Latest / UNCHAINEDTV'S Truth Files with Jane Velez-Mitchell / UnchainedTV: Why Chicagoland is America's New Vegan Mecca!

Transcript

UnchainedTV: Why Chicagoland is America's New Vegan Mecca! · UNCHAINEDTV'S Truth Files with Jane Velez-Mitchell

0:01
Welcome to Unchained TV, featuring best-selling author,
0:05
TV journalist, and the founder of the Unchained
0:07
TV free streaming network, Jane Valez Mitchell.
0:11
You're about to hear a secret solution to
0:13
the problems that plague our world.
0:15
If you want to revolutionise your health, get
0:18
truly joyful, and jump to the next phase
0:21
of human evolution, all it takes is one
0:23
simple choice.
0:25
Now, here's your host, Jane Valez Mitchell.
0:28
Discover Unchained TV and transform your life for
0:32
free.
0:36
Unchained TV is a non-profit organisation producing
0:40
plant-based content filled with tips and tricks
0:43
to spice up those healthy veggies, grains, and
0:46
legumes.
0:48
For more information on Unchained TV Productions, just
0:52
visit UnchainedTV.com.
0:55
That's UnchainedTV.com.
0:59
And boy, do we have a show for
1:01
you today.
1:03
Nemanja Golubovic and Tamika Price, two superstars from
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Chicagoland as the Midwest becomes the new vegan
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Mecca, and they've got a fabulous new show
1:16
called Kale Crew on Unchained TV.
1:19
It is tantalising.
1:20
It is an adventure.
1:22
It is so exciting, and you're going to
1:25
meet the host today, Nemanja, who's also the
1:27
owner of Kale My Name, and Tamika, who
1:30
is a social media influencer, and guess what?
1:33
They were matching outfits, as you can see.
1:36
Kale Crew is so very exciting.
1:39
These guys are going to really give you
1:42
this look at Chicago.
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You know, people think that the vegan movement
1:47
is sort of a New York, L.A.,
1:50
Berlin thing.
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No.
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The Midwest is going vegan like crazy.
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They go to Alice and Friends restaurant at
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the Glen in Chicago.
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It is super, super fun, and without further
2:03
ado, I would love you to meet these
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two powerhouses, so let's do it.
2:11
Thank you so much for joining us, guys.
2:15
Nemanja, I want to start with you because
2:16
we got this idea.
2:18
We were at a party together, and I
2:20
said, wow, Chicago is an amazing vegan scene.
2:24
Why don't we do a show?
2:25
And you just said, yes, and next thing
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you know, boom, you did it.
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The next thing you know, I was texting
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Tamika because, in my mind, Tamika is the
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face of a vegan Chicago foodie, and she
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just does that normally.
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She goes to these places and often drugs
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me with her, so we just do that
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naturally, and when you mention it, that there
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is a lot of things that you have
2:55
in New York, in L.A., and you
2:57
didn't have in Chicago, I immediately thought of
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Tamika, and I was like, if I'm going
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to do this, it is going to be
3:02
with her, so I immediately texted her, and
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she said, boo, you already know.
3:07
We've been talking about this.
3:08
We've been waiting for an email.
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I told you, Jane, send me an email,
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and the second that email was sent, we
3:18
came to an agreement and the show started,
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so.
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So, Tamika, you bring such life energy, verb,
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sophistication to this show.
3:29
Thank you.
3:29
Tell us, you are a social media influencer.
3:32
You've been on the Rachel Ray Show, WGN
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News, all sorts of media.
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Why is this a passion for you?
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Oh, my gosh.
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Jane, first of all, thank you for having
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me.
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And secondly, it's definitely a passion, because once
3:48
I was able to realise just how much
3:50
it's done for my health, how much it's
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done for, you know, just my overall quality
3:56
of life, and then how I've fallen in
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love with animals, like, I want to farm.
4:01
I had to just share the lifestyle.
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I said, if it helps one person, I'm
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doing my job.
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So, I just hopped on and just started
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having fun and just sharing and just wanted
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to connect with other people like me.
4:13
Well, I want to show a clip, because
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this is such a fun show.
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Again, I kind of trusted Nemanja.
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He's extremely successful.
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Kale My Name Restaurant in Chicago is the
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bomb.
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Like, everybody talks about it.
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He is literally, when you say Kale My
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Name, everybody is like, wow.
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So, let's show a clip, because I think
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you've really, really woken me up about how
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extraordinary the vegan scene is in Chicago.
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Hello, Hungry Kales.
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Welcome to our show, Kale Crew.
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I'm a little hungry, Kale, today.
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You want to come on a tantalising adventure?
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Absolutely.
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I cannot wait.
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My name is Nemanja Golubovic.
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I'm Samika Price.
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And we are in Chicago, where vegan options
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are everywhere.
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North, south, east, west.
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Well, we cannot go that much east, because
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we're going to end up in a lake.
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Lake Michigan, okay.
5:13
Okay, but we can go some other directions.
5:15
Yes.
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So, where are we going today?
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Okay, so we're going right outside of Chicago
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in Cicero, Illinois.
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It's called Taste of Bree.
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They're known for their tantalising vegan eats and
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meal prep.
5:25
Mm-hmm.
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I cannot wait.
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And that's west, right?
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Yes, it is just west.
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Let's run west.
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Oh, okay, okay.
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Yes!
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I graduated from La Cordon Bleu, and I
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did a year there.
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I learned so much.
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And I really love making plant-based dishes.
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I feel like the creativity is endless.
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Yes.
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And you can just make so much, and
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it's good for you.
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So, that is so, you've made it fun.
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I mean, so many people consider veganism some
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kind of sacrifice.
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You really show them that it is the
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most fun lifestyle.
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I think it's a life...
6:01
Go ahead.
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I'm sorry.
6:02
No, hurry.
6:04
Go ahead.
6:05
What was it?
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I'm sorry.
6:07
I was just going to say, when you
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said that, Jane, it just instantly made me
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think, like, I truly feel like this vegan
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lifestyle is a life of abundance and joy.
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It is, and that's the thing.
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It's like trying to convince people, Namanja, that
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this is not a sacrifice, that it's a
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really glorious adventure.
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You're making that happen with this show.
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It is really an adventure because I start
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from my personal experience.
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I immediately thought, before I was vegan and
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unaware, I thought that it's restrictive, that I'm
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going to give something up.
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But it's so not true.
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There's a whole new world that you get
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to explore and enjoy, and so many things,
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I didn't even know it existed.
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Back in time, when I would be eating
6:55
everything, as people would say, I wasn't just
6:58
eating everything.
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I would be eating three different dead meats
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and potatoes, and that would be my lunch
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and dinner over and over and over and
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for the majority of my adult life.
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And then once I discovered the vegan food,
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now I'm like, what else is out there?
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You're discovering a jackfruit and all the fun
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ways that you can be preparing them, and
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I'm discovering more things.
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I don't know, how to make your own
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seitan, how to make your own proteins.
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Even some fruits, I just fell in love
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with a dragon fruit that I didn't even
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know it existed before.
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So many things.
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Tempeh, I never heard of it before going
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vegan.
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There is so much, and I'm honestly exploring
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something new every day.
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Just yesterday, Tamika and I ate a chips
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that was made out of beets, and I
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was like, who thought of this?
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This is such a good chips.
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And I'm like, there is something new every
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single day, and that's what veganism is all
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about.
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It is absolutely not restrictive, but it opens
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so many new doors that are just incredible.
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And what it can do to you, it's
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almost like a magical miracle.
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That's what your show does.
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It shows people.
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So we're going to go to the callers.
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Paige in Los Angeles, your question or thought
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for Nemanja and Tamika.
8:25
Oh my gosh, I just love your show.
8:28
You guys are amazing.
8:31
Thank you.
8:32
Here's my question.
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What is your biggest challenge?
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And I want to hear from each one
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of you.
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What are your challenges on making the show,
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being vegan?
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Pick one.
8:48
Thank you.
8:49
Good question.
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What are your biggest challenges, Nemanja?
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Because you walk around town like you ain't
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got no challenges.
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It feels that way.
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I would mostly say not as challenging as
9:04
making the show, because that's been really a
9:07
smooth experience for us.
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And the reason for that is because we
9:10
both enjoyed so much.
9:12
We love it.
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We are texting each other the day before
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shooting an episode.
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We are going like, oh my God, we
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are so excited.
9:18
And we just know we're going to have
9:19
a great time, because that's our experience.
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And those are our personalities.
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So when it comes to shooting a show,
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there is not much of a challenge.
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Well, there would be one.
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We cannot go to every single place out
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there.
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Because Tamika said one fun thing to me
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when I said, oh, you know, we're doing
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a season one.
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We know we're doing the 10 episodes.
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We will see if we are doing this
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more.
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And then Tamika said, boo, we can be
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doing this for years.
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Because there's so many places where we can
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go.
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So that would be the challenge, that we
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cannot make every single restaurant in Chicago that
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we want to.
9:54
But we'll try.
9:56
Well, you know, it's funny you should say
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that.
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Because, OK, I'm going to confess.
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When you said, I'm going to do a
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show, I thought, well, how many episodes?
10:04
Because how many vegan restaurants do they have
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in Chicago?
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And I've been blown away.
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And over the course of this hour, you're
10:10
going to see that they have an entire
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vegan, not just supermarket, like a mall.
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I mean, it's mind-blowing.
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And I didn't know about this till I
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saw Kale My Name.
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So watch it on Unchained TV.
10:21
We've got more callers.
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Niloufar in Dallas, Texas, then followed by Tiffany.
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Niloufar.
10:29
Hi.
10:29
In general, restaurants have a 60% to
10:32
80% failure rate.
10:34
What inspired you to leave a very successful
10:37
career in hospital management and to launch a
10:40
potentially risky vegan restaurant?
10:45
Wow.
10:46
I like your provocative questions.
10:50
OK, Nemanja, take it away.
10:53
We can't get away from the fact that
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this is very true.
10:57
The restaurants are like one of the highest
11:00
failing businesses.
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And the majority of them fails only within
11:03
the first year because it's a rough business.
11:05
And I think it's even rougher for the
11:07
vegans because we are counting on that particular
11:11
community and niche to come and support us.
11:14
But what I had in mind is creating
11:16
the food that everyone's going to like.
11:19
So in the sense that I don't depend
11:21
on the vegans.
11:21
All you need to do is try.
11:24
And I have a good way around convincing
11:26
people just to try the food when I
11:28
slip them a cauliflower wing.
11:30
Then they are kill my name customer lifetime.
11:33
They don't even have to be vegan.
11:35
They keep coming.
11:36
And honestly, like I gave it all in
11:40
this.
11:40
Like I entered with my entire heart.
11:42
And I think that's the reason why it's
11:44
our fifth year.
11:46
We've been four and a half years in
11:47
Chicago and now in the two locations.
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And I think the reason for that success
11:52
is my passion for it.
11:54
I'm extremely passionate about veganism and also the
11:57
food that is for everyone.
11:58
So that I don't have to count on
12:00
vegans because sadly, like I'm going to be
12:02
honest with you, if only vegans aided kill
12:04
my name, we would not be able to
12:06
live because there are many vegans, but it's
12:09
just not enough for every single day for
12:12
us to put like 100 to 200 orders
12:14
out there, how much it's needed for us
12:17
to operate smoothly.
12:18
So I feel like a good food, a
12:22
passion, a hard work and a good team.
12:26
Absolutely.
12:26
Okay.
12:27
We've got more callers.
12:28
Tiffany in Los Angeles, your question or thought
12:31
for the Stars of Kale crew.
12:35
Yes.
12:36
Good afternoon, Jane.
12:37
And I just discovered the show from Unchained
12:41
TV in the last couple of weeks.
12:43
And I've been obsessed.
12:44
I love both of your chemistry together.
12:47
And it just, I want to go to
12:48
Chicago and go to the vegan places.
12:51
I was wondering, have you thought about taking
12:53
it on the road, the show?
12:55
I mean, I guess it would be expensive,
12:57
but have you thought about visiting some other
12:59
states or areas?
13:02
Wow.
13:02
Good question.
13:03
Tameka, you are a very successful social influencer
13:07
and you're also a very busy lady, but
13:10
wow.
13:10
Since everybody's loving the show, what do you
13:12
think?
13:13
I love hearing stuff like that so much.
13:16
And not only have I thought about it,
13:18
like, like I just get grander plans.
13:21
Like I know that that is something that
13:23
can totally happen.
13:24
So hopefully it'll be on Unchained TV and
13:27
then we can go all across the world.
13:29
That would just be so awesome.
13:31
And your chemistry together, which a couple, several
13:34
people have mentioned, is so amazing.
13:36
You have, it's clear that you're having fun.
13:39
Yes.
13:39
When you have fun, the viewer has fun.
13:42
So what, what is the secret to your
13:45
tantalising, adventurous chemistry, Tameka?
13:50
We're just, we're friends.
13:51
Like Neiman invited me to like a Halloween
13:56
party at Kale My Name, a birthday party.
13:58
And we just started hanging out more and
14:00
more.
14:01
And I'm just like, he is hilarious to
14:04
me.
14:04
He cracks me up.
14:05
If I'm feeling a little low energy being
14:08
around Neiman, that's going to change in a
14:10
hot second.
14:11
So I think that we just really bounce
14:14
off vibrancy off of each other.
14:16
So it just works.
14:18
And the show is so much fun to
14:20
watch.
14:20
Again, Kale Crew streaming on Unchained TV.
14:23
And literally I feel like I'm taking a
14:26
flight to Chicago every time I watch another
14:31
episode and learning all about these different neighbourhoods,
14:34
like the Glen and all sorts of Cicero.
14:38
I had no idea.
14:39
I've been, I was in Chicago once during
14:41
a snowstorm for 24 hours and it's a
14:44
blur.
14:45
So thank you for turning us on to
14:47
the Midwest vegan scene.
14:48
All right.
14:49
We've got Michael followed by Michelle, followed by
14:52
Lindsey.
14:53
Michael, your question or thought?
14:56
Oh, hey, thank you.
14:57
By the way, I love your guys' energy
14:59
together.
15:00
It's really amazing.
15:02
But my question basically is, what was the
15:04
thing that made you go vegan in the
15:06
first place?
15:07
Personally for me, I did it for the
15:09
animals.
15:09
But I love it when people go vegan
15:12
maybe for health or, you know, diet reasons,
15:15
whatever.
15:15
And then they become, you know, they realise
15:18
the connection between animals and, you know, food.
15:21
So I'd love to hear like, you know,
15:23
just really shortly your journey.
15:25
I'm with you, Michael.
15:26
Thank you.
15:28
I'm with you.
15:28
That was my reason.
15:30
So Tamika can answer differently.
15:33
Yeah.
15:34
Thank you for that.
15:35
I initially started for health.
15:37
I battled with asthma and I watched What
15:40
the Health after, you know, dealing with doctor
15:44
visits and inhalers.
15:46
And I was in, like, I developed it
15:47
in my 20s and I was so confused
15:49
as to why that could be.
15:51
So watching What the Health, it, you know,
15:54
it really focused on the health aspect of
15:56
that.
15:57
So when I did do it, I said,
15:58
OK, I'm going to give it 30 days.
16:01
And within a week and a half, my
16:03
asthma completely cleared up.
16:05
And so I just I've been sticking with
16:07
this lifestyle since 2019 solid.
16:10
And the way that it's just, again, transformed
16:14
my entire quality of life and really heightened
16:17
my compassion for, you know, animals.
16:20
So I always tell people, if you're like
16:23
on the fence about the lifestyle, if you
16:25
feel that nudge or that pull, definitely immerse
16:27
yourselves in the in all of the documentaries
16:31
that are available to us.
16:32
So watching all the ones that are for
16:35
health, but also that are about animal agriculture,
16:38
because I truly know like when we know
16:41
better, we tend to do better.
16:42
So thank you.
16:43
I'm going to ask you a follow up.
16:45
We got a bunch of callers, but you're
16:46
saying to me you were suffering from asthma.
16:49
Your life was miserable.
16:50
You were going to doctors.
16:51
They were giving you inhalers and you went
16:54
vegan after watching What the Health and boom,
16:57
your asthma went away.
16:59
You want to know what's crazy, Jane, is
17:01
I remember being in in my car and
17:04
I had an asthma attack.
17:05
And this was when I was first experiencing
17:10
asthmatic types of symptoms.
17:12
And I had an asthma attack in my
17:14
car literally out of nowhere.
17:16
There was no warning for it.
17:17
And I honestly, honestly thought I was going
17:20
to die.
17:20
I thought, OK, should I pull into a
17:24
pharmacy and just ask for an inhaler?
17:27
And just thank goodness, it just ended up
17:29
dissipating and passing on its own.
17:32
But that was definitely a wake up call
17:33
for me.
17:34
So that's when I got on my laptop
17:36
the next day and I was like, I
17:38
have to figure out a natural way to
17:40
cure this because this cannot be my this
17:42
cannot be my quality of life.
17:44
Wow.
17:45
And so it's that's truly, though, like an
17:49
endorsement of veganism.
17:51
And I hear these stories all the time.
17:53
And yet you go to doctors and hey,
17:55
I'm a believer in doctors.
17:56
I go every year.
17:58
I you know, but this you know, I've
18:01
been given an inhaler, actually, because when I
18:03
was living in Manhattan, it was such smog.
18:06
And I realised I don't need this.
18:09
I don't need this.
18:10
It's amazing.
18:11
So let's go to the rest of our
18:14
callers.
18:14
We've got so many more clips to play
18:16
for you guys.
18:18
OK, we got Michelle in Los Angeles.
18:22
Your question or thought for the Stars of
18:24
Kale crew.
18:26
Hi, you two fabulous people.
18:28
Your show and you two are so enthusiastic
18:33
and passionate and it's so genuine.
18:35
It comes across.
18:36
I wanted to thank you for that.
18:38
I want to know, how do you pick
18:40
your restaurants?
18:41
And specifically, each of you, what are your
18:44
favourite foods that are vegan?
18:46
And which do you think tastes the most
18:48
like the regular meat foods?
18:51
Oh, Nemanja, you want to hit it?
18:53
Yes.
18:53
One thing that we have to agree on
18:56
when we are picking a restaurant, we both
18:58
have to like it, OK, which is not
19:01
a hard thing because we are food lovers
19:03
and like we love a lot of food.
19:05
And honestly, some of the places we went
19:07
to are like mutual favourites.
19:11
Lately, lately for me, I've been more into
19:15
like health food and I really love to
19:17
explore like eating mostly food that it's fully
19:21
focused on a plant.
19:23
Rather than the mimic of a meat, I
19:26
mentioned I went vegan for the animals now
19:28
that I didn't like meat.
19:30
I loved it.
19:30
So meat substitutes were great for me.
19:33
But lately, I just been really into that.
19:37
And right now we are seeing that broccoli
19:39
situation that was like so good.
19:42
And that's how we how we decide.
19:44
We both have to like it.
19:45
And then it has to have something that
19:48
we just love on the menu.
19:50
And the herbivore next door is putting out
19:55
some of the episodes.
19:56
You can go to watch.UnchainedTV.com and
20:02
you can see all the episodes or you
20:04
can just go to UnchainedTV.com and just
20:09
literally just click on UnchainedTV.com.
20:16
There's a button that says streaming and all
20:18
the episodes pop right on.
20:21
It's so easy.
20:22
Everything is free.
20:23
We do not charge.
20:24
We are a 501c3 nonprofit.
20:27
Our sole aim is to get people to
20:29
watch this content so they can see that
20:32
going plant-based is an adventure.
20:35
We're a happy group.
20:36
We're not a glum lot.
20:37
Man, we are having a good time.
20:39
I mean, one of my biggest challenges is
20:42
can I go to all these parties?
20:44
Can I go to all these restaurants?
20:46
Can I experience all this fun stuff?
20:48
There's only 24 hours in the day.
20:50
Okay, Lindsay and Tarzana, your question or thought
20:54
for the stars of Kale Crew on UnchainedTV.
20:59
I'm just so excited to hear that Chicago
21:03
has such a large vegan community because like
21:06
Jane, I was there many years ago and
21:10
there was like nowhere to eat, but it's
21:14
wonderful.
21:14
And I just wonder if you have any
21:17
advice for people just turning vegan in terms
21:22
of, you know, how do they do it
21:24
at home?
21:25
Like, do you have some easy or some
21:27
advice of how to find easy recipes they
21:30
can do when they first start out?
21:32
Thank you.
21:33
I have perfect advice for that because like,
21:36
as I just previously mentioned, like I went
21:38
vegan for the animals, so like I wanted
21:40
all the foods.
21:41
So I think the most beautiful advice for
21:43
everyone going vegan is to try to eat
21:45
the same foods that they normally eat, but
21:48
just the vegan version.
21:50
There is now available vegan version of everything.
21:53
I cannot think of the foods that you
21:55
cannot make vegan.
21:56
So what do you normally eat?
21:58
It's the best.
21:59
That's how I started.
22:00
And later on, I learned to love some
22:02
things.
22:02
Like I just, my love for plants increased
22:05
over time.
22:05
Like I remember I didn't like tomato.
22:08
Like now I'm eating tomato as if it
22:10
was apple, just like, just like that.
22:12
So I think that's the best way to
22:14
start what you would normally eat as a
22:17
non-vegan, but try to make that as
22:19
a vegan version.
22:20
When it comes to recipes, there's so many
22:21
available.
22:22
There's so many books, internet, luckily in 2024,
22:26
it's so accessible.
22:27
You can find a free recipe for everything.
22:30
So I would start, I would start that
22:32
way.
22:33
Okay.
22:33
I would start at unchainedtv.com, where we
22:37
have thousands of recipes and we have a
22:40
video that explains each and every recipe.
22:43
And then you have the entire recipe.
22:45
So I just put up a category called
22:47
desserts.
22:48
I woke up and I go, you know,
22:50
I love desserts.
22:51
Why the hell don't I have a category
22:53
that just takes us to vegan desserts?
22:54
So lickety split, I put up a category
22:57
and I'm telling you these desserts, I look
23:00
at, I look at the images and I'm
23:01
like, I want to make it right now.
23:02
And they're healthy.
23:03
Like we have Chef AJ, we have, she
23:05
does incredible desserts without any sugar.
23:09
She uses dates.
23:10
I love that.
23:11
It's absolutely amazing.
23:13
Well, this is just so fun.
23:15
I want to ask you about Chicago, but
23:19
first what I'd like to do is play
23:22
another clip.
23:23
And this is a clip of Plant X.
23:26
I was not aware that there was a
23:30
vegan, literally shopping centre in Chicago.
23:35
And I only found out when I was
23:37
watching your show on Unchained TV.
23:41
Did you know Chicago has entirely vegan food
23:44
hall with six vegan restaurants inside, grocery store
23:47
and vegan bar?
23:48
Well, you're about to find out.
23:50
I'm feeling like these Los Tamales.
23:52
Tamales.
23:52
And I think I am feeling Los Tacos.
23:55
And now we are in front of the
23:59
Bodega.
23:59
Yes.
24:00
That's a new word for me.
24:01
Bodega.
24:02
I didn't know what that meant, but explain
24:04
to me.
24:04
It's kind of a smaller version of a
24:07
grocery store.
24:07
Yes.
24:07
Which one you got?
24:08
I get the Herbed Feta and then I
24:10
will make it with chickpea pasta.
24:11
And then I just melt it in with
24:12
the pasta and it's easy breezy and it's
24:15
tantalising.
24:17
Oh my gosh.
24:18
Easy breezy and tantalising.
24:21
I want to say, first of all, I'm
24:24
a huge fan of Plant X.
24:25
There is a Plant X market here in
24:29
Venice, California, where I live.
24:31
And I go there all the time and
24:34
it's absolutely fabulous.
24:35
Like I go in, I always find something
24:38
incredible.
24:39
They have all the latest vegan products.
24:42
So, wow.
24:44
Where is Chicago when it comes to the
24:47
big vegan cities?
24:48
You deserve more respect, my friends, in Chicago.
24:53
I agree.
24:54
Tell me about that, Tamika, because people talk
24:57
about LA, New York, Berlin, and London.
25:00
Well, I just, in my opinion, Chicago is
25:03
one of those cities that is a food
25:05
city.
25:05
Everybody knows it.
25:07
So, like, it's really an honour to be
25:10
able to help make that also true for
25:14
vegan food.
25:15
So, there's this, I'm telling you, I still
25:19
have not been to a bunch of places.
25:21
I was just, like, researching places and, like,
25:24
bookmarking places.
25:25
Like, I have to go check this out.
25:27
I have to go check this out because
25:28
there's that many options.
25:29
And people are, like, the restaurant owners are
25:31
consistently seeing the value.
25:33
They're starting to see the value in the
25:35
vegan market.
25:36
And that even if you're not vegan, that
25:39
you may still want to dabble in it.
25:40
You may be plant-based or part of
25:43
the time plant-based or something like that.
25:45
Or you just may be plant-forward.
25:47
So, it's definitely an awesome thing to have
25:51
a more inclusive menu to allow a separate
25:54
vegan menu.
25:54
And I just love sharing it.
25:57
And Karen LaCava says she's excited to visit
25:59
Chicago.
26:00
Karen, who's a friend of mine, the two
26:02
of us should go to Chicago and explore
26:05
this incredible Chicago vegan scene.
26:07
That's what made me want to do it.
26:09
Your show makes me want to hop on
26:10
a flight and go to all these incredible
26:12
places.
26:14
What has the reaction been to the show
26:18
in Chicago, Nemanja?
26:21
I have to mention the Plan X Market
26:24
first since I don't think I responded to
26:26
that.
26:27
I just love, like, how community is coming
26:31
to hang out because there's so many events.
26:33
It's really a lot of space.
26:35
So, besides, like, being just about food, there
26:38
are a lot of fundraisers.
26:40
There's a farmer's market.
26:41
There are people who are not even part
26:43
of the Plan X Market that they're coming
26:45
on a Saturday and Sunday.
26:47
And they're able to set up, like, a
26:48
little stand and, like, sell their products, engage
26:51
with the community.
26:52
Like, we just had a sanctuary that we
26:54
were raising money for.
26:55
So, I really love being a part of
26:57
the Plan X Market.
26:58
And it's going to almost be a one
27:00
-year anniversary over there.
27:01
I'm very excited about that.
27:03
Now, to answer how Chicago reacted to our
27:06
show.
27:06
Well, I really think Chicagoans are proud of
27:09
us.
27:09
And you hear people want to travel to
27:11
Chicago because of us.
27:13
We bring tourism to the city, baby.
27:15
So, I really think the reactions have been
27:20
amazing.
27:21
People are excited about the new episode.
27:23
Every time we pause, somebody, like, engages with
27:26
it and even say, like, we cannot wait
27:27
for the next one.
27:28
So, I think response from Chicago was great.
27:31
But, like, what makes me even happier is
27:34
that there are people even outside of Chicago
27:37
watching the show.
27:37
Which it is, was an ultimate goal of
27:39
it.
27:40
But it makes me really happy that it's,
27:41
like, not just Chicago viewers, but seems, like,
27:44
from everywhere.
27:45
Like, look at California calling us today.
27:48
So, I love that.
27:49
Yes.
27:49
You know, to me, what's really important is
27:52
that there are industries and there are people
27:57
who are out to kill the plant-based
28:00
movement.
28:00
And, you know, The Guardian just did an
28:03
article saying the meat industry has, like, a
28:07
giant facility in Denver, Colorado that is churning
28:11
out all sorts of negative stuff.
28:14
Oh, meat processed, you know, vegans, vegan meat
28:17
alternatives are processed.
28:19
They don't mention that processed meat from animals
28:23
is officially cancer-causing.
28:25
According to the World Health Organisation, it is
28:27
a carcinogen.
28:28
And red meat is a likely carcinogen.
28:31
So, I urge everybody to be very careful
28:34
because the news media, which I was in
28:37
for more than 30 years, they take things
28:39
and they reprint them and they don't really
28:41
do a deep dive.
28:43
And, unfortunately, there's been some success with that.
28:47
Now, let me just say this.
28:49
We didn't create veggie burgers and, you know,
28:53
vegan chicken wings mostly for vegans.
28:55
We created it for meat eaters who said,
28:58
I could never give up chicken wings.
29:00
I could never give up my burgers.
29:02
I could never give up my cheese.
29:04
So, then we say, okay, hold on a
29:06
second.
29:06
We're going to create alternatives for you.
29:08
And then they turn around and they go,
29:10
well, that's processed.
29:11
Well, guess what?
29:12
Mother Nature has always been providing fruits, vegetables,
29:14
nuts, grains, and legumes.
29:15
You always have that option.
29:17
And I also try to eat whole food
29:19
plant-based.
29:20
I have fruits and vegetables.
29:22
Actually, it started during the pandemic, but I
29:24
keep it going because it encourages me to
29:27
eat that way.
29:27
I have them delivered to my house once
29:29
a week.
29:29
It actually saves me money, too.
29:31
So, let's throw out this old canard about
29:35
being vegan is more expensive.
29:37
You know, you can get a sack of
29:38
brown rice, a sack of black beans, and
29:40
some potatoes and live for a month.
29:42
Okay?
29:43
So, there's a lot of false stuff that's
29:45
put out there by industries that are profiting
29:48
from people eating animals and getting sick.
29:51
Heart disease, cancer, all sorts of things.
29:54
So, for me, what's so important about this
29:56
show and one of the reasons I'm so
29:58
excited about Kale Crew, our new series on
30:01
Unchained TV, if you're just joining us and
30:03
you can go to unchainedtv.com and just
30:06
click on streaming and it's right there.
30:08
We've already got five episodes.
30:10
The sixth is coming in.
30:11
I'm excited because it shows that this is
30:13
a grassroots movement that is the entire United
30:17
States.
30:18
In fact, the entire world.
30:19
It's not just the way they try to
30:22
make it like a bunch of super cool,
30:25
you know, hippie-dippies in Venice.
30:30
But it's not just me.
30:32
I'm kidding.
30:33
I'm not super cool, but I do live
30:35
in Venice.
30:36
So, the point is that this really, the
30:39
power of the Kale Crew show and this
30:42
series, this shows that this is happening across
30:46
America and in communities of colour.
30:50
African-Americans, correct me if I'm wrong, Tamika,
30:53
are the fastest growing demographic switching to vegan.
30:57
80%.
30:57
80%.
30:59
What?
31:00
80% of African-Americans in the United
31:04
States are vegan.
31:05
So, I get those demographics all the time
31:07
because I'm in the restaurant industry, so I
31:09
want to know.
31:10
And that's amazing and I love that.
31:14
So, Tamika, you know, in your series, you're
31:17
emphasising a lot of entrepreneurs, owners of vegan
31:20
restaurants that happen to be African-American.
31:23
Yes.
31:24
It's very personal and near and dear to
31:26
my heart because before becoming Plant Based Tamika,
31:29
I've, you know, had storefronts with my boutique
31:32
standout style.
31:33
So, I understand, like, how it can feel
31:36
or how it can be when it's slow
31:38
or if people don't know that you're there
31:40
and things like that.
31:42
And just, I just wanted to show people
31:44
that look like me that, hey, this is
31:46
not something that is not for us, too.
31:49
Like, we can, you know, we all can
31:51
eat vegetables and we can all thrive and
31:52
we can all just be healthy and also
31:56
help save the animals, too, along with it.
31:58
All right.
32:00
We've got yet another caller, Karen, in infamous
32:04
Venice, California.
32:07
Karen, what is your question or thought?
32:10
Hi, you guys.
32:11
First of all, I love your energy and
32:14
I love vegan soul food.
32:16
It's awesome.
32:17
So, I'm a vegan chef and I do
32:20
a lot of parties.
32:21
And I'm wondering, what are your favourite vegan
32:24
party foods that you like to eat when
32:27
you're at parties and that you like to
32:28
make for parties?
32:31
Well, I can chime in on that.
32:33
I would say my favourite thing to make
32:36
and that has been a consistent hit for
32:38
any time I'm entertaining.
32:40
It's on my website, too.
32:43
It's basically the veggie loaded hummus flatbread.
32:46
No one really realises that it doesn't involve
32:49
cheese and it doesn't involve any meat.
32:51
And they're just all, like, tantalised by all
32:54
of the flavours of the veggies that are
32:57
roasted, seasoned, and then the flavorful hummus on
32:59
there, too.
33:00
So, just cut those up into little squares.
33:02
And to me, that's just like a very
33:04
vibrant, easy kind of plate that's also somewhat
33:08
filling, too.
33:09
So, that's kind of like my go-to
33:11
thing when I'm entertaining.
33:12
But when I'm at parties, like, look, I'm
33:14
not going to pretend.
33:16
Like, my absolute favourite food is pizza.
33:18
Sushi comes next.
33:19
So, if those two types of items are
33:21
there, I'm a happy girl.
33:23
And I love the fact that you guys
33:25
coordinate your outfits, clearly.
33:27
And it just started happening like that, Jane.
33:29
We didn't even do it like it just
33:32
started happening.
33:33
I love this outfit.
33:35
And this is Alice and Friends you visited.
33:39
Now, this is a very, I would say,
33:42
gourmet cuisine.
33:44
Tell us a little bit about the variety
33:46
in the cuisine.
33:48
Because we're going to cover one that does
33:49
more fast food alternatives.
33:51
But this is just really gourmet, Asian-themed
33:56
cuisine.
33:56
Correct, Nemanja?
33:57
That is correct, yeah.
33:59
And that's when we knew we want to
34:01
do it.
34:02
Because it is so fun.
34:03
The food is so good.
34:05
Samika and I both personally love it.
34:06
I've been a customer of Alice and Friends
34:08
for a really, really long time.
34:10
We are even friends with Omar Moon, who's
34:12
been incredible.
34:13
That's a general manager of their kitchen that
34:17
creates a lot of recipes and just does
34:19
incredible, incredible things.
34:22
Like, I honestly said, like, I know it's
34:25
a big of a statement.
34:26
But I think they made the best mac
34:28
and cheese in the world.
34:29
Vegan or not, it's just simply the best
34:31
mac and cheese in the world.
34:32
Like, it's so good.
34:34
Everybody got to try it.
34:35
And I think their secret is, like, after
34:37
the macaroni are boiled, they're going in a
34:41
pan on a grill.
34:42
And, like, I don't know, that does some
34:44
miracle to them.
34:45
They just get a little crispiness.
34:47
And then, like, a cheese gets even more
34:49
melty.
34:50
And just the whole situation, it's so good.
34:53
And then, particularly not, like, an Asian-inspired
34:56
dish.
34:56
And it's weird that an Asian restaurant does
34:58
it the best.
34:59
But it's, like, so good.
35:00
They do have diversity in the menu.
35:02
They're also known for their desserts.
35:03
And the end of that episode, Tameka and
35:05
I get surprised by the owner with the
35:07
two incredible desserts that were to, like, lick
35:11
your fingers.
35:12
Guys, I'm getting really hungry.
35:14
I'll see you later.
35:16
I want to go to another one, which
35:18
is, yes, there is vegan fast food style.
35:23
What I find so annoys me is, I
35:26
drive down Lincoln Boulevard, for example, it's like
35:29
one fast food restaurant after another.
35:31
Where are all the people beating their chests?
35:34
This isn't healthy for you.
35:35
Then we come up with plant-based alternatives
35:38
to fast food, which is automatically healthier because
35:42
there's zero cholesterol in any vegan product.
35:45
Challenge me, go up and down the supermarket
35:47
aisles.
35:48
Every single vegan product says zero cholesterol.
35:51
And essentially, we mimic some of the look
35:56
of fast food.
35:57
But if you think about what's in it,
36:00
it's actually vegetables mushed together to make a
36:05
patty.
36:06
So let's, you know, let's take a look
36:08
at this one restaurant, which I want to
36:10
visit as soon as I get to Chicago.
36:13
Can't believe it's not me.
36:16
I'm Tameka Price.
36:17
And welcome to another tantalising adventure.
36:20
Tameka, where are we going today?
36:21
I'm so glad you asked me.
36:23
We are going to one of Chicago's top
36:25
spots for tantalising vegan eats.
36:28
Can't believe it's not me.
36:29
Can't believe it.
36:30
Can't believe it's not me.
36:32
It's a fun vegan junk food restaurant.
36:35
So because when my family and I have
36:37
become a vegan, we couldn't find things that
36:40
was just like, you know, really fun stuff
36:42
that my son and my family miss.
36:44
You know, my son, he still wanted fun
36:46
stuff.
36:46
Chicken nuggets, burgers, like cool fast food stuff.
36:50
But everything then at that time was just
36:52
like a lot of, you know, mushroom based
36:54
quinoa.
36:55
Like everything was just like not aimed towards
36:58
fast food.
36:59
We found a boy there and I was
37:01
like, that would be wonderful to open up
37:03
a restaurant like that.
37:04
But it came from, I would let my
37:07
family eat it that was not vegan and
37:08
they'll taste it.
37:09
And they'll be like, I can't believe it's
37:10
not me.
37:12
I can't believe it's not me.
37:14
The food is mouthwatering.
37:16
I mean, all of the restaurants you visit,
37:18
but boy that, the burger shakes, fries.
37:22
And just tell me about that restaurant and
37:25
the woman who started it.
37:28
Yeah, Chef Fab is wonderful.
37:30
My mouth just literally started to water watching
37:33
it.
37:33
I was like, oh my gosh.
37:35
So yeah, I do love that.
37:37
They cater to also not just like the
37:39
vegan junk food, but a lot of, there's
37:42
like Chicago classics that they also make.
37:46
And it's just all just so, so, so
37:48
good.
37:49
Like that was one of the first restaurants
37:51
that I visited.
37:53
And it made me, when I said I
37:55
was going to do 30 days, you know,
37:57
plant-based, I was like, maybe I could
37:58
do this a hundred percent.
38:00
So that was one of the places.
38:02
So it's so good.
38:03
Well, you guys are very important.
38:05
Go ahead.
38:05
Go ahead, Nemanja.
38:06
I just want to say that like Tamika's
38:08
favourite is there like a Philly cheesesteak, which
38:10
is like a very traditional take on like
38:12
a Chicago dish.
38:13
And that patty melt from Can't Believe It's
38:15
Not Meat.
38:15
It's like, I don't remember patty melt being
38:18
that good.
38:19
Honestly.
38:20
Cause like it was not like my favourite
38:22
thing back in time.
38:23
It's been for me like nine years since
38:25
I had meat.
38:26
But like that patty melt from Can't Believe
38:29
It's Not Meat is literally one of the
38:31
best.
38:32
Yeah.
38:32
And everybody's sharing.
38:34
And so many people are saying we've got
38:36
to go to Chicago road trip.
38:39
Oh, wow.
38:39
This is making me hungry.
38:41
I want to go to Chicago road trip.
38:44
Oh my gosh.
38:46
I think that we're going to get a
38:48
whole crew.
38:49
You know what we could do?
38:50
I'm always cooking up different little adventures in
38:55
my head.
38:56
That's how I get into trouble.
38:57
We could do a group road trip from
39:00
LA to Chicago and do the tour of
39:04
the restaurants that you profile.
39:08
I love that.
39:09
You should follow us on the way too.
39:12
Yeah.
39:13
Absolutely.
39:14
That would be fun.
39:15
We probably, I don't know, but it should
39:17
be a long tour in the sense that
39:18
if we went to every single restaurant in
39:21
two days.
39:21
Well, every time you're hungry.
39:23
Every time you're hungry, we could go to
39:24
a new restaurant.
39:25
Every time you're hungry, which could be four
39:26
to five times a day.
39:28
Now let me ask you, Nemanja, you're, both
39:31
of you are social media influencers.
39:33
You have your pulse, your finger on the
39:36
pulse of the nation.
39:37
Where are we?
39:39
Because, you know, I've been vegan about 28
39:42
years and Tom says, let me know when
39:44
you're here.
39:45
We will, Tom.
39:46
Don't worry about that for sure.
39:48
But I've been vegan about 28 years.
39:50
When I first went vegan, you know, there
39:54
were like two restaurants and they were mostly
39:56
like macrobiotic, nothing against macrobiotics.
39:59
My parents were actually macrobiotic for quite a
40:01
while, but I knew everybody.
40:04
They were empty, you know, and now a
40:07
lot of times it's hard to get a
40:09
table at the hot vegan restaurants.
40:11
I mean, we've got a lot of hot
40:13
vegan restaurants here.
40:14
I don't want to leave any out, but
40:15
just to throw out a couple, Planta, Crossroads,
40:19
Cavendish, Gracias Madre.
40:21
A lot of times it's really hard to
40:22
get a table at those and nothing makes
40:24
me happier.
40:25
Honestly, I can tell you, nothing makes me
40:27
happier than having to wait for a table
40:28
at a vegan restaurant because for so many
40:30
years, I fantasised about that scenario.
40:34
So where are we?
40:36
Because there's, that's a good point there.
40:38
But on the other side, as I mentioned,
40:40
you have these very powerful industries on the
40:44
attack because they're scared.
40:46
They see people going vegan and they see
40:48
money, money, money going away and they want
40:50
people to keep eating the same food that's
40:53
making them really, really sick.
40:55
So where are we, Nemanja?
40:57
And then we'll go to Tamika.
40:58
Jane, you just reminded me of a joke
41:00
where like getting mad at the grocery store
41:03
that the vegan supplies, it's sold out, but
41:06
then being happy because that means it's in
41:08
demand.
41:09
So you just reminded me of that.
41:11
As you said, you enjoy waiting for a
41:13
table at a vegan restaurant, which is funny.
41:16
I think, I agree with you.
41:18
The meat industry, the dairy industry is desperate.
41:20
And I spoke about that on my podcast.
41:22
I really think they're so desperate that they're
41:24
trying to pull like the last rows of
41:27
like to save themselves.
41:30
But I think people are recognising those and
41:33
I don't think it's doing much, particularly not
41:35
for the dairy industry.
41:37
When it comes, oh, Kale, Kale, my dog
41:39
is present.
41:40
Anyway, when it comes to the meat industry
41:46
trying to, Kale, come here, come here.
41:50
My dog, it's just, you know, it's a
41:52
live show.
41:54
So like that can happen.
41:56
Kale, my name.
41:57
And yes, exactly.
41:59
That is my everything.
42:01
Anyway, meat industry.
42:03
I recently chatted with my cousin who was,
42:06
my entire family went vegan.
42:07
I convinced them all, but my cousin didn't.
42:09
And I was recently chatting about it and
42:11
then she was trying to convince me that
42:13
it's not a good option.
42:14
And I asked her, why are we even
42:16
having this debate?
42:18
I was like, mine, it's to support life
42:22
and yours is to support death.
42:24
You will never win this, so let's just
42:26
end it.
42:27
And that is my opinion on like where
42:30
this is going, right?
42:31
Like they will never win because we want
42:35
to support life.
42:37
And I think that's it.
42:39
Absolutely.
42:40
And also for the climate.
42:42
I mean, climate change is no longer some
42:45
theoretical thing out there.
42:46
It's hitting people.
42:48
And one of the reasons I started Unchained
42:50
TV is because having been in the news
42:53
media for decades, I saw that they would
42:56
cover all the catastrophes, but then when a
42:59
solution comes up that's a clear cut solution.
43:02
And I'll give you a very specific example.
43:04
I've got it right here.
43:07
Let me find it because it's worth, here
43:09
we go.
43:10
Put down that hamburger, save the planet.
43:13
New York Times.
43:14
Researchers examined the diets of 55,500 people
43:16
and found that vegans are responsible for 75
43:19
% less in greenhouse gases than meat eaters.
43:22
Now, that means that if everybody went vegan,
43:25
we would reduce greenhouse gas emissions by 75%.
43:28
That's a solution.
43:30
Hello?
43:30
No coverage.
43:32
No coverage on any of the major networks
43:34
or any of the minor networks.
43:36
I mean, we're the only ones that are
43:37
talking about it now.
43:39
Kudos to the New York Times for publishing
43:40
that.
43:41
It was kind of buried.
43:42
The article wasn't.
43:43
It should be a headline.
43:44
They do headlines about the catastrophes, the fires,
43:47
the floods, the buildings collapsing, all of these
43:51
things.
43:52
And then when a clear cut solution is
43:54
offered, they completely ignore it.
43:57
So that's why I started Unchained TV.
44:00
So if the clock is ticking, we have
44:03
to get people on board.
44:04
And then, you know, when they lose their
44:06
house in a fire, is it going to
44:10
take that for them to get the connection?
44:13
That they could have been part of the
44:15
solution?
44:16
So this is one of the reasons I
44:18
started Unchained TV, because the reason why you
44:21
won't see it on mainstream television is look
44:24
at the advertisers.
44:25
Fast food and pharmaceuticals.
44:27
Your thoughts on that, Tamika?
44:28
Yeah, it's ultimately, to me, it's a money
44:32
issue.
44:33
It can be a cognitive dissonance issue with
44:36
individuals, but ultimately this is like this is
44:42
about big business.
44:44
I just think that the best way for
44:47
us individually to influence people and just let
44:51
them see what's going on is just to
44:53
continue to share and let them let them
44:57
get to that point themselves, because a lot
44:59
of times when people feel forced or that
45:01
their arm is twisted and things like that,
45:02
you'll be met with more resistance.
45:06
So that's honestly why I just try to
45:09
share the joy and, again, the abundance of
45:12
this lifestyle, because for me I already know
45:16
that the way social media is going to
45:17
break things down, they're going to show my
45:19
content to the people that love it and
45:21
they're going to show my content to the
45:22
people that hate it.
45:23
So I'm just looking to help sway somebody
45:27
to just say you can help out the
45:30
planet, you can help out yourself, you can
45:31
help out your health by a plant-based
45:33
diet.
45:34
And check out...
45:38
Everyone's complaining how hot it is, and we
45:40
don't get that much snow in Chicago anymore.
45:42
I remember when I came here in 2015
45:44
there was like four months of snow.
45:46
Last winter we had two days of snow,
45:48
Jane.
45:49
It's Chicago, for the love of God!
45:51
I agree with you, and again, that's why
45:54
I started Unchained TV.
45:56
So it's a vegan Netflix.
45:59
Okay, that's the craziest thing I've ever heard.
46:01
I love Unchained TV.
46:02
Unchained.
46:03
Unchained TV.
46:04
Your life will change.
46:05
It's just that easy.
46:06
Unchained TV has all sorts of content for
46:09
everybody.
46:10
Unchained TV changed my life.
46:12
Unchained TV is crushing it.
46:15
I love Unchained TV.
46:17
Unchained TV is my go-to.
46:19
Unchained TV.
46:20
Who knew?
46:21
Unchained, baby!
46:29
And you can just go to if you
46:31
want to go straight to the streaming network,
46:33
watch.unchainedtv.com We also have our website
46:38
hub, unchainedtv.com, either one.
46:41
And we also produce hundreds, even thousands of
46:44
articles.
46:44
And we have very exciting development to tell
46:47
you about that connects with Kale Crew.
46:50
We have now launched on Fast Channels and
46:53
this week we are going to start showing
46:57
Kale Crew on the Fast Channels and those
47:01
are going to open this message up to
47:04
a whole new audience.
47:06
So we're very excited about that.
47:09
You guys are literally changing the world, saving
47:12
the world and I just have to say,
47:16
coming full circle back to when I met
47:18
you at a party, Nemanja, and I said,
47:21
we were just talking and I said, oh,
47:22
Chicago, why don't you do a show in
47:24
Chicago?
47:25
And you were like, okay, and then like
47:27
two weeks later you have your first episode.
47:29
I was like, oh my God, I've never
47:31
seen anybody move that fast and that efficiently
47:36
and you just keep churning out the episodes.
47:39
I mean, what is your secret sauce?
47:42
Because I would say I'll have what he's
47:44
having.
47:46
One thing about Neiman, Neiman moves quick and
47:49
I'm excited about things and what I'm passionate
47:53
about like I just want to do.
47:55
I have to tell people who watch already
47:59
all the episodes, the reasons to stay tuned.
48:01
It's going to be like a teeny tiny
48:03
spoiler alert for what is coming.
48:05
But we're going to also have like a
48:07
dessert ice cream episode.
48:08
It's going to be absolutely fabulous and it's
48:10
coming out already this Friday.
48:12
Anyway, for the episode after that that still
48:15
has not been recorded but I have to
48:18
say something because the caller previously said that
48:20
long time ago in Chicago she barely had
48:24
any options.
48:24
Well, I also didn't know about this but
48:27
the episode eight will be at the vegan
48:30
place in Chicago that's been existing for 40
48:34
years.
48:35
What?
48:37
That's why I stay tuned on Unchained TV
48:39
for the episode eight of a Kel Crew
48:40
show because 40 years ago they didn't even
48:43
have a vegan word established so they called
48:46
it vegetarian restaurant.
48:47
Even though it was 100% vegan, they
48:50
just didn't know how to call it differently
48:52
but they called it a vegetarian restaurant.
48:54
So I think vegetarian is still somewhere in
48:56
their name or they switched it to the
48:58
veg now.
48:59
But anyway, you're going to find out more
49:01
about this in an episode eight and I
49:03
just wanted to give like a little preview
49:05
so you guys can be excited about it
49:07
and look forward to episodes to come.
49:10
Well, that's really exciting.
49:12
It reminds me of when I was in
49:13
Zurich and they said that the world's oldest
49:17
vegan restaurant existed.
49:19
The world's oldest vegetarian.
49:22
And I went there and it was a
49:24
buffet style restaurant.
49:27
That's what it is.
49:29
It was almost 100% vegan.
49:32
In fact, I didn't see anything that wasn't
49:33
vegan.
49:34
They called it vegetarian but that was one
49:36
of the highlights of my life, honestly.
49:40
Because I'm trying to remember the name of
49:42
it but I was like, really?
49:44
The world's oldest?
49:45
And I went there and it was just
49:47
like magical.
49:48
It was like when I saw Santa Claus
49:50
for the first time, you know?
49:52
I just had that feeling of like, wow!
49:55
So, oh!
49:56
This is so very exciting.
49:58
We've got another caller.
50:00
Annie in Sherman Oaks.
50:02
Your question or thought for the stars of
50:04
Kale Crew on Unchained TV.
50:06
Oh my goodness!
50:08
Thank you for having my call, Jane.
50:09
Oh my goodness!
50:10
I'm so excited to be here with you
50:12
guys.
50:12
Your energy is so, oh my god!
50:15
I love it.
50:17
It just gets through everybody, through the channels
50:20
and everything.
50:21
I've been sharing like crazy.
50:22
I love your energy.
50:24
How did you two get together and make
50:27
this happen?
50:28
This is so beautiful.
50:30
What you're doing is incredible work.
50:32
I love everything you're doing and I can
50:34
hardly wait for us to come there.
50:37
Let's do it!
50:38
Road trip!
50:39
We're on!
50:43
I can't wait.
50:44
I can't wait.
50:45
Okay, thanks Annie.
50:47
Go ahead.
50:48
Mika and I met inside of Kale My
50:51
Name.
50:52
She was previously a guest of Kale My
50:55
Name where we didn't meet.
50:56
She was sitting on the patio.
50:57
I was not there, but like I know
50:59
she had some pictures from it.
51:01
It was one of her friends' birthday party.
51:05
Jane, when I tell you, they showed up.
51:08
It was really a ball for them.
51:11
They dressed up.
51:12
They looked so good.
51:13
They booked our fabulous tea party at Kale
51:16
My Name.
51:16
I don't know if you know that Kale
51:18
My Name does tea parties.
51:19
You can dress up, put a tea party
51:22
hat.
51:22
There's a whole tower.
51:25
I've been there and I just stared at
51:26
them.
51:27
I was like, they're so beautiful.
51:28
I'm going to drop a picture.
51:30
I have to put this on our Instagram
51:32
so people see how fabulous our guests are.
51:35
That's how we met.
51:36
We just clicked.
51:37
We switched social media handles.
51:41
Then later on, visit by visit at Kale
51:45
My Name, we started even working together because
51:47
Tamika promotes all of these places.
51:50
I wanted us to do a little business
51:52
together.
51:53
I invited her to come and create some
51:55
super exciting reels from Kale My Name, which
51:57
she did.
51:58
They were really, really, really good.
52:00
Then we just started talking a lot.
52:02
I think our friendship really turned into friendship,
52:06
friendship, where we came to the idea to
52:08
visit Atlanta together for food.
52:10
We went to Atlanta and ate at five
52:13
restaurants a day.
52:15
What?
52:17
How do you keep that girlish figure?
52:23
Listen, it's a vegan food.
52:26
It's a vegan food.
52:28
We walk a lot.
52:30
We walked a lot and we got wet
52:32
because it rained.
52:33
We were running at that point.
52:36
Maybe we ran.
52:38
I think the thing I like the most
52:41
about your show, if I had to summarise
52:44
it, is that you make veganism so fun.
52:48
It is so fun.
52:49
You're not just putting it on.
52:52
I would say my worst day as a
52:55
vegan is better than my best day as
52:59
an omnivore.
53:01
I have a certain joy.
53:03
We just also launched a new show called
53:06
Doctor Moms.
53:07
It explains that your serotonin levels are determined
53:11
by your gut biome.
53:13
Your gut biome is determined by what you
53:15
eat.
53:16
All these people who are taking antidepressants, if
53:18
they switch to a plant-based diet, I
53:21
think they might do better, Tameka.
53:23
It could definitely help.
53:25
We need an adequate amount of sunlight.
53:28
We need to be one with nature.
53:30
That includes plants.
53:31
It really, really does.
53:32
I remember when I was an omnivore and
53:36
I just loved burgers and pizza and all
53:38
that kind of stuff.
53:39
I remember every time I would eat, every
53:42
single time, I would feel like I had
53:44
to go to sleep, like I needed to
53:45
take a nap.
53:46
That is not the case anymore.
53:49
I would have went plant-based sooner if
53:52
I would have known that the energy was
53:54
just going to shoot through the roof.
53:56
At this point, being in my 40s, I'm
53:58
just like, I need every drop of energy
54:00
now, especially for all these goals and dreams.
54:03
I'm so happy to be plant-based.
54:05
Oh my gosh, yes.
54:07
First of all, I think there's going to
54:09
be a whole group and they want to
54:10
know when we're going.
54:12
I think early September might be a good
54:14
time to go to Chicago, right?
54:17
That could easily be a good time for
54:19
Chicago.
54:19
There might be something fun for the Kale
54:21
Crew show, but you're going to have to
54:22
stay tuned.
54:23
Make sure to follow both Samika and KaleMyName
54:27
on Instagram, so you'll be informed of all
54:29
the fun things that are coming your way.
54:31
Somebody says Chicago Diner.
54:33
Does this have any meaning for you?
54:35
I know what they're saying.
54:37
I know what they're saying, but just watch
54:41
Kale Crew.
54:43
All right.
54:44
I am so excited.
54:45
I literally have to say that this is
54:50
beyond my wildest expectations because you know what?
54:54
It's not easy putting together a show.
54:56
Let's give a shout out to Dajon, your
54:59
incredible videographer, editor who's done such a great
55:03
job.
55:04
It's a team effort.
55:06
Let me say that everybody is, I mean,
55:09
Nemanja and Tamika are volunteers.
55:11
I'm a volunteer.
55:11
None of us get paid.
55:13
We are here doing this to spread the
55:15
word.
55:16
I just want to say that people go,
55:19
really?
55:19
Aren't you monetising?
55:21
I go, you know what?
55:22
Money isn't going to mean that much if
55:24
we walk outside and can't walk a block
55:27
without collapsing because of the heat.
55:30
Money isn't going to mean that much if
55:33
our houses are destroyed or, as is happening
55:35
in California now, insurance companies don't want to
55:38
insure because there's so much risk involved.
55:43
While I'm nothing against money, We love money.
55:47
Yeah, we love money, but the point is
55:49
that this is a passion project and we
55:52
all share the same passion is to wake
55:55
people up.
55:57
We are pretty much out of time.
56:00
Ten seconds from each of you and then
56:01
we're going to call it a day.
56:03
Tamika?
56:04
I just want to say thanks so much
56:05
for having me and I really appreciate everybody
56:07
that tuned in and engaged with us and
56:10
also, Jane, I want you to know and
56:13
Neiman, I want you to know that the
56:14
money is coming because we're doing this as
56:18
a passion and a love and the content
56:20
is just so, so just awesome.
56:23
You can feel it.
56:24
You can feel the genuineness.
56:25
So I just want to say thank you
56:26
all so much.
56:27
Well, we thank you for your participation.
56:30
Namasha, ten seconds.
56:32
Thank you, Jane, for just taking a chance
56:34
with us.
56:35
Thank you, Tamika, for saying yes to me.
56:37
Thank you, Diane, for our videographer and editor
56:39
and thank you, Hungry Chaos, for tuning in
56:42
from episode to episode and making our show
56:44
the number one must-watch show on Unchained
56:47
TV.
56:47
It is exciting!
56:51
Woo-hoo!
56:52
We want to say come back next time.
56:56
Discover Unchained TV and transform your life for
56:59
free.
57:04
Unchained TV is a nonprofit organisation producing plant
57:08
-based content filled with tips and tricks to
57:11
spice up those healthy veggies, grains, and legumes.
57:15
For more information on Unchained TV productions, just
57:19
visit unchainedtv.com That's unchained TV.