The Genius Life 405: Why Grass-Fed Beef is the Most Vegan Item in Your Supermarket | Mollie Engelhart
22 snips
Jun 17, 2024 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.
Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8
Intro
00:00 • 3min
Transition to Regenerative Agriculture and Conscious Eating
03:17 • 17min
Reevaluating the Definition of Food and the Rise of Ultra-Processed Products in Supermarkets
20:09 • 3min
Exploring the Speaker's Upbringing on a Farm and Dietary Choices
22:47 • 5min
Exploring the Vegan Community, a Controversial Situation, and a Personal Revelation
28:02 • 4min
Transitioning to Regenerative Farming and Meat Consumption
31:36 • 18min
Exploring the Interconnected Nature of the Food System
49:15 • 26min
Gaslighting and Critical Thinking in Nutrition Science
01:15:17 • 5min