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It's All About Food
Progressive Radio Network
Caryn Hartglass discusses how to live a healthier lifestyle based on eating a diet of plant-based foods!
1 day ago
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
Apr 14, 2021
It's All About Food - Jeff Chilton, Organic Mushroom Extracts
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: RealMushrooms.com Register NOW for the 10th Annual Food Revolution Summit taking place April 24-May 3, 2021.
Apr 6, 2021
It's All About Food - Skye Michael Conroy, Crafting Seitan
Skye Michael Conroy, Crafting Seitan, Creating Homemade Plant-Based Meats Skye Michael Conroy began his journey as a vegan chef as a hobby but he evolved as he studied the culinary arts in depth, and in 2014 he received the plant-based professional certificate of completion from Rouxbe Cooking School taught by chef Chad Sarno. For more information visit the gentlechef.com. https://www.facebook.com/groups/thegentlechef https://responsibleeatingandliving.com/favorites/isa-leshko-allowed-to-grow-old/
Mar 31, 2021
It's All About Food - Gretchen Primack, Kind
Gretchen Primack, Kind Gretchen Primack is a poet, educator, and indie bookseller living in New York’s Hudson Valley. She has taught and/or administrated with prison education programs (mostly college) since 2006. She’s the author of three poetry collections: Kind (Lantern Publishing), which explores the dynamic between humans and other animals in our time and place; Visiting Days (Willow Books), which imagines a maximum-security men’s NYS prison like the ones where she’s taught; and Doris’ Red Spaces (Mayapple Press), a more personal collection; along with a chapbook, The Slow Creaking of Planets (Finishing Line). She co-wrote The Lucky Ones: My Passionate Fight for Farm Animals with Woodstock Farm Animal Sanctuary co-founder Jenny Brown (Penguin Avery). Her poetry publication credits include The Paris Review, Prairie Schooner, Ploughshares, FIELD, Poet Lore, The Massachusetts Review, The Antioch Review, New Orleans Review, Rhino, Tampa Review, and many others journals and anthologies. She’s also worked at the renowned indie bookstore The Golden Notebook for many years. Gretchen is a passionate advocate for the rights and welfare of non-human animals and lives with several of them, along with a beloved human named Gus. Reach out to her at www.gretchenprimack.com. Hartglass & De Mattei talk about poetry and the Passover and Easter Holidays in the second part of the program.
Mar 24, 2021
It's All About Food - Gary L. Francione, Why Veganism Matters, the Moral Value of Animals
Gary L. Francione, Why Veganism Matters, the Moral Value of Animals Most people care about animals, but only a tiny fraction are vegan. The rest often think of veganism as an extreme position. They certainly do not believe that they have a moral obligation to become vegan. Gary L. Francione—the leading and most provocative scholar of animal rights theory and law—demonstrates that veganism is a moral imperative and a matter of justice. He shows that there is a contradiction in thinking that animals matter morally if one is also not vegan, and he explains why this belief should logically lead all who hold it to veganism. Francione dismantles the conventional wisdom that it is acceptable to use and kill animals as long as we do so “humanely.” He argues that if animals matter morally, they must have the right not to be used as property. That means that we cannot eat them, wear them, use them, or otherwise treat them as resources or commodities. Why Veganism Matters presents the case for the personhood of nonhuman animals and for veganism in a clear and accessible way that does not require any philosophical or legal background. This book offers a persuasive and powerful argument for all readers who care about animals but are not sure whether they have a moral obligation to be vegan. Gary L. Francione is Board of Governors Distinguished Professor of Law and Nicholas deBelleville Katzenbach Scholar of Law and Philosophy at Rutgers University Law School and visiting professor of philosophy at the University of Lincoln (UK). He is the author of many books, including Animals as Persons: Essays on the Abolition of Animal Exploitation. More at AbolitionistApproach.com/ and HowDoIGoVegan.com.
Mar 17, 2021
It's All About Food - Josh Balk, Farm Animal Protection - 03.16.21
Josh Balk, Farm Animal Protection Josh Balk is vice president of Farm Animal Protection for the Humane Society of the United States. He’s led the country’s transformational legislative campaigns that criminalize factory farming practices, including spearheading the historic California Proposition 12 ballot measure, the world’s strongest law for farm animals. Since then he’s waged successful campaigns passing similar laws in Oregon, Washington, Michigan and Colorado. Josh also leads negotiations with the world’s largest corporations to enact animal farm welfare policies, including with McDonald’s, Walmart, Kroger and Denny’s. Prior to coming to HSUS, he worked as an undercover investigator exposing cruelties within factory farms and slaughterhouses. He’s also a co-founder of Eat Just, a company the makes the Just Egg product.
Mar 10, 2021
It's All About Food - Hartglass & De Mattei, The Longest Day
Ellen Ecker Ogden, The New Heirloom Garden, Designs, Recipes, and Heirloom Plants for Cooks Who Love to Garden Ellen Ecker Ogden is a Vermont writer and the author of The Complete Kitchen Garden and other books on food and gardens. She cofounded The Cook’s Garden seed catalog, introducing cooks and gardeners to European specialty vegetables, herbs, and flowers. She graduated with a degree in fine arts, and attended cooking school with Marcella Hazan in Venice, Italy, and at the Ballymaloe School in Shanagarry, Ireland. Her articles and kitchen garden designs have appeared in numerous national publications, including The New York Times, Martha Stewart Living, Better Homes and Gardens, and Country Gardens. In Part 2, Hartglass & De Mattei share their garden dreams and stories.
Mar 3, 2021
It's All About Food - Dan Pucci and Craig Cavallo, AMERICAN CIDER: A Modern Guide to a Historic Beverage
Dan Pucci and Craig Cavallo, AMERICAN CIDER: A Modern Guide to a Historic Beverage Dan Pucci is one of the nation’s leading cider experts. He was the founding beverage director at Wassail, New York City’s first cider bar and restaurant, and has since traveled the country in a continued pursuit of cider education, awareness, and research. He is a partner in Wallabout Hospitality, a New York City-based consulting and hospitality company. Craig Cavallo lived in New York City for thirteen years, working in restaurants, blogging about food trends, and writing for Saveur. His work has been published in Condé Nast Traveler, GQ, New York magazine’s Grub Street, Thrillist, and Vice Munchies. He left New York City for the Hudson Valley, and when he’s not at Golden Russet Cafe & Grocery, the café that he owns and operates with his wife, Jenny, he can be found picking fenceline apples and dabbling in his own cellar cider experiments. Interested in trying some ciders? Go to ShopCiders.com.
Feb 24, 2021
It's All About Food - Omowale Adewale, Brotha Vegan, Black Men Speak on Food, Identity, Health, and Society
Omowale Adewale, Brotha Vegan, Black Men Speak on Food, Identity, Health, and Society Omowale Adewale is an activist and organizer, and the founder of Black VegFest, a network of African American festivals celebrating veganism, wellness, social justice, and resilience throughout the United States. A former athlete in bodybuilding and track and field, he is certified both in plant-based nutrition and as a USA boxing coach. He lives in Brooklyn, NY. His website is omowale.org. In 2010, Lantern published Sistah Vegan: Black Women Speak on Food, Identity, Health, and Society, a landmark anthology edited by A. Breeze Harper that highlighted for the first time the diversity of vegan women of color’s response to gender, class, body image, feminism, spirituality, the environment, diet, and nonhuman animals. Now, a decade later, its companion volume, Brotha Vegan, unpacks the lived experience of black men on veganism, fatherhood, politics, sexuality, gender, health, popular culture, spirituality, food, animal advocacy, the environment, and the many ways that veganism is lived and expressed within the Black community in the United States. Edited by Omowale Adewale—founder of Black Vegfest, and one of the leading voices for racial and economic justice, animal rights, and black solidarity—Brotha Vegan includes interviews with and articles by folks such as Brooklyn Borough President Eric Adams, Doc (of Hip Hop is Green), chef Bryant Terry, physicians Anteneh Roba and Milton Mills, DJ Cavem, Stic of Dead Prez, Kimatni Rawlins, and many others. At once inspiring, challenging, and illuminating, Brotha Vegan illustrates the many ways it is possible to be vegan and reveals the leading edge of a “veganized” consciousness for social renewal. Listen to the IT’S ALL ABOUT FOOD interview with Omowale Adewale in 2013.
Feb 16, 2021
It's All About Food - Mardi Gras Musings
Caryn Hartglass and Gary De Mattei discuss their Valentine’s Day menu and how to celebrate Mardi Gras virtually. They comment on the recent On Being Podcast with Alain de Botton entitled The True Hard Work of Love and Relationships. They also cover a recent report on high dose Vitamin C and Zinc supplementation’s impact on COVID-19. Links mentioned in the program: Effect of High-Dose Zinc and Ascorbic Acid Supplementation vs Usual Care on Symptom Length and Reduction Among Ambulatory Patients With SARS-CoV-2 Infection Alain de Botton, The True Hard Work of Love and Relationships Recipes: French Onion Soup La Baguette Almond Mozzarella Cheese
Feb 10, 2021
It's All About Food - Rosa Abreu-Runkel, Vanilla
Rosa Abreu-Runkel, Vanilla Dominican born and raised in the United States, Rosa Abreu-Runkel is currently an assistant professor at New York City College of Technology (CUNY), Hospitality Management Program. She has held various mid and executive level management positions in Food and Beverage with, among others, Marriott International, Millennium Hotels, Highgate Hotels and IHG International Hotels. Hartglass & De Mattei talk about recipes they love with vanilla, as well as some with chocolate, for Valentine’s Day or any day you want chocolate. LINKS mentioned in the interview: James Hemings Society RECIPES mentioned in the program: Risotto Veganese Orange Creamsicle Ice Dream Flourless Chocolate Cake Chocolate Pumpkin Mini Cake
Feb 3, 2021
It's All About Food - Brenda Sanders, Veguary
Brenda Sanders, Veguary Brenda Sanders is a vegan food justice activist who Co-Founded Thrive Baltimore, a community resource center that offers free classes, workshops, cooking demos and other programming that supports people in living a healthier, more sustainable lifestyle. She’s also Executive Director of Afro-Vegan Society, a nonprofit organization that provides resources to people in marginalized communities to assist them in transitioning to veganism, Co-Creator of Vegan SoulFest, an annual festival that celebrates culture and all aspects of vegan living and Co-Owner of The Greener Kitchen, a vegan deli and food distributor that produces plant-based foods that are both affordable and accessible. PLEDGE TO GO VEGAN THIS FEBRUARY – IT’S VEGUARY Hartglass & De Mattei complete the program talking about Snow and Snow People, Exercise and Chap Stick/Lip Balm
Jan 27, 2021
It's All About Food - Ramin Ganeshram, Saffron, A Global History
Ramin Ganeshram, Saffron, A Global History Journalist and chef Ramin Ganeshram is the author of a number of cookbooks and The General’s Cook: A Novel. Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers. Hartglass & De Mattei continue the conversation on saffron, including REAL…
Jan 20, 2021
It's All About Food - Hartglass & DeMattei, Cepes, Crêpes and Celebrating Veganuary
Hartglass & DeMattei, Cepes and Crêpes and Celebrating Veganuary Caryn Hartglass and Gary DeMattei are in the studio at Responsible Eating And Living Headquarters to talk to you about cepes and crêpes and the importance of terroir when it comes to the flavor in food, on land and in the sea. They’ll also be giving delicious Veganuary food tips. Links and recipes mentioned in the program: Veganuary Interview with co-founders Matthew Glover and Jane Land Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19 REAL Vegan-Style Meatloaf Buckwheat Crêpes Sauerkraut
Jan 13, 2021
It's All About Food - Nava Atlas, Plant-Powered Protein
Nava Atlas, Plant-Powered Protein Nava Atlas is a vegan cooking expert and the author of many bestselling cookbooks, including 5-Ingredient Vegan, Vegan on a Budget, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates visual books on women’s issues and runs two websites, TheVeganAtlas.com and LiteraryLadiesGuide.com. She lives in the Hudson Valley region of New York State with her family.
Jan 6, 2021
It's All About Food - Wendy A. Woloson, Crap, A History of Cheap Stuff in America
Wendy A. Woloson, Crap, A History of Cheap Stuff in America Wendy A. Woloson is associate professor of history at Rutgers University-Camden and the author, most recently, of In Hock: Pawning in America from Independence through the Great Depression, also published by the University of Chicago Press, and coeditor of the collection, Capitalism by Gaslight: Illuminating the Economy of 19th-Century America.
Dec 30, 2020
It's All About Food - Ian Theasby and Henry Firth, SPEEDY BOSH
Ian Theasby and Henry Firth, SPEEDY BOSH Ian Theasby, Creative Director and Co-Founder Ian is a creative marketeer with a background in fashion whose wordplay and creative concepts create new go-to favorites for BOSH’s thousands of fans. He also desires to bring plant-based food to the world, helping people and planet to thrive. Henry Firth, Founder and CEO Henry Firth is a creator with a background in digital video and businesses, and a passionate home-taught cook. His life’s mission is to make a positive impact on reducing climate change, by showing the world just how easy, delicious and fun plant-based food can be. Caryn made the Red Velvet Sorbet from the Speedy Bosh cookbook to eat during this interview. See how to make it here on Instagram. Hartglass & De Mattei, Careful What You Wish For! Caryn and Gary wrap up the show. They talk about passion, wishes, resolutions and finding your soul. Links mentioned in the discussion: Pizza Dough, Gluten-Free Marinara Vegan Mozarella…
Dec 23, 2020
It's All About Food - Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World Ecology
Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World Ecology Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World Ecology Chris Otter is associate professor of history at the Ohio State University. He is the author of The Victorian Eye: A Political History of Light and Vision in Britain, 1800-1910, also published by the University of Chicago Press.
Dec 16, 2020
It's All About Food - Carolyn Cobbold, A Rainbow Palate, How Chemical Dyes Changed the West’s Relationship with Food
Carolyn Cobbold, A Rainbow Palate, How Chemical Dyes Changed the West’s Relationship with Food Carolyn Cobbold is a research fellow at the University of Cambridge, where she investigates the history of food and science. Her work has been published in Annals of Science, Osiris, Ambix, and Business Insurance, among others. We live in a world saturated by chemicals—our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the Western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food. In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions a…
Dec 9, 2020
It's All About Food - Saray Stancic, MD, What’s Missing From Medicine
Saray Stancic, MD, What’s Missing From Medicine Saray Stancic, MD is a board-certified physician and the subject of the recent documentary film Code Blue. From 1999 to 2006, Dr. Stancic served as chief of infectious diseases at the Hudson Valley Veterans Administration Hospital in New York. During those years she treated hundreds of patients with viral hepatitis and HIV and directed the MOVE program, a federal VA initiative to encourage healthy lifestyles in veterans. She later joined the viral hepatology team at Roche and conducted clinical studies for new, more efficacious treatments for hepatitis infections. During these research years, she continued to see patients at the Bronx Veterans Administration Hospital in New York City. In 2012, in response to her personal experiences as a multiple sclerosis patient as well as a veteran physician, Dr. Stancic founded one of the first lifestyle medicine practices in the country, where she created a distinct contemporary health-care model r…