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It's All About Food
58 minutes | Oct 26, 2021
It‘s All About Food - Frances Moore Lappé, 50th Anniversary Edition – Diet For a Small Planet
Frances Moore Lappé is the author or co-author of twenty books about world hunger, living democracy, and the environment, beginning with the three-million-copy Diet for a Small Planet in 1971. She has been featured on the Today show, Hardball with Chris Matthews, Fox & Friends, The Wall Street Journal, NPR, the CBC and BBC, and other news outlets. Frances is the cofounder of three organizations including the Oakland-based think tank Food First and the Small Planet Institute, which she leads with her daughter, Anna Lappé. The pair also cofounded the Small Planet Fund, which channels resources to democratic social movements worldwide. LINKS mentioned in the program: www.smallplanet.org www.dietforasmallplanet.org https://www.democracymovement.us Coalition For Healthy School Food Gala
57 minutes | Oct 13, 2021
It‘s All About Food - Vanita Rahman, MD, Simply Plant-Based
Part I: Vanita Rahman, MD, Simply Plant-Based Vanita Rahman, MD, is a board-certified internal medicine physician, certified nutritionist, and personal trainer. A native of the Washington, D.C., area, she earned her undergraduate and medical degrees from the University of Virginia and completed her internal medicine residency at the Washington Hospital Center. Prior to joining the Barnard Medical Center, Dr. Rahman spent more than 15 years practicing internal medicine with Kaiser Permanente, where she launched a very popular and successful plant-based weight loss program. At the Barnard Medical Center Dr. Rahman conducts programs on diabetes management and weight loss emphasizing a plant-based diet. While medications and surgical procedures can be necessary and lifesaving, Dr. Rahman firmly believes that nutrition and lifestyle play a crucial role in the prevention and management of most common diseases. She maintains that it is important to address all aspects of a patient’s health, including diet, exercise, sleep habits, and stress management. Simply Plant Based: Fabulous Food for a Healthy Life (2021) is her third book. She also wrote Vegan Style (2017) and Stronger with Plants (2016). She enjoys spending time with her family and friends, traveling, exercising, and experimenting with plant-based recipes. Part II: Hartglass & De Mattei, Feeding Companion Animals Hartglass and De Mattei review some recent research on feeding cats and dogs. They touch on Halloween and choosing chocolate. And for Italian Heritage month, Gary celebrates his Italian heritage by cooking up a gorgeous Pasta with Spinach Pesto. LINKS mentioned in the program: The Baked Bagel Pesto Recipes Creamy Kale Pesto Creamy Vegan Pesto Emotional support animal (ESA) A cross-sectional study of owner-reported health in Canadian and American cats fed meat- and plant-based diets Assessment of protein and amino acid concentrations and labeling adequacy of commercial vegetarian diets formulated for dogs and cats The Welsh Collie Bramble lived to 25 years old and at the time of her death was the world’s oldest bitch. This book documents Bramble’s care regime and vegan diet. Can dogs eat broccoli? Can dogs eat chocolate? Can birds eat apples? The UTZ label stands for more sustainable farming and better opportunities for farmers, their families, and our planet. What does the UTZ label mean? Food Empowerment Organization Chocolate List The Chocolate Report
60 minutes | Sep 29, 2021
It‘s All About Food - Olivier Mankondo, The Transformation
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.
57 minutes | Sep 21, 2021
It‘s All About Food - Desirèe Marzan, Veganic Wanderings
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
58 minutes | Sep 15, 2021
It‘s All About Food - Vicki Hird, Rebugging the Planet, The Remarkable Things that Insects (and Other Invertebrates) Do – And Why We Need to Love Them More
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
57 minutes | Sep 7, 2021
It‘s All About Food - Hartglass & De Mattei: After the Storm
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
56 minutes | Sep 1, 2021
It‘s All About Food - Hartglass & De Mattei: Cross Country Road Trip Report
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
57 minutes | Aug 17, 2021
It's All About Food - Linnea Ryshke, Kindling
Linnea Ryshke was born in Los Angeles, CA and received her MFA in Visual Art from Washington University in St. Louis, and her BFA in Painting from Pratt Institute. She creates paintings, drawings, artist books, and poetry that seek to restore the value of nonhuman animals as kindred beings worthy of our adoration, respect, and empathy. Alongside her art practice, she is an educator and has served as the Administrative Director for Culture Push, Inc., a non-profit arts organization in New York City. She currently resides in St. Louis, MO. You can learn more about her work at www.reembodimentproject.com.
56 minutes | Jul 20, 2021
It's All About Food - Jonathan Balcombe, SUPER FLY, The Unexpected Lives of the World’s Most Successful Insects
Jonathan Balcombe was born in England, raised in New Zealand and Canada, and has lived in the United States since 1987. He is a biologist with a PhD in ethology, the study of animal behavior. He is the author of four popular science books on the inner lives of animals, including Pleasurable Kingdom, Second Nature, and What a Fish Knows, a New York Times best-seller. He has published over 60 scientific papers and book chapters on animal behavior and animal protection. Formerly Department Chair for Animal Studies with the Humane Society University, and Director of Animal Sentience with The Humane Society Institute for Science and Policy, Jonathan works as an independent author, and performs editing services for aspiring and established authors. He also serves as an Associate Editor for the journal Animal Sentience, and he teaches a course in animal sentience for the Viridis Graduate Institute. A popular speaker, Jonathan has lectured on six continents (the penguins eagerly anticipate his arrival in Antarctica). Jonathan currently lives in southern Ontario, where in his spare time he enjoys biking, baking, birding, Bach, and trying to understand the squirrels in his neighborhood.
59 minutes | Jul 13, 2021
It's All About Food - Hartglass & De Mattei, REAL Food for Thought
Caryn Hartglass and Gary De Mattei give a summary of all the important reasons to eat a whole food vegan diet and ponder on why people don’t support this lifestyle. They discuss how our thoughts can nourish or poison our emotional and physical well-being. Links mentioned in the program: Robert Goodland Rynn Berry Jim Mason, An Unnatural Order Almond Ricotta Recipe Garden Fresh Baia True Food Kitchen
57 minutes | Jul 7, 2021
It's All About Food - Hartglass & De Mattei, Good Food Karma
Hartglass & De Mattei, Good Food Karma Caryn Hartglass and Gary De Mattei take sides discussing the motivation behind activism. They review the restaurants they visited over the Independence Day Weekend in the Bay Area and they discover more reasons to love Green Juice. Links mentioned in the program: Dharma’s Good Karma, Artisan Ales and Cafe Original Joe’s Hilary’s burger, Baia Green Juice Recipe
57 minutes | Jun 30, 2021
It's All About Food - Hartglass & De Mattei, Here’s to Vegans Who Lunch
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.
58 minutes | Jun 24, 2021
It's All About Food - Hartglass & De Mattei, An Absolutely Perfect Day to Go Vegan!
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 FILMS TO WATCH: Seaspiracy They’re Trying to Kill Us The Need to Grow Food RECIPES with RED LENTILS: Lentil Crepes Carrot Lentil Paté Baked Red Lentil “Salmon” Cakes Red Lentil Soup
56 minutes | Jun 16, 2021
It's All About Food - Michele Simon, What’s Happened to the Plant-Based Food Movement?
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 book, Appetite 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.
60 minutes | Jun 9, 2021
It's All About Food - Dilip Barman, So Many Cooks in the Kitchen
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 Network, Rochester 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.
56 minutes | May 26, 2021
It's All About Food - Jim Mason, An Unnatural Order, The Roots of Our Destruction of Nature
Jim Mason, An Unnatural Order, The Roots of Our Destruction of Nature 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 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 Times, New Scientist, Newsday, Orion, and Audubon magazine, and has contributed to several anthologies, including In Defense of Animals (2005). He lives in Virginia. His website is www.jimmason.website.
57 minutes | May 20, 2021
It's All About Food - Hartglass & De Mattei, California Here We Come
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
57 minutes | May 12, 2021
It's All About Food - Cattle Grazing on Public Lands and the Bureau of Land Management (BLM)
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: mikehudak.com Western Turf Wars
58 minutes | Apr 28, 2021
It's All About Food - Andrea Young, Sweet Vegan, A Chocolate Experience! April 25, 2021
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
59 minutes | Apr 22, 2021
It's All About Food - David Blatte, The Vegan Imperative
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
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