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The Sonya Looney Show

Hey everybody! My name is Sonya Looney and welcome to my podcast. For those of you who don’t have any context on me, I’m a plant-based World Champion ultra endurance mountain biker. I travel the world and have met some incredible people with world class attitudes and ways of living that motivate me daily, and I want to share their paths of mastery with you. This is a podcast interviewing inspiring leaders across the categories of wellness, endurance fitness, plant-based nutrition, mindset, and entrepreneurship to help you unlock the best and healthiest version of yourself.

Dec 11, 2020

Plant-based baking is on the rise and a fun fact you may not know- sourdough is actually plant-based!  It's also considered a fermented food. Enter today's guests- the owners of the first vegan bakery in the Sea to Sky Corridor in BC- Eds Bred.

I'm always fascinated to learn about the different journeys people go on to work towards optimal health.  And I also love to hear what they do next. Once you start changing small daily actions, these new habits start to form a new identity and with that identity often comes a slight shift in purpose and what you believe you are capable of.  Today's guests are both intriguing and are passionate about sustainable business and plant-based baking. 

Originally from the UK, Ed has been working in the restaurant business since the age of 13 and went to a culinary college to become a fine-dining chef.  Natasha is also from the UK and the two met in 2003 and soon after began traveling. After taking a snowboarding trip to Whistler, they both fell in love with the location and decided to make it their home.  Ed took his passion for cooking from scratch and started making sourdough bread.  It started off as a thing to do for friends and family but quickly grew into a business he co-owns with his wife -  BReD and is the first vegan bakery in the Sea to Sky Corridor in BC.  That's right! Ed and his wife are both plant-based and so is all of their delicious baking.  Ed found that after he went plant-based, he was able to come off all the heart medication he was on for heart disease.

Ed and Nathasha feel that their concept of being plant-based is a fresh take on the tradition of baking, as well as being zero-food waste, with a strong emphasis on organic and locally-sourced ingredients, differentiating them from other bakeries. 

This conversation goes far beyond baking. We talked a lot about life- about labels in society, gender constructs (like what it means for Ed to be a man who eats plant-based and goes to yoga), journalism, meaning and purpose, fine dining hacks and so much more.

"How did meat become such a manly affair? I think it came from this providing for your family. When there wasn't food to forage, the men would go off and hunt and bring back a beast and everyone would have food, and it was a survival strategy. Well, now when we look at the society we're in, what is the survival strategy? It's not going back and killing everything that's running around. It's actually taking it back to the forager mentality. We have fewer resources, fewer land resources, and if we really want to provide for our families, then the plant-based diet takes up a lot less water and land than any animal-based diet."

-Natasha Tatton

Topics Discussed in the Podcast 

  • history of sourdough bread
  • their plant-based journey
  • the movement of plant-based food and fast-food
  • how eating plant-based can reverse heart disease
  • fine dining hacks
  • gender constructs applied to nutrition
  • owning a business as a couple
  • meaning and purpose balanced with making money

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