vegan cheese

Cynthia Duran, owner of Xinca Foods, had been seeking a vegan cheese to accompany her pupusas when, at the 2022 Summer Fancy Food Show, she met fellow exhibitor Dina DiCenso, cofounder of RIND by Dina and Joshua, who was debuting RIND's Carrot Cheese. In this episode, recorded on the 2023 Summer Fancy Food Show Big Idea Stage, Julie Gallagher, SFA’s director of content development, delves into how their serendipitous meeting led to the launch of Carrot Cheese and Loroco Pupusas.

Spill & Dish is Powered by Simplecast.

Episode #40

Is a Plant-Based diet optimal for meeting your health goals? Aneesh talks to Pasquariello about the plant-based diet, myths around it and its efficiency for meeting your health and fitness goals. They also discussed the controversy around Soy, Vitamin B12 and the Gamechangers Documentary. Tune in Now.

--
Luca Pasquariello is an online Fitness Trainer helping Vegans building a stronger and healthier lifestyle. 

An all-around bon-vivant, Aneesh Bhasin is a commentator on all things cool and is one of GQ’s 30 most influential young Indians. Follow him on Instagram and Twitter at @aneeshb

--
You can listen to this show and other awesome shows on the IVM Podcasts website at https://ivmpodcasts.com/

See omnystudio.com/listener for privacy information.

For so many current or potential vegans, cheese is a vital factor that holds back the joys of plant-based pizza. The father-son team of Mike & Joe Hill, Co-Founders of One Planet Pizza, are making that their challenge to solve.

We’ll soon be seeing One Planet Pizza in some of the country’s biggest supermarkets, so it’s a perfect opportunity to discover the story behind Mike & Joe’s journey. 

We learn about how they integrate non-family into strategic roles, their family dynamic at work, and how they’re encouraging the small changes that’ll make a big difference to our planet.

This episode covers:

• Broadening the scope of integrating non-family members into strategic roles
• Methods of managing creative differences, and how they keep work and home life apart
• One Planet Pizza’s encouragement for the growing awareness of vegan lifestyles
• How Mike and Joe have conquered the biggest challenge in vegan pizzas - the cheese

Links and references at: https://lizleanpr.co.uk/podcast-runs-in-the-family/

Jessica Seinfeld's latest cookbook, Vegan, At Times, is an ode to her current lifestyle of eating mostly vegan, but she still enjoys the occasional bowl of warming chicken soup or nostalgic spaghetti and meatballs. She calls it a "gentler approach" to veganism and doesn't believe in creating rules around eating or doing any plant-based proselytizing.

Jessica's last meal took us down a path we never thought we'd go: organized crime! Host Rachel Belle chats with Anna Van Valin, co-host of the podcast Every Day Is A Food Day, about how Italian-American restaurants became the clubhouse of choice for the mafia. And Rachel consults with the folks at Ragu, the jarred spaghetti sauce of her youth, about an Al Capone rumor splattered all over the Internet.

Jessica says her vegan mac & cheese is indistinguishable from the real thing, which got Rachel thinking: what allows cheese to melt and how do you get vegan cheese to do it? She spoke to the CEO of New Culture, a group of cheese loving scientists who've discovered the secret ingredient to creating vegan mozzarella that melts and tastes like the real thing.

Follow Rachel Belle on Instagram!

See omnystudio.com/listener for privacy information.

Support the show: http://rachelbelle.substack.com

See omnystudio.com/listener for privacy information.

When folks think about Milwaukee, two things often come to mind: beer and cheese. But how about vegan beer and cheese? The two go hand in hand at Dead Bird Brewing Co., a craft brewery that’s making a splash with not only its beer, but its housemade plant-based deli offerings, including cheese.

This week we’re chatting with co-founder Nick Kocis about how the plant-based brewery got its start, the story behind its name (of course) and the cool things they’ve been brewing up, including their Big Baby Vegan Deli product line. Along the way, we geek out about the science behind creating vegan cheese, why the brewery chose sunflower seeds as the protein source for its cheese and the cheese-making technology that informs the process. Kocis also gives us a glimpse into the exciting things on the docket for the crafty vegan brewery.

This Episode: We eat Vegan Cheese, drink wine and Talk about NYJO, Practice, Composition, our favourite ECM recording and our love for George Martin, among other things! 

Tom Ridout GIGS : 
Tristan Malliot Quartet (18th Feb- Olivers Jazz Bar, 20th Feb- Karamel)
Patchwork Jazz Orchestra- (21st Feb)
"Handel On Jazz"- (12th March- Aylesbury)
NYJO Nonet- (15th March- Barnes Festival)

Tom Ridout: 
Award winning saxophonist Tom Ridout was predicted by Jazzwise Magazine in 2012 as an upcoming jazz musician to watch out for. A finalist in the 2016 BBC Young Musician Jazz Award, recent graduate from the prestigious Royal Academy of Music, recent winner of the Lancaster Jazz Festival Youth Jazz Commission 2018 and a recent member of NYJO (the National Youth Jazz Orchestra), Tom is a prolific composer who fronts his own bands playing his original compositions.

Tom has performed at many venues across the country including Ronnie Scotts (both with his own Quintet and NYJO), The 606, Barbican Centre, Queen Elizabeth Hall, Buckingham Palace, Sage Theatre in Gateshead and many others. He is also on NYJO’s latest album, ‘NYJO Fifty’.

As an in demand saxophonist, performing with many different musicians and bands, recent highlights have included; various Clark Tracey ensembles, Patchwork Jazz orchestra tour and the ‘Tribute to Jon Hiseman’ gig at Shepherds Bush Empire followed by the ‘In Memory of Jon Hiseman’ gig in Hamburg, both with the iconic prog rock band Colosseum.

In 2018 Tom released his debut album “No Excuses”, which features a 13 piece band including traditional jazz instrumentation with a string quartet and brass trio.

The album had a fantastic launch at The Vortex Jazz Club, London to a sold out audience on Jan 2nd 2018 which was followed later in the year with a successful small tour of the country. Tracks from the album have been played on Jazz FM many times, as well as on The Jazz Report, TNGC Radio, Sennhesier Sunday Jazz Session and Radio 3’s ‘Jazz Record Requests’ and ‘Jazz Now’ show accompanying an interview with Tom. The album has a 4 star review in allaboutjazz.com, and Tom was featured in a 3 page interview in Recorder magazine in the Dec 2017/Jan 2018 issue; “His debut album is a fantastic showcase of the versatility of his writing, ability and imagination”.

Whilst at RAM, Tom studied with revered musicians such as Stan Sulzmann, Martin Speake, Iain Ballamy, Jean Toussaint and Gareth Lockrane, and through being at the Academy and in NYJO has had the opportunity to perform with the likes of Gregory Porter, Nikki Iles, Gwilym Simcock and Dave Holland.

Tom has been the recipient of The Craig Ball Award, the Richard Turner Jazz Fund Award, Lancaster Jazz Festival Youth Commission and the Essentially Ellington Outstanding Soloist Award.

Giles Thornton: 
Giles is a composer/arranger based in London who has recently worked with as an arranger and musical supervisor for “Adventures In The American Songbook”, performed by postgraduate vocal studies students from the Guildhall School Of Music And Drama . He has also worked as in the music team for the Heritage Orchestra BBC Prom “New York: Sound Of A City”. Recently graduating from Guildhall School Of Music And Drama, studying Jazz Composition and Arranging, Giles released his debut big band album, "Be In Today" in July 2018.
Giles’ original compositions are influenced by Vince Mendoza, Maria Schneider, Gill Evans and Mike Walker, among others.
He has performed in prestigious venues , such as The Royal Albert Hall, Sadler’s Wells, LSO St Lukes, Milton Court Concert Hall and The Barbican Hall.
Giles has worked with many artists, such as Jules Buckley, James McMillan, Liane Carroll and Evan Jolly, among others.
https://open.spotify.com/album/2EqLKK40CAJc1eZ8uwxrtZ?si=-4TSuIPKQlCc14zj3bAn6Q

Caitlion O'Neill's entire trivia and cheerleading life had led up to the moment when she was already drunk at dinner in the Grill Room in the Windsor Court hotel with the Latvian man destined to become her father in law after she marries Mr Hunter and becomes Caitlion (Pronounced "Kate Lion") Hunter. That's when she gets the phone call. The phone call from Jeopardy! to tell her she's on the show. Nothing has ever been quite same since. But it's hard to say whether this episode is even one of the top 5 Most Interesting Things about Caitlion.

Matthew Desotell is a big deal in some circles. Matthew wrote and directed a movie, and he made it for 15 years in the entertainment business in Los Angeles before returning recently to New Orleans. But this movie might not even make the list of the 5 Most Interesting Things about Matthew. You might know him for his professional banter. Or his fashion campaigns for the likes of Hudson Jeans.

Daria Dzurik is the lead singer and steel pan player in the band Daria & The Hip Drops. Daria does something nobody has ever done before on Happy Hour, and that she has never done before anywhere: she accompanies herself on steel pans and sings. Judging by the enthusiastic response from the folks at the restaurant/bar Wayfare, the debut experiment is a smash success.

You can see photos from this show by Jill Lafleur, here: http://bit.ly/2NOLVgn 

See omnystudio.com/listener for privacy information.

Food52’s cookbook, Any Night Grilling, has us wanting to grill every night of the week. The author, Paula Disbrowe shares grilling tips and recipes, including Grilled Vegetable Salad, Gulf Coast Shrimp Tacos, and Porchetta-Style Pork Kebabs. We talk to the trio behind Three Girls Vegan Creamery about the amazing vegan “meats” and artisan cheeses they make right here in Connecticut and we taste a tangy cocktail sauce—also made here in Connecticut. Plus, Alex Province walks us through how to make his Southwestern-Inspired Paella.

Support the show: https://foodschmooze.org/donate/

See omnystudio.com/listener for privacy information.

Nate McElroy, East Coast Sales Manager at Cypress Grove, joins host Greg Blais in the studio to talk about current events in cheese.