Mollie Engelhart

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.

Mollie Engelhart, a former vegan chef turned regenerative farmer, shares her transformative journey after facing backlash for reintroducing meat into her menu. She delves into how observing nature reshaped her views on health and agriculture, emphasizing the soil-gut connection and the importance of regenerative practices. Mollie discusses consumer power in promoting sustainable farming and highlights the societal issues tied to declining birth rates and cultural shifts around motherhood. Her insights on connecting with nature and community provide a refreshing perspective on modern food systems.

Mollie Engelhart is a regenerative farming advocate, entrepreneur, and mother of five, known for her vegan restaurants and farms in California and Texas. In this discussion, she shares her transformation from a vegan chef to a sustainable farmer, emphasizing the importance of soil health and self-sufficiency. Mollie critiques conventional agriculture and discusses her journey of integrating community-driven practices into her family life. She also reflects on the challenges posed by government regulations and advocates for a humane approach to immigration.

Mollie Engelhart, a second-generation restaurateur and chef, discusses her shift to regenerative farming from veganism, facing backlash from the vegan community. She talks about her experiences running restaurants, her move to Texas for freedom, and the future of regenerative farming. Topics include regenerative farming practices, balancing health awareness in a toxic world, and transitioning to whole foods for a better life for animals.

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.