Everyday Enviro
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In 2011, host Danielle Vogel left a career on Capitol Hill to start a business engineered to make incremental climate change progress. She had become frustrated with the slow pace of change on the federal level, and wanted to create a space where making progress was easy, convenient, and delicious. On Everyday Enviro, she calls on her network of friends, business partners and allies in the environmental movement to share tricks and tips that empower listeners to think critically about the way they eat, drink, shop and think. The goal: to reveal ultra-easy ways to minimize your personal carbon footprint.

This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC.

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    Climate Change Policy Primer

    Danielle talks with Tiernan Sittenfeld of the League of Conservation Voters about the history of -- and prognosis for -- progressive federal climate change policy.

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    Be a good enviro: eat your tacos

    Danielle talks tacos with Chaia Taco co-founder Bettina Stern. Get tips on building the perfect veggie taco at home, using local, seasonal produce from your farmers' market.

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    Fighting Food Waste in a Restaurant Kitchen

    Danielle talks with Chef Tim Ma, owner of Kyirisan and American Son, about the ways he's fighting food waste in his commercial kitchens and gets tips on how we can do the same at home.

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    Eating Local and Helping Others Do It Too

    Danielle talks with local food author and activist Renee Catacalos about eating locally in the DMV, and economic sustainability and diversity & inclusion in the local food movement.

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    Drinking Responsibly (Part III): Natural Winemaking and Wine Pricing

    Danielle talks with former winemaker and current wine buyer, Kyle Preston, about the nuances of natural winemaking and who's really getting it right both locally and internationally. They also explore price transparency to give listeners a better sense of what goes into bottle pricing.

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    Maximizing flavor while minimizing meat consumption

    Danielle talks with former comedian, soup savant and Soupergirl founder Sara Polon about maximizing flavor while minimizing meat consumption and food waste. Sara has taken her mindfully sourced vegan soup company national, and we’ll talk about her journey toward world soup domination, getting some tips along the way for making delicious vegan food.

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    Minimizing Food Waste, Part I

    Danielle talks with Phil Wong, co-founder of Misfit Foods, about the ways in which we can minimize food waste, and how his company -- which he founded with best friend Ann Yang in his Georgetown dorm room -- works to divert veggies from landfills, creating delicious, value-added products in the process.

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    How to start up your own home or office composting practice

    Danielle talks with local enviro enthusiast Zack Clark about the ins and outs of composting at home and at work. They explore how and what to collect and where to bring compost around town, as well as how best to convince colleagues that composting is worth the effort.

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