1 00:00:00,977 --> 00:00:01,010     (L                           2 00:00:01,010 --> 00:00:01,044     (Lig                         3 00:00:01,044 --> 00:00:01,077     (Light                       4 00:00:01,077 --> 00:00:01,110     (Light m                     5 00:00:01,110 --> 00:00:01,144     (Light mus                   6 00:00:01,144 --> 00:00:01,177     (Light music                 7 00:00:01,177 --> 00:00:01,210     (Light musical               8 00:00:01,210 --> 00:00:01,244     (Light musical f             9 00:00:01,244 --> 00:00:01,277     (Light musical flo           10 00:00:01,277 --> 00:00:01,310     (Light musical flour         11 00:00:01,310 --> 00:00:01,344     (Light musical flouris       12 00:00:01,344 --> 00:00:06,549     (Light musical flourish)     13 00:00:06,649 --> 00:00:10,353    Mena: Vancouver, where have         you been all my life?      14 00:00:10,453 --> 00:00:12,055              I mean,                       look at this.          15 00:00:12,155 --> 00:00:17,160     The mountains, the ocean,            forests, beaches.        16 00:00:17,260 --> 00:00:20,163   The glass-towered metropolis     in the middle of this beauty   17 00:00:20,263 --> 00:00:24,000  reflecting all that abundance.  18 00:00:24,100 --> 00:00:26,903  As a kid growing up in Toronto,       I never had a chance       19 00:00:27,003 --> 00:00:29,505     to spend much time on the          west coast of Canada.      20 00:00:29,605 --> 00:00:34,911  I just knew it had a reputation  for outdoorsy athleisure types. 21 00:00:35,011 --> 00:00:38,881 But now for the first time I got a chance to really check it out. 22 00:00:38,981 --> 00:00:42,752  And it made me want to explore      my own Canadian backyard.    23 00:00:42,852 --> 00:00:45,021         'Cause Vancouver,           let me tell you something,    24 00:00:45,121 --> 00:00:47,757      you're doing it right.      25 00:00:47,857 --> 00:00:51,494 You've got this amazing group of    food futurists growing and    26 00:00:51,594 --> 00:00:56,532   harvesting local ingredients,         like sea asparagus.       27 00:00:56,632 --> 00:01:00,570   The local culinary community       here is very close knit.     28 00:01:00,670 --> 00:01:02,572            Especially                 the plant-based chefs.      29 00:01:02,672 --> 00:01:04,507    They're all grateful to be           living by the water       30 00:01:04,607 --> 00:01:08,344 and living off the land in a way       few other cities can.      31 00:01:08,444 --> 00:01:12,115   You won't believe the variety          of produce here.         32 00:01:12,215 --> 00:01:14,884           I can't wait            to introduce you to Vancouver,  33 00:01:14,984 --> 00:01:19,322    the most amazing sea to sky     metropolis you'll ever meet.   34 00:01:19,422 --> 00:01:22,058   (Dynamic instrumental music)   35 00:01:22,158 --> 00:01:24,494                 ♪                36 00:01:24,594 --> 00:01:26,996    (Upbeat instrumental music)   37 00:01:27,096 --> 00:01:28,564         I'm Mena Massoud.        38 00:01:28,664 --> 00:01:32,502       I'm travelling across       North America and eating my way 39 00:01:32,602 --> 00:01:35,438    through some of the coolest          cities to show you        40 00:01:35,538 --> 00:01:39,842   how beautiful meals, talented       chefs and restaurateurs     41 00:01:39,942 --> 00:01:45,014   are making plant-based living      delicious and attainable.    42 00:01:45,114 --> 00:01:50,319   So join me as I show you how     the world is Evolving Vegan.   43 00:01:50,419 --> 00:01:54,357                 ♪                44 00:01:54,457 --> 00:01:56,025    (Light instrumental music)    45 00:01:56,125 --> 00:01:58,628   This morning, I'm diving into      the Vancouver food scene     46 00:01:58,728 --> 00:02:00,263        like a true local:        47 00:02:00,363 --> 00:02:03,966   by harvesting produce in the      Fraser Valley farm region.    48 00:02:04,066 --> 00:02:07,003     Just 45 minutes south of            downtown Vancouver,       49 00:02:07,103 --> 00:02:10,006  this hyper-fertile river basin         is one of the most        50 00:02:10,106 --> 00:02:13,142   productive agricultural zones           in the country          51 00:02:13,242 --> 00:02:15,811    and an indispensable source         of fresh ingredients       52 00:02:15,912 --> 00:02:17,213    for Vancouver restaurants.    53 00:02:17,313 --> 00:02:19,649                 ♪                54 00:02:19,749 --> 00:02:22,351       Here, people harvest             their dinner day of,       55 00:02:22,451 --> 00:02:25,922    which is exactly what we're       doing at Cropthorne Farm     56 00:02:26,022 --> 00:02:28,324  with the owner and head chef of     Vancouver's most popular     57 00:02:28,424 --> 00:02:31,460  upscale plant-based restaurant,              Acorn.              58 00:02:31,561 --> 00:02:32,495             Hey, hey.            59 00:02:32,595 --> 00:02:33,496                         Hey!     60 00:02:33,596 --> 00:02:34,497    Hey!                          61 00:02:34,597 --> 00:02:36,032           Shira?                 Nice to meet you; I'm Mena.      62 00:02:36,132 --> 00:02:37,266                       Shira: Hi!              Devon?              63 00:02:37,366 --> 00:02:39,068                Nice to meet you.      Nice to meet you, Chef.     64 00:02:39,168 --> 00:02:40,369              Devon:                          Pleasure.            65 00:02:40,469 --> 00:02:44,040 Thanks for bringing me out       here, guys, it's beautiful.      66 00:02:44,140 --> 00:02:46,042   Is the restaurant back there,          what's going on?         67 00:02:46,142 --> 00:02:47,443        No restaurant here.       68 00:02:47,543 --> 00:02:48,878    Welcome to Cropthorne Farm.   69 00:02:48,978 --> 00:02:51,314    This is I think our biggest           produce supplier.        70 00:02:51,414 --> 00:02:53,749 And we're excited to go and pick    some stuff with you today,    71 00:02:53,849 --> 00:02:55,451       and go back and cook.      72 00:02:55,551 --> 00:02:57,954       You guys literally do               farm to table.          73 00:02:58,054 --> 00:03:01,123     One of the things that we    love about working with farms is 74 00:03:01,224 --> 00:03:05,061 that everything that we put on a  plate is picked fresh and ripe, 75 00:03:05,161 --> 00:03:07,330          and in season.          76 00:03:07,430 --> 00:03:10,333   Mena: Well, should we go pick        some veg out or what?      77 00:03:10,433 --> 00:03:13,569       Let's go meet Lydia,          the owner and head farmer.    78 00:03:13,669 --> 00:03:16,239    Mena: Cropthorne's a three        generation family affair.    79 00:03:16,339 --> 00:03:17,707       Head farmer Lydia...       80 00:03:17,807 --> 00:03:18,841   Devon:                         Hey Lydia!                       81 00:03:18,941 --> 00:03:20,409       Hey, how's it going?            Very nice to meet you.      82 00:03:20,509 --> 00:03:21,811   Nice to meet you, thanks for              having me.            83 00:03:21,911 --> 00:03:25,381 ...a full-time certified organic    farmer and Alberta-schooled   84 00:03:25,481 --> 00:03:29,785  agriculturalist has farmed this      land for over 15 years.     85 00:03:29,885 --> 00:03:33,222                 ♪                86 00:03:33,322 --> 00:03:35,691     Cropthorne sells to over      25 restaurants in the Vancouver 87 00:03:35,791 --> 00:03:39,562  area, so we're heading into the     fields to see what's ripe    88 00:03:39,662 --> 00:03:41,998       and ready for dinner.      89 00:03:42,098 --> 00:03:46,802                 ♪                90 00:03:46,902 --> 00:03:48,638       Alright, we're here!       91 00:03:48,738 --> 00:03:49,939               Wow.               92 00:03:50,039 --> 00:03:53,075                 ♪                93 00:03:53,175 --> 00:03:54,443    What are we walking through              right now?            94 00:03:54,543 --> 00:03:56,245    Point out some of the stuff          that we have here.        95 00:03:56,345 --> 00:03:57,713          It's beautiful.         96 00:03:57,813 --> 00:03:59,215      Lydia: Yeah, so we have           broccolini over here.      97 00:03:59,315 --> 00:04:01,150   Oh yeah, I see it right here.  98 00:04:01,250 --> 00:04:02,418    But this isn't quite ready,                right?              99 00:04:02,518 --> 00:04:04,220             It feels,               it feels a little immature.   100 00:04:04,320 --> 00:04:05,655              Lydia:                       Yeah, exactly.          101 00:04:05,755 --> 00:04:07,723  So we should be harvesting that   towards the end of the week.   102 00:04:07,823 --> 00:04:11,093   But then I'm walking through,        this is cauliflower.       103 00:04:11,193 --> 00:04:13,996   We're about a month off from            this crop here.         104 00:04:14,096 --> 00:04:15,398                             Wow. 105 00:04:15,498 --> 00:04:16,932   Is that kohlrabi over there?   106 00:04:17,033 --> 00:04:19,368 Lydia: Yeah, so that's the green       and purple kohlrabi.       107 00:04:19,468 --> 00:04:20,736      What's the best way to                 harvest it?           108 00:04:20,836 --> 00:04:22,171        Just from the root?       109 00:04:22,271 --> 00:04:25,141  Lydia: Yeah, yeah, you can just    pull it, pull it right up.    110 00:04:25,241 --> 00:04:27,109          Oh my goodness,                   look at that.          111 00:04:27,209 --> 00:04:29,312        Kohlrabi, a part of              the cabbage family        112 00:04:29,412 --> 00:04:32,315           with a sweet                 but peppery flavour.       113 00:04:32,415 --> 00:04:34,450 Are they the same colour inside,    it's just different flesh?    114 00:04:34,550 --> 00:04:35,785          Yeah, exactly.          115 00:04:35,885 --> 00:04:38,220    But I do prefer the green,       so I think we'll use that.    116 00:04:38,321 --> 00:04:40,389      And the leaves, do you            anything with these?       117 00:04:40,489 --> 00:04:43,125        If they come with leaves,        I'll always do something  118 00:04:43,225 --> 00:04:44,460                       with them. 119 00:04:44,560 --> 00:04:47,129     Something we always do is     kohlrabi kraut with the leaves. 120 00:04:47,229 --> 00:04:50,433                 ♪                121 00:04:50,533 --> 00:04:52,568       We'll just stand here           and eat some kohlrabi.      122 00:04:52,668 --> 00:04:54,403            (Crunching)           123 00:04:54,503 --> 00:04:55,504              It's not that good. 124 00:04:55,604 --> 00:04:56,872            (Laughter)            125 00:04:56,972 --> 00:05:00,209     Mena: Cropthorne's bounty      doesn't end in their fields.   126 00:05:00,309 --> 00:05:02,244     It's like a tomato jungle                in here.             127 00:05:02,345 --> 00:05:03,946             Love it.             128 00:05:04,046 --> 00:05:06,882       Oh, look at this guy,            this guy's a honker.       129 00:05:06,982 --> 00:05:08,017              Devon:                            Yeah.              130 00:05:08,117 --> 00:05:09,385               Mena:                            Wow.               131 00:05:09,485 --> 00:05:10,986        They've got a dozen            varieties of tomatoes,      132 00:05:11,087 --> 00:05:13,022    and a plethora of peppers.    133 00:05:13,122 --> 00:05:16,158  Including a favourite of mine,           spicy cayennes.         134 00:05:16,258 --> 00:05:18,260                 ♪                135 00:05:18,361 --> 00:05:20,629     After we finish picking,         we head back to the city     136 00:05:20,730 --> 00:05:24,834  with our produce for Chef Devon    to work his magic at Acorn.   137 00:05:24,934 --> 00:05:27,169       So 10 years now that           you've been in business.     138 00:05:27,269 --> 00:05:31,073 I'm sure in 2012 the plant-based   community and the vegan scene  139 00:05:31,173 --> 00:05:33,743     was completely different,                   no?               140 00:05:33,843 --> 00:05:35,911       A lot of the vegan or        plant-based restaurants were   141 00:05:36,011 --> 00:05:37,646   still trying to emulate meat.  142 00:05:37,747 --> 00:05:39,982 But we wanted to open up a place         that really just         143 00:05:40,082 --> 00:05:42,051      celebrated vegetables.      144 00:05:42,151 --> 00:05:45,621  Mena: How do you think overall    the food scene in Vancouver,   145 00:05:45,721 --> 00:05:48,624           plant-based,                has changed since 2012?     146 00:05:48,724 --> 00:05:50,159               Like,                  what did that look like?     147 00:05:50,259 --> 00:05:52,595       A lot of the omnivore           or regular restaurants,     148 00:05:52,695 --> 00:05:54,363    they're offering a lot more         plant-based options.       149 00:05:54,463 --> 00:05:56,432   So I think, you know, I have           heard that, like,        150 00:05:56,532 --> 00:05:59,135   Vancouver is, like, the vegan         Mecca of the world.       151 00:05:59,235 --> 00:06:01,437  Which I don't know who's trying   to coin that, but if someone   152 00:06:01,537 --> 00:06:05,141  leaves here, The Acorn and they go, wow, I just had a vegan meal 153 00:06:05,241 --> 00:06:06,475      and that was awesome--      154 00:06:06,575 --> 00:06:07,676 Mena:                            Yeah.                            155 00:06:07,777 --> 00:06:10,045       --and I can do this,         then that's great, you know?   156 00:06:10,146 --> 00:06:12,848                 ♪                157 00:06:12,948 --> 00:06:13,849             Hi, Chef.            158 00:06:13,949 --> 00:06:14,850          Mena: Hey, hey!                     Hey Chef.            159 00:06:14,950 --> 00:06:15,885              Devon:                           Hello.              160 00:06:15,985 --> 00:06:17,486       Mena: Oh, this looks                  wonderful.            161 00:06:17,586 --> 00:06:20,556  This should be worn as a crown       on the top of my head,      162 00:06:20,656 --> 00:06:21,724        it's so beautiful.        163 00:06:21,824 --> 00:06:23,058    Yeah, the halo of tomatoes.   164 00:06:23,159 --> 00:06:24,059               Mena:                      What do we have?         165 00:06:24,160 --> 00:06:25,828          (Flames whoosh)         166 00:06:25,928 --> 00:06:27,329     Devon: Heirloom tomatoes             picked right from        167 00:06:27,430 --> 00:06:28,764          Cropthorne Farm                   this morning.          168 00:06:28,864 --> 00:06:30,800                 ♪                169 00:06:30,900 --> 00:06:34,637  Blistered cherries, the leaves      go into the vinaigrette.     170 00:06:34,737 --> 00:06:36,906     Underneath scraps go into               a caramel.            171 00:06:37,006 --> 00:06:39,442        So we've got tomato                  four ways?            172 00:06:39,542 --> 00:06:47,583                 ♪                173 00:06:47,683 --> 00:06:49,318      And Chef, I'm noticing               what looks like         174 00:06:49,418 --> 00:06:51,020      grated Parmesan cheese.     175 00:06:51,120 --> 00:06:53,122    What is that on top of the           beautiful tomatoes?       176 00:06:53,222 --> 00:06:55,491       This is a cured tofu.      177 00:06:55,591 --> 00:06:57,460         So overall, like                 a 10-day process.        178 00:06:57,560 --> 00:07:01,330                 ♪                179 00:07:01,430 --> 00:07:03,199     Mena: I'm excited to take              a bite here.           180 00:07:03,299 --> 00:07:05,601             (Chewing)            181 00:07:05,701 --> 00:07:07,436    So much sweetness from that         tomato, so much heat       182 00:07:07,536 --> 00:07:09,505        in that hoop house.       183 00:07:09,605 --> 00:07:12,408   The succulents of the tomato,         the beautiful oil,        184 00:07:12,508 --> 00:07:16,412      I still can't get over           the 10-day tofu shaving     185 00:07:16,512 --> 00:07:18,614      that's Parmesan cheese.     186 00:07:18,714 --> 00:07:20,082              I mean,                  really fantastic work.      187 00:07:20,182 --> 00:07:21,183             I mean--             188 00:07:21,283 --> 00:07:22,218              Devon:                         Thank you.            189 00:07:22,318 --> 00:07:23,853       Mena: --it's so fresh               and beautiful.          190 00:07:23,953 --> 00:07:25,387                 ♪                191 00:07:25,488 --> 00:07:27,356    And tell me about this dish               as well.             192 00:07:27,456 --> 00:07:29,758      Devon: This is our play           on Thai papaya salad,      193 00:07:29,859 --> 00:07:32,761      but using raw kohlrabi             and fresh cayennes        194 00:07:32,862 --> 00:07:34,196   that we picked this morning.   195 00:07:34,296 --> 00:07:38,701  Thai papaya salad traditionally      papaya, mango, a lot of     196 00:07:38,801 --> 00:07:40,169     Thai basil leaves maybe.     197 00:07:40,269 --> 00:07:42,805   Devon: What we always do here      is a little spin on that     198 00:07:42,905 --> 00:07:44,573           and using all                 local ingredients.        199 00:07:44,673 --> 00:07:48,010                 ♪                200 00:07:48,110 --> 00:07:50,846    Mena: This is so beautiful,       light, crisp, refreshing.    201 00:07:50,946 --> 00:07:55,050     And I'm loving the crunch           from the hazelnuts.       202 00:07:55,150 --> 00:07:57,620   You know, when we were at the     farm earlier picking those    203 00:07:57,720 --> 00:08:00,489 beautiful fruits and vegetables,      I didn't know what you      204 00:08:00,589 --> 00:08:03,259   were gonna come up with but I   think what you've been able to  205 00:08:03,359 --> 00:08:06,462   do is a testament not only to     The Acorn but to Vancouver.   206 00:08:06,562 --> 00:08:10,065                 ♪                207 00:08:10,165 --> 00:08:12,034     Devon: It's funny because     everyone comes here and is like 208 00:08:12,134 --> 00:08:13,235           "Ooh, sushi."          209 00:08:13,335 --> 00:08:15,804     But what's really unique          is like the wild foods      210 00:08:15,905 --> 00:08:17,206        that are available.       211 00:08:17,306 --> 00:08:20,342    A lot of these things that        other cities, especially     212 00:08:20,442 --> 00:08:22,444         Canadian cities,           don't have access to, we do.   213 00:08:22,545 --> 00:08:23,712 Mena:                            Yeah.                            214 00:08:23,812 --> 00:08:25,614         Makes it a really           interesting place to cook.    215 00:08:25,714 --> 00:08:34,390                 ♪                216 00:08:34,490 --> 00:08:37,226   Mena: Visiting Acorn was the   perfect way to warm up my palate 217 00:08:37,326 --> 00:08:39,028    to Vancouver's food scene.    218 00:08:39,128 --> 00:08:42,998   But for every high-end vegan   restaurant in town there's a ton 219 00:08:43,098 --> 00:08:46,602    of traditional humbler fare       that's equally important     220 00:08:46,702 --> 00:08:48,904          and delicious.          221 00:08:49,004 --> 00:08:50,372      Like your neighbourhood                 pizzeria.            222 00:08:50,472 --> 00:08:56,412  Now, I love a good slice of pie     and Grano is Vancouver's     223 00:08:56,512 --> 00:08:59,415    first plant-based authentic           pizza Napoletana.        224 00:08:59,515 --> 00:09:04,119    Stoked by a brick oven, it       serves brilliant piping hot   225 00:09:04,219 --> 00:09:08,891  Italian pies under the watch of   Chef Katie, a long-time vegan  226 00:09:08,991 --> 00:09:10,859    who helped craft the menu.    227 00:09:10,960 --> 00:09:13,996      They also serve dessert            unlike anyone else.       228 00:09:14,096 --> 00:09:18,434     I am super pumped because         we're making cannolis.      229 00:09:18,534 --> 00:09:20,102        I know, fantastic.        230 00:09:20,202 --> 00:09:23,439     And cannolis are some of         the hardest things for me    231 00:09:23,539 --> 00:09:25,941  to find vegan when I first went   plant-based because Italians   232 00:09:26,041 --> 00:09:28,410    love their cream and their         butter and their eggs.      233 00:09:28,510 --> 00:09:29,411        The richness, yeah.       234 00:09:29,511 --> 00:09:30,779   Yeah, everything is so rich.   235 00:09:30,879 --> 00:09:33,649  So to be authentic, as Italian        as we can get, we did      236 00:09:33,749 --> 00:09:35,050    a pistachio-based cannoli.    237 00:09:35,150 --> 00:09:37,786     We have soaked pistachios              and cashews,           238 00:09:37,886 --> 00:09:39,455    both with ideally a minimum   239 00:09:39,555 --> 00:09:41,323        of eight hours soak           just so we have an extra     240 00:09:41,423 --> 00:09:43,292        creaminess texture.       241 00:09:43,392 --> 00:09:45,094        Solidifier will be                 the coconut oil         242 00:09:45,194 --> 00:09:47,129   and then we have maple syrup,            a plant milk           243 00:09:47,229 --> 00:09:48,664  which is oat milk we're using.  244 00:09:48,764 --> 00:09:50,866      Almond extract just to       intensify that pistachio tang.  245 00:09:50,966 --> 00:09:52,768               Nice.              246 00:09:52,868 --> 00:09:56,372   Some salts to bring the umami      together and then lastly     247 00:09:56,472 --> 00:09:57,373       the vanilla extract.       248 00:09:57,473 --> 00:10:00,242        I am pumped to get               into this filling!        249 00:10:00,342 --> 00:10:03,646       Let's make cannolis!       250 00:10:03,746 --> 00:10:07,116  When I was pursuing the dessert     program here, picking the    251 00:10:07,216 --> 00:10:09,852 cannoli in particular was really  passionate for us in trying to  252 00:10:09,952 --> 00:10:11,887  find the flavour that would be      unique to the restaurant     253 00:10:11,987 --> 00:10:14,089  which is why we ended up here.  254 00:10:14,189 --> 00:10:16,191                 ♪                255 00:10:16,291 --> 00:10:18,627        Mena: I mean, man,           I could just swim in that.    256 00:10:18,727 --> 00:10:21,830       Little Mena jumps in            and just goes swimming.     257 00:10:21,930 --> 00:10:25,434            (Whirring)            258 00:10:25,534 --> 00:10:28,637         It's really nice             and the pistachios still     259 00:10:28,737 --> 00:10:30,039    keep that really beautiful    260 00:10:30,139 --> 00:10:31,874       natural green texture       and colour which is what we're  261 00:10:31,974 --> 00:10:34,743     going for without adding          artificial ingredients.     262 00:10:34,843 --> 00:10:38,080 Being in Vancouver too, a lot     of people here are healthy.     263 00:10:38,180 --> 00:10:39,948 Like, the healthiest--                                Absolutely. 264 00:10:40,049 --> 00:10:41,183 --people on earth                are in Vancouver.                265 00:10:41,283 --> 00:10:42,718         Yeah, this is it.        266 00:10:42,818 --> 00:10:46,155    This still is a vat of fat       but it is plant-based fat.    267 00:10:46,255 --> 00:10:48,857 This beautiful pistachio filling          needs to cool,          268 00:10:48,957 --> 00:10:50,793     so we're letting it chill    269 00:10:50,893 --> 00:10:53,862       and moving on to the             iconic cannoli shell.      270 00:10:53,962 --> 00:10:55,798       What are you looking                for in a shell?         271 00:10:55,898 --> 00:10:58,600     You're looking for, like,        a nice, dark, rich colour    272 00:10:58,701 --> 00:11:00,269         as well as, like,                a proper crunch.         273 00:11:00,369 --> 00:11:03,839   First, we're going to combine     all of our dry ingredients.   274 00:11:03,939 --> 00:11:07,743   So with the all-purpose flour  I'm going to add the cane sugar, 275 00:11:07,843 --> 00:11:10,112    ground fennel just to bring            in a little bit         276 00:11:10,212 --> 00:11:11,480      of a licorice-y taste.      277 00:11:11,580 --> 00:11:12,915               Mena:                          Oh, wow.             278 00:11:13,015 --> 00:11:15,284    Katie: When developing this      recipe, the one thing that    279 00:11:15,384 --> 00:11:17,920       I did do was I didn't            deep fry the cannoli.      280 00:11:18,020 --> 00:11:19,922     Mena: And typically they              are deep-fried?         281 00:11:20,022 --> 00:11:21,156              Katie:                            Yeah.              282 00:11:21,256 --> 00:11:22,458            Typically,                   a cannoli shell...        283 00:11:22,558 --> 00:11:25,094  So, it is the one, like, secret     that I did that is not as    284 00:11:25,194 --> 00:11:27,162      authentically Italian.      285 00:11:27,262 --> 00:11:29,665   I can feel good about eating          25 of these because       286 00:11:29,765 --> 00:11:31,166      they're not deep-fried.     287 00:11:31,266 --> 00:11:33,702        Katie: And they're               all made of plants.       288 00:11:33,802 --> 00:11:35,404      So, really, I can have             as many as I want.        289 00:11:35,504 --> 00:11:37,906 Really similar to the last thing  we did, we're going to transfer 290 00:11:38,006 --> 00:11:39,608       it into a piping bag.      291 00:11:39,708 --> 00:11:41,710      And we like to pipe it           from cold just because      292 00:11:41,810 --> 00:11:43,212     the cookie tends to hold     293 00:11:43,312 --> 00:11:45,881      its shape a little bit         better as we are baking it.   294 00:11:45,981 --> 00:11:48,817    All right, Katie, so we're     gonna start making the shells.  295 00:11:48,917 --> 00:11:50,352           Yes, we are.           296 00:11:50,452 --> 00:11:52,688     Mena: That's not actually             a waffle iron,          297 00:11:52,788 --> 00:11:54,456       it's a pizzelle iron       298 00:11:54,556 --> 00:11:56,892  which is basically Italian for    cool, delicious waffle-maker.  299 00:11:56,992 --> 00:11:59,762      So, this is our chilled       batter and I'm just going to   300 00:11:59,862 --> 00:12:01,663       pipe out one cookie.       301 00:12:01,764 --> 00:12:06,435       I think I should, um,          get these gloves on here.    302 00:12:06,535 --> 00:12:07,836              (Snap)                               Katie: Ready... 303 00:12:07,936 --> 00:12:09,671       Let's make cannolis.                Katie: ...for whatever. 304 00:12:09,772 --> 00:12:11,406       Let's make cannolis.       305 00:12:11,507 --> 00:12:12,741              Katie:                      Looks incredible.        306 00:12:12,841 --> 00:12:15,744   Incredible is a big word for       what I'm doing right now     307 00:12:15,844 --> 00:12:17,679       but thank you, Katie.      308 00:12:17,780 --> 00:12:21,383      Katie: Close the press,          seal it nice and tight      309 00:12:21,483 --> 00:12:23,719      and now we have a timer             for two minutes.         310 00:12:23,819 --> 00:12:27,189      Mena: Making cannolis,             precision science.        311 00:12:27,289 --> 00:12:28,190              Ah-ha!              312 00:12:28,290 --> 00:12:29,992     Okay, so, get these off,                  right?              313 00:12:30,092 --> 00:12:31,360              Katie:                            Yeah.              314 00:12:31,460 --> 00:12:33,529   So I'm going to use my really            sophisticated          315 00:12:33,629 --> 00:12:34,530        cannoli mould here.       316 00:12:34,630 --> 00:12:35,964               Okay.              317 00:12:36,064 --> 00:12:38,967  And I'm going to roll nice and      tight with a little seal     318 00:12:39,067 --> 00:12:40,536          in the middle,                press it down there.       319 00:12:40,636 --> 00:12:44,273    We're gonna pull it off and      now we're gonna let it set.   320 00:12:44,373 --> 00:12:47,876  There's something I like to do        with cannolis to see       321 00:12:47,976 --> 00:12:50,045    how good they actually are.   322 00:12:50,145 --> 00:12:51,213                   Okay.                Alright?                   323 00:12:51,313 --> 00:12:52,681           (Katie gasps)          324 00:12:52,781 --> 00:12:55,217  The fact that they obliterated       into a thousand pieces      325 00:12:55,317 --> 00:12:58,020    is what you want because it        means they're crunchy.      326 00:12:58,120 --> 00:12:59,021             Perfect.             327 00:12:59,121 --> 00:13:02,024  I think this is ready to fill.  328 00:13:02,124 --> 00:13:05,260 Katie: So we're just filling one     end and then we're gonna     329 00:13:05,360 --> 00:13:07,262       go to the other side.      330 00:13:07,362 --> 00:13:08,597           It's so cute.          331 00:13:08,697 --> 00:13:11,733        Mena: Look at that.                 Look at that.          332 00:13:11,834 --> 00:13:12,768          It looks great.         333 00:13:12,868 --> 00:13:14,069      I'm a cannoli natural.      334 00:13:14,169 --> 00:13:16,205    Katie: We like to do a nice        little dust and garnish     335 00:13:16,305 --> 00:13:17,706         of the pistachio         336 00:13:17,806 --> 00:13:19,274           on the finish                 and then of course,       337 00:13:19,374 --> 00:13:21,910      authentically Italian,           you need a little dust.     338 00:13:22,010 --> 00:13:24,680              (Gasps)                        Good luck.            339 00:13:24,780 --> 00:13:26,748               Yes,                   good luck Italian style.     340 00:13:26,849 --> 00:13:28,183    Are you going to cheers me?   341 00:13:28,283 --> 00:13:29,184              Katie:                           Cheers.             342 00:13:29,284 --> 00:13:30,886             (Crunch)             343 00:13:30,986 --> 00:13:32,721                 ♪                344 00:13:32,821 --> 00:13:34,189                Mm.               345 00:13:34,289 --> 00:13:37,726       This definitely hits             the spot, right here.      346 00:13:37,826 --> 00:13:39,328                 ♪                347 00:13:39,428 --> 00:13:42,130             (Crunch)             348 00:13:42,231 --> 00:13:43,198              (Clunk)             349 00:13:43,298 --> 00:13:45,133            (Laughing)            350 00:13:45,234 --> 00:13:46,602       Their cannolis are...      351 00:13:46,702 --> 00:13:47,936             (Smooch)                         ...mwah!             352 00:13:48,036 --> 00:13:49,438           Chef's kiss.           353 00:13:49,538 --> 00:13:52,808   But you can't come to a pizza    joint and not try a few pies.  354 00:13:52,908 --> 00:13:55,377       Light and airy dough,      355 00:13:55,477 --> 00:13:57,446            flavourful                San Marzano tomato sauce     356 00:13:57,546 --> 00:14:00,082              and the                 creamy cashew mozzarella.    357 00:14:00,182 --> 00:14:03,685        Ooh, got scissors,                    classic.             358 00:14:03,785 --> 00:14:05,988        That is bellissimo.       359 00:14:06,088 --> 00:14:08,357        The tomato sauce is              a home run on this.       360 00:14:08,457 --> 00:14:10,893      Danny, how many pizzas             you got over there?       361 00:14:10,993 --> 00:14:12,194       We got three pizzas.       362 00:14:12,294 --> 00:14:13,729               Mena:                        Three pizzas.          363 00:14:13,829 --> 00:14:16,231       This might look like             I'm slacking but hey,      364 00:14:16,331 --> 00:14:19,735   I'm technically working here      and I have to feed my crew.   365 00:14:19,835 --> 00:14:21,403        This looks amazing.       366 00:14:21,503 --> 00:14:23,839               Mena:                 Are you good there, buddy?    367 00:14:23,939 --> 00:14:25,307   I saw that drip all over you.  368 00:14:25,407 --> 00:14:26,642            (Laughing)            369 00:14:26,742 --> 00:14:27,910             Bang on.             370 00:14:28,010 --> 00:14:29,511        The spice the kick.       371 00:14:29,611 --> 00:14:31,079        Eva, get over here.       372 00:14:31,179 --> 00:14:33,215            The dough,                  I'm in for the dough.      373 00:14:33,315 --> 00:14:35,284               Mena:                       That was bomb.          374 00:14:35,384 --> 00:14:38,053   Your bacon pizza is amazing.   375 00:14:38,153 --> 00:14:40,088           I love pizza.          376 00:14:40,188 --> 00:14:41,256     Did I ever tell you that?    377 00:14:41,356 --> 00:14:42,591    Pizza's my favourite food.    378 00:14:42,691 --> 00:14:44,026    (Siren wailing in distance)   379 00:14:44,126 --> 00:14:45,327        Oh, they're coming.       380 00:14:45,427 --> 00:14:46,628    I've eaten too much pizza.    381 00:14:46,728 --> 00:14:49,765                 ♪                382 00:14:49,865 --> 00:14:55,804   Okay, we are stuffed but real    talk, can you ever really eat  383 00:14:55,904 --> 00:14:56,972         too much cheese?         384 00:14:57,072 --> 00:14:58,774         The answer is no.        385 00:14:58,874 --> 00:15:03,512   And to prove it, I'm bringing  my good friend and fellow vegan, 386 00:15:03,612 --> 00:15:07,115  Bassem Youssef, a former heart    surgeon turned international   387 00:15:07,215 --> 00:15:10,285      comedian to Blue Heron,         an artisanal plant-based     388 00:15:10,385 --> 00:15:12,087          cheese factory.         389 00:15:12,187 --> 00:15:13,622              Woman:                  Nice to meet you, Bassem.    390 00:15:13,722 --> 00:15:15,524         We heard you were              the queen of cheese.       391 00:15:15,624 --> 00:15:17,225     Well, unofficially maybe.    392 00:15:17,326 --> 00:15:18,827      No, no, no, you own it,                you own it.           393 00:15:18,927 --> 00:15:20,929        You take the queen             of plant-based cheese.      394 00:15:21,029 --> 00:15:25,567     Karen McAthy, founder and     head cheesemaker at Blue Heron. 395 00:15:25,667 --> 00:15:28,937   This is her playground, where     she blends art and science,   396 00:15:29,037 --> 00:15:31,373   creating vegan cheese so good  397 00:15:31,473 --> 00:15:33,675       it'll make your heart                skip a beat.           398 00:15:33,775 --> 00:15:34,910   Choose your favourite jacket.  399 00:15:35,010 --> 00:15:36,311              Bassem:                  Do you have a slim cut?     400 00:15:36,411 --> 00:15:38,480        Karen: (Chuckling)           No, no, nothing so clever.    401 00:15:38,580 --> 00:15:40,048        Bassem: I'll get a            large, he'll get a small.    402 00:15:40,148 --> 00:15:41,650            (Laughing)            403 00:15:41,750 --> 00:15:43,685     Karen: The smallest ones          are down on this side.      404 00:15:43,785 --> 00:15:45,087               Okay,                        okay, great.           405 00:15:45,187 --> 00:15:46,555        What are you trying                to say, Karen?          406 00:15:46,655 --> 00:15:47,789    What are you trying to say?   407 00:15:47,889 --> 00:15:48,924            (Laughing)            408 00:15:49,024 --> 00:15:50,425            By the way,              Bassem is very used to this   409 00:15:50,525 --> 00:15:51,760        because he used to               be a heart surgeon.       410 00:15:51,860 --> 00:15:52,861 Karen:                             Oh.                            411 00:15:52,961 --> 00:15:54,529        So I'm sure you've              worn a lot of these.       412 00:15:54,629 --> 00:15:55,697        I'm waiting for my               scrubbing station.        413 00:15:55,797 --> 00:15:57,065   Karen: Oh yes,                 well, that is next!              414 00:15:57,165 --> 00:16:00,402                 ♪                415 00:16:00,502 --> 00:16:01,970             Wash your hands with              hot water and soap. 416 00:16:02,070 --> 00:16:03,105               Mena:                            Okay.              417 00:16:03,205 --> 00:16:04,639          Karen: And then             the fancy stuff is here;     418 00:16:04,740 --> 00:16:06,008     head gear, beard covers.     419 00:16:06,108 --> 00:16:07,843    I am ready.                                    Okay.           420 00:16:07,943 --> 00:16:10,579    (Light instrumental music)    421 00:16:10,679 --> 00:16:13,482     Oh, I look like a little      turtle coming out of its shell. 422 00:16:13,582 --> 00:16:15,851                 ♪                423 00:16:15,951 --> 00:16:17,419             We have some special                 guests today.    424 00:16:17,519 --> 00:16:19,788       Our hands are clean,             our hands are clean.       425 00:16:19,888 --> 00:16:21,623     They've proved positive.     426 00:16:21,723 --> 00:16:24,359          (Light, smooth                 instrumental music)       427 00:16:24,459 --> 00:16:25,961     This is Mena and Bassem,     428 00:16:26,061 --> 00:16:27,596       and they'll be making            cheese with us today.      429 00:16:27,696 --> 00:16:30,298        We actually create             unique styles of cheese     430 00:16:30,399 --> 00:16:32,734   that stand on their own, that   have their own characteristics. 431 00:16:32,834 --> 00:16:34,736        But we do work with       432 00:16:34,836 --> 00:16:38,407     some of the same kinds of     species of bacteria and moulds  433 00:16:38,507 --> 00:16:40,308   that are used in traditional            cheese making.          434 00:16:40,409 --> 00:16:41,410               Wow.               435 00:16:41,510 --> 00:16:43,211    And so we actually do make             a blue cheese,          436 00:16:43,311 --> 00:16:45,247         and we can make a             camembert-style cheese.     437 00:16:45,347 --> 00:16:48,917  And in fact, one of the cheeses   you'll be sort of helping to   438 00:16:49,017 --> 00:16:52,020    make today is a cheese that        we call the Lady Lupin.     439 00:16:52,120 --> 00:16:55,657                 ♪                440 00:16:55,757 --> 00:16:57,192     Bassem: You were talking          about this one, right?      441 00:16:57,292 --> 00:16:58,260              Karen:                    Yes, these are lupin.      442 00:16:58,360 --> 00:17:00,228              Lupin!                             Bassem: Pyramids! 443 00:17:00,328 --> 00:17:02,631                    Yeah, so,                   a lupin in Egypt-- 444 00:17:02,731 --> 00:17:03,698 Is pyramid.                      445 00:17:03,799 --> 00:17:05,600                --is very, very                famous and popular. 446 00:17:05,700 --> 00:17:07,836  It is like a very tasty snack.  447 00:17:07,936 --> 00:17:09,004                            Mena:                            Yeah. 448 00:17:09,104 --> 00:17:10,839            Delicious!            449 00:17:10,939 --> 00:17:12,307    Needs a little bit of salt.   450 00:17:12,407 --> 00:17:13,542            (Laughing)            451 00:17:13,642 --> 00:17:15,210                   Don't put it                   back in the vat! 452 00:17:15,310 --> 00:17:16,878    Don't put it back in the vat. 453 00:17:16,978 --> 00:17:18,146    Karen: You'll have to wash               your hands.           454 00:17:18,246 --> 00:17:19,748      He almost contaminated               the whole vat.          455 00:17:19,848 --> 00:17:21,516     Come on, Bassem, come on.    456 00:17:21,616 --> 00:17:23,251                 ♪                457 00:17:23,351 --> 00:17:24,719              Karen:               So the first step is draining,  458 00:17:24,820 --> 00:17:27,222           then we will               start transferring lupin     459 00:17:27,322 --> 00:17:30,158      to our initial stage of     processing, which is right here. 460 00:17:30,258 --> 00:17:31,560    Now, let me help you here.    461 00:17:31,660 --> 00:17:33,895       Bassem:                    Oh, so chivalrous.               462 00:17:33,995 --> 00:17:35,797   (Playful instrumental music)   463 00:17:35,897 --> 00:17:38,133               Mena:                          Alright.             464 00:17:38,233 --> 00:17:40,702    Bassem: And he lost half of     it outside of the processor!   465 00:17:40,802 --> 00:17:42,170            (Laughing)            466 00:17:42,270 --> 00:17:43,472               Mena:                  There's lupin everywhere!    467 00:17:43,572 --> 00:17:45,240             Alright.             468 00:17:45,340 --> 00:17:47,175      Karen: And then we add         the rest of the substrate.    469 00:17:47,275 --> 00:17:49,177                 ♪                470 00:17:49,277 --> 00:17:50,479         Then we're going                to add some water.        471 00:17:50,579 --> 00:17:51,546              Bassem:                      The whole bowl?         472 00:17:51,646 --> 00:17:52,881          Mena: Alright,                Bassem, it's on you.       473 00:17:52,981 --> 00:17:54,082              Karen:                 And then our coconut cream.   474 00:17:54,182 --> 00:17:55,317              Bassem:                   The moment of truth.       475 00:17:55,417 --> 00:17:56,852                 ♪                476 00:17:56,952 --> 00:17:59,387               Mena:                           Oh wow.             477 00:17:59,488 --> 00:18:01,056     You weren't kidding when       you said coconut cream here.   478 00:18:01,156 --> 00:18:02,190         (Mixer whirring)         479 00:18:02,290 --> 00:18:03,525                      Bassem:                      Don't let Mena. 480 00:18:03,625 --> 00:18:04,960    Oh, it's okay,                I got it, it's okay.             481 00:18:05,060 --> 00:18:06,128              Bassem:                  No, he doesn't got it.      482 00:18:06,228 --> 00:18:07,662           He's, he's--                    He's too small.         483 00:18:07,762 --> 00:18:10,532            (Laughing)            484 00:18:10,632 --> 00:18:13,768  Karen: So this is where it's a    little bit more sophisticated  485 00:18:13,869 --> 00:18:14,870    than a home food processor.   486 00:18:14,970 --> 00:18:16,505                 ♪                487 00:18:16,605 --> 00:18:19,641       We're going to go and          add bacteria to this now.    488 00:18:19,741 --> 00:18:22,277   ♪ I will show you the world ♪  489 00:18:22,377 --> 00:18:24,479            (Laughing)            490 00:18:24,579 --> 00:18:26,348     This looks so satisfying.    491 00:18:26,448 --> 00:18:29,317   And this is all the bacteria       that it's going to take,     492 00:18:29,417 --> 00:18:30,519           right, Karen?          493 00:18:30,619 --> 00:18:31,686      It doesn't take a lot.      494 00:18:31,786 --> 00:18:33,255       No, it really doesn't               take very much.         495 00:18:33,355 --> 00:18:36,625  This much, this little, little,     like, amount of bacteria     496 00:18:36,725 --> 00:18:39,127   is even more useful than you.  497 00:18:39,227 --> 00:18:40,262       It's just crazy, man.      498 00:18:40,362 --> 00:18:41,696            (Laughing)            499 00:18:41,796 --> 00:18:43,165                 Karen:                 We're going to sprinkle it 500 00:18:43,265 --> 00:18:44,699        across the surface of the               substrate.         501 00:18:44,799 --> 00:18:47,068             We usually use a big             paddle for stirring. 502 00:18:47,169 --> 00:18:48,136               Mena:                          A paddle?            503 00:18:48,236 --> 00:18:49,538         Ah, there it is.         504 00:18:49,638 --> 00:18:51,306         Bassem: Look like               a kayak bro, yeah.        505 00:18:51,406 --> 00:18:54,643                 ♪                506 00:18:54,743 --> 00:18:56,811     Karen: So the next thing you        guys are going to learn   507 00:18:56,912 --> 00:18:58,813               how to do is                how to form the cheese. 508 00:18:58,914 --> 00:19:00,916              What we do before              we send it in to age. 509 00:19:01,016 --> 00:19:03,518     And we'll have some of our      team show you how to do that. 510 00:19:03,618 --> 00:19:05,320                   Wow.           Great.                           511 00:19:05,420 --> 00:19:08,423      Aged cheese, baby, yes.     512 00:19:08,523 --> 00:19:10,358                 ♪                513 00:19:10,458 --> 00:19:11,927               Dee:                    Now the moulding stage.     514 00:19:12,027 --> 00:19:15,063            Next thing,                 this is our trigger.       515 00:19:15,163 --> 00:19:17,532        This allows us even             distribution of curd.      516 00:19:17,632 --> 00:19:21,770        About 5-8 seconds.        517 00:19:21,870 --> 00:19:23,405      Oh, it basically tells             you when it's done?       518 00:19:23,505 --> 00:19:25,040 It's automated.                  519 00:19:25,140 --> 00:19:27,075   Let Mena try, because          you can not mess this up.        520 00:19:27,175 --> 00:19:29,311     Because he just              has to press the button          521 00:19:29,411 --> 00:19:31,046 and it will do it by itself.     522 00:19:31,146 --> 00:19:32,380         It's very sensitive, so. 523 00:19:32,480 --> 00:19:33,615       It's very sensitive?       524 00:19:33,715 --> 00:19:35,116        I know, it's okay.        525 00:19:35,217 --> 00:19:38,053            It's okay,                I got you, it's alright.     526 00:19:38,153 --> 00:19:39,287              (Clunk)             527 00:19:39,387 --> 00:19:40,622    Bassem: And you               already messed it up.            528 00:19:40,722 --> 00:19:41,790               Why?               529 00:19:41,890 --> 00:19:43,592 You already messed it up!                     How, what did I do? 530 00:19:43,692 --> 00:19:45,794      You have to... damn it.     531 00:19:45,894 --> 00:19:47,128              (Clunk)             532 00:19:47,229 --> 00:19:49,631  I can't take you any--          you already messed it up!        533 00:19:49,731 --> 00:19:51,032 You already messed up                the portions!                534 00:19:51,132 --> 00:19:53,368 I told you!                       I didn't do anything different. 535 00:19:53,468 --> 00:19:55,136 I can't take you                 anywhere with me.                536 00:19:55,237 --> 00:19:57,672 That's why we don't               have good things.               537 00:19:57,772 --> 00:19:59,174               Mena:                 I want to see you do this.    538 00:19:59,274 --> 00:20:00,942           Here's the--                      Look, here.           539 00:20:01,042 --> 00:20:02,577           (Quiet clunk)          540 00:20:02,677 --> 00:20:04,446 Mena: Why'd you let go              with your finger?             541 00:20:04,546 --> 00:20:05,680 You don't let go.                542 00:20:05,780 --> 00:20:07,549       No, I let go because             it does it by itself.      543 00:20:07,649 --> 00:20:10,785                You let go, yeah.       I let go, haha, haha!      544 00:20:10,885 --> 00:20:12,287              (Clunk)             545 00:20:12,387 --> 00:20:13,788             You see?             546 00:20:13,888 --> 00:20:15,457          Mena: I really               should've known better      547 00:20:15,557 --> 00:20:18,493   than to tell a heart surgeon     how to operate a cheese gun.   548 00:20:18,593 --> 00:20:19,794           You like it?           549 00:20:19,894 --> 00:20:21,429     Mena: Once Dee kicked us            out of the factory        550 00:20:21,529 --> 00:20:22,864          the cheese went                into an aging vault       551 00:20:22,964 --> 00:20:24,966      and we settled in to do              the real work.          552 00:20:25,066 --> 00:20:26,234                   Bassem:                           Dude!         553 00:20:26,334 --> 00:20:27,535       Look at this.              554 00:20:27,636 --> 00:20:29,104        Bassem: Mena, like,            you prepared a picnic.      555 00:20:29,204 --> 00:20:30,472       This is amazing, man.      556 00:20:30,572 --> 00:20:32,140               Mena:                            Okay.              557 00:20:32,240 --> 00:20:33,508      So this is Lady Lupin.      558 00:20:33,608 --> 00:20:35,410        It's the same base               of the one we made.       559 00:20:35,510 --> 00:20:37,178         Oh, but it's not the one          that we actually made?  560 00:20:37,279 --> 00:20:38,446   But it's not the one we did.   561 00:20:38,546 --> 00:20:40,782    Because I wouldn't try it,       I wouldn't try for myself.    562 00:20:40,882 --> 00:20:42,317               Mena:                  It's not the one we made.    563 00:20:42,417 --> 00:20:44,853    (Smooth instrumental music)   564 00:20:44,953 --> 00:20:46,588        How is it?                Can I get a piece please?        565 00:20:46,688 --> 00:20:49,157               Both:                            Mmm.               566 00:20:49,257 --> 00:20:51,826               Mena:                    You went vegan when?       567 00:20:51,926 --> 00:20:56,431          I went vegan in             15th of September, 2013.     568 00:20:56,531 --> 00:20:57,832    I remember the date exactly   569 00:20:57,932 --> 00:20:59,401       because I was sitting            with a friend of mine      570 00:20:59,501 --> 00:21:01,536    who had been suffering from          multiple sclerosis,       571 00:21:01,636 --> 00:21:03,405            and then he              adopted a plant-based diet.   572 00:21:03,505 --> 00:21:06,508          The MS effects                 got fewer and fewer       573 00:21:06,608 --> 00:21:08,743     and then his life changed                forever.             574 00:21:08,843 --> 00:21:13,281   So for a whole year I changed       into a plant-based diet     575 00:21:13,381 --> 00:21:14,949      and it changed my life                dramatically.          576 00:21:15,050 --> 00:21:17,819      First of all my sleep,             my energy, my skin.       577 00:21:17,919 --> 00:21:19,087              Crazy!              578 00:21:19,187 --> 00:21:20,922                 ♪                579 00:21:21,022 --> 00:21:22,757    A lot of people suffer many    diseases; auto-immune diseases, 580 00:21:22,857 --> 00:21:24,726          food allergies,              a lot of inflammation.      581 00:21:24,826 --> 00:21:26,461     And they don't understand    582 00:21:26,561 --> 00:21:28,530     that the cause of this is             actually dairy.         583 00:21:28,630 --> 00:21:32,600      The predominant protein         in milk is called casein.    584 00:21:32,701 --> 00:21:33,802              Mm-hmm?             585 00:21:33,902 --> 00:21:35,570         When you eat that        586 00:21:35,670 --> 00:21:37,939   it turns into your liver into    something called casomorphin.  587 00:21:38,039 --> 00:21:39,474         You see the name?        588 00:21:39,574 --> 00:21:40,875           Caso-morphin;                   it's addictive.         589 00:21:40,975 --> 00:21:42,277 Like morphine, yeah.             590 00:21:42,377 --> 00:21:43,845     Yes, it is an endorphin,            it makes you happy.       591 00:21:43,945 --> 00:21:45,947    That's why-- nobody eats a      pizza because they're hungry.  592 00:21:46,047 --> 00:21:47,982     They eat a pizza because           it makes them happy.       593 00:21:48,083 --> 00:21:49,684 I can give you a bowl of carrots 594 00:21:49,784 --> 00:21:51,753      and you can just, like,            eat half and stop.        595 00:21:51,853 --> 00:21:53,355  But with pizza, take one slice  596 00:21:53,455 --> 00:21:54,656         after the other,                 after the other.         597 00:21:54,756 --> 00:21:56,958     So you're telling me that         scientifically dairy...     598 00:21:57,058 --> 00:21:58,226               Both:                        Is addictive.          599 00:21:58,326 --> 00:21:59,627               100%.              600 00:21:59,728 --> 00:22:03,064        Many people on the          vegan side are very militant.  601 00:22:03,164 --> 00:22:05,266        So I never go there              by shaming someone.       602 00:22:05,367 --> 00:22:06,668            Of course.            603 00:22:06,768 --> 00:22:09,070       I tell them, listen,        if you're happy, good for you.  604 00:22:09,170 --> 00:22:10,805          But if you have                some health problem       605 00:22:10,905 --> 00:22:13,007    and you want to feel better       maybe you want to try it.    606 00:22:13,108 --> 00:22:14,542          And I usually tell them             to give up dairy.    607 00:22:14,642 --> 00:22:16,077 I say the same thing.            608 00:22:16,177 --> 00:22:17,912      And if you feel better,            go to the next one,       609 00:22:18,012 --> 00:22:19,748      and if you feel better             go to the next one.       610 00:22:19,848 --> 00:22:21,282     It's like, "What happens             if I crave meat?"        611 00:22:21,383 --> 00:22:23,051        I said, "Go eat it.                  It's fine."           612 00:22:23,151 --> 00:22:25,086     You know, we're not going        to put you in vegan jail.    613 00:22:25,186 --> 00:22:27,455    I think we just need to be    614 00:22:27,555 --> 00:22:30,091      very more understanding                to people.            615 00:22:30,191 --> 00:22:31,493      Well, yeah, of course.      616 00:22:31,593 --> 00:22:33,094        Why do you think I              call it an evolution?      617 00:22:33,194 --> 00:22:36,364         Because evolution            happens slowly over time.    618 00:22:36,464 --> 00:22:38,566         What people think                 is alien today          619 00:22:38,666 --> 00:22:40,301          is going to be                  the norm tomorrow        620 00:22:40,402 --> 00:22:42,737     and we're just basically          at the precipice of it.     621 00:22:42,837 --> 00:22:44,572               Mena:                   I gotta say, so far...      622 00:22:44,672 --> 00:22:45,907              Bassem:                           Yeah.              623 00:22:46,007 --> 00:22:47,742    My two favourites actually     might be these two right here.  624 00:22:47,842 --> 00:22:48,743                    What is this? 625 00:22:48,843 --> 00:22:50,278               Mena:                 This one is the wine and--    626 00:22:50,378 --> 00:22:51,546         (Speaking Arabic)        627 00:22:51,646 --> 00:22:53,081 There is no wine, actually.      628 00:22:53,181 --> 00:22:54,649          No, no, no, no.         629 00:22:54,749 --> 00:22:56,050 (Unclear), you stay              away from that one.              630 00:22:56,151 --> 00:22:57,218 (Speaking Arabic)                631 00:22:57,318 --> 00:22:58,720 Leave it for me.                 632 00:22:58,820 --> 00:23:00,221   And then this one              is the lemon pepper.             633 00:23:00,321 --> 00:23:01,556              Bassem:              Yeah, I like the lemon pepper.  634 00:23:01,656 --> 00:23:03,057          It's actually--          this is actually my favourite.  635 00:23:03,158 --> 00:23:04,058 That on a bagel?                 636 00:23:04,159 --> 00:23:06,094 Oh, get out of here.             637 00:23:06,194 --> 00:23:07,695               Damn.                    Well, you know what?       638 00:23:07,796 --> 00:23:09,597    I know exactly what to do.    639 00:23:09,697 --> 00:23:11,032          Bye-bye, Mena.          640 00:23:11,132 --> 00:23:12,100         Mena:                    I'm not done, Bassem.            641 00:23:12,200 --> 00:23:13,668              Bassem:                 I am done with you, man.     642 00:23:13,768 --> 00:23:17,238      (Mid-tempo rock music)      643 00:23:17,338 --> 00:23:21,276                 ♪                644 00:23:21,376 --> 00:23:22,444               Mena:                     Next, I am heading        645 00:23:22,544 --> 00:23:24,012          to the stunning                 Granville Island         646 00:23:24,112 --> 00:23:26,915            to meet one                 of my closest friends      647 00:23:27,015 --> 00:23:29,684       who knows better than            to take food from me.      648 00:23:29,784 --> 00:23:31,252                   Eddie meister! 649 00:23:31,352 --> 00:23:32,287              Eddie:                      What's going on?         650 00:23:32,387 --> 00:23:33,655               Mena:                       What's up, bro?         651 00:23:33,755 --> 00:23:35,156               Man!                      You look good, man.       652 00:23:35,256 --> 00:23:36,991               Mena:                 Eddie, my college roommate.   653 00:23:37,091 --> 00:23:39,060     We met in theatre school          and have a special bond     654 00:23:39,160 --> 00:23:40,895       for several reasons.       655 00:23:40,995 --> 00:23:43,765        But little secret,             we went vegan together.     656 00:23:43,865 --> 00:23:45,467        We're in Vancouver.       657 00:23:45,567 --> 00:23:46,568               Yeah.              658 00:23:46,668 --> 00:23:48,069        So I gotta take you               to a sushi spot.         659 00:23:48,169 --> 00:23:49,437               Okay!              660 00:23:49,537 --> 00:23:51,706    Vancouver, largest producer      of sushi outside of Japan.    661 00:23:51,806 --> 00:23:54,776       So we're going to go             to Cofu Pressed Sushi      662 00:23:54,876 --> 00:23:55,944 and we're gonna make some sushi. 663 00:23:56,044 --> 00:23:57,579       -Eddie: I'm so down.          -Mena: Are you feeling it?    664 00:23:57,679 --> 00:23:58,780      -Eddie: I'm feeling it.              -Mena: Alright.         665 00:23:58,880 --> 00:24:00,014              Eddie:                          Let's go.            666 00:24:00,114 --> 00:24:01,583               Both:                        Let's do it.           667 00:24:01,683 --> 00:24:03,485           -Eddie: Man!                  -Mena: Here it is.        668 00:24:03,585 --> 00:24:06,087           Cofu created                   by Akiko Otsuka,         669 00:24:06,187 --> 00:24:09,557      Vancouver's first fully         plant-based sushi joint.     670 00:24:09,657 --> 00:24:11,025              -Akiko!                           -Hi!               671 00:24:11,125 --> 00:24:12,760          -How you doing?                 -Good, thank you.        672 00:24:12,861 --> 00:24:13,795               -Hi!                        -How about you?         673 00:24:13,895 --> 00:24:15,363               Mena:                   Originally from Japan,      674 00:24:15,463 --> 00:24:18,666     she's taken the lost art             of pressed sushi         675 00:24:18,766 --> 00:24:21,970   and turned it into something         artistic and healthy.      676 00:24:22,070 --> 00:24:24,172            So we heard                   a lot about Cofu         677 00:24:24,272 --> 00:24:25,807            and I know                  it's one of the only       678 00:24:25,907 --> 00:24:27,242         vegan sushi spots                  in Vancouver.          679 00:24:27,342 --> 00:24:28,576              Akiko:                            Yes.               680 00:24:28,676 --> 00:24:30,078               Mena:               But you didn't start out vegan. 681 00:24:30,178 --> 00:24:32,580         So first of all,                  we have a fish          682 00:24:32,680 --> 00:24:34,415           and the meat                   and the veggies,         683 00:24:34,516 --> 00:24:35,984     but I'm going to change.     684 00:24:36,084 --> 00:24:37,252     And why did you do that?     685 00:24:37,352 --> 00:24:39,153         Like, why did you               make the decision?        686 00:24:39,254 --> 00:24:42,991       'Cause Vancouver has         600, over, sushi restaurant.   687 00:24:43,091 --> 00:24:45,260     They have a vegan option.    688 00:24:45,360 --> 00:24:48,830      I think I need more...                 different.            689 00:24:48,930 --> 00:24:51,833           We're making                   a pressed sushi.         690 00:24:51,933 --> 00:24:54,502           Pressed sushi                  is very old style        691 00:24:54,602 --> 00:24:57,171            that's why                     I called Cofu.          692 00:24:57,272 --> 00:24:58,439         Cofu is classic.         693 00:24:58,540 --> 00:25:00,708         But ingredients,                 it's very unique         694 00:25:00,808 --> 00:25:02,010              'cause                        my creation.           695 00:25:02,110 --> 00:25:04,846    So I create the black rice    696 00:25:04,946 --> 00:25:08,783       with the plant-based          ingredients for the sushi.    697 00:25:08,883 --> 00:25:12,053     Put the wet towel, rice.     698 00:25:12,153 --> 00:25:13,555               Mena:                    So you press it down?      699 00:25:13,655 --> 00:25:14,722        Press, press and--        700 00:25:14,822 --> 00:25:16,391       And then you're going          to put it on the machine?    701 00:25:16,491 --> 00:25:17,592              Akiko:                            Yeah.              702 00:25:17,692 --> 00:25:19,627                 ♪                703 00:25:19,727 --> 00:25:21,362           Take it out.           704 00:25:21,462 --> 00:25:23,298               Mena:                      Hello! Beautiful!        705 00:25:23,398 --> 00:25:24,799     What's this combo called            that we're making?        706 00:25:24,899 --> 00:25:27,068         Yeah, this combo                 called Omakase C.        707 00:25:27,168 --> 00:25:28,903        Omakase, Omakase C.       708 00:25:29,003 --> 00:25:30,071                          Akiko:                           Mm-hmm. 709 00:25:30,171 --> 00:25:31,239             -Omakase.                       -Omakase C.           710 00:25:31,339 --> 00:25:32,407               All:                          Omakase C.            711 00:25:32,507 --> 00:25:33,575               Mena:                            Okay.              712 00:25:33,675 --> 00:25:35,410       This is bell pepper.       713 00:25:35,510 --> 00:25:37,412      And then pressed again.     714 00:25:37,512 --> 00:25:40,582    (Light instrumental music)    715 00:25:40,682 --> 00:25:41,783           This machine                  is cutting machine.       716 00:25:41,883 --> 00:25:42,784               Mena:                            Okay.              717 00:25:42,884 --> 00:25:43,952              Akiko:                        Same timing.           718 00:25:44,052 --> 00:25:48,356          So this is our                first part of the...       719 00:25:48,456 --> 00:25:49,591          Oka-- oka sake?         720 00:25:49,691 --> 00:25:50,658                         Omakase. 721 00:25:50,758 --> 00:25:52,226               All:                          Omakase C.            722 00:25:52,327 --> 00:25:54,729               Mena:                    Omakase C, nailed it.      723 00:25:54,829 --> 00:25:56,598            While Akiko                torches the first roll      724 00:25:56,698 --> 00:25:59,701        I get ready to try              my hand as sous chef.      725 00:25:59,801 --> 00:26:01,869              Akiko:                    Next one is eggplant.      726 00:26:01,970 --> 00:26:04,038               Mena:                   Watch and learn, baby!      727 00:26:04,138 --> 00:26:05,273              Eddie:                   Okay, I'm taking notes.     728 00:26:05,373 --> 00:26:06,474               Mena:                       To make genuine         729 00:26:06,574 --> 00:26:09,077       Akiko eggplant sushi,          start with the black rice    730 00:26:09,177 --> 00:26:11,245          and press hard.         731 00:26:11,346 --> 00:26:12,647           It's a little                   bit too strong.         732 00:26:12,747 --> 00:26:14,549           I pressed a little bit              too much, right?    733 00:26:14,649 --> 00:26:15,750         Yeah, too strong,                   too strong.           734 00:26:15,850 --> 00:26:18,252  Oh, she said I was too strong.          (Akiko chuckling)        735 00:26:18,353 --> 00:26:19,854               Nice!              736 00:26:19,954 --> 00:26:22,423     So what, what's the sauce          that's going on top?       737 00:26:22,523 --> 00:26:23,591       This is a miso mayo.       738 00:26:23,691 --> 00:26:25,560               Mena:                        Oh, my gosh!           739 00:26:25,660 --> 00:26:26,761                 ♪                740 00:26:26,861 --> 00:26:28,396             Oh, wow!             741 00:26:28,496 --> 00:26:30,798        What are you going              to have him make now?      742 00:26:30,898 --> 00:26:32,900              Salmon.                    Plant-based salmon.       743 00:26:33,001 --> 00:26:33,901            -Mena: Wow!                 -Akiko: Made from...       744 00:26:34,002 --> 00:26:35,069        (Speaking Japanese)       745 00:26:35,169 --> 00:26:36,971               Mena:                  Konjac, a popular starch     746 00:26:37,071 --> 00:26:39,540           used to make                 plant-based seafood.       747 00:26:39,641 --> 00:26:41,409      It tastes like salmon.      748 00:26:41,509 --> 00:26:43,378       It feels like salmon.      749 00:26:43,478 --> 00:26:45,079         It looks salmon.         750 00:26:45,179 --> 00:26:46,581          Mena and Eddie:               But it ain't salmon.       751 00:26:46,681 --> 00:26:48,916               All:                            Cheers!             752 00:26:49,017 --> 00:26:50,218                       Thank you. 753 00:26:50,318 --> 00:26:53,755                 ♪                754 00:26:53,855 --> 00:26:55,123 Interesting thing about this one 755 00:26:55,223 --> 00:26:58,826            is that the smoky           and the spice comes first, 756 00:26:58,926 --> 00:27:01,162           but then all the other            flavours come after.  757 00:27:01,262 --> 00:27:04,198    It's so fatty and delicious       because of the salmon...     758 00:27:04,298 --> 00:27:05,600              Akiko:                            Yep.               759 00:27:05,700 --> 00:27:06,801  It just melts                   in your mouth.                   760 00:27:06,901 --> 00:27:09,170  And then that kick              of spice that you get            761 00:27:09,270 --> 00:27:10,638  with the little bit             of jalapeno is just--            762 00:27:10,738 --> 00:27:11,806                It's just subtle. 763 00:27:11,906 --> 00:27:13,775      Just a, just a little--              (Tongue clicks)         764 00:27:13,875 --> 00:27:15,209       Just a little taste.       765 00:27:15,309 --> 00:27:16,844            (Chuckling)                         Yeah.              766 00:27:16,944 --> 00:27:18,046                 ♪                767 00:27:18,146 --> 00:27:19,814    Alright, Eddie and I          we're going to go hang out       768 00:27:19,914 --> 00:27:21,182 a little bit, catch up.          769 00:27:21,282 --> 00:27:22,684 I haven't seen him                   in forever.                  770 00:27:22,784 --> 00:27:24,986 And you are going to              finish the Oka-say?             771 00:27:25,086 --> 00:27:26,387                           Okay.                          Omakase. 772 00:27:26,487 --> 00:27:27,722       Omakase.                   I'm going to get it.             773 00:27:27,822 --> 00:27:29,290         One of these days                 I will get it.          774 00:27:29,390 --> 00:27:30,658          Okay, alright.          775 00:27:30,758 --> 00:27:31,726                       Thank you! 776 00:27:31,826 --> 00:27:32,994            Thank you,                        arigato.             777 00:27:33,094 --> 00:27:34,228              (Speaking Japanese) 778 00:27:34,328 --> 00:27:36,831     Mena: With us safely away         from the blow torches,      779 00:27:36,931 --> 00:27:39,367          Akiko works her                  culinary magic.         780 00:27:39,467 --> 00:27:41,736          The black rice                 isn't just pretty.        781 00:27:41,836 --> 00:27:45,573         It's loaded with             antioxidants and protein.    782 00:27:45,673 --> 00:27:48,242     I haven't had the oyster        mushroom one so I'm gonna--   783 00:27:48,342 --> 00:27:49,510        Oh, it's so tasty!        784 00:27:49,610 --> 00:27:51,079     Kidding!                     I won't do that.                 785 00:27:51,179 --> 00:27:52,880                 ♪                786 00:27:52,980 --> 00:27:54,082                  That's amazing. 787 00:27:54,182 --> 00:27:55,349   Eddie:                         Yeah, yeah.                      788 00:27:55,450 --> 00:27:57,151               Mena:                    You ever think about       789 00:27:57,251 --> 00:27:59,554      the good ol' days when          we were living together?     790 00:27:59,654 --> 00:28:00,555           Playing NHL.           791 00:28:00,655 --> 00:28:02,190            (Laughing)            792 00:28:02,290 --> 00:28:03,758       Getting                    highly competitive.              793 00:28:03,858 --> 00:28:05,359              Playing                    hockey video games.       794 00:28:05,460 --> 00:28:06,694         Yeah, that was--              those were great times.     795 00:28:06,794 --> 00:28:07,929          And then going                   vegan together.         796 00:28:08,029 --> 00:28:09,697           Remember when                 we were doing that?       797 00:28:09,797 --> 00:28:11,699      So you know, I've been             telling people that       798 00:28:11,799 --> 00:28:12,934           when I first                   went plant-based         799 00:28:13,034 --> 00:28:14,669             I didn't                    do it all at once,        800 00:28:14,769 --> 00:28:16,170              I kinda                   gradually came to it.      801 00:28:16,270 --> 00:28:17,905              Eddie:                   I ended up going vegan      802 00:28:18,005 --> 00:28:19,907          for like three                  and a half years.        803 00:28:20,007 --> 00:28:21,576        Immediately people              just started noticing      804 00:28:21,676 --> 00:28:22,910        that, like, my skin            started looking better.     805 00:28:23,010 --> 00:28:24,445        They're like, "Man,           you have so much energy.     806 00:28:24,545 --> 00:28:25,880        Maybe I should try                being vegan too."        807 00:28:25,980 --> 00:28:28,149   It kind of, like, changed my       perception and it made me    808 00:28:28,249 --> 00:28:29,984     really aware of the stuff           that I was eating.        809 00:28:30,084 --> 00:28:31,419               Mena:                       But since then          810 00:28:31,519 --> 00:28:34,422       you've reverted back           to not being plant-based.    811 00:28:34,522 --> 00:28:36,090 I did, yeah.                     812 00:28:36,190 --> 00:28:37,892 So about three years in              I noticed that,              813 00:28:37,992 --> 00:28:40,762  like, my digestion just         wasn't working the same.         814 00:28:40,862 --> 00:28:41,896              Right.              815 00:28:41,996 --> 00:28:43,564            Eddie:                But as soon as I reintegrated    816 00:28:43,664 --> 00:28:45,566 like eggs and dairy and meat     817 00:28:45,666 --> 00:28:49,203 it was just so much better        for my digestion overall.       818 00:28:49,303 --> 00:28:50,538               -Wow.                        -Eddie: Yeah.          819 00:28:50,638 --> 00:28:52,507               Mena:                  You just have to be aware    820 00:28:52,607 --> 00:28:55,343   of why you're eating it, how     much of it you're consuming.   821 00:28:55,443 --> 00:28:58,279       You know, just being               kind of aware of         822 00:28:58,379 --> 00:28:59,614            what you're                putting into your body.     823 00:28:59,714 --> 00:29:02,150      That's absolutely what           going vegan taught me.      824 00:29:02,250 --> 00:29:04,719     Just in terms of my diet,         it made me really aware     825 00:29:04,819 --> 00:29:08,222            of how meat                  and animal products       826 00:29:08,322 --> 00:29:09,757           and even food              in general is processed.     827 00:29:09,857 --> 00:29:11,392               Mena:                  Seeing Eddie was a great     828 00:29:11,492 --> 00:29:14,428       reminder of where my         plant-based journey started.   829 00:29:14,529 --> 00:29:17,298   It's also a lesson that your        relationship with food      830 00:29:17,398 --> 00:29:19,367      is constantly evolving.     831 00:29:19,467 --> 00:29:20,568         You have to adapt        832 00:29:20,668 --> 00:29:23,871      and do what feels best             for your own body.        833 00:29:23,971 --> 00:29:28,743                 ♪                834 00:29:28,843 --> 00:29:30,678      Vancouver's Chinatown.      835 00:29:30,778 --> 00:29:33,815       The largest in Canada              and the epicentre        836 00:29:33,915 --> 00:29:36,150         of the ubiquitous                 Asian influence         837 00:29:36,250 --> 00:29:38,052      on the culinary scene.      838 00:29:38,152 --> 00:29:39,887          Bao Bei is this                month's chosen spot       839 00:29:39,987 --> 00:29:42,990      for Chef Mark Singson's        exclusive monthly pop-ups.    840 00:29:43,090 --> 00:29:46,127     They're not always vegan             but lucky for me         841 00:29:46,227 --> 00:29:47,128       his menu tonight is.       842 00:29:47,228 --> 00:29:48,563          Behind! Behind!         843 00:29:48,663 --> 00:29:49,897            Chef Mark.            844 00:29:49,997 --> 00:29:50,998                   Yes!           845 00:29:51,098 --> 00:29:52,600     (Talking over each other)    846 00:29:52,700 --> 00:29:54,235         Nice to meet you,                nice to meet you.        847 00:29:54,335 --> 00:29:57,471     Chef Mark was a finalist            on Top Chef Canada.       848 00:29:57,572 --> 00:29:59,974           He blends his                 Filipino heritage,        849 00:30:00,074 --> 00:30:02,510         Michelin training              and unique aesthetic       850 00:30:02,610 --> 00:30:04,979             to create                  one-of-a-kind dishes.      851 00:30:05,079 --> 00:30:08,049      While he's run some of        Vancouver's best restaurants,  852 00:30:08,149 --> 00:30:10,618         he's now putting               his beautiful energy       853 00:30:10,718 --> 00:30:13,020    into these unique pop-ups.    854 00:30:13,120 --> 00:30:15,256          Chef, what have              we got going on today?      855 00:30:15,356 --> 00:30:16,991       Our snacks to start.       856 00:30:17,091 --> 00:30:20,461   So we got these coffee-baked       carrots with toasted nuts    857 00:30:20,561 --> 00:30:22,597     and seeds, an onion tart           with apple, and then       858 00:30:22,697 --> 00:30:25,733    you got a rice chip with a       celery and shishito relish.   859 00:30:25,833 --> 00:30:27,935       Mena: Wow, delicious.              Looks delicious.         860 00:30:28,035 --> 00:30:29,637                    114, please.  861 00:30:29,737 --> 00:30:31,305               114,                          yes, Chef.            862 00:30:31,405 --> 00:30:32,940       No idea what that is.      863 00:30:33,040 --> 00:30:34,041             Alright.             864 00:30:34,141 --> 00:30:35,610      It's been a while since            I've waited tables,       865 00:30:35,710 --> 00:30:36,978      but tonight I'm serving            two of Vancouver's        866 00:30:37,078 --> 00:30:41,449     well-known restaurateurs,           Roger and Eleanor.        867 00:30:41,549 --> 00:30:43,017          Hey, hey, hey.          868 00:30:43,117 --> 00:30:45,052     They know what the locals        want and how Vancouver's     869 00:30:45,152 --> 00:30:46,687      food scene is evolving.     870 00:30:46,787 --> 00:30:49,557    I've got some snacks here,           some bites for you.       871 00:30:49,657 --> 00:30:51,025 Roger:                            Nice.                           872 00:30:51,125 --> 00:30:52,460          Mena:                   I'm gonna go for this.           873 00:30:52,560 --> 00:30:53,661   This guy seems                 like the lightest.               874 00:30:53,761 --> 00:30:54,729             Eleanor:                     And the freshest.        875 00:30:54,829 --> 00:30:56,397 Mena:                            Yes.                             876 00:30:56,497 --> 00:30:58,699                 ♪                877 00:30:58,799 --> 00:31:00,835     That's like the freshest           relish I've ever had.      878 00:31:00,935 --> 00:31:02,737        It's like, crunchy.               It's really nice.        879 00:31:02,837 --> 00:31:04,138                 ♪                880 00:31:04,238 --> 00:31:06,073    Mena: So you've been in the          Vancouver culinary        881 00:31:06,173 --> 00:31:08,342        world for decades.        882 00:31:08,442 --> 00:31:09,777           Don't age us.          883 00:31:09,877 --> 00:31:10,978    Mena: No, no,                 you look fantastic.              884 00:31:11,078 --> 00:31:12,246       You both look great.       885 00:31:12,346 --> 00:31:14,382       How have you seen it            evolve over the years?      886 00:31:14,482 --> 00:31:17,251    I think in terms of, like,           plant-based options       887 00:31:17,351 --> 00:31:19,320          and vegetarian,                     veganism,            888 00:31:19,420 --> 00:31:20,955           Vancouver has                 really embraced it.       889 00:31:21,055 --> 00:31:24,458  I think it's because there's a  lot of options locally that they 890 00:31:24,558 --> 00:31:27,261       produce here, that is       accessible to a lot of people,  891 00:31:27,361 --> 00:31:30,431        and so it makes it                 an easy choice.         892 00:31:30,531 --> 00:31:35,269      It's not necessarily a       nightclub city, or a bar city.  893 00:31:35,369 --> 00:31:37,004  There are nightclubs and bars,             but I think           894 00:31:37,104 --> 00:31:38,339      the focus is food here.     895 00:31:38,439 --> 00:31:39,473 Mena:                            Yeah.                            896 00:31:39,573 --> 00:31:41,042       Roger: The dining and           the lifestyle all leads     897 00:31:41,142 --> 00:31:43,044       into the environment.      898 00:31:43,144 --> 00:31:45,212    (Upbeat instrumental music)   899 00:31:45,313 --> 00:31:47,648                 ♪                900 00:31:47,748 --> 00:31:48,916               Mena:                        That is good.          901 00:31:49,016 --> 00:31:51,385         Next up, a tomato              dish with yuzu kosho,      902 00:31:51,485 --> 00:31:56,791  a Japanese condiment made from   fermented chilies and citrus... 903 00:31:56,891 --> 00:31:58,592             Eleanor:                    This looks amazing.       904 00:31:58,693 --> 00:32:00,061    Mena: ...with super-chilled           tomato consommé,         905 00:32:00,161 --> 00:32:03,197        crispy tofu, lemon,                 and cucumber.          906 00:32:03,297 --> 00:32:07,668       Just the fried tofu?          Oh my goodness, fantastic.    907 00:32:07,768 --> 00:32:11,305   There is definitely a movement       with all sorts of food.    908 00:32:11,405 --> 00:32:13,407            I'm an ambassador for            this chocolate brand, 909 00:32:13,507 --> 00:32:16,711     and recently they've just    launched a vegan milk chocolate. 910 00:32:16,811 --> 00:32:20,047         And I think that is a        strong message to the world, 911 00:32:20,147 --> 00:32:21,649               because it's an              international company. 912 00:32:21,749 --> 00:32:24,151  And the fact that they've taken       these steps to create      913 00:32:24,251 --> 00:32:26,487             a vegan chocolate,             like a milk chocolate? 914 00:32:26,587 --> 00:32:28,022    To see that, it's impressive. 915 00:32:28,122 --> 00:32:30,992    Yeah, I think all these big        companies will come out     916 00:32:31,092 --> 00:32:32,526    with plant-based versions,         and they already have,      917 00:32:32,626 --> 00:32:35,429          because it's a                 multi-multi-billion       918 00:32:35,529 --> 00:32:36,697       dollar industry now.       919 00:32:36,797 --> 00:32:37,832             Oh, yeah.            920 00:32:37,932 --> 00:32:39,667        If you don't do it,            you're not keeping up.      921 00:32:39,767 --> 00:32:41,369         Mena: Chef Mark's                pop-ups run late,        922 00:32:41,469 --> 00:32:46,073   going day to night over five,    six, sometimes seven courses.  923 00:32:46,173 --> 00:32:48,542  That's all in the sauce there.            That's great.          924 00:32:48,642 --> 00:32:51,379    Like this incredible onion       dish with root vegetables,    925 00:32:51,479 --> 00:32:55,683   onion foam, and potato crumb.  926 00:32:55,783 --> 00:32:59,420   Next up, this unreal mushroom          corn polenta dish        927 00:32:59,520 --> 00:33:02,089           with a sesame                    chili crunch.          928 00:33:02,189 --> 00:33:06,894   I love it, it's like so warm       and delicious and creamy.    929 00:33:06,994 --> 00:33:08,696               Mark:                      Hello, everyone.         930 00:33:08,796 --> 00:33:10,264          Hey, hey, Chef.         931 00:33:10,364 --> 00:33:11,866           How are you?           932 00:33:11,966 --> 00:33:15,536     Mena: And finally, served          by Chef Mark himself,      933 00:33:15,636 --> 00:33:19,640 tempeh braised in spicy coconut,      chili ginger scallions      934 00:33:19,740 --> 00:33:21,575               with                        crisp zucchini.         935 00:33:21,675 --> 00:33:23,244          Wow, very nice.         936 00:33:23,344 --> 00:33:24,311              Enjoy.              937 00:33:24,412 --> 00:33:25,646         Mena:                    Thank you very much.             938 00:33:25,746 --> 00:33:27,515                 ♪                939 00:33:27,615 --> 00:33:30,217    So you've been doing these     pop-ups for a while now, right? 940 00:33:30,317 --> 00:33:33,120 But when you first started them, there was no plant-based pop-up, 941 00:33:33,220 --> 00:33:34,822       it was just a regular               pop-up, right?          942 00:33:34,922 --> 00:33:37,124    Mark: I guess my very first          plant-based pop-up        943 00:33:37,224 --> 00:33:39,660          was 2017, 2018.         944 00:33:39,760 --> 00:33:43,330    So I just liked the idea of       trying to create flavours    945 00:33:43,431 --> 00:33:44,465       just from vegetables.      946 00:33:44,565 --> 00:33:46,200      I think that challenge               I truly enjoy,          947 00:33:46,300 --> 00:33:49,236      and that's probably the        reason why I love cooking.    948 00:33:49,336 --> 00:33:51,839  Do you find that there's going     to be more and more demand    949 00:33:51,939 --> 00:33:53,307       for plant-based food,            or do you think this       950 00:33:53,407 --> 00:33:54,842          is a fad that's                 going to go away?        951 00:33:54,942 --> 00:33:59,280     No, I think there's more          and more demand for it.     952 00:33:59,380 --> 00:34:01,348    I think with me as a chef,    I'm not really completely vegan, 953 00:34:01,449 --> 00:34:02,850          but I enjoy it.         954 00:34:02,950 --> 00:34:05,152         I eat vegan maybe              once or twice a week,      955 00:34:05,252 --> 00:34:06,454         trying to find a                balance for myself.       956 00:34:06,554 --> 00:34:10,524    But other than that, yeah,      there's definitely a demand.   957 00:34:10,624 --> 00:34:13,594    Vancouver's full of lovely             vegans that are         958 00:34:13,694 --> 00:34:15,296     constantly evolving, so.     959 00:34:15,396 --> 00:34:16,530            Nailed it.            960 00:34:16,630 --> 00:34:17,898 Thanks for throwing                that in there.                 961 00:34:17,998 --> 00:34:19,233  Thanks for throwing             that in there, Chef.             962 00:34:19,333 --> 00:34:20,568 You're on fire!                  963 00:34:20,668 --> 00:34:22,403            (Laughing)            964 00:34:22,503 --> 00:34:24,872                 ♪                965 00:34:24,972 --> 00:34:27,908    (Light instrumental music)    966 00:34:28,008 --> 00:34:32,146   The chefs here made it clear:        the convenient access      967 00:34:32,246 --> 00:34:34,849       to fresh ingredients           defines the local scene,     968 00:34:34,949 --> 00:34:38,085       and I guarantee this            next chef would agree.      969 00:34:38,185 --> 00:34:40,154  Excited, Vancouver's gorgeous.           Just beautiful.         970 00:34:40,254 --> 00:34:41,589                    Yeah.         971 00:34:41,689 --> 00:34:44,158  Mena: Chef Josh spent the last     decade heading up kitchens    972 00:34:44,258 --> 00:34:46,093     of Van's top restaurants.    973 00:34:46,193 --> 00:34:49,864   Now, he's a private chef who     cooks for Hollywood A-listers  974 00:34:49,964 --> 00:34:53,534  like Dwayne "The Rock" Johnson. 975 00:34:53,634 --> 00:34:56,370     Having spent most of his          life on the west coast,     976 00:34:56,470 --> 00:34:59,406      Josh takes endless joy            in showcasing fresh,       977 00:34:59,507 --> 00:35:02,343         local ingredients                 in his cooking.         978 00:35:02,443 --> 00:35:06,480  This afternoon, he's taking me     to the stunning Earle Creek   979 00:35:06,580 --> 00:35:07,915      on the Sunshine Coast.      980 00:35:08,015 --> 00:35:10,417        We could plod along             in a boat or a ferry,      981 00:35:10,518 --> 00:35:13,521     but I want to get a good          look at you, Vancouver.     982 00:35:13,621 --> 00:35:16,157     We're taking a seaplane.     983 00:35:16,257 --> 00:35:18,125       Ian, what's going on?           How you doing, Captain?     984 00:35:18,225 --> 00:35:20,661    Josh, good to see you.        You guys ready to go flying?     985 00:35:20,761 --> 00:35:22,429            Hell, yeah.           Alright, let's do this.          986 00:35:22,530 --> 00:35:23,797     Hop on in;                   who's coming first?              987 00:35:23,898 --> 00:35:25,232          I think you're                 going to go first.        988 00:35:25,332 --> 00:35:26,967            Wonderful,                  I'll just get you in.      989 00:35:27,067 --> 00:35:29,503      I'll watch you in here,         just in case he messes up    990 00:35:29,603 --> 00:35:31,505        I know what to do.        991 00:35:31,605 --> 00:35:34,842                 ♪                992 00:35:34,942 --> 00:35:37,244  Let's get this baby in the sky. 993 00:35:37,344 --> 00:35:42,850                 ♪                994 00:35:42,950 --> 00:35:48,789  The Sunshine Coast, nearly 200  kilometres of pristine coastline 995 00:35:48,889 --> 00:35:52,660     where towering mountains        drop directly into the sea.   996 00:35:52,760 --> 00:35:55,663       Cut off from the main            roads, it's a remote,      997 00:35:55,763 --> 00:35:59,133       exclusive inlet where             select local chefs        998 00:35:59,233 --> 00:36:01,902  forage for unique ingredients.  999 00:36:02,002 --> 00:36:06,340                 ♪                1000 00:36:06,440 --> 00:36:07,441     Ian: Alright, gentlemen.     1001 00:36:07,541 --> 00:36:09,810          Welcome to the               beautiful Earle Creek.      1002 00:36:09,910 --> 00:36:11,579               Wow.               1003 00:36:11,679 --> 00:36:13,847         This is gorgeous.        1004 00:36:13,948 --> 00:36:15,115               Josh:                            Yeah.              1005 00:36:15,216 --> 00:36:16,784                 ♪                1006 00:36:16,884 --> 00:36:20,254               Mena:                      British Columbia.        1007 00:36:20,354 --> 00:36:22,289          I got a pretty                  decent backyard.         1008 00:36:22,389 --> 00:36:23,724               Mena:                            Yeah!              1009 00:36:23,824 --> 00:36:27,361    Chef Josh's backyard is the     perfect spot to go foraging.   1010 00:36:27,461 --> 00:36:29,863    Today, we're here to search       out something I've never     1011 00:36:29,964 --> 00:36:34,435   tried before: sea asparagus,        the briny and crunchy,      1012 00:36:34,535 --> 00:36:38,038          nutrient-packed                cousin to seaweed.        1013 00:36:38,138 --> 00:36:40,374     The seascape in Vancouver           is rich with food.        1014 00:36:40,474 --> 00:36:42,610         Tell me a little                  bit about that.         1015 00:36:42,710 --> 00:36:44,545  Yeah man, I mean, there's tons        of wild edibles here       1016 00:36:44,645 --> 00:36:45,779        on the West Coast.        1017 00:36:45,879 --> 00:36:47,715      There's just literally         sea urchin all across this    1018 00:36:47,815 --> 00:36:49,216    little kind of tidal area.    1019 00:36:49,316 --> 00:36:51,452     There's mussels, there's            tons of clams here.       1020 00:36:51,552 --> 00:36:53,520        Some bladder wrack,            like, edible seaweeds.      1021 00:36:53,621 --> 00:36:55,823     There's just so much kind        of edible wildlife here,     1022 00:36:55,923 --> 00:36:58,425         it's such a cool                place for foraging.       1023 00:36:58,525 --> 00:37:00,527  It always just feels good to be        able to, you know,        1024 00:37:00,628 --> 00:37:02,263       pick up something out          of the ground and eat it.    1025 00:37:02,363 --> 00:37:03,864        It just feels like             the right thing to do.      1026 00:37:03,964 --> 00:37:05,032         Well, let's find                that sea asparagus.       1027 00:37:05,132 --> 00:37:07,167            Let's get to it, man. 1028 00:37:07,268 --> 00:37:10,304     Mena: Sea asparagus grows        up and down the BC coast.    1029 00:37:10,404 --> 00:37:13,407      Rocky intertidal zones         like these are the perfect    1030 00:37:13,507 --> 00:37:15,276    habitat for them to thrive.   1031 00:37:15,376 --> 00:37:17,077     Josh: I can actually see        some asparagus right here.    1032 00:37:17,177 --> 00:37:18,712       Mena: And why do they             call it asparagus?        1033 00:37:18,812 --> 00:37:20,848          Is it the same                family of vegetables?      1034 00:37:20,948 --> 00:37:23,183            Well, here,                 let me tell you why.       1035 00:37:23,284 --> 00:37:28,022 Give this guy a little taste and  tell me what it reminds you of. 1036 00:37:28,122 --> 00:37:30,724     Like, to me it's just got         the exact same texture      1037 00:37:30,824 --> 00:37:32,693       as, like, the kind of              tip of asparagus.        1038 00:37:32,793 --> 00:37:33,794           It's got that                 really nice crunch.       1039 00:37:33,894 --> 00:37:36,196            It's salty.                      I can tell.           1040 00:37:36,297 --> 00:37:38,299    Josh: You know, we're just      a couple feet from the ocean,  1041 00:37:38,399 --> 00:37:40,100        so this has quite a             bit of sodium in it.       1042 00:37:40,200 --> 00:37:41,869       Mena: And what about            these guys right here?      1043 00:37:41,969 --> 00:37:43,704      I mean, is this edible,         these, like, big chunks?     1044 00:37:43,804 --> 00:37:45,706   Josh: Yeah, I mean, so this--     this whole plant is edible.   1045 00:37:45,806 --> 00:37:47,875    It's actually a succulent.          It's an annual plant.      1046 00:37:47,975 --> 00:37:49,877  And what we're doing right now,      just picking the tips,      1047 00:37:49,977 --> 00:37:51,545      is a really sustainable           way to harvest this.       1048 00:37:51,645 --> 00:37:53,547   Like, the last thing that we         want to do is come in      1049 00:37:53,647 --> 00:37:55,215     and just pull this whole         thing out of the ground--    1050 00:37:55,316 --> 00:37:56,550               Mena:                    Pull the roots, yeah.      1051 00:37:56,650 --> 00:37:58,052          'Cause then if               we come back next year,     1052 00:37:58,152 --> 00:37:59,553          it's not going                     to be here.           1053 00:37:59,653 --> 00:38:01,221     But if we kind of pick in          a sustainable manner,      1054 00:38:01,322 --> 00:38:02,890    we can kind of keep coming           back to this patch        1055 00:38:02,990 --> 00:38:04,892   year on year and it's always       going to be here for us.     1056 00:38:04,992 --> 00:38:06,226                  Mena:                            Wow.            1057 00:38:06,327 --> 00:38:07,561            Josh: Yeah.              Well, let's go cook it up.    1058 00:38:07,661 --> 00:38:08,896               Mena:                     Yeah, let's do it.        1059 00:38:08,996 --> 00:38:11,398    Posted up on the beach with     nothing but a propane grill,   1060 00:38:11,498 --> 00:38:14,568      organic ingredients and      freshly foraged sea asparagus,  1061 00:38:14,668 --> 00:38:16,737           I can't help                    but be grateful         1062 00:38:16,837 --> 00:38:19,573     that we're about to cook             a meal out here.         1063 00:38:19,673 --> 00:38:21,742     So, we got this beautiful              produce here,          1064 00:38:21,842 --> 00:38:23,243           and what are                      we making?            1065 00:38:23,344 --> 00:38:24,745        We're going to make             two different dishes.      1066 00:38:24,845 --> 00:38:26,080           I'm going to                    get you started         1067 00:38:26,180 --> 00:38:27,581        on this really nice              grilled asparagus,        1068 00:38:27,681 --> 00:38:29,083       and I'm going to get               you to make this         1069 00:38:29,183 --> 00:38:30,751     sea asparagus salsa verde              to go on top.          1070 00:38:30,851 --> 00:38:32,252       So, we're just going              to get a fine chop        1071 00:38:32,353 --> 00:38:34,088         on some parsley,               some dill, some mint.      1072 00:38:34,188 --> 00:38:36,423  I've got a couple chilies here,     so you can chop them up.     1073 00:38:36,523 --> 00:38:38,258    And then we'll just do some        lemon juice, olive oil,     1074 00:38:38,359 --> 00:38:40,260   and I'm going to get cracking        on the zucchini dish.      1075 00:38:40,361 --> 00:38:41,595             Alright,                       let's do it.           1076 00:38:41,695 --> 00:38:42,930               Josh:                          Let's go.            1077 00:38:43,030 --> 00:38:44,765  Mena: Chef Josh is whipping up       a grilled zucchini dish     1078 00:38:44,865 --> 00:38:46,266              with a                         zesty slaw.           1079 00:38:46,367 --> 00:38:48,769      Being out on the water          like this, I love nature,    1080 00:38:48,869 --> 00:38:50,437        but to be able to,                 like, also cook         1081 00:38:50,537 --> 00:38:52,439     and get to learn about BC           with you out here,        1082 00:38:52,539 --> 00:38:53,941              I mean,                    it's stunning, man.       1083 00:38:54,041 --> 00:38:55,609           Look at this,                  this is gorgeous.        1084 00:38:55,709 --> 00:38:56,944               Josh:                         Yeah, man.            1085 00:38:57,044 --> 00:38:59,113    I feel so lucky to consider           this my backyard.        1086 00:38:59,213 --> 00:39:01,115        My buddies and I do          this almost every weekend.    1087 00:39:01,215 --> 00:39:03,517   We kind of get out in nature.        We cook over a fire.       1088 00:39:03,617 --> 00:39:06,687    Having good food with good     friends, how can you beat that? 1089 00:39:06,787 --> 00:39:10,858     For me, food's all about       highlighting the ingredient.   1090 00:39:10,958 --> 00:39:14,595   If we can get great produce,         my job's pretty easy.      1091 00:39:14,695 --> 00:39:16,930   I've always really vibed with       the philosophy of just      1092 00:39:17,030 --> 00:39:19,433  find great food and kind of get     out of the way, you know?    1093 00:39:19,533 --> 00:39:20,934           Let the food                    do the talking.         1094 00:39:21,034 --> 00:39:23,937     A lot of people think that     eating healthy is just having, 1095 00:39:24,037 --> 00:39:25,606                 like, you know,                a piece of protein 1096 00:39:25,706 --> 00:39:27,307                   and some salad                    on the side.  1097 00:39:27,408 --> 00:39:29,309        But eating healthy             can be very innovative.     1098 00:39:29,410 --> 00:39:31,445    A lot of these restaurants          are showing us that.       1099 00:39:31,545 --> 00:39:33,680 Josh: Yeah, I mean, I think just  because you want to eat healthy 1100 00:39:33,781 --> 00:39:35,149     it doesn't mean you need              to eat boring.          1101 00:39:35,249 --> 00:39:36,483           I think we're                 proving that today.       1102 00:39:36,583 --> 00:39:37,985          We've got some               beautiful ingredients,      1103 00:39:38,085 --> 00:39:39,987    but we've also got a ton of     attitude, a ton of character.  1104 00:39:40,087 --> 00:39:42,656   So, I think it's pretty easy          to eat plant-based        1105 00:39:42,756 --> 00:39:44,658         if you just rely                on the ingredients.       1106 00:39:44,758 --> 00:39:46,160       It doesn't just have               to be, you know,         1107 00:39:46,260 --> 00:39:47,661         steamed broccoli                    every day.            1108 00:39:47,761 --> 00:39:50,030               Mena:                   I love that philosophy.     1109 00:39:50,130 --> 00:39:51,231       Look at these dishes.      1110 00:39:51,331 --> 00:39:54,501      Grilled asparagus with         sea asparagus salsa verde,    1111 00:39:54,601 --> 00:39:57,704           smothered in                   a turmeric sauce.        1112 00:39:57,805 --> 00:40:00,774     And grilled zucchini with        a fennel radicchio slaw,     1113 00:40:00,874 --> 00:40:03,510      accented by grapefruit,             lemon, olive oil         1114 00:40:03,610 --> 00:40:05,345          and, of course,                  sea asparagus.          1115 00:40:05,446 --> 00:40:06,547               Both:                           Cheers.             1116 00:40:06,647 --> 00:40:08,148            Josh: Yeah.           1117 00:40:08,248 --> 00:40:10,684    Mena: Nothing beats fresh,           local ingredients.        1118 00:40:10,784 --> 00:40:12,186 What do you think?               1119 00:40:12,286 --> 00:40:14,888        Mmm. Like you said,              it's simple, right?       1120 00:40:14,988 --> 00:40:17,357     But you really taste each          and every ingredient.      1121 00:40:17,458 --> 00:40:20,194         The vinegar just                really kind of adds       1122 00:40:20,294 --> 00:40:22,029    that little bit of acidity            to the zucchini,         1123 00:40:22,129 --> 00:40:23,130          so it's really,                   really nice.           1124 00:40:23,230 --> 00:40:24,598 Josh:                            Cool.                            1125 00:40:24,698 --> 00:40:25,833         Mena: Yeah, man,                  you nailed it.          1126 00:40:25,933 --> 00:40:27,201       Josh: Well,                I'm definitely digging           1127 00:40:27,301 --> 00:40:28,602 the salsa verde                  that you made.                   1128 00:40:28,702 --> 00:40:30,971 The chili is just right,            and that salty kick           1129 00:40:31,071 --> 00:40:33,373 from the sea asparagus just        puts this over the top.        1130 00:40:33,474 --> 00:40:34,541               Mena:                            Mmm.               1131 00:40:34,641 --> 00:40:36,043          Want to trade?          1132 00:40:36,143 --> 00:40:37,878               Mena:                        Yeah, please.          1133 00:40:37,978 --> 00:40:39,713       Josh: Thanks so much                for joining me.         1134 00:40:39,813 --> 00:40:41,548  Like, I'm just really grateful       that we got to do this,     1135 00:40:41,648 --> 00:40:43,217          and show off my                beautiful backyard        1136 00:40:43,317 --> 00:40:45,152      and eat some beautiful               food together.          1137 00:40:45,252 --> 00:40:47,554    Mena: What an amazing meal          to end my time here.       1138 00:40:47,654 --> 00:40:52,426 It feels like my West Coast trip has officially come full circle. 1139 00:40:52,526 --> 00:40:54,428      Walking through fields               and coastlines,         1140 00:40:54,528 --> 00:40:56,263          and getting up                 close and personal        1141 00:40:56,363 --> 00:40:58,432         with the food on              my plate has allowed me     1142 00:40:58,532 --> 00:41:00,934        to connect with the               nature so deeply         1143 00:41:01,034 --> 00:41:04,137      that the food actually              tastes different.        1144 00:41:04,238 --> 00:41:06,139      Surrounded by mountains                and ocean,            1145 00:41:06,240 --> 00:41:08,141           the Vancouver                   culinary scene          1146 00:41:08,242 --> 00:41:10,811       is evolving alongside           the West Coast locals.      1147 00:41:10,911 --> 00:41:14,882       From high-end cuisine              to everyday food,        1148 00:41:14,982 --> 00:41:19,386  the plates here are innovative,  fresh, and have opened my eyes  1149 00:41:19,486 --> 00:41:22,122     to what's available in my         own Canadian backyard.      1150 00:41:22,222 --> 00:41:23,824      So, thanks, Vancouver.      1151 00:41:23,924 --> 00:41:25,659         You're a wonder.         1152 00:41:25,759 --> 00:41:27,127                 ♪                1153 00:41:27,227 --> 00:41:29,763      Picking up some goodies          from my shopping list.      1154 00:41:29,863 --> 00:41:31,098               Man:                          Chickpeas!            1155 00:41:31,198 --> 00:41:32,766      (Upbeat dynamic music)      1156 00:41:32,866 --> 00:41:35,035     We challenged four people          to evolve their eats       1157 00:41:35,135 --> 00:41:37,938     and try going plant-based              for one week.          1158 00:41:38,038 --> 00:41:40,474  Woman: And I'm looking forward    to see what the week brings.   1159 00:41:40,574 --> 00:41:43,243      Your nonna told me you           loved cheese and pasta      1160 00:41:43,343 --> 00:41:44,745       like a good Italian.       1161 00:41:44,845 --> 00:41:47,114   The plant-based alternatives      these days are mind-blowing   1162 00:41:47,214 --> 00:41:50,083 so I have no doubt they're going    to satisfy those cravings.    1163 00:41:50,183 --> 00:41:51,718       This sounds amazing.       1164 00:41:51,818 --> 00:41:53,353               Mena:               Going plant-based doesn't mean  1165 00:41:53,453 --> 00:41:56,156       you need to be all-in             or nothing at all.        1166 00:41:56,256 --> 00:41:58,525    I was a little bit worried          about not using egg.       1167 00:41:58,625 --> 00:42:01,628          I'm on to make                a plant-based version      1168 00:42:01,728 --> 00:42:03,096  of one of my favourite dishes.  1169 00:42:03,196 --> 00:42:05,032             Alright,                      there she goes.         1170 00:42:05,132 --> 00:42:06,700          It can be about               making small changes       1171 00:42:06,800 --> 00:42:08,235  that work with your lifestyle.  1172 00:42:08,335 --> 00:42:09,503             (Smooch)             1173 00:42:09,603 --> 00:42:10,971       I'm glad that you're                embracing this.         1174 00:42:11,071 --> 00:42:12,839          I'm definitely                inspired to try more.      1175 00:42:12,940 --> 00:42:14,174         Wow, that's good.        1176 00:42:14,274 --> 00:42:17,144     My grandmothers would be         so proud of me right now.    1177 00:42:17,244 --> 00:42:19,880   I confidently know they would  also enjoy it as much as we did. 1178 00:42:19,980 --> 00:42:21,415        Yummy, here we go.        1179 00:42:21,515 --> 00:42:26,320        See how they did at         CTV.ca/Shows/Evolving-Vegan.   1180 00:42:26,420 --> 00:42:27,554          So far so good.         1181 00:42:27,654 --> 00:42:29,489          Okay, it's time            to start grocery shopping.    1182 00:42:29,590 --> 00:42:32,259    We're just picking up some     goodies from my shopping list.  1183 00:42:32,359 --> 00:42:34,695    I love the produce section.   1184 00:42:34,795 --> 00:42:37,397     We challenged four people         to evolve their eats...     1185 00:42:37,497 --> 00:42:39,132             Woman 2:                   Great, there she is.       1186 00:42:39,232 --> 00:42:41,201      Mena: ...and try going          plant-based for one week.    1187 00:42:41,301 --> 00:42:43,370               Man:                       Ooh, I'm excited.        1188 00:42:43,470 --> 00:42:46,106      Not bad; I can get down           with this as a snack.      1189 00:42:46,206 --> 00:42:47,274              Cheers.             1190 00:42:47,374 --> 00:42:49,109       I have to do a dance,             have to do a dance.       1191 00:42:49,209 --> 00:42:50,410              Ta-dah!             1192 00:42:50,510 --> 00:42:51,979         Going plant-based              doesn't mean you need      1193 00:42:52,079 --> 00:42:53,747           to be all-in                  or nothing at all.        1194 00:42:53,847 --> 00:42:56,316        That's going to be           the base for our curry, no?   1195 00:42:56,416 --> 00:42:58,151      It can be about making                small changes          1196 00:42:58,251 --> 00:42:59,720  that work with your lifestyle.  1197 00:42:59,820 --> 00:43:03,223   We are going to start the day    with protein smoothie bowls.   1198 00:43:03,323 --> 00:43:04,491              Yummy!              1199 00:43:04,591 --> 00:43:06,727                    Very yummy.        So good.                    1200 00:43:06,827 --> 00:43:07,995          How's it been?          1201 00:43:08,095 --> 00:43:09,396               Man:                        It's been good!         1202 00:43:09,496 --> 00:43:10,897      The main thing we were            looking at was, like,      1203 00:43:10,998 --> 00:43:12,399      are these recipes going          to give us the protein      1204 00:43:12,499 --> 00:43:13,900           that we need?          1205 00:43:14,001 --> 00:43:15,402      And I think, you know,            they definitely have.      1206 00:43:15,502 --> 00:43:16,570             Oh yeah,                    that's really good.       1207 00:43:16,670 --> 00:43:17,971      Man 2: And we're also--           we're feeling great.       1208 00:43:18,071 --> 00:43:19,373      Like, totally different            to not be consuming       1209 00:43:19,473 --> 00:43:21,008     meat products every day.     1210 00:43:21,108 --> 00:43:25,846        See how they did at         CTV.ca/Shows/Evolving-Vegan.   1211 00:43:25,946 --> 00:43:27,581                 ♪                1212 00:43:27,681 --> 00:43:31,218    (Upbeat instrumental music)   1213 00:43:31,318 --> 00:43:40,894                 ♪                1214 00:43:40,994 --> 00:43:49,903                 ♪                1215 00:43:50,003 --> 00:43:54,608                 ♪                1216 00:43:54,708 --> 00:43:57,577         (Whirring, click)        1217 00:43:57,678 --> 00:44:01,815    (Dynamic musical flourish)