First Meal: The joy of Oatmeal in the morning and Teeccino with steamy, foamy Soy Milk. It’s a great way to start the day.

 
Second Meal: I am preparing for my flight to Costa Rica tomorrow. It will be a long day, with a three-hour bus ride after my flight. I decided to bring with my Spring Rolls, Baked Tofu and Sweet Potatoes. Gary Baked the tofu and potatoes. I made the Spring Rolls with Scallions, Mint, Cilantro, Peanut, Rice Noodles, Bean Sprouts, Lettuce and Baked Tofu. With the leftovers we made a big salad for today’s lunch.

 
Snack: I took a small bowls of Red Lentil Soup for a snack.

 
Third Meal: Our neighbor Dan is celebrating his 65th birthday and his wife invited us to a party in Harrison, NY. We drove up with another couple who lives on the same floor with us to the Trattoria Vivolo. It’s an old-school Italian restaurant. I checked the menu before we left which is one reason I had the soup for a snack. We started with a salad. The waiter suggested we share one. We listened to him. That was the first mistake! Our Arugula Salad was very tasty and too small!

 
The menu boasted “Vedura” consisting of Broccoli Rapé, Escarole (which I love), Spinach and Asparagus. I thought a big vegetable plate with the veggies sautéed with garlic and oil, and no salt added would be great. The waiter kept saying, “you like steamed vegetables?” I said no, please sauté them with garlic and oil but don’t add salt. Well, not only did we get steamed vegetables, they were not the ones I expected. We got Broccoli, Carrots, String Beans and Asparagus. It felt like we were back in the 1990’s when no one knew how to make anything interesting for a vegan. I asked the waiter about garlic and oil. He was very nice and brought a bowl of some freshly made to pour on top. The garlic definitely helped.

Part I: Evan Allen, MD, Oversaturated
Dr. Allen is a board certified family physician and also has board certification in obesity medicine. He runs a practice in Henderson Nevada that focuses on using lifestyle medical techniques combined with modern understanding of biochemistry and physiology to assist patients with reversing metabolic disorders or treating acute and chronic illnesses. He is internationally recognized and has won multiple awards over his career as a physician. His recent book, Oversaturated, is about how to discuss dietary fats with patients. He talks about how the common understanding of saturated fats has been manipulated by certain segments of the food industry to favor their products and has resulted in large numbers of misinformation in the nutrition space. The book gives some simple techniques that most healthcare team members can use to emphasize the scientific understanding of saturated fats to their patient population.

Part II: Jay Kuo, Social Edge
Jay is the Chief Creative Officer at the Social Edge, a digital publishing and social media company based in New York City, and he has overseen George Takei’s meteoric rise on social media from its inception. Jay is the composer and lyricist for the Broadway musical Allegiance and is a producer on several Broadway shows including the Tony winning Hadestown. In his prior life, Jay was an appellate litigator admitted before the 9th Circuit and the U.S. Supreme Court. He now lives in Harlem and is on a quest for wisdom, hilarity and great veggie eats.

Gesshin Claire Greenwood, Just Enough: Vegan Recipes and Stories from Japan’s Buddhist Temples
Gesshin Claire Greenwood is the author of Just Enough and Bow First, Ask Questions Later. She also writes the very popular Buddhist blog, That’s So Zen. She was ordained by Seido Suzuki Roshi in 2010 and in 2015 received dharma transmission (authorization to teach). She returned to the United States in 2016 to complete her master’s degree in East Asian Studies. A popular meditation teacher, she lives in the San Francisco Bay Area, California. Find out more about her work at www.Gesshin.net.

Linda Soper-Kolton, Compassionate Cuisine
Linda Soper-Kolton came to Catskill Animal Sanctuary in 2012 as a guest chef, intending to teach Compassionate Cuisine cooking classes for a season before returning to her vegetarian and vegan café in Fairfield, Connecticut. Lured by the magic of the sanctuary and the urgency of the mission, Linda stayed to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food. Almost 8 years later, she continues to cook, teach, write, and kiss pigs. Unlike many chefs, Linda did not grow up at the knee of a family matriarch in the kitchen. Instead, her early memories of mealtime included mashed potatoes made with milk powder and potato flakes, Friday’s clean-out-the-fridge “spaghetti surprise,” and a lot of liver. Linda learned to cook out of sheer necessity. In the humble kitchen of her first apartment, Linda spent nights baking, roasting, and simmering for roommates, coworkers, and anyone else she could find. With “food is love” as her mantra, cooking and feeding became her way of nurturing and connecting with others. In midlife, she fulfilled a lifelong dream of becoming a chef when she graduated from the Natural Gourmet Institute. Combining her chef’s training with certification as a holistic health coach from the Institute for Integrative Nutrition, Linda is driven to love and influence others through compassionate, plant-based eating. When she’s not in the kitchen creating, she’s probably looking for her glasses.

Part I: Amy Jean Davis, LA Animal Save
Amy Jean Davis is an animal rights advocate, Spokesperson for the Save Movement, and the Founder of LA Animal Save, the Los Angeles chapter of the global Save Movement.

Davis graduated Purdue University in 2004. After having become vegan in 2002, she started an animal sanctuary in the Los Angeles, California area. In 2015, she completed her certificate in Plant Based Nutrition from eCornell, and in 2016, Amy founded LA Animal Save, which is now the largest chapter of more than 600 Save groups worldwide.

Amy also works with her partner, filmmaker Shaun Monson (EARTHLINGS, UNITY), creating films and other media for the animal rights movement. Originally from a small town in Indiana, Amy came to Los Angeles in 2008 as a top 24 Finalist on season 7 of American Idol.

Part II: Laura Reese, Vegan Justice League
Laura Reese’s eighteen-year career in the semiconductor industry was largely spent at Altera Corporation, which is now a division of Intel Corporation. In the product planning department, she directed the customer advisory board (CAB) program. She earned a Bachelor of Science in biomedical and electrical engineering with a business minor from the University of Southern California in 1996.

In 2006, she studied personal finance through Boston University and earned a Certified Financial Planning certificate from the Certified Financial Planner Board of Standards. In 2014, Laura founded a charity for Rohingya refugees in Malaysia called RohingyaFund.org.

In 2017, Laura began researching our food system and adopted a vegan lifestyle. Recognizing the destructive environmental damage of the animal agriculture industry, she became an activist within months. By early 2018, she founded a local Anonymous for the Voiceless chapter. A year later, she lobbied Congress to help animal farmers transition to sustainable, non-exploitative businesses. Laura continues to lobby for environmental and animal justice through an organization she co-founded with Connie Spence, called The Vegan Justice League.

Ian Theasby and Henry Firth, BISH BASH BOSH!
 
Ian Theasby, Creative Director and Co-Founder
Ian is a creative marketeer with a background in fashion whose wordplay and creative concepts create new go-to favorites for BOSH’s thousands of fans. He also desires to bring plant-based food to the world, helping people and planet to thrive.
 
 
 
 
Henry Firth, Founder and CEO
Henry is a creator with a background in digital video and businesses, and a passionate home-taught cook. His life’s mission is to make a positive impact on reducing climate change, by showing the world just how easy, delicious and fun plant-based food can be.

Karen Davis, PhD, For the Birds: From Exploitation to Liberation
KAREN DAVIS, PH.D. is the President and Founder of United Poultry Concerns, a nonprofit organization that promotes the compassionate and respectful treatment of domestic fowl including a sanctuary for chickens in Virginia. Inducted into the National Animal Rights Hall of Fame for Outstanding Contributions to Animal Liberation, she is the author of Prisoned Chickens, Poisoned Eggs: An Inside Look at the Modern Poultry IndustryMore Than a Meal: The Turkey in History, Myth, Ritual, and Reality; The Holocaust and the Henmaid’s Tale: A Case for Comparing Atrocities; a children’s book A Home for Henny; and Instead of Chicken, Instead of Turkey: A Poultryless ‘Poultry’ Potpourri, a vegan cookbook.

For thirty years, Karen Davis has been advocating for, writing about, and studying the world of chickens and other domesticated fowl. As the founder and director of United Poultry Concerns, Davis has done more than perhaps anyone to reveal the complex and socially rich lives of birds. Her writing―intellectually rigorous, passionate, erudite, and witty―brings fully to the fore the great injustices we have perpetrated on these intelligent and loving creatures.

For the Birds showcases Davis’s three decades of popular and academic work. She tells the story of how she became an advocate and the many individual birds she has known and whose lives and deaths have deepened her commitment to seeking their freedom from suffering.

Stirring, provocative, and brilliantly written, For the Birds illuminates one woman’s enduring quest to change our perceptions of those animals we routinely confine, abuse, and kill by the billions.

Robin Lamont, The Experiment
Robin Lamont worked as a Broadway actress and singer, playing lead roles in GodspellGrease, and Working. Her original cast recording of “Day by “Day” and her film version of the song have drawn fans from around the world. Utilizing her acting experience she became an undercover investigator for a PI firm in New York City that specialized in investigations into counterfeiting. During that time she went to law school and later practiced as an Assistant District Attorney in New York. More recently, while continuing her writing Robin volunteers for animal welfare organizations, trying to raise awareness about the plight of animals throughout the world.

Joanne Lefebvre Connolly, DVM, Animal Teachings
Dr. Joanne is a veterinarian promoting intuitive medicine. She guides families in tuning in with their pets, themselves, Nature & the Universe to make better medical decisions. She is vegan and inspires all animals & humans to live in balance, as One, with the web of life. Dr. Joanne published her first book titled Animal Teachings from Hayley’s Angels Methodsand is currently writing her second book.

Encar Garcia Vila, Jaguar Rescue Center
After obtaining a degree in Biology from the University of Barcelona, Encar spent 15 years working with primates and mammals in various habitats, including 8 years at the renowned Barcelona Zoo, where she cared for many animals including Snowflake, the unique albino gorilla who called the zoo home for 37 years.


It’s All About Food
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