From Flavour to Family: In Conversation with The Chef & The Wig Maker

In this rich and heartfelt episode of The Whole Food Vegan Podcast, we sit down with Ed and Jane Harris, better known as The Chef & The Wig Maker. Their story weaves together food, family, culture, and transformation, showing how what we eat can shape how we live.

Ed’s love of food began on the beaches of St. Lucia, where his family owned restaurants and meals were rooted in fresh ingredients and tradition. That early influence carried him to New York, where he trained as a classical chef and traveled widely, gathering flavors and techniques from around the world. Jane, raised in Nigeria and educated in London, met Ed in New York, and their shared passion for food became the foundation of both a marriage and a creative partnership.

Their shift to veganism started at home, sparked by watching What the Health with their children. The most powerful moment came from their youngest son, who at just two years old said he didn’t want to eat animals anymore. That simple, heartfelt clarity stopped them in their tracks. The family chose to go vegan together, a decision that reshaped their kitchen and their lives.

Like many families, they faced the challenge of replacing familiar comfort foods. Instead of perfection, they focused on practicality. Meal prep paired with quick staples like hummus and pita, lifted by bold spice blends and fresh toppings such as olives and radish. Food stayed comforting, but it also became more intentional.

For Ed, spices are the soul of vegan cooking. They bring depth, warmth, and satisfaction, especially when recreating flavors people associate with meat-based dishes. His advice is approachable. Start with familiar spices like garlic powder, cumin, and coriander, then learn the flavor foundations of different cultures. Once you understand the base notes, creativity flows naturally.

One standout example was Ed’s reimagined breakfast sandwich. What once relied on eggs and bacon now features marinated, baked tofu or lion’s mane mushrooms for that familiar, hearty texture. For eggs, he makes his own mung bean version inspired by Just Egg, proving plant-based cooking can be both wholesome and inventive without heavy processing.

Beyond taste, Ed and Jane see food as a tool for healing. Jane shared how going vegan sharpened her awareness of ingredients, labels, and even household products. That mindfulness helped her reconnect with her body, health, and confidence. Ed echoed this, describing how eating whole plant foods gave him a clearer physical intuition. When something doesn’t serve his body, he feels it immediately, like a quiet alarm guiding him back to balance.

Their passion for sharing knowledge led to three cookbooks: Vegan-ish, a gentle introduction to plant-based eating; Vegan Breakfasts, a creative take on morning meals; and Vegan Nigerian, a powerful statement that even traditionally meat-heavy cuisines can be plant-based without losing their soul.

Today, Ed consults with restaurants and food entrepreneurs, while Jane continues her successful wig business. Together, through The Chef & The Wig Maker, they help others grow in food, wellness, and business.

What stands out most is their joyful, non-judgmental approach. They invite curiosity, not pressure. Their message is simple and freeing. You don’t have to give up comfort, culture, or flavor to eat plant-based. Sometimes all it takes is an open mind and a well-stocked spice drawer.