Vegan Hacks

Are expensive vegan influencer vacations becoming an exclusive club for wealthy vegans? We're talking $6,500 vegan travel packages, airfare not included,  celebrity influencers, parasocial relationships, and whether these curated experiences are worth the price.

I break down the debate surrounding expensive vegan group trips, why people are willing to pay a premium to travel with their favorite vegan personalities, and whether these experiences are becoming too elitist and inaccessible.

But here's my idea: The Cheapskate Vegan Tour! Forget luxury hotels and expensive itineraries. What about a party bus through LA's best vegan and Asian food spots, discovering hidden gems, supporting local businesses, and bringing together vegans from all walks of life?

Plus, we get into the latest vegan news. 

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Welcome to Vegan Hacks Pod, your dose of vegan news, plant-based food, and the unfiltered reality of being vegan in a world that hasn't caught up yet!

This episode covers the latest developments in the vegan world, from a plant-based butter recall to a major animal-rights victory in New York City. Plus, we're talking dairy-free setbacks, cutting-edge vegan food technology, and what it really takes to survive as a vegan creator on social media.

IN THIS EPISODE:

The Miyoko Creamery Butter Recall — The FDA has classified a recall involving Miyoko's European Style Cultured Vegan Butter. We discuss the reported contamination concerns, the brand's ownership, and why Miyoko's name remains connected to a company she no longer owns.

A Major Animal Rights Victory? — New York City moves to phase out horse-drawn carriages. What does this mean for the horses of Central Park, and why is this an important step for animal welfare?

 Blue Bottle Goes Back to Dairy — After making oat milk its default, Blue Bottle has switched back to whole milk in its app ordering system. What does this signal for plant-based eating?

 Can Science Replace Animal-Derived Ingredients? — Researchers are exploring animal-free alternatives to honey's antimicrobial properties. We also discuss precision-fermented egg-white protein and the future of vegan food technology.

 Dirtbag Vegan Deals! — Would you buy a deeply discounted Gardein holiday roast approaching its best-before date? Would you serve it to guests? Let's talk about bargain hunting and food safety.

The Reality of Being a Vegan Creator — After nearly eight years making vegan content, I share my thoughts on social media burnout, anti-vegan comments, changing algorithms, and why I want to help more people create impactful vegan content.

Why I Became Vegan — We get personal about animal empathy, discovering the realities of factory farming, and why veganism can open the door to incredible foods, cultures, and experiences.

The vegan movement needs more voices, more creativity, and more people willing to challenge the status quo. Whether you're a longtime vegan, a plant-based foodie, or someone exploring the lifestyle, there's a place for you here.

JOIN THE CONVERSATION:
Would you buy a deeply discounted holiday roast? What do you think about the horse-drawn carriage phaseout? And what can we do to make veganism more visible and accessible?

Let me know in the comments!

Thanks for listening to Vegan Hexapod. Your support helps keep independent vegan content alive.

#VeganNews #VeganPodcast #AnimalRights #PlantBased #Veganism

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FROM VEGAN REVOLUTION TO FOIE GRAS: THE ELEVEN MADISON PARK REVERSAL

In 2021, celebrity chef Daniel Humm made culinary history by transforming Eleven Madison Park, one of the world's most prestigious restaurants, into an entirely plant-based establishment. He challenged the idea that luxury dining required meat, seafood, and foie gras. In 2022, the restaurant earned three Michelin stars for its vegan menu, proving that plant-based cuisine could compete at the highest level.

But in October 2025, Humm reversed course, bringing animal products back in the name of choice and hospitality. Now, in October 2026, reports say Eleven Madison Park is promoting black truffle and foie-gras-stuffed chicken.

So what happened to the chef who once questioned whether foie gras belonged in modern fine dining? Is this culinary evolution, a business decision, or a retreat from a bold vision for the future of food?

For animal advocates, the question is simple: if one of the world's best restaurants proved that extraordinary cuisine could be created without exploiting animals, why go back?

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Scientists are exploring an unconventional food technology that uses engineered microbes to transform plastic waste and agricultural byproducts into food ingredients. Could this help address food scarcity and plastic pollution, or are we entering a dystopian future where we're eating cookies made from trash? We break down the research, explore the possibilities, and ask whether food technology is the solution to our unsustainable food system.

A vegan creator announces they're no longer vegan, and the backlash raises some uncomfortable questions. Is the vegan community driving people away through online hostility? Are creators and vegan business owners afraid to admit they've changed their minds because they could lose their audiences, livelihoods, or community?

I discuss the difference between holding people accountable and harassing them, the so-called “vegan police,” and whether veganism can become cult-like when group loyalty takes priority over individual thought.

I also reflect on my own experiences creating vegan content, being criticized by other vegans, and why I believe we need more thoughtful discussion instead of automatically reaching for the pitchforks.

Plus: Your live comments and questions, the future of Beyond Meat, my next Waffleman creation, vegan fast food, music choices for shorts, and more!

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In this episode of Vegan Hacks Pod, Jason takes on a popular Top 10 vegan-friendly cities list—and has some serious questions about it.

Portland takes the top spot, but should it? Why are Los Angeles, New York, Las Vegas, and other cities missing or ranked lower than expected? Jason breaks down the list from the perspective of someone who actually travels to these cities, eats at the restaurants, checks out the vegan scenes, and pays attention to the smaller communities and pop-ups that don't always make the headlines.

We talk Portland, Los Angeles, Austin, San Francisco, Seattle, Orlando, San Diego, Oakland, Madison, Tampa and the glaring question: WHERE IS NEW YORK?!

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Can you be vegan… except for beef?

It sounds ridiculous, contradictory, and maybe even impossible but there’s a bigger conversation hiding inside that question in involves plant based companies adding beef to their products! 

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California was once one of the biggest centers of vegan food in America. Now, restaurants are closing, locations are disappearing, and even some companies that built their identity around plant-based food are changing direction.

On this episode of Vegan Hacks Pod, Jason breaks down what’s happening to the vegan food scene from Hart House, Monty’s Good Burger and The Vegan Joint to the growing pressure facing independent vegan restaurants.

We also get into the complicated story of Sunday Supper, a company that was deeply connected to the vegan community but has now added dairy products to its lineup while an active crowdfunding campaign still describes the company as 100% plant-based. 

But is this simply a case of people losing interest in vegan food? Jason looks at the bigger picture: inflation, restaurant prices, rent, labor, corporate supply chains, private equity, social media and the economics of running a vegan business. 

And there may be a path forward. Jason talks about why restaurants with food that appeals beyond just vegans and the growing vegan pop-up scene could be an important part of the future. 

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Beyond Meat is going through another major transformation and this time, they're going way beyond meat.

The company is launching its new PhytoSphere platform, featuring protein powders, savory jerky bars, Veggie burgers, beverages and other products built around the idea of stacking plant nutrients and entering “thrive mode.”

But is this actually the future of plant-based food… or has Beyond Meat completely lost sight of what made the company important in the first place?

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There was a lot of panic when news broke about a tofu recall. But once you look past the headlines, there’s a much more interesting story.

In this episode, we get into the Hodo Foods recall, what actually happened, and how one small, independent tofu company grew from a farmers market operation into a major national brand. But the bigger question is what happens when an independent vegan-friendly company gets taken over by larger corporate interests.

We also talk about the future of flavored tofu, why most of it still isn't flavorful enough, the strange world of food recalls, and why tofu might be one of the most underrated proteins on the planet.

And then… I go on a rant.

Should vegan creators treat their platforms as a safe space for vegan food, or is it okay to constantly show off the meat and dairy versions alongside their vegan alternatives? Are some creators doing it for authenticity or just for views?

Plus: corporate takeovers of vegan brands, supporting independent vegan businesses with your wallet, and why maybe we should all just make more of our own food.

Stay safe out there. And watch your tofu.

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Beyond Meat was once one of the biggest names in the plant-based movement—but is the company now moving away from the very vegan customers who helped build the brand?

In this episode, I dive into Beyond Meat’s new collaboration with Milk Bar, where Beyond products are being used alongside real eggs and dairy cheese. Is this a smart attempt to reach the massive flexitarian market, or does it undermine the ethical and environmental identity Beyond Meat built its brand around?

I also talk about Beyond’s struggles as a publicly traded company, the shrinking shelf space for vegan products, and why I think vegans need to be careful about putting too much faith in giant corporations.

Then we get into a major recall involving nearly 30,000 pounds of imported Argentine beef—and why stories like this make me ask a simple question: why are we so dependent on animal products in the first place?

I also share my approach to making my own vegan “meat,” including simple ground-beef alternatives made from tofu and walnuts.

Are companies like Beyond Meat allies of the vegan movement or are they simply businesses trying to survive?

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