June 27, 2023 • 36 mins
In this episode, we chat up Pinky Cole—creator of Slutty Vegan! Plus we dish on the hottest headlines, the best coffee products for all the energy you need this summer, listener Q&As, and all of the exciting things happening at the VegNews HQ.
Get all of the show notes at VegNews.com/podcast
Get a special VegNews deal on Mud\Wtr at VegNews.com/mudwtr
Visit VegNews.com for the latest vegan news, food, travel, and more
Become a VegNews VIP at VegNews.com/vip
Follow VegNews on Instagram at VegNews.com/instagram
Get all of the show notes at VegNews.com/podcast
Get a special VegNews deal on Mud\Wtr at VegNews.com/mudwtr
Visit VegNews.com for the latest vegan news, food, travel, and more
Become a VegNews VIP at VegNews.com/vip
Follow VegNews on Instagram at VegNews.com/instagram
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Strawhut Media, food news, celebrities, and more from the world's
number one plant based food and lifestyle magazine.
Speaker 2 (00:14):
It's the veg News Podcast and here's your host, Jasmine Singer.
Hello again, thank you for joining us today for the
veg News Podcast, brought to you by the fabulous Mudwater.
I'm your host, Jasmine Singer, and today we'll be catching
up with the absolutely marvelous Pinky Coal, owner and operator
(00:39):
of fast food chain Sluttie Vegan. We will also hear
from veg News Products Editor Sarah McGlaughlin, answer some of
your burning listener questions from the veg News Hotline, and
find out what's going on over at the HQ from
veg News publisher Colleen Holland. But first, it's time for
the top headlines of the week. Here are the stories
(01:01):
we can't stop talking about here at Budge News. Story
number one. We've long known that following a plant forward
Mediterranean diet is one of the best things we can
do for our health. But did you know it can
also help you save money. A new study found that
a family of four can save nineteen dollars per week
(01:23):
that amounts to nearly one thousand dollars per year, cost
effective and health promoting wheel cheers to that. Here's our
second story, Oatley's category disrupting oat milk has amassed a
dedicated cult following for the Swedish brand, and now you
can slather the perfect smear of Oatly cream cheese onto
(01:44):
your morning bagel to enjoy with your oat milk latte.
The brand's new cream cheese hits stores nationwide this month,
But only one question remains plant or hive or onion?
Our third headline today, Hey, you can eat meat without
ever harming an animal, and there are two California based
(02:05):
companies making this a reality. Good Meat and Upside Foods
recently received final approval from the US Department of Agriculture
for their cell cultivated chicken. What does this mean real
slaughter free meat is coming to market soon? Talk about
history in the making our fourth story today. You already
(02:28):
call Tabitha Brown a vegan queen, and now you can
call her a doctor too. The multi hyphenit received an
honorary doctorate from the Savannah College of Art and Design,
and it was quite the full circle moment for Tabitha,
who dropped out of school after studying fashion for just
six months, instead choosing to pursue her true passion acting.
(02:51):
Congratulations doctor Brown, and don't miss our exclusive interview with
the very luminous Tabitha on episode one of the veg
News podcast. Yes, and our fifth story for you Today,
Jeff Bezos is betting on beans to save the world,
backed by the Bezos Earthfund, Google and forty other organizations.
(03:12):
Beans is How is a new campaign working to elevate
beans as a nutritious, affordable, and sustainable protein source, Eat
beans and reduce greenhouse gas emissions from animal agriculture, all
in a day's work. That's it for this week. All
of our headlines of the week will be linked in
the show notes atvegnews dot com slash podcast. I hope
(03:43):
you're ready for today's interview with none other than the
brilliant restauranteur and author Pinky Coal. You may know Pinky
as the mind behind Slutty Vegan, the vegan restaurant chain
that's started in Atlanta and is now taking over the country.
Pinky also heads up the Pinky Cole Foundation, which helps
children of color by providing financial support as well as
(04:06):
educational programs. We will be graced by her presence. Right
after this, you came up on everyone's pitch list, like
everyone wanted us to interview Yoso.
Speaker 3 (04:24):
Oh I feel so honored.
Speaker 2 (04:27):
Yeah, yeah for sure. Okay, So, so, Pinky, I know
that you've said, I'm gonna just go right in because
I know that you've said that businesses need to do
more than just put up a sign that says Black
lives matter. And I totally agree. But I'm curious what
systemic changes you feel that businesses should be doing right
now to pursue racial equity, especially vegan businesses.
Speaker 3 (04:50):
A lot of the things that I have done already.
Speaker 4 (04:54):
So I started a foundation called Pinky co Foundation, and
I did that because I really wanted to effect change
in my communities. Literally, I've always had that philanthropic arm,
but I knew it was necessary as I have this
growing company. I really just wanted to help people. So
a lot of what I've done is and I just
(05:14):
go down the list, like a partner with the Department
of Juvenile Justice to get at juvenile offenders opportunities so
that they no longer have to be on the streets right.
Also put floody vegan and food deserts where there's food
insecurity right where there are not a lot of vegan options,
so that people who normally don't don't or aren't interested
(05:36):
in this lifestyle now have an avenue to try food right,
try vegan food. What we've also done is we've supported
local business owners by making sure that their rent is
paid so that they don't have to be a victim
of this crazy thing called COVID nineteen Right. We've also
supported the family of Rashard Brooks, who was a victim
(05:58):
of police brutality. You know, we pay for the insurance
of all of his children. We provided scholarships for all
of the children, and a vehicle the mother for his
wife so that she can have a means of transportation
for her children. I started an initiative called vote nick
with Impossible in Jamaine Duprie Impossible Foods in jamainsa Prie
(06:19):
to get.
Speaker 3 (06:19):
People excited about voting.
Speaker 4 (06:21):
And then one of the biggest things that I'll be
doing and top of February, is an initiative where I'm
getting every single black man in Atlanta who makes thirty
thousand dollars or less life insurance that they don't have
to pay for. So my nonprofit organization is going to
sponsor that life insurance for these black men. So I
say all these things to say is it is our
(06:42):
responsibility as business owners, as black business owners, to be
able to utilize our platform and our resources to help
make change in the communities.
Speaker 3 (06:51):
In which we serve.
Speaker 4 (06:52):
So people may just see me as like, oh, she
sells burgers and fries. No, I sell way more than
bergs and fries. Number one, I sell experiences. I may change.
I provide resources, I provide access, and I'm helping people
to reimagine food.
Speaker 3 (07:06):
And that falls.
Speaker 4 (07:07):
Under the umbrella of a lot of the injustices that
we deal with in America today. And I do that
through a company that may sound racing on the outside,
but once you start peeling back the layers, you realize
that we really do the work, we really are to
change that we wish to see. It's not just like, oh,
we need to do this. There's a lot of injustices
happening in America. We need to know we're really going
in and really doing the things that.
Speaker 3 (07:28):
People only talk about.
Speaker 4 (07:29):
So it's necessary for business owners to do those things
because that's the only way that we can really begin
to see change in our communities.
Speaker 3 (07:36):
Outside of just protesting with a PICCA sign.
Speaker 2 (07:39):
Yes, absolutely, I think that there's a lot of people
and companies who are sort of running around in circles
right now, like wanting to create change and really not
knowing where to start. And it's very inspiring, to say
the least, to hear all that you're doing with the
Pinky coll Foundation. If there is someone who wants to
(07:59):
know what to do today, what would you tell them?
Speaker 4 (08:04):
Just get started, that's the first step. Sometimes people think
that you got like plan and do all of this. No,
you don't have to do all the planning.
Speaker 3 (08:11):
Just help. If you like to.
Speaker 4 (08:13):
Help people, listen, Helping somebody will Helping one person will
help to satisfy a lot of the issues that we
deal with in America right I'm talking about issues like education, access, food, insecurity,
police reform. Just helping one person could really begin to
make that change. So for people who want to start
(08:34):
and make a difference, especially if you are not a
person of color, reach out to somebody who is, see
what the needs are.
Speaker 3 (08:41):
Support a black owned business.
Speaker 4 (08:43):
That's probably one of the biggest things that you could
do right now in this moment. Support a black owned
business and offer your resources oftentimes. Let me tell you something,
one of the biggest issues that.
Speaker 3 (08:54):
Have played our communities for years is.
Speaker 4 (08:57):
That there has been a lack of information and access
to the information.
Speaker 2 (09:03):
Right.
Speaker 4 (09:03):
So the resources are there, Black people just have never
always had the access to the information. So the first
way to help is to provide access, to provide information.
And I'm actually happy to say that I see it now.
It's taking a long time for us to get here,
but I see it now. And outside of just black people, right,
people in general. Give people the information where they can
(09:26):
be the best that they can be. And I think
that Slutty Vegan does that well. Pinky Co Foundation does
that really well. And I'm going to continue to do
that because I want people to see my business and
use it as a model to make change in all
communities so that we don't have to sit back and like, wow,
look at the world we live in, and we just
sit and reliant on politicians to make the changes for
(09:47):
us when we can do a lot of it ourselves.
Speaker 2 (09:49):
Thinky, part of the backbone for all of these efforts
is your wildly successful food business, Slodi Vegan, which has
gotten so much media attention and as quickly because a
mainstay for vegans and the vege curious and even the
veg skeptical. So how would you describe Slutty Vegan?
Speaker 4 (10:08):
Ooh, Slutty Vegan is a one hundred percent plant Brakes
Burger joint that you come to Sludy Vegan for the
experience and you leave with the food. When I became vegetarian,
it wasn't cool. People weren't doing it, And when I
became vegan, people still weren't doing it. They were looking
(10:30):
at me, especially the people around me, like what you eat?
You gotta eat your chicken?
Speaker 3 (10:33):
Why are you going vegan?
Speaker 4 (10:34):
What's wrong with you? So when I created this business,
I wanted to put an emphasis on the experience so
that I can hide the teaching inside of that experience.
So when you come to Slutty Vegan, you see all
of the hooply.
Speaker 3 (10:49):
You see people screaming at you, yelling at you. Music
is bumping. It's like a party, a family reunion. It's
a vibe.
Speaker 4 (10:55):
But people don't even realize I'm helping you to reimagine food.
I'm showing you that it's a different I'm showing you that, Yeah,
even if it's vegan.
Speaker 3 (11:02):
Comfort food, burgers and fries.
Speaker 4 (11:04):
Guess what, it's the first step in the right direction
to you changing your life and to change how you
think and feel about nutrition and food. And it's intentional
and I do that every day. So you know, it's
exciting to see how many people who are meat eaters.
Speaker 3 (11:18):
Come to Floody Vegan. My audience is not the vegan.
Speaker 4 (11:21):
Right and I tell people that's all the time, because
the vegans already have a level of consciousness.
Speaker 3 (11:26):
They have already walked into the truth. Right. The people
who are who we're trying to target is the people
who would say, I'm not.
Speaker 4 (11:32):
Eating this vegan food. It's nasty, it don't taste good,
there ain't no flavoring this. Those are the people that
we want because then we can guide them into a
different frequency to at least be open to trying vegan
options when they go into another restaurant. So after leaving
slud Vegan, they could say, you know what, let me
go to this thress, run over here and see what
vegan options they have to have.
Speaker 2 (11:51):
Well, I'm the best way to change the world for
animals is through amazing vegan food. That's what you're doing. Oh,
I love it. Personally, I think it's brilliant. And the
five hour lines out the door. I mean, I've seen
the media about those five hour lines. Did that surprise you?
Speaker 4 (12:11):
I get surprised every day to know that I created
something so powerful and impactful and so lucrative all at
the same time. And I am now a pillar in
a community where I am educating.
Speaker 3 (12:24):
People about food. People are listening.
Speaker 4 (12:28):
That is what surprises me, because I mean, I'm not
an expert. I just I'm vegan and I don't play
about veganism like. It's a beautiful surprise every day to
see how much success the company has grown.
Speaker 2 (12:39):
I know that starting a food business is one of
the hardest things that you can start. But I'm wondering,
what is the most challenging part about what you do,
because certainly that kind of success doesn't just happen you
put in the elbow grease.
Speaker 3 (12:55):
Oh lord, you say, what's the hardest thing?
Speaker 2 (12:57):
Yeah, what's the most challenging aspect about the work you do?
Speaker 3 (13:02):
Oh?
Speaker 4 (13:02):
There's so many challenges, right, I'd be lying if I
say that they weren't.
Speaker 3 (13:05):
This is hard. I'm scared every day.
Speaker 4 (13:08):
There's so much pressure every day, and the pressure is
is that you've created something that the intention here is
to make sure that it's long lasting, right, to make
sure that it's just not trendy. So my mission and
my goal every single day is to make sure that
I do whatever is required that Floody Vegan will be
(13:31):
around for your children, your children's children.
Speaker 3 (13:34):
Their children and not just a fly by night concept.
Speaker 4 (13:38):
Because as long as I can continue to grow, I continue,
I can continue to talk about the carbon footprint, I
can continue to talk about how we can put food
in food deserts and underserved communities to get people who
are not interested in veganism educated about it so that
they can start eating healthier, so that we can eliminate
these illnesses in our communities. Starts with making sure that
(14:01):
the business has built, has become a staple and remains
a staple. So you know, it's not easy.
Speaker 3 (14:09):
It's hard.
Speaker 4 (14:10):
Another thing that's hard is making sure that I have
the right people that align with that vision. Right, It's
like sixty forty sixty percent of the people who work
as Letty Vegan are are vegan, and then forty percent
are probably pescatarian and meat eaters.
Speaker 3 (14:27):
But by the time they start working as letty vegan.
Speaker 4 (14:29):
We've converted them because they work all the time and
they end up becoming vegan and they get excited about
the lifestyle. But I know that just like my audience,
they don't necessarily have to be vegan when they come
into the house, right, But when they get in the house,
I want to educate them in a way where they
do it on their own and they get excited about it,
without me pushing my agenda on them, but just making
sure that I are aligned with the right people who
(14:53):
believe in the vision, who believe in this dream that's
manifesting every single day, and understand that in order to
be great, the shit and changes that have to be made.
Speaker 2 (15:02):
But yes, so you mentioned what the most challenging part
is that you do? What would you say is the
most rewarding.
Speaker 4 (15:10):
The most rewarding part of fleddie vegan is to know
that my mother and my father have life and breath
enough to see me make it. Most people can't, not
most a lot of people can't say that their parents
have seen them make it to a level of success.
Speaker 3 (15:30):
So to see my mother in this.
Speaker 4 (15:32):
Lifetime witness somebody who came out of her womb making
impact in the world, like this is priceless to come
from Jamaican lineage.
Speaker 3 (15:40):
I know that I'm making my family proud.
Speaker 4 (15:42):
I know that my mother can sit back and smile
so much, to the point where I've been trying to
retire her for the last six months. She's been working
at the same company for thirty one years. And I'm like,
my listen, I'm doing this for you. I'm doing this
for the legacy of our family and all the things
that you've instilled to me. I am who I am
because of you and because of my father. To know
that they have life to say that they've seen their
(16:03):
child make it. This the most beautiful feeling in the world.
It brings tistemize every time I think about it.
Speaker 2 (16:08):
What gives you hope?
Speaker 4 (16:13):
What really gives me hope is that, like I have
the torch in my hand. Do you know what I
mean when I say that, Like the torch in my
hand means like I don't have to sit back and
watching things happen. I actually can make things happen, right,
Like I don't have to sit back and watch the news.
I'm like, Oh, somebody should do this, or somebody should
a celebrity should do this, or influencer should do this,
(16:35):
and like they need to do this, and why don't
they use their platform. No, I'm actually doing that thing
that brings hope because I know that in order to
see the change that I want to see, I can
make that change happen, and I need money to do it.
Speaker 3 (16:48):
I can use my voice. I can use my platform.
Speaker 4 (16:50):
And that is the best feeling in the world, because
I have a platform with such a cult following people
who know love and respect me and respect my brand,
and and they trust and respect what I say and
they support it. So that piece of it feels good
because I know that there's so much work to do,
but I'm charged with the task of getting that work
done and I'm happy about that.
Speaker 2 (17:11):
Well, you're a true activist and visionary, and I'm sure
that people want what you have. So if you could
offer one nugget of wisdom or piece of advice to
someone who is uncomfortable with the many inequities in our
world today but doesn't know what to do about it,
what would you say.
Speaker 3 (17:31):
All you got to do is use your voice. It
does not cost money. So if you have a platform
and you're trying to figure out what to do.
Speaker 4 (17:37):
If you are a big fortune five hundred company and
you're trying to figure out what to do, all you
have to do is use your voice.
Speaker 3 (17:42):
Listen.
Speaker 4 (17:43):
Standing in solidarity alone is change. Making a public statement.
How you stand and support with people with black people,
with the issues that are happening. How you stand and
support with the activists who are standing on the front lines.
That is making change that don't cost no money. All
you gotta do is be brave enough to use your voice.
(18:03):
And as long as you are brave, there's so much
change that can happen. And I think that we're getting
more into a space where people are becoming more brave
and I see it and that feels good. So anybody
that wants to begin making change, start being brave and
after that bravery, start really doing the work. Put the
plan in place and start doing it. And it doesn't
(18:23):
have to be an extensive plan like feed your community,
pack lunches, help people use your voice, talk.
Speaker 3 (18:30):
About it, get other.
Speaker 4 (18:31):
Local organizations involved, create pack so that people can want
to get involved in what you're doing, so that they
can also to help to make a change.
Speaker 2 (18:41):
Do you get any time off you work all the time?
What's your favorite thing to do when you take some
R and R.
Speaker 4 (18:50):
Work on slutty vegan research. I swear to God, let
me tell you, slutty vegan does not work for me.
This literally, I don't know how many people in the
world world can say that their wildest dreams has come true.
Speaker 3 (19:03):
My wildest dream has come true. It's funny Vegan.
Speaker 4 (19:07):
So it brings me joy to research how to make
my business better. I'm a Google YouTube junkie, right, Like
it brings me joy for people to say that, like
I changed their life and they didn't even know about
veganism and it's because of my company that that made
them want to go vegan, Like to be able to
(19:27):
change lives in that way.
Speaker 3 (19:29):
That literally that that's a that's a could that be
a pastime? Like it feels good to like do that.
Speaker 4 (19:35):
Doing this doesn't feel like work because I'm walking in
my purpose.
Speaker 3 (19:38):
So like when you ask me, do I get any
time off? This is my time off.
Speaker 4 (19:44):
Talking talking to you is a vacation to talk about
something that I built and people love that I created.
Speaker 3 (19:50):
Like what that's a joy to me? So Like do
I get much sleep? Not really?
Speaker 5 (19:56):
But it's.
Speaker 4 (19:57):
My brain is wired and and I know that I
can change the world, and I get to do that
one day at a time.
Speaker 2 (20:03):
I love that. I love that so much. So a
final question, I think, what's next for your foundation and
for Slutty Vegan.
Speaker 4 (20:12):
I'm beginning to do more speaking engagements about veganism to
get more people excited about it, to show people that
veganism is not one look and like we don't have
to live by labels like you could just eat better.
I have products going to retail, But if you would
ask me two years ago if the business would have
(20:32):
looked like this, I would have said that you were lying.
So whatever the case is, I know that it's going
to be positive because I only and still positive thoughts
in my mind.
Speaker 3 (20:40):
That's seriously like, I.
Speaker 4 (20:43):
Want to win in so many ways that I'm always
surrounding myself by positivity. I'm always finding new ways to
grow the business and get people excited about plant based
living and veganism.
Speaker 3 (20:54):
I'm always figuring out new ways to.
Speaker 4 (20:55):
Show people that you can be an entrepreneur and your
wildest dreams can come true.
Speaker 3 (21:00):
And I'm doing in a way where nobody has ever
done it.
Speaker 4 (21:02):
Listen, there's no blueprinfidence I'm probably the weirdest, craziest CEO.
Speaker 3 (21:06):
That I probably ever met in my life.
Speaker 4 (21:07):
And I'm happy because I know that people are going
to be writing about this in history books one day.
Speaker 3 (21:13):
I'm sure about that.
Speaker 6 (21:14):
That's right.
Speaker 2 (21:16):
Well, it's a breath of fresh air to talk to you.
You're just exude hope and energy and positivity. And I
can't believe you're thirty two. I mean, you look young,
but based on your resume and everything you've accomplished, I
would have thought you were twice that age. It's amazing
that you've accomplished all of this already. I'm so inspired.
Speaker 3 (21:38):
Thank you so much. And when you come to Atlanta,
please stop. It's letting me.
Speaker 2 (21:42):
Yes, oh I will absolutely well. Summer is just about
in full swing and nothing is nicer on a warm
summer morning than a cool, caffeinated beverage to get you
all revved up to greet the day. Not a fan
(22:05):
of coffee, no problem, there are so many other things
besides coffee and veg News Is New Product Editor Sarah
McLaughlin is here to spill the tea and the coffee,
and the chai and the machia on the best new
prepared vegan lattes out there. Welcome back to the VEG
News podcast, Sarah.
Speaker 7 (22:22):
Thank you Jasman. It's great to be here.
Speaker 2 (22:24):
You are here to talk about one of my very
favorite subjects, which is caffeine. I love caffeinated beverages, and
long ago, I sort of got tired of just your
ordinary Americana with soy milk in it. So we're really
excited that you're here to talk about the caffeinated grab
and go drinks that are out there for us well
(22:46):
beyond that Americana. So tell us about your faves.
Speaker 7 (22:51):
Okay, So I'm a regular coffee consumer myself, and I think,
like many people, it only picked up during the pandemic.
Staying at home, it was easy to drink to your t
coffees a day. So I've tried a bunch of coffees
over the last two years. But the first one we're
starting with is actually caffeine free. It's an ube oatmel
clatte and it's really cool because this is from a
(23:12):
Los Angeles based Filipina run bakery called Bee Sweet, but
they're now launching a retail line which features nitro coffees
and teas and they're all made with oat milk, which
is really cool. But the Ube oatmel clatte was like
this beautiful purple latte and it was like the perfect
balance of sweet and creamy and really fun to drink,
(23:34):
especially in the summer because you pour it over ice
and you're drinking this beautiful purple drink and it tastes
really good. So that was definitely a favorite.
Speaker 2 (23:43):
That sounds really good. I'm even gonna forgive you for
the caffeine free part of it, because I will have this,
maybe not first thing in the morning, but like in
the middle of the day, in between meals. It sounds
like a nice way of not only drinking something yummy,
but also maybe kind of taking a little break from
the rigamarole.
Speaker 7 (24:01):
Of work exactly.
Speaker 2 (24:03):
So what else do you have? Is the next one caffeinated?
Speaker 7 (24:07):
The next one is caffeinated. It's from Rise Brainco. And
they make really good barista style oat milk, which I
also like just putting in my black coffee. But they
have a dairy free line that has London fog earl
gray tea oat milk lattes. They make vanilla lattes and
mocas and they're all canned, and they also just have
(24:30):
plain old cold brew, which is always good high caffeine.
We love that, but it's really cool to see that
they're also relying turning to oat milk for their dairy freeline.
Speaker 3 (24:41):
Yeah.
Speaker 2 (24:41):
Oat milk is all over the place, and you know,
I get it. It's creamy. It works in a lot
of different drink recipes. I don't think you know this
about me, but London fog is my favorite hot drink
and now I feel like it's going to soon be
my favorite cold one too. Very exciting. So what else
do you have for us? Next?
Speaker 7 (25:01):
We have Chamberlain Coffee, which was actually started by Emma Chamberlain,
who's a big time YouTuber and fashion blogger and she's
just really cool in general. But she has this coffee
company because she's a big coffee drinker. And they are
launching their first line of beverages that aren't coffee, like
canned drinks and things like that, and they come in
(25:24):
really interesting flavors. They have a cinnamon bun line, They
have molcha and vanilla and they're all made with almond
milk and coconut cream. They're also low sugar and the
branding is really cute. They have these little cartoon owls
and things like that. So, if you're a person who's
influenced by cute branding, which I definitely am, the good
line to try.
Speaker 2 (25:44):
I have a dress that has little cartoon owls on it,
so I kind of want to wear it while drinking
my Chamberlain coffee cand latte. Sounds good. Okay, what else
do you have? I'm like, I'm already buzzing from this conversation.
Speaker 7 (25:57):
So next we have Colifia Farms, which is it's been
a long time, you know, it's a vegan favorite, vegan
staple for their non dairy milks and things like that,
but for many years they've been making dairy free coffee drinks.
They have a Moco on salted caramel, which is sometimes
harder to find as a vegan option. And if you're
a person who really likes caffeine, they have their xx
(26:20):
double espresso drinks and things like that which they use
almond milk and now oat milk and a lot of them.
They're kind of known for their almond milk. And then
they also make nitro lattes, which is very trendy right now.
Speaker 2 (26:33):
Trendy for a reason. They're pretty good. Also, you had
me at salted caramel. You're right, It frustrates me that
caramel is not frequently vegan when you just see it
out and about, and so I'm all about that. That's
going to be definitely on my list. Califia Farms is
iconic for vegans. As you mentioned, it was kind of
like one of the bigger companies before a lot of
(26:54):
the other ones came into town. So they've got my
allegiance for sure. Speaking of a companies, I think I
know what's next on your list, tell our listeners.
Speaker 7 (27:04):
So next we have Starbucks, which is a major chain
as we all know, but they've been getting into the
dairy free game. They're making glass bottled FRAPs, which people
have been drinking for years, but now three years ago
they launched almond milk versions of those in a vanilla
and mocha flavor. So it's kind of cool. You can
go to the grocery store now and find your like
(27:25):
dairy free Starbucks frap that's bottled. And they're a big company,
so they're in a lot of seven eleven's in convenience
stores and things like that, and so now you can
even sometimes find the dairy free option there where it's
harder to find that kind of product usually, so that's
really exciting.
Speaker 2 (27:40):
Remember back in the day when like Starbucks was the
only place where you could get on dairy milk in
your coffee. Now they it's my milk. Yeah, and now
it's everywhere. But you know, I don't care the hate
mail I'm going to get for I really like Starbucks,
Like I really like that They've been there for vegans
for really long time. And sometimes you're on a road trip,
(28:02):
that's all you've got is your Starbucks, So I'll be there.
I'll see you on the road. Starbucks. Okay, you have
one more for us.
Speaker 7 (28:10):
So the last one is Trader Joe's probably everyone's favorite
grocery store. But they have can cold through coffees and
lattes and they make canned coconut cream lattes, so kind
of cool because they're not using oatmelk like everyone else's
and they have an original flavor but also caramel spice,
so see a vegan caramel popping up again. And Trader
(28:31):
Joe's are almost everywhere. So now when you go to
the grocery store, you can get your like dairy free
ready to go coffee drink and makes your grocery shopping
extra easy.
Speaker 2 (28:43):
And VegNews dot com has a lot of information on
Trader Joe's, so you could look at these guides to
Vegan Trader Joe's and it's constantly changing and expanding, so
definitely check out VegNews dot com for that. Sarah, I
am so excited about this segment. I loved it, and
I'm really thirsty and I want to go have all
(29:04):
of these and since I can't, I would like your
tip on what you had today, maybe with your breakfast,
so that I could go make that. Presumably I'll have
that on hand because I don't have vegan caramel on
hand yet. But the night's still young.
Speaker 7 (29:20):
I pretty much have a call through now every morning.
I'm kind of switched off hot coffee at the moment,
and my favorite coffee creamer is from this brand called
Sone Sown, But they make like the vast coffee creamer
I've ever used in my coffee. It's just so sulky
and creamy and it doesn't separate, none of that. So
I highly recommend everyone try them. But oh, that's what
(29:43):
I'm good having in the morning.
Speaker 2 (29:44):
Amazing. Okay, Well, i think I'm going to run to
the store, so I gotta go, but Sarah, thank you
so much for joining us. Please come back.
Speaker 7 (29:51):
Oh I will, I'll be back.
Speaker 2 (30:00):
The veg News podcast hotline is open for business. Give
us a call at eight eight eight nine to one
Vegan with any questions you might have. This question is
from Heather on Cape Cod, Massachusetts.
Speaker 6 (30:14):
Hi, Jasmin, I'm trying to incorporate more plant based foods
into my meals. Can you recommend any great cookbooks?
Speaker 2 (30:22):
What a great question. There are so many wonderful cookbooks
out there, and lots with recipes that are so easy
even I can make them, and that is saying something.
This is the perfect timing for this question, by the way,
because one amazing book is by our guests for today,
Pinky Coal, and that's Eat Plants, Bitch. It includes ninety
(30:43):
one comfort food style plant based recipes that are perfect
for those making the transition. Another of my favorites is
the Homemade Vegan Pantry by Miyoko Schinner, which has a
multitude of simple recipes from condiments to vegan meats. They're
all so, so so easy to make, and they also
helped to reduce the waste coming out of your kitchen
(31:05):
and of course, I can't leave this question without mentioning
the veg News Guide to Being a Fabulous Vegan by
yours Truly. Not only did we include thirty delicious, simple recipes,
but you can also find more information about nutrition and
fitness and dating and loads of other plant based details. Also,
(31:26):
every issue of veg News magazine includes a selection of
scrumptious recipes that are also seasonally relevant, so you don't
want to miss out on those, And also be sure
to check out the thousands and yeah, I said thousands
of editor approved recipes that are always at your fingertips
on VegNews dot com. The next question is from Tony
in Burbank, Hey, veg.
Speaker 6 (31:48):
News, I saw that recently cultivated meat just got approved
for sale in the US, and I'm a little confused
by it. I was hoping you guys could explain exactly
what that is and possibly if you think it's a
good idea. Sounds pretty interesting, but I'm just not too sure,
(32:09):
so thanks.
Speaker 2 (32:10):
Hey there, Tony. This is a really great question and
totally relevant to today's headline about both good Meat and
Upside Foods receiving approval for their cultivated chicken. I, for one,
think Cultivated meat is going to be a game changing
food technology. Meat that is produced without killing animals may
sound like science fiction, but it is now science fact
(32:34):
and I am totally on board. Plus, it will significantly
lower environmental impacts compared to current meat production. So what
cultivated meat is maybe a bit more complicated then we
can fully explain here, but the basics are that it
is real meat made by providing nutrients to encourage it
(32:54):
to grow, similar to what would happen inside of an
animal's body, only cleaner and of course minus the animal exploitation.
There are a lot of vegans who are not super
excited to try this food tech, since we already know
we can all live without meat, but the implications for
consumption by the wider market are truly thrilling, and I'm
(33:17):
all for people having their meat as long as we
can leave the animals out of it. If you want
to know more, don't forget to check out the article
in the news section at VegNews dot com, which will
be linked in the show notes for today's episode, and
don't forget to call me with your vegan questions at
eight eight eight nine to one Vegan That is eight
(33:37):
eight eight nine one vegan I can't wait to hear
from you. Let's check in with veg News publisher Colleen
Holland to hear the latest on all of the exciting
things happening at VegNews. HQ. Hi, Colleen, tell us what's
going on this week at veg News.
Speaker 8 (33:56):
Hey, Jasmine love in the podcast. So much congratulations on
episode number four. Everyone is totally loving it and just
you are so great. I just wanted to drop by
and share that our Summer Food issue comes out next week.
It's hitting news stands in the nationwide the first week
of July and there's just so much good stuff in it.
(34:19):
We can't wait for our readers to see it. We
meet three couples who had the most incredible vegan weddings
and gorgeous locations around the world. It's packed with plant
based recipes. We've got Jamaican food, vegan seafood, and then
all the summer classic recipes, including we feature rum soaked
strawberry Sunday on our cover and that recipes inside the issue.
(34:44):
We also talk about how oat milk is becoming the
default milk at coffeehouses around the country. We take readers
on a summer vacation guide to Istumbul, Turkey, which has
always been on my wish list. And of course we've
got all the great celebrity interviews, product reviews, and the
things editors are loving most right now. So please check
(35:07):
out veg News on your newsstands starting next week, or
we'd love to have you subscribe bet news dot com
slash Subscribe, or you can just pick up the single
issue and have it shipped to your doorstep free shipping
at veg news dot com slash New Issue. So thanks everyone,
and I hope you.
Speaker 5 (35:26):
Have a great week.
Speaker 2 (35:36):
Thank you so much for joining us for this week's
episode of the veg News Podcast. Head over to VegNews
dot com slash Podcasts for all the show notes, and
be sure to check out VegNews dot com each day
for the latest in plant based news for recipes, taste tests, guides,
and so much more. And don't forget to subscribe to
(35:58):
our award winning magazine to have the best of the
vegan lifestyle delivered straight to your doorstep. I want to
send a special thank you to straw Hut Media, Colleen Holland,
Eddie Garza, Sarah McLaughlin, Jocelyn Martinez, Vicky Beechler and Lorie
Johnston for their work in the production of this podcast,
(36:19):
and a huge thank you to our wonderful podcast sponsor, Mudwater.
I'm your host, Jasmine Singer, and I'll see you next week.
Bye for now.
Strawhut Media, food news, celebrities, and more from the world's
number one plant based food and lifestyle magazine.
Speaker 2 (00:14):
It's the veg News Podcast and here's your host, Jasmine Singer.
Hello again, thank you for joining us today for the
veg News Podcast, brought to you by the fabulous Mudwater.
I'm your host, Jasmine Singer, and today we'll be catching
up with the absolutely marvelous Pinky Coal, owner and operator
(00:39):
of fast food chain Sluttie Vegan. We will also hear
from veg News Products Editor Sarah McGlaughlin, answer some of
your burning listener questions from the veg News Hotline, and
find out what's going on over at the HQ from
veg News publisher Colleen Holland. But first, it's time for
the top headlines of the week. Here are the stories
(01:01):
we can't stop talking about here at Budge News. Story
number one. We've long known that following a plant forward
Mediterranean diet is one of the best things we can
do for our health. But did you know it can
also help you save money. A new study found that
a family of four can save nineteen dollars per week
(01:23):
that amounts to nearly one thousand dollars per year, cost
effective and health promoting wheel cheers to that. Here's our
second story, Oatley's category disrupting oat milk has amassed a
dedicated cult following for the Swedish brand, and now you
can slather the perfect smear of Oatly cream cheese onto
(01:44):
your morning bagel to enjoy with your oat milk latte.
The brand's new cream cheese hits stores nationwide this month,
But only one question remains plant or hive or onion?
Our third headline today, Hey, you can eat meat without
ever harming an animal, and there are two California based
(02:05):
companies making this a reality. Good Meat and Upside Foods
recently received final approval from the US Department of Agriculture
for their cell cultivated chicken. What does this mean real
slaughter free meat is coming to market soon? Talk about
history in the making our fourth story today. You already
(02:28):
call Tabitha Brown a vegan queen, and now you can
call her a doctor too. The multi hyphenit received an
honorary doctorate from the Savannah College of Art and Design,
and it was quite the full circle moment for Tabitha,
who dropped out of school after studying fashion for just
six months, instead choosing to pursue her true passion acting.
(02:51):
Congratulations doctor Brown, and don't miss our exclusive interview with
the very luminous Tabitha on episode one of the veg
News podcast. Yes, and our fifth story for you Today,
Jeff Bezos is betting on beans to save the world,
backed by the Bezos Earthfund, Google and forty other organizations.
(03:12):
Beans is How is a new campaign working to elevate
beans as a nutritious, affordable, and sustainable protein source, Eat
beans and reduce greenhouse gas emissions from animal agriculture, all
in a day's work. That's it for this week. All
of our headlines of the week will be linked in
the show notes atvegnews dot com slash podcast. I hope
(03:43):
you're ready for today's interview with none other than the
brilliant restauranteur and author Pinky Coal. You may know Pinky
as the mind behind Slutty Vegan, the vegan restaurant chain
that's started in Atlanta and is now taking over the country.
Pinky also heads up the Pinky Cole Foundation, which helps
children of color by providing financial support as well as
(04:06):
educational programs. We will be graced by her presence. Right
after this, you came up on everyone's pitch list, like
everyone wanted us to interview Yoso.
Speaker 3 (04:24):
Oh I feel so honored.
Speaker 2 (04:27):
Yeah, yeah for sure. Okay, So, so, Pinky, I know
that you've said, I'm gonna just go right in because
I know that you've said that businesses need to do
more than just put up a sign that says Black
lives matter. And I totally agree. But I'm curious what
systemic changes you feel that businesses should be doing right
now to pursue racial equity, especially vegan businesses.
Speaker 3 (04:50):
A lot of the things that I have done already.
Speaker 4 (04:54):
So I started a foundation called Pinky co Foundation, and
I did that because I really wanted to effect change
in my communities. Literally, I've always had that philanthropic arm,
but I knew it was necessary as I have this
growing company. I really just wanted to help people. So
a lot of what I've done is and I just
(05:14):
go down the list, like a partner with the Department
of Juvenile Justice to get at juvenile offenders opportunities so
that they no longer have to be on the streets right.
Also put floody vegan and food deserts where there's food
insecurity right where there are not a lot of vegan options,
so that people who normally don't don't or aren't interested
(05:36):
in this lifestyle now have an avenue to try food right,
try vegan food. What we've also done is we've supported
local business owners by making sure that their rent is
paid so that they don't have to be a victim
of this crazy thing called COVID nineteen Right. We've also
supported the family of Rashard Brooks, who was a victim
(05:58):
of police brutality. You know, we pay for the insurance
of all of his children. We provided scholarships for all
of the children, and a vehicle the mother for his
wife so that she can have a means of transportation
for her children. I started an initiative called vote nick
with Impossible in Jamaine Duprie Impossible Foods in jamainsa Prie
(06:19):
to get.
Speaker 3 (06:19):
People excited about voting.
Speaker 4 (06:21):
And then one of the biggest things that I'll be
doing and top of February, is an initiative where I'm
getting every single black man in Atlanta who makes thirty
thousand dollars or less life insurance that they don't have
to pay for. So my nonprofit organization is going to
sponsor that life insurance for these black men. So I
say all these things to say is it is our
(06:42):
responsibility as business owners, as black business owners, to be
able to utilize our platform and our resources to help
make change in the communities.
Speaker 3 (06:51):
In which we serve.
Speaker 4 (06:52):
So people may just see me as like, oh, she
sells burgers and fries. No, I sell way more than
bergs and fries. Number one, I sell experiences. I may change.
I provide resources, I provide access, and I'm helping people
to reimagine food.
Speaker 3 (07:06):
And that falls.
Speaker 4 (07:07):
Under the umbrella of a lot of the injustices that
we deal with in America today. And I do that
through a company that may sound racing on the outside,
but once you start peeling back the layers, you realize
that we really do the work, we really are to
change that we wish to see. It's not just like, oh,
we need to do this. There's a lot of injustices
happening in America. We need to know we're really going
in and really doing the things that.
Speaker 3 (07:28):
People only talk about.
Speaker 4 (07:29):
So it's necessary for business owners to do those things
because that's the only way that we can really begin
to see change in our communities.
Speaker 3 (07:36):
Outside of just protesting with a PICCA sign.
Speaker 2 (07:39):
Yes, absolutely, I think that there's a lot of people
and companies who are sort of running around in circles
right now, like wanting to create change and really not
knowing where to start. And it's very inspiring, to say
the least, to hear all that you're doing with the
Pinky coll Foundation. If there is someone who wants to
(07:59):
know what to do today, what would you tell them?
Speaker 4 (08:04):
Just get started, that's the first step. Sometimes people think
that you got like plan and do all of this. No,
you don't have to do all the planning.
Speaker 3 (08:11):
Just help. If you like to.
Speaker 4 (08:13):
Help people, listen, Helping somebody will Helping one person will
help to satisfy a lot of the issues that we
deal with in America right I'm talking about issues like education, access, food, insecurity,
police reform. Just helping one person could really begin to
make that change. So for people who want to start
(08:34):
and make a difference, especially if you are not a
person of color, reach out to somebody who is, see
what the needs are.
Speaker 3 (08:41):
Support a black owned business.
Speaker 4 (08:43):
That's probably one of the biggest things that you could
do right now in this moment. Support a black owned
business and offer your resources oftentimes. Let me tell you something,
one of the biggest issues that.
Speaker 3 (08:54):
Have played our communities for years is.
Speaker 4 (08:57):
That there has been a lack of information and access
to the information.
Speaker 2 (09:03):
Right.
Speaker 4 (09:03):
So the resources are there, Black people just have never
always had the access to the information. So the first
way to help is to provide access, to provide information.
And I'm actually happy to say that I see it now.
It's taking a long time for us to get here,
but I see it now. And outside of just black people, right,
people in general. Give people the information where they can
(09:26):
be the best that they can be. And I think
that Slutty Vegan does that well. Pinky Co Foundation does
that really well. And I'm going to continue to do
that because I want people to see my business and
use it as a model to make change in all
communities so that we don't have to sit back and like, wow,
look at the world we live in, and we just
sit and reliant on politicians to make the changes for
(09:47):
us when we can do a lot of it ourselves.
Speaker 2 (09:49):
Thinky, part of the backbone for all of these efforts
is your wildly successful food business, Slodi Vegan, which has
gotten so much media attention and as quickly because a
mainstay for vegans and the vege curious and even the
veg skeptical. So how would you describe Slutty Vegan?
Speaker 4 (10:08):
Ooh, Slutty Vegan is a one hundred percent plant Brakes
Burger joint that you come to Sludy Vegan for the
experience and you leave with the food. When I became vegetarian,
it wasn't cool. People weren't doing it, And when I
became vegan, people still weren't doing it. They were looking
(10:30):
at me, especially the people around me, like what you eat?
You gotta eat your chicken?
Speaker 3 (10:33):
Why are you going vegan?
Speaker 4 (10:34):
What's wrong with you? So when I created this business,
I wanted to put an emphasis on the experience so
that I can hide the teaching inside of that experience.
So when you come to Slutty Vegan, you see all
of the hooply.
Speaker 3 (10:49):
You see people screaming at you, yelling at you. Music
is bumping. It's like a party, a family reunion. It's
a vibe.
Speaker 4 (10:55):
But people don't even realize I'm helping you to reimagine food.
I'm showing you that it's a different I'm showing you that, Yeah,
even if it's vegan.
Speaker 3 (11:02):
Comfort food, burgers and fries.
Speaker 4 (11:04):
Guess what, it's the first step in the right direction
to you changing your life and to change how you
think and feel about nutrition and food. And it's intentional
and I do that every day. So you know, it's
exciting to see how many people who are meat eaters.
Speaker 3 (11:18):
Come to Floody Vegan. My audience is not the vegan.
Speaker 4 (11:21):
Right and I tell people that's all the time, because
the vegans already have a level of consciousness.
Speaker 3 (11:26):
They have already walked into the truth. Right. The people
who are who we're trying to target is the people
who would say, I'm not.
Speaker 4 (11:32):
Eating this vegan food. It's nasty, it don't taste good,
there ain't no flavoring this. Those are the people that
we want because then we can guide them into a
different frequency to at least be open to trying vegan
options when they go into another restaurant. So after leaving
slud Vegan, they could say, you know what, let me
go to this thress, run over here and see what
vegan options they have to have.
Speaker 2 (11:51):
Well, I'm the best way to change the world for
animals is through amazing vegan food. That's what you're doing. Oh,
I love it. Personally, I think it's brilliant. And the
five hour lines out the door. I mean, I've seen
the media about those five hour lines. Did that surprise you?
Speaker 4 (12:11):
I get surprised every day to know that I created
something so powerful and impactful and so lucrative all at
the same time. And I am now a pillar in
a community where I am educating.
Speaker 3 (12:24):
People about food. People are listening.
Speaker 4 (12:28):
That is what surprises me, because I mean, I'm not
an expert. I just I'm vegan and I don't play
about veganism like. It's a beautiful surprise every day to
see how much success the company has grown.
Speaker 2 (12:39):
I know that starting a food business is one of
the hardest things that you can start. But I'm wondering,
what is the most challenging part about what you do,
because certainly that kind of success doesn't just happen you
put in the elbow grease.
Speaker 3 (12:55):
Oh lord, you say, what's the hardest thing?
Speaker 2 (12:57):
Yeah, what's the most challenging aspect about the work you do?
Speaker 3 (13:02):
Oh?
Speaker 4 (13:02):
There's so many challenges, right, I'd be lying if I
say that they weren't.
Speaker 3 (13:05):
This is hard. I'm scared every day.
Speaker 4 (13:08):
There's so much pressure every day, and the pressure is
is that you've created something that the intention here is
to make sure that it's long lasting, right, to make
sure that it's just not trendy. So my mission and
my goal every single day is to make sure that
I do whatever is required that Floody Vegan will be
(13:31):
around for your children, your children's children.
Speaker 3 (13:34):
Their children and not just a fly by night concept.
Speaker 4 (13:38):
Because as long as I can continue to grow, I continue,
I can continue to talk about the carbon footprint, I
can continue to talk about how we can put food
in food deserts and underserved communities to get people who
are not interested in veganism educated about it so that
they can start eating healthier, so that we can eliminate
these illnesses in our communities. Starts with making sure that
(14:01):
the business has built, has become a staple and remains
a staple. So you know, it's not easy.
Speaker 3 (14:09):
It's hard.
Speaker 4 (14:10):
Another thing that's hard is making sure that I have
the right people that align with that vision. Right, It's
like sixty forty sixty percent of the people who work
as Letty Vegan are are vegan, and then forty percent
are probably pescatarian and meat eaters.
Speaker 3 (14:27):
But by the time they start working as letty vegan.
Speaker 4 (14:29):
We've converted them because they work all the time and
they end up becoming vegan and they get excited about
the lifestyle. But I know that just like my audience,
they don't necessarily have to be vegan when they come
into the house, right, But when they get in the house,
I want to educate them in a way where they
do it on their own and they get excited about it,
without me pushing my agenda on them, but just making
sure that I are aligned with the right people who
(14:53):
believe in the vision, who believe in this dream that's
manifesting every single day, and understand that in order to
be great, the shit and changes that have to be made.
Speaker 2 (15:02):
But yes, so you mentioned what the most challenging part
is that you do? What would you say is the
most rewarding.
Speaker 4 (15:10):
The most rewarding part of fleddie vegan is to know
that my mother and my father have life and breath
enough to see me make it. Most people can't, not
most a lot of people can't say that their parents
have seen them make it to a level of success.
Speaker 3 (15:30):
So to see my mother in this.
Speaker 4 (15:32):
Lifetime witness somebody who came out of her womb making
impact in the world, like this is priceless to come
from Jamaican lineage.
Speaker 3 (15:40):
I know that I'm making my family proud.
Speaker 4 (15:42):
I know that my mother can sit back and smile
so much, to the point where I've been trying to
retire her for the last six months. She's been working
at the same company for thirty one years. And I'm like,
my listen, I'm doing this for you. I'm doing this
for the legacy of our family and all the things
that you've instilled to me. I am who I am
because of you and because of my father. To know
that they have life to say that they've seen their
(16:03):
child make it. This the most beautiful feeling in the world.
It brings tistemize every time I think about it.
Speaker 2 (16:08):
What gives you hope?
Speaker 4 (16:13):
What really gives me hope is that, like I have
the torch in my hand. Do you know what I
mean when I say that, Like the torch in my
hand means like I don't have to sit back and
watching things happen. I actually can make things happen, right,
Like I don't have to sit back and watch the news.
I'm like, Oh, somebody should do this, or somebody should
a celebrity should do this, or influencer should do this,
(16:35):
and like they need to do this, and why don't
they use their platform. No, I'm actually doing that thing
that brings hope because I know that in order to
see the change that I want to see, I can
make that change happen, and I need money to do it.
Speaker 3 (16:48):
I can use my voice. I can use my platform.
Speaker 4 (16:50):
And that is the best feeling in the world, because
I have a platform with such a cult following people
who know love and respect me and respect my brand,
and and they trust and respect what I say and
they support it. So that piece of it feels good
because I know that there's so much work to do,
but I'm charged with the task of getting that work
done and I'm happy about that.
Speaker 2 (17:11):
Well, you're a true activist and visionary, and I'm sure
that people want what you have. So if you could
offer one nugget of wisdom or piece of advice to
someone who is uncomfortable with the many inequities in our
world today but doesn't know what to do about it,
what would you say.
Speaker 3 (17:31):
All you got to do is use your voice. It
does not cost money. So if you have a platform
and you're trying to figure out what to do.
Speaker 4 (17:37):
If you are a big fortune five hundred company and
you're trying to figure out what to do, all you
have to do is use your voice.
Speaker 3 (17:42):
Listen.
Speaker 4 (17:43):
Standing in solidarity alone is change. Making a public statement.
How you stand and support with people with black people,
with the issues that are happening. How you stand and
support with the activists who are standing on the front lines.
That is making change that don't cost no money. All
you gotta do is be brave enough to use your voice.
(18:03):
And as long as you are brave, there's so much
change that can happen. And I think that we're getting
more into a space where people are becoming more brave
and I see it and that feels good. So anybody
that wants to begin making change, start being brave and
after that bravery, start really doing the work. Put the
plan in place and start doing it. And it doesn't
(18:23):
have to be an extensive plan like feed your community,
pack lunches, help people use your voice, talk.
Speaker 3 (18:30):
About it, get other.
Speaker 4 (18:31):
Local organizations involved, create pack so that people can want
to get involved in what you're doing, so that they
can also to help to make a change.
Speaker 2 (18:41):
Do you get any time off you work all the time?
What's your favorite thing to do when you take some
R and R.
Speaker 4 (18:50):
Work on slutty vegan research. I swear to God, let
me tell you, slutty vegan does not work for me.
This literally, I don't know how many people in the
world world can say that their wildest dreams has come true.
Speaker 3 (19:03):
My wildest dream has come true. It's funny Vegan.
Speaker 4 (19:07):
So it brings me joy to research how to make
my business better. I'm a Google YouTube junkie, right, Like
it brings me joy for people to say that, like
I changed their life and they didn't even know about
veganism and it's because of my company that that made
them want to go vegan, Like to be able to
(19:27):
change lives in that way.
Speaker 3 (19:29):
That literally that that's a that's a could that be
a pastime? Like it feels good to like do that.
Speaker 4 (19:35):
Doing this doesn't feel like work because I'm walking in
my purpose.
Speaker 3 (19:38):
So like when you ask me, do I get any
time off? This is my time off.
Speaker 4 (19:44):
Talking talking to you is a vacation to talk about
something that I built and people love that I created.
Speaker 3 (19:50):
Like what that's a joy to me? So Like do
I get much sleep? Not really?
Speaker 5 (19:56):
But it's.
Speaker 4 (19:57):
My brain is wired and and I know that I
can change the world, and I get to do that
one day at a time.
Speaker 2 (20:03):
I love that. I love that so much. So a
final question, I think, what's next for your foundation and
for Slutty Vegan.
Speaker 4 (20:12):
I'm beginning to do more speaking engagements about veganism to
get more people excited about it, to show people that
veganism is not one look and like we don't have
to live by labels like you could just eat better.
I have products going to retail, But if you would
ask me two years ago if the business would have
(20:32):
looked like this, I would have said that you were lying.
So whatever the case is, I know that it's going
to be positive because I only and still positive thoughts
in my mind.
Speaker 3 (20:40):
That's seriously like, I.
Speaker 4 (20:43):
Want to win in so many ways that I'm always
surrounding myself by positivity. I'm always finding new ways to
grow the business and get people excited about plant based
living and veganism.
Speaker 3 (20:54):
I'm always figuring out new ways to.
Speaker 4 (20:55):
Show people that you can be an entrepreneur and your
wildest dreams can come true.
Speaker 3 (21:00):
And I'm doing in a way where nobody has ever
done it.
Speaker 4 (21:02):
Listen, there's no blueprinfidence I'm probably the weirdest, craziest CEO.
Speaker 3 (21:06):
That I probably ever met in my life.
Speaker 4 (21:07):
And I'm happy because I know that people are going
to be writing about this in history books one day.
Speaker 3 (21:13):
I'm sure about that.
Speaker 6 (21:14):
That's right.
Speaker 2 (21:16):
Well, it's a breath of fresh air to talk to you.
You're just exude hope and energy and positivity. And I
can't believe you're thirty two. I mean, you look young,
but based on your resume and everything you've accomplished, I
would have thought you were twice that age. It's amazing
that you've accomplished all of this already. I'm so inspired.
Speaker 3 (21:38):
Thank you so much. And when you come to Atlanta,
please stop. It's letting me.
Speaker 2 (21:42):
Yes, oh I will absolutely well. Summer is just about
in full swing and nothing is nicer on a warm
summer morning than a cool, caffeinated beverage to get you
all revved up to greet the day. Not a fan
(22:05):
of coffee, no problem, there are so many other things
besides coffee and veg News Is New Product Editor Sarah
McLaughlin is here to spill the tea and the coffee,
and the chai and the machia on the best new
prepared vegan lattes out there. Welcome back to the VEG
News podcast, Sarah.
Speaker 7 (22:22):
Thank you Jasman. It's great to be here.
Speaker 2 (22:24):
You are here to talk about one of my very
favorite subjects, which is caffeine. I love caffeinated beverages, and
long ago, I sort of got tired of just your
ordinary Americana with soy milk in it. So we're really
excited that you're here to talk about the caffeinated grab
and go drinks that are out there for us well
(22:46):
beyond that Americana. So tell us about your faves.
Speaker 7 (22:51):
Okay, So I'm a regular coffee consumer myself, and I think,
like many people, it only picked up during the pandemic.
Staying at home, it was easy to drink to your t
coffees a day. So I've tried a bunch of coffees
over the last two years. But the first one we're
starting with is actually caffeine free. It's an ube oatmel
clatte and it's really cool because this is from a
(23:12):
Los Angeles based Filipina run bakery called Bee Sweet, but
they're now launching a retail line which features nitro coffees
and teas and they're all made with oat milk, which
is really cool. But the Ube oatmel clatte was like
this beautiful purple latte and it was like the perfect
balance of sweet and creamy and really fun to drink,
(23:34):
especially in the summer because you pour it over ice
and you're drinking this beautiful purple drink and it tastes
really good. So that was definitely a favorite.
Speaker 2 (23:43):
That sounds really good. I'm even gonna forgive you for
the caffeine free part of it, because I will have this,
maybe not first thing in the morning, but like in
the middle of the day, in between meals. It sounds
like a nice way of not only drinking something yummy,
but also maybe kind of taking a little break from
the rigamarole.
Speaker 7 (24:01):
Of work exactly.
Speaker 2 (24:03):
So what else do you have? Is the next one caffeinated?
Speaker 7 (24:07):
The next one is caffeinated. It's from Rise Brainco. And
they make really good barista style oat milk, which I
also like just putting in my black coffee. But they
have a dairy free line that has London fog earl
gray tea oat milk lattes. They make vanilla lattes and
mocas and they're all canned, and they also just have
(24:30):
plain old cold brew, which is always good high caffeine.
We love that, but it's really cool to see that
they're also relying turning to oat milk for their dairy freeline.
Speaker 3 (24:41):
Yeah.
Speaker 2 (24:41):
Oat milk is all over the place, and you know,
I get it. It's creamy. It works in a lot
of different drink recipes. I don't think you know this
about me, but London fog is my favorite hot drink
and now I feel like it's going to soon be
my favorite cold one too. Very exciting. So what else
do you have for us? Next?
Speaker 7 (25:01):
We have Chamberlain Coffee, which was actually started by Emma Chamberlain,
who's a big time YouTuber and fashion blogger and she's
just really cool in general. But she has this coffee
company because she's a big coffee drinker. And they are
launching their first line of beverages that aren't coffee, like
canned drinks and things like that, and they come in
(25:24):
really interesting flavors. They have a cinnamon bun line, They
have molcha and vanilla and they're all made with almond
milk and coconut cream. They're also low sugar and the
branding is really cute. They have these little cartoon owls
and things like that. So, if you're a person who's
influenced by cute branding, which I definitely am, the good
line to try.
Speaker 2 (25:44):
I have a dress that has little cartoon owls on it,
so I kind of want to wear it while drinking
my Chamberlain coffee cand latte. Sounds good. Okay, what else
do you have? I'm like, I'm already buzzing from this conversation.
Speaker 7 (25:57):
So next we have Colifia Farms, which is it's been
a long time, you know, it's a vegan favorite, vegan
staple for their non dairy milks and things like that,
but for many years they've been making dairy free coffee drinks.
They have a Moco on salted caramel, which is sometimes
harder to find as a vegan option. And if you're
a person who really likes caffeine, they have their xx
(26:20):
double espresso drinks and things like that which they use
almond milk and now oat milk and a lot of them.
They're kind of known for their almond milk. And then
they also make nitro lattes, which is very trendy right now.
Speaker 2 (26:33):
Trendy for a reason. They're pretty good. Also, you had
me at salted caramel. You're right, It frustrates me that
caramel is not frequently vegan when you just see it
out and about, and so I'm all about that. That's
going to be definitely on my list. Califia Farms is
iconic for vegans. As you mentioned, it was kind of
like one of the bigger companies before a lot of
(26:54):
the other ones came into town. So they've got my
allegiance for sure. Speaking of a companies, I think I
know what's next on your list, tell our listeners.
Speaker 7 (27:04):
So next we have Starbucks, which is a major chain
as we all know, but they've been getting into the
dairy free game. They're making glass bottled FRAPs, which people
have been drinking for years, but now three years ago
they launched almond milk versions of those in a vanilla
and mocha flavor. So it's kind of cool. You can
go to the grocery store now and find your like
(27:25):
dairy free Starbucks frap that's bottled. And they're a big company,
so they're in a lot of seven eleven's in convenience
stores and things like that, and so now you can
even sometimes find the dairy free option there where it's
harder to find that kind of product usually, so that's
really exciting.
Speaker 2 (27:40):
Remember back in the day when like Starbucks was the
only place where you could get on dairy milk in
your coffee. Now they it's my milk. Yeah, and now
it's everywhere. But you know, I don't care the hate
mail I'm going to get for I really like Starbucks,
Like I really like that They've been there for vegans
for really long time. And sometimes you're on a road trip,
(28:02):
that's all you've got is your Starbucks, So I'll be there.
I'll see you on the road. Starbucks. Okay, you have
one more for us.
Speaker 7 (28:10):
So the last one is Trader Joe's probably everyone's favorite
grocery store. But they have can cold through coffees and
lattes and they make canned coconut cream lattes, so kind
of cool because they're not using oatmelk like everyone else's
and they have an original flavor but also caramel spice,
so see a vegan caramel popping up again. And Trader
(28:31):
Joe's are almost everywhere. So now when you go to
the grocery store, you can get your like dairy free
ready to go coffee drink and makes your grocery shopping
extra easy.
Speaker 2 (28:43):
And VegNews dot com has a lot of information on
Trader Joe's, so you could look at these guides to
Vegan Trader Joe's and it's constantly changing and expanding, so
definitely check out VegNews dot com for that. Sarah, I
am so excited about this segment. I loved it, and
I'm really thirsty and I want to go have all
(29:04):
of these and since I can't, I would like your
tip on what you had today, maybe with your breakfast,
so that I could go make that. Presumably I'll have
that on hand because I don't have vegan caramel on
hand yet. But the night's still young.
Speaker 7 (29:20):
I pretty much have a call through now every morning.
I'm kind of switched off hot coffee at the moment,
and my favorite coffee creamer is from this brand called
Sone Sown, But they make like the vast coffee creamer
I've ever used in my coffee. It's just so sulky
and creamy and it doesn't separate, none of that. So
I highly recommend everyone try them. But oh, that's what
(29:43):
I'm good having in the morning.
Speaker 2 (29:44):
Amazing. Okay, Well, i think I'm going to run to
the store, so I gotta go, but Sarah, thank you
so much for joining us. Please come back.
Speaker 7 (29:51):
Oh I will, I'll be back.
Speaker 2 (30:00):
The veg News podcast hotline is open for business. Give
us a call at eight eight eight nine to one
Vegan with any questions you might have. This question is
from Heather on Cape Cod, Massachusetts.
Speaker 6 (30:14):
Hi, Jasmin, I'm trying to incorporate more plant based foods
into my meals. Can you recommend any great cookbooks?
Speaker 2 (30:22):
What a great question. There are so many wonderful cookbooks
out there, and lots with recipes that are so easy
even I can make them, and that is saying something.
This is the perfect timing for this question, by the way,
because one amazing book is by our guests for today,
Pinky Coal, and that's Eat Plants, Bitch. It includes ninety
(30:43):
one comfort food style plant based recipes that are perfect
for those making the transition. Another of my favorites is
the Homemade Vegan Pantry by Miyoko Schinner, which has a
multitude of simple recipes from condiments to vegan meats. They're
all so, so so easy to make, and they also
helped to reduce the waste coming out of your kitchen
(31:05):
and of course, I can't leave this question without mentioning
the veg News Guide to Being a Fabulous Vegan by
yours Truly. Not only did we include thirty delicious, simple recipes,
but you can also find more information about nutrition and
fitness and dating and loads of other plant based details. Also,
(31:26):
every issue of veg News magazine includes a selection of
scrumptious recipes that are also seasonally relevant, so you don't
want to miss out on those, And also be sure
to check out the thousands and yeah, I said thousands
of editor approved recipes that are always at your fingertips
on VegNews dot com. The next question is from Tony
in Burbank, Hey, veg.
Speaker 6 (31:48):
News, I saw that recently cultivated meat just got approved
for sale in the US, and I'm a little confused
by it. I was hoping you guys could explain exactly
what that is and possibly if you think it's a
good idea. Sounds pretty interesting, but I'm just not too sure,
(32:09):
so thanks.
Speaker 2 (32:10):
Hey there, Tony. This is a really great question and
totally relevant to today's headline about both good Meat and
Upside Foods receiving approval for their cultivated chicken. I, for one,
think Cultivated meat is going to be a game changing
food technology. Meat that is produced without killing animals may
sound like science fiction, but it is now science fact
(32:34):
and I am totally on board. Plus, it will significantly
lower environmental impacts compared to current meat production. So what
cultivated meat is maybe a bit more complicated then we
can fully explain here, but the basics are that it
is real meat made by providing nutrients to encourage it
(32:54):
to grow, similar to what would happen inside of an
animal's body, only cleaner and of course minus the animal exploitation.
There are a lot of vegans who are not super
excited to try this food tech, since we already know
we can all live without meat, but the implications for
consumption by the wider market are truly thrilling, and I'm
(33:17):
all for people having their meat as long as we
can leave the animals out of it. If you want
to know more, don't forget to check out the article
in the news section at VegNews dot com, which will
be linked in the show notes for today's episode, and
don't forget to call me with your vegan questions at
eight eight eight nine to one Vegan That is eight
(33:37):
eight eight nine one vegan I can't wait to hear
from you. Let's check in with veg News publisher Colleen
Holland to hear the latest on all of the exciting
things happening at VegNews. HQ. Hi, Colleen, tell us what's
going on this week at veg News.
Speaker 8 (33:56):
Hey, Jasmine love in the podcast. So much congratulations on
episode number four. Everyone is totally loving it and just
you are so great. I just wanted to drop by
and share that our Summer Food issue comes out next week.
It's hitting news stands in the nationwide the first week
of July and there's just so much good stuff in it.
(34:19):
We can't wait for our readers to see it. We
meet three couples who had the most incredible vegan weddings
and gorgeous locations around the world. It's packed with plant
based recipes. We've got Jamaican food, vegan seafood, and then
all the summer classic recipes, including we feature rum soaked
strawberry Sunday on our cover and that recipes inside the issue.
(34:44):
We also talk about how oat milk is becoming the
default milk at coffeehouses around the country. We take readers
on a summer vacation guide to Istumbul, Turkey, which has
always been on my wish list. And of course we've
got all the great celebrity interviews, product reviews, and the
things editors are loving most right now. So please check
(35:07):
out veg News on your newsstands starting next week, or
we'd love to have you subscribe bet news dot com
slash Subscribe, or you can just pick up the single
issue and have it shipped to your doorstep free shipping
at veg news dot com slash New Issue. So thanks everyone,
and I hope you.
Speaker 5 (35:26):
Have a great week.
Speaker 2 (35:36):
Thank you so much for joining us for this week's
episode of the veg News Podcast. Head over to VegNews
dot com slash Podcasts for all the show notes, and
be sure to check out VegNews dot com each day
for the latest in plant based news for recipes, taste tests, guides,
and so much more. And don't forget to subscribe to
(35:58):
our award winning magazine to have the best of the
vegan lifestyle delivered straight to your doorstep. I want to
send a special thank you to straw Hut Media, Colleen Holland,
Eddie Garza, Sarah McLaughlin, Jocelyn Martinez, Vicky Beechler and Lorie
Johnston for their work in the production of this podcast,
(36:19):
and a huge thank you to our wonderful podcast sponsor, Mudwater.
I'm your host, Jasmine Singer, and I'll see you next week.
Bye for now.
Popular Podcasts
NFL Daily with Gregg Rosenthal
Gregg Rosenthal and a rotating crew of elite NFL Media co-hosts, including Patrick Claybon, Colleen Wolfe, Steve Wyche, Nick Shook and Jourdan Rodrigue of The Athletic get you caught up daily on all the NFL news and analysis you need to be smarter and funnier than your friends.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com