The Universal Language of Food with Katie Simmons: PYP 187

Katie Simmons was working as a traditionally trained chef and moonlighting as a fitness instructor when the dare happened. She was struggling - as she had been her whole life - with her weight and her health. She managed to achieve a tentative balance between compulsive overeating and compulsive overexercising, but still dealt with feeling lousy and often ashamed of herself. Then the dare - go vegan for one month - changed everything. Read more »

Being an “Ayurvegan” with Darshana Thacker: PYP 183

Darshana Thacker is the culinary project manager for Forks Over Knives, as well as the chef responsible for 125 kid-friendly recipes in the brand new Forks Over Knives Family book. She has been a Forks Over Knives (FOK) insider since the very beginning (in addition to being a top-notch plant-based chef, she's also FOK producer Brian Wendel's girlfriend). Read more »

PYP 133: Kathy Hester on Beans, Oats, Slow Cookers, and Just Having Fun

Kathy Hester is the author of five vegan cookbooks (more if you count the Halloween ebook), including the new Easy Vegan Cookbook: Make Home Healthy Cooking Practically Effortless and OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain. I discovered to my delight that she's also a neighbor, and now, after a lunch date, an interview, and a family dinner gathering to which she brought an amazing dessert, she's become a friend. Read more »

PYP 126: Jill McKeever on Cooking Speedy-Healthy-Delicious

Jill McKeever is not an introvert, I suspect. I began to form this suspicion when we started our video Skype conversation and I noticed she was wearing fuzzy bunny ears. Plus she hollers "Woot Woot" every time she speaks or hears the words "Instant Pot." Good thing Jill is preaching the message of healthy cooking and delicious eating! Read more »

PYP 114: Miyoko Schinner on Homemade Liberation

If there were a Nobel Prize for food, Miyoko Schinner would be rehearsing her Oslo speech right now. Committed to human health and happiness, environmental stewardship, and animal welfare, her activism tends toward the decidedly delicious. She's a return guest, having shared her cheesemaking secrets with the podcast a couple of years ago. Read more »