Food For Thought Podcast
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How the Past Can Give Us Hope for the Future


In this episode of the Food for Thought Podcast, I explain how the hindsight of history can give us the insight of sages. (And I include the written essay below.)

As always, you can find lots of resources for living compassionately and healthfully at joyfulvegan.com, you can find my books wherever books are sold, and you can join me in my online cooking classes or in an upcoming vegan trip.

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For the animals, thank you for listening. 

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HOW THE PAST CAN GIVE US HOPE FOR THE FUTURE:

When people ask who inspires me, I often say that my main inspirations are the animals. Next, I say people who are on the ground directly rescuing animals. Next, I say…you — and everyone who meets the world with an open mind and heart.

But I would also say that one of the things that inspires me to keep going, especially when times are tough…is the past. Nothing gives me more hope for the future than the past.

When facing the darkest times individually or collectively, one thing we can be certain of is that we’ve been here before and we’ve been through worse. In our collective consciousness or in our individual experience (or both), we’ve been through sadness, disappointment, war, upheaval, conflict, fear, grief, loss, uncertainty, tyranny, bigotry, and divisiveness.

With each age that passes, we gain both wisdom and amnesia.

We seem to learn a little and make some progress until myopia prevails, and then we forget that we’ve been here before. But just a glance at the past reveals the human condition in all its radiant splendor and in its darkest malevolence.

The resilience we possess to endure, weather, and learn from adversity is incredible (and it’s not unique to humans); it’s also something we can experience vicariously. Just knowing someone else has faced the same challenges, the same odds, the same mistakes can give us comfort.

“You are not alone” can be the most healing words. “I have been there, too.”

We are not alone. The ghosts of the past — recent and ancient — dwell among us and have wisdom to impart. So, yes, strangely, I embrace the fact that avaricious, megalomaniacal, tyrannical, narcissistic people have come before us, because if we disavow who we’ve been, we forget who we are. We. Humans.

Historians give us the gift of hindsight; sages give us the gift of insight; together they work in harmony.

When I read the texts of those who are my sages (The Tao Te Ching, Meditations by Marcus Aurelius, Letters from a Stoic by Seneca), thousands of years later, their words demonstrate that our human experience is the same: our needs, our fears, our flaws, and our foibles remain the same.

That doesn’t make me despair; it gives me comfort, it makes me humble (and it also makes me laugh).

Poet and philosopher George Santayana observed that “those who cannot remember the past are condemned to repeat it,” but the first part of that maxim is equally true and rarely quoted: “Progress depends on retentiveness. When experience is not retained, infancy is perpetual.”

And so may we look to the past to learn what it has to teach us — so we can grow and grow up. May we look to those who came before us so that we’re better able to look ahead. May we obtain the wisdom of the sages so we can retain the lessons of history.

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For more on living and cooking vegan (i.e. compassionately and healthfully), my books are here to help:

The Joy of Vegan Baking 

The Vegan Table

Color Me Vegan

Vegan’s Daily Companion

The 30-Day Vegan Challenge

The Joyful Vegan

Listen to this Podcast Episode


FAQ

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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