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Cody and Ava Stubbe: Pioneer Vegans in Omaha!
Manage episode 438131546 series 3511242
Sisällön tarjoaa Real Men Eat Plants. Real Men Eat Plants tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
Cody Stubbe, a registered nurse and food for life instructor, and her daughter Ava Stubbe discuss their journey to veganism and the challenges they faced in a non-vegan environment. They talk about the gradual transition to a vegan diet and the importance of education and support. Cody shares her experience working in the healthcare industry and the need for nurses and doctors to prioritize their own health. They also discuss their cooking show, So Many Cooks in the Kitchen, and the positive impact it has had on their community. Cody and Ava also prepare a black bean salsa.
Visit Cody's website: www.somanycooks.com
Visit Cody's Facebook Page: https://www.facebook.com/somanycooks
Visit our website: https://www.theglenmerzershow.com
Get my new book, 'America Goes Vegan!' here: https://shorturl.at/dgrLQ
Get "Live Your Healthiest Life" here: https://shorturl.at/bitDE
To order Sweet Indulgence Sweet Indulgence by Chef AJ and me, the healthiest and most beautiful dessert cookbook ever!: https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248
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00:00 Introduction and Background
01:28 Ava's Vegan Journey
02:23 Transitioning to a Vegan Diet
04:09 Discovering the Benefits of a Plant-Based Diet
06:54 Finding Support and Overcoming Challenges
09:45 Educating Others in the Healthcare Industry
10:07 So Many Cooks in the Kitchen
12:02 Influencing Family and Friends
15:38 Preparing a Black Bean Salsa Dip
18:27 Challenges in the Healthcare Industry
21:17 Inspiring Change in Nursing Students
22:38 Ava's Experience in School
23:05 Improving School Lunches
24:04 Favorite Recipes and Cooking Style
26:31 Future Plans and Cookbook
27:00 Closing Remarks
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