Vegan Hacks

Welcome to Vegan Hacks Pod, your dose of vegan news, plant-based food, and the unfiltered reality of being vegan in a world that hasn't caught up yet!
This episode covers the latest developments in the vegan world, from a plant-based butter recall to a major animal-rights victory in New York City. Plus, we're talking dairy-free setbacks, cutting-edge vegan food technology, and what it really takes to survive as a vegan creator on social media.
IN THIS EPISODE:
The Miyoko Creamery Butter Recall — The FDA has classified a recall involving Miyoko's European Style Cultured Vegan Butter. We discuss the reported contamination concerns, the brand's ownership, and why Miyoko's name remains connected to a company she no longer owns.
A Major Animal Rights Victory? — New York City moves to phase out horse-drawn carriages. What does this mean for the horses of Central Park, and why is this an important step for animal welfare?
 Blue Bottle Goes Back to Dairy — After making oat milk its default, Blue Bottle has switched back to whole milk in its app ordering system. What does this signal for plant-based eating?
 Can Science Replace Animal-Derived Ingredients? — Researchers are exploring animal-free alternatives to honey's antimicrobial properties. We also discuss precision-fermented egg-white protein and the future of vegan food technology.
 Dirtbag Vegan Deals! — Would you buy a deeply discounted Gardein holiday roast approaching its best-before date? Would you serve it to guests? Let's talk about bargain hunting and food safety.
The Reality of Being a Vegan Creator — After nearly eight years making vegan content, I share my thoughts on social media burnout, anti-vegan comments, changing algorithms, and why I want to help more people create impactful vegan content.
Why I Became Vegan — We get personal about animal empathy, discovering the realities of factory farming, and why veganism can open the door to incredible foods, cultures, and experiences.
The vegan movement needs more voices, more creativity, and more people willing to challenge the status quo. Whether you're a longtime vegan, a plant-based foodie, or someone exploring the lifestyle, there's a place for you here.
JOIN THE CONVERSATION:
Would you buy a deeply discounted holiday roast? What do you think about the horse-drawn carriage phaseout? And what can we do to make veganism more visible and accessible?
Let me know in the comments!
Thanks for listening to Vegan Hexapod. Your support helps keep independent vegan content alive.
#VeganNews #VeganPodcast #AnimalRights #PlantBased #Veganism
Send us Fan Mail

FROM VEGAN REVOLUTION TO FOIE GRAS: THE ELEVEN MADISON PARK REVERSAL
In 2021, celebrity chef Daniel Humm made culinary history by transforming Eleven Madison Park, one of the world's most prestigious restaurants, into an entirely plant-based establishment. He challenged the idea that luxury dining required meat, seafood, and foie gras. In 2022, the restaurant earned three Michelin stars for its vegan menu, proving that plant-based cuisine could compete at the highest level.
But in October 2025, Humm reversed course, bringing animal products back in the name of choice and hospitality. Now, in October 2026, reports say Eleven Madison Park is promoting black truffle and foie-gras-stuffed chicken.
So what happened to the chef who once questioned whether foie gras belonged in modern fine dining? Is this culinary evolution, a business decision, or a retreat from a bold vision for the future of food?
For animal advocates, the question is simple: if one of the world's best restaurants proved that extraordinary cuisine could be created without exploiting animals, why go back?
Send us Fan Mail

Scientists are exploring an unconventional food technology that uses engineered microbes to transform plastic waste and agricultural byproducts into food ingredients. Could this help address food scarcity and plastic pollution, or are we entering a dystopian future where we're eating cookies made from trash? We break down the research, explore the possibilities, and ask whether food technology is the solution to our unsustainable food system.
A vegan creator announces they're no longer vegan, and the backlash raises some uncomfortable questions. Is the vegan community driving people away through online hostility? Are creators and vegan business owners afraid to admit they've changed their minds because they could lose their audiences, livelihoods, or community?
I discuss the difference between holding people accountable and harassing them, the so-called “vegan police,” and whether veganism can become cult-like when group loyalty takes priority over individual thought.
I also reflect on my own experiences creating vegan content, being criticized by other vegans, and why I believe we need more thoughtful discussion instead of automatically reaching for the pitchforks.
Plus: Your live comments and questions, the future of Beyond Meat, my next Waffleman creation, vegan fast food, music choices for shorts, and more!
Send us Fan Mail

In this episode of Vegan Hacks Pod, Jason takes on a popular Top 10 vegan-friendly cities list—and has some serious questions about it.
Portland takes the top spot, but should it? Why are Los Angeles, New York, Las Vegas, and other cities missing or ranked lower than expected? Jason breaks down the list from the perspective of someone who actually travels to these cities, eats at the restaurants, checks out the vegan scenes, and pays attention to the smaller communities and pop-ups that don't always make the headlines.
We talk Portland, Los Angeles, Austin, San Francisco, Seattle, Orlando, San Diego, Oakland, Madison, Tampa and the glaring question: WHERE IS NEW YORK?!
Send us Fan Mail

Can you be vegan… except for beef?
It sounds ridiculous, contradictory, and maybe even impossible but there’s a bigger conversation hiding inside that question in involves plant based companies adding beef to their products! 
Send us Fan Mail