Food For Thought: The Joys And Benefits Of Living Vegan

Travel zero waste and stress-free without ever checking bags again! Sharing all of my zero waste principles and products, I've got tips, tricks, and hacks for traveling with only a carry-on — whether you're traveling for a week or a month, domestically or internationally. You can do this!  Support this podcast today at Patreon.com/ColleenPatrickGoudreau

Ex-Vegan celebrities and ex-vegan non-celebrities (friends, family members, co-workers) leave vegans feeling disappointed and perplexed. In this episode I address why people stop being vegan in the first place. Is it because: *they lack willpower? *they lack compassion? *you can't get protein and Omega-3s from plants? *because there's nothing to eat? And I address the responses vegans have to ex-vegans:  *"they were never vegan in the first place." *"they didn't do it for ethics — only health." *"they were fake vegans; real vegans don't go back." Join me for this extended episode as I tackle the excuses and the reasons behind ex-vegans and the assertions made by vegans who "just don't understand" how vegans can stop being vegan. THIS PODCAST IS SUPPORTED BY LISTENERS: Patreon.com/ColleenPatrickGoudreau

We go to the north of Italy for the 4th and last episode in our series on the cusine of the regions of Italy! Learn about the history (and preparation) of some famous Italian dishes in the north, and find out how to eat bread like an Italian! Support this podcast today at Patreon.com/ColleenPatrickGoudreau

Whether you call them by their botanical name cicer arietinum or by their common names — ceci, chickpea, garbanzo, hummus, or chana, I think you'll agree that they are indeed to most magical of all the beans! Join me as I celebrate this little legume, whose presence is known and loved in cultures, cuisines, and languages around the world! Support this podcast today at Patreon.com/ColleenPatrickGoudreau

Our culinary tour of Italy continues as we finish up central Italy by focusing on its most famous region: Tuscany / Toscana. Famous for its olive oil, wine, beans, bread, and treats like biscotti, this region's cuisine is all about highlighting simple, fresh, regional ingredients.  Support this podcast today at Patreon.com/ColleenPatrickGoudreau

Should I eat foie gras because my organic kale was grown in soil amended with chicken manure? Should I eat steak and chicken wings because fruits and nuts are pollinated by insects? The idea that we should do nothing because we can’t do everything is illogical and self-defeatist. Join me for my perspective on whether or not figs and almonds are suitable for vegans.  More at JoyfulVegan.com Support this podcast today at Patreon.com/ColleenPatrickGoudreau

Today is part two of our culinary tour of Italy — this time in Central Italy, characterized by rolling hills, agriculture, viticulture, and forests. In this episode, we cover the cuisines of Rome (Lazio), Abruzzo, le Marche, and Umbria. (Tuscany has its own separate episode coming up!)  Support this podcast today at Patreon.com/ColleenPatrickGoudreau

A culture’s language reflects the values of that society, and our shared use of that language reflects our agreement with those values. Today I examine how our use of common idioms and proverbs denigrates animals and contributes to our violence against them — and offer some compassionate versions to replace the more violent ones. Every time we open our mouths, we have the opportunity to reflect kindness and compassion; or we have the potential to reflect violence.  My hope is that we aspire to the former. ---- Support this podcast today at Patreon.com/ColleenPatrickGoudreau    

We begin our 3-part culinary tour of Italy in the south — characterized by sunshine, rich soil, and the Mediterranean Sea, all of which influence this region's cuisine. Eat first, take notes, and prepare to be inspired to cook and eat Italian-style! Support this podcast today at Patreon.com/ColleenPatrickGoudreau

Being part of a supportive community of people who share the same joys and heartaches, victories and challenges, pleasures and concerns is critical to staying vegan – and to staying a joyful vegan. But what happens when there are divisions within the community that share a commonality?  Support this podcast today at Patreon.com/ColleenPatrickGoudreau  

I know it's hard enough to plan your day to day LIFE without thinking about your eventual DEATH, but putting plans in place for the unexpected and the inevitable will give you peace of mind now and the right care for your beloved animals later.  Become a podcast supporter at Patreon.com/ColleenPatrickGoudreau

In this follow-up episode to Plant-Based Options at Fast Food Restaurants: Not Suitable for Vegans? I continue our discussion about what makes something or someone vegan. It's a lot simpler than you think! I answer such questions as are plant-based foods "suitable for vegans" if they're cooked on the same grills as meat? is someone stlll vegan if they buy plant-based food in non-vegan restaurants?  should vegans tell non-vegans if they don't like a vegan food item? And more. Thanks for listening, subscribing, sharing, and supporting! Support Food for Thought Podcast at Patreon.com/ColleenPatrickGoudreau. 

Plant-based options are exploding in such fast food restaurants as Burger King, KFC, Carl's Jr., and White Castle as well as fast casual  restaurants like Chipotle, Pizza Hut, and Panda Express. And the research shows it's leading to a reduction in the amount of purchases of animal-based meat. Some see this as a win for animals and people, but some see it differently. Listen to this episode of Food for Thought for my take on this growing trend, and why I blame McDonald's for not graduating high school with my senior class.  Support Food for Thought Podcast at Patreon.com/ColleenPatrickGoudreau.  

Join me as I address the charge that a vegan diet is accessible only to the privileged, wealthy elite who have enough money to buy overpriced produce and expensive vegan products. It's not as clear-cut as all that.  Food for Thought podcast is 100% listener supported. Become a supporter at Patreon.com/ColleenPatrickGoudreau.

As we cross the threshold from one year to the next and close out the 15th year of Food for Thought Podcast, I wanted to wrap up 2021 with a look back, a look inward, and a look forward to how we manifest the best of who we are to make the world a more compassionate place. Thank you for listening to Food for Thought, and Happy New Year.  Support Food for Thought today at Patreon.com/ColleenPatrickGoudreau. 

Join me for an exploration of the beautiful monuments that pay tribute to animals for their bravery, loyalty, strength, love, selflessness, endurance, and intelligence. These memorials — in the form of statues, sculptures, and structures — will delight, surprise, and move you.  Support Food for Thought at Patreon.com/ColleenPatrickGoudreau

Many types of pasta are named for their resemblance to things we see or interact with every day, and so it should be no surprise several of those names are inspired by animals. Can you guess any of these animalogies before listening? Did I miss any? Take a listen to find out. Food for Thought Podcast is 100% listener-supported. Please join other supporters by going to Patreon.com/ColleenPatrickGoudreau and becoming a patron.     

What do white elephants have to do with the popular holiday swap parties? All is revealed in this episode of Food for Thought. And I throw in a bonus about pink elephants and what they have to do with alcohol-related hallucinations.  Food for Thought is sponsored by listeners. Become a supporter today at patreon.com/colleenpatrickgoudreau

What does it mean for a wine to be labeled "sustainable," "organic," "natural," "biodynamic," or "vegan"? Can you be one without the other? What are the most important considerations when buying any agricultural product? This and A LOT MORE on today's episode of Food for Thought. Become a supporter at Patreon.com/ColleenPatrickGoudreau, and get perks!

You don’t have to get married or be in a romantic relationship to create intentions for how and who you want to be in relationship.  A vow is a promise and a pledge, but more than that, it’s a blueprint and a framework toward a higher end. Join me on my 20-year wedding anniversary as I explore the joys and benefits of creating vows and renewing them regularly.  Food for Thought is a listener-supported podcast. Join others at Patreon.com/ColleenPatrickGoudreau.