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

Chef AJ with Glen Merzer: Unprocessed
Chef AJ has followed a plant-exclusive diet for more than five decades. She was the host of the television series Healthy Living with Chef AJ which aired on FoodyTV. She broadcasts Chef AJ LIVE! daily on YouTube. AJ lives with her handsome vegan husband Charles and their rescue mutt Bailey near Sacramento, California. In 2018, she was inducted into the Vegan Hall of Fame and is proud to say that her IQ is higher than her cholesterol. She can be reached at ChefAJ.com.
 
Glen Merzer has been vegetarian for almost fifty years and vegan for the last thirty. He is a playwright and screenwriter and the author or coauthor of eleven books advocating the vegan diet, including Own Your Health (featuring Chef AJ’s recipes). His latest book, Food Is Climate, examines the climate emergency. He can be reached at glenmerzer.com. Together, Chef AJ and Glen have collaborated on the original Unprocessed, the 10th anniversary edition of UnprocessedOwn Your Health, and the best-selling The Secrets to Ultimate Weight-Loss.

Natalie Freed, My Source Life
Natalie started out her professional career as a television writer at Entertainment Tonight and the Rachael Ray show. She left television to become a Stay at Home mom, and was inspired to study health supportive cooking in New York. Natalie currently lives in Los Angeles with her husband and 2 children, where she writes her blog My Source Life,  which focuses on mindful living through the lens of parenting. Follow her in her newest venture, MSL Bags, a line of Eco-Chic reusable grocery bags, made of recycled and sustainable materials, on Kickstarter now.

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.


It’s All About Food
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