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The Genius Life
405: Why Grass-Fed Beef is the Most Vegan Item in Your Supermarket | Mollie Engelhart
Jun 17, 2024
01:20:30
Snipd AI
Chef and founder of Sage Regenerative Kitchen, Mollie Engelhart, discusses transitioning her vegan restaurant to serve regeneratively raised beef, reevaluating food definitions, the rise of ultra-processed products, her upbringing on a farm, vegan community controversies, regenerative farming benefits, and the interconnected nature of the food system.
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Quick takeaways
- Regenerative agriculture benefits animal welfare, metabolic health, and soil health.
- Consumers should support sustainable food production and make informed dietary choices.
Deep dives
Transition to Regenerative Agriculture in a Vegan Restaurant
The podcast episode discusses the transition of a popular vegan restaurant in Los Angeles to a regenerative agriculture-based establishment. Molly Engelhardt, the owner, shares insights on the environmental impact of veganism, the concept of regenerative agriculture, and challenges within the current food system. The conversation delves into food production complexities, the role of industrial agrochemicals, and misconceptions around dietary choices.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode