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Part 216 - Mollie Englehart Makes All Her Vegan Restaurants Animal Based

Apr 24, 2024

Mollie Engelhart, experienced regenerative farmer and vegan chef, shares her journey from veganism to incorporating regenerative meat in her restaurant. Topics include the benefits of animal-based nutrition, embracing regenerative farming, diverse family diets, and the impact of dietary choices on health and the environment.

01:08:47

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Episode guests

Mollie Engelhart

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Episode notes

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Quick takeaways

Molly Engelhardt shifted her vegan restaurant to include regenerative meat for health and soil benefits.

A balanced approach to diet is essential for optimal health, emphasizing nutrient-dense whole foods.

Engelhardt highlights the importance of acknowledging the interconnectedness and sacrifice in food systems.

Deep dives

Transition to Regenerative Agriculture at Sage Bistro

Molly Engelhardt, owner of Sage Bistro, a prominent vegan restaurant in Los Angeles, announced a significant shift towards regenerative agriculture. Despite her background as a vegan chef, she recognized the inconsistency of not including animal products in her offerings, stating that bovine on grass is essential for human and soil health. To address this, Sage Bistro will incorporate regenerative beef, buffalo, eggs, dairy, and pasture-raised chickens, aligning with Molly's belief that a vegan diet is not viable for everyone.

Introduction

2min

Transitioning to a Regenerative Restaurant with Animal-Based Ingredients

4min

Examining the Interconnections and Impact of Food Production Systems

3min

Insights on Microbiology, Nutrition, and Sustainable Farming Practices

5min

Exploring Personal Food Experiences and Diet Choices

8min

Regenerative Agriculture and Sustainable Living

22min

Exploring Traditional Diets and Health Impacts

21min

Exploring the Nutritional Transformation through Fermentation in Tribal Diet

3min

In this enlightening episode, we dive deep into Mollie Engelhart's transformative journey from a lifelong vegan upbringing to embracing regenerative agriculture and modifying her Los Angeles restaurant, Sage Bistro, to incorporate regenerative meat. Engelhart shares her compelling story, backed by her experience as both a regenerative farmer and a vegan chef, highlighting the environmental, nutritional, and ethical considerations that led to her pivotal shift. This discussion not only sheds light on the practical aspects of sustainable farming and the impact of dietary choices on personal health and the environment but also illustrates Engelhart's commitment to nutrient-dense food production and her vision for the future of sustainable dining.

REGENERATIVE PRODUCTS: NosetoTail.org

Preorder the film here: http://indiegogo.com/projects/food-lies-post

SHOW NOTES

02:33 Molly Engelhardt's Big Announcement: A Vegan Restaurateur's Shift to Regenerative Practices

04:11 The Realities of Veganism and the Importance of Animal Nutrition

14:58 Molly's Personal Journey: From Veganism to Regenerative Farming

22:29 Raising a Family on a Regenerative Farm: Diverse Diets and Health Insights

22:49 Adopting a Regenerative Lifestyle: Osmar's Story

28:36 Navigating Beliefs and Changing Perspectives: A Conversation on Food, Health, and Society

34:16 Celebrating Earth Day with Regenerative Agriculture

34:21 The Common Ground of Soil Health

35:30 The Impact of Big Ag and Big Pharma on Agriculture