School, New York.
Susan Carskadon, Sophie’s Kitchen Marketing, PR, Social Media, Advertising
Susan Carskadon has been launching state-of-the-art products in the natural and mainstream industries, domestically and internationally, for over 35 years. Her specialty is taking little known, new concepts to full consumer visibility.
Part II: Michael Neeley, The Conscious Life Summit 2016
Michael Neeley is a former professional actor and medieval knight turned writer, motivational speaker, personal development coach, author of the upcoming book, The Art of Forgetting, and host of the highly-rated new podcast, Consciously Speaking. Michael is a student of Buddhism and is a certified Dharma teacher and meditation guide. He is committed to living a conscious lifestyle and helping guide others to do the same. He’d like to personally invite you to The Conscious Life Summit 2016, where he will be hosting 24 guest experts, including the amazing Caryn Hartglass, herself. It begins this Friday, June 3rd and runs through June 10th. It’s online, and it’s free.
Part I – Richard Schwartz, Who Stole My Religion? (new hard cover edition!)
Part I – Richard Schwartz, Who Stole My Religion? (new hard cover edition!)
Richard H. Schwartz, Ph.D., is the author of Who Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal Our Imperiled Planet, Judaism and Vegetarianism, Judaism and Global Survival, and Mathematics and Global Survival and has over 200 articles and 25 podcasts at JewishVeg.org/schwartz. He is president emeritus of Jewish Veg and president of the Society of Ethical and Religious Vegetarians (SERV), a patron and president for the Americas of the International Jewish Vegetarian Society, and on the advisory committee of the Farm Animal Rights Movement (FARM). He is associate producer of the 2007 documentary “A Sacred Duty: Applying Jewish Values to Help Heal the World.” In 1987, he was selected as Jewish Vegetarian of the Year by Jewish Veg, and in 2005, he was inaugurated into the North American Vegetarian Society’s Hall of Fame He is a professor emeritus of mathematics at the College of Staten Island, has been married since 1960 and has 3 children and 10 grandchildren.
Part II: Tyler Pearce, The Vegan Cyclist
I am no one special, just an ordinary dude that strives to be the best version of myself. I am currently 30 years old, a husband to an amazing wife, a father to an amazing boy, and a proud puppy papa to two toy breed dogs. I live in the foothills of California and love it here, this is truly where I wish to live out my days.
I started cycling as a cross training activity for Brazilian jiu-jitsu back in 2010 but it quickly took over my life as I fell deeper into the crazy sport of cycling. I am a cat 2 NCNCA racer, which took me 3 years to reach. As for being vegan, it has been a 10-year journey into health after eating fast food 3 times a day, EVERYDAY.
I am not an activist, I don’t think anyone is horrible for eating meat or just living a life different than mine. I simply want to show you, the viewer, the subscriber, the fan, that there is another way to live life. If you think it looks cool, then try it. If not, eat meat while watching my videos, I am not here to force change, change will come if you want it.
Part I:Caryn Hartglass
Caryn discusses some of the questions that came up during last week's Food Revolution Summit, including concerns about canola oil. She goes into detail about the garbanzo bean regarding its versatility as a whole food, as a flour and now as aquafaba.
Part II: Leilana Two Moons, Baconish
Leinana Two Moons is the author of the blog Vegan Good Things. Her writing and photography have appeared in LAIKA and VegNews magazines. A longtime vegan, she is dedicated to creating recipes that are satisfying enough to please anyone, vegan, vegetarian, flexitarian, or hardcore carnivore alike. She is active in the NYC vegan community and lives in Long Island City, NY with her husband and two children, who are all vegan. Baconish is her first cookbook.