Ex-vegan Mollie Engelhart is the chef and founder of Sage Regenerative Kitchen in L.A. Initially committed to proving that a vegan farm could thrive without animal death, Mollie's journey led her to embrace regenerative agriculture, recognizing that nature's cycles of life and death are integral to supporting biodiversity and soil health.

She transitioned her vegan restaurants to Sage Regenerative Kitchen, where she prioritizes serving whole, single-ingredient foods sourced from regenerative and wild-harvested farms. Despite facing challenges, including backlash from the vegan community and financial hurdles, Mollie remains dedicated to promoting regenerative practices, highlighting the critical role of animals in sustainable farming, and fostering a deeper connection between people and their food sources.

Key topics discussed:

- Mollie
's transition from veganism to regenerative agriculture and why she now believes humans should eat meat
- The role of regenerative practices in enhancing soil health and biodiversity.

- The importance of seasonal and local food consumption.

- Ethical and sustainable meat production.
- Consumer responsibility in supporting sustainable food systems.

Timestamps:

(00:02) Regenerative Agriculture and Food Sustainability
(12:30) Awakening to Regenerative Agriculture
(22:28) Nature, Keystone Species, and Sustainability
(36:12) Plant-Based Dilemma in Restaurant Business
(39:43) Food Philosophy and Ethical Choices
(52:50) Ethical Choices in Sustainable Dining
(01:03:37) Supporting Regenerative Agriculture Through Consumer Choices
(01:06:28) Investing in Resilient Food Systems
(01:22:10) Diverse Food and Regenerative Farming
(01:31:20) Corruption in the Food System
(01:46:12) Empowering Health and Wellness

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*** LINKS***

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Link to vegan protest video at Sage restaurant

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