Apr 8, 2018
This week we’re talking about all things cheese and why so many aspiring vegans find it difficult to give it up. Momo and Evy share some charming details about the process of dairy cheese production and then compare the nutritional content of dairy cheese vs vegan cheese. Later on, (24.20) we interview the phenomenal Miyoko Schinner, vegan cheese queen and founder of Miyoko’s Kitchen her early struggles going vegan while being a cheese aficionado, and how she founded her legendary vegan cheese empire. Also on this episode…
Links:
Tomorrow’s Creamery - Cashew vs Dairy infographic
Miyoko's Facebook, Twitter and Instagram
The Cheese Trap Book by Dr. Neal Barnard
PETA UK - Ultimate Guide to Vegan Cheese
PETA USA - Everything you need to know about Vegan Cheese
PETA AUS/NZ - The Ultimate Guide to Vegan Cheese
If you'd like to take part in a 'The 1 month no cheese experiment' in the GLO Vegan Community on FB, join here: www.facebook.com/groups/GloVegan
Social Media
Twitter: @ChickPeepsPod
Instagram: @ChickPeepsPod
Facebook: @ChickPeepsPodcast
Momoko Hill: @oh_momoko
Robbie Jarvis: @robbjarvis
Tylor Starr: @tylorstarr
Evanna Lynch: @msevylynch