If you’re searching for science-based nutritional information online, look no further than NutritionFacts.org.  And the voice behind all those interesting videos?  None other than Dr. Michael Greger.  Dr. Greger’s list of accomplishments is impossibly long.  He is an author, physician, public speaker, entrepreneur and healthy eating advocate.  In fact, we think he just might be a robot sent from the future, programmed to help save humanity from poor diet choices.

There are so many conflicting and biased nutrition articles online. NutritionFacts.org feels like an oasis where people can finally find some honest information. Was that the intention of the website when you started?

That’s sweet of you to say. Yes, that was one of the driving forces. I wanted to make a strictly non-commercial, nonprofit, science-based public service providing updates on the latest in clinical nutrition. Whenever a new drug or medical procedure comes out there are powerful financial interests to promote it. But when a new study comes out on the wonders of, say, broccoli, no one hears about it because there’s no profit motive getting it out there. So that why there’s a need for someone to scour all the medical and nutrition journals and rescue all the groundbreaking, life-saving data from oblivion into the dusty stacks of some medical library basement. No one else was doing it so I felt the need to take it upon myself!

Can you give us an idea of how popular NutritionFacts.org is? How many people visit the site in a month?

We’re up to about 800,000 hits a month, with more than 8 million total since we started a year and a half ago. I’m reaching more people in my jammies with this life-changing information than I was touring around the county on the road for over a decade–God bless the internet!

Is there any section on NutritionFacts.org where you can find the health benefits of eating a KFC double-down sandwich?

I actually do talk about the double down! (where even the bun is made out of meat). But not in terms of its benefits. I note that there’s more cholesterol in a single egg than that fast food abomination: http://nutritionfacts.org/video/egg-cholesterol-in-the-diet/

Have you ever tried one? Or maybe a Pizza Hut Hot dog stuffed Pizza?

Sorry, well after the time I started eating healthier (23 years ago)

What do you think when you hear about people running out to try products like those?

Try is not the problem. It’s the day-to-day stuff that builds up. It’s like a kid trying a cigarette. The harm is picking up a bad habit.

That said, more and more people are learning about proper nutrition. Do you sense a healthy-eating tipping point coming?

The world doesn’t have the natural or healthcare resources to continue to eat the way “developed” countries do, and so we’ll be forced to eventually embrace plant-based options (or in vitro meat), but its certainly nice to see people proactively taking more responsibility for their family’s health. I think the internet has a lot to do with that. People now have access to information that would otherwise only be disseminated through for-profit channels that tend to ignore simple inexpensive solutions.

The world doesn’t have the natural or healthcare resources to continue to eat the way “developed” countries do

Let’s assume for a second all our VegBelly.com readers are already vegan or vegetarian, what are a couple easy things they can do right now to improve their diets?

The most important thing they can do is to ensure that they and all the people eating plant-based diets they know are getting a regular reliable source of vitamin B12. See, for example, my two blog posts http://nutritionfacts.org/2011/08/25/vegan-b12-deficiency-putting-it-into-perspective/ and http://nutritionfacts.org/2011/08/30/3964/

We typically ask everyone this question. How are you in the kitchen?

total stud!

If that’s the case, then let’s say His Holiness the Dalai Lama stops by unexpectedly for for dinner, what do you serve?

Whatever he wants!

Your speaking schedule looks exhausting. Any tips to eating healthy while on the road?

Two words: Whole Foods.

What do you do to stay in shape? Do you exercise regularly?

I’m up to walking about 17 miles a day now when I’m home (on my treadmill desk–see http://nutritionfacts.org/video/standing-up-for-your-health/)

Any animals in your home?

Lilly, Charlotte, Emily, and Ralph! ( http://nutritionfacts.org/video/are-cats-or-dogs-more-protective-for-childrens-health/ )

Current album on repeat?

You don’t want to know

What are you reading right now?

Lowman’s Mastering the Art of Teaching, Vanderkam’s 168 Hours, Burkitt’s Don’t Forget the Fiber in Your Diet, Towell’s Western Diseases, and Power and Shulkin’s Evolution of Obesity. And that’s just my pleasure reading

Favorite movie(s)?

I’m a big documentary film fan–if anyone hasn’t seen Forks Over Knives yet, it’s a must see!

Anything new you’re working on that you can share with our readers?

I’m working on creating hundreds of new videos. Subscribe at http://bit.ly/nutritionfactsupdates so you don’t miss a day, follow my work on Facebook and Twitter, and if you feel moved to, please consider donating to my 501c3 nonprofit charity to keep NutritionFacts.org alive and kicking.

Thank you for you time!

This girl was voted as one of the sexiest vegetarians in a 2011 PETA survey.  She’s also the lead vocalist of the heavy metal band ‘The Agonist’.  How do you describe Alissa? Loud. Opinionated.  Beautiful. Compassionate. Awesome.

What does a typical day look like for you?

Well that varies greatly depending on whether or not I’m on the road. While touring, I’m pretty well focused on staying healthy (both mentally and physically) and making sure I can be at my top performance shape every night. So, a lot of my time is spent working out, making food, finding cute coffee shops to relax in with a book or going on searches for cool vegan spots in each city. You’d be surprised how many cities have really awesome little vegan cafes or restaurants. Using the HappyCow app really helps! If I have a lot of time before a show and no interviews or photoshoots, I’ll usually take the day to myself and search out a gym followed by some awesome food… that way I get a little escape from the tour pressures for a few hours.

When I’m at home, I have a really packed schedule. I work 9 hours a day at my “day job”, always followed by three hours at the gym and then usually some band-related meeting afterwards. Needless to say, I really need to plan my meals and pretty much only get home in time to go to bed. When my boyfriend is in town (he also tours with his band Obey the Brave) it’s much easier since he is a good cook and is gradually becoming more and more vegan as time goes on. Hot yoga once a week, studio time for the various musical projects I’m involved with, volunteering with different organizations from time to time – I really have no down time. But I am glad to be so productive and have awesome people around me to help me through the stress!

You’re from Montreal. How’s the vegan/vegetarian food scene there?

Since I became vegan about 15 years ago, the vegan scene has really flourished. There are lots of university-centered areas of the city where you can find 2 to 3 vegan restaurants or stores within the same block. There is a really nice scene here and since Montreal is a rather artistic city anyways, you’ll often find cool cafes or places that are more open minded and offer vegan alternatives in their menu, even if it is not strictly a vegan place. The top on almost everyone’s list is a place called “Aux Vivres” – an absolute MUST visit if ever you come to Montreal. I’ve seen this all-vegan business basically explode over the last ten years. The food is just too good. Everyone, vegan and omnivore alike, loves it there. The fact that we are a very multicultural city also means there are a lot of nice Indian, Lebanese Japanese (etc) restaurants that have vegan options.

How are you in the kitchen? Do you like cooking?

I enjoy cooking but since I have no time I leave it to my boyfriend as much as possible! I always bring a “wow” item like my secret recipe vegan lasagna to any potluck I go to. I love seeing people’s faces when I tell them it’s vegan and it is getting eaten faster than any of the meat plates. If I had more free time I would love to cook more. It’s less expensive than eating out and way healthier.

Let’s say you’re preforming tonight.  What will you eat prior to the show?

I never eat (or I really try hard not to eat) three hours prior to performing. I like performing on an almost empty stomach. Sometimes the timing doesn’t allow this but that’s the ideal for me. I usually avoid caffeine and drink tons of water. I’ll have a VEGA protein shake on stage and finish it up after the set. I like eating something light after the show like salad or soup. Again it depends on the time of year though. Since we spend so much of our lives outdoors or in a van on tour, the temperature really affects us, especially since a lot of venues don’t even heat their backstages in the winter. I definitely eat more carbs like brown rice or whole grain bread in the winter. In the summer I eat almost completely raw.

Your band-mates. Vegans?  Vegetarians?

Actually none of my band mates are vegan nor vegetarian, but my bass player Chris avoids meat as much as possible (he’ll eat fish maybe a couple times per tour but that’s it). Danny’s wife is vegetarian so he is very comfortable with the idea and Simon’s father is vegetarian. All in all they all respect and understand veganism, they are even excited to try vegan food now and then with me, but they do not adhere to the type of lifestyle I do.

Ever get into arguments about food with them?

I never argue about food with my bandmates because they are very respectful and completely “get it”. They know why I’m vegan and they don’t question my convictions. I’ll get into arguments with fans sometimes when they try to shove their non-vegan beliefs down my throat, but I’m always conscious to try to inform rather than scold omnivores. They don’t like feeling guilty and vegans eat super well and completely guilt-free… I think non-vegans feel threatened and get defensive. I like getting into informed debates with people who have done their research though. I literally ALWAYS have a counter argument because veganism is SO bullet-proof that there really is no negative to it (and I’m saying this from the perspective of someone who has dealt with defensive or uneducated omnivores since kindergarten). I think growing up vegetarian and being informed about real life at an early age made me different than most kids… but I think it also toughened me up to be prepared to fight the good fight.

You’ve been featured in a PETA ad against the Canadian Seal Slaughter.  Did you approach PETA?  Or did they approach you?  Can you tell us how that came about?

I actually started doing fundraisers for PETA and WWF and SHAC in high school, so I have always tried to use the vast resources they offer to promote the cause. I think the partnership between PETA and I started when we used some stock footage in our first music video, “Business Suits and Combat Boots”. Since then we try to partner on campaigns and brainstorm cool ideas to promote veganism as well as we can.

You were also named the “Sexiest Vegetarian of 2011″ in a PETA survey, how did that feel?

That was great! I think it’s cool to promote the idea of vegans being sexy and attractive, to shatter the stereotype that vegans are flaky, weird hippies with hairy armpits (not that those people don’t exist too – and more power to them). I was up against some big name celebrities there so I’m glad my loyal fanbase voted my up to #1! I also like the “Sexiest Vegetarian” competition because it equally judges men and women. It’s not a beauty pageant where brainless, plastic bimbos strut around trying to convince the men of the world they are the hottest in their state. It really looks at men and women who clearly have conviction (which is hugely attractive anyways) and uses the celebrity status of these people to show the world that veganism is sexy.

Since you’re in the spotlight, do you feel a responsibility to share animal compassion messages?

I don’t feel a responsibility to do so, but really veganism is what drives me to do everything in life. It is the catalyst for my passion for music and lyric-writing and I feel that having achieved a certain level of notoriety is a great gift – a platform to share information that isn’t shared in mainstream media. Animal rights is of great interest to me and so I share what I am interested in. That’s why I warn people that they don’t have to agree with me, but they can’t expect me to censor myself for them.

In the song ‘Business Suits and Combat Boots’, you can find the line “Fuck your skinned-alive designer wear”. Why not just come out and say how you really feel? (Kidding). How do your fans react? Are they receptive to animal rights messages?

I think many of the fans just like the music, which is very flattering and I’m happy to accept that. There is a special kind of fan that I do come across quite often though, where I can see that they read and understood the lyrics. It’s really amazing to me, to witness that connection with a total stranger, knowing that the music and lyrics clicked for them and they “get it”. I don’t expect everyone to go vegan overnight, and I don’t expect anyone to be perfect. But if a little consciousness could be awakened… even something as simple as someone avoiding meat products once a week or not buying animal-tested cosmetics anymore or opting for fake fur instead of real fur… that is a huge victory to me. Multiplied by every Agonist fan i the world, that is a tremendous reduction in suffering on the large scale. That’s why we call our fans The Prisoners. We are all prisoners in our conditioned state of mind.. but once you open your eyes to a level of knowledge of reality that you can’t turn away from, you are commencing your escape. You don’t have to be part of the system and part of the cruelty. You can work against it. I like seeing young people ascending to that higher intelligence where they understand their place in the world and the impact they have a little bit better.

Any animals at home?

Yes! I have two rescued kitties and occasionally foster other cats or dogs. Both my cats would be dead at the hands of their previous owners if I didn’t step in, and I am truly thankful for them every single day. They are the best part of my life and literally bring me more joy than you can imagine. I love them with all my heart and I wish they could come with me on tour!

OK, you’ve travelled all over the world preforming. Do you find it difficult to eat healthy when you’re on the road?

Actually, surprisingly, no. Even in countries where I cannot communicate I am always able to find something vegan to eat. Fans help a lot too, suggesting places I can go sit down and eat in their cities, etc. I find Twitter really useful for connecting with fans quickly.

Are you an early riser? Or night owl?

If I had it my way I’d be like a cat and just nap for 3 -4 hours every 5-6 hours. I prefer to rise and set with the sun though overall – it feels more natural.

Favorite place you’ve travelled?

I think I’d have to say Japan, but Peru, Austria and a few other places are up there too.

How do you like your caffeine?

I avoided caffeine for a lot of my life, but now I will eat dark chocolate and drink coffee (working in an office it’s really nice to start out my day with a warm cup of coffee, but I’m thinking about stopping that soon just to cut down on caffeine.) I try to have as little caffeine as possible actually. Not because it hypes me up to much or anything, just because I prefer to avoid it.

How is exercise an important part of your life?

I work out 5-6 times a week, 30 minutes HIIT usually as well as strength training on 2 muscles groups per day. I love working out. It is seriously the best remedy for anxiety, depression, self-esteem issues, etc. It makes me feel amazing and I am literally a happier and healthier person when I work out regularly.

Current album on repeat?

Chris Cornell’s “Euphoria Morning”

What are you reading right now?

A guidebook on stress-reduction and relaxation.

Favorite movie(s)?

Hmm… still probably The Little Mermaid. She’s the reason I started singing!

Favorite piece of kitchen cookware?

I use my kettle a lot!

What’s next for you? What are you currently working on?

I’m working on some really cool musical projects aside from The Agonist. I’m really excited about them. Otherwise I’m also trying to find time to get back into painting and build up my artist’s portfolio again.

Where can people learn more about you?

My facebook page is www.facebook.com/AlissaWhiteGluzFans. My instagram is @alissawhitegluz and my twitter is @awhitegluz. There are a lot of random “information” sites online (including wikipedia) that have incorrect information about me (I can’t be bothered to try to correct them all) so internet tabloidism isn’t really the best source. To get to know me best you should listen to The Agonist

He is a PETA spokesman, animal lover, vegan, and all around good guy.  Who are we talking about? None other than Jackass star Steve-O.

You went from ingesting just about anything, to only plants. How do you feel these days?

I’m 38 years old now, in some ways I feel like I’m falling apart, but my diet has nothing to do with that. All things considered, I feel fantastic!

Do you find following a vegan lifestyle makes you feel a little more harmonious with nature?

Absolutely. I should mention that I recently added clams and mussels to my diet, because they don’t have faces, brains, or central nervous systems. Also, farming them is minimally (if at all) damaging to the environment, and they are very nutritious. Other than clams and mussels, though, I do adhere to a strictly vegan diet and I couldn’t be happier about that.

Word is you’re pretty handy with a stapler, but how are you in the kitchen?

About a year ago I swore off the microwave oven (except when I’m traveling and have no other options). I’ve gotten in the habit of using ovens and frying pans, but I don’t really consider myself much of a cook. I’m more of an “arranger” and “heater” of veggies. Basically, I make salads and cook veggie burgers, and that’s about it.

You narrated Farm Sanctuary’s documentary ‘What came Before’ which contains some difficult footage to watch. When you see animals being abused, do you find yourself getting choked-up or angry?

I had already been vegan for over a year when I watched the documentary, Earthlings. Not only will I never forget it, I think of it regularly. If everyone watched that documentary in its entirety, I believe that most people would be vegan.

Ok, let’s say you lost a bet and had to get a vegetable tattooed on your body. What do you go with? And where?

About ten years ago I got a marijuana leaf tattooed on my right wrist, but since getting sober almost five years ago I had it changed into a palm tree with a sunset behind it. If I were to get more vegetation tattooed on me (which I wouldn’t necessarily need to lose a bet to do), I imagine it might be some type of “obscenity” involving a cucumber.

You’ve done a lot of work with PETA. What’s that organization like to work with?

The folks at PETA have always been wonderful to me, it’s been a joy to work on the campaigns I’ve been involved in with them.

You have a couple of dogs. Have they ever broken anything in your house?

Walter and Bernie haven’t broken anything I can think of, but they sure love terrorizing other dogs and people.

OK, you travel all the time. Do you find it difficult to eat vegan when you’re on the road?

In this day and age, it’s really pretty easy to be vegan just about anywhere (in the USA, at least). To make it even easier though, I go to considerable lengths to make sure that I have a fridge in my hotel room to keep groceries in.

What do you do to stay in shape? Do you exercise regularly?

I got into surfing about a year ago, and that’s helped me stay in shape more than anything else. Other than surfing, I like to hike, ride bicycles, and do yoga (even though I do yoga pretty rarely).

Current album on repeat?

Cirque Du Soleil’s Amaluna soundtrack.

What are you reading right now?

The last book that I really loved is called Ishmael by Daniel Quinn.

Favorite movie(s)?

Harold and Maude

Anything new you’re working on that you can share?

I’ve been traveling around doing a live comedy show, my tour dates are on www.steveo.com, and I have a new television project that I’m very excited about, too. Thanks so much for taking the time to do this interview with me! Steve-O

No, thank you Steve!

Photo Courtesy of Flickr user @gageskidmore

Rich Roll is an ultra distance triathlete, an accomplished author, wellness advocate and entrepreneur.  And he’s fueled solely on plants. There’s nothing this guy can’t do – except perhaps tame wild wolves.  Enjoy a few moments with this amazing athlete.

Completing the Ultraman (A 320 mile/515 kilometer triathlon) is an incredible accomplishment. What are some of the things going through your head before an event like that gets underway? And what are you thinking about just prior to crossing the finish line?

Incredible fear buttressed by extreme excitement that somehow translates into a weird inner calm. The event is so long and daunting, the only way through it is to erase all thought of what you are about to tackle and just be present and focused on the immediate now – the next swim stroke, the next mile of the ride or the next 100 yards of the run.

After a race, is there a special food you reward yourself with?

After a race like Ultraman or EPIC5, you sort of lose your appetite for a day or so, so I don’t end up eating that much. After a couple days however, I’m starving. I’ll enjoy some of what I call my favorite vegan junk foods – vegan pizza, coconut milk ice cream and french fries – not what I usually eat or recommend on a daily basis but a treat.

In your book Finding Ultra, you speak of your experiences overcoming a number of very personal obstacles. Was there ever a moment you hesitated writing something because it felt too personal?

I definitely had a few panic attacks writing the book. I knew the only way the book would work was if I was willing to be very vulnerable and bring to light certain things about me and my past that I can’t say I’m proud of. It’s the authenticity and darker corners of human nature that have created the emotional connection that people are responding to. I had to write it like it was a private journal nobody would ever read. Every once in while during writing sessions I would have a flash thought where I could see the book on a shelf in a bookstore and all I could think was, “Oh my God, people are going to actually read this?” Then I would have writers block for days.

Let’s say somebody reading this right now is finding themselves in a mental or physical rut. Any advice you can give them?

Mood follows action. If you wait until you feel better to do something or implement a positive change in your life, you will probably never do it. You have to take the action first, and the mood change will follow. Baby steps move mountains, and you cannot underestimate the power of momentum. So the important thing is to make a decision and just begin.

If you wait until you feel better to do something or implement a positive change in your life, you will probably never do it.

OK, serious question time. Imaginary 5K race. There’s you, Brendan Brazier, and Scott Jureck. There is also a pack of wild wolves chasing you. Who crosses the finish line first? Who tames the wild wolves? And who records the resulting viral video?

I’m the guy who’s trying to record a video while being devoured by wolves as I watch Brendan and Scott run off in the distance.

You’ve travelled extensively. Can you name some of your favorite places to run/bike/swim?

My favorite place to swim is Hanalei Bay in Kauai. Hands down the most beautiful beach in the world. My favorite place to run & ride is the Santa Monica Mountains where I currently live. The best cycling I have ever found.

Where is a place you have not been, but would like to travel to enjoy a morning run/bike/swim?

I just saw some images and video of the Challenge Wanaka race in New Zealand. Looks like a magical wonderland.

Most dangerous animal you’ve encountered while out exercising? (Squirrels and little birds count)

I’ve had more than a few close calls with rattlesnakes on my local trails. Still waiting on an encounter with a wild boar on the trails of Kauai.

Current album on repeat?

Ryan Adams, Ashes & Fire

What are you reading right now?

My dad’s new book, “The Hopkins Touch” by David Roll

Favorite movie(s)?

The Graduate

Favorite piece of kitchen cookware?

Vitamix

How do you like your caffeine?

1 cup of strong black coffee in the morning

Any animals at home?

Bodhi, our golden retriever

What’s next for you? What are you currently working on?

I recently launched a podcast (The Rich Roll Podcast) which is my new obsession; long–form interviews with some of the fascinating people I have met along the way on this journey. It’s health & fitness oriented but also focuses on holistic wellness, inspiration and how to live a more authentic life. You can find it on iTunes HERE.

Also excited about my line of nutrition products on my Jai Lifestyle website. We have a plant-based protein recovery formula called Jai Repair, which also includes powerful anti-oxidants like resveratrol and also cordyceps mushroom extracts, which help improve lung capacity and oxygen utilization efficiency. In addition we have a B12 supplement, a digital e-cookbook and a meditation program.

Thanks Rich!

Web - www.richroll.com
Facebook - www.facebook.com/richrollfans
Twitter – @RichRoll

Seth Tibbott is the founder of Turtle Island Foods, the company which created ‘Tofurky’.  A product that’s been covered with intrigue by the likes of The Wall Street Journal, The Washington Post and now VegBelly.com.  Ready to learn more?  Great!  Pre-heat that oven, sit back and let’s learn about Seth and everyone’s favorite “Holiday Stuffed Roast.”

So how did you come up with the name Tofurky?  Was there a second name in the running?

Tofurky, or actually “Tofurkey” was a word invented in the late 1970′s to describe turkey flavored tofu of various kinds. When I first started delivering tempeh to 8 local natural foods stores in Portland, in 1980, there was a “Tofurkey Sandwich” that I used to eat for lunch made by a small portland company. They stopped making it around 1982. I always liked the name and since no one had trademarked it, we dropped the “e” and trademarked the name Tofurky in 1996. There was some opposition from others involved in the process who thought it was “too silly”. “Holiday Stuffed Roast” was one of the other boring alternatives suggested. I had been in business for 15 years at the time and there wasn’t anything fun about our marketing though I personally loved to have fun. So I thought, “let’s have some fun and be more who we really are and see what happens.”

You got started in 1995. How much has the Tofurky changed since then?

The first Tofurky recipe can still be found on the internet. You basically mash up and season tofu, put it into a colander lined with cheesecloth, carve out a hole in the middle and add stuffing, turn over on a pie pan, baste and bake. Super labor intensive but good as long as you ate it right when it came out of the oven. Did not freeze well. The current recipe is a combo of seitan and tofu and we have been using it since 1998, refining it slightly to improve taste and texture but basically is unchanged since 1998.

Any crazy marketing ideas? It feels like you can have some fun with a product like Tofurky.

We want a Tofurky balloon in the Macy’s day thanksgiving parade. We think that would be fun. We also want to run a series of Tofurky Trots on Thanksgiving each year in towns across America to raise some money for some good causes. We had the first one this past year in Portland, OR and it was a blast. Fun is an important way that we connect with our fans and customers and it is who we really are. It’s important as we grow to remember to still have fun and not let the pressures of business get to us.

We want a Tofurky balloon in the Macy’s day thanksgiving parade. We think that would be fun.

Your company Turtle Island Foods makes more than just Tofurky, what’s your best seller?

We have 22 Tofurky items now and 7 tempeh items. Tofurky Italian Sausages are our number one best seller followed by hickory smoked deli slices.

Have you ever been in a grocery store and witnessed someone buying or maybe staring puzzlingly at a Tofurky? Do you approach customers in the store?

Yes. It’s pretty cool to step down from the ivory tower of Tofurkylandia and watch the retail process at work. I approached one customer last year buying a Tofurky feast in Ithica, New York. It was both interesting an a little weird so generally I just stand by and watch now.

Any other products you’d like to attempt to create one day?

No one has succeeded with steak or ham yet so those would be cool. Any food of animal origin, especially those notorious for extra brutal practices like faux gras are of particular interest but nothing is off the table.

OK, we know you make a mean Tofurky, but how are you in the kitchen?

Very average. I just cooked Tofurky ground beef sloppy joes tonight and they were excellent. Of our products, the one I enjoy cooking the most is the Tofurky roast. I like to experiment with bastes and cooking methods. I love the leftovers which seem to improve in the frig.

What’s the most common way for you to burn off all those Tofurky calories?

Racquetball, golf and ellipticals.

Favorite piece of kitchen cookware?

Toaster oven and a good seasoned cast iron skillet

Any pets around the house?

Two cats, Scarlett and Yuri.

Current album on repeat?

Avett Brothers, The Carpenter

What are you reading right now?

Gettysburg by Stephen W. Sears

Favorite movie(s)?

Sideways, Papadopolus & Sons

How do you like your caffeine?

Soy mocha, no whip

What’s next for you?

Have been toying with the idea of a concept called “Veggielandia” which would be an upscale vegan shopping mall/museum/cooking school. A center that showcases great vegan products and ideas and interprets them to the public. It’s a high risk, out there concept which is what really gets my juices flowing.

Thank you Seth!

Learn more about Tofurky at www.Tofurky.com

Funny and opinionated, we spend a couple of minutes with author and founder of Vegan.com Erik Marcus.

What’s your greater love; Food or Technology?

Neither. I do what I do because I don’t want animals slaughtered for food.  And I embrace tech as a means to save as many animals as possible.

I’m really not all that technically savvy and everything that says so on Wikipedia is false. I’ve got a few friends who help me with all the hard stuff. That said, I think it’s really important for animal advocates to know how to use online tools for the benefit of animals. I talk about some of that in my Ultimate Vegan Guide.

As for food, I keep it really basic. Fruit, coconuts, big salads, and yellow split-pea-dal make up the bulk of my diet. When I eat fancier I don’t feel as good.

What in the food industry today makes you boil with anger?

You can’t allow yourself to get angry over this stuff or you won’t think clearly. It’s obvious that the mouthpieces of Big Food are a bunch of third rate liberal arts majors and sell-out Registered Dietitians. What’s interesting to me how lame the industry’s talking points are. They’re often written by people who don’t even know the subject well enough to be convincingly deceptive. Incompetence is everywhere in the world, but it’s especially concentrated in the food industry’s lobbies and councils. They’re stuffed with mediocre people just wanting a paycheck. They’re not even good at being sleazy.

Incompetence is everywhere in the world, but it’s especially concentrated in the food industry’s lobbies and councils.

Let’s say you’re having guests over who have never had vegan food before. You’re cooking. What’s your go-to meal?

Probably Mark Reinfeld’s Mediterranean Pistachio Crusted Tofu with Saffron Quinoa Pilaf. Sounds good, doesn’t it?

 What kind of food did your parents serve growing up?  

Lots of red meat, white flour, and refined sugars. They didn’t know any better in the 1970s. Nobody did. I wasn’t allowed to leave the table until I finished my milk. In my mother’s defense she did bake whole grain bread and put spinach in the meatballs, but on the whole I’m surprised I made it past puberty without having a stroke.

I’m surprised I made it past puberty without having a stroke

Do your friends/family support and understand the way you eat?

For the most part, everyone’s cool about how I eat. I wouldn’t be friends with someone who wasn’t. Several friends have gone vegetarian or vegan because of my influence, and all have certainly moved in that direction.

Are you an early riser?  Or night owl?

I’m up by 6:30 most mornings and asleep by 11. I won’t compromise where sleep is concerned. I need eight hours and I make sure I get it.

How do you like your caffeine?

I’ll drink a cup of coffee every morning for a couple weeks and then stop for a couple weeks. I can take it or leave it.

What does a typical day look like for you?

A few hours in the morning working on whatever my main projects of the week are. I organize most of my work through GTD and Omnifocus, and I’m generally working on a project that I think will in some way keep farmed animals from harm. If I’m doing something especially draining I use the Pomodoro technique to power through. I try to do all my work in the morning since I get stupider as the day progresses.

Any monkey can turn the crank. What’s important is choosing the most meaningful projects.

What’s your work-out schedule like?

I don’t really work out. I hike for a minimum of an hour most days and often fit in some yoga or an ocean or waterfall swim. If I ever move out of Hawaii I’ll get back into rock climbing which I adore, but there’s pretty much no climbing opportunities on Maui.

Current album on repeat?

Shpongle’s “Are You Shpongled?” and random Snatam Kaur or Krishna Das.

What are you reading right now?

Nothing worth recommending. The last good book I finished was Lying by Sam Harris.

Favorite piece of kitchen cookware?

My Blendtec. I only wish I bought one ten years ago instead of last year.

Anything interesting you’re working on that you can share?

I just published a book on Nexus 7 tablets. It’s the first thing I’ve published in about 20 years that’s not vegan-oriented. I needed a break from thinking about animals, and I decided it would be fun to take on a five week intensive technical writing project. Now I’m back to being a full-time pain in the meat industry’s ass.

Where can people learn more about what you’re up to?

I’ve posted highlights of my work to ErikMarcus.com

Even with the vastness of the internet, Kathy Patalsky is one of those people who you’ll eventually stumble across.  She’s everywhere.  A serial entrepreneur constantly trying new things.  You’ve probably stumbled across one of her recipes or websites and not even known it. We caught up with Kathy to ask her about some of her projects, and to find out what kind of people-food her cat likes…

You’ve got a new book coming out called “365 Vegan Smoothies”. What was the toughest part about writing that book?

The volume of the number of recipes was quite a challenge to balance in my head. As a creative person, the organization factor of writing a book is the biggest challenge for me. But it worked out better than I had expected. I can be surprisingly organized when I need to be! Since I did both recipes and photography, it was quite a project! But I’m so very excited for everyone to see it next spring!

Your website has mouth watering pictures of vegan food. Do you take the photos yourself? Any food-photography tips you can share?

I take all the images myself. I am self taught. I have a great post on food photo tips if you want to delve into that subject.
http://kblog.lunchboxbunch.com/2011/03/15-food-photography-tips-for-bloggers.html

You make some amazing recipes. Where do you get your inspiration from?

I am easily inspired by high quality ingredients. I can simply foot the rockery store or farmer’s market and find some amazing produce and center my recipe around what I have found. I am also inspired by my own childhood food memories. I love vegan-izing old favorites like pizza, holiday desserts, classic sandwiches and more.

You’re clearly an animal person, how many pets are around your home? Do they sample the food you make?

I have one cat, Nelly. She is going on 12 years and my pet soul-mate. I adopted her in LA when she was a kitten. She has been everywhere with me, LA NYC DC and even a cross country road trip. Obviously since she is a cat, she doesn’t eat much people food. But she does have a nose for sweet potatoes.

How did you come to be vegan/vegetarian? Did you have an ah-ha moment?

I was a teenager and just always felt grossed out by meat. I’d pick out the veins of chicken and ask my mom what they were. And when it finally clicked in my head that this was a living creature, I shunned meat for good. My vegan aha moment was in 2000, I was standing in my kitchen cooking some scrambled eggs and had a deep long thought about just what an egg was. It just hit me and I knew I couldn’t eat another egg. Dairy soon followed and soon I was vegan. Of course I was vegan on and off for the first few years, adjusting to a new diet. Frozen yogurt was my biggest weakness. But thank goodness SO many vegan soft serve spots now exist and are way better than dairy! Cashew pumpkin pie for yo from Lula’s in NYC? Yes please!

What kind of Food did your parents serve?

Traditional California food. Lots of farmers market veggies, but still meat, eggs and vegetarian options too. Lots of cheese and dairy. Pasta and Mexican food.

What was your favorite food growing up?

My mom’s Vegetarian Spinach Tomato Ricotta Lasagna and homemade guacamole.

Do your friends/family support and understand the way you eat?

Yes. There are very few people in my life who think I am nuts for eating vegan. Most people are envious and curious about my lifestyle.

Who are some vegans/vegetarians out there that you admire and why?

Oh gosh, so many. You can take a look at my Veggie Girl Power interview series to see a few of my favorites. I don’t like name dropping just because there really are SO many amazing vegan bloggers, cookbook authors, speakers, activists, fashion designers, restaurant owners and more.

Ever relapsed? Any non-vegan/vegetarian food you still crave?

Just in college a bit. I was stupid and tried Atkins for a month. Worst month ever. I felt like complete crap. I reverted to my vegan ways and never looked back.

What would be some advice you could give to those trying out a plant-based diet for the first time?

Make sure you have a few favorite meals and foods that are easy to make. You never want to feel like you have to grab some mainstream food simply because it is the easy way out. Vegan eating can be easy, if you put some time into finding go-to foods and recipes you love and crave.

Are you an early riser? Or night owl?

Both. Does that mean I don’t sleep? Sometimes. It depends what coast I am on.

What does a typical day look like for you?

Probably a lot like yours, only I have a cat on my desk, maybe my pajamas on until noon, and I get to eat my work.

Favorite place you’ve traveled?

Paris with my husband. I also love anywhere tropical, sunny and flip flop-shoe approved.

How do you like your caffeine?

Matcha is my new favorite energy boost during the workweek. I make a matcha shake on most days. I usually have one soy latte a week for weekend brunch.

What’s your work-out schedule like?

It depends how crazy my work schedule is. But I am always happy to fit in tennis, yoga or a few long walks or jogs when I can.

How is exercise an important part of your life?

Exercise is a way to de-stress and energize / strengthen my body. I am in awe of marathon runners and people who really do go to the gym everyday. I’m just not that person though. I’d rather do a few minutes of stretching and deep breathing than force myself to do a heavy workout on a day when I am just not feeling it.

Favorite movie(s)?

Titanic (cliche but true)

Favorite piece of kitchen cookware?

Vitamix

Where can people learn more about what you’re up to?

I update my blog quite regularly, so you can find any updates there.

Thank you Kathy for your time!

Website: healthy-happy-life.com and findingvegan.com
Twitter: @lunchboxbunch
Facebook: Facebook.com/lunchboxbunch
Pinterest: http://pinterest.com/kpatalsky/
Also: www.findingvegan.com

No Meat Athlete started in 2009 as a simple blog for founder Matt Frazier to journal his transition to a vegetarian (now vegan) diet while training to qualify for the prestigious Boston Marathon. The blog quickly built a large following and today, No Meat Athlete is a highly-trafficked site and invaluable resource for any plant-based athlete looking for inspiration, training tips, nutrition information, and vegan recipes to fuel an active lifestyle.

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“No Meat Athlete” is a great name.  So is your slogan “Runs on Plants”.  How did you come up with those?

Thanks! I wish there were a great story about how I thought of them, but they both just sort of came to me. I liked “No Meat Athlete” because it rhymed, and “Runs on Plants” was one of the only good candidates when I was brainstorming slogans for the back of the shirts that would get the point across to other runners in just a few words. So as you can tell, my process was pure rocket science.

No Meat Athlete is one of the most popular Vegetarian/Vegan Running websites online, how many people are behind-the-scenes making it a success?

Right now, there are five of us. On the site itself, it’s me, Susan Lacke, and Doug Hay. We all write articles, Susan handles most of the Facebook posts, and Doug helps out with a lot of projects and keeps stuff from blowing up when I mess with it.  And then there’s my wife, Erin, who handles the customer service with our shirts, and Kristin, who folds and ships out each and and every shirt. We still do that on our own, no fulfillment center or anything like that, which I think is cool.

Your website says you like to cook.  Let’s say Bill Clinton (who enjoys a plant-based diet) is coming over for dinner. What’s your go-to-meal you’d make?

Yeah, I love cooking!  My very favorite food to cook, both before I became vegan and after, is Italian. If Bill were coming over, I’d make gnocchi for him (they’re little potato-pasta dumplings that work just fine without eggs). Probably with a fresh, garlicky, red sauce with green olives, but if it were summertime then definitely pesto.

How did you come to be vegan/vegetarian?  Did you have an ah-ha moment?

For me, the first urge to become vegetarian felt like an inconvenient one — I was really into running and I wanted so badly to qualify for the Boston Marathon. But never having looked into it seriously, I assumed that if I decided to stop eating meat (for ethical reasons), my training and recovery would go out the window and I’d have to give up on the dream of running Boston. Finally, at a seminar (with Tony Robbins, the guy from those 80’s infomercials), I learned about all the health benefits and started to think, “Maybe I could make this work.” So I stopped eating all meat except fish right away, and phased out the fish over the next month or so. Just six months later, I qualified for Boston, taking over 10 minutes of my previous best time. From there, I was hooked!

Gradually over the next year or so, I eliminated most dairy from diet because I came to believe it was unhealthy. But I still had it in my head that I just couldn’t give up cheese! Finally, I realized it was just a matter or drawing a line in the sand and saying, “Okay, for now on I’m vegan.” Once I made that decision, I found it shockingly easy to be vegan.

For me, the first urge to become vegetarian felt like an inconvenient one

Who are some vegans out there that you admire and why?

Wow, there are so many … obviously, people like Brendan Brazier, Scott Jurek, and Rich Roll for what they’ve done as vegan endurance athletes and as authors, getting the message out there that you can do some crazy stuff with just plants as your fuel. On a slightly more personal level, Leo Babauta, who writes the blog Zen Habits, Gena Hamshaw from Choosing Raw, and Karol Gajda are all amazing bloggers who happen to be vegan and whom I really respect and admire for a lot of reasons, some related to their diet choices but others totally unrelated.

Ever relapsed?  Anything you still crave?

No, not once! One thing I learned from Karol, who I mentioned above, is the idea that if I am accidentally served something with dairy or eggs in it, I’d rather eat it than have it go to waste if I can’t find someone else to give it to. That’s happened two or three times, but I don’t consider those relapses, because I’ve decided it’s a policy that fits with my beliefs.

I really don’t crave animal products much at all. At the beginning I missed some of my favorite foods like buffalo chicken wings or pizza with real cheese on it, but I’ve gotten so used to the vegan substitutes that it’s not an issue. There are so many great ones out there now, and while they’re not identical, they’re close enough to satisfy a craving.

What would be some advice you could give to those trying out a plant-based diet for the first time?

Start small, gradually reduce the amount of meat you eat, and go easy on yourself. New habits are hard to form, and the easier you can get a “win” at the beginning, the more likely you’ll stick with it and build on those wins.

What worked really well for me was slowly reducing the number of legs on the animals I chose to ate. For an entire year (before I even considered going fully vegetarian), I didn’t eat beef or pork, the meat from four-legged animals. Then I cut out birds, the two-legged animals, and only after a month or two of that did I decide to fully stop eating fish (zero legs, of course).

I realize that not everyone works that way, and for some people the huge change all at once can be a big motivator. But if that’s you and you find that fails, give yourself a break and do it gradually.

One more thing — when I say go easy on yourself, I mean don’t try to eat the healthiest vegan food in the world right away if your taste buds are still craving meat. If you need to, rely on the meat substitutes for a while, accepting that they’re not all that good for you but it’s part of the process of getting to where you ultimately want to be. If it’s too hard at first and there’s too much demand on your willpower, you’ll slide backwards.

How do you like your caffeine?

I’m a bit of a coffee fiend. No sugar or anything else in it, just black. I’m sort of snobby about it too; I don’t like it if it’s too weak or not fresh. But I don’t think it’s the healthiest thing in the world so I try to limit it to a few times a week. I’ve found that I can replace it with green tea or decaf or even skip caffeine entirely and be fine, but I always start to miss it. I’ve decided that it’s one of those things that my life is better with than without, so I don’t mind having it a few times a week as long as I know I’m not addicted.

How is exercise an important part of your life?

It’s crucial! If I don’t exercise, I get cranky, and then my wife tells me to go out for a run and come back when I’m feeling better. And it always works, even when running is the thing I least feel like doing in the moment.

There’s something about moving that is just built into our DNA, and when you go for long periods without it, things get out of whack. You get depressed or weird things start aching, and you start to feel way older than you are. The tough part is that when that spiral starts, exercise drops way down on your priority list and the idea of getting back into the habit seems overwhelming and impossible. That’s when it helps to have someone else telling you to do it!

There’s something about moving that is just built into our DNA, and when you go for long periods without it, things get out of whack.

Current album on repeat?

What We Want, by Now You See Them, a local Asheville, NC band that just broke up. I’m in mourning.

What are you reading right now?

Linchpin, by Seth Godin. Rereading it, actually.

Favorite movie(s)?

Office Space!

Anything interesting you’re working on that you can share?

Yes! I’m actually working on my first print book, with a publisher, that’s due out next fall.  I haven’t officially announced it on my blog yet.

You’ve created a number of helpful resources for people.  Can you tell us about those?

Sure. What I’m most proud of are the Marathon Roadmap and Half Marathon Roadmap, guides for running your first race of either distance, and doing it with a plant-based diet.

I get so many emails, tweets, and Facebook posts from people, even new runners, who have used these guides to finish their first races and are so excited to tell me about it. And so many of them do it in No Meat Athlete shirts which is even better! It’s very cool for me to see people getting the message out there, that you can do this sort of thing with a plant-based diet, by actually going out there and doing it.

 Where can people learn more about what you’re up to?

The best place is definitely NoMeatAthlete.com, where in addition to the blog, I’ve put together a completely free, 10-part email series on the essentials of plant-based nutrition for endurance sports. You can sign up for that here, and then you’ll also get occasional updates about new blog posts and stuff like that.

Thank you Matt!

Website: http://www.nomeatathlete.com
Twitter: @nomeatathlete
Facebook: http://www.facebook.com/NoMeatAthlete
Linkedin: Matt Frazier

Colleen Patrick-Goudreau is the creative mind behind www.compassionatecook.com

You’ve undoubtedly come across one of Colleen Patrick-Goudreau’s cook books while browsing at your favorite book store. She is one of the friendliest, most successful (and busiest) plant-based cooks, writers and speakers you’ll find anywhere out there these days. Prepare to delve into the healthy and compassionate world of C.P.G.

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How did you come to be vegan/vegetarian?  Did you have an ah-ha moment?

I grew up eating every kind of animal – anything that walked, swam, or flew. My father owned ice cream stores and would bring home tubs of ice cream home to store in our separate ice cream freezer. At the same time, I – like most children – had a deep sense of compassion for animals, suffered when they suffered, and intervened when I was able. My parents and other adults supported this compassion, but they also taught me to compartmentalize it. I was taught that some animals were worthy of my compassion (the stray dogs and cats or wildlife I helped) and some animals were “here for us” and thus deserving of our compassion only to a point. And these were the same animals all over my wallpaper, my pajamas, my childhood books and games, my bedspread, my favorite television shows and movies: lambs, calves, pigs, ducks, geese, turkeys, and chickens.

I could have gone about my whole life staying desensitized, but luckily I read John Robbins’ Diet for a New America when I was 19, which started me on a path to learn everything I could about the exploitation of animals for human consumption. I stopped eating land animals immediately, and several years and several books later (especially Gail Eisnitz’s Slaughterhouse), I stopped eating (or wearing) anything that came from an animal. I just did not want to contribute to violence towards animals or people – violence I would never participate in directly. So, when I became vegan (12 years ago now), it was a very natural and joyful decision that has had many unexpected gifts.

You’ve written a number of fantastic Vegan Cook Books, what’s the most difficult thing about starting one?

Organizing it so that the recipes are in a proper and reader-friendly context and so that there’s variety.

Where do you get inspiration for new recipes?

The seasons!

Are you an animal lover?  Have any pets around the house?

I absolutely need to be in the presence of animals at all times, and I’m lucky enough to say that my two cats, Charlie and Michiko, never leave my side. When I’m not with them, I take my neighbors’ dog, Delta, on hikes, and I visit Animal Place as often as possible to get my fix of goats, cattle, pigs, chickens, sheep, and turkeys!

What would be some advice you could give to those trying out a plant-based diet for the first time?

Take the 30-Day Vegan Challenge! And in it you’ll find everything you need. Seriously! But a little advice?  Well, I think that, for many people, the idea of becoming vegan – of manifesting their values of compassion and wellness – can initially appear intimidating and daunting. The mission of my work is to debunk the myths that surround a vegan lifestyle and to give people to tools and resources they need to transition joyfully, healthfully, and confidently. One of the ways I do this is to take veganism out of the box. I encourage people to recognize is that what we call “vegan food” is food they are already familiar with: vegetables, fruits, beans, grains, mushrooms, nuts, seeds, herbs, and spices. In the case of baked goods, it’s flour, sugar, cocoa, chocolate, vanilla, baking powder, baking soda, cornstarch, and yeast. I focus on the normalcy of what we call “vegan food” – whether it’s cooking or baking. When we take it out of the box called “vegan,” it’s a lot less daunting for people and a lot more familiar. It’s one of the reasons I tend to use air-quotes when I say the word “vegan.”  We’re talking about normal food that people already eat.

It’s one of the reasons I tend to use air-quotes when I say the word “vegan.” We’re talking about normal food that people already eat.

Let’s say Bill Clinton (A vegan) shows up for dinner. You’re cooking. What’s your go-to meal?

Tempeh pate as an appetizer, then, kale salad, some kind of lentil stew, and a beautiful pie or cake.

Are you an early riser?  Or night owl?

Early! 5:30 is my favorite time to wake up – still dark out. Love watching the world wake up while I’m reading a book and drinking my tea!

What does a typical day look like for you?

Arise, read, make tea. By 8 a.m., I’m at my computer checking email, then focusing on writing. It might be a podcast, it might be an article, a book, a talk, or a video script. Some days I have meetings and interviews, though I prefer to schedule them in the afternoon. At lunchtime, I run 6 miles, then I return home to shower and dress, eat lunch, then return to the computer for more writing – or to the back garden for reading, research gathering – then more writing. I make a simple dinner for my hubby and me and tend to read at night or watch a movie with my hubs and cats. (If I don’t run at lunchtime, I run or hike in the late afternoon.)

Favorite place you’ve traveled?

Italy – Umbria and Tuscany.

How do you like your caffeine?

I’ve never had a cup of coffee in my life. Tea all the way.

What kind of food did you eat growing up?

Pot roast, frozen veggies, iceberg lettuce, and lots of sweets! (My father always had cakes, cupcake, and frosting in the house!)

How is exercise an important part of your life?

Very. See above.

Current album on repeat?

David Gray’s White Ladder

What are you reading right now?

Spillover: Animal Infections and the Next Human Pandemic by David Quammen (you can follow me on Goodreads!)

Favorite movie(s)?

The Human Condition, Out of the Past, Le Cercle Rouge are my Top 3, but you can actually see my favorites here http://www.compassionatecook.com/resources/films

Favorite piece of kitchen cookware?

My knife.

Anything interesting you’re working on that you can share?

Right now, my priorities are: spreading the word about The 30-Day Vegan Challenge (www.30dayveganchallenge.com) so people use as the ultimate guide for making the transition! I’m working on a new books series of my essays on compassion. Working title: The Joyful Vegan: Reflections on a Compassionate Life; and I’m working on producing a TV show, but I can’t tell you about it, because it’s top secret! Hopefully someday you’ll hear about it when it airs!