514: Dealing With Hurdles And Haters When You Leave Vegan Diets And Seed Oils Behind: Inspo From Former Vegan Chef Mollie Engelhart
Wise Traditions
Weston A. Price Foundation
4.7 • 2.2K Ratings
🗓️ 17 February 2025
⏱️ 43 minutes
🧾️ Download transcript
Summary
Lots of people transition from the vegan diet to one that includes meat and animal products...but few do so on a public stage. Former vegan chef Mollie Engelhart had a dietary change of heart that became very public when she changed the menu and name of her restaurant in California. That's when the virtual and in-person backlash and vitriol began. While Mollie's restaurant has now closed, she is a regenerative rancher who is sticking to her dietary convictions.
Today Mollie shares her remarkable story, all that she went through, and why she has chosen to stand strong in the face of opposition. She also explains why she believes regeneratively raised meat, food traditions and food sovereignty are so important. And why she goes the extra mile to get raw milk to her community in Texas.
Visit Mollie's website: sovereigntyranch.com
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Transcript
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| 0:00.0 | from the weston a price foundation welcome to the wise traditions podcast for wise traditions |
| 0:11.1 | in food farming and the healing arts we are your source for scientific knowledge and traditional |
| 0:16.6 | wisdom to help you achieve optimal health. |
| 0:27.6 | And now here is our host and producer, Hilda Labrata Gore. |
| 0:30.6 | Hey, Hilda here. What if you were convinced that avoiding meat was best for the planet and best for your health? |
| 0:35.6 | You became vegan and then over time you decided to leave |
| 0:39.8 | that dietary approach and lifestyle behind. And then word got out that you made that shift |
| 0:46.2 | and you started to receive hatred online and in person. Would you back down? Would you succumb |
| 0:51.4 | to the pressure and go back to your previous philosophy? Or would |
| 0:55.0 | you stand by your newfound convictions? This is episode 514 and our guest today is Molly Englehart. |
| 1:01.6 | Molly is a former vegan chef who went through all of what I just described. She had a restaurant |
| 1:06.6 | in California known as Kind Sage and she switched it over because she started to include meat on the menu. |
| 1:12.6 | And she got so much hatred and vitriol in person from protesters and online, people maligning her reputation. |
| 1:18.6 | But Molly decided to stand strong against the haters. |
| 1:22.6 | And even though her restaurant called Sage, a regenerative kitchen, has now closed, she is still |
| 1:28.8 | a firm advocate of regenerative farming and health freedom. As a matter of fact, she has two |
| 1:35.3 | regenerative farms now and she even hosts events focused on health freedom, common law, and |
| 1:41.7 | natural medicine. Today Molly shares her remarkable story and how she chose to stand by |
| 1:48.0 | her convection, the importance of regenerative meat, raw milk, and food sovereignty. Before we get |
| 1:54.3 | into the conversation, I want to ask you, do you want to grow your own food, preserve your own |
| 2:00.0 | harvest, and say goodbye to the grocery store? |
| 2:03.2 | The Gaba Homestead Podcast is your ultimate guide. |
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