Big moves, big bans, and big crashes in the plant-based world this week. Vegan Besties keeps the momentum going with their third location, proving that community and comfort food can still win in a shaky economy. Meanwhile, the EU just voted to ban words like “burger” and “sausage” from plant-based foods (because apparently people can’t tell tofu from a cow). And Beyond Meat’s stock? Yeah… it’s not looking good. Send us a text
In this episode, I take you through the highs and lows of being vegan in Tokyo — from hunting down plant-based eats in the land of green onion overload to navigating the challenges of dining with omnivores. Then we shift gears to the business world: Beyond Meat has announced a major restructuring plan. What does it mean for the future of plant-based meat? Is it a fresh start, or the beginning of the end for the category’s biggest name? Send us a text
Had a fascinating conversation with the founder and inventor of the soy milk-based Thrilling Bakon. David shared how his background in both food and science led to the creation of this unique and wildly popular vegan bacon—and opened up about the challenges of growing a plant-based business in a slow-burn market. more info here https://www.thrillingfoods.com/ Send us a text
Yves Veggie Cuisine, a brand that kept vegan eating affordable and accessible for over 40 years is shutting down. Parent company Hain Celestial says they’re focusing on “more profitable brands,” leaving fans stunned and angry. In this episode, we unpack what Yves meant to the plant-based movement, why its quiet closure matters, and what this says about the future of vegan staples under big food corporations. Send us a text
We’re talking all things tofu with George Stiffman, tofu expert, founder of Soycery, and author of the groundbreaking book Broken Cuisine. From ancient tofu traditions to wild varieties you’ve probably never heard of, George takes us deep into the delicious, surprisingly epic world of soy. George's Tofu Buying Guide: https://tofutuesday.substack.com/p/the-best-way-to-get-ahold-of-chinese Folllow George at IG: @georgethetofuguy IG: @soycery Send us a text
New episode of Vegan Hacks Pod! I’m joined by the unstoppable Eunice Reyes — aka Rated V for Vegan, for a lively deep dive into the world of vegan influencing: the wins, the pitfalls, her adventures in vegan travel, and the unexpectedly strange canned meats lurking at your neighborhood Adventist store. Buckle up, you don’t want to miss this one! Send us a text
In this episode, we talk about Besties Vegan Paradise blessing The Grove with its second location (bougie tourists, rejoice). We rant about Beyond Meat and Veggie Grill’s new collab — because who asked for a $27.99 steak filet at a fast casual spot? And yes, Jason airs out his extremely unnecessary beef with Moby. It’s plant-based pettiness at its finest. Tune in and snack along. Send us a text
In this episode, we unpack Beyond Meat’s bold new product that intentionally doesn’t taste like meat, dig into the labor disputes and alleged union-busting at Rebel Cheese in Austin, and break down why Texas just banned lab-grown meat. It’s messy, it’s political, and it’s all plant-based. Send us a text
Jason and Mike dive into the Sugar Taco fallout — the rise and messy collapse of a splashy vegan restaurant now accused of mismanagement, health violations, and financial impropriety. Plus, we unpack the controversy around Impossible Foods potentially adding real meat to its plant-based products Hollywood Reporter Article: https://www.hollywoodreporter.com/business/business-news/sugar-taco-scandal-investors-health-violations-1236293402/ Send us a text
Jason and Mike take a trip to the land of flat-pack furniture and meatless meatballs — that’s right, we’re eating our way through IKEA’s plant-based menu. Grab an Allen wrench and a fork — let’s dive in. Send us a text
Meati Foods launched their mycelium steaks and chicken cutlets with huge fanfare and with loads of funding, they were valued at over 650 million but their downfall was swift and dramatic they have recently requested a sale for 4 million dollars. What went wrong? Send us a text
Jason and Mike talk about a company in crossroads: Loma Linda Foods, one of America’s oldest plant-based brands and its uncertain future. Send us a text
Strife, family conflict, betrayal and sauce? We delve into the two conflicting narratives of how Bitchen' sauce was built and the way brands sell products by selling not just a product but a story. Send us a text
Vegan Mike tries the mycelium steak made by Meati for the first time ever! Jason helps him cook it! Comedy ensues! Send us a text
Two interviews! Clifford Armstrong of Northstar Seitan! and Chef Tony Hyde of Sattdown Jamaican grill! https://www.northernseitan.com/ @northernseitan Chef Tony Hyde @sattdownjamaicangrill His book: https://www.amazon.sg/Day-Racism-Walked-My-Door/dp/B0DXR733C6#byline_secondary_view_div_1742004225896?fbclid=PAZXh0bgNhZW0CMTEAAaahsPcG95fn_zxawv_u6n7uedtHLhkQ2MCacMGTDODaQHSzOpRpbWDt-7I_aem_4wTguzP0AxTjAuLwfvaaug Send us a text
Major vegan meat company Meati is experiencing a financial crisis, will it survive? Also an interview with Meati's CCO John Bortells. website: meati.com Send us a text
Jason and Mike talk about how the major plant based meat companies market their products. Send us a text
A new study was released that links trauma and lifestyle choice. Send us a text
Jason and Mike discuss a new study that illuminates American's view of plant based meat. Send us a text
Jason and Mike discuss innovations at the Fancy Food Show. Send us a text
Happy⚛️Heretic
Awesome new vegan cast!