It's All About Food - Chase Purdy, Billion Dollar Burger

Chase Purdy, Billion Dollar BurgerChase Purdy is a New York-based writer and author of Billion Dollar Burger, a narrative non-fiction book published by Penguin Random House that documents the rise of cell-cultured meat and the global race to get it to market. He’s also the voice behind Pluripotent, a newsletter on future foods and cellular agriculture.
 
He’s written about the business and technology of food for Quartz, and the politics of food for Politico. His stories have appeared in The New York Times and in newspapers across the United States — collected from courtrooms, crime scenes, laboratories, and the halls of government. He is a New America fellow. Connect with him: Twitter

It's All About Food - Susan Hargreaves, Animal Hero Kids

Susan Hargreaves, Animal Hero Kids
 
Susan Hargreaves, Animal Hero Kids Author/Founder, travels the world celebrating, courageous and compassionate action by kids and teens. She infuses Animal Hero Kids with the passion, wisdom and determination acquired during a lifetime devoted to animal activism. By zeroing in on kindness education, Susan plays an essential role supporting, encouraging and empowering youth to build a more compassionate world for all animals.
As Animal Hero Kids’ dynamic volunteer executive director, Susan creates and presents interactive humane education programs around the globe. Each exciting presentation concludes with cruelty-free vegan fare. Her programs, which often showcase stories of outstanding acts of kindness by youth, have been featured extensively in national and international media.
Help the “Animal Hero Kids Voices for the Voiceless” book be gifted to every school library at AnimalHeroKids.orghttp://www.formidablewomanmag.com/susan-hargreaves-kids-are-heroes-in-the-eyes-of-animals/
”Animal Hero Kids Rock. The good news is we can all help animals in need” – Paul McCartney  Recipes mentioned at the end of the program: Verdura Mista Al Forno Pesto RecipesCreamy Vegan Pesto, Oil-FreeCreamy Kale PestoSunny Pesto Paste Hummus RecipesPlain HummusRed Pepper Hummus La Baguette, Gluten-Free

It's All About Food - Hartglass & De Mattei, Bananaversary, Celebrating 14 years of Talking

Hartglass & De Mattei, Bananaversary, Celebrating 14 years of TalkingCaryn Hartglass and Gary De Mattei cover a variety of topics include banana tea, new plant-based products made from banana skins, grapes and pineapple, new vegan chocolates, the demise of the dairy industry, banning glyphosate. They also share their celebration of 14 years together which they call their Bananaversary.
Hartglass & De Mattei 14th Bananaversary Dinner
Recipe discussed in program:1. Our Pancake House Vegan Buttermilk Pancakes2. Cooked Whole Grain Mix
Links discussed in the program:1. Startup Creates Plant-Based Deli Meats Using Bananas And Discarded Grapes From Winemaking2. Banana leaf packaging and pineapple powder: How Dole plans to eliminate food waste by 20253. Chocolate Company Lindt Announces New Vegan Range in Germany4. Dairy Farmers Worldwide Are On the Brink of Crisis5. Mexico Announces Phase-Out and Ban on Glyphosate Herbicides 

It's All About Food - Chef Ramses Bravo, Bravo Express

Part I: Chef Ramses Bravo, Bravo Express
Listen: Tuesday, June 30 2020, 4pm ET by going to PRN, The Progressive Radio Network.* Leave comments and questions on the PRN voicemail line, 862-800-6805, with your name, the name of this show, It’s All About Food, and your question to be answered on the next program.* Listen by phone to hear the live broadcast at 1-712-775-6850.* Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885.
 
Part I: Chef Ramses Bravo, Bravo ExpressChef Ramses Bravo is the executive Chef for True North Health in Santa Rosa California.  He is the creator of Bravopb.com where you can find his online plant based cooking courses.  He is the author of Bravo and Bravo Express cookbooks. Although he trained as a regular chef, with a little intervention from the universe, he found himself working as a plant based chef, and has been doing it for 12+ years now.