Part I: Olivier Mankondo, The Transformation

Olivier Mankondo is a speaker, author, weight loss and wellness coach with a passion for self-help books. He empowers people with the knowledge of a plant-based nutrition so they can make good dietary and lifestyle choices. Throughout his talks, he has been able to inspire and change a lot of people. He is the author of the book, The Plant-Based Nutrition: How It’s Going to Change Your Life. Olivier can speak 4 languages including French.

Part II: Hartglass & De Mattei, Is there a Future for Lab-Grown Meat?
Hartglass & De Mattei continue the conversation on lab-grown meat citing studies that off insight.
 
 
LINKS MENTIONED IN THE PODCAST

• Fake meat as fast food. How impressed are Americans?
• Plant-based menu items are infiltrating fast food — and meat-eaters are all over them
• Faux Meat Falters at the Drive-Thru
• Lab-grown Meat is Supposed to be Inevitable. The Science Tells A Different Story.
• Gary’s French Scramble
• McDonalds French Fries
  French Fries Ingredients: Potatoes, Vegetable Oil (canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil, Natural Beef Flavor [wheat And Milk Derivatives]*), Dextrose, Sodium Acid Pyrophosphate (maintain Color), Salt. *natural Beef Flavor Contains Hydrolyzed Wheat And Hydrolyzed Milk As Starting Ingredients.
  Contains: Wheat, Milk.

Desirèe Marzan is a veganic subsistence farmer working for Will Bonsall, the Director of the Scatterseed Project on his farm, Khadighar in Industry, ME.

She is a Nuyorican from Jackson Heights, Queens whose journey is to bring back self-reliance in the form of subsistence growing to New York City. Her focus is to bring nutritious food to underserved communities in densely populated cities. She believes in a life of health, clarity, and personal choices that are in the people’s best interests. Food, and herbal medicine are the first steps in shifting personal awareness inward and gaining answers to what is really meaningful in our lives.

 
Links mentioned in the program
The Scatterseed Project: Collecting, Preserving, and Sharing Our Horticultural Heritage

Vicki Hird is Head of the Sustainable Farming Campaign for Sustain: The Alliance for Better Food and Farming, and she also runs an independent consultancy. An experienced and award-winning environmental campaigner, researcher, writer and strategist working mainly in the food, farming and environmental policy arenas, Vicki has worked on government policy for many years and is the author of Perfectly Safe to Eat?: The Facts on Food.
 
Vicki’s passion is insects. The first pets she gave her children were a family of stick insects, and she received a giraffe-necked weevil tattoo for her 50th birthday. Vicki has a masters in pest management and is a fellow of the Royal Entomological Society (FRES).
 
 
Links mentioned in the program:
CELEBRATING INSECTS
Invertebrate Welfare
Light pollution from street lamps linked to insect loss

Hartglass & De Mattei discuss the weather and global warming, the Jewish New Year, Labor Day, the premier of the film Eating Our Way to Extinction, NYC mayoral candidate Eric Adams, the US Open, Shishito Peppers and they share some new recipes.

 
Links mentioned in the program:

• Wall Street Journal article on Eric Adams: Will New York Come Back? Will New Yorkers?
• Premieres September 16: Eating Our Way to Extinction
• Cilantro Lime Dressing
• Magic Cookies

Hartglass & De Mattei are back from their cross country road trip. They share their thoughts on the UN Climate Change Report; global warming and animal agriculture; GMO corn being grown across the nation for animal feed, oil, sweeteners and fuel; being uplifting to those who talk about their ailments and medical procedures; and California Cuisine supporting fresh, locally grown plant foods.

 
LINKS MENTIONED IN THE PODCAST
UN Climate Change Report, IPCC report: ‘Code red’ for human driven global heating
Handheld Catering, serving San Jose, Silicon valley and San Francisco Bay Area since 2012
The BEST Buckwheat Crepes
California Cuisine, Chez Panisse