200: No Such Thing As Vegan Food, Regenerative Meals + Adding Meat Back To Your Plate | Mollie Engelhart

Welcome to a milestone episode of the Realfoodology Podcast! After four years of dedicated work and your unwavering support, we've reached our 200th episode. Today, I'm thrilled to have Chef Mollie join us once again. Many of you know her from Instagram, and she's been a beloved guest on the show before. This time, we’re covering her latest bold move: transitioning her vegan restaurants away from exclusively vegan fare. We explore topics ranging from the history of her restaurant Sage to the importance of regenerative agriculture, carbon sequestration, and the nuanced perspective that "there’s no such thing as vegan food." Join us as we discuss the evolution of food consciousness, the nose-to-tail movement, and the crucial role of aligning ourselves with nature. Whether you're a seasoned foodie or just embarking on your culinary journey, this episode offers insights, reflections, and perhaps a new perspective on the plate. Don't miss out on this enriching conversation and the chance to support Chef Mollie's innovative endeavors!

Topics Discussed

04:59 - The history of Sage 

05:50 - There’s no such thing as vegan food

11:55 - The nose to tail movement 

12:58 - Regenerative meats 

14:46 - The struggles of eating out 

16:48 - The thought process behind adding meat to the menu 

22:24 - Menu changes 

26:04 - Opinions on instagram 

27:24 - We cannot remove ourselves from nature 

32:21 - You’re allowed to change your mind 

36:26 - Carbon Sequestration 

39:33 - Film recommendations to learn more

40:49 - Supporting Chef Mollie 


Check Out Chef Mollie

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Sage Regenerative Kitchen & Brewery

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Show Links: 

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Further Listening:

41: Chemical Warfare in the Grocery Store with Mollie Engelhart PT. 1

42: Chemical Warfare in the Grocery Store with Mollie Engelhart PT. 2

182: "Eating Cheap Food is a Privilege" - The True Price of Our Food Choices | Mollie Engelhart 


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Produced By: Drake Peterson
Edited By: Mike Frey