Jenny Linford is a food writer and author of 15 books, ranging from cookery to ingredient guides. She has written for The Guardian, The TimesTime Out and the British Library’s Food Stories website. Born in London, her interest in food stems from living as a child in Singapore and Italy, places where good food is important to the community, both taken for granted and relished as a great pleasure.
 

Edward F. Fischer, Making Better Coffee
Edward F. Fischer is Professor of Anthropology at Vanderbilt University, where he also directs the Institute for Coffee Studies. He has authored and edited several books, most recently The Good Life: Aspiration, Dignity, and the Anthropology of Wellbeing.

Hear about what happened when Caryn made Shoo Fly Pie and Apple Pan Dowdy for the first time and brought it to her mom’s 89th birthday party. Caryn and Gary continue the ongoing conversation around the climate catastrophe, droughts, heat waves and how to stay upbeat despite the bad news.

Scholar, author, and editor Gregory F. Tague, Ph.D. (1998), New York University, was a Professor in the departments of Literature, Writing and Publishing / Interdisciplinary Studies and founder and senior developer of The Evolutionary Studies Collaborative at St. Francis College, N.Y. He was also the founder and organizer of a number of Darwin-inspired Moral Sense Colloquia and other multidisciplinary events. Books include: The Vegan Evolution: Transforming Diets and Agriculture (2022); An Ape Ethic and the Question of Personhood (2020); Art and Adaptability: Consciousness and Cognitive Culture (2018); Evolution and Human Culture (2016); and Making Mind: Moral Sense and Consciousness (2014). In book series or journals, Tague’s published work in evolutionary studies spans disciplines across literature, material culture and visual art, moral philosophy, law, science, and paleoanthropology. Professor Tague has also written or edited nine other academic books or literary anthologies, including Character and Consciousness (2005), Origins of English Dramatic Modernism (2010), and Puzzles of Faith and Patterns of Doubt (2013). He is the founding editor of the peer-reviewed ASEBL Journal, now a website (ethics/arts/evolution), and is general editor of the Bibliotekos literary site and Literary Veganism: An Online Journal.

Links mentioned in the podcast:
The Vegan Evolution
Literary Veganism

Hartglass & De Mattei: For the Earthlings
Topics covered in this podcast include global warming and droughts; raw desserts and delicious Italian sauces; seitan; words; fried foods.

 
Links mentioned in the program:
Climate activists fill golf holes with cement after water ban exemption
Skye Michael Conroy, Crafting Seitan
 
Try these raw dessert recipes:
Brooklyn Borough Balls
Boozy Balls
Apricot Nut Balls
Fruit and Nut Truffles

 

Sara Polon is an entrepreneur who is on a mission to upend our broken food system – starting with soup. As the co-founder and CEO of Soupergirl, she has lead the company from its humble beginnings as a local soup delivery business, to a multi-million dollar national food company. Sara, via Soupergirl, is trying to redefine the notion of “quality” as it pertains to food. She is eager to start and engage with consumers regarding the “story of the food” – from the farm to their plate.
She also enjoys volunteering, hiking, plant-based cooking, and biking.
 
 
COOL RECIPES MENTIONED IN THE PROGRAM
Aguas Frescas
Orange Creamsicle Ice Dream
Blueberry Ice Dream
Strawberry Ice Dream

Caryn and Gary rejoice on being back together after working apart from each other for three months; they celebrate with great food in San Francisco and discuss their favorite bowls and how to make them; they encourage everyone to eat organic and avoid glyphosate; and highlight two important campaigns of the Center for Food Safety. Responsible Eating And Living, nonprofit they founded, celebrates its eleventh year anniversary.
 
 
Links mentioned in the program

Milk and Tea
Vegan Food Truck in Golden Gate Park
Nourish Cafe, San Francisco
Rise and Grind San Francisco

Center For Food Safety
GE Cows
Glyphosate

The original “Julia Child of plant-based cooking” teams up with her daughter to offer a multigenerational celebration of the power of a plant-based lifestyle—with 125 recipes.

The Esselstyn family is three generations plant-based strong. Encouraged to create recipes without dairy and meat when her husband’s research pointed to the impact of diet on reversing disease, Ann Esselstyn began feeding her family creative, plant-based meals more than thirty years ago. She and her daughter, Jane Esselstyn, are bolts of energy from the same strike of lightning and have become fierce, big-spirited advocates for a plant-based lifestyle, reaching hundreds of thousands of fans through their previous books and their popular YouTube channel.

At eighty-six and fifty-six, respectively, Ann and Jane are pictures of ageless health and vibrancy and spend their days hiking, doing yoga, gardening, cooking, and spreading the message that diet is the key to living a happy, strong, and disease-free life. Be a Plant-Based Woman Warrior explains how women everywhere can pass on this important legacy in their own families through the generations, and illuminates how plants powerfully support a woman’s body and mind. This cookbook is a call to action and a message of hope for any and all to be Plant-Based Women Warriors filled with vitality and in control of their own health.

Be a Plant-Based Woman Warrior includes more than 125 recipes made for women on the go, from Apple Flax Flapjacks and Black Ramen Bowls, to Portobello Sliders with Green Goddess Sauce, to Mint Chip Outta Sight Brownies. And it includes big-flavored dinners like Sweet Potato and Cashew Ricotta Lasagna and Plant-Based Pad Thai, sure to tempt even the most reluctant vegetable-focused eaters. Full of life, captivating energy, and delicious food, this cookbook brings readers to the Esselstyn family table, where plants and joy are at the center.

Lee Hall, 30 Years of Nonhuman Personhood
Lee Hall holds an LL.M. in environmental law with a focus on climate change, and has taught law as an adjunct at Rutgers–Newark and at Widener–Delaware Law. Lee is an author, public speaker, and creator of the Studio for the Art of Animal Liberation on Patreon.

Links mentioned in the program:

For Happy the Elephant, Personhood Is Yet Another Cage
 
On Their Own Terms: Animal Liberation for the 21st Century is now available free, open-to-everyone, as an abridged, audio version of the last one: On Their Own Terms: Animal Liberation for the 21st Century in audio form.
 

Kathy Davis, VegInspired

Kathy Davis is a plant-based lifestyle and mindset coach, the CEO of VegInspired, and the author of three cookbooks: The 30-Minute Whole-Food Plant-Based CookbookThe Super Easy Plant-Based Cookbook, and The Budget-Friendly Plant-Based Diet Cookbook.

Kathy empowers high-achieving professionals to elevate their energy by adopting healthy living habits so they can show up at their optimum performance and achieve their goals. Kathy has been eating and creating vegan meals for more than seven years. Over the past two years, she shifted her daily habits to follow a whole-food, plant-based lifestyle. She experienced amazing results: renewed energy, a newfound sense of joy, and a healthier mind and body! Kathy’s brand, Veginspired, is dedicated to providing high-achieving professionals and entrepreneurs with the resources to make a similar transformation. She is eager to guide others on their journey so that they can make a more significant impact in the world.

Fun fact: Kathy and her husband, John, are living their plant-based dream while simultaneously traveling the United States in an RV with their cats. They’ve been to 26 states and 19 national parks so far, and have a goal to visit all the US national parks!

Links for Kathy Davis:
Instagram
VegInspired Foodies Facebook Group
Facebook Page
Linkedin
Website
Budget-Friendly Plant-Based Diet Cookbook
Super Easy Plant-Based Cookbook
30-Minute Whole-Food, Plant-Based Cookbook


It’s All About Food
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