Archive for January 2018

Featured guest: Paul Shapiro, Clean Meat
Paul Shapiro is the author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World(published by Simon & Schuster’s Gallery Books). A TEDx speaker and the founder of Compassion Over Killing, for 13 years Shapiro also served as a spokesperson and vice president for The Humane Society of the United States.

Shapiro is a mainstream voice for agricultural sustainability who’s earned praise from many sides of the animal welfare spectrum. For example, Peter Singer, author of Animal Liberation, calls him “a major force in the struggle to reduce farm animal suffering,” while a McDonald’s executive inducted Shapiro into his own NGO Hall of Fame. He wrote: “The common thread of the effective NGO leader is ‘likeability.’ …What’s most common and effective in their work was their good nature and fun spirit. Paul Shapiro from the Humane Society of the United States exemplifies this. Even though we don’t agree on a fair amount, but because he’s affable — and no jerk! — we found common ground, getting rid of gestation stalls for sows and going cage-free for hens.”

In 1995, Shapiro founded Compassion Over Killing as a high school club, building it into a national organization over the next decade before leaving in 2005 to join The Humane Society of the United States. An inductee into the Animal Rights Hall of Fame, Shapiro has been interviewed by hundreds of news outlets as an authority on animal welfare and animal advocacy. He’s also published dozens of articles about animal welfare in publications ranging from daily newspapers to academic journals.

 

00:0000:00

Part I: Sunny Mueller, The Vegetarian House
Sunny is the manager of The Vegetarian House in San Jose, California. The Vegetarian House is an organic vegan restaurant located in downtown San Jose; it was inspired by The Supreme Master Ching Hai, a world renowned spiritual teacher and humanitarian. The restaurant began operation in 1994 with a vision of a world where all beings, humans and animals could live together in peace, love and harmony. At the Vegetarian House, fresh organic produce is served cooked and seasoned with non-GMO (Genetically Modified Organisms) ingredients. Genetically modified foods are linked to allergic reactions and damage to virtually every organ studied in lab animals. They are banned by food manufacturers in Europe and elsewhere, yet GMOs are present in the vast majority of locally available processed foods. Some of the products including sauces and noodles are made in house from scratch, using organic ingredients that are free of preservatives. Concerned for the happiness and well being of our animal friends, only animal-free meals (vegan) are served. In an effort to reduce the carbon footprint, freshly grown organic ingredients from local sources are used whenever possible. The restaurant also uses solar energy generated from solar panels and uses energy efficient lighting and appliances. The Vegetarian House is committed to working towards a sustainable planet. To reduce the environmental impact, all waste is recycled or composted whenever possible. The ‘TOGO’ packaging is made of environmentally-friendly materials which are either biodegradable or compostable.
 
Part II: Caryn Hartglass covers food trends for the new year.

00:0000:00

Caryn Hartglass, Happy 2018!

Caryn gives her thoughts, inspirations and ideas for the coming year.

?ui=2&ik=69f421495b&view=fimg&th=160ebb6

00:0000:00

Loading Downloads
339Episodes