Athletes from across the world are coming to East London – where we produce the show – but what are the vegan perspectives on the Olympic games?
- Diana talks to Sandra Hood, who wrote the book on raising vegan children, about carrying the Olympic torch
- Amazingly, keeping the Olympics supplied with a vegan mince that caters can use as a drop in substitute for ground meat is down to one small company – I visit the father and daughter who are supplying the Olympic games with the vegan option
- What do the locals think? The staff of the nearest vegan cafe to the games have their say.
- We fill you in on the stories you might have heard in the media – Venus Williams‘s diet, the Chinese volleyball team, and the use of animals in the opening ceremony
(24 min) Play or download (20MB MP3) (other formats) (via iTunes)
Vegan Cheese: Casein, Casomorphins, and the Daiya Redwoods Vegusto Taste Test
What is the secret of making cheese without dairy that stretches and melts?
Is there a cheese addiction?
What’s the past, present, and future of vegan cheese?
And if you brought together the leading vegan cheeses from Europe and the Americas – like Redwoods Cheezly, Vegusto, and Daiya – that aren’t meant to be available in the same country, let alone the same pizza – who would win?
(28 min) Play or download (26 MB MP3) (other formats) (via iTunes)
Spoiler warning: the results of the taste test are below the fold.
Diana Tastes Ian’s 1980’s Style Vegan Cheese
Before Redwoods, or Daiya, or the Uncheese Cookbook, vegan cheese meant cooking a paste with yeast extract. This show, Diana tries it.