Author Robert Cheeke on How to Be an Impactful Vegan
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- Опубликовано: 15 сен 2024
- In this episode we talk about:
- Dr. John McDougall passes away at age 77
- Weather report: Proposed legislation in Thailand targets plant-based labels, West Hollywood makes city event food vegan by default
- Robert Cheeke's new book, The Impactful Vegan (www.amazon.com...)
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New York Times bestselling author Matt Frazier and ultrarunner Doug Hay break down the latest headlines in the plant-based world. Streaming live every weekday at 11am Eastern on RUclips, Instagram, Facebook, Twitter, and Twitch. Presented by Complement.
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About Matt: Matt Frazier is the New York Times bestselling author of The Plant-Based Athlete, and a vegan ultramarathoner, author, and entrepreneur. He is best known as the founder of the No Meat Athlete movement.
Matt found he could run faster and farther with the help of a plant-based diet, and shortly after adopting a plant-based diet, Matt qualified for the Boston Marathon after taking over 100 minutes off his first marathon time. He has run several 50-milers and a 100-mile ultramarathon on a vegan diet.
Matt’s books have sold over 200,000 copies in 8 languages, including The No Meat Athlete Cookbook, one of Sports Illustrated’s “7 Best Health & Wellness Books of 2017.”
He and his work have been featured in books including Seth Godin’s What to Do When It’s Your Turn and Rich Roll’s Finding Ultra; magazines and websites including Sports Illustrated, People, Huffington Post, Forbes, Business Insider, WebMD, VegNews, Runner’s World, Trail Runner, Outside Magazine, VegNews; and other media including CNN and the Rich Roll Podcast, where Matt has been a two-time guest.
Along with No Meat Athlete, Matt co-founded Complement, a company whose mission it is to grow the plant-based movement by helping vegans thrive.
Matt lives in South Carolina with his wife, two plant-based athlete kids, and rescued cat.
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About Doug: Doug Hay is a vegan ultramarathon runner, coach, and writer for No Meat Athlete and Complement.
After defying his own expectations of what's possible as a vegan runner, he dedicated his work to making plant-based trail and ultrarunning approachable for anyone willing to try it.
In 2012 he founded Rock Creek Runner where he coached hundreds of runners to their running goals, and soon after began working with No Meat Athlete as a contributor and co-host of No Meat Athlete Radio. Doug has gone on to complete more than 25 ultramarathons, including five 100-mile ultramarathons, and his work has been featured in The Washington Post, Runner's World, Outside, Trail Runner, Competitor, and other leading print and online health publications.
Doug also serves as an elected official in his hometown of Black Mountain, North Carolina, and raises two courageous daughters.
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Great interview! I've been an animal rights advocate/activist for 17 years. Robert gave me a few new things to consider. I'll be getting his book very soon.
Love Robert! I also just had a lovely chat with him at New England Veg Fest! Looking forward to getting my book signed at Boston Veg Fest 😊
Im so glad to see someone like Robert Cheeke spreading the message about the power of veganism - his passion and conviction are truly inspiring! Im sharing this with my friends and family, hoping theyll take a closer look at the impact that animal agriculture has on our planet
🎉❤🎉 Great book !!
I really appreciate Robert’s attitude and take. He’s always positive and has intelligent takes .. I’m not sure the $30k salary argument is the best. If I made that little in any large American city, I’d be really struggling, sharing a 2-bed apartment with three roommates, saving nothing, having almost no fun spending money, and definitely wouldn’t donate to charity. Lots of ppl making that go in and out of homelessness. Cost of living matters. And a poor person can’t pick up and move to Thailand, etc. it’s better to say, “hey if you’re listening and you feel able, consider giving $10 a month.”
Just my two cents :)
On chicken and strawberries, because I have celiac disease so have to eat gluten-free, I end up eating a little more meat when I'm traveling because it can be too difficult in foreign languages to translate exactly what I need. In Poland I was explaining "gluten-free" in my pre-school-level Polish and the waiter assured me he could bring me something safe to eat. It was a pan-fried chicken breast with strawberry jam! And it was pretty amazing! But I wouldn't want it as a smoothie.