45:I[185,["/_next/static/chunks/08z4tkzvltetr.js","/_next/static/chunks/121~yigv24_j6.js","/_next/static/chunks/0a~e7k..h6jfc.js","/_next/static/chunks/0za7dr7c2y81~.js","/_next/static/chunks/03klviw01y.ih.js","/_next/static/chunks/0gx_3vy1-syt4.js","/_next/static/chunks/0i6hzvr84kc1r.js"],"SendEmailButton"] 4a:I[45269,["/_next/static/chunks/08z4tkzvltetr.js","/_next/static/chunks/121~yigv24_j6.js","/_next/static/chunks/0a~e7k..h6jfc.js","/_next/static/chunks/0za7dr7c2y81~.js","/_next/static/chunks/03klviw01y.ih.js","/_next/static/chunks/0gx_3vy1-syt4.js","/_next/static/chunks/0i6hzvr84kc1r.js"],"SignupCTA"] 3d:["$","h1",null,{"className":"max-w-[22ch] font-display text-[clamp(32px,4.5vw,48px)] font-medium leading-[1.05] tracking-[-0.02em] text-[color:var(--fg-1)] text-balance","children":"514: Dealing With Hurdles And Haters When You Leave Vegan Diets And Seed Oils Behind: Inspo From Former Vegan Chef Mollie Engelhart"}] 3e:["$","div",null,{"className":"flex flex-wrap items-center gap-x-4 gap-y-1 font-mono text-[12px] uppercase tracking-[0.1em] text-[color:var(--fg-3)]","children":[["$","time",null,{"dateTime":"2025-02-17T11:00:00.000Z","children":"February 17, 2025"}],["$","span",null,{"aria-hidden":true,"children":"·"}],["$","span",null,{"children":"00:43:13"}],false]}] 3f:["$","p",null,{"className":"max-w-[60ch] text-[18px] leading-[1.5] text-[color:var(--fg-2)]","children":"Lots of people transition from the vegan diet to one that includes meat and animal products...but few do so on a public stage. Former vegan chef Mollie Engelhart had a dietary change of heart that became very public when she changed the menu and name..."}] 46:T500,

Lots of people transition from the vegan diet to one that includes meat and animal products...but few do so on a public stage. Former vegan chef Mollie Engelhart had a dietary change of heart that became very public when she changed the menu and name of her restaurant in California. That's when the virtual and in-person backlash and vitriol began. While Mollie's restaurant has now closed, she is a regenerative rancher who is sticking to her dietary convictions.

Today Mollie shares her remarkable story, all that she went through, and why she has chosen to stand strong in the face of opposition. She also explains why she believes regeneratively raised meat, food traditions and food sovereignty are so important. And why she goes the extra mile to get raw milk to her community in Texas.

Visit Mollie's website: sovereigntyranch.com

Listen to the Gubba Homestead podcast

Check out our sponsors Optimal Carnivore and Gray Toad Tallow