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Have you ever wondered about the transformative power of a plant-based lifestyle? What if you could tune into your body's natural rhythm, achieve an enviable flow state, and make a positive impact on the world all at once?
Join me, Ella Magers, on this enriching journey where we explore the vegan way of life with Sherri Johnson and Paige Parsons-Roache, the remarkable duo behind the popular lifestyle brand, Plant-Based in the Burbs.
In this episode, we shed light on Sherri and Paige's inspiring work, including their fascinating Let's Chat show on the global streaming network Unchained TV, and the joy they spread through their YouTube channel. We delve into the duo's journey, their passion for leading by example, and how they inspire others to embrace plant-based eating. This enlightening talk also offers a sneak peek into my monthly newsletter, the Way, and the unique power of mindful word choices.
Topping off the conversation, we discuss the challenges and triumphs of transitioning to veganism, and the importance of mindful eating. We look at how food plays a crucial role in our cultural and familial traditions, and how our dietary choices impact our bodies, animals, and our planet. We also explore how vegan meals can be made affordable for all.
So join us as we celebrate the joys of healthy, sustainable living, and take a step towards a happier, healthier you!
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Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Sherri (00:00):
And we were really amazed that people were lined up
.
They had to kick us off stagebecause we ran out of samples
and people were in line to getthem.
So that really says anything.
And you know cooking is aboutlove.
You know it's about sharingyour love for your family, that
you want them to have somethingreally nutritious, delicious,
and you know it's from yourheart.
So that's my thing.
Ella (00:25):
Hey there, and welcome to Rise and Thrive with me, Ella
Majors.
I created this high vibepodcast from a place of profound
curiosity, fierce compassionand the deep desire to connect
you with the wisdom ofinspirational wellness, health,
fitness and conscious leadersand change makers.
Here's to discovering our blindspots and embracing life as the
(00:47):
adventure it is.
The time is now.
Let's do this.
Yeah, yeah, yeah, yeah, yeah,yeah, yeah, yeah, hey, hey
everyone, hi.
I'm going to start this episode, or this intro, off with a
celebration, and the reason I'mdoing that is because that's how
(01:09):
I start all of my individualand group coaching sessions.
We like to acknowledge firstwhat is working in our lives,
what we are grateful for, beforegetting into the ways we're
struggling right and thechallenges that we're facing and
sometimes the challenges arethe celebrations right, so, yeah
(01:32):
, so what I'm celebrating todayis getting back to boxing.
It had been maybe a month sinceI trained and that is because,
leave it to me, I injured myneck, my spine, right where the
cervical spine meets thethoracic spine, and I did this
(01:57):
by overdoing it.
Imagine that, yes, that'ssomething I am still constantly
working on myself in terms ofoverdoing chin stance in yoga.
So, yes, we can even getinjured in yoga, and what I had
decided I really wanted to do mynew goal was to be able to
(02:17):
lower myself down from ahandstand to a chin stand right.
So I was practicing, andpracticing, and practicing and I
just threw my spine way out ofwhack, which is yeah, it's
frustrating.
I just sometimes want to movethrough the world as if I am
(02:40):
super human, and in some waysmaybe I am, and otherwise
obviously I am not.
So I have laid off the chinstands, got some help from my
friend Yoav, who is a spinespecialist and, yeah, he
actually is in part two of theFitness for Longevity video
series that I put together incollaboration with Complement
(03:03):
for their Plant-Up Palooza eventthat many of you are probably a
part of, because I had beenpromoting that the last few
episodes.
Anywho got back to boxing, wasable to really get in there and
get some sparring in.
I just posted on Instagram.
If you're not following me,follow at Sexy Fit Vegan.
I also have my personal onthere, which I have not put
(03:24):
hardly any attention to at EllaMajors at Sexy Fit Vegan is kind
of where it's at, so check thatout if you want to get a little
inspiration around boxing.
Muay Thai has been my thing formany, many years and, yeah,
boxing is just my movingmeditation.
It brings me to a place whenyou're sparring and when I'm
(03:45):
hitting the mitts with my coach.
You really cannot be anywhereelse in your mind If I'm not
totally present, totally in flow, totally there in the moment.
If I'm not, then things aregoing to go down, and I don't
want to go down, I'm going toget punched in the face or
(04:06):
whatever it is, and when I'm inflow, wow, there's just nothing
better.
So that's my celebration.
I hope you are thinking rightnow of what you are celebrating,
even in the midst of so muchgoing on in the world.
I'm sure in your own life thechallenges, the struggles, the
sadness, the separation and Ithink one of the best ways that
(04:31):
we can do something positive isto work on our own vibrations,
our own frequencies.
And so, yeah, I feel like forme, the more I can be in my flow
state, the more I'mcontributing, and, of course,
the podcast is another great way.
So, thank you so much.
(04:51):
I am just so grateful for yoursupport, for you listening, and,
yeah, it turns out.
I jumped the gun last week andactually I'm not going to say
jumped the gun.
I'm really working on choosingwords wisely and intentionally
and I've cut out lots of thosecommon idioms that are cruel to
animals.
You know, I kill two birds withone stone.
(05:13):
That's not cool.
What about I feed two birdswith one scone?
I like that one.
So, anyway, what I did lastweek was announce that this week
would be a co-host situationwith Quinn, who I'm referring to
as my person.
I guess you could call him aboyfriend.
It's a relatively newrelationship, but I feel like
(05:36):
I've found my person and when itcomes to my dog.
We say my dog and I call myselfshy's person, not her owner.
I don't own her, I'm her person.
And, yeah, boyfriend justdoesn't quite cut it, and that's
why I'm really excited for youto meet him, which will happen
(05:56):
in just a couple episodes, mostlikely next episode.
So, that being said, I want toget to you today's episode,
which is fabulously fun andinsightful and actionable as
well.
Before I do, are you signed upto receive my monthly newsletter
, the one I call the Way?
And the Way stood for the WayOut Is Through, and now I am
(06:23):
debating on if the Way Out IsThrough or the Way Out Is In.
So I'm glad I just called itthe Way, because this is
something I'm contemplating.
I created it thinking the WayOut Is Through, and I still
believe the Way Out Is Through,but I also think the Way Through
is in.
Ah, what about that?
(06:44):
All right, anyway, I send out amonthly newsletter once a month
and it has my top five latestbad-ass discoveries, insights
and explorations.
I'm talking about books, I'mreading quotes, I'm pondering
podcasts, I'm listening to food,I'm eating recipes, I'm trying
workouts, I'm doing andrecommending gadgets, I'm
(07:07):
playing with.
You know all sorts of fun stuff.
So I definitely recommend.
It only happens once a monthand the link to get on that list
is in the show notes.
So, yeah, sign up for that.
It's fun, all right.
Now let's get to today's episode.
I had the pleasure ofinterviewing the hosts of the
(07:28):
lifestyle brand Plant-based inthe Burps.
That's Sherry Johnson, akaSherry Sherry, who is a fitness
expert, entrepreneur and thefounder of W29 Activewear.
Paige Parsons-Roch is alongtime friend of mine.
She's an eco-vegan event andmedia producer and
communications director.
(07:48):
Together, sherry and Paigebring the let's Chat show to
Instagram Live, weekly,showcasing various impactors in
the vegan space.
I was one of those guests and Iwill be again.
They also are featured chefs onthe Unchained TV global
streaming network, providecooking demos at VegFest and
(08:08):
Community Offense, as well asoffer uplifting content on their
YouTube channel, plant-based inthe Burps.
Speaking of YouTube, you canalso watch this episode and all
the episodes of Rise and Thriveon my YouTube channel, and
that's the Sexy, Fit, veganchannel.
So if you go to our podcastpage link is in the show notes
you can click on over to thatYouTube channel and watch if
(08:31):
you'd like.
All right, you guys, let's dothis.
All right, we are doing this.
I am so, so thrilled to haveyou both here.
Sherry and Paige, thank you forbeing here, and we saw each
other just not that long ago atthe Vegan Women's Summit.
Sherri (08:50):
Yes, so good to be here.
Ella (08:54):
Thanks for having us A thousand percent.
This was meant to be, and I'mgoing to kick us off with a
question that I'm just I don'tknow.
This is a question that, forsome reason, I think I'm going
to start asking everyone, soit's a little different.
So we'll start with you, sherry.
How about that?
Beyond your bio and all theaccomplishments and accolades,
(09:18):
who is Sherry Johnson?
Who is she?
Sherri (09:22):
Well, one woman, two, mother and wife.
I'm very energetic.
I am tenacious.
I love helping people.
That's just part of me.
I love inspiring people to makechange and I've always been
that way.
I love talking to strangers.
I'm very outgoing, but I dohave a side where I do like to
(09:45):
be a loner at.
Sometimes.
I like to have my own peace andquiet.
Let's see what else am I?
That's a good question.
That's a good question becausemost of us don't think of
ourselves.
Beside the titles that we have,I'm still a dreamer.
I'm a kid of heart and I'malways dreaming big and I'm
(10:08):
always dreaming and I'm alwaysthinking of ideas.
That's something that's innatein me.
So I love people and I lovebeing loved.
I love relationships withothers.
I think that's how I can sum itup.
Ella (10:26):
Love it, I love it, and you Paige.
You stole everything I waskidding, I was kidding.
Paige (10:33):
Yeah, no, you started so beautifully there.
Woman, mother, wife, passionate, being committed to causes that
matter to me and I feel thatmatter to change the world in a
way that's a positive.
I wasn't always this way, Ireally wasn't, but something
clicked in me in my 20s and Irealized I wanted to make an
(10:57):
impact bigger than just my smallworld.
I wanted to really make animpact to leave a difference for
the future generations.
I am, I say, passionate and I'malso very go at it.
When I see something I want tojust do, really go for it, and I
would say my family would saymom doesn't stop.
(11:19):
So I'm unstoppable and let'ssee, a lover of the ocean.
I've also fallen in love withthe mountains.
I live near the mountains, so Ilove nature and I love making
educational difference with kidsas well, for the future.
Ella (11:38):
Yeah, yeah, I love it and I know when you talked about
that, I just composting justcame into my head, and so I
think we're going to have to getto composting.
When I was a little kid, so Iwas born in a little log cabin
with an outhouse and we had alittle garden and all that, and
my dad was really big intocomposting.
Now, of course, since I movedto Miami and I live in a condo
(12:00):
and I feel so separated from allthat, and so when I read about
the composting you're doing andteaching kids, I do want to get
to that as well.
But first let's talk about howyou two met up and how you
started.
Let's go there next either ofyou.
Sherri (12:17):
So I guess I'm going to take that.
So Paige and I are both were inthe fitness industry and we
worked in an all women's gym.
Paige was the group fitinstructor and at that time I
was the front desk, like I tookpeople in at the gym.
You know, I just needed to geta job that worked in the hours
(12:37):
that I can pick up my child, andI'm really trying to think how
that relationship forged, I know, as time went on I became a
personal trainer in that samegym and I think that's when we
started to bond.
And then I became Paige'strainer, because we were always
in the gym early in the morningand that's when our relationship
really took off.
(12:58):
And you know, being a trainer,you know you get really intimate
with your clients.
You know they're able to sharethings that they may not be able
to share with others and wehave that confidentiality about
us that we do hold that for themand I think that's just how we
end up being really good friendsand it's just from there on.
(13:20):
And then we end up being vegan,starting to go vegan at the
same time, without even knowingit, which was really crazy.
It was like I don't know, itwas just that timing and that
even bond us even more.
I mean, paige is one of thosepeople that make you do things
that you don't want to do, andshe was always making me do
things.
Our dog places are do thingsthat I don't want to do, but I'm
(13:43):
always in doing it.
You know, you have a friendlike that and so I think okay.
So I think the first one was doyou remember when President
Clinton I don't know if he wasPresident Clinton at that time,
but she said we have to goupstairs, we have to go upstairs
to President Clinton becausehe's talking I can't remember
what year it was and so here weare, we're going up there and
(14:05):
we're taking pictures with theposter President, I mean just
all kinds of things.
She pulls me and, okay, you gotto do lunch break, live, and
you got to do.
You know she's like really,she'll call me up, sherry, you
have to do.
And I'm like, huh, I don'treally like that time getting
out of my comfort zone, and shewas that friend.
If she is that friend thatalways pulls me out of my
(14:27):
comfort zone, which is reallygreat.
You always need someone to giveyou like a little kick, and so
from there.
You know, she's just like mygirl, you know, you just collect
.
Paige (14:38):
You just collect.
I remember when you called meyour ride or die and I was like,
yes, I got.
Sherri (14:45):
You got your die.
What's the matter?
She had no idea what that meant.
Covered from two differentplaces.
Right, I do now that's great.
Paige (14:53):
But also remember, sherry , we bonded also over going to
the smoothie place down below.
I mean, we connected a lot, butthere was this smoothie place
that was doing these reallyclean drinks and I remember us
just going down there severaltimes and then we were bantering
.
And it was when Facebook Livewas just really kind of starting
(15:14):
back in like 2015 or 2016,.
Right around there and we bothhad gone vegan and our friend
that was there Sherry's friendreally said want me to like hold
the camera for you, somethinglike that Video, take us, you
two are good together, likeyou're funny and we're just
doing us.
And then that's how it evolvedinto, you know, going live on a
(15:39):
regular Unchained TV and thendoing shows and kind of going
from there and kind of buildingthe brand you know lifestyle
brand around us, just bantering,having fun, naturally it's so
natural that's always the bestright.
Ella (15:55):
When it just comes naturally, like that.
Now let's chat for a momentabout your going vegan stories.
That's pretty wild that you areboth making that transition at
the same time, but not together,right?
Sherri (16:08):
So yeah, let's go ahead and start Paige, you start Joce.
Paige (16:11):
I'll make it quick.
My daughter came home at 13 andsaid I'm going vegan.
And I really didn't ask hermuch about how she went by that.
We had been dabbling inplant-based vegetarian for a
while and she had beenvegetarian since she was nine
and I didn't really know it.
She didn't announce I'mvegetarian now.
(16:32):
She just stopped eating animalsand I didn't realize it, right.
And so when she said that, Idid start getting curious.
It's like why?
Why?
I said.
And then as a mom, I went howam I going to feed her?
I need to make sure she's inmiddle school.
Her brain is developing.
She needs as many nutrients,protein, calcium, everything
(16:54):
that I've been taught from youknow, the standard American diet
.
What am I going to give thischild?
So I started educating myselfand then after six months we sat
down together.
I said well, you watch thismovie Cowspiracy.
It just come out and, being anenvironmentalist, it's called
the sustainability secret.
Within the first, maybe like 15minutes, they talked about bus
loads of water that it takes fora dairy, a cow, a mother cow,
(17:18):
to then have a baby and thenproduce milk.
And I never put that alltogether.
I just believed all thepropaganda that is out there
that doesn't tell you that theseare mother cows.
And being a mother of two, andhaving nursed them, both full
into their first years and mydaughter at two years, I know
what it was like.
I was thirsty all the time.
(17:38):
I know what it was like to beexhausted and I started thinking
about these mothers.
I never thought about cows asmothers that was.
What really drew me in was theamount of water, but then also,
then I start to make theconnection of the animals as
well.
So that's kind of what happenedfor me.
Sherri (17:55):
Wow, yeah, Mine was so different.
Yeah, Tell us Mine was sodifferent.
My husband and I belong to thischurch at the time and every
year they do a church fast andyou could do whatever you want.
They put like a large sheet onthe wall.
You can walk up.
Everyone is.
You make the commitment if youwant to participate or not.
(18:15):
And so my husband wasn'tanywhere, he was volunteering
and I went up and I wrote ournames down and said we're giving
up meat for 14 days.
And so when I came back and Itold him, he goes, what are you
talking about?
So we did give up the meat for14 days.
Now, mine, you didn't understandthe word vegan.
We were still consuming dairyand cheese and all those things.
(18:37):
But we found out that we werefeeling really well, feeling
really good and energized.
So my son, my youngest son,Chase, had told me that he was
going to go vegan.
I was like vegan, what are youtalking about?
You know, like you're not goingto do any milk or eggs.
You know I'm thinking like youdon't have any eggs.
And you know, the more and morewe started to understand not
(19:01):
really didn't have anything todo with the animals, it was just
really about health in thebeginning, how we started to
feel how our body had changed.
We went through that same stagealong progression vegetarian,
pescetarian, and then finally wegot rid of the cheese.
After I saw what the help.
We saw that that really changedour perspective and game
(19:22):
changer, and so from that pointon, we just decided you know,
everything has to go.
And then, as I started to learnmore about being in this space,
then that's when I was reallyaware of what was going on with
the animals, how it's affectingour planet, what is doing to the
human body and to yourgenerations of your family dying
(19:42):
from heart disease,cardiovascular blood pressure,
diabetes and that is all is apart of the food that we're
consuming, and so that's whatreally triggered us to come on
over to the community.
Ella (19:56):
Amazing, amazing.
And as you started to get moreand more on board and go through
that journey, was there timeswhen you were like now, I got to
share this with other people.
At what point did you feelcalled to actually then start to
share that with others?
Sherri (20:14):
You know what?
I think it was just naturallybecause people always wanted to
ask, because I'm naturally thin,but people always want to know
what you're eating, especiallywith your clients.
And look, I'm not one to force,but I am one to tell you.
And you have to make thatdecision.
And I think I just starttalking about it with my clients
and my family.
It was really difficult, youknow, because you know you get
(20:36):
all the naysayers and all thosepeople who says how are you
going to make it?
You're not going to live,you're not getting enough
protein.
You know the basic saying iswhere's your protein?
Well, you know what You'regetting protein.
Secondhand, I'm gettingstraight from the source, right,
and so people, you know, I justkept leading by example.
Basically is what my husbandand I did every time we would go
to a function or familyfunction, If they didn't have
(20:58):
the food, I would bring my food,you know, or I wouldn't eat
until it was over, and thenwe'll go someplace where we can
have our food.
So, you know, always leading byexample, I think it's the
perfect way to do that.
Ella (21:10):
Agreed, agreed, and we can't force people like that.
No you can't force people, butit is a matter of okay.
Well, how can I be mostimpactful?
What I'm doing or saying, youknow, have the greatest impact,
exactly.
And so at what point did youall like?
How did plant-based and verbscome to be?
(21:31):
Oh that's such a great name,you have to tell us the real
name, though Paige.
Paige (21:36):
Yeah, okay, the real.
The first name we had was theshift show, the shift show,
shift perception.
But if you say the shift show alot, shift show, shift, shift,
shift, shift, shift show you runinto trouble.
You know what it sounds like.
Ella (21:52):
And you can say it here, yeah so.
Paige (21:56):
I like the shift show.
It's not being a shift show.
Oh, I thought that was onpurpose the shift.
No, it really wasn't, it was.
Ella (22:04):
I was thinking that could be a really fun little play
shift, like I would have thoughtokay, but got it.
Paige (22:11):
I was actually thinking more, like you know, shifting
your mind.
Sherri (22:13):
Right, yeah, yeah, shifting your body, shifting,
yes, and you brought the shift.
Paige (22:16):
Yeah, moving your body, shifting your body, shifting
your mind.
Yeah, yeah, yeah.
And then we were, you know,dabbling in names and things,
and I got a hand at JaneVales-Mitchell actually of our
team, because we were in aconversation with her and you
know she said, well, you lookaround the, you look around the
burbs, you know.
And it was like you're right,we do so.
Then we were like you know whatplant-based of the burbs?
(22:37):
And the reason we choseplant-based was we really wanted
it to be welcoming to everyone.
Some people have energy aroundthe V word, some people, you
know.
So we're like, we know we'revegan, we know we're in it for
all the reasons.
We don't think anyone, you know, so we're like let's just call
ourselves plant-based of theburbs.
I think that has a nice ring toit, and that's kind of how that
happened.
You know, I was thinking aboutsomething, though, because you
(22:58):
said I can't remember what yousaid, but it made me think about
at the gym.
Oh, I know how we wanted tomake an impact.
I was leading these groupclasses, right, Sure, and I
would talk to this one gal atthe gym who managed one of the
managers is Jim, and I wastelling her everything.
I was like not even knowing it,but I was kind of practicing
things with her.
I was just like she was so openso I was just sharing things
(23:20):
and I really was unattached.
And she's like wait, so Ididn't know that, tell me more.
And she kept asking.
So then one day she said whatabout like, do you want to do
like a?
We're doing an open house.
Do you want to do like a vegancheese spread?
Because I said I just triedthis vegan cheese.
Meo goes, it was so good, shegoes, so she goes here.
Let me give you a little budget.
I go sure I'll set something up.
(23:42):
And the next, you know, aspeople were walking in, I had
samples for them and I'm likethis is so fun.
And then she let me do like asmoothie cheesies.
I did several of these demos atthe gym, like we just kind of
worked them into the day and Istarted to realize like I kind
of like this giving back.
I had homeschooled the kids for10 years but I was really kind
(24:04):
of behind the scenes.
I wasn't doing a whole lot ofgroup teaching, but I watched a
lot of people do it and I thinkit's just in my nature now to
want to just give so communityopportunities.
I do try to find ways that Ican, you know, maybe educate and
incite people, and I have funat it, so that's great.
Coming off the stage from theSoCalFest over the weekend where
(24:27):
we cooked and it was our firststage experience where we were
on a stage and we were in frontof people and they lined up for
samples afterwards.
Ella (24:36):
That's pretty cool, fabulous, oh my gosh, I love it.
Now I'm so glad you got to dothat at the gym and had somebody
receptive, because in myexperience, the fitness industry
is still really far behind.
I mean, they're just so stuckon.
Well, I mean and I think partof it and tell me what you think
(24:57):
but the fitness industrytraditionally has been very
little about health.
I mean, it's really about howyou look on the outside right,
exactly and so they're like, ok,well, eating this meat, and
we've got it down and I can eatmeat and broccoli and protein
shakes and get a ripped body andlook healthy on the outside.
So why am I going to changethat?
Like, I feel like there's somuch resistance among trainers
(25:19):
and the fitness industry.
Do you have any thoughts on howthat's progressing at this
point?
Because I still feel like it'sthat resistance is really strong
.
Sherri (25:27):
I believe the resistance is there, but there's still a
little window of opening.
Like there's a lot more veganpea protein powders on the
market now.
There's a lot more trainersthat are plant based, are vegan,
on Instagram showing people howthey can still build that
muscle and have that lean cutphysique by just eating
vegetables, tofu, tempeh, thingslike that, avocado and things
(25:50):
like that.
Now, you know, I did go to thefitness expo here.
It was just too much for me.
I could handle it.
It was a lot of whey proteinpeople talking about, you know,
eating so much meat.
You know, it was really.
It's really for me.
I think it's a shame that wereally are focusing on the outer
(26:12):
appearance of our body and Idon't mean to be harsh, but even
when we're doing fitnesschampionships or bodybuilding,
the things that we put our bodythrough in order to look a
certain way you know dehydration, you know there's a lot of
things that are really important.
There's a lot of things thatare not very healthy, and then
the long one can cause eatingdisorders for these champions or
(26:36):
participants, and I think thatyou know we really need to open
up our minds and see thatthere's more than one way to
have this beautiful body insideand out.
So that's just kind of my takeon it.
Ella (26:50):
Agreed, agreed.
Sherri (26:53):
We could go down this rabbit hole.
Paige (26:56):
I want to say how I know things are changing is because I
got a text this morning, or DMand Instagram from a friend that
I knew in 2020.
Honestly, we're not.
He lives in Bakersfield, he andhis wife, and they're in one of
the top nutrition companiesthat sells all kinds of things
that have been around a longtime, so you can imagine.
And he says to me look at ourbrand new plant based protein
(27:22):
powder.
No joke.
I'm like, and we all know thisname, it's a name you all know.
Okay, I haven't heard from thisperson in forever.
Look at this, like that'sfantastic.
So I don't know.
I think you know, I don't think.
I guess what I'm working on nowis so for a while, I was
focused on right now.
Now I'm focused more inward andmore about let's highlight what
(27:46):
is shifting.
Now I have my days, yeah, and,like I said, highlight the ones,
because it is.
We are small.
Sherri (27:55):
Yes.
Paige (27:57):
And if I focus on the small, I get nervous, or yeah,
or like you know.
But if I focus on the fact thatI see things popcorning,
because it is the seeds weplanted that are starting to
make an impact, I believe andyes, there's people who are
making changes here and there,but that have been vegan for a
(28:18):
long time but I don't believethey were really vegan.
Ella (28:20):
I don't know, I just.
Paige (28:21):
I don't know.
I think there was somethingelse there for them and I'm not
even going to judge them.
It's like that's their path.
That's a path, yeah.
Who else wants to learn aboutthis?
Who else wants to make a shift?
Sherri (28:32):
Yeah, I have to double on that too, but I do see that I
get email about food trends anda lot of people are starting to
do that because they see thatthere's a demand for that.
So a lot of companies areputting out plant based
alternatives that way so theycan capture these consumers that
they may have looked, they'relosing, you see.
(28:55):
So it's a big market and a lotof people are putting their toes
in it, which is good, becausethat offers opportunities for
other people to try somethingelse.
Especially if they have lactoseintolerance and they're doing
whey protein, we knowautomatically that's going to
cause havoc, bloatiness andeverything.
But now that gives themopportunity to try to pee
protein, hemp protein, you know,whatever other source they can
(29:18):
have.
So it's a good thing thateveryone wants to jump into this
market.
Ella (29:22):
That was in percent, and I think, and like for my podcast,
I want to be so inviting, right, and I think that's what you're
doing with your brand is beingso inviting and inclusive to
welcome everybody, to make stepsin this direction and see how
it feels, and let us support youin that, and it doesn't have to
be all or nothing.
You know, this is a journey andwe're here and we can show you
(29:45):
how it can be the most joyfuljourney possible, that it's not
a sacrifice at all.
It's not that's what I love, andand I love also how much you're
impacting your community.
Can you talk a little bit aboutthat piece of your brand and
the projects you're working on?
Sherri (30:02):
Go ahead Paige yes.
Paige (30:03):
Okay, well, I think the one that we're most involved in
is the Vegans of Los AngelesVegan Food Bank.
It's a food bank and it's oncea month that we volunteer and do
food outreach, which isessentially build a bag.
So folks come through about 400people, three to 400 come
through and we hand them and wesay, would you like this
(30:23):
broccoli or would you like thiseggplant or cabbage?
And then they say yes or no,and then they're feeding
families of about four to five.
So we're actually we realizedthat we're impacting about 1200
people just that day alone.
Sherri (30:39):
Right.
Paige (30:40):
This is, like I said, once a month, and this is headed
by the founder, gwen Hunter,and she is creating outreach.
She just told me that she'slooking at doing a floating food
bank as well, which would bepopping up around town in Los
Angeles, which would beincredible because, as we know,
you know, prices are going upand food insecurity is of the
(31:01):
high here in the United Statesand around the world, so this is
an opportunity to feed people.
People have the worth of foodnaturally and, as Gwena says, we
naturally need to feed themhealthy, nutritious food that
will feed their entire family,and that's something that you
(31:22):
know we're involved in on amonthly basis.
Sherri (31:24):
I love it, do you?
Paige (31:24):
want to add anything, Sherry?
Sherri (31:25):
I mean, I just love it.
I mean, you know, I watchedGwena's interview.
She had an interview yesterdaywith Maggie Burr and she really
is a caring and compassionateperson and that's what makes you
want to volunteer, because youknow that she's sincere.
And then when you see howgrateful everyone is to receive
the food.
Now, when I was growing up, wehad those same issues food
(31:47):
insecurity, and so feedingpeople or helping to give people
healthy food is so close to myheart and I enjoy every smile
that I see coming through theline, all the children knowing
that they're getting greatvegetables, nice fruit, that
probably they wouldn't buy veganproducts, that they probably
would never try.
(32:07):
But someone is there to say,well, you know, you can do it
like this if you want to try it,and they go, oh, okay, okay,
and it really is teaching themor showing them that you can
survive on that, and not onlythat.
I think the plant-based treatyalso gave you some pamphlets.
Is that where we have Paige,that Spanish or whatever that we
can give out, that they giveout to each member if they, if
(32:29):
they choose to take them inSpanish to explain what veganism
is and how you can do it.
So it really is remarkable, andevery time I miss it I just
hate when I have to miss it.
It's just amazing.
It's a great feeling to thinkabout something bigger than
yourself.
You know like I can sit homeand think about all the things
(32:50):
that's not happening for me, butwhen I'm out there doing it for
other people, it just reallygives you pure joy.
That's how I can explain and wealso.
Paige (33:00):
I was just gonna say one more thing is that we worked out
a compost scenario At first.
When it was in between, I wasbringing the things that were
not presentable to the public,that were, you know, a little
bit brown or something, and wedo a sorting the day before
volunteers do, but once you'reon the line you might see things
, a bruise, this or that.
So we ended up bringing some ofthis to a sanctuary a local
(33:25):
sanctuary, animal sanctuary tospirits and the animals
absolutely loved it.
Sherri (33:32):
It was so amazing.
I'm obsessed with Billy Ghost.
I've always been a Billy Ghost,you know, and we had all that
lettuce.
I mean all the characters youget, that pushy one, the one
that wants to get everything.
Some are jumping around, but itwas just amazing.
That was the first time I'veever been to a sanctuary and it
was joyful.
I have to say it was joyful.
Ella (33:54):
It was amazing what a win win, win, win, win, win, win for
everybody for humans, foranimals, for the planet, for the
people doing the feeding, thepeople getting fed Wow.
Paige (34:10):
Wow, this is fabulous.
That brings me to you know,sherri and I have talked about
wanting to do more withsanctuaries, animal sanctuary.
So, sherri, I just came up withthis idea why don't we we'll
coordinate a day where we canbring our pre-vegan family and
friends and just go to one ofthese cool sanctuaries?
We can go to that one.
Yeah, like plan a day and govisit and just bring family and
(34:30):
friends and see who wants tocome.
Yeah, we can bring some foodthat we would have compost into
the green bin, because inCalifornia you could put it into
the green bin.
Yeah, we could carry that andbring it up to little critters.
That's cool.
They have cows there.
Sherri (34:47):
Yeah, All kinds of chickens.
I have never seen chickens thathad look like they had fur.
You know what I mean.
They just like a little bittyflat feet.
You know little short chickens.
It's just really cute.
I was like what is that?
Ella (35:05):
And I can tell you that the gift of bringing that food
is from somebody who you knowI'm on the board of the Hogs and
Kisses Farm Sanctuary inVirginia.
I'm headed up over there nextweek and, yeah, when the
community donates and shows thatinterest and shows love in that
way, it's so meaningful to thesanctuaries.
(35:25):
We are actually contemplatingnow our next species, what we
will be bringing in next.
We've got pigs and bunnies asof now.
So, yeah, it's exciting,exciting times.
Well, speaking of food, sherry,you are very comfortable in the
kitchen.
I know, paige, you were alittle later in the game like
getting comfortable with thereally you know owning the vegan
kitchen, but I know you havebeen your grandmother, was it?
(35:48):
Who was great in the kitchen?
How has that influenced you andthe cooking you do now?
And you know, in terms of maybesome traditions also around I
don't know, thanksgiving, that'sgoing to be coming soon when
this comes out.
Can we chat a little bit aboutthat?
Sherri (36:04):
Yes, this is interesting .
My great, great grandmother wasan excellent cook.
Then she passed it down to mygrandmother, then to me and my
sister, and I think I gravitatedto it more.
Even though I don't want to ownit, I do feel at ease when I'm
in there and I have a purpose,that I'm making something.
I think what made becomingvegan made it really exciting,
(36:27):
because now I had to tryeverything that I was used to
and try to do it vegan.
So now it's like being in thescience lab, you know, trying to
concoct your traditional food.
So, finally, master my sweetpotato pie.
That took a minute, that took awhile.
I used my grandmother's recipeand just swapped out everything.
(36:47):
But you know, some things youhave to change because of the
consistency, not having the eggsto bind everything.
So you know, I played aroundwith different things flaxseed
cornstarch or arrowroot orthings like that.
Pretty much I'm doingeverything.
You know I'm just swappingthings out.
Nowadays you can really much doit.
You know, like mac and cheese,you can use cashew cheese.
I use carrots and potatoesbefore made cheese, you know.
(37:10):
I mean it's just like yousearch the internet and you go,
wow, I can do that.
Okay, so I got to try it.
So that's just how I just keptgoing and what my family made it
easier because we're all eatingthe same.
You know, before, when I hadall four of us was here, we had
some.
One of my sons was not vegan,so you know we had to make
(37:32):
allowances Now that we were inthe house just my husband and my
other son.
It's really easy, you know.
And when my oldest one comes,he eats vegan and you know he
eats vegan when he gets here.
So it makes it easy not tryingto have to make so many
different meals.
But when you had growing boysand they weren't doing that, you
know that's just what happened.
(37:52):
But I love in the kitchen.
Sometimes now I love cooking,like when Paige and I did Soquel
Veg Fest.
That was amazing.
It was the first time we everdid that and we were really
amazed that people were lined up.
They had to kick us off stagebecause we ran out of samples
and people were in line to getthem.
So that really says anything.
And you know cooking is aboutlove.
(38:13):
You know it's about sharingyour love for your family, that
you want them to have somethingreally nutritious, delicious,
and you know it's from yourheart.
So you know, that's my thing,that's my deal.
Ella (38:24):
Now my question follow up on that is did your family cook
healthy food Like?
Were the ingredients healthy?
Or is that also something?
You've kind of not only gettingout the animal products but
also swapping out things to makeit healthier?
Is that something?
Yeah?
Sherri (38:42):
of course, because you know my grandmother's from
Kentucky, you know, and so wehad a lot of fried chicken fried
, this fried that you know a lotof Southern soul food, collard
greens, and you know she wouldmake oh my gosh, she used to
make a lot of stuff.
I don't even hate to say it,but you know, when you come to
the South they make neck bonesand you know, and it's the so
(39:03):
weirdest thing is, I just nevereven put it together.
I mean, that is just what's somind blowing about eating
unconsciously that you justreally never paid attention to
where this food chicken wings.
It tells you what it is, butyou still don't compute.
(39:23):
You know, I was looking atsomething on on-chain TV
yesterday.
I don't know who the person was,but she was on the streets on
Hollywood Boulevard askingpeople would they like to have
breast milk?
Right, and everyone yeah, okay,darcy.
So everyone was like no, god,no, no.
And so she walks up to thisyoung guy I don't know, he could
be 20 something and she said doyou drink, such as cow's milk?
(39:46):
And he says no.
And then she says so, do youdrink milk at all?
He goes yes.
I said what do you drink?
I drink the milk from thegrocery store.
I saw that.
I saw that and I was like, ohsee how they we are so
disconnected from the source ofour food.
It just blew my mind.
I had to, like, rewind thatbecause, like no, I drink the
(40:07):
milk from the store, I don'tdrink cow milk.
Well, you know, that just showsyou how we're so disconnected
from our food and how we eatunhealthy, just from generations
eating things that brought downlots of butter, lots of sauce,
lots of fried food, lots of oil,lots of grease, lots of bacon,
lots of all those things havesaturated fat, causes arteries,
(40:28):
and then that's why you havegenerations of people having
those things I mentioneddiabetes, cholesterol, high
blood pressure, dying young, andpeople think that runs in their
family, so they think thatthey're gonna end up having that
same faith.
So, changing all this to veganand healthy yeah, mindful, we do
have vegan food.
That's unhealthy, but I try mybest to keep it as healthy as I
(40:51):
can and we, you know, sometimesyou gotta have the unhealthy
because it's just what it isMm-hmm.
Paige (40:59):
You know you're actually making me think about the fact
that, oh my gosh, cornishgamehands oh yeah, that's what
we mean in our family Rabbit mymom cook up a rabbit.
I'm just thinking that steakwas part of our lives.
There would be steak on thetable on a regular and I
remember just trying to chew it.
(41:19):
It's like let me get thatnapkin, add it to the peas.
Ella (41:22):
Exactly.
You know what?
Paige (41:24):
I mean, but then, like you, wanted to eat the chicken
skin.
Sherri (41:28):
Yeah, it's a truck.
It's a truck.
Paige (41:30):
And then like grandma's fried chicken.
I just think that like just notpresent to, as Chef Abetz said.
So that's like the puss andsweat, the chicken being cooked
up, you know, like woo-hoo,woo-hoo.
Never thought about that, Neverthought about that.
I wanted to say.
Something that in thisconversation I've actually
gotten really present to is inmy family there was a lot of
(41:51):
food waste and I think that'swhy I save all my leftovers and
I repurpose them.
And now I'm big on the compostbecause I want to figure out how
to take that food waste out ofthe system and put it into a
compost.
Because I'd see my mom dressthe salad, the huge salads, be
it for kids and then there wouldalways be someone over and she
(42:12):
put all the dressing on it,sopping dressing, like ooh, I
always get my dressing on theside, now, right, and then at
the end we wouldn't be able tofinish it and there would be
like a quarter of it left.
Throw it into the trash can.
And I look at that now and Ithink that happened night after
night after night after nightafter night for years.
And I mean, I just wasn't youknow, just not being aware.
(42:33):
So I feel like when you broughtup the question about when did
you have that change where youwanted to like, be vocal and
share, I think once I started,the veil started to be lifted
for both the share and I and Iprobably for you, I was both and
I started thinking I didn'tknow either until I knew.
And now I know.
So I made it shift.
So you know, I feel like I'mnot mad at people who don't know
(42:58):
, because I get it.
I didn't know either.
I get upset sometimes once theyknow I don't know what to put
it I'm like come on, there's somany reasons, so that's where
you know I manage my mentalwellness.
Sherri (43:14):
Right and to jump on page now.
When I was growing up my momwas a young mother, you know.
So we had to eat leftovers andI used to hate eating leftovers,
so she would make a big pile ofbeans.
We would eat those beans untilthey were gone.
So, you know, that's kind oflike her way of maybe not
(43:36):
wasting food, stretching thefood so that we can have you
know those things for the restof the week, and then she would
add something different to that,you know.
Ella (43:45):
So that's kind of how we did it, when it's also
interesting that this justpopped in my head, you know,
talking about our relationshipwith food, and some people
couldn't leave the table untilall their food was eaten, right,
and that also that's nothealthy either.
You're saying I'm full too bad,you have to keep eating, and I
wonder we have people that youknow that are overeating in
(44:08):
their life too.
So there's so many things thathappened in.
Our parents were all doing thebest they could, right With what
they had.
And I know my mom like before.
I went vegan at 15,.
I went vegetarian at seven,vegan at 15, but she would make
me drink an entire glass of milkat the dinner table because she
was terrified that I'd havebraille bones otherwise.
(44:29):
And whose fault would it be?
Would it be my mother's?
And he did the taste of milkand I had a whole system for
getting it down and I would holdmy nose and I would chug it and
then chug water Before I couldbreathe out.
It was like I had to mentallyprepare myself.
It was like, oh my God, suchtorture, you know.
And it also reminds me of thequote by Maya Angelou who said
do the best you can until youknow better than when you know
(44:51):
better, do better.
And I go back to what you said,paige, and so many people and
clients I'm sure too for you,sherry.
A lot of times people do knowbetter and they know they know
better, and yet there are somany things that are still
causing them not to do better.
And those are the tools and theinspiration that I try to think
about when I'm giving talks orwhatever it is.
(45:12):
It's like, okay, a lot ofpeople, they do know better,
they don't need another healthlesson.
How do we help them?
So I ask you, how are wehelping people that do know
better yet still are havingtrouble doing better?
It's challenging.
Sherri (45:30):
I mean really it is.
I mean, just like my family,you know they try it for a
little while and they go oh, Icouldn't do that.
You know I was getting fat.
That's the main thing.
I was just getting fat on thevegan diet and I'm like, well,
you know, it's the choices ofthe foods that you're making.
And now you know, when you firststart you may have to use the
mock meats because you're usedto your plate looking a certain
(45:51):
way, but it cannot be all ofyour diet.
You can't be everything thatyou eat.
And you know I think to.
Really you have to be readyhere.
I don't care how many times wecan tell you, share it, give you
healthy tips.
It's all about mindset.
Just like working out.
It is your mindset.
If you can sit and watch ananimal be tortured and then turn
(46:14):
around and eat an animal.
That says a lot about a person,and so I think it's a
challenging job.
You can inspire, like I said,lead by example, share food with
them to give them ideas, and ifthey can incorporate some of
that in their diet, that's a win.
That's a win, you know.
Oh, so, like you said, we haveto take them where we can get
(46:36):
them, how we can get them, andyou know, the mind is a powerful
thing, paige.
Ella (46:42):
I know your husband is a flexitarian.
Yeah.
Paige (46:45):
Yes, and a reductionitarian, you know
combination of those.
But you know, I just thought ofsomething too, because I have a
very dear friend who's beenplant-based for years and she's
shared with me go to veganrestaurants for years, years and
years, 25 years, right, and ittook my daughter to come home
(47:05):
and then me to be educated startgetting educated.
Then I wanted to say lifestyle.
I got this lifestyle book aboutRich Roll and his family who
lived, you know, not far fromhere, but I kind of went, okay,
there's a family showing familyenjoying being vegan, together,
plant-based.
And so I was like, huh, okay,let me see these recipes.
(47:27):
This is so too hard, I think Icould make these.
So it took like the seeing ofsomething of how this could be a
practicality in my own life.
And then I think, by sittingdown with her watching
Cowspiracy, being anenvironmentalist, the other
light bulb that went off was fora future planet for her and our
(47:48):
son, to leave a better planetfor them.
That it would be really selfishof me to continue what I'm
doing because, living inCalifornia, I've been mindful
about a drought.
You know, we're mindful of adrought for a long time, right,
and even when we moved to wherewe live now.
They said no more lawns, get afull lawn or figures, get
sustainable plants or you know,drought, drought, talent.
(48:10):
And so that's what we did.
And so I think there was abigger purpose for me, outside
of my health, outside of myphysicality, outside of it's,
like all of a sudden, it justbecame bigger than me, my
selfish needs of what I thoughtI needed my sushi, because that
(48:32):
was the big one, like what.
That's the time I went vegan,literally.
That's why I know it's October1st that I went vegan, because
the night before we had all youcan eat sushi and I was like,
okay, go for it.
I wasn't thinking about thosefish.
Those fish didn't have feelings.
Yeah, I had saw other thingsthat had experiences with fish
that clicked, but I didn't care.
(48:54):
I'm like I want to eat what Iwant to eat and I could afford
to eat how I wanted to eat to,and so this is like an
opportunity for those peoplethat may be resonating with me
to go.
Huh, I never thought about that.
This is something beyond me,but you also.
I think health is key, becauseif you don't feel healthy, but
if you're feeling healthyalready, because I was healthy,
(49:14):
so I didn't do this for thehealth.
You see what I mean.
If you have to dial in yourhealth, get that figured out.
Then we can talk about how youcan now shift and do, because I
think when you're in a healthcrisis, you just are trying to
figure it out.
There are a lot of people whohave been in health crisis with
lupus, autoimmune disease,cancer, heart disease, that
(49:37):
switch, and they have changedthe trajectory of their future.
So it takes a lot of work.
Going to a doctor to get a pilland having a surgery is
something people do very readilynow and I'm not even going to
judge people, I just know mystepfather died suddenly of
heart disease, but Christmasbefore I said let me make the
(49:58):
menu happen, and sadly he calledmy sister-in-law, said bring me
something I would like to eat.
Okay, that might be a lot tosay.
It's very sad.
I also have learned to cookbetter.
I wasn't the best cook.
I was going to figure it outthough.
So I have a commitment thatpeople are aware of this
information and then they canchoose, and that's really where
(50:18):
I'm at now.
Thank you, sherry.
Ella (50:24):
Yeah, and that's what it is.
If we're talking about beingconscious about what we're
putting in our bodies, what it'sgoing to do to us, where it
came from, that mindfulnesspiece, that's, I think, being
mindful.
And I was doing a talk in Omaha, where you guys were at the veg
fest this past weekend and Idid a mindful eating exercise
and I think that connection withyour food allows you that
(50:47):
opportunity to actually besidesthe benefits of actually chewing
your food to a pace and all thedigestive benefits to that.
But just what am I chewing?
Where did this food come from?
What is it going to do withinmy body?
Is this an act of care?
Is this an act of compassionfor myself?
Is this an act of compassionfor animals, for the planet?
That mindful eating piece, Ithink, is key.
Sherri (51:09):
It's key.
Ella (51:10):
Yeah, all right, this has been so fun, and so I've got one
kind of last question to findout, and if you have anything
else you want to, I want you totell people where to find you
and all that good stuff.
But we're going to end it withthis.
You have been gifted abillboard to do whatever you
want with what goes on thatbillboard and why, and I think
we'd need many more billboards.
Whatever you choose, I reallywant it to have?
Sherri (51:33):
I have to think about that I have to think about it
too.
Paige (51:37):
Okay, I will say what comes to mind is eat more plants
, y'all.
I have a y'all showing some funimages, because I don't know
how much the sad images reallyresonate with people and they
just can nick away.
I think there's a time and aplace for those.
For sure, 100%.
But just where I'm at now, I'mabout get more plants in your
plate y'all, and that kind ofsays it.
(51:58):
It gives people an action to donot do, but to do.
Sherri (52:03):
I probably would show on my billboard swap outs.
Like you know, we talk aboutprotein and you may show a steak
.
I can show you tofu.
You know we have those all onInstagram.
Anyway, Just show people theswap out beans.
I mean.
Listen, people talk about beinga vegan is expensive, but if
you buying your plants, it isvery inexpensive.
(52:26):
Like one of our friends, VeganPop East, can show you how you
can eat on $20 a day.
Now think about buying drybeans.
A pound of dry beans can feed afamily Rice.
This doesn't cost that muchmoney buying your vegetable.
So I would probably dosomething like that, and I
probably would do it in thecommunity that I come from, to
(52:46):
show people that we don't haveto eat fried chicken.
We can eat this instead, youknow.
So that's what I probably woulddo a swap out and to show them
how affordable it really is whenyou think about it.
Because this myth of vegan foodis expensive.
It's really that's what it is,unless you're buying mock food.
That's where the expense comesfrom.
Paige (53:06):
That's where the expense comes from too.
I was going to say, and I wantto say I want to keep a clause,
the y'all.
I lived in Tennessee when I wasin third grade and it stuck
with me.
So I lived on a farm they wereactually cattle ranchers or
family, and my brother had a petpig, so y'all and I had some
pet chickens.
Mom from North.
Ella (53:26):
Carolina.
Paige (53:27):
That's powerful.
I've never seen that that'sreally powerful, because that
was something I saw at thisrestaurant that I would go to
Joy Cafe.
They still have the messagingboard and they would put that
chicken versus chickpeas andthey put the nutrition facts.
Sherri (53:40):
Yeah, that's what I would do.
You would do that.
Paige (53:43):
Beans versus beef Right Really really powerful.
Sherri (53:47):
And then I think if people can actually see that, it
will probably really make themthink about it, because meat is
expensive and if we're talkingabout people who are having
problems putting food on theirplate, then this would be a
great alternative to really getnutritious food, really with
substance, satiate it and notspend that much money, and
(54:10):
everyone can do that, so thatwould be really cool.
Ella (54:14):
Yes, we need to make that happen.
Yeah, all right, tell peoplewhere they can find you, where
they can join you when you doyour show, and all that good
stuff, and we'll put in the shownotes, of course.
Paige (54:25):
We are plant based in the verbs with a Z.
Yes, you can find us on allsocial media.
We have a YouTube channel.
We also have six cooking showsthat were produced and they're
on Unchained TV Global StreamingNetwork.
It's free.
So, you can head over there toUnchained TV.
One word find us there, andthen all the other socials.
(54:46):
But I'm also Paige Parsons-Rochand I'm Sherri.
Sherri (54:49):
Sherry and we also have a show every Tuesday called
let's Chat, which Ellen was on,that we bring on people in the
vegan community that haveinspirational stories, can help
shift people's thoughts onbecoming vegan or vegan curious.
So, and that's really somethingthat we enjoy doing that too.
So every Tuesday at 11.30,pacific Standard Time and 2.30
(55:12):
Eastern Standard Time OnInstagram.
Ella (55:15):
Live.
Paige (55:15):
On.
Sherri (55:15):
Instagram.
Thank you, yes.
Ella (55:17):
Fabulous.
You guys are so fun.
We can talk for hours.
There's so many directions wecould go, so you're probably
going to have to come back.
Sherri (55:24):
Just Okay, love it I'm going to do it too.
Paige (55:27):
Yes, let's do it.
Sherri (55:28):
Yeah, we can get three in.
Ella (55:31):
Yes, that was challenging.
Yes, but we did it here andwe'll do it again.
Sherri (55:37):
Yes, Thank you, ellen so much.
Paige (55:40):
Welcome Bye-on.
Ella (55:42):
Thanks for watching Peace and Plants.
Thanks for listening to thisweek's episode of Rise and
Thrive with me, ella Majors.
I truly hope you found itinspiring and, if you did,
please help me spread the wordby leaving a rating and review
on your favorite podcast playerand by sharing the show with
your friends.
As you probably know by now, mylife's purpose is to use my
(56:05):
voice to make this world a moreconscious and compassionate
place, and your reviews andshares make a huge impact.
And last, I'm getting a ton ofinsanely positive feedback about
my short and sweet monthlynewsletter called the Way Short,
for the Way Out Is Through.
I give my top five latest badassdiscoveries, insights and
(56:25):
explorations, like veganproducts and recipes.
I'm obsessed with books andshows I'm loving and workouts
that have me fired up.
Head on over to my website,ellamajorscom, to sign up and
check out all the other awesomeresources I have for you and
projects I'm involved with,including Hogs and Kisses Farm
(56:46):
Sanctuary, where our mission isto create the best life for farm
animals while inspiringcompassion for all living beings
.
Thanks a lot and I'll see youon the next one.
And we were really amazed that people were lined up
.
They had to kick us off stagebecause we ran out of samples
and people were in line to getthem.
So that really says anything.
And you know cooking is aboutlove.
You know it's about sharingyour love for your family, that
you want them to have somethingreally nutritious, delicious,
and you know it's from yourheart.
So that's my thing.
Ella (00:25):
Hey there, and welcome to Rise and Thrive with me, Ella
Majors.
I created this high vibepodcast from a place of profound
curiosity, fierce compassionand the deep desire to connect
you with the wisdom ofinspirational wellness, health,
fitness and conscious leadersand change makers.
Here's to discovering our blindspots and embracing life as the
(00:47):
adventure it is.
The time is now.
Let's do this.
Yeah, yeah, yeah, yeah, yeah,yeah, yeah, yeah, hey, hey
everyone, hi.
I'm going to start this episode, or this intro, off with a
celebration, and the reason I'mdoing that is because that's how
(01:09):
I start all of my individualand group coaching sessions.
We like to acknowledge firstwhat is working in our lives,
what we are grateful for, beforegetting into the ways we're
struggling right and thechallenges that we're facing and
sometimes the challenges arethe celebrations right, so, yeah
(01:32):
, so what I'm celebrating todayis getting back to boxing.
It had been maybe a month sinceI trained and that is because,
leave it to me, I injured myneck, my spine, right where the
cervical spine meets thethoracic spine, and I did this
(01:57):
by overdoing it.
Imagine that, yes, that'ssomething I am still constantly
working on myself in terms ofoverdoing chin stance in yoga.
So, yes, we can even getinjured in yoga, and what I had
decided I really wanted to do mynew goal was to be able to
(02:17):
lower myself down from ahandstand to a chin stand right.
So I was practicing, andpracticing, and practicing and I
just threw my spine way out ofwhack, which is yeah, it's
frustrating.
I just sometimes want to movethrough the world as if I am
(02:40):
super human, and in some waysmaybe I am, and otherwise
obviously I am not.
So I have laid off the chinstands, got some help from my
friend Yoav, who is a spinespecialist and, yeah, he
actually is in part two of theFitness for Longevity video
series that I put together incollaboration with Complement
(03:03):
for their Plant-Up Palooza eventthat many of you are probably a
part of, because I had beenpromoting that the last few
episodes.
Anywho got back to boxing, wasable to really get in there and
get some sparring in.
I just posted on Instagram.
If you're not following me,follow at Sexy Fit Vegan.
I also have my personal onthere, which I have not put
(03:24):
hardly any attention to at EllaMajors at Sexy Fit Vegan is kind
of where it's at, so check thatout if you want to get a little
inspiration around boxing.
Muay Thai has been my thing formany, many years and, yeah,
boxing is just my movingmeditation.
It brings me to a place whenyou're sparring and when I'm
(03:45):
hitting the mitts with my coach.
You really cannot be anywhereelse in your mind If I'm not
totally present, totally in flow, totally there in the moment.
If I'm not, then things aregoing to go down, and I don't
want to go down, I'm going toget punched in the face or
(04:06):
whatever it is, and when I'm inflow, wow, there's just nothing
better.
So that's my celebration.
I hope you are thinking rightnow of what you are celebrating,
even in the midst of so muchgoing on in the world.
I'm sure in your own life thechallenges, the struggles, the
sadness, the separation and Ithink one of the best ways that
(04:31):
we can do something positive isto work on our own vibrations,
our own frequencies.
And so, yeah, I feel like forme, the more I can be in my flow
state, the more I'mcontributing, and, of course,
the podcast is another great way.
So, thank you so much.
(04:51):
I am just so grateful for yoursupport, for you listening, and,
yeah, it turns out.
I jumped the gun last week andactually I'm not going to say
jumped the gun.
I'm really working on choosingwords wisely and intentionally
and I've cut out lots of thosecommon idioms that are cruel to
animals.
You know, I kill two birds withone stone.
(05:13):
That's not cool.
What about I feed two birdswith one scone?
I like that one.
So, anyway, what I did lastweek was announce that this week
would be a co-host situationwith Quinn, who I'm referring to
as my person.
I guess you could call him aboyfriend.
It's a relatively newrelationship, but I feel like
(05:36):
I've found my person and when itcomes to my dog.
We say my dog and I call myselfshy's person, not her owner.
I don't own her, I'm her person.
And, yeah, boyfriend justdoesn't quite cut it, and that's
why I'm really excited for youto meet him, which will happen
(05:56):
in just a couple episodes, mostlikely next episode.
So, that being said, I want toget to you today's episode,
which is fabulously fun andinsightful and actionable as
well.
Before I do, are you signed upto receive my monthly newsletter
, the one I call the Way?
And the Way stood for the WayOut Is Through, and now I am
(06:23):
debating on if the Way Out IsThrough or the Way Out Is In.
So I'm glad I just called itthe Way, because this is
something I'm contemplating.
I created it thinking the WayOut Is Through, and I still
believe the Way Out Is Through,but I also think the Way Through
is in.
Ah, what about that?
(06:44):
All right, anyway, I send out amonthly newsletter once a month
and it has my top five latestbad-ass discoveries, insights
and explorations.
I'm talking about books, I'mreading quotes, I'm pondering
podcasts, I'm listening to food,I'm eating recipes, I'm trying
workouts, I'm doing andrecommending gadgets, I'm
(07:07):
playing with.
You know all sorts of fun stuff.
So I definitely recommend.
It only happens once a monthand the link to get on that list
is in the show notes.
So, yeah, sign up for that.
It's fun, all right.
Now let's get to today's episode.
I had the pleasure ofinterviewing the hosts of the
(07:28):
lifestyle brand Plant-based inthe Burps.
That's Sherry Johnson, akaSherry Sherry, who is a fitness
expert, entrepreneur and thefounder of W29 Activewear.
Paige Parsons-Roch is alongtime friend of mine.
She's an eco-vegan event andmedia producer and
communications director.
(07:48):
Together, sherry and Paigebring the let's Chat show to
Instagram Live, weekly,showcasing various impactors in
the vegan space.
I was one of those guests and Iwill be again.
They also are featured chefs onthe Unchained TV global
streaming network, providecooking demos at VegFest and
(08:08):
Community Offense, as well asoffer uplifting content on their
YouTube channel, plant-based inthe Burps.
Speaking of YouTube, you canalso watch this episode and all
the episodes of Rise and Thriveon my YouTube channel, and
that's the Sexy, Fit, veganchannel.
So if you go to our podcastpage link is in the show notes
you can click on over to thatYouTube channel and watch if
(08:31):
you'd like.
All right, you guys, let's dothis.
All right, we are doing this.
I am so, so thrilled to haveyou both here.
Sherry and Paige, thank you forbeing here, and we saw each
other just not that long ago atthe Vegan Women's Summit.
Sherri (08:50):
Yes, so good to be here.
Ella (08:54):
Thanks for having us A thousand percent.
This was meant to be, and I'mgoing to kick us off with a
question that I'm just I don'tknow.
This is a question that, forsome reason, I think I'm going
to start asking everyone, soit's a little different.
So we'll start with you, sherry.
How about that?
Beyond your bio and all theaccomplishments and accolades,
(09:18):
who is Sherry Johnson?
Who is she?
Sherri (09:22):
Well, one woman, two, mother and wife.
I'm very energetic.
I am tenacious.
I love helping people.
That's just part of me.
I love inspiring people to makechange and I've always been
that way.
I love talking to strangers.
I'm very outgoing, but I dohave a side where I do like to
(09:45):
be a loner at.
Sometimes.
I like to have my own peace andquiet.
Let's see what else am I?
That's a good question.
That's a good question becausemost of us don't think of
ourselves.
Beside the titles that we have,I'm still a dreamer.
I'm a kid of heart and I'malways dreaming big and I'm
(10:08):
always dreaming and I'm alwaysthinking of ideas.
That's something that's innatein me.
So I love people and I lovebeing loved.
I love relationships withothers.
I think that's how I can sum itup.
Ella (10:26):
Love it, I love it, and you Paige.
You stole everything I waskidding, I was kidding.
Paige (10:33):
Yeah, no, you started so beautifully there.
Woman, mother, wife, passionate, being committed to causes that
matter to me and I feel thatmatter to change the world in a
way that's a positive.
I wasn't always this way, Ireally wasn't, but something
clicked in me in my 20s and Irealized I wanted to make an
(10:57):
impact bigger than just my smallworld.
I wanted to really make animpact to leave a difference for
the future generations.
I am, I say, passionate and I'malso very go at it.
When I see something I want tojust do, really go for it, and I
would say my family would saymom doesn't stop.
(11:19):
So I'm unstoppable and let'ssee, a lover of the ocean.
I've also fallen in love withthe mountains.
I live near the mountains, so Ilove nature and I love making
educational difference with kidsas well, for the future.
Ella (11:38):
Yeah, yeah, I love it and I know when you talked about
that, I just composting justcame into my head, and so I
think we're going to have to getto composting.
When I was a little kid, so Iwas born in a little log cabin
with an outhouse and we had alittle garden and all that, and
my dad was really big intocomposting.
Now, of course, since I movedto Miami and I live in a condo
(12:00):
and I feel so separated from allthat, and so when I read about
the composting you're doing andteaching kids, I do want to get
to that as well.
But first let's talk about howyou two met up and how you
started.
Let's go there next either ofyou.
Sherri (12:17):
So I guess I'm going to take that.
So Paige and I are both were inthe fitness industry and we
worked in an all women's gym.
Paige was the group fitinstructor and at that time I
was the front desk, like I tookpeople in at the gym.
You know, I just needed to geta job that worked in the hours
(12:37):
that I can pick up my child, andI'm really trying to think how
that relationship forged, I know, as time went on I became a
personal trainer in that samegym and I think that's when we
started to bond.
And then I became Paige'strainer, because we were always
in the gym early in the morningand that's when our relationship
really took off.
(12:58):
And you know, being a trainer,you know you get really intimate
with your clients.
You know they're able to sharethings that they may not be able
to share with others and wehave that confidentiality about
us that we do hold that for themand I think that's just how we
end up being really good friendsand it's just from there on.
(13:20):
And then we end up being vegan,starting to go vegan at the
same time, without even knowingit, which was really crazy.
It was like I don't know, itwas just that timing and that
even bond us even more.
I mean, paige is one of thosepeople that make you do things
that you don't want to do, andshe was always making me do
things.
Our dog places are do thingsthat I don't want to do, but I'm
(13:43):
always in doing it.
You know, you have a friendlike that and so I think okay.
So I think the first one was doyou remember when President
Clinton I don't know if he wasPresident Clinton at that time,
but she said we have to goupstairs, we have to go upstairs
to President Clinton becausehe's talking I can't remember
what year it was and so here weare, we're going up there and
(14:05):
we're taking pictures with theposter President, I mean just
all kinds of things.
She pulls me and, okay, you gotto do lunch break, live, and
you got to do.
You know she's like really,she'll call me up, sherry, you
have to do.
And I'm like, huh, I don'treally like that time getting
out of my comfort zone, and shewas that friend.
If she is that friend thatalways pulls me out of my
(14:27):
comfort zone, which is reallygreat.
You always need someone to giveyou like a little kick, and so
from there.
You know, she's just like mygirl, you know, you just collect
.
Paige (14:38):
You just collect.
I remember when you called meyour ride or die and I was like,
yes, I got.
Sherri (14:45):
You got your die.
What's the matter?
She had no idea what that meant.
Covered from two differentplaces.
Right, I do now that's great.
Paige (14:53):
But also remember, sherry , we bonded also over going to
the smoothie place down below.
I mean, we connected a lot, butthere was this smoothie place
that was doing these reallyclean drinks and I remember us
just going down there severaltimes and then we were bantering
.
And it was when Facebook Livewas just really kind of starting
(15:14):
back in like 2015 or 2016,.
Right around there and we bothhad gone vegan and our friend
that was there Sherry's friendreally said want me to like hold
the camera for you, somethinglike that Video, take us, you
two are good together, likeyou're funny and we're just
doing us.
And then that's how it evolvedinto, you know, going live on a
(15:39):
regular Unchained TV and thendoing shows and kind of going
from there and kind of buildingthe brand you know lifestyle
brand around us, just bantering,having fun, naturally it's so
natural that's always the bestright.
Ella (15:55):
When it just comes naturally, like that.
Now let's chat for a momentabout your going vegan stories.
That's pretty wild that you areboth making that transition at
the same time, but not together,right?
Sherri (16:08):
So yeah, let's go ahead and start Paige, you start Joce.
Paige (16:11):
I'll make it quick.
My daughter came home at 13 andsaid I'm going vegan.
And I really didn't ask hermuch about how she went by that.
We had been dabbling inplant-based vegetarian for a
while and she had beenvegetarian since she was nine
and I didn't really know it.
She didn't announce I'mvegetarian now.
(16:32):
She just stopped eating animalsand I didn't realize it, right.
And so when she said that, Idid start getting curious.
It's like why?
Why?
I said.
And then as a mom, I went howam I going to feed her?
I need to make sure she's inmiddle school.
Her brain is developing.
She needs as many nutrients,protein, calcium, everything
(16:54):
that I've been taught from youknow, the standard American diet
.
What am I going to give thischild?
So I started educating myselfand then after six months we sat
down together.
I said well, you watch thismovie Cowspiracy.
It just come out and, being anenvironmentalist, it's called
the sustainability secret.
Within the first, maybe like 15minutes, they talked about bus
loads of water that it takes fora dairy, a cow, a mother cow,
(17:18):
to then have a baby and thenproduce milk.
And I never put that alltogether.
I just believed all thepropaganda that is out there
that doesn't tell you that theseare mother cows.
And being a mother of two, andhaving nursed them, both full
into their first years and mydaughter at two years, I know
what it was like.
I was thirsty all the time.
(17:38):
I know what it was like to beexhausted and I started thinking
about these mothers.
I never thought about cows asmothers that was.
What really drew me in was theamount of water, but then also,
then I start to make theconnection of the animals as
well.
So that's kind of what happenedfor me.
Sherri (17:55):
Wow, yeah, Mine was so different.
Yeah, Tell us Mine was sodifferent.
My husband and I belong to thischurch at the time and every
year they do a church fast andyou could do whatever you want.
They put like a large sheet onthe wall.
You can walk up.
Everyone is.
You make the commitment if youwant to participate or not.
(18:15):
And so my husband wasn'tanywhere, he was volunteering
and I went up and I wrote ournames down and said we're giving
up meat for 14 days.
And so when I came back and Itold him, he goes, what are you
talking about?
So we did give up the meat for14 days.
Now, mine, you didn't understandthe word vegan.
We were still consuming dairyand cheese and all those things.
(18:37):
But we found out that we werefeeling really well, feeling
really good and energized.
So my son, my youngest son,Chase, had told me that he was
going to go vegan.
I was like vegan, what are youtalking about?
You know, like you're not goingto do any milk or eggs.
You know I'm thinking like youdon't have any eggs.
And you know, the more and morewe started to understand not
(19:01):
really didn't have anything todo with the animals, it was just
really about health in thebeginning, how we started to
feel how our body had changed.
We went through that same stagealong progression vegetarian,
pescetarian, and then finally wegot rid of the cheese.
After I saw what the help.
We saw that that really changedour perspective and game
(19:22):
changer, and so from that pointon, we just decided you know,
everything has to go.
And then, as I started to learnmore about being in this space,
then that's when I was reallyaware of what was going on with
the animals, how it's affectingour planet, what is doing to the
human body and to yourgenerations of your family dying
(19:42):
from heart disease,cardiovascular blood pressure,
diabetes and that is all is apart of the food that we're
consuming, and so that's whatreally triggered us to come on
over to the community.
Ella (19:56):
Amazing, amazing.
And as you started to get moreand more on board and go through
that journey, was there timeswhen you were like now, I got to
share this with other people.
At what point did you feelcalled to actually then start to
share that with others?
Sherri (20:14):
You know what?
I think it was just naturallybecause people always wanted to
ask, because I'm naturally thin,but people always want to know
what you're eating, especiallywith your clients.
And look, I'm not one to force,but I am one to tell you.
And you have to make thatdecision.
And I think I just starttalking about it with my clients
and my family.
It was really difficult, youknow, because you know you get
(20:36):
all the naysayers and all thosepeople who says how are you
going to make it?
You're not going to live,you're not getting enough
protein.
You know the basic saying iswhere's your protein?
Well, you know what You'regetting protein.
Secondhand, I'm gettingstraight from the source, right,
and so people, you know, I justkept leading by example.
Basically is what my husbandand I did every time we would go
to a function or familyfunction, If they didn't have
(20:58):
the food, I would bring my food,you know, or I wouldn't eat
until it was over, and thenwe'll go someplace where we can
have our food.
So, you know, always leading byexample, I think it's the
perfect way to do that.
Ella (21:10):
Agreed, agreed, and we can't force people like that.
No you can't force people, butit is a matter of okay.
Well, how can I be mostimpactful?
What I'm doing or saying, youknow, have the greatest impact,
exactly.
And so at what point did youall like?
How did plant-based and verbscome to be?
(21:31):
Oh that's such a great name,you have to tell us the real
name, though Paige.
Paige (21:36):
Yeah, okay, the real.
The first name we had was theshift show, the shift show,
shift perception.
But if you say the shift show alot, shift show, shift, shift,
shift, shift, shift show you runinto trouble.
You know what it sounds like.
Ella (21:52):
And you can say it here, yeah so.
Paige (21:56):
I like the shift show.
It's not being a shift show.
Oh, I thought that was onpurpose the shift.
No, it really wasn't, it was.
Ella (22:04):
I was thinking that could be a really fun little play
shift, like I would have thoughtokay, but got it.
Paige (22:11):
I was actually thinking more, like you know, shifting
your mind.
Sherri (22:13):
Right, yeah, yeah, shifting your body, shifting,
yes, and you brought the shift.
Paige (22:16):
Yeah, moving your body, shifting your body, shifting
your mind.
Yeah, yeah, yeah.
And then we were, you know,dabbling in names and things,
and I got a hand at JaneVales-Mitchell actually of our
team, because we were in aconversation with her and you
know she said, well, you lookaround the, you look around the
burbs, you know.
And it was like you're right,we do so.
Then we were like you know whatplant-based of the burbs?
(22:37):
And the reason we choseplant-based was we really wanted
it to be welcoming to everyone.
Some people have energy aroundthe V word, some people, you
know.
So we're like, we know we'revegan, we know we're in it for
all the reasons.
We don't think anyone, you know, so we're like let's just call
ourselves plant-based of theburbs.
I think that has a nice ring toit, and that's kind of how that
happened.
You know, I was thinking aboutsomething, though, because you
(22:58):
said I can't remember what yousaid, but it made me think about
at the gym.
Oh, I know how we wanted tomake an impact.
I was leading these groupclasses, right, Sure, and I
would talk to this one gal atthe gym who managed one of the
managers is Jim, and I wastelling her everything.
I was like not even knowing it,but I was kind of practicing
things with her.
I was just like she was so openso I was just sharing things
(23:20):
and I really was unattached.
And she's like wait, so Ididn't know that, tell me more.
And she kept asking.
So then one day she said whatabout like, do you want to do
like a?
We're doing an open house.
Do you want to do like a vegancheese spread?
Because I said I just triedthis vegan cheese.
Meo goes, it was so good, shegoes, so she goes here.
Let me give you a little budget.
I go sure I'll set something up.
(23:42):
And the next, you know, aspeople were walking in, I had
samples for them and I'm likethis is so fun.
And then she let me do like asmoothie cheesies.
I did several of these demos atthe gym, like we just kind of
worked them into the day and Istarted to realize like I kind
of like this giving back.
I had homeschooled the kids for10 years but I was really kind
(24:04):
of behind the scenes.
I wasn't doing a whole lot ofgroup teaching, but I watched a
lot of people do it and I thinkit's just in my nature now to
want to just give so communityopportunities.
I do try to find ways that Ican, you know, maybe educate and
incite people, and I have funat it, so that's great.
Coming off the stage from theSoCalFest over the weekend where
(24:27):
we cooked and it was our firststage experience where we were
on a stage and we were in frontof people and they lined up for
samples afterwards.
Ella (24:36):
That's pretty cool, fabulous, oh my gosh, I love it.
Now I'm so glad you got to dothat at the gym and had somebody
receptive, because in myexperience, the fitness industry
is still really far behind.
I mean, they're just so stuckon.
Well, I mean and I think partof it and tell me what you think
(24:57):
but the fitness industrytraditionally has been very
little about health.
I mean, it's really about howyou look on the outside right,
exactly and so they're like, ok,well, eating this meat, and
we've got it down and I can eatmeat and broccoli and protein
shakes and get a ripped body andlook healthy on the outside.
So why am I going to changethat?
Like, I feel like there's somuch resistance among trainers
(25:19):
and the fitness industry.
Do you have any thoughts on howthat's progressing at this
point?
Because I still feel like it'sthat resistance is really strong
.
Sherri (25:27):
I believe the resistance is there, but there's still a
little window of opening.
Like there's a lot more veganpea protein powders on the
market now.
There's a lot more trainersthat are plant based, are vegan,
on Instagram showing people howthey can still build that
muscle and have that lean cutphysique by just eating
vegetables, tofu, tempeh, thingslike that, avocado and things
(25:50):
like that.
Now, you know, I did go to thefitness expo here.
It was just too much for me.
I could handle it.
It was a lot of whey proteinpeople talking about, you know,
eating so much meat.
You know, it was really.
It's really for me.
I think it's a shame that wereally are focusing on the outer
(26:12):
appearance of our body and Idon't mean to be harsh, but even
when we're doing fitnesschampionships or bodybuilding,
the things that we put our bodythrough in order to look a
certain way you know dehydration, you know there's a lot of
things that are really important.
There's a lot of things thatare not very healthy, and then
the long one can cause eatingdisorders for these champions or
(26:36):
participants, and I think thatyou know we really need to open
up our minds and see thatthere's more than one way to
have this beautiful body insideand out.
So that's just kind of my takeon it.
Ella (26:50):
Agreed, agreed.
Sherri (26:53):
We could go down this rabbit hole.
Paige (26:56):
I want to say how I know things are changing is because I
got a text this morning, or DMand Instagram from a friend that
I knew in 2020.
Honestly, we're not.
He lives in Bakersfield, he andhis wife, and they're in one of
the top nutrition companiesthat sells all kinds of things
that have been around a longtime, so you can imagine.
And he says to me look at ourbrand new plant based protein
(27:22):
powder.
No joke.
I'm like, and we all know thisname, it's a name you all know.
Okay, I haven't heard from thisperson in forever.
Look at this, like that'sfantastic.
So I don't know.
I think you know, I don't think.
I guess what I'm working on nowis so for a while, I was
focused on right now.
Now I'm focused more inward andmore about let's highlight what
(27:46):
is shifting.
Now I have my days, yeah, and,like I said, highlight the ones,
because it is.
We are small.
Sherri (27:55):
Yes.
Paige (27:57):
And if I focus on the small, I get nervous, or yeah,
or like you know.
But if I focus on the fact thatI see things popcorning,
because it is the seeds weplanted that are starting to
make an impact, I believe andyes, there's people who are
making changes here and there,but that have been vegan for a
(28:18):
long time but I don't believethey were really vegan.
Ella (28:20):
I don't know, I just.
Paige (28:21):
I don't know.
I think there was somethingelse there for them and I'm not
even going to judge them.
It's like that's their path.
That's a path, yeah.
Who else wants to learn aboutthis?
Who else wants to make a shift?
Sherri (28:32):
Yeah, I have to double on that too, but I do see that I
get email about food trends anda lot of people are starting to
do that because they see thatthere's a demand for that.
So a lot of companies areputting out plant based
alternatives that way so theycan capture these consumers that
they may have looked, they'relosing, you see.
(28:55):
So it's a big market and a lotof people are putting their toes
in it, which is good, becausethat offers opportunities for
other people to try somethingelse.
Especially if they have lactoseintolerance and they're doing
whey protein, we knowautomatically that's going to
cause havoc, bloatiness andeverything.
But now that gives themopportunity to try to pee
protein, hemp protein, you know,whatever other source they can
(29:18):
have.
So it's a good thing thateveryone wants to jump into this
market.
Ella (29:22):
That was in percent, and I think, and like for my podcast,
I want to be so inviting, right, and I think that's what you're
doing with your brand is beingso inviting and inclusive to
welcome everybody, to make stepsin this direction and see how
it feels, and let us support youin that, and it doesn't have to
be all or nothing.
You know, this is a journey andwe're here and we can show you
(29:45):
how it can be the most joyfuljourney possible, that it's not
a sacrifice at all.
It's not that's what I love, andand I love also how much you're
impacting your community.
Can you talk a little bit aboutthat piece of your brand and
the projects you're working on?
Sherri (30:02):
Go ahead Paige yes.
Paige (30:03):
Okay, well, I think the one that we're most involved in
is the Vegans of Los AngelesVegan Food Bank.
It's a food bank and it's oncea month that we volunteer and do
food outreach, which isessentially build a bag.
So folks come through about 400people, three to 400 come
through and we hand them and wesay, would you like this
(30:23):
broccoli or would you like thiseggplant or cabbage?
And then they say yes or no,and then they're feeding
families of about four to five.
So we're actually we realizedthat we're impacting about 1200
people just that day alone.
Sherri (30:39):
Right.
Paige (30:40):
This is, like I said, once a month, and this is headed
by the founder, gwen Hunter,and she is creating outreach.
She just told me that she'slooking at doing a floating food
bank as well, which would bepopping up around town in Los
Angeles, which would beincredible because, as we know,
you know, prices are going upand food insecurity is of the
(31:01):
high here in the United Statesand around the world, so this is
an opportunity to feed people.
People have the worth of foodnaturally and, as Gwena says, we
naturally need to feed themhealthy, nutritious food that
will feed their entire family,and that's something that you
(31:22):
know we're involved in on amonthly basis.
Sherri (31:24):
I love it, do you?
Paige (31:24):
want to add anything, Sherry?
Sherri (31:25):
I mean, I just love it.
I mean, you know, I watchedGwena's interview.
She had an interview yesterdaywith Maggie Burr and she really
is a caring and compassionateperson and that's what makes you
want to volunteer, because youknow that she's sincere.
And then when you see howgrateful everyone is to receive
the food.
Now, when I was growing up, wehad those same issues food
(31:47):
insecurity, and so feedingpeople or helping to give people
healthy food is so close to myheart and I enjoy every smile
that I see coming through theline, all the children knowing
that they're getting greatvegetables, nice fruit, that
probably they wouldn't buy veganproducts, that they probably
would never try.
(32:07):
But someone is there to say,well, you know, you can do it
like this if you want to try it,and they go, oh, okay, okay,
and it really is teaching themor showing them that you can
survive on that, and not onlythat.
I think the plant-based treatyalso gave you some pamphlets.
Is that where we have Paige,that Spanish or whatever that we
can give out, that they giveout to each member if they, if
(32:29):
they choose to take them inSpanish to explain what veganism
is and how you can do it.
So it really is remarkable, andevery time I miss it I just
hate when I have to miss it.
It's just amazing.
It's a great feeling to thinkabout something bigger than
yourself.
You know like I can sit homeand think about all the things
(32:50):
that's not happening for me, butwhen I'm out there doing it for
other people, it just reallygives you pure joy.
That's how I can explain and wealso.
Paige (33:00):
I was just gonna say one more thing is that we worked out
a compost scenario At first.
When it was in between, I wasbringing the things that were
not presentable to the public,that were, you know, a little
bit brown or something, and wedo a sorting the day before
volunteers do, but once you'reon the line you might see things
, a bruise, this or that.
So we ended up bringing some ofthis to a sanctuary a local
(33:25):
sanctuary, animal sanctuary tospirits and the animals
absolutely loved it.
Sherri (33:32):
It was so amazing.
I'm obsessed with Billy Ghost.
I've always been a Billy Ghost,you know, and we had all that
lettuce.
I mean all the characters youget, that pushy one, the one
that wants to get everything.
Some are jumping around, but itwas just amazing.
That was the first time I'veever been to a sanctuary and it
was joyful.
I have to say it was joyful.
Ella (33:54):
It was amazing what a win win, win, win, win, win, win for
everybody for humans, foranimals, for the planet, for the
people doing the feeding, thepeople getting fed Wow.
Paige (34:10):
Wow, this is fabulous.
That brings me to you know,sherri and I have talked about
wanting to do more withsanctuaries, animal sanctuary.
So, sherri, I just came up withthis idea why don't we we'll
coordinate a day where we canbring our pre-vegan family and
friends and just go to one ofthese cool sanctuaries?
We can go to that one.
Yeah, like plan a day and govisit and just bring family and
(34:30):
friends and see who wants tocome.
Yeah, we can bring some foodthat we would have compost into
the green bin, because inCalifornia you could put it into
the green bin.
Yeah, we could carry that andbring it up to little critters.
That's cool.
They have cows there.
Sherri (34:47):
Yeah, All kinds of chickens.
I have never seen chickens thathad look like they had fur.
You know what I mean.
They just like a little bittyflat feet.
You know little short chickens.
It's just really cute.
I was like what is that?
Ella (35:05):
And I can tell you that the gift of bringing that food
is from somebody who you knowI'm on the board of the Hogs and
Kisses Farm Sanctuary inVirginia.
I'm headed up over there nextweek and, yeah, when the
community donates and shows thatinterest and shows love in that
way, it's so meaningful to thesanctuaries.
(35:25):
We are actually contemplatingnow our next species, what we
will be bringing in next.
We've got pigs and bunnies asof now.
So, yeah, it's exciting,exciting times.
Well, speaking of food, sherry,you are very comfortable in the
kitchen.
I know, paige, you were alittle later in the game like
getting comfortable with thereally you know owning the vegan
kitchen, but I know you havebeen your grandmother, was it?
(35:48):
Who was great in the kitchen?
How has that influenced you andthe cooking you do now?
And you know, in terms of maybesome traditions also around I
don't know, thanksgiving, that'sgoing to be coming soon when
this comes out.
Can we chat a little bit aboutthat?
Sherri (36:04):
Yes, this is interesting .
My great, great grandmother wasan excellent cook.
Then she passed it down to mygrandmother, then to me and my
sister, and I think I gravitatedto it more.
Even though I don't want to ownit, I do feel at ease when I'm
in there and I have a purpose,that I'm making something.
I think what made becomingvegan made it really exciting,
(36:27):
because now I had to tryeverything that I was used to
and try to do it vegan.
So now it's like being in thescience lab, you know, trying to
concoct your traditional food.
So, finally, master my sweetpotato pie.
That took a minute, that took awhile.
I used my grandmother's recipeand just swapped out everything.
(36:47):
But you know, some things youhave to change because of the
consistency, not having the eggsto bind everything.
So you know, I played aroundwith different things flaxseed
cornstarch or arrowroot orthings like that.
Pretty much I'm doingeverything.
You know I'm just swappingthings out.
Nowadays you can really much doit.
You know, like mac and cheese,you can use cashew cheese.
I use carrots and potatoesbefore made cheese, you know.
(37:10):
I mean it's just like yousearch the internet and you go,
wow, I can do that.
Okay, so I got to try it.
So that's just how I just keptgoing and what my family made it
easier because we're all eatingthe same.
You know, before, when I hadall four of us was here, we had
some.
One of my sons was not vegan,so you know we had to make
(37:32):
allowances Now that we were inthe house just my husband and my
other son.
It's really easy, you know.
And when my oldest one comes,he eats vegan and you know he
eats vegan when he gets here.
So it makes it easy not tryingto have to make so many
different meals.
But when you had growing boysand they weren't doing that, you
know that's just what happened.
(37:52):
But I love in the kitchen.
Sometimes now I love cooking,like when Paige and I did Soquel
Veg Fest.
That was amazing.
It was the first time we everdid that and we were really
amazed that people were lined up.
They had to kick us off stagebecause we ran out of samples
and people were in line to getthem.
So that really says anything.
And you know cooking is aboutlove.
(38:13):
You know it's about sharingyour love for your family, that
you want them to have somethingreally nutritious, delicious,
and you know it's from yourheart.
So you know, that's my thing,that's my deal.
Ella (38:24):
Now my question follow up on that is did your family cook
healthy food Like?
Were the ingredients healthy?
Or is that also something?
You've kind of not only gettingout the animal products but
also swapping out things to makeit healthier?
Is that something?
Yeah?
Sherri (38:42):
of course, because you know my grandmother's from
Kentucky, you know, and so wehad a lot of fried chicken fried
, this fried that you know a lotof Southern soul food, collard
greens, and you know she wouldmake oh my gosh, she used to
make a lot of stuff.
I don't even hate to say it,but you know, when you come to
the South they make neck bonesand you know, and it's the so
(39:03):
weirdest thing is, I just nevereven put it together.
I mean, that is just what's somind blowing about eating
unconsciously that you justreally never paid attention to
where this food chicken wings.
It tells you what it is, butyou still don't compute.
(39:23):
You know, I was looking atsomething on on-chain TV
yesterday.
I don't know who the person was,but she was on the streets on
Hollywood Boulevard askingpeople would they like to have
breast milk?
Right, and everyone yeah, okay,darcy.
So everyone was like no, god,no, no.
And so she walks up to thisyoung guy I don't know, he could
be 20 something and she said doyou drink, such as cow's milk?
(39:46):
And he says no.
And then she says so, do youdrink milk at all?
He goes yes.
I said what do you drink?
I drink the milk from thegrocery store.
I saw that.
I saw that and I was like, ohsee how they we are so
disconnected from the source ofour food.
It just blew my mind.
I had to, like, rewind thatbecause, like no, I drink the
(40:07):
milk from the store, I don'tdrink cow milk.
Well, you know, that just showsyou how we're so disconnected
from our food and how we eatunhealthy, just from generations
eating things that brought downlots of butter, lots of sauce,
lots of fried food, lots of oil,lots of grease, lots of bacon,
lots of all those things havesaturated fat, causes arteries,
(40:28):
and then that's why you havegenerations of people having
those things I mentioneddiabetes, cholesterol, high
blood pressure, dying young, andpeople think that runs in their
family, so they think thatthey're gonna end up having that
same faith.
So, changing all this to veganand healthy yeah, mindful, we do
have vegan food.
That's unhealthy, but I try mybest to keep it as healthy as I
(40:51):
can and we, you know, sometimesyou gotta have the unhealthy
because it's just what it isMm-hmm.
Paige (40:59):
You know you're actually making me think about the fact
that, oh my gosh, cornishgamehands oh yeah, that's what
we mean in our family Rabbit mymom cook up a rabbit.
I'm just thinking that steakwas part of our lives.
There would be steak on thetable on a regular and I
remember just trying to chew it.
(41:19):
It's like let me get thatnapkin, add it to the peas.
Ella (41:22):
Exactly.
You know what?
Paige (41:24):
I mean, but then, like you, wanted to eat the chicken
skin.
Sherri (41:28):
Yeah, it's a truck.
It's a truck.
Paige (41:30):
And then like grandma's fried chicken.
I just think that like just notpresent to, as Chef Abetz said.
So that's like the puss andsweat, the chicken being cooked
up, you know, like woo-hoo,woo-hoo.
Never thought about that, Neverthought about that.
I wanted to say.
Something that in thisconversation I've actually
gotten really present to is inmy family there was a lot of
(41:51):
food waste and I think that'swhy I save all my leftovers and
I repurpose them.
And now I'm big on the compostbecause I want to figure out how
to take that food waste out ofthe system and put it into a
compost.
Because I'd see my mom dressthe salad, the huge salads, be
it for kids and then there wouldalways be someone over and she
(42:12):
put all the dressing on it,sopping dressing, like ooh, I
always get my dressing on theside, now, right, and then at
the end we wouldn't be able tofinish it and there would be
like a quarter of it left.
Throw it into the trash can.
And I look at that now and Ithink that happened night after
night after night after nightafter night for years.
And I mean, I just wasn't youknow, just not being aware.
(42:33):
So I feel like when you broughtup the question about when did
you have that change where youwanted to like, be vocal and
share, I think once I started,the veil started to be lifted
for both the share and I and Iprobably for you, I was both and
I started thinking I didn'tknow either until I knew.
And now I know.
So I made it shift.
So you know, I feel like I'mnot mad at people who don't know
(42:58):
, because I get it.
I didn't know either.
I get upset sometimes once theyknow I don't know what to put
it I'm like come on, there's somany reasons, so that's where
you know I manage my mentalwellness.
Sherri (43:14):
Right and to jump on page now.
When I was growing up my momwas a young mother, you know.
So we had to eat leftovers andI used to hate eating leftovers,
so she would make a big pile ofbeans.
We would eat those beans untilthey were gone.
So, you know, that's kind oflike her way of maybe not
(43:36):
wasting food, stretching thefood so that we can have you
know those things for the restof the week, and then she would
add something different to that,you know.
Ella (43:45):
So that's kind of how we did it, when it's also
interesting that this justpopped in my head, you know,
talking about our relationshipwith food, and some people
couldn't leave the table untilall their food was eaten, right,
and that also that's nothealthy either.
You're saying I'm full too bad,you have to keep eating, and I
wonder we have people that youknow that are overeating in
(44:08):
their life too.
So there's so many things thathappened in.
Our parents were all doing thebest they could, right With what
they had.
And I know my mom like before.
I went vegan at 15,.
I went vegetarian at seven,vegan at 15, but she would make
me drink an entire glass of milkat the dinner table because she
was terrified that I'd havebraille bones otherwise.
(44:29):
And whose fault would it be?
Would it be my mother's?
And he did the taste of milkand I had a whole system for
getting it down and I would holdmy nose and I would chug it and
then chug water Before I couldbreathe out.
It was like I had to mentallyprepare myself.
It was like, oh my God, suchtorture, you know.
And it also reminds me of thequote by Maya Angelou who said
do the best you can until youknow better than when you know
(44:51):
better, do better.
And I go back to what you said,paige, and so many people and
clients I'm sure too for you,sherry.
A lot of times people do knowbetter and they know they know
better, and yet there are somany things that are still
causing them not to do better.
And those are the tools and theinspiration that I try to think
about when I'm giving talks orwhatever it is.
(45:12):
It's like, okay, a lot ofpeople, they do know better,
they don't need another healthlesson.
How do we help them?
So I ask you, how are wehelping people that do know
better yet still are havingtrouble doing better?
It's challenging.
Sherri (45:30):
I mean really it is.
I mean, just like my family,you know they try it for a
little while and they go oh, Icouldn't do that.
You know I was getting fat.
That's the main thing.
I was just getting fat on thevegan diet and I'm like, well,
you know, it's the choices ofthe foods that you're making.
And now you know, when you firststart you may have to use the
mock meats because you're usedto your plate looking a certain
(45:51):
way, but it cannot be all ofyour diet.
You can't be everything thatyou eat.
And you know I think to.
Really you have to be readyhere.
I don't care how many times wecan tell you, share it, give you
healthy tips.
It's all about mindset.
Just like working out.
It is your mindset.
If you can sit and watch ananimal be tortured and then turn
(46:14):
around and eat an animal.
That says a lot about a person,and so I think it's a
challenging job.
You can inspire, like I said,lead by example, share food with
them to give them ideas, and ifthey can incorporate some of
that in their diet, that's a win.
That's a win, you know.
Oh, so, like you said, we haveto take them where we can get
(46:36):
them, how we can get them, andyou know, the mind is a powerful
thing, paige.
Ella (46:42):
I know your husband is a flexitarian.
Yeah.
Paige (46:45):
Yes, and a reductionitarian, you know
combination of those.
But you know, I just thought ofsomething too, because I have a
very dear friend who's beenplant-based for years and she's
shared with me go to veganrestaurants for years, years and
years, 25 years, right, and ittook my daughter to come home
(47:05):
and then me to be educated startgetting educated.
Then I wanted to say lifestyle.
I got this lifestyle book aboutRich Roll and his family who
lived, you know, not far fromhere, but I kind of went, okay,
there's a family showing familyenjoying being vegan, together,
plant-based.
And so I was like, huh, okay,let me see these recipes.
(47:27):
This is so too hard, I think Icould make these.
So it took like the seeing ofsomething of how this could be a
practicality in my own life.
And then I think, by sittingdown with her watching
Cowspiracy, being anenvironmentalist, the other
light bulb that went off was fora future planet for her and our
(47:48):
son, to leave a better planetfor them.
That it would be really selfishof me to continue what I'm
doing because, living inCalifornia, I've been mindful
about a drought.
You know, we're mindful of adrought for a long time, right,
and even when we moved to wherewe live now.
They said no more lawns, get afull lawn or figures, get
sustainable plants or you know,drought, drought, talent.
(48:10):
And so that's what we did.
And so I think there was abigger purpose for me, outside
of my health, outside of myphysicality, outside of it's,
like all of a sudden, it justbecame bigger than me, my
selfish needs of what I thoughtI needed my sushi, because that
(48:32):
was the big one, like what.
That's the time I went vegan,literally.
That's why I know it's October1st that I went vegan, because
the night before we had all youcan eat sushi and I was like,
okay, go for it.
I wasn't thinking about thosefish.
Those fish didn't have feelings.
Yeah, I had saw other thingsthat had experiences with fish
that clicked, but I didn't care.
(48:54):
I'm like I want to eat what Iwant to eat and I could afford
to eat how I wanted to eat to,and so this is like an
opportunity for those peoplethat may be resonating with me
to go.
Huh, I never thought about that.
This is something beyond me,but you also.
I think health is key, becauseif you don't feel healthy, but
if you're feeling healthyalready, because I was healthy,
(49:14):
so I didn't do this for thehealth.
You see what I mean.
If you have to dial in yourhealth, get that figured out.
Then we can talk about how youcan now shift and do, because I
think when you're in a healthcrisis, you just are trying to
figure it out.
There are a lot of people whohave been in health crisis with
lupus, autoimmune disease,cancer, heart disease, that
(49:37):
switch, and they have changedthe trajectory of their future.
So it takes a lot of work.
Going to a doctor to get a pilland having a surgery is
something people do very readilynow and I'm not even going to
judge people, I just know mystepfather died suddenly of
heart disease, but Christmasbefore I said let me make the
(49:58):
menu happen, and sadly he calledmy sister-in-law, said bring me
something I would like to eat.
Okay, that might be a lot tosay.
It's very sad.
I also have learned to cookbetter.
I wasn't the best cook.
I was going to figure it outthough.
So I have a commitment thatpeople are aware of this
information and then they canchoose, and that's really where
(50:18):
I'm at now.
Thank you, sherry.
Ella (50:24):
Yeah, and that's what it is.
If we're talking about beingconscious about what we're
putting in our bodies, what it'sgoing to do to us, where it
came from, that mindfulnesspiece, that's, I think, being
mindful.
And I was doing a talk in Omaha, where you guys were at the veg
fest this past weekend and Idid a mindful eating exercise
and I think that connection withyour food allows you that
(50:47):
opportunity to actually besidesthe benefits of actually chewing
your food to a pace and all thedigestive benefits to that.
But just what am I chewing?
Where did this food come from?
What is it going to do withinmy body?
Is this an act of care?
Is this an act of compassionfor myself?
Is this an act of compassionfor animals, for the planet?
That mindful eating piece, Ithink, is key.
Sherri (51:09):
It's key.
Ella (51:10):
Yeah, all right, this has been so fun, and so I've got one
kind of last question to findout, and if you have anything
else you want to, I want you totell people where to find you
and all that good stuff.
But we're going to end it withthis.
You have been gifted abillboard to do whatever you
want with what goes on thatbillboard and why, and I think
we'd need many more billboards.
Whatever you choose, I reallywant it to have?
Sherri (51:33):
I have to think about that I have to think about it
too.
Paige (51:37):
Okay, I will say what comes to mind is eat more plants
, y'all.
I have a y'all showing some funimages, because I don't know
how much the sad images reallyresonate with people and they
just can nick away.
I think there's a time and aplace for those.
For sure, 100%.
But just where I'm at now, I'mabout get more plants in your
plate y'all, and that kind ofsays it.
(51:58):
It gives people an action to donot do, but to do.
Sherri (52:03):
I probably would show on my billboard swap outs.
Like you know, we talk aboutprotein and you may show a steak
.
I can show you tofu.
You know we have those all onInstagram.
Anyway, Just show people theswap out beans.
I mean.
Listen, people talk about beinga vegan is expensive, but if
you buying your plants, it isvery inexpensive.
(52:26):
Like one of our friends, VeganPop East, can show you how you
can eat on $20 a day.
Now think about buying drybeans.
A pound of dry beans can feed afamily Rice.
This doesn't cost that muchmoney buying your vegetable.
So I would probably dosomething like that, and I
probably would do it in thecommunity that I come from, to
(52:46):
show people that we don't haveto eat fried chicken.
We can eat this instead, youknow.
So that's what I probably woulddo a swap out and to show them
how affordable it really is whenyou think about it.
Because this myth of vegan foodis expensive.
It's really that's what it is,unless you're buying mock food.
That's where the expense comesfrom.
Paige (53:06):
That's where the expense comes from too.
I was going to say, and I wantto say I want to keep a clause,
the y'all.
I lived in Tennessee when I wasin third grade and it stuck
with me.
So I lived on a farm they wereactually cattle ranchers or
family, and my brother had a petpig, so y'all and I had some
pet chickens.
Mom from North.
Ella (53:26):
Carolina.
Paige (53:27):
That's powerful.
I've never seen that that'sreally powerful, because that
was something I saw at thisrestaurant that I would go to
Joy Cafe.
They still have the messagingboard and they would put that
chicken versus chickpeas andthey put the nutrition facts.
Sherri (53:40):
Yeah, that's what I would do.
You would do that.
Paige (53:43):
Beans versus beef Right Really really powerful.
Sherri (53:47):
And then I think if people can actually see that, it
will probably really make themthink about it, because meat is
expensive and if we're talkingabout people who are having
problems putting food on theirplate, then this would be a
great alternative to really getnutritious food, really with
substance, satiate it and notspend that much money, and
(54:10):
everyone can do that, so thatwould be really cool.
Ella (54:14):
Yes, we need to make that happen.
Yeah, all right, tell peoplewhere they can find you, where
they can join you when you doyour show, and all that good
stuff, and we'll put in the shownotes, of course.
Paige (54:25):
We are plant based in the verbs with a Z.
Yes, you can find us on allsocial media.
We have a YouTube channel.
We also have six cooking showsthat were produced and they're
on Unchained TV Global StreamingNetwork.
It's free.
So, you can head over there toUnchained TV.
One word find us there, andthen all the other socials.
(54:46):
But I'm also Paige Parsons-Rochand I'm Sherri.
Sherri (54:49):
Sherry and we also have a show every Tuesday called
let's Chat, which Ellen was on,that we bring on people in the
vegan community that haveinspirational stories, can help
shift people's thoughts onbecoming vegan or vegan curious.
So, and that's really somethingthat we enjoy doing that too.
So every Tuesday at 11.30,pacific Standard Time and 2.30
(55:12):
Eastern Standard Time OnInstagram.
Ella (55:15):
Live.
Paige (55:15):
On.
Sherri (55:15):
Instagram.
Thank you, yes.
Ella (55:17):
Fabulous.
You guys are so fun.
We can talk for hours.
There's so many directions wecould go, so you're probably
going to have to come back.
Sherri (55:24):
Just Okay, love it I'm going to do it too.
Paige (55:27):
Yes, let's do it.
Sherri (55:28):
Yeah, we can get three in.
Ella (55:31):
Yes, that was challenging.
Yes, but we did it here andwe'll do it again.
Sherri (55:37):
Yes, Thank you, ellen so much.
Paige (55:40):
Welcome Bye-on.
Ella (55:42):
Thanks for watching Peace and Plants.
Thanks for listening to thisweek's episode of Rise and
Thrive with me, ella Majors.
I truly hope you found itinspiring and, if you did,
please help me spread the wordby leaving a rating and review
on your favorite podcast playerand by sharing the show with
your friends.
As you probably know by now, mylife's purpose is to use my
(56:05):
voice to make this world a moreconscious and compassionate
place, and your reviews andshares make a huge impact.
And last, I'm getting a ton ofinsanely positive feedback about
my short and sweet monthlynewsletter called the Way Short,
for the Way Out Is Through.
I give my top five latest badassdiscoveries, insights and
(56:25):
explorations, like veganproducts and recipes.
I'm obsessed with books andshows I'm loving and workouts
that have me fired up.
Head on over to my website,ellamajorscom, to sign up and
check out all the other awesomeresources I have for you and
projects I'm involved with,including Hogs and Kisses Farm
(56:46):
Sanctuary, where our mission isto create the best life for farm
animals while inspiringcompassion for all living beings
.
Thanks a lot and I'll see youon the next one.
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