While Europe is awash in sheep milk cheeses (think pecorino, manchego, Basque), we are just discovering these nutritious, protein-rich cheeses in the U.S. We're going Behind the Rind with Claire to discover the beauty and magic of sheep milk and what makes these cheeses so good.
Dawn Ressel specializes in vegan entrepreneurship and business as a form of activism. She also runs a workshop called "Jumpstart Your Vegan Business" where people can learn to promote the development and growth of new vegan businesses. But, the topic I'm even more excited about is the idea of "clean meats".
What is clean meat (cellular agriculture)? Is it considered vegan? Are animals harmed? Could it be our future? It's a very controversial topic in the vegan world, but Dawn makes a clear analogy of us being "at war" and fighting for the animals from multiple angles, as being the only solution to victory.
Matt Lieurance, along with his partner, Jordan Russo developed a farm animal sanctuary in the hills of San Diego. In addition to saving farm animals, Jordan and Matt open their doors to help inform people of what goes on at seemingly-harmless events like the San Diego Fair. Matt joins me in studio today and discusses some of the hardships and joys of running the farm! Also, stay tuned because Farm Animal Refuge is having a FREE event (10/6/2018) where you can come meet all of the animals! Stay tuned for more details!
Your calls came in, and I've got your answers! Thank you so much to everyone who called in, and of course all of you who are tuning in as well! I appologize if I've spelled anyone's name wrong; I only had audio to go off of.
02:01 - Kylee: How do you encorporate healthy fats into shakes?
02:54 - Response
06:41 - Chantelle: New vegan; super sweet compliment!
07:26 - Response
09:33 - Dr. Kasey Johnson: Congrats on Episode 100
09:58 - Response
10:47 - Shawnie: What type of vegan foods keep you full for the longest amount of time?
11:15 - Response
15:39 - Lindsay: Calling from NC; Vegan and vegetarian options ARE available in the south! (This comment was completely warranted; listen to my response!)
15:58 - Response
16:59 - Barbara (Rawsome Delights): What have been some of the things I've learned over these 100 episodes?
17:39 - Response
21:41 - Rachel DeRose-Hosler (AV & Pollinated Palette): What color panties are you wearing today?
23:47 - Response
27:28 - Phil: Health benefits of organic vs. non-organic?
27:38 - Response
34:45 - Vanessa: Vegetarian trying to cut out cheese
34:56 - Response
41:51 - Karl: What do you say to someone who says that they have to have meat in their diet?
43:07 - Response
51:26 - Alicia: Currently vegetarian; vegans eat a lot of fruit, is there a higher chance of becomming diabetic?
51:48 - Response
57:43 - Derek: When you went vegan, was it easier having a spouse that also went vegan? Would it be a deal-breaker to date someone who wasn't vegan? What is your favorite part about the podcast? Have you found it easier to be in social situations since you've had the podcast?
58:29 - Response
51: Why Do Olives Go With Cheese Like Fries Go With Ketchup?
Karrie Kimble from Philosophy Foods is dedicated to introducing the best olives and olive products to America. She will share her favorites with us and we'll learn key differences between types and discover which ones pair best with certain cheeses.
50: Meet Gordon Edgar - Author & Cheese Monger, Living on the Wedge
Gordon Edgar is punk rocker turned cheese buyer at Rainbow Co-op in San Francisco and author of two books that delve into cheese and the life of a cheese monger. We'll get his perspective on the state of the cheese business and learn why he loves cheddar so much.
49: What Is Rennet? Why Do We Need It? And Where Does It Come From?
Rennet, the great separator of curds from whey, is often misunderstood. Claire dives in to share the different types available and what makes them different. It’s a walk through 10,000 years of history in just 22 minutes.
Specialty Produce is a family owned and operated food service and retail fresh produce supplier located in San Diego, CA. A premium provider for more than thirty years, Specialty Produce continues to be a leader in service, product quality and technology.
The Specialty Produce team includes more than one hundred enthusiastic and dedicated employees.
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