This podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber. In this episode of Food for Thought, I explore the long, often-forgotten history of abstaining from meat during Advent and other Christian fasting periods, and how that tradition actually aligns beautifully with a modern vegan lifestyle. Drawing from my own Catholic upbringing, I look at how rites and rituals like Lent and Advent once emphasized simplicity, self-restraint, and giving up animal products, and how language, church rules, and holiday foods still carry traces of that history. I also invite listeners—religious or not—to consider their own version of conscious “fasting,” and I touch on traditional Advent/Christmas foods like Stollen that grew out of these practices. Here’s the video version of the introduction to the re-broadcast: In this episode, you’ll learn: * Historically, Christians spent more days not eating meat (and often other animal products) than eating it, especially around Lent and Advent. * The idea that being vegan is “incompatible” with culture or religion is new; religious abstinence from animal products is centuries old. * Words like “Carnival” (from carne levare – “remove meat”) and traditions like Meatfare/Cheesefare Sundays reflect this meatless history. * Advent used to be a serious season of fasting and abstinence, not just a time of treats, shopping, and countdown calendars. * Different Christian traditions (especially Eastern and Ethiopian Orthodox) still practice very strict, essentially vegan fasts for many days of the year. * Over time, church rules relaxed, and meat-eating became normalized and constant, while fasting became optional or symbolic. * You don’t have to be religious to embrace the spirit of fasting: you can choose to simplify your diet, give something up (like alcohol, sugar, eating out, or processed foods), and let the feast feel more meaningful at the end. * Many beloved holiday foods—like Stollen, fruitcake, and other Advent breads and sweets—arose from these traditions of fasting, scarcity, and then feasting. * Part 2 will dive into Christmas feasting and traditional foods tied to the 12 Days of Christmas and Twelfth Night. Support the Podcast To keep Food for Thought Podcast ad-free and accessible to all, I rely on the support of paid subscribers. If you’re already one—thank you. If you’re not, please consider becoming one. None of the companies below sponsored this episode. They’re simply brands I personally use, love, and trust—which is why I agreed to be an affiliate. If you find this episode helpful, please consider giving it a like, share, comment, or restack. Remember Food for Thought is a listener-supported podcast, and your support as a paid subscriber helps me continue creating content that inspires compassion and action—for animals, people, and the planet. If you make a purchase using the links below, I receive a small commission at no extra cost to you—and you’ll receive exclusive discounts using the codes provided! * Complement SupplementsEverything you need, nothing you don’t. Complement makes targeted supplements for plant-based eaters, including B12, D3, DHA, and more—all from clean, trusted sources.🔗 lovecomplement.com | Code: JOYFULVEGAN for 15% off all products! * Plaine ProductsRefillable, non-toxic, plastic-free personal care products like shampoo, conditioner, lotion, and body wash. Gentle on you, gentle on the planet.🔗 plaineproducts.com | Code: JOYFULVEGAN for 20% off all products! * Nama JuicerMy favorite cold-press juicer—quiet, powerful, and easy to clean. It’s become an essential part of my kitchen.🔗 namawell.com | Code: COLLEEN10 for 10% off all products! Additional Resources 👉 Connect with me 1:1 – Get personalized guidance whatever you are looking for. 👉 Read A Year of Compassion – Daily inspiration to help you live with intention, kindness, and clarity. 👉 Travel with me! I host animal-friendly, luxury, all-inclusive vegan trips around the world, specifically curated to ensure high-quality, high-touch premium experiences. Check out our upcoming trips, and let me know if you have any questions. 👉 Check out my Recipe E-Books and my library of On-Demand Cooking Classes for recipes. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.colleenpatrickgoudreau.com/subscribe
