Transcript of the No-Bullsh!t Vegan podcast, episode 162
TV host, author, and chef Carolyn Scott on vegan travel (including to the North Pole!)
This transcript is AI-generated and [lightly] edited by a human.
Karina Inkster: You're listening to the No-Bullshit Vegan podcast, episode 162. TV host, author, plant-based chef and vegan of 25 years Carolyn Scott is on the show to bust three myths about vegan food and traveling as a vegan.
Hey, welcome to the show. I'm Karina, your go-to no BS vegan fitness and nutrition Coach. Did you know that my coaching team and I have a group training program? It's a lower price point than our regular one-on-one individualized coaching programs, but it still involves accountability, support and ready-made workout programs. You choose whether you'll work out at home or at the gym, and we'll give you the programs you need to increase your strength, change your body composition, increase energy, and just generally feel awesome.
You'll join our team of fantastic vegan folks from around the world in a food and nutrition discussion group, and we'll be keeping very close tabs on you as you complete your workouts. We get a notification every time you complete a session. Head to karinainkster.com/grouptraining for more details and to join us.
Introducing today's guest, Carolyn Scott. She's traveled to the North Pole as a vegan and hosts the only vegan TV show on a mainstream travel network. Carolyn is an award-winning and respected figure in the world of healthy lifestyle, as well as special diet, cooking and nutrition. Cookbook author, media spokesperson, holistic nutritionist, plant-based chef and vegan for 25 years. Carolyn busts three myths for us: that being Latina makes it hard to be vegan, that it's difficult to be vegan while traveling and that healthy vegan food is boring and flavorless. With a highly acclaimed cookbook and travel show to her credit, Carolyn has traveled the world for her show site and brand as well as to offer her services as a health and nutrition expert, recipe developer, writer, speaker, consultant, and media spokesperson. She's frequently quoted in national media and regularly appears on television and radio programs, sharing healthy recipes, travel tips, and all things healthy green and happy living. Hope you enjoy our conversation.
Hey, Carolyn, nice to meet you. Thanks so much for coming on the show today.
Carolyn Scott: Yeah, thanks so much for having me.
Karina Inkster: I'm excited to hear about everything you're doing. I looked through your website and there's so much on there. My god, the info is amazing… traveling, and I saw a post about workout tips when you're traveling in Singapore. There's a lot of content, but I'd love to get a quick rundown of what the Healthy Voyager is. Let's start there.
Carolyn Scott: So I launched the Healthy Voyager back in 2006 just as a travel show, so it was in the infancy of YouTube. I did it as a resource because nothing like that existed, not even on tv. I had been pitching it around and all the majors were like, oh, this is a great idea, but we don't do healthy. And I was like, well, that's kind of the point, guys. So I thought, you know what? I'm going to do it myself. I had my own PR firm and I had been in the industry, so I was like, I'm going to do it myself kind of as a pilot calling card, and then eventually someone will pick it up. And at the time there was no social media, there was nothing. There was YouTube and I think just MySpace. I had Blogger was my kind of website. Didn't even call it a website.
It was a blog as a companion. And over time it all just kind of grew because social media came into the picture. So it snowballed into what it is today. I never would've imagined it would be what it is back then it was just kind of a side project that I hoped would get picked up and all that. But yeah, now it's the travel show. I'm a chef and a nutritionist too. So on the website there's recipes. I've got the cookbook. I do a bunch of TV stuff, and because it's kind of an umbrella for all healthy living, like you mentioned, there's all sorts of fun tips on there from home and lifestyle, but the flagships are still travel and vegan recipes.
Karina Inkster: Got it. Well, I do want to talk about the travel because I feel like that's one of the main barriers for folks not just going vegan in the first place, but existing vegans who are like, I don't know if I can maintain it or What am I going to do if I travel? So I want to talk about that, but you've been vegan for 25 years. That is awesome. Way before social media. That's four years longer than me, and when I went vegan, there was no resources out there. So how did you come to that decision? How did you come to veganism?
Carolyn Scott: I read this book called Fit for Life, which was written in the seventies by some doctor couple, and it wasn't touted as a vegan lifestyle book. It was really just information on your diet, what foods do to your body food, combining what animal products do in the body and how they affect. So the very next day after I finished it, I thought, oh, I'm going to do this. So I just went cold Turkey or to say cold tofu and that was it. And yeah, like you said, there were no other resources here, even though LA is a vegan mecca, back then it was pretty grim. There wasn't even a Whole Foods yet. There were a few funky natural grocery stores. There were a couple places that had vegan options, and then I found a vegan restaurant and I was like, oh my God, this is amazing. For the most part, I was existing on a lot of salads and cucumber sandwiches and a lot of guacamole, which is great, but it gets old. So I ended up going to school for holistic nutrition and to culinary school and really just for my own personal benefits so that I could stay on track and I wanted to do it right, and I knew that it was something I wanted to do for the rest of my life, but I couldn't exist just on that stuff.
Karina Inkster: You took it upon yourself. That's the way to do it.
Carolyn Scott: And that's the whole reason why I started the show because even by 2006 when I launched, it definitely was a little more popular, but it was still pretty difficult for not just necessarily vegans, but vegetarians or diabetics or whoever it might be that has a special dietary issue. A lot of the times they fear travel because they're worried about what am I going to do in another country? So they either stick to domestic travel or keeping it safe, and I wanted to prove that you could travel the world and go to all the crazy parts in corners of the world and find something to eat. And now it's, my job is easy, it's everywhere.
Karina Inkster: It is. I feel like I've been living this a long time because I'm vegan and I have food allergies on top of that. So I'm just used to bringing my own food everywhere or ordering off menu, which a lot of people are still uncomfortable with. Like, Ooh, I got to ask for something that's special order. I'm like, yeah, but they have the ingredients anyways. So I'm kind of used to that mostly as someone who has food allergies, but it's becoming more popular now and more acceptable, I guess would be the right word to ask for things and to bring your own things and anyway. So let's dive into a little bit. What are some of the places that you've visited where people would usually say, oh, I could never be vegan there, or What am I going to eat if I go there as a vegan? And how did you manage those spots?
Carolyn Scott: I've been to the Masai Mara, which is the African bush, and I ate super well there when I went, and this was in 2008, so it was a long time ago. I packed probably half of my suitcase full of protein powders and bars and all sorts of stuff. It all came home with me. I ate so well, and I guess the reason being, they cater to a lot of Indian tourists, so they're mainly vegetarian, so there was a wide variety of vegetarian options, and they don't cook with much dairy anyway, so I was really surprised, and now I'm sure it's even crazier, but I've been to the North Pole and I thought, all right, I'm going to eat my protein bars and my protein powders and that sort of thing. And there was this tiny little town and there were plenty of options for me. There was even a bakery, and the woman made vegan chocolates for me, had great Thai food. It's so weird to be in the North Pole and find vegan options. Scandinavia is very open and progressive when it comes to vegan, so I guess it just rubbed off on the little island north of Norway.
Karina Inkster: That's amazing. I'm not sure I've spoken to someone who's been to the North Pole and be vegan at that place!
Carolyn Scott: And we went on a snowmobiling trip from the main town, which has 2,500 inhabitants out to some old Russian mining town, and it was like a four hour snowmobiling trip, and we stopped for lunch, and I thought, oh, thank god I brought my bars. They gave me these awesome meals that you just put hot water in, and it was so tasty. They had vegan ones for me, and I was like, wow, this is pretty killer. So you'd be surprised where in the world they have options for us, and it's getting just easier.
Karina Inkster: It sounds like vegan MREs, like army food. That's actually good.
Carolyn Scott: I was really surprised. I was like, oh, it's going to taste terrible, and I was like, oh my god, this is really flavorful.
Karina Inkster: Wow, that's awesome. So you did mention packing a lot of food though. I mean, this is what I'm used to. My husband and I went to Australia in 2017. That was kind of our last major trip for three weeks with only carry-on baggage, and I included a travel didgeridoo, so a good section of my baggage was a musical instrument. Anyways, 80% was food just for the journey itself. I mean, it was pretty easy being vegan there, even in Kakadu National Park where there's not another human in sight for a week basically. But I had to pack a lot of food. So is that one of your go-to strategies, just bring a shit ton of food of your own?
Carolyn Scott: I used to, but now it's so easy for me, but I still always pack enough protein powders for however many days I'm gone. I get individual packets or I pack my own and protein bars just because I find that that's the thing that we get gypped on the most, especially at a hotel breakfast. There might be some options like oatmeal or fruit or whatever, but I'm like, I need some protein. So that kind of fuels me for the day, and then it keeps me from a few hours later being really snacky and being like, oh, I'm going to eat those chips.
So that's what I still pack. I don't worry so much about everything else in certain countries that I'm visiting that I know that maybe the vegetables aren't going to be fresh or they don't have many vegetables. I will pack little green powder packs that have a ton of veggies per serving, so I'll do that. But yeah, because it's gotten so easy, most of the world over, I don't have to pack as much, but I do always pack my protein.
Karina Inkster: That's what I've seen as well with myself and also all of our clients who travel. The protein is still the thing, and I feel like that's changing in certain areas, but I feel like there's still a lot of work to be done and better safe than sorry, so better pack it at this point anyway.
Carolyn Scott: Yeah, absolutely. Yeah, there's always a pasta option or a good grain or something of that. I'm like, that's good, but I need some more protein. So it really does help to have that extra oomph with you on the go.
Karina Inkster: Yeah, for sure. That's really cool. So any other trip highlights of really cool places you've been that you surprisingly could be vegan at and didn't have to bring your own food?
Carolyn Scott: The Galapagos I did, it was like a schooner kind of looked like a pirate ship trip around all the islands, and it only fits like 16 guests, and they cook on the ship, they do everything, and they knew I was vegan, but I thought it's going to just be a lot of rice and beans, whatever. Fine. It was so fantastic. Every meal, I was so excited at what they cooked up, flavorful, delicious. Wow. So again, knocked my socks off where I go in with very low expectations and I'm like, all right, and I come out just wowed. That was another one. That was great. Yeah.
Karina Inkster: That's awesome. Maybe that's part of the deal is actually going in with low expectations. That might be part of the strategy actually.
Carolyn Scott: That way you're not going to be disappointed. You get either what you get or you're pleasantly surprised.
Karina Inkster: I mean, I've mentioned this a whole bunch of times on the show before, but even just how things have changed in the last five years in North America and elsewhere in just veganism and acceptance and options. It's skyrocketed. I mean, we went vegan back in the TVP days where people used to call us “vay-guns”. Remember that? What does that mean? Can you have a chicken salad? Then people had no clue at that point.
Carolyn Scott: Oh, yeah. I didn't even really use the term vegan. I think I knew it, but it wasn't so prevalent. So when I'd go out to eat, I'd be like, well, I can't eat. You'd have to do the list. I don't even meat. I don't eat dairy. I don't eat cheese. And they're like, what do you eat? I'm like, well, I can eat a lot of stuff. It's just not on your menu. But yeah, I remember having to list it always, and now you just say vegan and people know.
Karina Inkster: Totally. Yeah. So I would love to talk about being a Latina and veganizing some cultural meals. This is another thing that I hear quite a bit from folks from different cultural backgrounds of all sorts who are a little bit, there might be some family tensions around cultural traditions and foods. There's easier and more challenging ways to navigate these types of things. So I'd love to hear from you how it's been for you, vegan Colombian food, presumably traditional dishes, how that works within your family. How was that process?
Carolyn Scott: I did that pretty early on just because I was like, oh, I want to see if I can experiment and kind of make it taste somewhat similar to what I grew up with. So there were the simple, I mean, arepas were super easy to veganize certain of our breakfast drinks was easy to veganize with soy milk at the time, but my family was actually really great about it. I'm super fortunate that they were cool with it, and I mean, I was already living 3000 miles away from my family, so I didn't have to worry about it that much. So it was just when I'd go back to visit for holidays, but I would cook my own stuff and inevitably everyone would want to try it. My mom ended up going vegan probably 15 years ago.
Karina Inkster: Wow. That's awesome.
Carolyn Scott: I've lost track now, so it's somewhere between 10 and 15. So it's really great. So when she comes to visit me or I go there, we just go crazy. We just try every vegan thing that's around and we cook. So I'm actually leaving in a couple of days to go home for Thanksgiving, and so I cook the whole meal and everyone loves it. So I've gotten really fortunate in that regard that I don't have to argue with anyone or feel weird. So yeah, I had a cousin and her whole family went vegan with her kids. So yeah, I like to lead by example and just kind of be like, well, I'm going to cook my stuff and if you guys want to eat it or you want to bring your other stuff, great. That sort of thing. So I've gotten really lucky, but I love vegan Latin food and the things that I grew up with, and now again, it's so easy and when I go back, there are plenty of vegan places now that serve the stuff that I was missing so long ago. Yeah.
Karina Inkster: That's awesome. Yeah, I've had similar experiences. I'm half German, my mom is from Germany, so certain foods that have cream or butter, I mean, those things are so easy to veganize at this point. There's just exact replacement options. So all the special Christmas food that you have, only that time of year, there's all sorts of Latvian influence as well. Baltic, German. So we have some traditional meals and items that are Latvian, also easy to veganize, but what about folks who come from really meat-heavy backgrounds? There was one person that I interviewed on the podcast a while back who is Cuban and who said that there's a lot of pushback in different communities around not eating meat and things that are a little harder to veganize. So what would you recommend for folks?
Carolyn Scott: I can definitely understand that. I think you kind of have to know what you're dealing with. So you can't get mad at your family for hundreds of years of just how they've lived and expect them to overnight be like, oh. But if they're pushing back and making it difficult for you, I think you have to say, look, this is my choice. I'm not asking you to do it. I'm perfectly happy with my choice. This is why I do it. Don't worry. I'll cook for myself, or you don't have to worry about me or figure out a dish for me. I think that's the problem. I think they don't know how to veganize something, so people kind of tend to be uncomfortable with things they don't know. So if you make it easy for them, say, oh my gosh, don't worry about me. You don't have to cook anything special for me.
I'll handle it. I'll take care of myself and I'll make a dish, and you're welcome to try it. So I always think being positive at all times and not being aggro with anyone tends to kind of soften everyone. And people will either come around or just say, look, okay, yeah, we're not going to cook for you, and we don't want to try that, but you do. So I think some families are very stuck in their ways and don't want to change or accept certain things, and I get it. I mean, there's so many topics like that and vegans just one of them. So I think as long as you can just stay positive and not be insulting to your family or your friends that are pushing back, that also shows that you're the tolerant one that's like, look, I totally get it. If you're happy doing that, I'm happy doing this. We can still co-exist and be happy, and I still love you. That sort of thing.
Karina Inkster: Those are all really good points. Leading by example, having a generally positive outlook. I assume engaging in conversations as appropriate, but not lecturing people because that never works. And also the vegan food thing.
Carolyn Scott: I think it's really important to cook for them to get in through their stomachs. And if you don't want to try it, fine. But most often people are really surprised and they're like, well, this is really good you.
Karina Inkster: That's the way to do it. I find the desserts are usually the way to go. But any sort of shepherd's pie or any really good entree, anything that's Colombian food that you've veganized sounds amazing. That would be really cool. That's the way to get 'em in the door.
Carolyn Scott: Around the holidays. Most of the time, the sides are so easy, so even just with traditional American Thanksgiving, let's say, there's all sorts of veggies and there's the mashed potatoes and all that stuff is so easily vegan without the butter or the cream, and no one notices the difference. So it's like, come on guys. No one's going to know. And then, yeah, you're right with the dessert cookies. It's so ridiculous. I'm like, do you taste the egg or the butter in your cookies? I mean, come on. It's just part of the whole, I was like, so yeah, cookies and sides are such a great introduction for people around the holidays.
Karina Inkster: Yeah, I'm part of this Facebook group Rate My Plate, and it's, it's a cesspool of anti-veganism. I'm basically just there to watch the train wrecks, and it's to the point where someone posts this amazing looking meal, like five course dinner, whatever, it looks incredible. And later in the comments, people find out that it's vegan, and people who have previously rated it as 10 out of 10 are like, no, not interested anymore. Vegan. First of all, it's a photo on a screen, so you haven't tasted the food. And second, you wouldn't have even known unless this person had written it’s vegan.
Carolyn Scott: Exactly. It's just the immediate just knee jerk hatred, and you're like, all right, some people just can't be reasoned with, and to be honest, that's not even what they're mad at. It's like, what are you really mad at? No, they just want to be mad.
Karina Inkster: That's a good point. Well, that's the state. The current state of the internet is basically that just…
Carolyn Scott: Immediate hate and anger.
Karina Inkster: Well, this is why it's important to have a more positive outlook. So instead of lecturing people instead of nitpicking, it's just as you said, right, lead by example. Be positive, make a lot of insanely delicious food for people to share. That's what I found works. And then the people who are on the edge or who are interested or who have questions, they'll come to you and say, Hey, I was thinking A, B, and C. Or, Hey, how could I possibly veganize this recipe that I found online? The questions kind of start trickling in naturally, I think.
Carolyn Scott: Exactly. And I think because if you have a positive energy about you, people are more likely to come talk to you and ask you questions, the ones that want to, yeah, I'm always of the mind of, I don't need to shove my views into someone's face. I don't want someone shoving theirs into mine.
Karina Inkster: Exactly. Well, speaking of food, one of the myths that you really like to bust is that vegan food is boring or doesn't have any flavor or any of those other adjectives. So you as a chef with your background, I can only imagine how you are busting that myth, but you did mention previously that something you like doing is veganize the treat foods, the more calorie dense things we would generally have as treats. So what does that look like for you?
Carolyn Scott: Well, it's just about that time of year where I do that, right?
Karina Inkster: Me too.
Carolyn Scott: Against my will, against my will. I'm like, oh, here it comes. I'm going to bake up a storm. But yeah, I love the holidays. I go to my old traditional recipes that I've been baking with my mom since I was a kid that I veganized a long time ago. I will double batch them every year. I'm like, I'm just going to do a single batch. I'm going to give 'em all away. That's a lie. I'll never do that.
Karina Inkster: Oh, yeah, that never happens. Nope. I try and fail every year!
Carolyn Scott: I know. And then I'm like, no, I spent time making this. I spent money. Those are my cookies. I don't want to eat 'em. Once a year, come January. It's like, but yeah, I think for me, vegan treats over the holidays is my favorite. From the traditional cookies to messing with different cakes and pies, and really just having fun in the kitchen with that and inviting a friend over, or when I'm visiting my folks, baking with my mom, things like that. And especially being Latina, I grew up with so many flavors in food. So I'm a big stickler for flavor in my food. So I love debunking the flavorless vegan food and putting my Latin spin on everything and making sure it's just bursting with flavor.
Karina Inkster: Are there some Latin treats that are traditional this time of year?
Carolyn Scott: I was never a big fan of our stuff. My mom used to love this stuff called ape, which is basically like a caramel pudding, but it was just too sweet for me. I'm much more of when it comes to treats more like American style, like cakes and cookies, that sort of thing. I was never a huge fan. And because I grew up here, I was very Americanized with that kind of stuff. So yeah, growing up in South Florida, I loved key lime pie, so that's a go-to, and then of course the holidays, like pecan pie and pumpkin pie and yeah, pumpkin cheesecake. Now I'm getting hungry.
Karina Inkster: Oh yeah, me too. So does that factor in then to the type of recipes that you have on your website, which by the way is healthyvoyager.com for folks? We'll have show notes as well, but in case they want to check it out now. So does that come into what you test for the website or what you post there?
Carolyn Scott: Gosh, I've had the site for 17 years, so there's a lot of recipes on there. But it's not just holiday stuff, it's year round, different sorts of recipes. But around the holidays, I do compile lists, menus of everything. You can cook sofa next week for Thanksgiving. There's everything from soups and salads and sides and sauces to desserts and what to do with leftovers. And then come the holidays, I'll do recipe posts that compiles all my favorite holiday recipes for drinks and beverages, and then another one for cookies and cakes, and then another one for the dishes inside. So yeah, this time of year, there's lots of recipes on the site. And then year round there's everything and every holiday, I always have something. I love special holiday and traditional recipes. So yeah, you can go get extra hungry looking at the recipes on the site right now.
Karina Inkster: Oh yeah, that sounds about right. So what's the deal with the show that you have? Is that still ongoing? What's the kind of general premise and what do you share with folks?
Carolyn Scott: Yeah, so it was the flagship show, the Healthy Voyager that started back in ‘06, and it's still going, and it's now airing on a mainstream travel network called Go Traveler. So it's the only vegan travel show on a mainstream travel channel. There's people like Bourdain and Rick Steves and all sorts of people on this channel and me that channel.
Karina Inkster: How cool is that?
Carolyn Scott: Yeah, it's pretty exciting. It's a free channel, which is awesome. So it's like Netflix for specifically travel shows, but it's free and you can download it on any streaming device. So Apple TV or Roku, Firestick, Chrome, all those. You can watch it on an app on your phone or on your computer. So if you're bored this holiday season, you can cozy up and dream of travel and watch a bunch of shows on there.
Karina Inkster: How awesome is that? Yeah, so since ‘06, that's a lot of seasons.
Carolyn Scott: It's a lot of seasons.
Karina Inkster: That's very cool. And also being the only vegan show on a mainstream travel network, that's pretty cool. Yeah, and I'm sure that's been the case probably the whole time, right?
Carolyn Scott: Yeah, in ‘06, I was the only vegan. When I speak to Latin media, I'm like, I was the first Latina host. So yeah, it was definitely, I didn't think about it back then, but now I'm like, oh, yeah. Back then I was the first doing this kooky stuff on my own. And this was before cell phones or making content easily. It was like a proper big digital camera that shot to digital tape, and then you had to take the tape and digitize it to then, go ahead and edit it. It was not easy.
Karina Inkster: Do you travel the world and share with folks the vegan angle and what you're doing for food? What's the content?
Carolyn Scott: Early on it was just vegan food, and now that's still obviously a part of it, but it's adventurous, sustainability culture, just really unique stuff. So it's a full travel scope. So every episode's a different region or city. So I do all kinds of crazy stuff, like jump out of planes or go meet a local farmer. Yeah. But there's definitely always food in there.
Karina Inkster: So was the North Pole one of the episodes?
Carolyn Scott: Yeah, it's called Svalbard, which is an island off the coast of Norway. And that was killer. That was really killer. Yeah, we did snowmobiling, we did ice climbing. I went to the seed vault. I don't know if you've heard of that before.
Karina Inkster: I have!
Carolyn Scott: Yes. Yeah. Wow. It's not open to the public, but because I was there, I was like, Hey, can we get in there and film it? And they were like, oh, oddly enough, it's not ever really open. But one of the guys that runs it happened to be in town and was like, yeah, we'll open it for you. So I was super fortunate.
Karina Inkster: Wow. Not a lot of people have seen that.
Carolyn Scott: I know. It's just a big warehouse, but it's carved into the mountain because of the permafrost. It stays cold, so it doesn't have to be refrigerated. And it's cool to be like, wow, all the seeds of the world are here for safekeeping. So yeah, it's just a really neat thing to see and showcase.
Karina Inkster: Isn't climate change affecting that though? I mean, if the ice melts, that's going to be a huge problem.
Carolyn Scott: Probably, I'm sure they would probably move it, but for whatever reason, it's still kind of holding up over there.
Karina Inkster: Well, that's good news so far. Well, that's very cool. Well, is there anything that we have missed? Oh, the book, actually, you're a cookbook author.
Carolyn Scott: Yeah. So my first cookbook came out in 2011. Wrote it in 2010, came out in 2011. I'm so losing track of time.
Karina Inkster: Oh, yeah. I have no sense of time either.
Carolyn Scott: I launched the 10 year anniversary of that book, so I kind of went back and I retooled some stuff because so much has changed in 10 years from products and techniques and things like that. So I kind of tweaked some recipes, and then I added more. So the original had 150 recipes, and this one has 175 recipes, so additions and stuff. So yeah, so it's the Healthy Voyagers Global Kitchen, and that's available on Amazon.
Karina Inkster: Wow. Cool. So are these recipes from all over, things that you've collected during your travels?
Carolyn Scott: Yeah. Every chapter is either a different country or region, and I've veganized very traditional recipes from each place. So it's really fun. So you can taste the flavors of the world without having to leave your kitchen.
Karina Inkster: How awesome is that? That reminds me of the beginning of lockdown when these Airbnb experiences, the online experiences were just burgeoning in popularity. So my friend and I did a whole bunch of cooking classes online, obviously during the lockdown with folks in India and Morocco and Kenya, and there's all these chefs showing you, or home chefs even, showing you how to make traditional meals. And my husband and I did a pakora making class with someone who owns a restaurant in India. Pretty amazing. So it kind of reminds me of that you can just have this book as your travel guide within your own kitchen.
Carolyn Scott: Yeah, it's really fun.
Karina Inkster: That’s very cool. Well, anything you want to leave our listeners with, it's been fantastic speaking with you.
Carolyn Scott: Yeah, likewise. I guess if you're interested in finding out more, watching the show or getting tips and recipes, healthy voyager.com is the main hub, and then I'm on every social media platform as Healthy Voyager, except for YouTube. That's Healthy Voyager TV. And then of course, you can download the Go Traveler app if you want to watch the show there. And then if you don't, you can watch a bunch of them all of them on my website.
Karina Inkster: Oh, that's good to know. I just might, well, now I have my weekend plan. Just might cue all of those up. Awesome. Well, Carolyn, it was great speaking with you. Thanks so much for coming on the show.
Carolyn Scott: Likewise. Thank you so much.
Karina Inkster: Carolyn, thanks again for taking the time to speak with me. Access our show notes at nobullshitvegan.com/162 to connect with Carolyn. And don't forget to check out our group training program at karinainkster.com/grouptraining. Thanks for tuning in.