Former pig vet Dr Alice Brough on why we urgently need to fight factory farming

08/10/21 • 61 min

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News and reviews: Holly and Molly discuss the IPCC climate change report and why going vegan is one of the best things we as individuals can do to minimise our impact. They also chat about the Met Gala's plant-based menu before reviewing the new vegan range at Lidl and the new sausage, beans and cheese melt from Greggs. This week's reader question is on fish alternatives – have a listen if you'd like tips on cooking plant-based alternatives using clever kitchen hacks.
The interview: This must-listen interview with Dr Alice Brough looks at how she went from pig vet to animal activist after experiencing the treatment of livestock within the farming industry and the dangers this presents to human health and the climate crisis. Avoiding the upsetting details, Holly and Alice discuss the startling over-use of antibiotics, the risk of potential future pandemics, the SCRAP Factory Farming legal challenge and why Alice turned against her farming upbringing to go vegan for the animals. Alice also discusses her work to try and save Geronimo the Alpaca and her role in Joaquin Phoenix's new film, The End of Medicine. Does she feel hopeful for the future? And is it time we stopped being scared of activism and start getting involved now we are in a Code Red climate situation?
Today’s podcast is sponsored by Sweet Freedom... the ‘better for you’ 100% vegan brand who now have 14 sweet syrups with 13 Great Taste Awards and counting! Plus a chocolate spread to rival Nutella that’s diet friendly! Every single one of their 14 products are vegan, plant based, cruelty free, naturally sweetened with fruit, palm oil free, GMO free, high or a source of fibre, and all packaging is recyclable! They are also a Business Friend of PETA and donate part profits to them. Sweet Freedom products are now in Sainsbury’s, Tesco, Asda, Waitrose, Morrisons, Ocado and Holland & Barrett.
Music by Purple Planet.

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Previous Episode

Keeping plant-based cooking fresh and exciting, with Romy London

Vegan news and reviews: Holly and Molly discuss the latest vegan news including renowned meat lover Gordon Ramsay's advertising campaign for a plant-based milk company in the US, an 84-year old vegan who's just completed an ultra-marathon, and the 3D-printed meat launching in the UK later this year. They also review next-gen meat replacement OmniPork, a new vegan cupcake delivery box from Lola's Cupcakes, and Choc Shots from Sweet Freedom before answering questions on energy levels and new vegan meal ideas.
The interview: Meet Romy London, a recipe creator and food blogger who knows exactly how to keep things exciting in the kitchen! She shares the story of how she went vegan after being raised on deer offal as a child, lets us in on her cooking secrets including getting to grips with tofu, and offers up tips for being more inventive with our plant-based meals.
This episode is sponsored by Sweet Freedom. Sweet Freedom Choc Shot is a delicious, better-for-you chocolate syrup. It’s incredibly popular with dieters as it's only 13 calories per teaspoon plus it’s naturally sweetened only with fruit extracts, has no added sugar, is GMO free, palm oil free, recyclable packaging and even high in healthy fibre! As you can see from their hugely buzzy IG and FB it has hundreds of uses and masses of user generated content! From drizzling over ice cream, pancakes, porridge, yoghurt, fresh fruit to healthier baking - we love it in our overnight oats and you can simply add to chilled plant milk and stir to make an amazing chocolate milk treat. It’s SO incredibly popular it’s now in all supermarkets including Sainsbury’s, Tesco Waitrose, Asda, Morrisons (find it next to the hot chocolate) plus Holland & Barrett and Ocado. The founders are huge animal lovers, and so all their products are cruelty free and they even donate part of their profits to PETA animal charity.
Music by Purple Planet.

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Next Episode

Veganism and immunity, with Despina Marselou

News and reviews: Holly and Molly chat about the upcoming Animal Rebellion march in London and their feelings about activism, and the news that a pro cyclist improved his iron levels by 77% when trialling a plant-based diet. They also review vegan burgers and sausages from Beyond Meat and a new plant-based meat range from Dopsu for those late summer BBQs. They round off by discussing difficulties with non-vegan kids and share tips for feeling full for longer on a plant-based diet.
The interview: Despina Marselou is a dietitian and nutritionist who specialises in clinical nutrition and immunology. She cured her own chronic illness with a whole food plant-based diet and now spends her life helping others do the same. She talks about the importance of gut health, shares tips for switching slowly and discusses how a plant-based diet can help autoimmune disease, long Covid, IBS and many other chronic illnesses.
Music by Purple Planet