Cooking

180: Non-Violent Communication

180: Non-Violent Communication

 

Marina Yanay-Triner started Soul in the Raw in 2013 as a way to share her vegan journey with the world and inspire other women to make healthier choices. She's been vegan for over 7 years now, and shares not only some food-related tips, but some of her non-violent methods of communication when speaking to others about veganism!

To sign up for Soul in the Raw coaching or courses, visit: http://www.SoulInTheRaw.com
Instagram: https://www.instagram.com/soulintheraw/
FaceBook: https://www.facebook.com/MarinaatSoulintheRaw/

173: Sweet Ritual & Cool School

173: Sweet Ritual & Cool School

 

Amelia Raley grew up in Northwest Arkansas, the capital of Tyson Foods, where it was a regular occurrence to see chickens on the side of the road, who had fallen from transport trucks. She was also nearby the University of Arkansas' animal experimental farms, where she witnessed cattle testing techniques and had first-had exposure to the animal agriculture industry.

After a period of time, Amelia was exposed to veganism by accident, while attending the University of Oregon, and today runs one of Austin's coolest shops, Sweet Ritual. She is also the founder of an all vegan ice cream school, Cool School, which is a 5-day course about commercial ice cream production and has hosted a total of over 50 alumni so far!

Cool School:
Website: http://www.sweetritual.com/cool-school
Instagram: https://www.instagram.com/veganicecreamschool/

Sweet Ritual:
Website: http://www.sweetritual.com
Twitter: https://twitter.com/sweetritual
FaceBook: https://www.facebook.com/SweetRitual/
Instagram: https://www.instagram.com/sweetritual/

Austin Vegan Ice Cream Tour: http://www.atxvegans.org/ice-cream-tour.html

167: WFPB Chef

167: WFPB Chef

Chef Roberto Carboni was once suffering from numerous health challenges and symptoms. He eventually found relief from his problems by switching to a Whole Food Plant Based diet!

Roberto now has his certification in Plant Based Nutrition from eCornell and uses his own personal experience to fuel his healthy cooking today.

For information about current events, services, resources and more:
Website: www.wfpbchef.com
FaceBook: https://www.facebook.com/WFPB-CHEF-Home-543074282854289/

Tuscan Plant Based Cuisine at HI Street Kitchen and Tap:
Sunday, July 7th, 2019 at 6pm
7767 Balboa Ave
San Diego, California
(858) 430-6815

45: Chef Carmine Lopez | San Diego

45: Chef Carmine Lopez | San Diego


Tune into this episode as Kat Humphus talks with Chef Carmine Lopez. You wouldn't believe how much these two awesome ladies have in common.

 


About Us

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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