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Learn about the history of vegetarianism and veganism with Rynn Berry. Rynn joins Linda Pelaccio in the studio to talk vegetables, raw food, and animal rights. Rynn is a historical adviser to the North American Vegetarian Society and is on the Advisory Board of Earth Save. In his lectures, articles, and books, he has specialized in the study of vegetarianism from an historical perspective. Tune into this episode to hear Rynn and Linda discuss the cultural and religious significance of a plant-based diet. Why has vegetarianism become popular in the past fifty years? Learn about the historical link between vegetarians and abolitionists, and the health considerations of a meat-heavy lifestyle. Listen in to learn about some famous vegetarians throughout history! This program has been brought to you by Whole Foods.

"Vegetarianism often has a religious impetus; it is not entirely a secular movement." [12:25]

"People have been consuming raw food for eons. Cooking food was not financially expedient until recently." [24:50]

-- Rynn Berry on A Taste of the Past


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Tasteofthepast
Sponsored by
Fairway
On today's episode of A Taste of the Past, host Linda Pelaccio speaks with special guest Mollie Katzen, known throughout the culinary world as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Today's topic on the show includes the evolution of vegetarian cuisine, and how Mollie has taken the rise of vegetarian popularity to even further heights. Her latest cookbook, The Heart of the Plate, completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. Tune-in to learn more! This program has been sponsored by Fairway Market.

"A lot of vegetarian food isn't actually about vegetables. In some ways it's actually about meat, and how you swap things out." [9:50]

"It's so much easier to make a dish that is focused on the vegetable. It's so enjoyable!" [23:50]

-- Mollie Katzen on A Taste of the Past


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