Now that you’ve gotten to know Cassidy and Chris, let’s get to know more of the Modern Meat team! Although we are well into Veganuary, before we started, we interviewed our team to find out how they were feeling entering the month. Today, let’s meet Rachel and Tanya!
Rachel King
Rachel hails from Melbourne, Australia. A passion for design led her to pursue studies in architecture and construction. A semester of her course was spent on exchange at UBC, Vancouver when she was first introduced to Vancouver’s vast outdoor offering of mountains, parks, and lakes. Her eye for detail and photography background led her to a career in marketing, starting in the ski industry, specializing in social media and content creation. For the last five years, Rachel has done seasonal work in New Zealand, Canada, and the United States, and returned to Vancouver for the outdoor-focused lifestyle. As a creative individual, Rachel has a passion for cooking and food photography and loves taking photos of styled Modern Meat products.
What is your role at Modern Meat?
Marketing Manager
What is your favourite Modern Meat product?
‘Crab’ Cakes
How often do you currently consume animal-based products?
A couple of times a week for dairy, and once every few months for meat products
On a scale of 1-5, how intimidated do you feel entering Veganuary?
What intimidates you? 0, there is the argument that vegans and vegetarians are limited to choice. Like any lifestyle or dietary change, this challenge can be easily overcome with the support of family, friends, and a little research.
On a scale of 1-5, how excited do you feel entering Veganuary? What excites you most?
4, I know eating plant-based is better for my overall health. As someone who has suffered from IBS for 20 years, I’m always thinking of what’s in my food.
Check out Rachel’s Veganuary brunch!
Savory avocado toast from Heirloom Vegetarian Restaurant
Tanya Todd
Tanya is a long converted West Coast girl who everyday appreciates the beauty of the ocean and mountains surrounding Vancouver. A smitten mother of two young girls, who keep her busy with their long list of activities, she tries to squeeze in her love of tennis, hiking, skiing, and practicing yoga in between. She earned her 200-hour teacher training to improve and enhance her time on the mat. Tanya has over 20 years’ experience in business and communications and has been with Modern Meat since its inception building brand awareness through media relations and executing communication strategies and campaigns. A self-admitted ‘gifted eater’, cappuccino connoisseur, and wine aficionado, she is passionate about healthy eating and living and is excited to be taking part in the growing Veganuary movement!
What is your role at Modern Meat?
Communications
What is your favourite Modern Meat product? ‘
“Crab’ Cakes!”
How often do you currently consume animal-based products?
“Once or twice a week”
On a scale of 1-5, how intimidated do you feel entering Veganuary? What intimidates you?
“2, I will be in Maui until Jan 10th, so it will be extremely difficult not to indulge in the wonderful seafood from the region! I will not necessarily miss eating traditional meat, as I have been gradually limiting my intake over the years, but will most definitely miss indulging in decadent cheeses with a glass of wine.”
On a scale of 1-5, how excited do you feel entering Veganuary? What excites you most?
“5, What excites me is that I will make an impact…however small it may be…based on my personal choices. I am also interested in how I will feel by eliminating all animal products from my body!”
Tanya’s Indulgent Vegan Meal:
Bucatini pasta with grilled portobello mushrooms, pineapple, and grilled veggies, with a gorgeous Pinot noir!
