Food For Thought Podcast
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Advocacy and Adaptation: Fitting In and Living Joyfully in a Non-Vegan World


Having experienced all these benefits of getting meat, dairy, and eggs out of our lives and having found our own voice, it’s natural to next ask “Where do I fit into this whole thing?” “How can I help?” “What skills do I have that I can use to be part of the solution?” What’s my contribution?” Finally, we can relax into this compassionate and healthy way of living and adapt fully and joyfully into a non-vegan world. This episode wraps up our 10 Stages of What Happens When you Stop Eating Animals.

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Excerpt from This Episode

However you choose to advocate or whatever advocates you choose to support, do what brings you joy. That’s what will make you most effective — and most joyful. Being an advocate doesn’t mean you are a martyr. It doesn’t mean you have to suffer. It doesn’t mean you have to be angry all the time. And in fact, that brings us to STAGE 10: Integration and Adaptation.

By Integration and Adaptation, I mean that being vegan just becomes part of your bones. What might feel like an effort when you first transition just becomes a natural, normal part of your life. Being vegan becomes effortless. You look at everything through the vegan lens and know and appreciate and don’t think twice about the fact that – yeah, when you travel to Germany, you might not eat the sausages (gladly and happily) but that there is a higher principle you’re living by. You don’t see it as a lack but rather as an opportunity to reflect your deepest values in your daily choices.

Integrating and adapting means you know and appreciate and take pride in the fact that though it might mean having to look at the label on some shoes or coats that you’re taking the time to do so not out of dogma or rules but because you want all your purchases to reflect compassion and non-violence, even while knowing that you won’t be perfect as a result.

Integrating and adapting means knowing that though it might hurt a little more to be so awake to mass violence perpetrated against human and non-human animals, that by being vegan, we’re doing something to be part of the solution, we’re doing something because it’s the right thing to do.

Integrating and adapting means considering it a victory rather than a loss when we find one vegan item out of 30 on a restaurant menu. Integrating and adapting means accepting the fact that though we might appear different to everyone else around us, we’re making a difference, and sometimes in order to make a difference, you may have to do something different. But different isn’t inferior. But different isn’t superior either.

Stage 10 of what happens when you stop eating animals: integrating and adapting means being creative, flexible, humble, truthful, playful, patient, unapologetic, emotional, and fiercely unabashedly compassionate. It means you step fully into who you are and what you care about, attracting those around you with your dazzling light.

Thank you for shining your light and for allowing me to bask in it. As we transition from one calendar year to the next, may you continue to shine your light on the animals who live in the shadows, whose voices aren’t heard, whose lives end brutally and unnecessarily without anyone to grieve them.

May you shine your light on those whose compassion remains hidden even from themselves and may it reflect back on you, the source and the recipient of hope and peace and compassion. For the animals, this is Colleen Patrick-Goudreau. Thank you for listening.

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FAQ

I am working diligently to create next year's schedule. It should be up very soon!
Each cooking class is fully interactive. While I am demonstrating, you can chime in with comments, questions, and ooohs and ahhhs the entire time. Not only does this increase connection among the students, both my assistant and I see your questions and make sure we answer all of them.
You can participate in the class using Zoom on your computer, tablet or mobile device.
Upon completing your registration, you receive your confirmation email, which includes the link to our Zoom class, along with information and recipes. Each class is officially a go once a minimum number of slots are filled — at which time the recipes appear on the document. My goal is to have the recipes available to you at least 5 days before the class to give you enough time to order / shop for ingredients, should you choose to cook along.
While I love to see the faces of my students, the use of video during the live class is optional. NOTE: Even if you opt to show your video, for the class recordings, which go out to the general public as on-demand classes, NO ONE'S video is shown except for mine.
We do our best to prepare you in advance so you are ready for when the class begins. If you have issues during the class, my assistant is there to help you. Sometimes it's an issue on the user side, and when there's an issue on my side, we do our best to mitigate it right away. One of the benefits of live classes is that they're in real time, which means it's a live feed. Sometimes technical issues are out of our control, but so far, we've never had any real issues that took away from the purpose of the class.
Absolutely! Unless something goes horribly wrong (and it rarely does), each class is recorded, and students receive the class recording within 2 days of the live class.
While I do send a reminder email out a couple days before our class, I encourage you to add the class to your calendar as soon as you register.
Some students love being able to cook along; some students love to just watch. It is entirely up to you how you want to enjoy the class.
You can decide in advance which dishes you want to cook along with. You might choose to cook along for just one of the dishes or all of them. Whatever you decide, I suggest you have your mise en place all ready. That is to say, have all the ingredients measured and prepped as much as possible. (Mise en place is a French culinary phrase meaning "everything in its place.”)
Ultimately, what we take away is based on what we give, so I encourage you to be present and engaged in the class. But, for my part, if you know me, you know I'm pretty passionate about many things, and I can’t help bringing my love of food, history, language, animals, film, literature, and food lore to each class. My aim is that you walk away with a richer understanding of food, cooking, and eating than before you arrived. More than that, you will get helpful step-by-step instructions about each dish I'm demonstrating and a clear up-close view of all the ingredients and procedures. The best part is that I, too, make mistakes, and you see me make them live in real time. That's how we learn the most.
I'm thrilled to say that many students are regulars and repeats, and you will no doubt get to know some fabulous people when you attend these classes. I encourage engagement and follow-up, including posting photos, questions, and comments on our private Facebook page. Many friends and family members join from different cities, then share a virtual meal with each other once the class is over. (That makes my heart sing.) So, yes, despite being online the classes foster connection.
I have found that 60 minutes is the ideal amount of time to spend in a virtual class. Sometimes we stick around a little longer to finish something up or to enjoy a bonus cocktail by our resident mixologist (my adorable husband), but we like to honor your time and keep the classes to 60 minutes. (Some special / holiday classes are scheduled for 90 minutes, but they’re the exception.) If we go over and you need to drop off, you can always view the video later.
Absolutely! Once you are registered and the class is a go, you are officially enrolled. That means the recipes, resources, video recording, and even the chat transcript are yours to enjoy. You will receive a follow-up email whether you are in the live class or not.
Because the value of the classes includes exclusive recipes and resources as well as the live class / video recording, once a class is officially a go and you get access to the recipes, you cannot be refunded. However, if the class does not meet the minimum sign-up threshold and I cancel the class, you have the option of getting a full refund or switching to a different class. (This is one of the reasons I don't share the recipes until I know we've reached the minimum threshold.)
After the live class is over and enjoyed by students in real time, each class gets converted into an on-demand class so that others may enjoy the recipes, resources, and video recording. Most live classes become on-demand classes within 2 days.
No animal products are ever used in my recipes, so yes, all the classes are vegan / plant-based, which means nothing that comes out of or off of an animal. I've written three cookbooks (The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan), and two lifestyle books (Vegan’s Daily Companion and The 30-Day Vegan Challenge), which also include recipes. I'm also always testing and developing new recipes (as well as modifying and perfecting old ones) to make sure students get the best, clearest, easiest-to-follow recipes — qualities that have become trademark in my work.
While living compassionately and consciously is not about being perfect, and while some students may not have access to the same bulk stores and package-free ingredients as me, I make an effort in my classes to use (and promote) as little packaging and plastic as possible, which is why so many of my recipes and menus are for how to cook and bake homemade and from-scratch!
My classes span a huge range, and your suggestions are always welcome: *Different types of cuisines (Italian, Thai, Asian, Mexican, etc.) *Particular ways of cooking and eating (Quick & Easy, Oil-free, By Color/Phytochemicals, ) *Cooking with specific appliances (Air-Fryer, Pressure Cooker, Slow Cooker / Crockpot, etc.) *Homemade from scratch (Seitan, Tempeh, Tofu, Miso, Nut Cheeses, Nut Butters, etc.) *Various holidays and seasons (Mother’s Day, Easter, Passover, Christmas, Thanksgiving, Summer, Fall, etc.) *Focused on meals (Packed Lunches, Breakfast, Brunch, Fancy Dinner, Quick Dinner, etc.) *Cooking with specific foods/ ingredients (Aquafaba, Beans, Spices & Herbs, Greens, Lentils, Grains, etc. *Baking from scratch (Pizza Dough, Breads, Pretzels, Bagels, and Biscuits, Cakes, Pies, Cobblers, etc.) *And everything in between.
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