Episode 139: Plant-based Proteins, Stir Fry Strategies, Allyson Kramer

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Some of Joy’s favorite stir fry ingredients ready to cook.

We talked about how the state of Vermont has helped the cause of GMO labeling. Our take: What’s the harm of letting people know what’s in their food?

What is the deal with protein, and especially plant-based protein? We talk about our favorite meat free sources of this macro nutrient.

We share our hard-won stir fry wisdom and strategies.

Maris interviews vegan cookbook author Allyson Kramer about her work and her new book, called Naturally Lean.

At the market for us this week? Fiddlehead ferns.

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