Oct 28, 2021
Upon seeing Thubten
Comerford's Facebook post showing him sending off his first
shipment of his Buckman Brines product, host Chris Angelus asked
Thubten if he'd like to be a guest on our show. As it turns
out, the first shipment of his top quality pickles was going to
Southern California, where Thubten grew up. Some of the
things we learn about Thubten in this podcast are that his
childhood friends in Malibu are now A-list celebrities, Thubten
served in the military, which we discuss in the context of being a
gay man escaping the discomfort of his early home
life.
We'll talk about the difference between
"vegan" and "plant-based" as well as how Thubten's shift
to a 99.97% (he calculated this!) plant-based life has helped him
become healthier, and how he still enjoys some meat or cheese here
and there when the situation calls for it. Thubten had all
the ingredients put together for a plant-based TV chef show.
We'll hear about the format, and why that hasn't happened...
yet!
Thubten also shares some of his
impressions of Portland and how he got here, along with some of his
favorite plant-based restaurants in Portland. This is a fun
interview you'll want to listen to before checking
out buckmanbrines.com.
Right at the Fork is supported by:
Zupan's Markets: www.Zupans.com
RingSide Steakhouse: www.RingSideSteakhouse.com
Portland Food Adventures: www.PortlandFoodAdventures.com