@spotlight
Swell Spotlight Interviews
@spotlightย ยทย 2:48

SPOTLIGHT: A Vegan and a Butcher walk into a Bar

article image placeholderSage-Vegan-Bistro-MEATBALL-PARMESEAN.jpg
And she has an incredible conversation all the time with people who are on the other, quote, side of the aisle, people who are meat lovers and who use the whole animal. And she has beautiful relationships with them. And I thought it would be really great to have her come to Swell to talk about how beautiful and complex her life is and how freeing it is to be somebody who understands all sides

Well, almost ๐Ÿ˜œ Welcome Mollie Englehart #chef/ change maker https://s.swell.life/SSIELqRVPsAOMBc #swellinterview

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@chefMollie
Mollie Engelhart
@chefMollieย ยทย 1:53
Thank you for that lovely introduction. And yes, I am a chef and a farmer and a vegetarian. That is all true. And what did I eat for Thanksgiving? It's a big catering holiday for Sage vegan Bistro. So I ate a lot of the sides from our restaurant and fresh veggies from the farm. And there was a Turkey at the table. I did not eat it, and I'm not into eating dead animals, but I'm not didactic
@DBPardes
Deborah Pardes
@DBPardesย ยทย 1:46

Can you help grow a conscious consumer?

Is there a way that we can elect you to run the Department of Agriculture? That would be amazing. It was so wonderful to hear your voice. I'm glad you're. I think you had a cold last week, and I'm so happy you're here
@Swell
Swell Team
@Swellย ยทย 0:15

Welcome to Swell!

@chefMollie
Mollie Engelhart
@chefMollieย ยทย 4:37
And it's supporting the six farms that we buy produce from and all the families that those farms feed. So it's all interconnected. It's a web. And the more that we can buy food that's in alignment with our values, the more we can not only have food sovereignty in our communities, but we can also have healthier food in our bellies food that is supporting our immune system versus breaking our immune system down
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@DBPardes
Deborah Pardes
@DBPardesย ยทย 0:53

One issue that burns for you @chefMollie

Everything's tied together, right? Your health, your consciousness, your pocketbook, everything. And you just did such a great job of tying it all together and how to be a conscious consumer. And I really want to ask you about the because you're at the vortex of farming and serving people in restaurants and helping trends move toward the direction of consciousness and good eating and delicious eating and healthy eating. Where is there a kink for you?
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