It’s All About Food

Jimmy Prude is the founder of Jimmy’s Vegan Cookies. His mission is to change how people enjoy sweets by making them healthier and to give back through community-focused initiatives. Jimmy began his journey as a nutritionist, helping residents incorporate small amounts of plant-based foods into their daily meals. Through extensive online research, they also dove into food nutrition, labeling, and the often obscure, unpronounceable ingredients found in everyday products. Inspired by what he learned, Jimmy launched Jimmy’s Vegan Cookies at the 79th Street Renaissance Festival in Chicago’s Auburn Gresham neighborhood. He brought 95 units of his signature Loaded Vegan Cookies, and sold out in under five hours. Jimmy’s business has since partnered with FOODWORKS, a proven on-site dining platform that connects communities through food. FOODWORKS highlights local, authentic, and ethnically diverse restaurants within client spaces, helping foster inclusion and cultural appreciation through every bite.

Jennie Liss Ohayon, PhD, Impacts of California’s Proposition 65 Dr. Jennie Liss Ohayon is a Research Scientist at Silent Spring Institute, specializing in environmental policy, community-engaged research, and environmental justice. She is currently working on projects to report back to study participants and community partners in the U.S. and Chile their exposures to endocrine disrupting chemicals. She also researches the emergence of scientific and activist concerns around industrial chemicals with Northeastern’s PFAS lab, and, in collaboration with co-investigators at the University of California, Berkeley, is evaluating the effectiveness of California-based legislation that aims to reduce or eliminate exposures to toxic substances. With the support of the Massachusetts Toxic Use Reduction Institute, she recently partnered with high schools across the state to translate environmental health research into hands-on curriculum that helps students reduce toxic exposures. She works with the Environmental Data and Governance Initiative, a network formed to address threats to federal environmental policy and data, to track changes to EPA’s structure and science production. Dr. Ohayon completed her PhD at the University of California, Santa Cruz researching the remediation of toxic waste in military Superfund sites. With research support from the EPA’s Science to Achieve Results fellowship and the National Science Foundation, she did fieldwork to evaluate how policy around public participation and environmental justice is translated into cleanup programs. She also used data from all military Superfund sites for quantitative and spatial analyses of how factors such as the race and class demographics of surrounding neighborhoods contribute to how quickly sites are remediated. During this time, she created an interactive curriculum in environmental sciences for high school students that are disproportionately affected by environmental problems and who come from communities that are underrepresented in the field of environmental science. Prior to beginning her PhD, Dr. Ohayon worked in two conservation biology laboratories and led education and recreation programs for children in low-income housing. She received her bachelor’s degree from the University of Toronto, with majors in biology and political science. In her free time, she enjoys traveling (she’s explored six continents) and various food-related pursuits—gardening, canning, and of course eating delicious vegetarian food! Links mentioned in the podcast: Chemical Exposure Warnings (Proposition 65 Warnings)California Told Companies to Label Toxic Chemicals. Instead They’re Quietly Dropping ThemHow a Right-to-Know Law Shifts Industry away from Chemicals of Concern: The Case of California’s Proposition 65The Office of Environmental Health Hazard Assessment (OEHHA)Silent Spring’s tips (including tip sheets and our Detox Me app)

Taylor McKinnon and Adam Wilks, Mr.Charlie’s TMS Taylor McKinnon is cofounder of Mr. Charlie’s Told Me So (TMS)—a purpose-driven, plant-based QSR brand redefining what fast food can be—is making its biggest move yet with an 18-store development deal across Arizona.This multimillion-dollar franchise agreement marks the brand’s first major regional rollout, powered by a mission of second chances, sustainability, and crave-worthy food. To support this growth, Mr. Charlie’s has brought on franchising and licensing veteran Adam Wilks (former exec at Pinkberry, Cold Stone, and TYSON 2.0) as President to spearhead national expansion. With proven traction in LA, San Francisco, and Sydney, Australia, Mr. Charlie’s is now opening up franchise opportunities in select U.S. states.Plant-based QSR has been largely untapped at scale—Mr. Charlie’s is betting big on changing that.

John Sanbonmatsu, The Omnivore’s Deception John Sanbonmatsu is a writer, philosopher, and magician. He is author of The Omnivore’s Deception: What We Get Wrong about Meat, Animals and Ourselves (New York University Press) and of The Postmodern Prince: Critical Theory, Left Strategy, and the Making of a New Political Subject (Monthly Review Press). John received his BA from Hampshire College and his PhD in the History of Consciousness Department at the University of California at Santa Cruz. John is Professor of Philosophy at Worcester Polytechnic Institute in Massachusetts, where he teaches ethics, politics, philosophy of film, and existentialism (among other courses). John lives in the Boston area, where he performs as a semi-professional magician and mentalist. Follow John on Twitter (@SanbonmatsuJ) and Blue Sky (@jsanbonmatsu.bsky.social) Links mentioned in this program: Marti Kheel Karen Davis

Matthew Shepherd, Director of Outreach and Education, Bring Back the Pollinators Matthew has worked for the Xerces Society for more than two decades, initially at the vanguard of a new movement to protect pollinators, but then on endangered species and a range of other issues, as well as several years leading Xerces’ communications work. Throughout this time, he maintained a direct involvement in pollinator conservation in towns and cities, and in his current role has returned to outreach and community engagement. Much of this focuses on supporting neighborhood-level efforts such as pollinator gardens and small habitat projects in parks, as well as leading the Bring Back the Pollinators campaign and promoting the No Mow May and Leave the Leaves initiatives. Matthew is author of numerous articles and other publications, including Attracting Native Pollinators (Storey Publishing, 2011) and Gardening for Butterflies (Timber Press, 2016). He also is the long-time editor of Wings, the Xerces Society’s magazine. Matthew’s 35-year conservation career began in England and took him to Kenya before his arrival in the United States. After completing a master’s of science in land resource management, Matthew managed National Trust lands in Oxfordshire, established a successful community-based conservation program in Essex, and helped to create Samphire Hoe, an award-winning nature park at the foot of the White Cliffs of Dover. During a VSO placement in Kenya, he worked with local communities and government agencies to improve the management of Arabuko-Sokoke Forest, on the coast north of Mombasa. It was in Kenya that he met a Peace Corps volunteer⁠—who is the reason he moved to Oregon. They live on the west side of the Portland metro region. Their two children are now at college, but they still get together—although sometimes they roll their eyes when Matthew points out yet another super-cool insect that he found.

Will Potter, LITTLE RED BARNS Hiding the Truth, from Farm to Fable Will Potter (@willpotter) is a thought leader and award-winning investigative journalist and author whose work has focused on social justice movements and attacks on civil rights post-9/11. He has been invited to speak about human rights and political repression before governmental bodies including the U.S. Congress, the Australian Parliament, and the Council of Europe. He was the first investigative journalist to be named a TED Senior Fellow, and his TED talks on anti-protest laws and secret prisons have been viewed nearly 10 million times. His book, Green Is the New Red: An Insider’s Account of a Social Movement Under Siege, exposed the targeting of nonviolent protest groups by the FBI and was awarded a Kirkus Star for “remarkable merit.” Will was awarded the prestigious Knight-Wallace Fellowship in Law Reporting, and is the inaugural civil rights fellow and distinguished journalist-in-residence at the University of Denver Sturm College of Law. His new book, Little Red Barns: Hiding the Truth, from Farm to Fable, is now available for pre-order from City Lights. BUY THE BOOK NOW!! Listen to the IT’S ALL ABOUT FOOD interview with Will Potter about Green Is the New Red: An Insider’s Account of a Social Movement Under Siege.

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei, The Poop on Toilet Paper Caryn and Gary share stories about Caryn’s recent birthday which occurs on Earth Day. Things to look out for in toilet paper are covered along with artificial sweeteners like aspartame. Links mentioned in the program: How Toxic Is Your Toilet Paper? Investigation of BrandsToilet paper is an unexpected source of PFAS in wastewater, study saysNow We Need to Worry About Harmful ‘Forever Chemicals’ in Our Toilet Paper TooAll the Ways We’ve Wiped: The History of Toilet Paper and What Came BeforeAll About Reusable Toilet Paper: What You Should KnowDo You Need To Cut Out Aspartame?Jim May, The Stevia Story

Caryn Hartglass, The Global Food System In this episode Caryn discusses the global food system, how every bit of food that is brought to our plate has involved so many people around the world. She shares stories of eating vegan and SOS-free on the road while in Vermont and Massachusetts. Recipes for Irish Soda Bread, both made with wheat and gluten-free versions are shared and discussed. The GMO corn story between the U.S. and Mexico is reviewed along with recipes for organic corn bread, and tortillas. Links mentioned in this podcast: TortillasCorn Bread: Gluten-Free AND SOS-Free!Irish Soda BreadThe US vs. Mexico dispute over GMO corn: an attempt to keep track of itYes, Your Chili Powder Is Moving: The Gross Truth Behind Bugs in Your Kitchen Spices

John Sanbonmatsu, Our Resistance to Rethinking the Meat Economy John Sanbonmatsu is a writer, philosopher, and magician. He is author of The Omnivore’s Deception: What We Get Wrong about Meat, Animals and Ourselves (New York University Press) and of The Postmodern Prince: Critical Theory, Left Strategy, and the Making of a New Political Subject (Monthly Review Press). John received his BA from Hampshire College and his PhD in the History of Consciousness Department at the University of California at Santa Cruz. John is Professor of Philosophy at Worcester Polytechnic Institute in Massachusetts, where he teaches ethics, politics, philosophy of film, and existentialism (among other courses). John lives in the Boston area, where he performs as a semi-professional magician and mentalist. Follow John on Twitter (@SanbonmatsuJ) and Blue Sky (@jsanbonmatsu.bsky.social) Links mentioned in the podcast: Cell-Based Meat Debate, Resolve: Cell-Based Meat is Good for AnimalsAmerica Is Done Pretending About MeatClean Meat Hoax

Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Zoe Weil, The Solutionary Way Zoe Weil is the co-founder and president of the Institute for Humane Education (IHE). She is the author of seven other books, including Amazon #1 best seller in the Philosophy and Social Aspects of Education, The World Becomes What We Teach: Educating a Generation of Solutionaries; Nautilus Silver Medal winner, Most Good, Least Harm; and Above All, Be Kind: Raising a Humane Child in Challenging Times. She has also written books for young people, including Moonbeam Gold Medal winner, Claude and Medea: The Hellburn Dogs, about 12-year-old activists inspired by their teacher to become solutionaries. Her blog, Becoming a Solutionary, can be found at PsychologyToday.com. In 2010, Zoe gave her first TEDx talk, “The World Becomes What You Teach,” which became among the 50 top-rated TEDx talks within a year. Since then she has given five other TEDx talks: “Solutionaries,” “Educating for Freedom,” “How to Be a Solutionary,” “Extending Our Circle of Compassion,” and “How Will You Answer This Question?” Zoe is a recipient of the NCSS Spirit of America award that honors people who follow their conscience and act against current thinking in order to stand up for equity, freedom, and the American spirit of justice. She was named one of Maine Magazine’s 50 independent leaders transforming their communities and the state and was honored with the Women in Environmental Leadership award at Unity College. Her portrait was painted by Robert Shetterly for the Americans Who Tell The Truth portrait series. Zoe received a master’s in Theological Studies from Harvard Divinity School; a master’s and bachelor’s in English Literature from the University of Pennsylvania; and was awarded an honorary doctorate from Valparaiso University. Zoe is certified in psychosynthesis counseling, a form of psychotherapy which relies upon the intrinsic power of each person’s imagination to promote growth, creativity, health, and transformation.

Listen: Tuesday, February 25, 2025, 4pm ET by going to PRN, The Progressive Radio Network. Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Nathan Lents, The Sexual Evolution, How 500 million years of sex, gender, and mating shape modern relationships NATHAN H. LENTS is a professor of biology at John Jay College, CUNY, and the author of Not So Different: Finding Human Nature in Animals and Human Errors: A Panorama of Our Glitches, from Pointless Bones to Broken Genes. He has appeared as a scientific expert in a range of national media, including The TODAY Show, NPR, Access Hollywood, 48 Hours, and Al Jazeera America. He lives in Queens, NY.

Listen: Tuesday, February 18, 2025, 4pm ET by going to PRN, The Progressive Radio Network. Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei, The Curious Case of Caryn and Gary in London, Paris, and Aix-en-Provence Caryn and Gary talk about eating not only vegan but SOS-free while enjoying theater, the sites, and seeing friends in London, Paris and Aix-en-Provence. Links mentioned in the podcast. Easy 2-Ingredient Vegan Chocolate Mousse

Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Michelle Perro, MD & Stephanie Seneff, PhD; Danger in the Dough High Levels of Contaminants Found in Girl Scout Cookies Sound the Alarm on the Safety of the Majority of our Food Supply Michelle Perro, MD, is a veteran pediatrician with over four decades of experience in acute and integrative medicine, co-founder and CEO of GMOScience, a 501(c)(3) nonprofit organization. More than fifteen years ago, Dr. Perro transformed her clinical practice to include the health effects from GMOs and their associated pesticides. She has worked as both Emergency Room Director and Attending Physician from New York’s Metropolitan Hospital/New York Medical college to UCSF Benioff Children’s Hospital, Oakland, CA. Dr. Perro has co-authored the highly acclaimed book, What’s Making our Children Sick. Stay tuned for her upcoming book, Making our Children Well, an instructional guidebook for parents on nutrition and homeopathy. Stephanie Seneff is a senior research scientist at MIT, where she has had continuous affiliation for more than five decades. After receiving four degrees from MIT (B.S., in Biophysics, M.S., E.E., and Ph.D.in Electrical Engineering and Computer Science), she has conducted research in packet-switched networks, computational modeling of the human auditory system, natural language processing, spoken dialogue systems, and second language learning. Currently a Senior Research Scientist (MIT’s highest research rank) at the Computer Science and Artificial Intelligence Laboratory, she has supervised 21 Master’s and 14 Ph.D. students. For over a decade, since 2008, she has directed her attention towards the role of nutrition and environmental toxicants on human disease, with a special emphasis on the herbicide glyphosate and the mineral sulfur. LINKS MENTIONED IN THE PODCAST READ the article DANGER IN THE DOUGH WATCH the film The Need to Grow MARION NESTLE blog Most enlightening report of the week: GAO on infant formula Make your own Girl Scout-style cookies with organic ingredients. Below are our vegan and gluten free recipes. Chocolate Dipped Mint Chocolate Cookies: Gluten-Free Peanut Butter Sandwich Cookies Coconut Caramel Chocolate Dipped Cookies: Gluten-Free

Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Nicola Twilley, Frostbite Nicola Twilley* is author of Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves (Penguin Press, June 2024), and co-host of the award-winning Gastropod podcast, which looks at food through the lens of history and science, and which is part of the Vox Media Podcast Network in partnership with Eater. Her first book, Until Proven Safe: The History and Future of Quarantine, was co-authored with Geoff Manaugh and was named one of the best books of 2021 by Time Magazine, NPR, the Guardian, and the Financial Times. She is a contributing writer at The New Yorker and the author of Edible Geography. She lives in Los Angeles.

Listen: Tuesday, January 14, 2024, 4pm ET by going to PRN, The Progressive Radio Network. Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Andrea Young, Sweet Vegan for Valentine’s Day Sweet Vegan offers the satisfaction of enjoying your favorite desserts without the guilt. Our featured Tremendous Truffles are a delicious vegan treat made with fresh, organic ingredients. No Nuts, or Soy. Gluten-free. The company was started in 2016 by the Vegan Chef, Andrea Young who has taught classes at Integral Yoga, catered extensively and worked privately for celebrities in NY. Inspired by the healing aspects of food, Ms Young attended the Natural Kitchen Cooking School, graduating in 2008. A compassionate lover of life, Ms. Young believes that experiencing life abundantly involves making healthy choices about what we eat and how it affects our environment. Sweet Vegan makes this “deliciously” possible. The Cravings Cure Challenge Have you ever felt like your cravings are running the show? You start the day with the best intentions, only to find yourself staring at an empty bag of chips wondering, How did I get here? I totally get it—and I want to share something that could be a total game-changer. My colleague, Ella Magers (the founder of Sexy Fit Vegan®), is hosting a free, 4-day LIVE Cravings Cure Challenge on February 3-6, to help people just like you take back control of their cravings—for good. Now, you might be thinking, “I’ve tried it all—diets, meal plans, even that secret Pinterest recipe I swore would change my life.” But let me tell you why this is different: Ella isn’t about quick fixes or willpower-based solutions. She’s spent over a decade helping hundreds of clients transform their relationship with food, their bodies, and themselves. This challenge is designed to tackle the root causes of cravings—not just treat the symptoms. Here’s what you’ll learn in the challenge: The best part? This isn’t about deprivation, counting calories, or obsessing over macros. It’s about empowering you to make choices that align with who you want to be—and it’s completely free. It starts on February 3rd! Join now—it’s FREE Links mentioned in the podcast: Chocolate is getting more expensive as the global cocoa supply faces a shortageHow Rising Cocoa Prices and Consumer Behavior Affect HSY’s FutureWhich Country Eats the Most Chocolate in 2024?Cocoa FuturesAverage prices for cocoa worldwide from 2014 to 2025Simon Lester, Pascha Chocolate, a REAL Favorite! REAL Recipes with Cocoa: Breakfast Black Beans Chocolate Ice Dream Cashew Date Ice Cream

Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei: New Year News for 2025 Caryn Hartglass and Gary De Mattei come together to discuss the spread of Bird Flu and the increase in Obesity. They share party food ideas based on their recent New Year’s Eve event. The Cravings Cure Challenge The Cravings Cure Challenge is here to help you finally take back control—without relying on willpower or trying another diet that doesn’t stick. Over 4 days, Ella Magers (Sexy Fit Vegan®) will show you: How to identify the real reasons behind your cravings Why willpower isn’t the solution (and what is) A proven 5-step strategy to stop cravings in their tracks If you’re ready to feel empowered around food, this challenge is for you. It starts on February 3rd! Join now—it’s FREE Links mentioned in the program: H5 Bird Flu: Current SituationH5N1 vaccineInfluenza A (H5N1) Virus Monovalent Vaccine, Adjuvanted, manufactured by ID Biomedical Corporation – Questions and AnswersWhy Is the US Not Vaccinating Poultry Against Bird Flu?New CDC Data Show Adult Obesity Prevalence Remains HighBeef Consumption and Cardiovascular Disease Risk FactorsCommodity checkoff program70 Best Food PodcastsThe Everything Flatbread

Listen Live by phone over ZenoRadio: (641) 741-2308 (585) 652-0611 Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Caryn Hartglass It’s All About Community Caryn talks about the importance of community in these difficult, polarized times. She gives ideas on creating community, finding ways to “break bread” with other to discuss difficult subjects, and ways for gift giving to be mindful.

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Victoria Moran, Age Like a Yogi: A Heavenly Path to a Dazzling Third Act Victoria Moran is a longtime devotee of yoga and author of thirteen previous books on wellbeing, compassionate living, and eclectic spirituality. Creating a Charmed Life was an international bestseller, and Shelter for the Spirit and Lit from Within earned her spots on The Oprah Winfrey Show. Victoria hosts the Main Street Vegan Podcast, is founder and director of Main Street Vegan Academy, and a cofounder of the Compassion Consortium, an interfaith spiritual center based on the principle of ahimsa. She was, at age 66, voted Peta’s Sexiest Vegan Over 50 and in her early 70s trained as a yoga instructor (RYT-200) and raja yoga instructor. Victoria is a frequent speaker and podcast guest, based in New York City.

Caryn Hartglass, Self Care, Dairy Dangers, and Plant Foods Rise to the Top In this podcast Caryn discusses the importance of self-care to manage living in a world we cannot control. She covers two recent articles, one on Dairy and Bird Flu and the other on how whole, minimally processed plant foods are the best replacements for meat and dairy, and are actually superior on many levels. She gives an update on her SOS-free diet along with simple recipes that are healthy and easy to make and convenient to eat. LINKS mentioned in the podcast: How the Messy Process of Milking Cows Can Spread Bird FluBeans and peas best meat alternative, finds Oxford research IT’S ALL ABOUT FOOD IS NUMBER 14 on the Feedspot 70 Best Food Podcasts!!

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Nava Atlas, Vegan Soups and Stews for All Seasons Nava Atlas’s first book was Vegetariana, originally published in 1984 and most recently updated in 2021. She has written many vegetarian and vegan cookbooks, including American Harvest, Plant-Powered Protein, 5-Ingredient Vegan, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates trade and limited edition visual books on women’s issues, notably, The Literary Ladies’ Guide to the Writing Life and Secret Recipes for the Modern Wife. Visit her websites, The Vegan Atlas (theveganatlas.com) and Literary Ladies Guide (literaryladiesguide.com). She lives in the Hudson Valley region of New York State.