Our Hen House

-Mariann talks about the recent Good Food Institute’s conference in San Francisco; all the plant-based meat substitutes on display and their questionable names; and the incredible story of eleven-year-old vegan chef Omari McQueen. -Mariann interviews Leif Cocks about the foundation …continue

-Mariann talks about climate anxiety, how it relates to animal suffering, and why the coping strategies around it are similar to the anti-nuclear movement. She also talks about how you can apply for the 2019 Siskiyou Prize for New Environmental …continue

-Mariann talks about climate anxiety, how it relates to animal suffering, and why the coping strategies around it are similar to the anti-nuclear movement. She also talks about how you can apply for the 2019 Siskiyou Prize for New Environmental …continue

-Jasmin and Mariann share their stories of trying the Impossible Whopper, and Jasmin tells how an upcoming vacation led to a realization of how wonderful the Our Hen House community is. They also talk about an amazing upcoming art project …continue

-Mariann and Jasmin discuss the value of Democratic presidential nominee Julian Castro’s Protecting Animals and Wildlife (PAW) plan, Jasmin’s new subway rat tattoo, and a correction from last week’s show about Poke Bowls. -Jasmin talks to Angela Lovell (4th generation …continue

-Mariann and Jasmin talk about Jasmin’s move to West Hollywood and all the vegan food near her, HappyCow in the age of the Impossible Whopper, and the people giving them hope in the age of climate crisis. -Mariann talks to …continue

-Mariann and Jasmin celebrate the 500th episode of the Our Hen House podcast! This episode was recorded live at Woodstock Farm Sanctuary, and features an amazing interview with Gene Baur of Farm Sanctuary. -Then, Jasmin talks to Tricia Stevens, the …continue

-Mariann and Jasmin rant about how it’s much harder to eliminate single-use plastics than it is to go vegan, but everything we do has an impact. They also discuss the uproar over Chipotle branding plant-based meat as “too processed.” -Mariann …continue