Cathy Fisher - The Queen of SOS-Free, Plant-Based Cooking 

What a nice, reasonable, down to earth interview! So well-balanced. Rip, you seem to have an endless source of the best guests to have on your podcast! You, and your esteemed father, must know everyone in the WFPB community! - Thanks again brother! Keep up the great work!

This show was a mouth watering episode that gave me so many more ideas. One of my kids favorites is a tuno sandwich 🥪 😋Word to the wise ⚠️ *Do not watch while hungry!*

From the time I was a young kid I wanted to be vegetarian (and now vegan for decades) due to my love of animals, the book Charlotte's Web, and from witnessing horrors on my grandparents' farm. :-(

Wow, when Cathy smiled at the end there, she just lit up with beauty. Very pretty lady

This is the first time I've seen her. She's so sweet and kind. What a beautiful spirit she has! I wish I could afford to go to True North even more just to meet her. I mean, I already wanted to go there, for years...but now, even more.

Wow… I’m surprised about the mushrooms being #2 disliked..😳 I love mushrooms! And I have tried so many.. my favs are oyster and shitaki so far, still waiting to try the lion’s mane. I thought it would’ve been #1 okra 😂😂

You rock Cathy! So very proud of my niece for changing the world one bite at a time! Love your book, your Website and your cooking demos! Love you too! You go girl! Now that you are Queen, I guess I will have to curtsy when I see you. Ha!

She is very pleasant to listen to and I have learned so much! 👍

We have been WFPB for about 14 years now but only ditched the salt and oil within the last two years. Don't have a sweet tooth so the sugar was never a problem. I am an 'undiagnosed' celiac ( termed by my doc!) so avoid wheat in all its forms. Found this a great watch and really informative. Many thanks :)

Thank you both for this awesome information. I went plant based two years ago and I am still amazed by the variety in a plant based lifestyle. I find myself being excited before every meal. I have discovered plant and potatoes that I didn't know existed. It's truly amazing...

I can totally relate to "not wanting to feel pain" and if eating WFPB can stack the deck in my favor with the tines of my fork, sign me up! I've been WFPB since 19 Sep 2018. I went from 190lbs to 116lbs at 5'7" and 66yrs old in 16mos. I've maintained that for 2yrs with no effort as a WFPBer. I'm one of the people for whom cooking/baking was never a source of creative self-expression so I appreciate the "keep it simple and healthy." Bravo to you both for caring enough to keep this in front of the public!

I love eating SOS free. Been doing it almost exclusively for the past fourteen years and, to me, it is freedom! Love it, and have just started making some videos to share how we make it work for our family.

I was told growing up (if you don't have your health, you have nothing) I am always glad to see your show Rip, and love all the speakers you have on And I always learn so much! I am going to need to find Cathy Fisher's book and FB I am still having troubles/getting started, but we are not going to give up Thank you again :-)

Thank you so much for sharing all that awesome and amazing information

Thanks for the shout-out Rip! I'm really looking forward to another immersion in Sedona! Plant Strong rocks!

Thank you!!! Terrific Interview!

You have to be open minded. I agree with Cathy. Btw she is such a nice, sweet, caring person. Great interview. Thanks Rip😊

Cathy is so great and her recipes are always home runs!

When did we come desensitize

Thank you for the beefless stew recipe! One of our favorites in the winter.

This was a FANTASTIC interview!!!!!! Learned so much from Cathy. Rip’s questions were perfect every time!! ALL VERY ENCOURAGING!!!!! Thanks!

So much great information. Thank you!

Cooking in Spain in the late 80's and 90's was basically fried anything in olive oil.

Why no bread at True North? Anybody know? I think gluten/bread has been hammered by the keto crowd so much that us plant powered folks seem to fear it. I eat bread/torts/pizza every day and don't seem to have problems. I do make my own, though. Anybody else?

I would love to afford a trip to one of these retreats....oh well, guess the rich folks will go.

Is "delicate" a health condition?

I am confused on her stance on being a teacher. I am a fully certified teacher in the state of Texas. A true right of passage of teaching does include 150 students per day, seven 50 minute class periods per day, with up to 30 or more students in each class. That is a real teacher.