In this episode of The Vegetarian Zen podcast we welcome Brittany Fuisz, CEO and Founder of Malibu Mylk, a sustainable, allergen-free alternative milk.
We talk to Brittany about her background, learn how she created Malibu Mylk, and also where you can find it near you.
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Brittany grew up on the beaches of Malibu, eating local produce and appreciating at a very young age that food is fuel. After graduating from Georgetown University and Le Cordon Bleu, Brittany trained at the three Michelin-starred Le Bernardin and at The Food Network in New York, where she studied the finest techniques in the culinary world.
Creating Malibu Mylk
While trying to get pregnant, Brittany was struggling to conceive and visited a fertility doctor who recommended the autoimmune protocol, with which she experienced great results; e.g., more energy, reduced inflammation, and improved focus and strength. She eliminated dairy, nuts, gluten, and soy from her diet and was searching for a milk alternative when the idea hit her: “What if I make milk from
stores in the LA area in 2019.
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