EP. 200: Welcome to a milestone episode of the Realfoodology Podcast! After four years of dedicated work and your unwavering support, we've reached our 200th episode. Today, I'm thrilled to have Chef Mollie join us once again. Many of you know her from Instagram, and she's been a beloved guest on the show before. This time, we’re covering her latest bold move: transitioning her vegan restaurants away from exclusively vegan fare. We explore topics ranging from the history of her restaurant Sage to the importance of regenerative agriculture, carbon sequestration, and the nuanced perspective that "there’s no such thing as vegan food." Join us as we discuss the evolution of food consciousness, the nose-to-tail movement, and the crucial role of aligning ourselves with nature. Whether you're a seasoned foodie or just embarking on your culinary journey, this episode offers insights, reflections, and perhaps a new perspective on the plate. Don't miss out on this enriching conversation and the chance to support Chef Mollie's innovative endeavors!

Topics Discussed

04:59 - The history of Sage
05:50 - There’s no such thing as vegan food
11:55 - The nose to tail movement
12:58 - Regenerative meats
14:46 - The struggles of eating out
16:48 - The thought process behind adding meat to the menu
22:24 - Menu changes
26:04 - Opinions on instagram
27:24 - We cannot remove ourselves from nature
32:21 - You’re allowed to change your mind
36:26 - Carbon Sequestration
39:33 - Film recommendations to learn more
40:49 - Supporting Chef Mollie

Check Out Chef Mollie

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Sponsored By:

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Produced By: Drake Peterson

Edited By: Mike Frey