Every now and then I read a book that creates such an impact in the way I see things that I can’t keep it to myself. I feel the need to reach out from my microphone and into your headphones and lure you with an invisible finger with the smell of fresh vegan croissants, out of your chair, only this time, to your local bookstore, to get what I now consider to be the best book on veganism I’ve ever read. Today I have the pleasure of introducing you to Matt Halteman author of the book in question: Hungry Beautiful Animals: The Joyful Case for Going Vegan. He is a professor of philosophy at Calvin University in Grand Rapids, Michigan and fellow at the Oxford Centre for Animal Ethics, UK.

You’ve got to leave it to a philosopher to connect our inner world, ethics, activism for animals and the practicalities of life and our messy habits in such a way that you’ll feel yourself entering the pages of his book and wondering if the room has started spinning or it’s your entire inner world, readjusting itself piece by piece, thinking of your daily choices in an entirely new way, where also, finally, shame and blame have no place on the page. I don’t know how he did it, but only a true master and teacher of philosophy can take a framework many of us find intimidating and present it in a way where you feel you’re more in a pub and less in a lecture hall, with someone who is wicked smart, telling you a story with so much wit and perfect writing you’ll wonder why you ever thought philosophy and ethics could be a dry subject. Today’s conversation with Matt, was exactly that, a perfect example of what you get in the pages of the book: an inspiring and hopeful talk about the choices we make, the belief systems we have, and how we can take steps to align our values and ethics with our daily habits.

We talk about his own journey of going vegan after having three catalysts, including a four legged friend named Gus, he shares how his family’s animal farming background inspired his own path in an unusual way, why going vegan, being an aspiring vegan is a headspace we all want to hang out in, whether we’ve been vegan for 2 months or 2 decades. The role of comparison, shame and blame and why it’s time for a shift in vegan advocacy and in our own view of a beautiful and possible world where we go from scarcity to flourishing. We get into those vegan ethical conundrums, how we can navigate relationships with loved ones who eat and live differently through knowledge and full acceptance of our “inner family” (perhaps the best part of this episode for me). More so than anything else, Matt will leave you intoxicated with joy and hope for the animals, our own inner peace and our place on this planet.

When I sat down to record with Matt he was sitting in his office with the most impressive bookshelves filled with titles from one end to the other, but you’d never guess that a professor, a writer, a philosopher, can take you on a ride so fun and engaging that he has without a doubt developed one of the skills I admire most in a human, to take excessive amounts of interesting and intricate knowledge and centuries old wisdom, and give it to you straight.

I loved his book so much we’ll be having a separate installment with a special book club in depth look in our next episode, something you know I reserve for books that have made a profound impact in my life and have stuck with me in a way where, when someone asks that cruel question of “tell me what your top favorite books are”, the cover just appears in your mind’s eye as if betraying all the others.

In one of the most fun conversations I’ve had in our podcast, enjoy Matt Halteman, and his Hungry Beautiful Animals. 

For all the links mentioned in today's episode, click here or visit brownble.com/blog

I’m so thrilled to introduce you to our first restaurant owners and cookbook authors ever to be on the show! Their story is so inspiring. There is no question that starting a restaurant is capital R risky, stressful, scary and overwhelming, but what if it included the arrival of a hurricane two weeks later, then a pandemic, then the ebbs and flows of any business. How can you go from two friends who had a similar and separate dream to a partnership that takes you from cooking in a studio apartment, to pop ups to being showcased on the Food Network, YES! A fully plant-based restaurant made it all the way to Guy Fieri’s Diners, Drive-Ins and Dives. Then take this to creating products, then to writing your own cookbook.

Alex Mazzucca & Cara Duerr, the chefs, co-owners, and visionaries behind Seed to Sprout, have turned their passion for plant-based cuisine into one of the most celebrated brands on the Jersey Shore. What began as weekly pop-up dinners in 2011, quickly evolved into their restaurant Seed to Sprout — a must-visit destination for food lovers nationwide. Known for their inventive, flavor-forward dishes and welcoming atmosphere, their restaurant draws in both vegans and non-vegans alike. Their success has even caught the attention of Food Network's Guy Fieri, who featured them on Diners, Drive-Ins, and Dives, praising their food as "delicious" and calling them true "pioneers" in the plant-based culinary scene.

Join us today in talking about what it was like to cook and share food for first responders and a community in need after hurricane Sandy, just two weeks after opening their doors for the first time. Alex and Cara share with great honesty about the hardships and the joys of opening your own restaurant, how sometimes you need to backtrack on an expansion to reconnect with the other things that are important to you, how you can stay true to your vision no matter what your accountant says. They talk about their incredible restaurant on the Jersey shore, Seed to Sprout, their connection to the community, their drool worthy dishes, how their customers include everything from the yoga crowd to business men to construction workers, all looking for a different food option that is both tasty and that feels so good. With Thanksgiving and the Holiday Season coming up, they were also here to talk about how to start approaching vegan Holiday cooking, they share amazing tips for amping up flavors, give us tons of basics for everything from delicious mains, to veganizing sides, wow-ing people with vegan desserts and of course, making the best stuffing and gravy that will have non-vegans reaching for seconds.

I hope you love my conversation with this dynamic and friendly duo, changing the vegan scene in New Jersey, and helping so many people along the way. A little warning before we begin, if you’re anything like me, susceptible to signage as Kirk from Gilmore Girls would say, you WILL get hungry.

For all the links mentioned in today's episode click here or visit brownble.com/blog

It’s one of those days folks. One of those days in which I get to interview one of my dream guests in the podcast, someone who you know well if you’re a long time listener, reader or student because to me she is one of the top experts in vegan nutrition out there. I found her years ago thanks to the magic of google in an article she had written and immediately started following her. I’ve read perhaps most of her blog posts, I’m a die hard subscriber of her newsletter and a student of her incredible vegan nutrition course who you’ll hear all about in today’s episode.

Something I’ve always loved about Taylor and that brought me great relief when reading her content is that although she’s an advocate for veganism, an ethical vegan, a protector of all animals and anyone who doesn’t have a voice, she is also a science nerd (I’m calling her that, and I love her for it), her articles have always had the most up to date research, if a new paper had come out and I had come across it, Taylor had written about it two days before. So all of her work is evidence based, but explained in lay person’s terms (which you know is one of my favorite qualities in a ny communicator (the knowledge and the simplicity all wrapped up together). On top of it all Taylor is one of the few voices in the vegan movement who also specialize in that intersection of veganism and eating disorder recovery, and her content, although based on all the research that is out there, isn’t about instilling fear, but rather, uplifting you into knowing what you need to know about vegan nutrition while supporting you to develop a positive and healthy relationship with food and body, that is above all, centered around peace.

Taylor Wolfram is a licensed registered dietitian nutritionist, a long-time vegan and owner of a weight-inclusive nutrition therapy practice. She is a Certified Befriending Your Body Teacher and works with adults who are interested in ditching the diet mentality, reconnecting with their bodies and learning to trust their inner wisdom. She also specializes in vegan nutrition and created the Anti-Diet Vegan Nutrition Online Course, which I am a student of and can tell you, it’s amazing.

In today’s episode Taylor shares about her journey into veganism and then into the field of dietetics, she teaches us what to her is the meaning of good nutrition, and she gives us the simplest way to think about a “balanced plate”. We talk about food groups, we talk about protein needs, recommended servings and how you can start building delicious meals, and then we get into hot territory: food fears. In a time in which fears over specific foods run rampant, Taylor helps to set the record straight on what the research actually says and what her clinical experience brings to the table in discussing things like oils, vegan processed foods, grains, and much more. This is part 1 of my conversation with Taylor and part 2 will come your way really soon in which we go deeper into some of those food fears, all in the hopes that you learn some basics, meet those nutrient needs as a vegan and then your mental and heart space is free and peaceful to go about your life, without excessive worry or obsession.

For all the links mentioned in today's episode, click here or visit brownble.com/blog

Brownble has given me more unexpected gifts than I can count, and by far, the greatest of gifts has been the people I’ve met, all through my work on the internet. Not only our amazing students, readers and listeners, but colleagues and friends, all on a similar journey.

It’s my version of online dating for someone who has been with her significant other for 24 years, but with none of the horror stories and solely ALL of the friendship. One of these gifts, has been my friend and registered dietitian nutritionist Amanda Wagner. Who is one of my favorite professionals when it comes to nutrition, but also one of my favorite people on Earth. Maybe one of the kindest, most compassionate, and deep hearted people I know that is also an expert in all things nutrition, dietetics, veganism and athletics. 

Amanda Wagner, M.Ed, RDN, LDN is passionate about evidence-based nutrition and fitness. She is a former high school science teacher with a M.Ed in science education who changed careers to become a Registered Dietitian Nutritionist (RDN) in December 2022. Amanda is also an avid runner and former Division 1 Cross Country/Track athlete, who is enthusiastic about and fueled by a vegan diet. Amanda is the owner and lead dietitian of her own private practice Amanda Wagner Nutrition. Amanda became a UESCA Certified Running Coach in December 2023 and also works as a running coach for distances up to the full marathon through Big River Running and Filla Endurance. As a RDN, Amanda finds it rewarding to share her love of nutrition, fitness, and plant forward eating with others and help them reach their own wellness goals. You are also welcome to work with her if you aren’t plant-based. She’ll never pressure you to go plant-based in session.

Our messages and views on veganism are so aligned and focused on progress and not perfection that you’ll find a session with her, informative, educational and so supportive you’ll feel like I feel after every time I talk to her, like someone just gave me a big comforting hug while inspiring me to up my game and reach for my goals. 

In our conversation we talked about her own journey to vegetarianism and then to veganism while in college, and how going vegan helped her have her best season as an athlete, and qualify for the Boston Marathon. We talk about how plants can fuel athletic performance and even run of the mill exercise for us non athlete folks (although she has a slightly different perspective on what constitutes an athlete that I think you’ll love). Outside of athletics we talked about the role of a registered dietitian nutritionist, why it’s a professional that might just change the moment of eating for you and arm you with knowledge and support tailored specifically to you. Amanda was also gracious enough to give us answers to so many and I mean SO many of your nutrition questions including talking about carbohydrates, calcium, magnesium, supplementation, how to fuel before and after exercise, the soy myth, whether it’s safe or not to eat and how much we should be eating, the biggest mistakes people make when it comes to nutrition when they go vegan, where to get enough choline, protein powders and their place, whether we should exercise on an empty stomach, taking multivitamins and so much more.

She is so knowledgeable, and because of her background in education, she gives it to us in digestible and easy to apply tips and suggestions and she is there for you for whenever you decide you’d like individualized care and support.

For all the links mentioned in today's episode, click here or visit brownble.com/blog

It's not a common event at our podcast that we get to sit down and put our business shoes on, and yet, we constantly encounter listeners that are either thinking of starting a business, already have one, or are simply entrepreneurially curious and love to hear stories of how the vegan sausage gets made.

I could think of no better person to scratch the itch of the vegan business and marketing talk than Sandra Nomoto, author of the fantastic book Vegan Marketing Success Stories, the first book to highlight the marketing tactics of vegan businesses around the world.

If you have a business, or are thinking of starting one, her book is a must read, filled with inspirational stories of how brands and businesses have managed to do what they do and thrive. It’s the book you have to read when you feel it can’t be done, that you can’t stand out as yet another vegan business, where you feel you’re in an online sea of options for every niche imaginable, or for when you’ve started your business, and have no idea where to start with marketing or how to take your business from obscurity and into the proverbial main street where everyone that walks by can take a peak and come inside.

In our conversation we talked about her journey through veganism and through business and marketing, about how she ended up an expert on vegan marketing specifically, and whether the strategies if you have a vegan business are similar or different to the marketing strategies for non-vegan businesses (a little spoiler, there is a lot of overlap, except for one key aspect many people forget about when planning their strategies).

We get into all the nitty gritty of marketing through social media, and all those specific questions of which social media networks to be on, how often you should post, whether you can repurpose content, and whether you should focus on having a website and newsletter presence, or on posting on social channels. We also talk about marketing on a limited budget for small businesses, paid advertising and more.

I loved talking to Sandra, and I know you’ll find this episode filled with practical tips, and a great starting point for upping your marketing game from a business and PR pro. I hope you love this episode!

For all the links mentioned in today's episode, click here or visit brownble.com/blog

In today's episode we're learning how to grown our own food, veganically, aka organic fruits and veggies that don't need a single animal product for fertilizing, all thanks the wonderful work of Meg Kelly, gardener and farmer extraordinaire, helping people and animals through her incredible work.

Meg Kelly is an advocate for veganic gardening and farming. In 2008 she co-founded the Veganic Agriculture Network to promote organic food production that uses fully plant-based fertilizers, without any animal byproducts. She also teaches the Learn Veganic online gardening course to empower people to grow their own fruits and vegetables at home using sustainable vegan techniques. And Meg is organizing the upcoming Veganic Summit, a free 3-day online event about veganic gardening and farming happening from November 8th-10th, 2024. 
An avid gardener, Meg has been growing food veganically for 15 years in backyards, on balconies, and in the countryside.

In today’s episode she teaches us how she found her way to being vegan and to gardening, how so much of the food that is grown uses animal by products that come from factory farms and how there is a homemade alternative that goes straight to the plant source. Plants feeding plants if you will.

She teaches us how to compost, whether you have a big back yard or just a balcony. She gives us so many practical tips it was hard for me to look at her for 2 minutes straight as we talked because I was so busy taking notes. From what to grow as a beginner, to how to know what specific nutrients your plants are asking for, to how to find store-bought plant based fertilizers, how to grow food even in the smallest of balconies, how to save seeds and create your own heirlooms, how to know when to plant what and so much more.

For all the links mentioned in today's episode, click here or visit brownble.com/blog

In today's episode, I give you a quick personal update sharing a few things that have been going on in our personal lives. I talk about the crazy month of September, downsizing, I give you a doggie PSA, and share how change seemed to follow me around this past year. I also talk about the future of the podcast, what's coming to Brownble and more.

For all the links mentioned in today's episode, click here or visit brownble.com/blog

In today's episode of the podcast I talk to Carly Puch, host of the Consciously Clueless Podcast. Carly Jean Puch is a passionate advocate for mindful living, veganism, and environmental sustainability. She hosts the Consciously Clueless podcast, which explores the interconnection between personal health and global well-being through a vegan lens. Carly's mission is to inspire and empower individuals to live compassionately and make collective changes in the world.

With a Bachelor's degree in Sociology and Women's Studies and a Master's in Social Responsibility, Carly brings a well-rounded perspective to her work. She is a certified 200-hour yoga instructor, Health and Wellness Coach, and Meditation and Mindfulness Coach. Carly currently teaches yoga and mindfulness to both adults and children, sharing her expertise with a diverse audience.

In addition to the Consciously Clueless podcast, Carly hosts and produces The Mindfulness Monday podcast, which offers practical tools for incorporating mindfulness into daily life. She also produces The Otterpod, a collaborative project with local middle school students that tackles important global issues from a youth perspective.

Carly's approach to veganism and mindful living is inclusive and compassionate. She believes in the interconnectedness of all liberation movements and strives to create a welcoming community for both longtime vegans and those new to the lifestyle. Through her content and coaching, Carly encourages individuals to embrace imperfection while exploring how individual action can make collective change for all. 

But aside from all her expertise and knowledge, Carly was a gem to talk to, so fun that I know without a doubt she will be a return guest so we can expand these topics even further. In this conversation we talk about how she found veganism in the first place, and navigating this change in a family where the bonding and time shared happened while hunting and fishing. How the patience others had with us, is an important reminder of why we need to have patience with our loved ones too. We talk about mindfulness, anxiety and depression, about navigating the harsh reality of what happens to animals, living in a non vegan world with non vegan friends and family, the big "should I date someone who isn't vegan" question, and finding our own way to advocacy. I had such a fun time with Carly and her enthusiasm is palpable, contagious and invigorating, and I can’t wait for you to listen to her and get to know her in what I know will be just one chat of many.

For all the links mentioned in today's episode, click here or visit brownble.com/blog

Ever wondered why honey, a natural and seemingly harmless sweetener, is off the table for vegans? The answer lies in the ethical considerations surrounding bee farming and the impact on the bees themselves. In today's episode we'll be diving into why most vegans don't eat honey, whether all vegans skip it, how this (as with all we talk about) relates to mindful eating, and how it aligns with a compassionate, plant-based lifestyle. We'll discuss gray areas for vegans in practical terms and where to draw the line for ourselves as vegans, plus, we’ll explore some delicious, vegan-friendly alternatives to honey so you can still enjoy all the sticky sweetness your heart desires.

For all the links mentioned in today's episode,click here or visit brownble.com/blog

The last installment of our “Why Vegan” series is finally here! Today I round out the series by sharing a much more personal and selfish “why”. Once I made this change, and through the many years I’ve been vegan, I’ve felt so many internal changes, so many points of self discovery, and so many ways in which veganism has pushed me forward to have a more confident life and a more peaceful relationship with food. These were so powerful that today I wanted to share them with you to close off the series, in the hopes that you tune in to find your own internal motivations.

For all the links and resources mentioned in today's episode, click here.