Food for Thought: The Joys and Benefits of Living Vegan

Colleen Patrick-Goudreau
Food for Thought: The Joys and Benefits of Living Vegan
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Food for Thought is THE resource for living compassionately and healthfully. Listen to insightful, common sense perspectives about food, animals, cooking, eating, health, language, politics, zero waste living, literature, film, advocacy, and so much more from the Joyful Vegan herself, Colleen Patrick-Goudreau.

  1. How Religions Have Shaped the Foods We Eat: Popular Plant-Based Foods with Religious Roots

    5D AGO

    How Religions Have Shaped the Foods We Eat: Popular Plant-Based Foods with Religious Roots

    Religious traditions have played a significant role in shaping many familiar dishes. Over the centuries, abstaining from eating meat and other animal products for spiritual reasons led to creative, plant-based recipes that have since become cultural staples. I think this matters because it helps legitimize plant-based eating as something deeply rooted in cultural and historical tradition—not a fad or modern invention. It reminds us that meatless eating has long been a meaningful, creative, and essential part of human food culture, shaped by values, ethics, and necessity. And by centering these stories in our collective memory, we reclaim a rich legacy—and challenge the idea that animal products must, or always have, sat at the center of every meal. Enjoy! —————— 🌟 Join thousands of like-minded subscribers at my Substack. Community, connection, and inspiration for living compassionately, healthfully, and sustainably.  Visit my website: JoyfulVegan.com Join me on an all-inclusive vegan trip: JoyfulVeganTrips.com AFFILIATE PARTNERS: Complement — Use this link https://lovecomplement.com/?aff=152&utm_source=joyfulvegan) and coupon code "joyfulvegan" and get 15% off my favorite supplements. Plaine Products — Use this link (https://www.plaineproducts.com/ref/161) and coupon code "compassion" for 20% off my favorite zero waste bath and body products. Thank you for listening.

    1h 22m
  2. Compassion and Connections with Our Hen House

    MAY 7

    Compassion and Connections with Our Hen House

    Enjoy my conversation with Mariann and Jasmin from Our Hen House. In this heartfelt conversation, author Colleen Patrick-Goudreau joins Jasmin and Mariann to discuss her eighth book, A Year of Compassion: 52 Weeks of Living Zero Waste, Plant-Based and Cruelty Free, exploring how compassion can be a guiding force during challenging times and offering practical ways to manifest it in everyday life. This episode explores: How compassion is often misunderstood and how we can reclaim its true meaning in secular contexts The psychological barriers that prevent people from aligning their actions with their compassionate values Practical ways to make a difference, from rewilding our gardens to support native pollinators to embracing a zero-waste mindset The importance of starting where you are rather than doing nothing because you can’t do everything How Colleen’s personal journey, including her relationship with her mother, shaped her compassionate worldview —————— 🌟 Join thousands of like-minded subscribers at my Substack. Community, connection, and inspiration for living compassionately, healthfully, and sustainably.  Visit my website: JoyfulVegan.com Join me on an all-inclusive vegan trip: JoyfulVeganTrips.com AFFILIATE PARTNERS: Complement — Use this link (https://lovecomplement.com/?aff=152) and coupon code "joyfulvegan" and get 15% off my favorite supplements. Plaine Products — Use this link (https://www.plaineproducts.com/ref/161) and coupon code "compassion" for 20% off my favorite zero waste bath and body products. Thank you for listening.

    1h 4m
4.8
out of 5
1,440 Ratings

About

Food for Thought is THE resource for living compassionately and healthfully. Listen to insightful, common sense perspectives about food, animals, cooking, eating, health, language, politics, zero waste living, literature, film, advocacy, and so much more from the Joyful Vegan herself, Colleen Patrick-Goudreau.

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