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İçerik Courtney Swan tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Courtney Swan veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
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200: No Such Thing As Vegan Food, Regenerative Meals + Adding Meat Back To Your Plate | Mollie Engelhart

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Manage episode 420727755 series 2865425
İçerik Courtney Swan tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Courtney Swan veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.

Welcome to a milestone episode of the Realfoodology Podcast! After four years of dedicated work and your unwavering support, we've reached our 200th episode. Today, I'm thrilled to have Chef Mollie join us once again. Many of you know her from Instagram, and she's been a beloved guest on the show before. This time, we’re covering her latest bold move: transitioning her vegan restaurants away from exclusively vegan fare. We explore topics ranging from the history of her restaurant Sage to the importance of regenerative agriculture, carbon sequestration, and the nuanced perspective that "there’s no such thing as vegan food." Join us as we discuss the evolution of food consciousness, the nose-to-tail movement, and the crucial role of aligning ourselves with nature. Whether you're a seasoned foodie or just embarking on your culinary journey, this episode offers insights, reflections, and perhaps a new perspective on the plate. Don't miss out on this enriching conversation and the chance to support Chef Mollie's innovative endeavors!

Topics Discussed

  • 04:59 - The history of Sage
  • 05:50 - There’s no such thing as vegan food
  • 11:55 - The nose to tail movement
  • 12:58 - Regenerative meats
  • 14:46 - The struggles of eating out
  • 16:48 - The thought process behind adding meat to the menu
  • 22:24 - Menu changes
  • 26:04 - Opinions on instagram
  • 27:24 - We cannot remove ourselves from nature
  • 32:21 - You’re allowed to change your mind
  • 36:26 - Carbon Sequestration
  • 39:33 - Film recommendations to learn more
  • 40:49 - Supporting Chef Mollie

Check Out Chef Mollie

Show Links:

Further Listening:

Sponsored By:

Check Out Courtney:

Produced By: Drake Peterson

Edited By: Mike Frey

  continue reading

219 bölüm

Artwork
iconPaylaş
 
Manage episode 420727755 series 2865425
İçerik Courtney Swan tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Courtney Swan veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.

Welcome to a milestone episode of the Realfoodology Podcast! After four years of dedicated work and your unwavering support, we've reached our 200th episode. Today, I'm thrilled to have Chef Mollie join us once again. Many of you know her from Instagram, and she's been a beloved guest on the show before. This time, we’re covering her latest bold move: transitioning her vegan restaurants away from exclusively vegan fare. We explore topics ranging from the history of her restaurant Sage to the importance of regenerative agriculture, carbon sequestration, and the nuanced perspective that "there’s no such thing as vegan food." Join us as we discuss the evolution of food consciousness, the nose-to-tail movement, and the crucial role of aligning ourselves with nature. Whether you're a seasoned foodie or just embarking on your culinary journey, this episode offers insights, reflections, and perhaps a new perspective on the plate. Don't miss out on this enriching conversation and the chance to support Chef Mollie's innovative endeavors!

Topics Discussed

  • 04:59 - The history of Sage
  • 05:50 - There’s no such thing as vegan food
  • 11:55 - The nose to tail movement
  • 12:58 - Regenerative meats
  • 14:46 - The struggles of eating out
  • 16:48 - The thought process behind adding meat to the menu
  • 22:24 - Menu changes
  • 26:04 - Opinions on instagram
  • 27:24 - We cannot remove ourselves from nature
  • 32:21 - You’re allowed to change your mind
  • 36:26 - Carbon Sequestration
  • 39:33 - Film recommendations to learn more
  • 40:49 - Supporting Chef Mollie

Check Out Chef Mollie

Show Links:

Further Listening:

Sponsored By:

Check Out Courtney:

Produced By: Drake Peterson

Edited By: Mike Frey

  continue reading

219 bölüm

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