Cheftimony Episode 014 - Vegan 2.0
I’m really excited to continue the vegan theme on Cheftimony. Today, we’re building on last week’s Vegan 1.0 episode with a great talk with Anna Pippus, someone who brings a very impressive résumé in the vegan space and in the food world generally. Anna’s work includes time as a food writer, a food lawyer, an animal rights activist, and a very popular vegan author and blogger.
As you’ll hear, Anna and I talk about some of the heavier issues in the vegan world including industrial farming practices, animal welfare, and the regulatory landscape that surrounds farmed animals. Anna discusses her work with Animal Justice, Animal Charter and the Plant-Based Policy Centre. Anna and I also touch on the “Cheesegate” controversy I looked at on Vegan 1.0, a story involving vegan chef Karen McAthy of Blue Heron Creamery in Vancouver and just what the definition of “cheese” really is.
Later, Anna and I talk about some lighter issues including the delicious food she showcases on Easy Animal-Free, how vegan plating differs from omnivore plating, and Anna’s quick, delicious go-to sauce to improve just about any dish. You don’t want to miss it!
Anna also shares her thoughts on places to go when you’re looking for a night out, whether that’s a celebratory dinner at Ko Pong, an indulgent snack at one of the Meet Restaurants, lunch at Chau Veggie Express or brunch at Chickpea.
Join Anna and me for all that and more… here we go with Vegan 2.0!