The most dedicated people are often not those who shout the loudest. Instead, they work tirelessly and quietly to build movements, bringing a consistent, dedicated presence to a worthy cause. From the child who asks their parents where meat comes from, launching their family on a vegan journey, to the attorney arguing cases to improve the lives of billions of factory-farmed animals – being a compassionate vegan takes many forms.  Each person who lives a vegan lifestyle or marches for animal rights is one more voice speaking up for animals. And, lucky for us, we have Matt Tullman to bless this world. Matt is a long-term policy geek, entrepreneur, biohacker, and venture capitalist. He co-founded and currently serves as CEO of No Meat Brands, which owns a growing portfolio of wellness companies, including No Meat Athlete, Complement, 80/20 Plants, and Plant Bites.   In today’s episode of the Plant-based profit show, Matt shares his story and how the sickness of a loved one inspired him to look deeply into what it means to live well as a human, the pillars of health and happiness, and the power of plant-based nutrition. He describes how he started the nutrition supplement company - Complement, the motivation behind it, the way he connected with Matt Frazier and built a relationship with him while guiding golden principles for the business. Matt is passionate about bringing ideas to life—from creating new businesses to building furniture and digital artifacts. He loves learning, designing, prototyping, and challenging himself physically. He’s also a big fan of hugs, positivity, meditation, and giving back.

Numerous vegan staples, including tofu, rice, quinoa, black beans, and seitan, originated in communities of color, but today communities of color face much higher rates of chronic diseases like type 2 diabetes and heart disease.  Vegan Fine Brands is a Black-owned vegan company led by its founder and CEO, Dr. Steven Smith, who spent years living in food deserts with little to no accessibility to nutrient-dense foods and saw how damaging this was for underserved communities.  That’s why Dr. Smith started Vegan Fine Brands in 2016  - to offer customers a wide selection of delicious foods that are good for their health and the health of the planet. In today’s episode of the Plant-Based Profit show, we get to know all the insights about Vegan Fine Brands’ retail experiences, and how the company is not only surviving during the ongoing pandemic but also has just announced an equity crowdfunding raise which will help the company expand and franchise in order to bring their one-of-a-kind retail experience to millions across the country. Steven Smith will further talk about Vegan Fine Brand’s plan to expand into e-commerce, which will bring a vast array of healthy, plant-products to consumers in a one-stop-shopping experience they can’t get anywhere else, all under one roof.

Many people say they can’t go fully vegan because they could never give up  cheese, but a common comeback you hear more and more is “Have you tried Miyoko’s?”  Miyoko Schinner is the tenacious, award-winning vegan celebrity chef and fearless CEO of Miyoko’s Creamery. The publication of her groundbreaking book, Artisan Vegan Cheese, is credited as having kicked off the start of the vegan cheese revolution.  Under Schinner’s visionary leadership, Miyoko’s has replaced animal dairy products on the shelves of more than 10,000 retailers nationwide, including Target, Trader Joe's, Whole Foods, Kroger, and Safeway. In today’s episode of the Plant-Based Profit show, Miyoko explains her stance of using the term vegan in products, and how companies can leverage the growing popularity of the plant-based movement. She reveals the most important things to keep in mind to successfully launch a new business. Miyoko also shares the stories of her earlier life and past businesses, and how their failures prepared her for the successful company she runs today. Eating is a form of activism and Miyoko is blazing a trail for the future of food, built on a celebration of what it means to be vegan.

Like many families, Dawn Hilton-Williams’s early childhood memories were marred by premature deaths brought about by chronic diseases, and like other families, she mourned the losses, normalized them, and moved on. However, it was her husband Anthony's health scare that changed her life, business, and family for good. She founded Herban-Eats and became the VEGUCATOR-IN-CHIEF. Dawn, is a passionate vegan whose mission is to fundamentally improve wellness, prevent chronic diseases and poverty from flowing and ruining human lives. From guidance and live demonstrations to countless vegan product and service solutions, Dawn works closely with plant-based clinicians and many other health and wellness partners to help people transform from daily poor health conditions to happy healthy lives. Dawn has over 20 years of professional cooking experience, has a plant-based nutrition certificate from the T. Colin Campbell Center for nutrition studies at eCornell, and in 2019 she authored her first book titled "Flava My Plate, Your Tasty Vegan Guide to Health-Wealth", a cookbook and guide to delicious vegan food. A few years ago, when Dawn’s husband Anthony felt sick, she immediately decided to make some positive changes to her health. Previously she had been reading studies on the relationship between diets rich in animal products and illnesses such as cancer and heart disease, but wasn't ready to change her lifestyle, not until Anthony's health problems. Her research helped defeat her worries about meal planning, caring for herself, parenting, running a company, and taking care of Anthony. In today’s episode of the Plant-Based Profit show, we take a deeper insight into Dawn’s family and professional life. From tv and social media-based cooking show appearances, cooking classes, and demos to podcasting, coaching, writing, public speaking, and vegucation 101 presentations, Dawn works to raise awareness about the direct correlation between chronic disease and diet; with a targeted focus on reaching people in minority communities who are disproportionately impacted by their negative effects.  We will further discuss how she is hoping to spread the word even more about the health benefits of a vegan diet with help from the Black-owned small business Impact grant from Beyoncé’s BeyGOOD Foundation and the NAACP that she was recently awarded.  Social Media Links ·   Instagram Profile - https://www.instagram.com/dawn_hiltonwilliams/?hl=en ·   Facebook Profile - https://www.facebook.com/dawn.hiltonwilliams ·   Official Website - https://www.herban-eats.com/

In today’s world where consumers are much more health-conscious and mindful about what they are putting into their body, it’s no wonder why terms like plant-based, vegan, meat-free, and organic are all over food packages now.  Starting with just one small dehydrator in his kitchen, food innovator Bruce Namenson has tapped into this rapidly growing market and created two premier raw plant-based packaged food brands, Organic Living Superfoods and Healthy Truth, to offer hundreds of delicious, totally 100% vegan superfoods.   In today’s episode of the Plant-based profit show, we sit down with Bruce and talk about how he first got the idea to start his own brand. We’ll learn how he won the trust of non-other than seven-time Super Bowl Champion, Tom Brady, to create the TB12 line of plant-based food products. Having faced major life and career-ending challenges, Bruce also reveals his darkest days and how he was able to rise from the ashes with a mission of helping others get healthier through clean, honest, plant-based superfood snacks, powders, and bars. 

Whether you are interested in becoming a vegan and are wondering where to start, or are a skilled chef looking to create a bigger variety of delicious and plant-based meals, the Happy Pear is the answer to all your questions. Happy Pear twins David and Stephen Flynn are the chefs and writers of the best-selling cookbook “The Happy Pear” filled with recipes and stories from their past 10 years experience in owning natural food stores, wholefood cafes, dinner restaurants, superfood sprout farms, self-labeled products, online stores, health education seminars, and online courses to make the world healthier and happier. In spite of growing up on a standard Irish diet of whatever was put in front of them, and having the idea that ‘real men eat meat,’ they have started a food revolution by making fruits and vegetables sexy, and they are taking as many people as possible on the road for this beautiful journey. In today’s episode of the Plant-based profit show, David and Stephen Flynn share with us how they developed an encyclopedia of plant-based cooking over 20 years and are helping others to make healthy cooking simple, creative, utterly attractive, and mouth-watering. They also share their journey in becoming a successful pair of vegan entrepreneurs and how to align being healthy with happiness. The twins give us an insight into their new book, The Happy Health Plan, which is their first health and lifestyle book and includes over 80 delicious plant-based recipes, health plans, meal plans, and shopping lists. 

Businesses are recognizing that plant-based eating is not a fad and veganism is a fast-growing movement. To help the cause, Helene Greenberg, launched the Triangle Vegfest in October 2014 in Durham, NC, and she has since expanded to host vegfests in other states on the East Coast to spread the vegan message.  Her events help educate the community about easy ways to reap the health benefits of a plant-based diet, provide a place for vegan-friendly companies to market their products, and encourage local restaurants to offer more vegan-friendly menu options. In today’s episode of the Plant-Based Profit show, we learn about the upbringing of Helene Greenberg in a household of working parents and the struggles she faced as an early vegetarian teenager. We’ll talk about her passion for animal rights, and how she continues to channel this passion to help grow the vegan community through her events. We also learn more about her work in helping vegfests pivot in the middle of a pandemic and go online through VirtualVegfest.com

Leather bags have dominated the fashion industry for a long time, but Vegan leather bags have started gaining mass cultural popularity as a newer, more conscious lifestyle. Now you must be wondering, what’s so great about vegan leather? Well, Just about everything. In addition to being an ethical, sustainable, and animal cruelty-free alternative to traditional leather, it has a wider range of styles, lower cost, more efficient production, and is eco-friendly – plus it’s in vogue. In this episode of the Plant-Based Profit show, Paras Doshi, founder of US fashion retailer “Doshi,” talks about his purpose of providing smart, stylish, and high-quality vegan products to encourage people with moral, religious, or environmental beliefs to seek vegan products.   We’ll talk more about the origins of the vegan fashion movement and how it can be traced back to the hippie era of the 1960s.  We will also explore its increasing popularity today to meet the needs of smart, social, and environmentally friendly professionals and fashion designers.  So, hold on tight and enjoy an insider scoop with Paras Doshi, while he reveals how sustainable vegan leather is made and is replicating the smell, touch, and feel of leather. He tells us about Microfiber PU, and what other chemicals go into vegan leather. Doshi further discusses the First Five For the World initiative and how it is a very clear, open, direct, and measurable way to make a positive impact on animals, people, and the environment. Finally, he predicts the future of Vegan leather.  We start the show with Paras sharing what his childhood was like growing up in southern California with immigrant parents.

Manhattan-born, but raised in Miami, Jenny Goldfarb never really shook off her New York-Jewish deli sensibilities. It may be because it runs in the blood - beginning with her great grandfather, an immigrant from Romania who spoke no English coming into America but went on to own several delis in his lifetime. Though Jenny eventually found herself living in the West Coast with her husband and their three daughters, she never lost her love for authentic East Coast deli sandwiches.  Growing up eating meat her whole life, Jenny’s journey into a plant-based lifestyle started when a friend introduced her to videos of how animals suffered in service of the food industry. Dodging doubts from her husband and in-laws, Jenny nevertheless pursued her newfound passion of going vegan, which led her to create her own food vlog, Count Your Colors. Her hubby, a 3-time Emmy winning film editor, gamely supported her on this. Her vlogs didn’t exactly turn her into a Youtube star, but Jenny felt that she was doing her contribution in making the world a better place. But it wasn’t until she made her own vegan corned beef using easy to find ingredients that things really picked up speed.  Encouraged by friends and family, Jenny slowly scaled up the production of her vegan corned beef business and soon found her way into Whole Foods. Just when she thought that her food business had finally found it’s turning point, she decided to pitch for Shark Tank. Before she knew it, Jenny found herself standing in front of the sharks! She deftly handled the challenging questions from the sharks and walked away with a cool $250,000 investment from Mark Cuban, more than double what she was asking for.  Today Jenny shares the amazing story of how she grew her vegan food business, Mrs. Goldfarb’s Unreal Deli from her kitchen to a thriving business that allows her to still be a full-time mom and wife and do her part in protecting animals. Plus a whole lot of practicality on how she continues to maneuver her business in this pandemic.