Hi everyone! It’s Jasmin Singer in Chef Laura Delhauer‘s Kitchen for Episode 10 of the Teaching Jasmin How to Cook Vegan Podcast! Chef Laura and I talk chocolate, mushrooms, pineapple, and quinoa in our quadruple S episode – Savory, Sweet, Spicy, and S’mores! Follow along with Chef Laura’s recipes below, as we marinate, rinse, …continue
This episode of Knowing Animals is part of our UK series. We are joined by Dr. Robert McKay from the University of Sheffield. We discuss his book chapter ‘Animal life and moral agencies in post-war cinema: Velma Johnston, Marilyn Monroe, Arthur Miller and John Huston’s the Misfits’ Which appeared in the …continue
Guest Professor GARY STEINER of Bucknell University with a historical perspective on animals in western culture and thoughts on the political mood of the UC Berkeley campus when he was a student at the site of the World Vegan Summit & Expo + the lack of critical thinking in the …continue
Guest Professor GARY STEINER of Bucknell University with a historical perspective on animals in western culture and thoughts on the political mood of the UC Berkeley campus when he was a student at the site of the World Vegan Summit & Expo + the lack of critical thinking in the …continue
“Dairy is often promoted as a ‘no harm’ industry, yet at the core of this multi-billion dollar business is the exploitation of the dairy cow and her calf.”Voiceless sat down last year with a dairy farmer, a vegan, an academic and an animal activist to talk about the ethics of …continue
Welcome to the 344th episode of Our Hen House! Michael Harren takes the mic as guest host this week to talk with the artist formerly known as Lila Rose. She now goes by the name ANML to better reflect the focus of her […] Your browser does not support the HTML5 audio player. …continue
We hear from Shir Friedman of Israeli food biotech start-up SuperMeat, about the anticipated arrival of cultured meat into our supermarkets. “Cultured meat packs a triple punch. First, it helps drastically reduce unsustainable environmental impacts that are common in the current meat industry. Second, it will set free countless of …continue
