DeepSummary
Molly Engelhart, the owner of Sage Regenerative Kitchen (formerly Sage Vegan Bistro) and a regenerative farmer, shares her journey from being a vegan and running a popular vegan restaurant to realizing the benefits of regenerative agriculture and incorporating animal products from regenerative farms into her restaurant and diet. She discusses the environmental impact of veganism, the challenges with the current food system, and the importance of regenerative agriculture for soil health, water conservation, and overall ecosystem restoration.
Engelhart emphasizes the concept of conscious eating and the idea that even being a vegan can inadvertently cause death to other living beings. She argues that grass-fed, grass-finished beef raised on regenerative farms could be considered one of the most vegan items in the modern supermarket, as it involves the least amount of suffering and death compared to other food production methods.
Engelhart also addresses common misconceptions about dietary choices, the role of industrial agrochemicals in farming, and the importance of supporting local, regenerative farmers. She encourages listeners to prioritize whole foods, avoid chemicals and ultra-processed foods, and consider purchasing directly from regenerative farms.
Key Episodes Takeaways
- Regenerative agriculture, which involves practices like rotational grazing and restoring soil health, can have positive environmental impacts and support diverse ecosystems.
- Conscious eating and considering the sources and methods of food production can lead to more ethical and sustainable choices.
- Grass-fed, grass-finished beef from regenerative farms may cause less suffering and death compared to other food production methods, including some plant-based options.
- Avoiding industrial agrochemicals, ultra-processed foods, and supporting local, regenerative farmers can contribute to better health and a more sustainable food system.
- It's important to be open-minded and willing to change beliefs when presented with new evidence or perspectives, even if they challenge long-held convictions.
- There is value in traditional and indigenous wisdom regarding food production, consumption, and respect for the entire animal.
- Prioritizing whole, minimally processed foods and avoiding chemicals should be a common goal, regardless of dietary preferences.
- Restaurants and consumers have the power to influence the food system by making conscious choices about the sources and methods of food production they support.
Top Episodes Quotes
- “If we could just agree on these things, like, let's just eat whole foods, let's not eat motor oil, and let's not eat chemicals, it seems like we could pretty much make a good stand.“ by Molly Engelhart
- “We have to learn to agree with people that we don't love and love people that we don't agree with. Because if someone's saying something that makes sense, even if we don't like them, we don't agree with them on other issues.“ by Molly Engelhart
- “Living a genius life means to follow what you believe passionately. But if something else makes more sense, be willing to change your mind.“ by Molly Engelhart
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Episode Information
The Genius Life
Max Lugavere
6/17/24
Mollie Engelhart is a chef, farmer, and founder of Sage Regenerative Kitchen, formerly known as Sage Vegan Bistro.
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