Podcast Summary: TED Talks Daily – How I Make Vegan Food Sexy | Pinky Cole

Episode Information

• Title: How I Make Vegan Food Sexy
• Host/Author: TED
• Speaker: Pinky Cole
• Release Date: May 12, 2025
• Duration: Approximately 21 minutes

Introduction

In this episode of TED Talks Daily, hosted by Elise Hu and Minouche Zomorodi, Pinky Cole, the visionary behind the wildly successful Slutty Vegan brand in Atlanta, Georgia, shares her inspiring journey of transforming vegan cuisine into a trendy and inclusive dining experience. Pinky delves into her entrepreneurial roots, the evolution of her vegan lifestyle, the unique branding strategies of Slutty Vegan, and the challenges and triumphs of scaling a plant-based restaurant in a competitive industry.

Early Life and Entrepreneurial Roots

Timestamp: 03:31 – 04:57

Pinky Cole opens up about her formative years, highlighting the significant influence of her parents on her entrepreneurial spirit:

Pinky Cole [03:51]: "I saw my mother work hard and be loyal to somebody else, but I also saw her be an entrepreneur. And then I also saw my father being a risk taker."

Growing up in Baltimore, Pinky's mother juggled multiple jobs while passionately leading a reggae band, instilling in Pinky the values of hard work and creativity. Despite her father's incarceration for 22 years, his teachings about risk-taking and entrepreneurship left a lasting impression.

Timestamp: 04:16 – 04:57

From a young age, Pinky was immersed in entrepreneurial activities, from selling candy and frozen cup donuts to flipping McChicken sandwiches for profit during high school:

Pinky Cole [04:22]: "I have been an entrepreneur for a very long time... selling candy, Frozen cup donuts, McChickens in high school just because I love the art of creating something and giving a product to somebody for something."

Embracing Veganism

Timestamp: 05:13 – 06:20

Pinky discusses her journey toward veganism, rooted in her Rastafarian upbringing which emphasized Ital — a diet focused on natural and plant-based foods:

Pinky Cole [05:21]: "I grew up eating like all itel food, beans, food from the ground... So I already had a different level of consciousness when I was growing up."

In college, Pinky gradually shifted her diet away from animal products, first eliminating meat except for fish in 2007 and fully embracing veganism by 2014. This personal transformation was not just about dietary changes but also represented a pivotal elevation in her life:

Pinky Cole [06:20]: "I decided to go completely vegan. Don't ask me why. I'm like, I'm a master faster... it was time to make an elevation, and that elevation was veganism."

The Birth of Slutty Vegan

Timestamp: 06:36 – 12:14

Pinky recounts her unexpected foray into the restaurant business, despite having no prior experience:

Pinky Cole [06:36]: "I was a producer at the Maury show... one of my friends had a Jamaican restaurant and offered me to sublease it."

Trusting in her intuition and the concept of favor, Pinky launched her first restaurant, which initially offered non-vegan dishes like oxtails and jerk chicken. However, misalignment between her personal values and the menu led to a burnout, culminating in a grease fire that destroyed the restaurant and left her financially and personally devastated:

Pinky Cole [08:00]: "I had a grease fire, and that restaurant caught on fire, and I lost everything... that was a turning point in my life."

Determined to start anew, Pinky took a role as a casting director on the show Iyanla: Fix My Life, which provided her the clarity and reset she needed. It was during this period of introspection that the concept of Slutty Vegan was born.

Timestamp: 10:50 – 12:14

Living in a modest two-bedroom apartment in Atlanta, Pinky conceived the idea of Slutty Vegan as a way to make vegan food enticing and provocative:

Pinky Cole [10:50]: "I wanted to reimagine food in a way that you've never seen it before... I wanted this to be racy and provocative."

The unique naming and vibrant branding were strategic choices to make veganism appealing and accessible, breaking the stereotype that plant-based food is bland or unexciting.

Branding and Customer Experience

Timestamp: 12:14 – 15:21

Slutty Vegan stands out not just for its plant-based menu but also for its bold, unapologetic branding. Pinky explains the psychology behind the restaurant's aesthetic and menu:

Pinky Cole [14:05]: "I knew that red and yellow would make you want to eat. It'll make you pay attention... I knew that the word 'slutty' was going to sell sex. And if I can sell sex, sex and food are the two most important things in our lives."

The provocative names of menu items, such as the "Menage a Trois" burger, are designed to spark curiosity and conversation, effectively drawing in a diverse clientele who might not otherwise consider vegan dining options.

A significant insight from Pinky reveals that 70% of Slutty Vegan's customers are not actually vegan, underscoring the restaurant's wide appeal and inclusive nature:

Pinky Cole [15:28]: "70% of people who come to Slutty Vegan are not even vegan... I can stand amongst the McDonald's, the Burger King, the Chick-fil-A because it's a brand that's inclusive for everybody."

This inclusive approach is central to Slutty Vegan's success, making plant-based food accessible and enjoyable for a broad audience.

Impact on Climate Change and Education

Timestamp: 16:07 – 18:32

While Pinky initially focused on making vegan food delicious and attractive, her perspective expanded to recognize the environmental implications of meat consumption. Joining the honorary board of PETA and engaging with environmental advocates deepened her understanding of veganism's role in combating climate change:

Pinky Cole [16:38]: "It's not just about not eating animals. It's about the climate, it's about changing the world, it's about the carbon footprint."

However, Pinky strategically prioritizes creating a positive dining experience over direct advocacy, believing that engagement through good food can naturally lead to more profound conversations about sustainability:

Pinky Cole [17:15]: "If I can reverse psychology the notion that, okay, we need to talk about this, but I'm going to give you this first and I'm going to get you drawn in and once I have your attention, then we can have the hard conversations."

By fostering a welcoming community centered around great food, Slutty Vegan serves as a platform for broader discussions on environmental responsibility without alienating customers.

Challenges of Scaling and Future Aspirations

Timestamp: 18:32 – 21:26

Scaling Slutty Vegan into a multimillion-dollar enterprise with over a dozen locations has been fraught with challenges. Pinky candidly shares the difficulties of replicating her unique brand experience across multiple venues:

Pinky Cole [19:03]: "Scaling a business is the hardest thing that I've ever had to do... sometimes I'm ready to descale. Let me close some of these stores."

Despite the hurdles, Pinky's commitment to growth remains steadfast. She acknowledges the intense effort required to maintain quality and brand integrity while expanding:

Pinky Cole [20:39]: "There's a lot of growth happening with Slutty Vegan. I'm going to the Hartsville Jackson International Airport, which will be the first ever vegan restaurant in the busiest airport in the world."

Pinky's future plans include further expansion into prominent locations and increased national visibility, exemplified by her appearance on a national TV show, aiming to solidify Slutty Vegan's presence as a leading vegan brand.

Conclusion

Pinky Cole's journey from a small-town entrepreneur to the founder of a groundbreaking vegan restaurant chain exemplifies resilience, creativity, and a deep commitment to making a positive impact. Through Slutty Vegan, Pinky successfully bridges the gap between delicious food and meaningful change, demonstrating that plant-based cuisine can be both sexy and socially responsible. Her story is a testament to the power of authenticity and innovative branding in transforming industries and fostering inclusive communities.

Notable Quotes:

• [03:51] Pinky Cole: "I have been an entrepreneur for a very long time."
• [05:21] Pinky Cole: "I grew up eating like all itel food, beans, food from the ground."
• [06:20] Pinky Cole: "I decided to go completely vegan. It was time to make an elevation, and that elevation was veganism."
• [10:50] Pinky Cole: "I wanted to reimagine food in a way that you've never seen it before."
• [14:05] Pinky Cole: "I knew that red and yellow would make you want to eat... I knew that the word 'slutty' was going to sell sex."
• [15:28] Pinky Cole: "70% of people who come to Slutty Vegan are not even vegan."
• [16:38] Pinky Cole: "It's not just about not eating animals. It's about the climate, it's about changing the world, it's about the carbon footprint."
• [19:03] Pinky Cole: "Scaling a business is the hardest thing that I've ever had to do."
• [20:39] Pinky Cole: "There's a lot of growth happening with Slutty Vegan. I'm going to the Hartsville Jackson International Airport..."

This episode of TED Talks Daily offers a compelling look into how Pinky Cole has revolutionized the perception of vegan food through strategic branding, inclusive community-building, and unwavering dedication. Her story is not only inspirational for aspiring entrepreneurs but also highlights the significant role that innovative businesses can play in addressing larger environmental and social issues.