This week Caryn reports from Wisconsin; Gary from California. Caryn gives a brief review of her favorite moments in the Food Revolution Summit last week and shares the common questions and concerns asked. Gary shares his most recent restaurant experience requesting a vegan option, without the octopus, ew! Caryn continues to share how she has been eating while away from home and gives a brief soup tutorial. Several documentaries are discussed: The Animal PeopleThey’re Trying to Kill UsCow.

Links mentioned in the podcasts:
George Monbiot
Andrew KimbrellCenter for Food Safety
Brooke Goldner, MD
REAL Soup Recipes

Caryn reports on eating on location in Wisconsin while Gary is in the Bay Area.

Robert Grillo is an activist, author and speaker for all species. He is also the founder and director of Free from Harm, a  non profit dedicated to helping end animal exploitation. He founded Slaughter Free Chicago in 2018 which has now grown into a network called Slaughter Free Cities.
 
As a communications professional for over 25 years, Grillo once worked on large food industry accounts where he acquired a behind-the-scenes perspective on food branding and marketing. His book, Farm to Fable: The Fictions of Our Animal-Consuming Culture, explores the powerful narratives driving our culture of mass animal consumption.
 
Other published works include contributions to Caged: Top Activists Share Their Wisdom on Effective Animal Advocacy and Circles of Compassion: Connecting Issues of Justice. In addition Grillo writes articles for Free from Harm and curates work from other leading authors.
 
 
Listen: Tuesday, April 12, 2022, 4pm ET by going to PRN, The Progressive Radio Network.
* Listen by phone to hear the live broadcast at 1-641-741-2308..
* Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885.

This episode features restaurant reviews; a study on french fries and almonds; myths regarding Blue Green Algae, vitamin B12, Colonics, and Coffee Enemas.

LINKS MENTIONED IN THE PROGRAM

Christopher Carter is an assistant professor of theology and religious studies at the University of San Diego. He is also a pastor within the United Methodist Church and has served churches in Battle Creek, Michigan, and in Torrance and Compton, California.

Collard Greens with Garlic, Raisins, and Orange Juice. This is a recipe that we adapted from Dr. Carter’s book.

Caryn Hartglass and Gary De Mattei go deep on today’s episode of It’s All About Food when they talk about the important role cooking plays in their lives during these stressful times.
 
Listen: Tuesday, March 1, 2022 4pm ET by going to PRN, The Progressive Radio Network.
* Listen by phone to hear the live broadcast at 1-641-741-2308..
* Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885.
 
Links mentioned in the program:

Hartglass & De Mattei, Back to Basics
It’s Two Two Two Two Two Tuesday, 2/22/22. It’s also Veguary and National Children’s Health Dental Month. Caryn and Gary bring you into the bathroom to discuss recommendations for dental health. They review Le Botaniste restaurant in Manhattan, and the new Crossroads Kitchen coming to Las Vegas.
 
 
Links mentioned in the program

Veguary!
RECIPE – Ginger Turmeric Latte
Crossroads Kitchen
Le Botaniste
Eco-Dent Gentle Floss
Julliard Pre college concerts

 

Hartglass & De Mattei, Supporting Small Vegan Businesses
Caryn Hartglass and Gary De Mattei bring you another hour of conversation. In this podcast they talk about Valentine’s Day, Vegan Fridays, and the importance of supporting small vegan businesses and small businesses that bring healthy, organic, plant food to us. They say goodbye to GoOrganicNYC which recently closed due to COVID, hoping they can reopen soon. 

Links mentioned in podcast:
NYC Public Schools Vegan Fridays
Sweet Vegan
Organic Grill
GoOrganicNYC
Meet the People Getting Paid to Kill Our Planet
La Flore Paris
Food to Live
 

Hartglass & De Mattei, Vegan Reviews
Hartglass & De Mattei review the PBS Masterpiece Series, All Creatures Great and Small, from the vegan perspective. They share their disappointment with Homewood Suites’ in-suite kitchens and give an overview of three, SOS-free menus they recently prepared for a friend transitioning to a whole food, plant-based diet.
 
 
Listen: Tuesday, January 25, 2022, 4pm ET by going to PRN, The Progressive Radio Network.
 
* Call in to the show with comments and questions: 1-888-874-4888.
* Listen by phone to hear the live broadcast at 1-641-741-2308..
* Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885.
 
Links mentioned in the program:
 
20 QUESTIONS FOR YOUR ONCOLOGIST by Chris Wark

 
RECIPES – SOS-free
Consommé (vegan chicken soup)
Green Bean Walnut Paté (vegan chopped liver)
Ratatouille
Tarte Aux Pommes
Poached Pears with Raspberry Coulis
Whole Grain Mix
 

Sunny Satva is an American engineer-turned-investor and the founder of the Vegan Africa Fund. Sunny has been vegan for six years and traveled throughout Africa during 2020 and most of 2021, learning about the need for the world to invest in Africa. Sunny started impact investing in African vegan businesses in 2021 and launched the VAF impact crypto to support the African vegan entrepreneurial network. Sunny loves practicing Qi Gong, cooking with mushrooms, and networking with aligned vegan individuals.
 
Listen to the entire show broadcast on Manhattan’s Progressive Radio Network, 4pm ET: http://prn.live. Or call by phone to listen at 1-641-741-2308
 
 
Links mentioned in the program:
 
Timothy A. Wise, Failing Africa’s Farmers
Veganuary
 
Neem and Patents:


It’s All About Food
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