July 4, 2023 • 35 mins
In this episode, we are graced with vegetarian hero and overall legend, Bob Barker! Plus we dish on the hottest headlines, spill on the best summer cocktails and mocktails, answer listener Q&As, and hear all of the exciting things happening at the VegNews HQ.
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Get all of the show notes at VegNews.com/podcast
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Become a VegNews VIP at VegNews.com/vip
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Straw Hut 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.
Speaker 3 (00:24):
Hello. Hello, so glad to have you back. I'm Jasmine Singer,
your host for this new, fabulous installment of the veg
News Podcast. Today we will be speaking with someone who
is completely beyond compare, the absolute legend, Bob Barker. We
will also hear from celebrity chef Eddie Garza, answer a
(00:45):
call from the veg News Hotline, and speak with veg
News Publisher Colleen Holland. All of this thanks to our
wonderful sponsor Mudwater. But first it's time for the top
headlines of the week. Here are the stories we can't
stop talking about here at veg News. Story number one,
(01:06):
can veggies replace salmon? According to Pamela Anderson, the answer
is a resounding yes, but only if you cook them outside.
The Baywatch star recently dished on her love of plants,
the art of vegan entertaining, and how she's recreating her
favorite seafood dishes, Sand's Fish in place of salmon and
(01:28):
her dad's backyard smoker. Pamela cooks up some veggies outdoors
in her trusty cast iron skillet over in open fire,
and it's just as satisfying and delicious, she says. Invite me, Pamela.
Our second story today, speaking of salmon, a whole cut
vegan salmon filet could be coming your way. Thanks to Oshi,
(01:50):
the Israeli company couples its proprietary blend of plant proteins
with its innovative technology to produce a whole cut file
at that can be prepared in the same exact ways
as salmon. Poach it, grill it bacon. Vegans can have
it all, you guys.
Speaker 4 (02:08):
Haard.
Speaker 3 (02:08):
Third story today, If your jet setting to faraway lands
for a summer vaca, we have got great news for you.
Just Egg is taking over the skies. Over at United Airlines,
a new vegan breakfast bagel has landed on the breakfast
menu and it features just egg, vegan cheese, and harrisa spread.
(02:30):
And at Alaska Airlines, first class passengers can opt for
a just egg and charizo frittata as part of the
plant based menu. Globe trotters rejoice. Our fourth story today,
It's a fact animal agriculture is a leading cause of
climate change. But why does it seem like climate reports
(02:51):
fail to connect the dots. Well, that's because they're not
reporting on the correlation. A new report analyzed the one
hundred most recent climate articles by national news outlets and
found that only seven percent mentioned animal agriculture. Shocking ugh
our fifth story today, new research suggests that vegan omega
(03:14):
three fatty acids could extend the lives of people living
with ALS, a neurodegenerative disease that progressively damages nerve cells,
resulting in the loss of muscle control and function. The
findings revealed that participants with high levels of Ala that's
a type of omega three fatty acid present in walnuts,
(03:36):
pumpkin seeds, and canola oil, experienced lower mortality rates. Well
that's a wrap for this week's stories. All of our
headlines of the week will be linked to in the
show notes at VegNews dot com slash podcast. This week's
(04:00):
Interviewee is a legendary television game show host who has
been a friend to animals for over four decades, supporting
many animal rights organizations and even having a sea shepherd
ship named in his honor. You may recognize the iconic
sign off from the prices right.
Speaker 5 (04:18):
And please remember help control the pet populations.
Speaker 4 (04:23):
Have your pet Spader reader.
Speaker 6 (04:25):
Goodbye everyone, We were able to have Bob, who will
celebrate his one hundredth birthday this December, join us over
the telephone for an interview.
Speaker 3 (04:36):
We know you're eager, and for good reason. We will
share with you our interview with Bob Barker right after this.
Speaker 4 (04:53):
Thank you so much for talking with me today. We
couldn't be more thrilled to speak with you and to
learn more about your relationship to supporting animal advocacy causes.
So speaking of which I'll just jump right in. You
are a longtime supporter of so many animal rights causes
that it's hard to name all of them. But I know.
Speaker 5 (05:13):
That we could be on the phone for a long time,
a long time.
Speaker 4 (05:20):
But I know that one animal rights organization you've proudly
supported is Mercy for Animals, and you have also narrated
some of their videos showcasing their undercover investigations into slaughterhouses
where they regularly document the horrors endured by farmed animals.
What role do you see undercover investigations playing in the
(05:44):
animal rights movement?
Speaker 5 (05:46):
Well, I think that their undercover work is just tremendously
important because so many people, not necessarily the ones of
the move some of the people in the movie, but
so many people who are not really aware of the
(06:07):
animal cruelty is going on here in our country. They
have no idea what these animals go through. And Mercy
for Animals exposes this cruelty and people begin to want
something done about it, and that's exactly what we're trying
to accomplish.
Speaker 4 (06:29):
Absolutely. And in addition to Mercy for Animals, you have
been an outspoken supporter of groups such as Pira and
Sea Shepherd. How do you decide which animal rights groups
to support?
Speaker 5 (06:44):
Well, I just learn as much as I can about them,
and if they deserve my support, why I give it
to them. You didn't mention Animal Defenders International ADI. I
helped them too. I think they're one of the finest
organizations in the world, right.
Speaker 4 (07:05):
I know that you gave them two million dollars to
fund the rescue of twenty five circus lions from Bolivia
and in the biggest rescue operation of its kind in history.
Speaker 3 (07:16):
I know.
Speaker 4 (07:19):
You're not only supportive of farmed animal issues, but you
are obviously extremely supportive of can dog issues. During your
tenure on the press right, you infamously advocated that people
stay and neuter their pets. Why is pet overpopulation an
important issue to you?
Speaker 5 (07:38):
Well, there are too many cats and dogs born in
the United States. They're not homed for all of them,
and the only answer is spay neuter. Now, there are
some people who will say, well, adoption, we can solve
it with adoption. Believe me, that is impossible. You might
(07:59):
solve it in a small community with adoption, but you're
not going to solve the problem in Los Angeles or
New York, or Chicago or even many to these the
smallest in that they just homes don't exist, and so
the only answer is say neuter. And I'm happy to
(08:21):
say that the word is getting out and there's more
of it going on now by far than that was
a few years ago.
Speaker 4 (08:29):
Yeah, I'm sure you've seen a lot of shifts ever
since you started to mainstream this very important initiative. And
I know that you were also very instrumental in having
a stay neuter ordinance adopted by Los Angeles.
Speaker 5 (08:44):
In other cities as well.
Speaker 4 (08:46):
Yeah, it's incredible to see the shift in perception out there,
and that's largely thanks to what you've done.
Speaker 5 (08:53):
I was known when I was doing that plug every
day on Prices right, I was known as the Google
Rule of Spain.
Speaker 4 (09:03):
Well, I would go so far as to call you
the Guru of animal law as well.
Speaker 5 (09:08):
I once said to my brother that one Hi die
on my tombstone, it will be have your pet Spain
or newdis and he said, no, on yourmbstone, it's going
to be come on down.
Speaker 4 (09:26):
That's great.
Speaker 5 (09:27):
I resented that.
Speaker 4 (09:29):
Oh I can see why. And going back to animal law,
your work to support initiatives has of course been instrumental
in the emergence of animal law programs at law schools nationwide,
including donating a million dollars to fund Columbia School of
Law's animal law programs.
Speaker 5 (09:50):
I started that with Harvard. I thought I'd like to
try to establish this in some of the fine law
schools in the United States. And I thought if I
could get Harvard to do this, it would it's such
a respected law school that the others would follow suit. Maybe.
(10:11):
So I called and spoke with someone at Harvard, and
they immediately on the telephones that they were enthusiastic. And
not only did they agree to do it. They had
me come back there to Harvard and for a press
conference when the course was started, and it just caught
(10:32):
on immediately, and I established to them in steven another
I haven't eight of the finest law schools in the
country town. And it's just working out very nicely.
Speaker 4 (10:45):
When it comes to ending the exploitation of animals. Why
is it important that the laws change the laws?
Speaker 5 (10:53):
There are laws in place, they're not for some places,
and they're not even understood by a lot of people.
And what we're doing is publicizing it and publicizing the terrible,
terrible situation for animals, and it's just it's working. The
animal rights movement is like a giant snowball rolling down
(11:19):
the mountain. It gets bigger and bigger, and it moves
faster and faster, and that's exactly what we want.
Speaker 4 (11:28):
What are some of the most recent additions to that
giant snowball that you're particularly excited about.
Speaker 5 (11:36):
Well, I hesitate to mention anyone, because I'm excited about
all of them. But you can't. You can't beat adi as.
They are all over the world and they are really
(11:57):
making a difference. They've thousands of animals and they have
actually been more successful in South America than they are here,
and they're very successful here, but in South America they've
had several countries that no longer allow animals and their circuses,
(12:18):
and of course we have no longer. We no longer
have elephants and ringling brothers. But we'd like to get
the animals out of every circus. We'd like to see
every circus become history.
Speaker 4 (12:31):
Yeah, so would I for sure. Now you have credited
your late wife, Dorothy Joe with inspiring you initially to
become more aware of animal right issues, and also you've
credited her with your vegetarianism, which goes back to nineteen
seventy nine. In what ways did Dorothy Joe inspire your
(12:53):
animal rights activism?
Speaker 5 (12:55):
Well, she did such things. It was not that she
ever lectured me or anything. It was by the way
she lived. I bought her first and she wouldn't wear them,
and she didn't need me herself, and she just lived
(13:17):
the life of an animal rights activist without actually being
out working in the field. But she by her by
the way she lived. I became so impressed that I'm
doing what I'm doing.
Speaker 4 (13:32):
Hmm, that's incredible. Your activism has been a solid through
line throughout your career. I know that. In nineteen eighty seven,
after hosting the Miss USA pageant for twenty years, you
requested the removal of fur prizes and ultimately stepped down
as host when those in charge of the pageant refused.
Speaker 5 (13:53):
Yeah. Thanks, that was a blow to my income.
Speaker 4 (13:58):
But that speaks the power of boycotting products and institution
that support animal exploitation. In what ways do you recommend
that other people use their dollars to stand up for
what's right and to step away from what's wrong.
Speaker 5 (14:15):
Well, I recommend, of course, becoming a vegetarian, and I
would do that. I would make that recommendation not only
on behalf of animals, but because they are going to
be healthier and more active, I think. And what more
needs you say? Actually, out of care, out of concern
(14:39):
for animals, you would want to be a vegetarian. And
some people aren't as affected by animal cruelty as I,
but a lot of them are. And we're all getting
together and moving off.
Speaker 4 (14:57):
What was it like for you when you stopped hosting
the Miss USA pageant because of standing against their support
of fur.
Speaker 5 (15:09):
Well, I did both the Miss Universe and Miss USA
pageants every year for years, and when I got into
this animal rights movement, it really became aware of the
cruelty in the production of fur. So I went to
them and asked them to stop giving away the cold
and they told me they would, and then the next
(15:35):
year they didn't, So I resigned and the whole thing though.
The discussions went on for a while and it got
tremendous publicity. It was known as the Fur Fight all
across the country, and it was one of the best
things that ever happened to the anti for movement.
Speaker 4 (15:58):
Yeah.
Speaker 5 (15:59):
Sure, may have penny or two, but with money well spent.
Speaker 4 (16:03):
Yeah, well, you have been so generous about your money
and you've supported so many different causes. When you think ahead,
where do you think you'll be putting your money next?
Speaker 5 (16:17):
What types of Uh, Well, I'll be putting it in
the same sort of thing. I will be helping it
in any way in every way I can animals and
the animal rights movement. I'm i'm, I'm I'm going to
be an animal rights activist till the day I die.
Speaker 4 (16:39):
Yes, you are now, you have been an avid supporter
of the cause for over three decades now, what have
been the high points for you thus far? Well.
Speaker 5 (16:49):
I think one of the one of the high points
for the animal rights move was that fur flap. They
called it the fur flap, and it got publicity beyond
anything that we could possibly have hoped for. There were
so many newspapers down there at that it was in
(17:10):
Florida where I was doing the show. To interviewing me,
I hardly had time to reheard, and it was all
over the newspapers, front page News and many of the
pig paper and of course was on television and radio
as well. And people who had never even thought about
the animal rights movement and not just the fur industry,
(17:36):
as a result of the fur flap, they got became
interested in all types of animal cooly and it was
I think as big as a smash hit as anything
that's happened in the animal rights movement.
Speaker 4 (17:54):
Hmm, wow, that's incredible. And just circling back to your
support of Mercy for Animals, since they really focus on
farmed animals, do you think that when people see the
undercover footage into slaughterhouses they're surprised by the treatment of
farmed animals.
Speaker 5 (18:16):
I think many of them are, and I think that
surprise is probably a mild description. I think they're absolutely astonished,
and I think they're very very put off by it,
and I think they're appalled by it, and I think
it's healthy. It's a matter of exposed. That's what we
(18:38):
have to do. We have to expose what's going on,
and people are going to want to stop it.
Speaker 4 (18:45):
I totally agree. It's very exciting to see all of
the alternatives to animal cruelty on the market. Looking ahead,
what do you think the next steps will be in
the movement to end the exploitation of animals?
Speaker 5 (19:00):
Well, I think right now the circuses had you know,
they go back for decades, and for Ringling Brothers to
stop using elephants. What a step, Faddy is. It can't
be exaggerated. It's huge, and I think that we just
(19:24):
have to keep on what we're doing, just keep on
hav it. And more and more people are beginning to understand,
and there are more vegetarians now in the world than
they probably have ever even come close to being before.
It's happening because it's just wonderful, and I must say
(19:46):
that it's very satisfied, satisfactory to me to be a
part of it.
Speaker 4 (19:52):
Well, we are very grateful to you as well. Mister Barker.
You've really been changing the world for animals for so long,
and I'm so greatful to you. It just final question.
What gives you hope in the morning when you wake up.
Speaker 5 (20:11):
I I hope that when morning comes I will wake up.
Speaker 4 (20:20):
Okay, Well, I so appreciate it. Thank you so much
for speaking with me today. I'm a huge fan and
I know that our readers are going to be completely thrilled.
Speaker 5 (20:29):
Well, it's a pleasure speaking with you. You do an
excellent interview and you bring out some very good things.
Let's just get them in print real.
Speaker 4 (20:39):
Well, mister Record, thank you again, have a wonderful day.
Speaker 5 (20:43):
Thank you, and best for you.
Speaker 3 (20:53):
All Right, we're in summer. It's hot out. Some of
us schwitz a lot. I'm not saying who it might be,
me might not, but in any case, I am so
excited to bring back to the podcast VEG News is
fabulous food editor Eddie Garza to talk about one of
what I would say is both of our favorite topics, cocktails.
(21:13):
Welcome back to the pod, Eddie.
Speaker 2 (21:15):
Thank you so much. Jasmine. So there's a saying in
Spanish the ghost Esbiern and you say it like that
and it loosely translates to it's Friday, and my body
can totally feel it. Well, I know it's not Friday,
but you mentioning cocktails is always making my body think
that it is. So, you know, I love a good
cocktail and a good mocktail, and I'm fortunate enough to
(21:35):
be married to a mixologist who likes to spike our
Friday night date nights with fabulous craft cocktails while we
watch the latest episode of one of my what do
I call this? What are my vices? Rue Paul's drag Race?
I'm such as soup and it's uh. And of course
it's a perfect date night when you've got cocktails and
drag queens.
Speaker 3 (21:54):
Oh my god, cocktails and drag queens is my religion. Also,
I host a radio show on mornings, and so my
Friday nights are not Friday nights. So every day is
Friday Night as far as I'm concerned. And your husband,
by the way, who I adore, just happens to be
VEG News's resident mixologist, as you mentioned, so veg News
has him. If you're listening to this and you want
(22:15):
to snag him, Yvonne Butching, who writes our Vege SIPs column,
belongs to VEG News and not you, So that's right.
Speaker 2 (22:23):
Yeah, he's our Vege SIPs calumnist. And what I love
about this column is that it always features an alcoholic
beverage and a sibling sipper that's alcohol free, because you know,
the damp lifestyle is super on trend these days.
Speaker 3 (22:37):
Okay for listeners who don't know what the damp lifestyle is.
Is it like when you leave the beauty salon and
your hair is still a little wet or not so
much sort of.
Speaker 2 (22:47):
It's called the damp lifestyle because it's not dry, which
refers to a lifestyle that excludes alcohol instead. People who
follow a damp lifestyle they do consume alcoholic beverages, but
also sprinkle in non alcoholic beverages from time to time
time or vice versa. Maybe it's more from time to
time to do the alcoholic beverages. But it started at
the beginning of the pandemic when lots of people took
(23:08):
to the bottle to cope with stress, heartache, people who'd
lost loved ones, or sometimes even just boredom. And it
was really then that a lot of people realized that
they had an unhealthy relationship with alcohol and wanted to
make some changes. And that's really how the damp lifestyle
became a global trend. It's a way for people to
regain control of their relationship with alcohol without giving it
(23:28):
up entirely.
Speaker 3 (23:30):
Yeah. I was recently. I had a friend's kid visiting me,
and the kid was eighteen, and so we went out
for mocktails and I'm like, oh, I'm just going to
take her to enjoy e preten she's twenty one. Ha haha,
I'll have a mocktail tap. And I loved it, and
I was like, I could have just go out for
mocktails sometimes when I don't feel like having that alcoholic buzz.
But when you say the Veg SIPs column always includes
(23:51):
a sibling sipper, Like, what do you mean by that?
Is it like just a mocktail or is it an
alcohol free version of the main cocktail?
Speaker 2 (24:00):
Well, I like to call it a sibling sipper because
it's not simply like an alcohol free version of an
alcoholic cocktail that it shares a page with. In other words,
it's just like a it's not just a drink recipe
one with alcohol one without that would be super boring.
The pair may look like twinsies on the page, but
each of it has its own unique quality. For example,
we featured two versions of a seasonal mimosa, one of
(24:22):
my favorite Sunday breakfast drinks or brunch drinks. The alcoholic
version is a carrot basil mimosa, and then there's a
booze free version that's a carrot ginger mock mosa. They're
both delicious and served at the same brunch. I'd probably
want to order both because they each are so satisfied
in their own ways. Maybe I'd start my brunch with
a mimosa with the carrot basil mimosa, and then of
(24:45):
course I'd wind down things are kind of coming to
a close with the carrot ginger mack moosa. Both are
absolutely delicious, and like I said, I would order both,
and that's what we want with this column. People who
maybe are following the Damp lifestyle, they would want to
do both. Or you could even switch it up and
use you know, kind of use the mixer for the
(25:05):
mocktail for the cocktail and vice versa. It's absolutely stunning.
Speaker 3 (25:10):
This sort of reminds me of like when you order
vegan food at a restaurant, but they don't actually have
vegan food, so you have to say, hold the cheese
and hold the sour cream, and so then it's just
like a sort of boring sandwich and you're eating it sadly,
you know, wishing that there was vegan cheese and vegan
sour cream at this restaurant, you know what I mean. Yeah, yeah,
Well what you're saying sounds really really good. And we
(25:31):
do have a question from a listener, and full disclosure
this listeners.
Speaker 2 (25:35):
My wife.
Speaker 3 (25:37):
More More asks, I love an old fashioned dirty martini,
but sometimes I don't want the actual booze, just the flavor.
What do you recommend O.
Speaker 2 (25:48):
I'm with more on this. I love a good dirty martini.
I take mine slightly dirty with extra olives because I
just love chewing on those olives, especially those creamy, yummy
olives that they put in that you know, there's big,
massive olives. They're just fabulous. Well, I guess I should
ask is this going to be for a vodka or
a gin martini. I'm equal opportunity that way. I love
(26:11):
I love gin and I love vodka. And of course
there are a number of zero proof spirits in the
market that will really do the trick whenever you're wanting
a classic cocktail. If you live in cities like New York, La, Portland,
I believe Austin has some places like this too. You
can go to alcohol free spirit shops like in New
York Wasissant or Soft Spirits. They've got zero proof versions
(26:34):
of rum, tequila, vodka, gin, mescal even But if you
don't have a place like that in your town, you
can always shop online. Just do a quick Google search
and then you'll find someplace it's gonna it's going to
deliver to you, because it's not gonna be like alcohol
where you're gonna have problems with delivery. You'll be able
to get that in your place no matter where you live.
But of course you can also try some home hacks,
(26:55):
like using chilled potato water as in exactly how it
sounds the water where you cook potatoes.
Speaker 3 (27:01):
Chill that water.
Speaker 2 (27:02):
I know it sounds crazy, but it's absolutely a home
trick that works. It's a way to replace vodka. All
you do is you combine three ounces of that chilled
potato water with half an ounce of the olive brine.
Put that over ice, stir it or shake it if
you like those little ice chips in your martini like
I do, and serve that into martini glass. Super easy. Now,
(27:24):
if you're looking for a gin hack, you can make
an herbal infusion by combining things like juniper berries, cardamom pods,
cinnamon sticks, star anise, a few other pieces of just
flavor enhancers, even cucumber peel. Add a pinch of salt
to that, Boil it in about four cups of water,
and then you let that steep. Of course, you're going
(27:45):
to use that to replace gin. Also very easy. The
big key there is the juniper berry that is really
what's going to give it that flavor. And once you
combine the three ounces of that infusion with your olive brin,
you've got another gin martini. Absolutely easy. It's a homemade,
zero proof gin. That's like such a fun hack and
such an easy way to use up those opened those
(28:06):
unopened spice packages that maybe your uncle, yourank gave you
last year or the year before for Christmas or the
holidays they did.
Speaker 3 (28:15):
That's so funny. Okay, this is blowing my mind. Seriously,
can we just have a potato issue at VEG News
because they are kind of the most magical food. You
could do so many things with them.
Speaker 2 (28:27):
I love them, they really are. Potatoes are the best.
They're so useful for so many things. And like I
said that potato water will go.
Speaker 3 (28:35):
A long way.
Speaker 2 (28:36):
You can even freeze that into the little ice cubes
and have the perfect martini.
Speaker 3 (28:41):
Wow, Annie, thank you so much. Before you go, Just
what are you any von drinking these days? Like, what's
your go to?
Speaker 2 (28:49):
Well, you know, during the summer, we do what a
lot of Texans do because that's where we grew up
and where we spend a lot of our time in
the summer, you know, sipping on frozen beverages. I love
a good summer margarita. Anything with mango is absolutely fabulous,
and of course Peach Bellini's amazing. Anything frozen, that's what
(29:09):
you're going to find me drinking all summer long.
Speaker 5 (29:12):
Okay.
Speaker 3 (29:12):
I think it's like one changeover on the flight from
Rochester to LA So we'll see you in like nine hours.
So if you could just get that prepared for me,
that would be awesome.
Speaker 2 (29:22):
Sounds great. My Vita mix is ready, okay, Eddie.
Speaker 3 (29:25):
Please tell our listeners where they can find you online.
Speaker 2 (29:28):
You can find me on Instagram and Facebook at the
Eddie Garza. Of course, you can always find us on
VegNews dot com and check out VegNews dot com for
a bunch of different guides, including our Wine and Beer Guide,
lots of delicious cocktails, and of course every single issue
you're going to find some fabulous cocktails and mocktails.
Speaker 3 (29:46):
Amazing and we will put all of this in the
show notes. For those of you who are like, give
me that, Give me that, Eddie, Thank you so much,
Come back soon, Love you, Love you too. The veg
News podcast hotline is open for business. Give us a
(30:07):
call at eight eight eight nine to one Vegan with
any questions you might have. This week's question is from
Jill in Sacramento.
Speaker 7 (30:16):
Hi, Chasman, I would like to do more batch cooking
on the weekends and just need some inspiration to get started,
and I was just curious if you have any ideas.
Speaker 3 (30:27):
Thanks so much, Ah, great question, Jill. Batch cooking, for
those who may not know, is when you make a
large amount of ingredients or dishes at one time that
can be portioned for later consumption. It's basically the homemade
version of microwave dinners. But so much better. Okay, now
that we're all on the same page, let's get into
some ideas. Great vegan options for batch cooking are grains
(30:50):
such as rice or quinoa, and proteins such as beans
and lentils. But you could also go ahead and marinate
a large batch of tofusl into differing sizes. Large slabs
could be quickly pan seared, and smaller cubes could be
topped atop salads or mixed into soups and sauces as
they're reheating. Another idea with tofu is to make a
(31:14):
large batch of tofu scramble my favorite Eddie's favorite, and
add in different ingredients as you're doing the final touches
before eating. Maybe one morning you toss in some scallions
and tomatoes, and another day some black beans which you've
already batch cooked, as well as salsa and nouts. You
get the idea. I totally love a tofu scramble, and
(31:37):
preparing the scramble beforehand can really be a time save
in the mornings, and I don't know about you, but
every second of additional sleep takes priority in my mornings.
Dishes such as chili's soups lasagnas and casseroles that can
easily be separated into portions are also really great selections
for batch cooking on weekends. There's a really torific article
(32:00):
on VegNews dot com in the recipes section called ten
Vegan Recipes to make this weekend and eat all week long,
which you should definitely go check out. Well, don't forget
to call in and ask your vegan questions at eight
eight eight nine one Vegan. That's eight eight eight nine
one v E G A N. We cannot wait to
hear from you. Let's check in with veg News publisher
(32:27):
Colleen Holland to hear the latest on all of the
exciting things happening at veg News.
Speaker 4 (32:33):
HQ.
Speaker 3 (32:33):
Hi Colleen, tell us what's going on this week at
veg News.
Speaker 8 (32:37):
Hey Jasmine, and hello to all of our Vegues podcast listeners.
Happy July fourth. I hope everyone's having such a great
day and enjoying their summer so far. Just wanted to
drop by and remind you that we have thousands of
editor approved recipes over on vegues dot com, and we
have so many great ones, perfect for summer and perfect
(32:59):
for ten today. Whether you're looking for a full grilling
menu or recipes for summer salads, appetizers, dips, cottails, and
then of course we have the best vegan dessert recipes
like a strawberry shortcake with coconut cream, gooey coffee smores,
blueberry nectarine crisp, or marshmallow coconut ice cream popsicles. We
(33:23):
literally have thousands of them, so head over to vegies
dot com slash recipes for all the great summertime recipes,
and then also be sure to check out our fun
summer guides, guides to being drinks at Starbucks and peas,
the best Veggie Dogs for grilling, are annual guide to
begin camping, travel ideas where do you want to go
(33:43):
this summer, and all the airlines that have the best
vegan food.
Speaker 3 (33:47):
And really so much more.
Speaker 8 (33:49):
Just check it all out on vegies dot com and
we'll see you guys there, and I hope you have
a great holiday.
Speaker 3 (34:02):
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. Recipes, taste tests, guides,
and so much more. And don't forget to subscribe to
(34:23):
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 Lori
Johnston for their work in the production of this podcast.
(34:44):
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.
Straw Hut 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.
Speaker 3 (00:24):
Hello. Hello, so glad to have you back. I'm Jasmine Singer,
your host for this new, fabulous installment of the veg
News Podcast. Today we will be speaking with someone who
is completely beyond compare, the absolute legend, Bob Barker. We
will also hear from celebrity chef Eddie Garza, answer a
(00:45):
call from the veg News Hotline, and speak with veg
News Publisher Colleen Holland. All of this thanks to our
wonderful sponsor Mudwater. But first it's time for the top
headlines of the week. Here are the stories we can't
stop talking about here at veg News. Story number one,
(01:06):
can veggies replace salmon? According to Pamela Anderson, the answer
is a resounding yes, but only if you cook them outside.
The Baywatch star recently dished on her love of plants,
the art of vegan entertaining, and how she's recreating her
favorite seafood dishes, Sand's Fish in place of salmon and
(01:28):
her dad's backyard smoker. Pamela cooks up some veggies outdoors
in her trusty cast iron skillet over in open fire,
and it's just as satisfying and delicious, she says. Invite me, Pamela.
Our second story today, speaking of salmon, a whole cut
vegan salmon filet could be coming your way. Thanks to Oshi,
(01:50):
the Israeli company couples its proprietary blend of plant proteins
with its innovative technology to produce a whole cut file
at that can be prepared in the same exact ways
as salmon. Poach it, grill it bacon. Vegans can have
it all, you guys.
Speaker 4 (02:08):
Haard.
Speaker 3 (02:08):
Third story today, If your jet setting to faraway lands
for a summer vaca, we have got great news for you.
Just Egg is taking over the skies. Over at United Airlines,
a new vegan breakfast bagel has landed on the breakfast
menu and it features just egg, vegan cheese, and harrisa spread.
(02:30):
And at Alaska Airlines, first class passengers can opt for
a just egg and charizo frittata as part of the
plant based menu. Globe trotters rejoice. Our fourth story today,
It's a fact animal agriculture is a leading cause of
climate change. But why does it seem like climate reports
(02:51):
fail to connect the dots. Well, that's because they're not
reporting on the correlation. A new report analyzed the one
hundred most recent climate articles by national news outlets and
found that only seven percent mentioned animal agriculture. Shocking ugh
our fifth story today, new research suggests that vegan omega
(03:14):
three fatty acids could extend the lives of people living
with ALS, a neurodegenerative disease that progressively damages nerve cells,
resulting in the loss of muscle control and function. The
findings revealed that participants with high levels of Ala that's
a type of omega three fatty acid present in walnuts,
(03:36):
pumpkin seeds, and canola oil, experienced lower mortality rates. Well
that's a wrap for this week's stories. All of our
headlines of the week will be linked to in the
show notes at VegNews dot com slash podcast. This week's
(04:00):
Interviewee is a legendary television game show host who has
been a friend to animals for over four decades, supporting
many animal rights organizations and even having a sea shepherd
ship named in his honor. You may recognize the iconic
sign off from the prices right.
Speaker 5 (04:18):
And please remember help control the pet populations.
Speaker 4 (04:23):
Have your pet Spader reader.
Speaker 6 (04:25):
Goodbye everyone, We were able to have Bob, who will
celebrate his one hundredth birthday this December, join us over
the telephone for an interview.
Speaker 3 (04:36):
We know you're eager, and for good reason. We will
share with you our interview with Bob Barker right after this.
Speaker 4 (04:53):
Thank you so much for talking with me today. We
couldn't be more thrilled to speak with you and to
learn more about your relationship to supporting animal advocacy causes.
So speaking of which I'll just jump right in. You
are a longtime supporter of so many animal rights causes
that it's hard to name all of them. But I know.
Speaker 5 (05:13):
That we could be on the phone for a long time,
a long time.
Speaker 4 (05:20):
But I know that one animal rights organization you've proudly
supported is Mercy for Animals, and you have also narrated
some of their videos showcasing their undercover investigations into slaughterhouses
where they regularly document the horrors endured by farmed animals.
What role do you see undercover investigations playing in the
(05:44):
animal rights movement?
Speaker 5 (05:46):
Well, I think that their undercover work is just tremendously
important because so many people, not necessarily the ones of
the move some of the people in the movie, but
so many people who are not really aware of the
(06:07):
animal cruelty is going on here in our country. They
have no idea what these animals go through. And Mercy
for Animals exposes this cruelty and people begin to want
something done about it, and that's exactly what we're trying
to accomplish.
Speaker 4 (06:29):
Absolutely. And in addition to Mercy for Animals, you have
been an outspoken supporter of groups such as Pira and
Sea Shepherd. How do you decide which animal rights groups
to support?
Speaker 5 (06:44):
Well, I just learn as much as I can about them,
and if they deserve my support, why I give it
to them. You didn't mention Animal Defenders International ADI. I
helped them too. I think they're one of the finest
organizations in the world, right.
Speaker 4 (07:05):
I know that you gave them two million dollars to
fund the rescue of twenty five circus lions from Bolivia
and in the biggest rescue operation of its kind in history.
Speaker 3 (07:16):
I know.
Speaker 4 (07:19):
You're not only supportive of farmed animal issues, but you
are obviously extremely supportive of can dog issues. During your
tenure on the press right, you infamously advocated that people
stay and neuter their pets. Why is pet overpopulation an
important issue to you?
Speaker 5 (07:38):
Well, there are too many cats and dogs born in
the United States. They're not homed for all of them,
and the only answer is spay neuter. Now, there are
some people who will say, well, adoption, we can solve
it with adoption. Believe me, that is impossible. You might
(07:59):
solve it in a small community with adoption, but you're
not going to solve the problem in Los Angeles or
New York, or Chicago or even many to these the
smallest in that they just homes don't exist, and so
the only answer is say neuter. And I'm happy to
(08:21):
say that the word is getting out and there's more
of it going on now by far than that was
a few years ago.
Speaker 4 (08:29):
Yeah, I'm sure you've seen a lot of shifts ever
since you started to mainstream this very important initiative. And
I know that you were also very instrumental in having
a stay neuter ordinance adopted by Los Angeles.
Speaker 5 (08:44):
In other cities as well.
Speaker 4 (08:46):
Yeah, it's incredible to see the shift in perception out there,
and that's largely thanks to what you've done.
Speaker 5 (08:53):
I was known when I was doing that plug every
day on Prices right, I was known as the Google
Rule of Spain.
Speaker 4 (09:03):
Well, I would go so far as to call you
the Guru of animal law as well.
Speaker 5 (09:08):
I once said to my brother that one Hi die
on my tombstone, it will be have your pet Spain
or newdis and he said, no, on yourmbstone, it's going
to be come on down.
Speaker 4 (09:26):
That's great.
Speaker 5 (09:27):
I resented that.
Speaker 4 (09:29):
Oh I can see why. And going back to animal law,
your work to support initiatives has of course been instrumental
in the emergence of animal law programs at law schools nationwide,
including donating a million dollars to fund Columbia School of
Law's animal law programs.
Speaker 5 (09:50):
I started that with Harvard. I thought I'd like to
try to establish this in some of the fine law
schools in the United States. And I thought if I
could get Harvard to do this, it would it's such
a respected law school that the others would follow suit. Maybe.
(10:11):
So I called and spoke with someone at Harvard, and
they immediately on the telephones that they were enthusiastic. And
not only did they agree to do it. They had
me come back there to Harvard and for a press
conference when the course was started, and it just caught
(10:32):
on immediately, and I established to them in steven another
I haven't eight of the finest law schools in the
country town. And it's just working out very nicely.
Speaker 4 (10:45):
When it comes to ending the exploitation of animals. Why
is it important that the laws change the laws?
Speaker 5 (10:53):
There are laws in place, they're not for some places,
and they're not even understood by a lot of people.
And what we're doing is publicizing it and publicizing the terrible,
terrible situation for animals, and it's just it's working. The
animal rights movement is like a giant snowball rolling down
(11:19):
the mountain. It gets bigger and bigger, and it moves
faster and faster, and that's exactly what we want.
Speaker 4 (11:28):
What are some of the most recent additions to that
giant snowball that you're particularly excited about.
Speaker 5 (11:36):
Well, I hesitate to mention anyone, because I'm excited about
all of them. But you can't. You can't beat adi as.
They are all over the world and they are really
(11:57):
making a difference. They've thousands of animals and they have
actually been more successful in South America than they are here,
and they're very successful here, but in South America they've
had several countries that no longer allow animals and their circuses,
(12:18):
and of course we have no longer. We no longer
have elephants and ringling brothers. But we'd like to get
the animals out of every circus. We'd like to see
every circus become history.
Speaker 4 (12:31):
Yeah, so would I for sure. Now you have credited
your late wife, Dorothy Joe with inspiring you initially to
become more aware of animal right issues, and also you've
credited her with your vegetarianism, which goes back to nineteen
seventy nine. In what ways did Dorothy Joe inspire your
(12:53):
animal rights activism?
Speaker 5 (12:55):
Well, she did such things. It was not that she
ever lectured me or anything. It was by the way
she lived. I bought her first and she wouldn't wear them,
and she didn't need me herself, and she just lived
(13:17):
the life of an animal rights activist without actually being
out working in the field. But she by her by
the way she lived. I became so impressed that I'm
doing what I'm doing.
Speaker 4 (13:32):
Hmm, that's incredible. Your activism has been a solid through
line throughout your career. I know that. In nineteen eighty seven,
after hosting the Miss USA pageant for twenty years, you
requested the removal of fur prizes and ultimately stepped down
as host when those in charge of the pageant refused.
Speaker 5 (13:53):
Yeah. Thanks, that was a blow to my income.
Speaker 4 (13:58):
But that speaks the power of boycotting products and institution
that support animal exploitation. In what ways do you recommend
that other people use their dollars to stand up for
what's right and to step away from what's wrong.
Speaker 5 (14:15):
Well, I recommend, of course, becoming a vegetarian, and I
would do that. I would make that recommendation not only
on behalf of animals, but because they are going to
be healthier and more active, I think. And what more
needs you say? Actually, out of care, out of concern
(14:39):
for animals, you would want to be a vegetarian. And
some people aren't as affected by animal cruelty as I,
but a lot of them are. And we're all getting
together and moving off.
Speaker 4 (14:57):
What was it like for you when you stopped hosting
the Miss USA pageant because of standing against their support
of fur.
Speaker 5 (15:09):
Well, I did both the Miss Universe and Miss USA
pageants every year for years, and when I got into
this animal rights movement, it really became aware of the
cruelty in the production of fur. So I went to
them and asked them to stop giving away the cold
and they told me they would, and then the next
(15:35):
year they didn't, So I resigned and the whole thing though.
The discussions went on for a while and it got
tremendous publicity. It was known as the Fur Fight all
across the country, and it was one of the best
things that ever happened to the anti for movement.
Speaker 4 (15:58):
Yeah.
Speaker 5 (15:59):
Sure, may have penny or two, but with money well spent.
Speaker 4 (16:03):
Yeah, well, you have been so generous about your money
and you've supported so many different causes. When you think ahead,
where do you think you'll be putting your money next?
Speaker 5 (16:17):
What types of Uh, Well, I'll be putting it in
the same sort of thing. I will be helping it
in any way in every way I can animals and
the animal rights movement. I'm i'm, I'm I'm going to
be an animal rights activist till the day I die.
Speaker 4 (16:39):
Yes, you are now, you have been an avid supporter
of the cause for over three decades now, what have
been the high points for you thus far? Well.
Speaker 5 (16:49):
I think one of the one of the high points
for the animal rights move was that fur flap. They
called it the fur flap, and it got publicity beyond
anything that we could possibly have hoped for. There were
so many newspapers down there at that it was in
(17:10):
Florida where I was doing the show. To interviewing me,
I hardly had time to reheard, and it was all
over the newspapers, front page News and many of the
pig paper and of course was on television and radio
as well. And people who had never even thought about
the animal rights movement and not just the fur industry,
(17:36):
as a result of the fur flap, they got became
interested in all types of animal cooly and it was
I think as big as a smash hit as anything
that's happened in the animal rights movement.
Speaker 4 (17:54):
Hmm, wow, that's incredible. And just circling back to your
support of Mercy for Animals, since they really focus on
farmed animals, do you think that when people see the
undercover footage into slaughterhouses they're surprised by the treatment of
farmed animals.
Speaker 5 (18:16):
I think many of them are, and I think that
surprise is probably a mild description. I think they're absolutely astonished,
and I think they're very very put off by it,
and I think they're appalled by it, and I think
it's healthy. It's a matter of exposed. That's what we
(18:38):
have to do. We have to expose what's going on,
and people are going to want to stop it.
Speaker 4 (18:45):
I totally agree. It's very exciting to see all of
the alternatives to animal cruelty on the market. Looking ahead,
what do you think the next steps will be in
the movement to end the exploitation of animals?
Speaker 5 (19:00):
Well, I think right now the circuses had you know,
they go back for decades, and for Ringling Brothers to
stop using elephants. What a step, Faddy is. It can't
be exaggerated. It's huge, and I think that we just
(19:24):
have to keep on what we're doing, just keep on
hav it. And more and more people are beginning to understand,
and there are more vegetarians now in the world than
they probably have ever even come close to being before.
It's happening because it's just wonderful, and I must say
(19:46):
that it's very satisfied, satisfactory to me to be a
part of it.
Speaker 4 (19:52):
Well, we are very grateful to you as well. Mister Barker.
You've really been changing the world for animals for so long,
and I'm so greatful to you. It just final question.
What gives you hope in the morning when you wake up.
Speaker 5 (20:11):
I I hope that when morning comes I will wake up.
Speaker 4 (20:20):
Okay, Well, I so appreciate it. Thank you so much
for speaking with me today. I'm a huge fan and
I know that our readers are going to be completely thrilled.
Speaker 5 (20:29):
Well, it's a pleasure speaking with you. You do an
excellent interview and you bring out some very good things.
Let's just get them in print real.
Speaker 4 (20:39):
Well, mister Record, thank you again, have a wonderful day.
Speaker 5 (20:43):
Thank you, and best for you.
Speaker 3 (20:53):
All Right, we're in summer. It's hot out. Some of
us schwitz a lot. I'm not saying who it might be,
me might not, but in any case, I am so
excited to bring back to the podcast VEG News is
fabulous food editor Eddie Garza to talk about one of
what I would say is both of our favorite topics, cocktails.
(21:13):
Welcome back to the pod, Eddie.
Speaker 2 (21:15):
Thank you so much. Jasmine. So there's a saying in
Spanish the ghost Esbiern and you say it like that
and it loosely translates to it's Friday, and my body
can totally feel it. Well, I know it's not Friday,
but you mentioning cocktails is always making my body think
that it is. So, you know, I love a good
cocktail and a good mocktail, and I'm fortunate enough to
(21:35):
be married to a mixologist who likes to spike our
Friday night date nights with fabulous craft cocktails while we
watch the latest episode of one of my what do
I call this? What are my vices? Rue Paul's drag Race?
I'm such as soup and it's uh. And of course
it's a perfect date night when you've got cocktails and
drag queens.
Speaker 3 (21:54):
Oh my god, cocktails and drag queens is my religion. Also,
I host a radio show on mornings, and so my
Friday nights are not Friday nights. So every day is
Friday Night as far as I'm concerned. And your husband,
by the way, who I adore, just happens to be
VEG News's resident mixologist, as you mentioned, so veg News
has him. If you're listening to this and you want
(22:15):
to snag him, Yvonne Butching, who writes our Vege SIPs column,
belongs to VEG News and not you, So that's right.
Speaker 2 (22:23):
Yeah, he's our Vege SIPs calumnist. And what I love
about this column is that it always features an alcoholic
beverage and a sibling sipper that's alcohol free, because you know,
the damp lifestyle is super on trend these days.
Speaker 3 (22:37):
Okay for listeners who don't know what the damp lifestyle is.
Is it like when you leave the beauty salon and
your hair is still a little wet or not so
much sort of.
Speaker 2 (22:47):
It's called the damp lifestyle because it's not dry, which
refers to a lifestyle that excludes alcohol instead. People who
follow a damp lifestyle they do consume alcoholic beverages, but
also sprinkle in non alcoholic beverages from time to time
time or vice versa. Maybe it's more from time to
time to do the alcoholic beverages. But it started at
the beginning of the pandemic when lots of people took
(23:08):
to the bottle to cope with stress, heartache, people who'd
lost loved ones, or sometimes even just boredom. And it
was really then that a lot of people realized that
they had an unhealthy relationship with alcohol and wanted to
make some changes. And that's really how the damp lifestyle
became a global trend. It's a way for people to
regain control of their relationship with alcohol without giving it
(23:28):
up entirely.
Speaker 3 (23:30):
Yeah. I was recently. I had a friend's kid visiting me,
and the kid was eighteen, and so we went out
for mocktails and I'm like, oh, I'm just going to
take her to enjoy e preten she's twenty one. Ha haha,
I'll have a mocktail tap. And I loved it, and
I was like, I could have just go out for
mocktails sometimes when I don't feel like having that alcoholic buzz.
But when you say the Veg SIPs column always includes
(23:51):
a sibling sipper, Like, what do you mean by that?
Is it like just a mocktail or is it an
alcohol free version of the main cocktail?
Speaker 2 (24:00):
Well, I like to call it a sibling sipper because
it's not simply like an alcohol free version of an
alcoholic cocktail that it shares a page with. In other words,
it's just like a it's not just a drink recipe
one with alcohol one without that would be super boring.
The pair may look like twinsies on the page, but
each of it has its own unique quality. For example,
we featured two versions of a seasonal mimosa, one of
(24:22):
my favorite Sunday breakfast drinks or brunch drinks. The alcoholic
version is a carrot basil mimosa, and then there's a
booze free version that's a carrot ginger mock mosa. They're
both delicious and served at the same brunch. I'd probably
want to order both because they each are so satisfied
in their own ways. Maybe I'd start my brunch with
a mimosa with the carrot basil mimosa, and then of
(24:45):
course I'd wind down things are kind of coming to
a close with the carrot ginger mack moosa. Both are
absolutely delicious, and like I said, I would order both,
and that's what we want with this column. People who
maybe are following the Damp lifestyle, they would want to
do both. Or you could even switch it up and
use you know, kind of use the mixer for the
(25:05):
mocktail for the cocktail and vice versa. It's absolutely stunning.
Speaker 3 (25:10):
This sort of reminds me of like when you order
vegan food at a restaurant, but they don't actually have
vegan food, so you have to say, hold the cheese
and hold the sour cream, and so then it's just
like a sort of boring sandwich and you're eating it sadly,
you know, wishing that there was vegan cheese and vegan
sour cream at this restaurant, you know what I mean. Yeah, yeah,
Well what you're saying sounds really really good. And we
(25:31):
do have a question from a listener, and full disclosure
this listeners.
Speaker 2 (25:35):
My wife.
Speaker 3 (25:37):
More More asks, I love an old fashioned dirty martini,
but sometimes I don't want the actual booze, just the flavor.
What do you recommend O.
Speaker 2 (25:48):
I'm with more on this. I love a good dirty martini.
I take mine slightly dirty with extra olives because I
just love chewing on those olives, especially those creamy, yummy
olives that they put in that you know, there's big,
massive olives. They're just fabulous. Well, I guess I should
ask is this going to be for a vodka or
a gin martini. I'm equal opportunity that way. I love
(26:11):
I love gin and I love vodka. And of course
there are a number of zero proof spirits in the
market that will really do the trick whenever you're wanting
a classic cocktail. If you live in cities like New York, La, Portland,
I believe Austin has some places like this too. You
can go to alcohol free spirit shops like in New
York Wasissant or Soft Spirits. They've got zero proof versions
(26:34):
of rum, tequila, vodka, gin, mescal even But if you
don't have a place like that in your town, you
can always shop online. Just do a quick Google search
and then you'll find someplace it's gonna it's going to
deliver to you, because it's not gonna be like alcohol
where you're gonna have problems with delivery. You'll be able
to get that in your place no matter where you live.
But of course you can also try some home hacks,
(26:55):
like using chilled potato water as in exactly how it
sounds the water where you cook potatoes.
Speaker 3 (27:01):
Chill that water.
Speaker 2 (27:02):
I know it sounds crazy, but it's absolutely a home
trick that works. It's a way to replace vodka. All
you do is you combine three ounces of that chilled
potato water with half an ounce of the olive brine.
Put that over ice, stir it or shake it if
you like those little ice chips in your martini like
I do, and serve that into martini glass. Super easy. Now,
(27:24):
if you're looking for a gin hack, you can make
an herbal infusion by combining things like juniper berries, cardamom pods,
cinnamon sticks, star anise, a few other pieces of just
flavor enhancers, even cucumber peel. Add a pinch of salt
to that, Boil it in about four cups of water,
and then you let that steep. Of course, you're going
(27:45):
to use that to replace gin. Also very easy. The
big key there is the juniper berry that is really
what's going to give it that flavor. And once you
combine the three ounces of that infusion with your olive brin,
you've got another gin martini. Absolutely easy. It's a homemade,
zero proof gin. That's like such a fun hack and
such an easy way to use up those opened those
(28:06):
unopened spice packages that maybe your uncle, yourank gave you
last year or the year before for Christmas or the
holidays they did.
Speaker 3 (28:15):
That's so funny. Okay, this is blowing my mind. Seriously,
can we just have a potato issue at VEG News
because they are kind of the most magical food. You
could do so many things with them.
Speaker 2 (28:27):
I love them, they really are. Potatoes are the best.
They're so useful for so many things. And like I
said that potato water will go.
Speaker 3 (28:35):
A long way.
Speaker 2 (28:36):
You can even freeze that into the little ice cubes
and have the perfect martini.
Speaker 3 (28:41):
Wow, Annie, thank you so much. Before you go, Just
what are you any von drinking these days? Like, what's
your go to?
Speaker 2 (28:49):
Well, you know, during the summer, we do what a
lot of Texans do because that's where we grew up
and where we spend a lot of our time in
the summer, you know, sipping on frozen beverages. I love
a good summer margarita. Anything with mango is absolutely fabulous,
and of course Peach Bellini's amazing. Anything frozen, that's what
(29:09):
you're going to find me drinking all summer long.
Speaker 5 (29:12):
Okay.
Speaker 3 (29:12):
I think it's like one changeover on the flight from
Rochester to LA So we'll see you in like nine hours.
So if you could just get that prepared for me,
that would be awesome.
Speaker 2 (29:22):
Sounds great. My Vita mix is ready, okay, Eddie.
Speaker 3 (29:25):
Please tell our listeners where they can find you online.
Speaker 2 (29:28):
You can find me on Instagram and Facebook at the
Eddie Garza. Of course, you can always find us on
VegNews dot com and check out VegNews dot com for
a bunch of different guides, including our Wine and Beer Guide,
lots of delicious cocktails, and of course every single issue
you're going to find some fabulous cocktails and mocktails.
Speaker 3 (29:46):
Amazing and we will put all of this in the
show notes. For those of you who are like, give
me that, Give me that, Eddie, Thank you so much,
Come back soon, Love you, Love you too. The veg
News podcast hotline is open for business. Give us a
(30:07):
call at eight eight eight nine to one Vegan with
any questions you might have. This week's question is from
Jill in Sacramento.
Speaker 7 (30:16):
Hi, Chasman, I would like to do more batch cooking
on the weekends and just need some inspiration to get started,
and I was just curious if you have any ideas.
Speaker 3 (30:27):
Thanks so much, Ah, great question, Jill. Batch cooking, for
those who may not know, is when you make a
large amount of ingredients or dishes at one time that
can be portioned for later consumption. It's basically the homemade
version of microwave dinners. But so much better. Okay, now
that we're all on the same page, let's get into
some ideas. Great vegan options for batch cooking are grains
(30:50):
such as rice or quinoa, and proteins such as beans
and lentils. But you could also go ahead and marinate
a large batch of tofusl into differing sizes. Large slabs
could be quickly pan seared, and smaller cubes could be
topped atop salads or mixed into soups and sauces as
they're reheating. Another idea with tofu is to make a
(31:14):
large batch of tofu scramble my favorite Eddie's favorite, and
add in different ingredients as you're doing the final touches
before eating. Maybe one morning you toss in some scallions
and tomatoes, and another day some black beans which you've
already batch cooked, as well as salsa and nouts. You
get the idea. I totally love a tofu scramble, and
(31:37):
preparing the scramble beforehand can really be a time save
in the mornings, and I don't know about you, but
every second of additional sleep takes priority in my mornings.
Dishes such as chili's soups lasagnas and casseroles that can
easily be separated into portions are also really great selections
for batch cooking on weekends. There's a really torific article
(32:00):
on VegNews dot com in the recipes section called ten
Vegan Recipes to make this weekend and eat all week long,
which you should definitely go check out. Well, don't forget
to call in and ask your vegan questions at eight
eight eight nine one Vegan. That's eight eight eight nine
one v E G A N. We cannot wait to
hear from you. Let's check in with veg News publisher
(32:27):
Colleen Holland to hear the latest on all of the
exciting things happening at veg News.
Speaker 4 (32:33):
HQ.
Speaker 3 (32:33):
Hi Colleen, tell us what's going on this week at
veg News.
Speaker 8 (32:37):
Hey Jasmine, and hello to all of our Vegues podcast listeners.
Happy July fourth. I hope everyone's having such a great
day and enjoying their summer so far. Just wanted to
drop by and remind you that we have thousands of
editor approved recipes over on vegues dot com, and we
have so many great ones, perfect for summer and perfect
(32:59):
for ten today. Whether you're looking for a full grilling
menu or recipes for summer salads, appetizers, dips, cottails, and
then of course we have the best vegan dessert recipes
like a strawberry shortcake with coconut cream, gooey coffee smores,
blueberry nectarine crisp, or marshmallow coconut ice cream popsicles. We
(33:23):
literally have thousands of them, so head over to vegies
dot com slash recipes for all the great summertime recipes,
and then also be sure to check out our fun
summer guides, guides to being drinks at Starbucks and peas,
the best Veggie Dogs for grilling, are annual guide to
begin camping, travel ideas where do you want to go
(33:43):
this summer, and all the airlines that have the best
vegan food.
Speaker 3 (33:47):
And really so much more.
Speaker 8 (33:49):
Just check it all out on vegies dot com and
we'll see you guys there, and I hope you have
a great holiday.
Speaker 3 (34:02):
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. Recipes, taste tests, guides,
and so much more. And don't forget to subscribe to
(34:23):
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 Lori
Johnston for their work in the production of this podcast.
(34:44):
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.
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