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Featuring Carbon Almanac Contributors Jenn Swanson and Leekei Tang

From Langley in British Columbia, Canada, Jenn is a Minister, Coach, Writer and Community Connector, helping people help themselves.

Leekei is a fashion business founder, a business coach, an international development expert and podcaster from Paris, France.

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The CarbonSessions Podcast is produced and edited by Leekei Tang, Steve Heatherington and Rob Slater.

Hi, I'm Christina.

2

I'm from Prague.

3

Hi, I'm Jen, and I'm from Canada.

4

Hi, I'm Oladunji, and I'm from Nigeria.

5

Hello, I'm Liki, and I live in Paris.

6

Hi, I'm Brian, and I'm from New York.

7

Welcome to Carbon Sessions, a podcast with

carbon conversations for every day, with

8

everyone, from everywhere in the world.

9

In our conversations, we share ideas,

perspectives, questions, and things we

10

can actually do to make a difference.

11

So don't be shy and join our Carbon

Sessions, because it's not too late.

12

Hi, I'm Olabunji.

13

Hi, I'm Liki.

14

Hi, I'm Jen.

15

Today we are talking about vegan

food on the Carbon Sessions.

16

And I just, I, I understand

that vegan food, it, it's

17

becoming more and more common.

18

Uh, we are cooking a vegan

dinner tonight for a birthday

19

dinner for one of our daughters.

20

Um, , so it's a bit of a challenge

to change things that she wants to

21

eat into vegan versions of that food.

22

But I understand from both of you,

Leaky and Olabandji, that there

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are very different vegan foods

in different parts of the world.

24

And I wonder if.

25

you wanted to share some of that.

26

I just wanted to make sure that

when we talk about vegan food,

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we talk about food that exclude

everything that is animal produced.

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So we exclude dairy, we

exclude, do we exclude honey?

29

Is it vegan?

30

Yes, you exclude honey, you exclude

eggs, you exclude anything that

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comes from a living animal or fish.

32

If you're strictly vegan, some

people are vegetarian and that's.

33

different.

34

Some people are pescatarian, so they

don't eat any animal meat except fish.

35

Some people are flexitarian, like me,

because I'm allergic to everything,

36

so I have to pick and choose.

37

We do mostly, like, very plant heavy,

but we do eat meat on occasion.

38

Um, and so there's all different

versions of it, but if you're talking

39

strict vegan diet, then you're

talking no animal products whatsoever.

40

Well, in Hong Kong, there's, um, there's

a very, very big Buddhist community.

41

Uh, I don't know what exactly the

religion is, the main religion is,

42

but a lot of people are Buddhist.

43

Oh, it's part of the tradition.

44

So a lot of people go to

Buddhist temple because it's

45

a traditional Chinese religion.

46

And Buddhists have this

belief that's we don't kill.

47

Therefore, Buddhist monks,

they eat vegan food.

48

And, uh, at some festivals, some, uh,

celebrations, we eat vegan food as well.

49

Uh, basically there are some like,

you know, festivities, festivals.

50

Time.

51

And some vegan food is very popular.

52

If you visit the temples, it's

made of, of course, there's a

53

lot of plants, it's plant based.

54

And there's also something that I used

to find good, but now that I understand

55

how it is made, I don't like it so much.

56

They try to reproduce the meat.

57

So every dish that is animal based

can be reproduced based on vegan.

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like with vegan ingredients.

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And the main component is gluten with

some, um, I don't know, probably, uh,

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spices and, and some chemicals to give

the taste of the original meat dish.

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It's nice to look at because it's, uh,

it looks like the real, like when it's,

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um chicken, they, um, reproduce the

whole chicken and cut it into slice.

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So it's nice to look at the taste is.

64

It's so so, I would say, it's like,

because I like, I like food, I like meat.

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And so it doesn't taste like

meat, but it's, it's kind of

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not so bad, but it's good.

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But, but the problem with that is that

I don't, I don't really understand

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that, you know, if you eat vegan food,

why try to replicate traditional meat

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based food in the worst way, I think.

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It was when test wise, I would say.

71

So that's something I don't understand.

72

Well, I think it comes down to,

are you a vegan for, you know,

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philosophical and ethical reasons?

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Are you a vegan out of necessity

because you can't tolerate meat?

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Are you a vegan because

it's expensive to eat meat?

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You know, there's lots and lots of

reasons why a person might go vegan.

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And that would depend.

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So if you're a meat eater and you're

really used to eating meat and

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you still want to eat meat but you

can't for whatever reason, then you

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might still want a burger that feels

like, smells like, looks like meat.

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Um, and if you're a strict vegan for

ethical reasons, you might not care.

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You might prefer not.

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So, and my, one of my problems

is I'm allergic to gluten and I'm

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allergic to soy, so I can't do tofu.

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I can't do anything

that's got gluten in it.

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I can't do a lot of the

substitute pretend food.

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We call it fake food in this house and I

can't, I can't eat a lot of the fake food.

88

That makes it an extra challenge,

but that's, that's interesting

89

that it, it's made with gluten

and it looks like textured.

90

There's that text TVP textured

vegan protein I think it's called.

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I think that's made with gluten

and that can be formed into

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different looking things.

93

Of course I've never tasted it,

but I think it's made of soy too.

94

I don't know.

95

Yeah.

96

So we're making a vegan

dinner tonight and.

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We're making a, an Italian pasta dish.

98

Oh.

99

And we also have gluten free people.

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There's three of us out

of, out of the four.

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So we have gluten free pasta,

but the sauce has broccoli and it

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has typically an Italian sausage.

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So we're going to be using a beyond

beef, uh, beyond meat product,

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um, that's sausage for this.

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And then it has red chili flakes and.

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It has Parmesan cheese, so some of us can

have the Parmesan, but there is a vegan

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Parmesan that I can't eat, but I think

it's made with cashews because a lot of

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the cheese products are made with cashews

and they don't taste exactly like cheese.

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And my goodness, you're in Paris,

so, you know, um, but some of them

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have the texture or the consistency.

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of a cheese.

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And so, you know, it's a little addition.

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But what is the, the, the sausage made of?

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What is the base of the?

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It's got, uh, pea protein.

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So a lot of these things are made with

peas, uh, pea protein or lentil protein.

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And they're, they're formulated in

such a way that they're, you know,

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a sausage is in a casing and you

can put whatever into a casing.

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The casing is, um, is vegan.

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Um, I'm not sure what it's made

of, but they put spices in and they

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make it, they make it look like an,

and pretty much tastes like in this

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case, sausage, but it's processed.

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So it's not good for you, but

once in a while it's a nice treat.

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I'm curious, do you call it

sausage and, um, or meat?

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Because.

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In France, there's a new law project that

will, um, that will forbid the naming

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this product sausage on meat because,

um, because, um, the meat lobbies

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want to, to protect , the products.

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So are you allowed to call them sausage?

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I think they're called, you know,

fake sausage beyond beef sausage.

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I mean, they're not,

they're still called that.

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I know that that legislation is

coming, um, at some point, but at

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this point, they're still called.

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Burgers are still called sausages.

135

They're still called these things.

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It's like, for example,

here, it is no oat milk.

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There's oat drinks, but not

oat milk because we're not

138

allowed to call them milk.

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Right.

140

Well, we make our own so we

can call them what we want, but

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we can make our own oat milk.

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It's cheaper and easier.

143

But Ola Banji, I was, I was asking you,

what kinds of vegan food do you have

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where you are and have you tried them?

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Yeah, I've tried a few.

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Um, it looks like being vegan

in Nigeria can be fun because

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there's so much good food to have.

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Right.

149

And so you may not know these things,

but I'll, I'll tell them to you anyway.

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So, uh, so you, you still get

to eat the Nigerian Jollof.

151

And so there was a time in, on

Twitter, now X, where there was

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like wars between Nigeria, Ghana,

and a few African countries about

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who actually owns the Jollof rice.

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And sorry, what is Jollof?

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It's rice.

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So it's a type of rice.

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Yeah.

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Yeah.

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Yeah.

160

Yeah.

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And, and everyone goes, we invented

the Jollof and, you know, Ghanaians

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does not come close to Ghana

Jollof and, and Ghanaians will

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come to Nigeria to have Jollof.

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So, so what do you mean

by it doesn't come close?

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Um, and Nigerians go to

Ghana to have Jollof as well.

166

And then there's, there's like other

countries that say, well, no, y'all

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didn't invent the Jollof, it was our

food and you guys came and picked it.

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It's okay.

169

I mean, the cool part of being vegan is

you, you still get to eat the Jollof.

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Um, you get to try a Foriro.

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So there's, there's a dish called a

Foriro and it's particularly owned

172

by my tribe in Nigeria, the Yorubas

and it's vegetables and just lots

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and lots and lots of vegetables.

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It's a soup.

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And so you get to try that as well.

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Um, and there's so many soups and I,

I guess part of why it's a little fun

177

to be vegan in Nigeria is because the

food culture is a lot around soups.

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There's, there's so

many soups you can try.

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And some of the soups are the plants.

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That are used for some of the soups are

already they contain protein themselves

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They are rich in vitamin and protein

sometimes and so a goosey soup, for

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example would um is is is a really It's

one of the foods that is rich in nutrients

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and so you can try that and then there's

puff puff Puff puff is made from from

184

flour, but it's it's um, it's done in

such a way that the The outside of it

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is brown and the inside is white and

when you piece it apart When it's really

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really hot it can be really Really good.

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Um, so you get to try a lot of the

food except that you don't eat meat

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And and some other stuff as well.

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I want some recipes now I'm, definitely

sending you pictures and and uh, so

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there's there's There's a lot you

can do with beans in Nigeria as well.

191

And so you can make bean ball and

bean ball would be, um, so the

192

bean, the beans is grinded into

it, into like a watery substance.

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And then the watery substance is

cooked alongside different spices.

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And, and then, yeah, it comes out like

a It comes out like a ball at the end of

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the day and it's super, super delicious.

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So you can try that as well.

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Um, so you can do the bean

ball, you can do the bean cake.

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Oh, sorry.

199

The one I described just now is

the bean cake and the bean cake is

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the one that the beans, I mean, in

both cases, you grind the beans,

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it becomes like a watery substance.

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And then in one case you fry the beans.

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Um, in the other case, you cook the beans.

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And so, and you can spice it

up with whatever you want.

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And you can have that with so many things.

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You can do that with bread.

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You can eat it with, um,

there's something we call Gary.

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It's like, uh, it's, it's like

cereal, but it's not cereal.

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Yeah.

210

And, um, There's just a lot of

cool stuff you can try as, as

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if you're vegan in Nigeria, you

definitely have things to play with.

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You have rice to play with.

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You have beans to play with.

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You have vegetables to play with.

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You have soups to play with.

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Yeah.

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And you have spices to play with.

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Our foods can be quite spicy, so,

um, you can blend different kinds of

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spices together and achieve anything.

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Yeah.

221

If you're inclined to being vegan,

I think you're having a lot of fun.

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So.

223

If you go to a restaurant in

Nigeria, is it hard to be a vegan?

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You know, sometimes it's hard here.

225

There's not always something to eat in

every restaurant, but is it, is it easier?

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Is it easy?

227

Is there a growing number of

people who are vegan there?

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Yeah, um, I have a few

friends that are vegan.

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You would hardly get vegan food in

Nigerian restaurants, that's for sure.

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I have not seen a single

vegan restaurant here.

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In Lagos, there are a few.

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just a few.

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Um, not in most places in Nigeria,

you won't find vegan restaurants.

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So if you want to be vegan, you're

going to have to make your own food.

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Is the diet by default

more vegan than meat based?

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Maybe it could be something

like that as well.

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I think the diet is meat.

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Is it more vegan and meat based?

239

I don't think so.

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It's not really more

vegan than meat based.

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But if you remove the meat.

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In in a lot of the food you would

naturally arrive at a vegan diet.

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So If you want vegan food, you can go

to a restaurant and all you have to

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do is When the when you're picking or

choosing what you want to eat Just don't

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eat the meats and you probably would

already have a vegan food You you may

246

not get an alternative source of protein,

but yeah, you you'd get the rest of it

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This is the type of vegan food I like.

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Vegan and vegetarian food is a

celebration of, of flavors, of

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texture, of spices, instead of

trying to replicate what is missing.

250

You know, instead of saying,

okay, we're missing out on this.

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So we'll try to do it, but less good,

but because we're really missing

252

it, this is, um, this is a new way.

253

This is not a new way.

254

It's a, it's a, it's a better way of

appreciation of showing the appreciation

255

for food is really separation of texture

and taste and flavors and everything.

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So this is the kind of vegan food I like.

257

Yeah.

258

I love the spices and the different ways

of spicing foods also, because just,

259

just this different spice combination

can change the whole flavor of a dish.

260

You know, you might have a whole bunch

of vegetables and rice, but if you flavor

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it differently with spices, you end up

with a totally different kind of dish.

262

dish.

263

And that's, I love that our

spice cupboard is, is huge.

264

We have all our spices and

little plastic boxes and labels.

265

And when you open the cupboard, they're

all alphabetized because we cook a lot,

266

but it's so fun to mix them up and have.

267

different flavors.

268

Yeah, it's, it's beautiful.

269

I think it's beautiful.

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How about you where you are, like,

how are, how is being vegan in Paris?

271

It's becoming easier.

272

I would not say that it's,

um, it's a vegan place.

273

Um, I think it's becoming easier

in the past few years, maybe,

274

uh, in the past five years.

275

Now, when you go to a traditional

restaurants, you can find at least one

276

fish based dish and one, Vegan dish.

277

And this is new.

278

This is really new.

279

Like five years ago, it wasn't like that.

280

Five years ago, everything was meat based,

but now there are some very good vegan

281

restaurants, but it's not mainstream.

282

And especially if you go to outside

of Paris, if you go to rural area, no,

283

it's, it's, it's quite hard to find vegan

food because there's a, there's a lot of

284

cheese and love recipes, a cheese base.

285

So that's, and also a

lot of butter is used.

286

So it's not that easy.

287

I love butter.

288

I love butter.

289

I don't want to give up butter.

290

Um, I live on, on the West coast

of Canada and I can't speak to

291

the rest of the country, but

I know that on the West coast.

292

Um, we have a lot of, uh, we have a lot

more and, and I think it's recent as well,

293

but we have entire, uh, vegan bakeries.

294

We have gluten free bakeries.

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We have vegan restaurants.

296

that are standalone vegan restaurants.

297

My problem is being allergic

to soy and gluten and nuts.

298

I can't partake in a lot of the vegan

cheese because it's made with cashews.

299

I have to be careful of of the

nuts and the soy, the tofu.

300

So I have a difficult time no matter where

I eat, which is why I'm not exclusively

301

vegan because I, I would be eliminating,

um, being able to eat much at all.

302

So it's challenge.

303

We cook a lot at home because we have,

you know, so many people that are

304

allergic to everything in our family.

305

So we have a challenge with

food, but, um, but we can usually

306

find something that suits.

307

if we're not wanting to eat

meat that day at a restaurant,

308

most of the time, not always.

309

Um, May I ask you why does your

family, why has your family

310

decided to eat less meat?

311

Um, well, our one, our one daughter

is a vegan for ethical reasons

312

and she has been for years.

313

We have my mother and another

daughter who are vegetarian.

314

Uh, my, my mother is pescatarian.

315

She will eat fish, but she doesn't

eat any other kind of meat.

316

Um, and that's also for

the love of animals.

317

and our family, it's, it's.

318

Uh, the rest of us, it's partly that

and partly health, um, for the studies

319

that have come out on longevity, the

studies that have come out on, um,

320

visceral fat, um, like around your organs.

321

Um, the studies that have come

out around, um, you know, strength

322

and athleticism and how a plant

forward diet can, can be beneficial.

323

So it's a combination of reasons.

324

And again, we're not exclusively, that's

why I call us a flexitarian and if, if

325

we go to somebody's house and they've

made us a chicken dinner, we'll eat it.

326

Right.

327

It's not like we're.

328

Um, well, we will, our daughter

won't, but, but, you know, um, I

329

have enough allergies when people

invite us for dinner that I have to

330

give them a ridiculous list as it is.

331

And those are like anaphylactic

reactions and I'll be sick,

332

sick, sick for days or dead.

333

So I'm not gonna, I'm not gonna, I'm not

gonna say, Oh, don't feed me meat or fish.

334

Right.

335

So, um, yeah.

336

So it's a bit of a, uh, a navigation.

337

adventure, but my goodness, I

especially love cooking, um, foods

338

from around the world because you

learn so much about, like I was

339

talking last time about jackfruit.

340

We can buy jackfruit in tins and

jackfruit shreds like shredded pork.

341

It's very interesting.

342

It's got a neat texture and you can

put barbecue sauce on it and you can

343

bake it in the oven on a cookie sheet

and, and then you can put it in tacos.

344

taco shells, or you can put it on

hamburger buns, and you can make

345

all sorts of delicious things.

346

With jackfruit and it looks like it'll

it looks ridiculously like me, but it

347

and it takes tastes really good But then

again, you're trying to replicate a meat

348

recipe You know, but there's no chemicals

involved right I mean you're it's it's

349

pretty healthy so yeah Yeah, I was gonna

tell you about a pudding that I've been

350

making that I discovered using beans.

351

I don't know what kind of beans you

were talking about, Ola Banji, but these

352

are black beans and you take a can of

black beans and drain it and you throw

353

it in a blender or a food processor.

354

You put, um, a quarter cup of like, or

half a cup of syrup, like maple syrup,

355

or, um, if you don't, we have maple syrup

here, but if you don't have that, then

356

some kind of sweetener, you put a quarter

cup of cocoa powder and you put a teaspoon

357

of vanilla and a little tiny bit of salt.

358

blend it up and it makes the

best chocolate pudding ever

359

and it's full of protein.

360

Wow.

361

And it does not taste like beans.

362

I promise.

363

It does not taste like beans.

364

Takes five minutes to make and

you don't have to feel guilty.

365

You're eating chocolate pudding

because it's actually beans.

366

Well, can I share a recipe with

you that involves three ingredients

367

and five minutes to make?

368

It's um, it's a sourdough.

369

in Italy, I think.

370

Um, yeah, in Italy, definitely.

371

And, um, it's based on, okay.

372

Uh, how do I pronounce it?

373

Fennel, fennel, fennel.

374

Yeah.

375

Licorice flavored.

376

Yes.

377

Yeah.

378

Yeah.

379

And so slice it very, very thinly

with, um, mandolin mandolin.

380

So slice it very thinly,

put it on the plate.

381

And then, um, cut in lemon

and then put a little bit of

382

lemon juice, love lemon juice.

383

And then the secret is in the olive oil.

384

Just get the best olive oil you can find

and then splash it, put a lot of it.

385

And that's it.

386

It's delicious.

387

It's very easy and it's

really, really delicious.

388

And it tastes amazing.

389

Like, um, Sardinia, actually, I

had it in Sardinia now, I remember.

390

So it's the taste of Sardinia.

391

It's really easy and very good

and very healthy, I believe.

392

That sounds fabulous.

393

Do you guys have, we have olive oil

stores here where you can go in and

394

do samplings and tastings of olive

oil and balsamic vinegar, honestly.

395

And you walk around with

little spoons and they, and the

396

olive oil tastes so different

depending on where it comes from.

397

Yeah.

398

Wow.

399

Do you have that where you are?

400

Um, I get my olive oil from the butcher

401

because my butcher is,

um, is a halal butcher.

402

And he's, uh, he has some connection in

Algeria and he imports some olive oil from

403

one of his, some, one of his relatives.

404

And so he has got the best olive oil.

405

So I get my olive oil from my butcher.

406

Uh, we get ours from a med,

a Middle Eastern, uh, shop

407

and, um, uh, they import it.

408

from the Middle East and oh, it's good.

409

Good olive oil.

410

Yeah.

411

Well, Benji, do you have in

Nigeria some special oil?

412

Because it makes a total difference.

413

Yes.

414

Yeah, we do.

415

We actually do have, um, olive oil.

416

It's not as common as the vegetable

oil, but we do have olive oil.

417

I've got olive oil in

my kitchen right now.

418

Um, yeah, we, you can get a selection.

419

You can get any kind of, well, I wouldn't

say any kind, but you can, um, Get almost

420

any kind of olive oil that you want.

421

Yeah.

422

Oh, I also use a lot of sesame

oil because it's, the taste

423

is really, really different.

424

It's like, it makes them, it

makes a dish completely alive.

425

I love it.

426

Sesame oil.

427

Yeah.

428

Sesame, sesame oil.

429

Yeah.

430

I haven't tried that one.

431

It's got a very heavy, it almost, um, Mm.

432

Mm.

433

Uh, smells like nuts,

but it don't cook it.

434

Yeah.

435

Yeah.

436

Yeah.

437

It's very good.

438

Oh.

439

Oh.

440

And what about sesame?

441

What about tahini?

442

Sesame paste?

443

I love that.

444

Yeah.

445

Do you have that?

446

We do have that.

447

Yeah.

448

Yeah.

449

We do have that.

450

Oh, yeah.

451

Oh, Benji, do you cook?

452

Yeah, I do cook.

453

Um, I do cook.

454

Do you have a lovely

recipe to share with us?

455

No, I, I do cook.

456

I don't cook a lot.

457

Yeah.

458

But, but I, I do try to cook today.

459

I made beans.

460

Um, what kind, what kind of beans?

461

Simple.

462

Uh oh.

463

Yeah.

464

So there's, there's this kind

of beans we make in Nigeria.

465

It's, um, beans and plantain and

anything else you want in it,

466

but it's just beans and plantain.

467

And then you cook it together and

then the sweetness of the plantain

468

sort of mixes with the beans,

and then it just becomes a whole.

469

Nice dish.

470

So yeah, that was what I made today.

471

Are they black beans or white beans or?

472

They're brown beans.

473

Yeah.

474

That would be like, like our pork

and beans, but without the pork.

475

Yeah.

476

Something like that.

477

Something like that.

478

Yeah.

479

That would be sweet and delicious.

480

And forgive my manners.

481

I didn't wish you both happy

International Women's Day.

482

You, you guys, you guys are

the best, the absolute best.

483

Thank you.

484

Yeah.

485

Now I'm hungry guys.

486

That's the problem.

487

I just had a bowl of beans, so I'm good.

488

Yeah.

489

The, the podcast recording is always

before dinner time on Friday and

490

uh, I'm always hungry as well.

491

That's probably why we talk so

much about food and mine is, but

492

it's before lunch for me here.

493

So.

494

Yeah.

495

Uh, yeah, it's actually

before dinner here as well.

496

I just had, I just had to eat early.

497

I was hungry.

498

Maybe I should try that.

499

It's before podcasts.

500

Yeah.

501

Then we'll talk about exercise.

502

That'll be next.

503

That'll be next.

504

Well, I think, I think

another thing to talk about.

505

Eating more plants, even once a week,

if people want to try it, um, it helps

506

to reduce all sorts of emissions,

helps to reduce, um, uh, the methane,

507

if there's less demand for cow and uh,

yeah, there's a lot of good that can come

508

of it if we, uh, at least try a little

bit to eat a little bit more plants.

509

based than processed for.

510

Yeah.

511

Yeah.

512

I feel unwell when I don't eat vegetables.

513

So yeah.

514

Yeah.

515

And that's a good thing.

516

That's a good thing.

517

Cause if you're, if your body is

naturally into it, then it's fine.

518

Then that's, that's actually really cool.

519

Um, I, I, I decided to stop eating

processed food, uh, uh, maybe

520

like maybe two years ago, and I

still do once in a while, but it's

521

definitely gone drastically down.

522

So I hardly eat processed food.

523

I'll either cook my food

or just buy real food.

524

And I try to have vegetables, uh,

as much as I can and fruits as well.

525

So it's healthy.

526

It's, it's all.

527

It's good or wrong.

528

There's no downside to it.

529

I don't see a downside to it at all.

530

So it takes time.

531

It can be inconvenient sometimes.

532

Yeah.

533

But it's always a great decision.

534

Yeah.

535

Well, and you know, years ago, there

wasn't processed food and it, it, you had

536

to eat and you had to take, it took time.

537

And there was a good thing in that too.

538

You know, you knew where

your food came from.

539

You, you knew what you were

putting together and what you were

540

putting into your body and, uh,

less preservative, less chemical.

541

Um, I guess it's about,

it's about priorities.

542

It's also.

543

It's also hard because sometimes

it's expensive to cook fresh food.

544

Sometimes it's cheaper for people

to buy something already made

545

and put it in the microwave.

546

Um, which is unfortunate because you're,

you're getting all sorts of extra

547

stuff you don't want in your body when

you're eating processed food, but yeah,

548

it should be cheaper to stay healthy.

549

I think every little tiny step helps.

550

Yeah.

551

I totally agree with that.

552

I guess it's also, it's also a

thing to, it's a problem that,

553

that needs solving right now.

554

Um, and it should be

cheaper to stay healthier.

555

than to stay unhealthy.

556

So that's some problem we're gonna have

to solve us as a race, as a human race,

557

or as a people, a community of people.

558

So, yeah.

559

So what should we leave

the listener with today?

560

Besides some recipe?

561

Well, as you said, um, try

to eat vegetarian or vegan

562

food at least once a week.

563

And, um, and I would suggest

Listeners to try new foods.

564

You would be surprised, you know, go

to the supermarket, go to the market,

565

look for new foods you've never tried.

566

You've never cooked and

ask people around you.

567

So it's a great way to discover

new food and connect with

568

other people is how I do it.

569

I love it.

570

Absolutely.

571

One hundred percent.

572

Thank you.

573

Thank you.

574

Thanks.

575

Go have dinner.

576

You too.

577

Oh, you already did all of that.

578

You have some more.

579

I will.

580

I definitely will.

581

You've been listening to Carbon

Sessions, a podcast with carbon

582

conversations for every day with

everyone from everywhere in the world.

583

We'd love you to join the Carbon

Sessions so you too can share your

584

perspectives from wherever you are.

585

This is a great way for our community

to learn from your ideas and

586

experiences, connect, and take action.

587

If you want to add your voice to the

conversation, go to thecarbonalmanac.

588

org slash podcast.

589

And sign up to be part

of a future episode.

590

This podcast is also part of

the Carbon Almanac Network.

591

For more information, to sign up for

the emails, to join the movement,

592

and to order your copy of the Carbon

Almanac, go to thecarbonalmanac.

593

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594

Be sure to subscribe and join

us here again, as together

595

we can change the world.