Archive Page 2

Hartglass & De Mattei, Here’s to Vegans Who Lunch
In this program Caryn Hartglass and Gary De Mattei cover a wide range of subjects: farm animal laws; commodity animals; goats used in fire prevention; listener emails; veganic agriculture; Independence Day foods and fireworks; excuses to not go vegan; illnesses and fiber.

Hartglass & De Mattei, An Absolutely Perfect Day to Go Vegan!
Caryn Hartglass and Gary De Mattei are back together this week and continue the conversation about the terms plant-based and vegan. They cover the Perfect Day man-made dairy proteins appearing in “plant-based” ice cream products; attending social events with food that isn’t vegan; updates on the REAL Buckwheat Crepe recipe; films to watch; vegan shows; the amazing Red Lentil; and yummy vegan burgers to make with REAL ingredients.
Links mentioned in the program:
The Animal Welfare (Sentience) Bill
Octopuses and lobsters have feelings – include them in sentience bill, urge MPs
Perfect Day – synthetic dairy
Pressed Juicery Vegan Soft Serve
NadaMoo! Dairy-Free Ice Cream
Coconut Bliss Organic Dairy-Free Ice Cream
Shoe Material Icons
They’re Trying to Kill Us
The Need to Grow Food
Lentil Crepes
Carrot Lentil Paté
Baked Red Lentil “Salmon” Cakes
Red Lentil Soup

Michele Simon, What’s Happened to the Plant-Based Food Movement?

Michele Simon is a public health attorney, food policy expert, author, and thought leader in the plant-based foods industry. In 2016, she founded the Plant Based Foods Association (PBFA), the nation’s only membership association promoting the interests of plant-based food companies. For five years as PBFA’s executive director, Simon grew the association to over 300 members, leading a team of policy and retail experts. Through her strategic efforts, PBFA fought off the powerful meat and dairy lobbies, and forged new marketplace opportunities for the plant-based foods industry.

Simon has written extensively on the politics of food and alcohol. Her first bookAppetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back, was published by Nation Books in 2006. NYU Professor Marion Nestle (who calls the book “brilliant”) made it required reading for her nutrition students. In 2010, she founded her own consulting firm, Eat Drink Politics, and has written countless articles and reports while becoming a sought-after media pundit.

Simon also offers legal advice on federal regulatory compliance for labeling and marketing, among other legal and policy services. She is admitted to practice law in California, working “of counsel” to Handel Food Law. Simon has a master’s degree in public health from Yale University and received her law degree from the University of California, Hastings College of the Law.

Dilip Barman, So Many Cooks in the Kitchen

Dilip Barman has been involved with plant‐based lifestyle for decades. He is President of the Triangle Vegetarian Society in North Carolina where he hosts the country’s largest vegetarian (all vegan) Thanksgiving. He is a Food for Life instructor (and has a promotional video); Food for Life is a nutrition education program of the Physicians Committee, a non‐profit organization with a goal of improving lives through evidence‐based research in food and nutrition. Dilip is Executive Producer of the film Code Blue that shows how lifestyle choices can profoundly affect health; the film had its international release on May 26, 2020.

Dilip is on advisory boards of the Plant‐Based NetworkRochester Lifestyle Medicine Institute, and Piedmont Farm Animal Refuge; a “Vegan Information Point” and Speaker Bureau member of the American Vegan Society; North American representative of the International Vegetarian Union; and an Affiliate of the American College of Lifestyle Medicine. He has given cooking demonstrations and talks in a number of countries and states (see, for example, a May 2021 magazine article (forthcoming), a January 2021 chef interview, an October 2018 panel discussion, a June 2017 interview about children and health, a February 2016 podcast interview, an October 2011 World Vegetarian Festival cooking presentation, and March 2011 podcast). His recipes have appeared in a variety of local and international news programs, books, magazines, newspapers, and online, such as a video and subsequent published recipe of his signature dish jerk seitan. Dilip teaches at a number of local schools, including as Nutrition Education Director of an elementary and middle school where he has created a Healthy Snack Program to provide nutrition education and, several times a week, healthy plant‐based food for children.

In May 2020 Dilip helped to found a monthly internet show So Many Cooks in the Kitchen where a dozen or more whole food plant‐based Food for Life instructors go kitchen‐to‐kitchen sharing nutrition and food preparation tips. The show, as well as a spinoff that began in August 2020, So Many Kids in the Kitchen, has been picked up by the Plant-Based Network.

Dilip writes on plant‐based eating and lifestyle for a local online periodical, The Local Reporter and for the Plant‐Based Network’s member magazine, and is a features writer for a regional magazine, Saathee, serving the South Asian community of the Southeast (US). Dilip is proud never to have repeated a meal for his wife in over sixteen years of knowing her (since mid‐2004); he blogs about his plant‐based creations. He tweets (about whole food plant‐based eating and nutrition, as well as math, which he also teaches, and other topics) @dbarman.

Jim Mason, An Unnatural Order, The Roots of Our Destruction of Nature
An Unnatural OrderJim Mason was trained as a lawyer. He was one of the founders and editor of the Animals Agenda magazine, and co-author (with Peter Singer) of Animals Factories (1090) and he Ethics of What We Eat (2006). He has written articles for The New York Times, New Scientist, Newsday, Orion, and Audubon magazine, and has contributed to several Jim Mason was trained as a lawyer. He was one of the founders and editor of the Animals Agenda magazine, and co-author (with Peter Singer) of Animals Factories (1090) and The Ethics of What We Eat (2006). He has written articles for The New York TimesNew ScientistNewsdayOrion, and Audubon magazine, and has contributed to several anthologies, including In Defense of Animals (2005). He lives in Virginia. His website is

Hartglass & De Mattei, California Here We Come
Caryn Hartglass and Gary De Mattei share their food journal and observations from driving on I 80 from New York to California.
Links mentioned in the program:
Pinellia Vegan South Bend, IN
Zest Kitchen, Salt Lake City, UT
True Food Kitchen, with many locations across the United States.
Garden Fresh, Vegan Cuisine, Mountain View, CA

Cattle Grazing on Public Lands and the Bureau of Land Management (BLM)
Driving through Nebraska, Wyoming, Utah and Nevada this week, Hartglass and De Mattei saw the endless miles of cattle grazing on public lands. It prompted their decision to air the IT’S ALL ABOUT FOOD 2009 interview with Mike Hudak regarding cattle grazing on public lands. A current update on the Bureau of Land Management is given before the interview.
Mike Hudak is an environmental advocate, author, public speaker, photographer. He is the author of Western Turf Wars, the book you need to understand how governmental mismanagement of ranching is destroying America’s public lands with your tax dollars.

Links mentioned in the program:
2021 Bureau of Land Management Employee Survey Report
Mike Hudak’s website:
Western Turf Wars

Part I: Andrea Young, Sweet Vegan, A Chocolate Experience!

Chef Andrea Young, founder of Sweet Vegan returns to It’s All About Food to share what she has been up to during the pandemic. Caryn Hartglass and Gary De Mattei get to try Sweet Vegan’s Spring Break box of Energizing Espresso, Raspberry Royale, Strawberry Sensation, Tanjin Spice truffles.

Andrea Young grew up cooking in an Indiana kitchen with her grandmother, Georgia May, where her love of creating beautiful and delicious treats began. She started Sweet Vegan in 2016 out of a desire to combine that early love of caring for loved ones through food with her focus on healthy eating.

Transporting people to their happy place and creating a sense of delight is what drives Chef Andrea’s creativity and her mission to make mouthwatering chocolates one can indulge in guilt-free.  Sweet Vegan chocolates rival non-vegan options, while also offering chocolates that are dairy, soy, nut, gluten and always preservative free. They are packed with flavor, real fruit and fresh ingredients.

Andrea is a certified vegan chef as well as a graduate of Parsons School of Design. After a long career as an interior architect, she began working as a part-time private chef for celebrities.  Here she developed her signature vegan chocolate recipes and began her journey making healthy food good for the mind and the body.

Sign up for a Sweet Vegan Class!
All Events
April 27: Blueberry Bliss Bite Chocolate Making Class (Virtual)

Follow Sweet Vegan:
Instagram: sweetvegannyc
Twitter: sweetvegannyc
Facebook: Sweet Vegan Chocolates

David Blatte, The Vegan Imperative
David is a former animal law attorney, executive director of Vegan Action, cofounder of Dharma Voices for Animals, and director of the film Animals and the Buddha. He has been advocating for veganism for over 30 years.
Hartglass & De Mattei continue the conversation about The Vegan Imperative. They’ll talk a bit about Earth Day and Caryn’s birthday!
Links mentioned in the program:
Crafting Seitan, Skye Micheal Conroy

Jeff Chilton, Organic Mushroom Extracts
Jeff Chilton, raised in Pacific Northwest, studied ethno-mycology at the University of Washington in the late sixties and started working on a commercial mushroom farm in Olympia, Washington in 1973. During the next 10 years he became the production manager, responsible for the cultivation of over 2 million pounds of agaricus mushrooms per year and was also involved in the research and development of shiitake, oyster and enoki mushrooms which resulted in the earliest US fresh shiitake sales in 1978. In the late seventies he was a founder of Mycomedia, which held 4 mushroom conferences in the Pacific Northwest. These educational conferences brought together educators and experts in mushroom identification, ethnomycology, and mushroom cultivation.
During this period Jeff co-authored the highly acclaimed book, The Mushroom Cultivator, which was published in 1983. In the 1980’s he operated a mushroom spawn business and in 1989 he started Nammex, a business that introduced medicinal mushrooms to the US nutritional supplement industry. He traveled extensively in China during the 1990’s, attending conferences and visiting research facilities and mushroom farms. In 1997 he organized the first organic mushroom production seminar in China. Jeff’s company, Nammex was the first to offer a complete line of Certified Organic mushroom extracts to the US nutritional supplement industry. Nammex extracts are used by many supplement companies and are noted for their high quality based on scientific analysis of the active compounds.
LINKS mentioned in the program:
Register NOW for the 10th Annual Food Revolution Summit taking place April 24-May 3, 2021.

It’s All About Food
Loading Downloads


Podbean App

Play this podcast on Podbean App