Notas del episodio
Plant-based chef and regenerative farmer (and mama, and restauranter, and change-maker, and…and…), Mollie Engelhart stopped by the podcast to talk about the realities of farming, the need for regenerative practices, and the deafening pushback she’s been receiving after adding regenerative meat to her Sage Vegan Bistro menus.
Part 2:
Find Dani’s books, courses and webinars:
Find Mollie:
Instagram:
@sowaheart
@thekindsage
@sovereigntyranch
Show notes:
- Origin story- raw vegan ice cream to Sage Bistro
- Veganism & regenerative farming
- The death of ducks and the balance of nature
- Better ways- Raw milk and a slaughter of sheep
- Running a restaurant in a pandemic- deal or no deal
- Where is the support for whole food dining?
- The unethical, delusional vegan ideology
- Breastfeeding goats
- Seed oils and selective breeding
- The holy cow- Interconnectivity born of holistic grazing
- Appealing to a variety of diets
- Divide and conquer-diet lies and agendas
- The paradoxical trap of vegan restaurants
- The fallacy of identity as a Vegan with rules
- Giving your body what it needs
- Mushroom journey, abortion, and marriage
- Being of service and building a bridge between worlds
- Fear is essential to bravery & courageousness
- The power of regenerative agriculture
- Real crisis is microbiology and soil protection
- Sovereignty Ranch & brewery
Palabras clave
sovereignty
new earth
homesteading
parallel society
regenerative farming
vegan
veganism
soil
family values
sage vegan bistro