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Caryn Hartglass, Dairy Farmers, Subsidies, Legalizing Hemp

 Listen: Tuesday, February 13, 2018, 4pm ET by going to PRN, The Progressive Radio Network.
 

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Caryn Hartglass, Dairy Farmers, Subsidies, Legalizing Hemp
Caryn is in the Bay Area conducting The Music Man and shares her experience on the road with food, discussing nutrition with some of the cast’s children during performance breaks. She discusses the need for the government to help dairy farmers transition to another industry rather than providing subsidies and insurance when milk prices fall. She recommends moving to hemp production for foods like hemp milk, and also for building materials like hempcrete.

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Caryn Hartglass, Medical Bills and Health Insurance Claims
Caryn shares her experience navigating medical bills and claims when being treated for advanced ovarian cancer. She had 20 claims that were outstanding totaling over $100,000. Over a three-year period she got them all paid. Find out what she did in this program.

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Melanie Joy, Beyond Beliefs
Dr. Melanie Joy is a Harvard-educated psychologist, celebrated speaker, and author
of the award-winning book Why We Love Dogs, Eat Pigs, and Wear Cows, which has been published in 12 languages. Dr. Joy is the eighth recipient of the Institute of Jainology’s Ahimsa Award, which was previously awarded to Nelson Mandela and the Dalai Lama. Her work has been featured by numerous national and international media outlets, including the BBC, ABC Australia, NPR, and the New York Times. Dr. Joy has given her acclaimed carnism presentation on six continents, and the video of her recent TEDx talk on carnism is in the top 1% of the most-viewed TEDx talks of all time. She is also the founder and president of the charitable organization Beyond Carnism and author of the books Beyond Beliefs: A Guide to Improving Relationships and Communication for Vegans, Vegetarians, and Meat Eaters and Strategic Action for Animals. Dr. Joy is also the founding president of the charitable organization, Beyond Carnism, a co-founder of ProVeg International, and the co-director of the Center for Effective Vegan Advocacy (CEVA).

 

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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.

 

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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.

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Caryn Hartglass, Happy 2018!

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

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Caryn Hartglass, Vegan Dogs, Dental Hygiene, Direction & Digestion
In the last episode of 2017 Caryn discusses the following topics: a Los Angeles Animal Services commission proposal to make shelter dogs vegan; dental hygiene; humans innate directive to be part of and support a larger entity; tips for digestive issues. 

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Part I: Tommy McDonald, Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor
Tommy McDonald courtesy of authorTommy McDonald is head chef at Field Roast in Seattle, Washington. In their first official cookbook, Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor, Field Roast executive chef Tommy McDonald teaches readers how to make their own grain meat, and shares dozens of plant-based recipes for every occasion, whether it’s a fuss-free weekday meal or a hearty holiday feast. From stocking the pantry with the right ingredients to tying a perfect butcher’s slipknot, from choosing the best sausage casing to successfully stuffing your roast, McDonald is there every step of the way to help first-timers and skilled chefs alike impress family and friends with vegan meals that are wholesome, satisfying, and delicious.
 
 
Part II: Richa Hingle, Vegan Richa’s Everyday Kitchen
richa-hingleRicha Hingle is the prolific and award winning recipe developer, blogger, and photographer behind VeganRicha.com and Best Selling Author of Vegan Richa’s Indian Kitchen. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers. She loves to show people how easy it is to cook vegan Indian or other cuisines, which are allergy friendly and have gluten free and soy free options. Richa has been featured on Oprah.com, Huffington Post, Glamour, Babble, VegNews.com, Cosmopolitan India, Femina India, TheKitchn, Cosmopolitan, MSN, BuzzFeed, and many more.
 

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Harold Hartglass, No Cucumbers!
Hal HartglassCaryn reflects on her dad’s passing this week, his connection with food and how it has influenced her as a food educator and activist.

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Part I: Lori Steinberg, Cheezehound
lori-robinLori Sternberg is the founder of the vegan cheese company, Cheezehound.
 
 
 
 
 
 
 
 
Part II: Gabriel Heymann, Smart Beer
Gabriel Heymann 4 websiteSmart Beer founder, Gabriel Heymann splits his time between the Hudson Valley and Brooklyn, NY. He realized he needed a beer that he could enjoy without feeling like he compromised his health-conscious and active lifestyle. He thirsted for a beer that was made from sustainable ingredients and a brand that supported his social and environmental values. This thirst gave way to the concept of Smart Beer.

“I wanted to enjoy both my social life and my healthy, active lifestyle,” Heymann said. “You shouldn’t have to sacrifice your lifestyle or values in order to celebrate, and that’s what this beer is about. We can have it all.”

“I set out to create a great tasting and refreshing organic beer that would go perfectly with my life and my friend’s lives. A beer I could feel good about holding and drinking at a bar. I’m happy to share Smart Beer with you. Cheers!”

In addition to founding Smart Beer, Gabriel has an extensive professional background in the music business and fitness/well-being. He’s also a certified yoga teacher who seeks to help people feel good and enjoy life.

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