200: No Such Thing As Vegan Food, Regenerative Meals + Adding Meat Back To Your Plate | Mollie Engelhart

Realfoodology

Courtney Swan

Nutrition, Health & Fitness, Alternative Health

4.9 • 1.3K Ratings

🗓️ 28 May 2024

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

Welcome to a milestone episode of the Realfoodology Podcast! After four years of dedicated work and your unwavering support, we've reached our 200th episode. Today, I'm thrilled to have Chef Mollie join us once again. Many of you know her from Instagram, and she's been a beloved guest on the show before. This time, we’re covering her latest bold move: transitioning her vegan restaurants away from exclusively vegan fare. We explore topics ranging from the history of her restaurant Sage to the importance of regenerative agriculture, carbon sequestration, and the nuanced perspective that "there’s no such thing as vegan food." Join us as we discuss the evolution of food consciousness, the nose-to-tail movement, and the crucial role of aligning ourselves with nature. Whether you're a seasoned foodie or just embarking on your culinary journey, this episode offers insights, reflections, and perhaps a new perspective on the plate. Don't miss out on this enriching conversation and the chance to support Chef Mollie's innovative endeavors! Topics Discussed 04:59 - The history of Sage 05:50 - There’s no such thing as vegan food 11:55 - The nose to tail movement 12:58 - Regenerative meats 14:46 - The struggles of eating out 16:48 - The thought process behind adding meat to the menu 22:24 - Menu changes 26:04 - Opinions on instagram 27:24 - We cannot remove ourselves from nature 32:21 - You’re allowed to change your mind 36:26 - Carbon Sequestration 39:33 - Film recommendations to learn more 40:49 - Supporting Chef Mollie Check Out Chef Mollie Instagram Sage Regenerative Kitchen & Brewery Sovereignty Ranch Leave A 5 Star Google Review Leave A 5 Star Yelp Reveiw Show Links: Kiss The Ground Film Common Ground Film Further Listening: 41: Chemical Warfare in the Grocery Store with Mollie Engelhart PT. 1 42: Chemical Warfare in the Grocery Store with Mollie Engelhart PT. 2 182: "Eating Cheap Food is a Privilege" - The True Price of Our Food Choices | Mollie Engelhart Sponsored By: Sundays Use REALFOODOLOGY for 40% off first order at sundaysfordogs.com/realfoodology Organifi Go to www.organifi.com/realfoodology and use code REALFOODOLOGY for 20% Off Paleovalley Save at 15% at paleovalley.com/realfoodology and use code REALFOODOLOGY Lumen Use code REALFOODOLOGY at lumen.me to get $100 off Our Place Use code REALFOODOLOGY for 10% off at fromourplace.com Check Out Courtney: LEAVE US A VOICE MESSAGE Check Out My new FREE Grocery Guide! @realfoodology www.realfoodology.com My Immune Supplement by 2x4 Air Dr Air Purifier AquaTru Water Filter EWG Tap Water Database Produced By: Drake Peterson Edited By: Mike Frey

Transcript

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0:00.0	on today's episode of the Real Foodology Podcast.
0:04.0	The idea that we can be outside of the circle of life and death or that by not eating meat we
0:09.2	somehow are saving lives, it's not a true story and we have to stop telling ourselves that fantasy.
0:16.7	Hello friends, welcome to the 200th episode of the Real Foodology Podcast. I can't
0:22.2	even believe that we have gotten here.
0:23.7	It has been almost four years of so much hard work.
0:27.2	And I just, I'm so happy that you're here.
0:29.2	So thank you so much for listening.
0:31.0	Without your support,
0:32.6	we would have never gotten to the 200th episode.
0:34.7	Oh, and by the way, guys, we're starting to do more and more video
0:38.3	and a lot of them are going up on Spotify now.
0:40.8	So if you listen on Spotify, you can also watch the video. Today I sit down with a
0:44.7	dear friend of mine, Chef Molly as many of you guys know her from Instagram. She has
0:49.5	actually been on the podcast a couple times now but I wanted to bring her back on to talk about the bold move
0:55.3	that she is making in no longer serving just vegan food at her vegan restaurants. We go more in a detail about this but I actually
1:05.5	have a personal love for this restaurant saved back when I was vegetarian I used to come
1:09.4	here all the time even before I moved to LA every time I visited I would always make sure to come here and eat her vegan food.
1:15.0	She has since decided to now offer regenerative organic,
1:21.0	pasturates, really high quality meats into her menu and so I brought her on to talk about that because there has been some
1:27.8	Misunderstanding some misinformation out there on the internet I wanted to actually give her a voice to talk about
1:33.8	from her own perspective why she decided to make this shift. So I'm so excited for you
	...

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