The idea of pure, unprocess food feels like an unrealistic concept for us in China. Frank Steffen is known as the pioneer of the vegetarian movement in Shanghai. Over eight years ago He founded Pure & Whole, formally Kush, and has since opened up several restaurants focused on plant based dishes. In this episode we discuss how he grew out of one of the lowest points of his life through mindfulness, healthy eating yoga and coaching. We also dicuss his thoughts on healthy eating in China and if the vegan revolution will ever pick up in this meat loving country.

Find out more about the dishes and philosophy: http://www.pureandwhole.com/

Locations: Shanghai Center, 1/F, 1376 Nanjing Xi Lu, near Xikang Lu, 南京西路1376号104座, 近西康路 & B1/F, Kerry Parkside, No. 1378 Huamu Road, Shanghai 201204, China.

About the host: Emilie Steckenborn is based in Shanghai, China for seven years. She is currently the Head of Education for Asia at Treasury Wine Estates. Apart from hosting this foodie podcast, Emilie is a wine educator and the official Wine Consultant for China Eastern Airlines. Her background includes a degree in Gastronomy from Cordon Bleu & Universite de Reims in France, a Wine Business Degree from NC in Canada and WSET Diploma holder. Contact us: emilie.steck@bottledinchina.com

Thank you to our Producer, Ryan Shuken, our Editor Jeff and our Production Editor David Xu. Finally, thank you for listening!

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