Vegetarian Food for Thought: Inspiring a Joyful, Sustainable, Compassionate Diet

Watch the Animals

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Thu, 24 Jul 2008 13:57:18 -0500

After being diagnosed with lung cancer, Diana Frick, the main character in "Watch the Animals" focuses more on who will take care of her menagerie of animals after she dies than on her own fatal illness. Told from the point of view of her fellow wealthy neighbor, who doesn't quite understand Diana's penchant for animals, the story reveals a lot about human nature and the mysteries of human-to-human as well as human-to-animal relationships. At least, that's the way I read it. As a fitting end to this moving story, Simon and Schuster (my own beloved cats) chime in.

Greening Your Life

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Wed, 09 Jul 2008 09:37:10 -0500

Calorie for calorie, dark green leafy vegetables are perhaps the most concentrated source of nutrition of any food. There are over one thousand species of plants with edible leaves, including Arugula, Beet Greens, Bok Choy, Brussels Sprouts, Collard greens, Cabbage, Chard, Chicory, Dandelion Greens, Endive, Escarole, Iceberg Lettuce, Kale, Kohlrabi, Mustard Greens, Purslane, Romaine, Sorrel, Spinach, Tatsoi, Turnip Greens, Watercress – and so many others. Join me as I talk about seven of these green leafies - their history, their etymology, how to store and wash them, how to cook them, and how to make them delicious so that you'll get them in your body - any which way.

How Does Your Garden Grow? (Without Animal Products!)

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Sun, 22 Jun 2008 00:42:07 -0500

Just as humans need the nutrients from plants to thrive and grow, so do the plants need the nutrients from the soil - such as nitrogen, phosphorus, and potassium, calcium, iron, and magnanese. In this much-requested episode, learn how organic matter from plants (i.e. compost) enriches the soil, how animal slaughterhouse waste is unnecessary to create a healthy and abundant garden, and how to create harmony with all the creatures in your garden - even the snails!

The Boy Who Talked With Animals

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Wed, 11 Jun 2008 10:51:04 -0500

Another story by well-known writer Roald Dahl (James and the Giant Peach, Matilda, and Charlie and the Chocolate Factory), "The Boy Who Talked With Animals" is a very touching tale that illustrates the power of intervening on behalf of those who have no voice. In the presence of compassion, transformations take place - even if that voice is small and young.

Leather: Not an Innocent By-Product

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Tue, 27 May 2008 10:51:08 -0500

When confronted by the ethical considerations of leather, many people exclaim that it is a mere by-product of the meat industry and is thus absolved of culpability. The truth is quite different. Far from the altruistic industry this perception implies, the leather industry is inherently linked with the meat industry, providing the latter with much-needed profits and incentive to survive. In addition to the abuse that takes place in the slaughter industry, the leather industry is also responsible for the suffering and death of animals targeted specifically for their skins. Add to that the huge amount of energy and toxins necessary to turn once-living skins into preserved hides, and you've got an industry that doesn't come out looking good after all.

Beyond Lies the Wub

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Mon, 12 May 2008 10:51:12 -0500

This short story by writer Philip K. Dick (A Scanner Darkly, Blade Runner, Total Recall) takes a look at how humans relate to other creatures. More than that, it asks the reader to grapple with the definition of "human." What does it mean to be "human"? Are others - non-human beings - capable of possessing human qualities? Can other life forms who exhibit human traits be considered "human"? What does it mean to be human - not in terms of physical attributes but in terms of a soul? No need to answer now...listen to the story first.

The Safety of Supplements

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Wed, 30 Apr 2008 22:21:27 -0500

Though I lament the fact that so many people look for easy solutions to their health problems and think that the answer lies in a pharmaceuticals, I also worry that people look to vitamin and mineral supplements as a shortcut to health. Though supplements may be essential when there is a true deficiency or need, they can be unnecessary at best or detrimental at worst when we use them as a substitute for a healthful diet. Join me as I talk about the safety - or lack thereof - of antioxidant supplements, (namely beta carotene, vitamin A, vitamin E, vitamin C, selenium, and zinc); about whether or not we need to supplement such things as iron, folic acid, calcium, vitamin D, and DHA; and about the best multivitamin to take, assuming, of course, that it is necessary to take a multivitamin.

The Happy Prince by Oscar Wilde

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Fri, 18 Apr 2008 08:54:16 -0500

Best known for his novels, such as The Picture of Dorian Gray; his plays, such as "The Importance of Being Earnest," "An Ideal Husband," and "Salome"; his poetry, such as "The Ballad of Reading Gaol"; and his 50,000-word letter, called "De Profundis," Oscar Wilde is not widely acclaimed for his children's stories. Sweet, didactic, and full of imagery, his children's stories were compiled in The Happy Prince and Other Tales and published in 1888. He created them as bedtime stories for his two sons, and though they do not reflect the wit and acumen of the brilliant writer, they do reflect his desire to teach the value of having a selfless heart. "The Happy Prince" is a lovely little story about selfless prince and a selfless bird: a little swallow who sacrifices himself to save others.

Five Favorite Foods: Carrots, Dates, Walnuts, Oats, Brussels Sprouts

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Sat, 05 Apr 2008 11:42:58 -0500

My main criteria for my "favorite foods" are things that I consume practically every day and love to prepare, and though my list may seem pedestrian, one thing I've discovered in the many years I’ve been doing this work is that even the most basic foods are still foreign to people. So, today I talk - at length! - about these five favorites.

"Pig": A Short Story by Roald Dahl

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Tue, 25 Mar 2008 16:09:50 -0500

Though he’s most well-known for his children's stories (James and the Giant Peach, Matilda, and Charlie and the Chocolate Factory), Roald Dahl was also a prolific writer of short stories for adults, many of which are a bit on the macabre side. Today's story, "Pig" is one of these darker stories but written in such a casual voice that the reader is caught quite off-guard. A story of trust and betrayal, "Pig" is a story you won't soon forget.

Are You Serious?

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Sun, 16 Mar 2008 23:05:32 -0500

Vegetarians learn pretty quickly that when they "come out" - when they declare their vegetarianism publicly - they become the recipient of some statements or questions that are, let’s say, not very well thought out, such as "If everyone went vegetarian, the world would be overrun with farm animals!" or "Don't you care about plants? They have feelings, too!" or "So you're vegetarian? Do you eat fish?" In the spirit of effective advocacy and good communication, I offer some strategies for responding and some coping skills for staying sane when confronted with the same jokes and retorts again and again again ... and again. Sometimes it's helpful to clarify things by first asking: "Are you serious?"

Two-Year Anniversary Show: A Veritable Lovefest

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Fri, 07 Mar 2008 10:21:53 -0600

In celebration of the two-year anniversary of our podcast, I feature the letters of listeners who have been informed and inspired by "Food for Thought." The stories are as diverse as the listeners and reflect varied ages and backgrounds, but they all share common threads of hope and transformation. I hope you are as moved by the letters as I am humbled by them. If you ever once thought that "people don't change," then you're in for a surprise and a treat.

The Taming of the Cattle

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Wed, 27 Feb 2008 12:39:54 -0600

Though we tend to forget, cattle (cows, bulls, and steers) did exist first as wild animals before humans began domesticating them for our own purposes. Before we got our hands on them and turned them into a commodity for human gain, what was their history? What was their background? What is their ancestry? Today I explore the answers to these questions, trace their fateful encounter with humans (leading to the extinction of their ancestors), document our use of them as instruments of cruel entertainment, and draw the connections between our contact with cattle and the many deadly diseases that continue to plague humans today.

To Serve Man

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Mon, 18 Feb 2008 10:59:59 -0600

A diplomatic delegation from another planet comes to Earth, bringing with them technology to end hunger, disease, and war and - ostensibly - asking for nothing in return. A short story written in 1951 by Damon Knight, "To Serve Man" was adapted into a popular "Twilight Zone" episode in the 1960s and is featured in today's episode.

Definition: Vegan

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Fri, 08 Feb 2008 18:57:38 -0600

"Can you eat this?" "Are you allowed to eat that?" Can you eat bread?" These are some of the common questions non-vegetarians ask vegans, and here's the short answer: We can eat whatever we want. We're "allowed" to have whatever we want. Nobody’s stopping us. It’s not illegal. We don’t follow a set of dietary laws, and we are technically quite capable. It’s not a matter of not being "able to," it’s not a matter of "can" and "cannot." It’s a matter of not WANTING to. Being vegan is not about restriction. Or limitation. Or rules. Or doctrine. We're not forbidden to eat animals. we don’t WANT to eat animals. It's a choice - and a powerful choice that has the potential to heal the entire planet. Yes, I said it. Join me today as I define what it means to be vegan and why we should be thankful to the late Donald Watson for coining the word "vegan" and sparing us the title of "vitan," "benevore," or "sanivore." (And for the record, we eat bread.)

The Anarchist - His Dog

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Wed, 30 Jan 2008 15:48:42 -0600

Today's story demonstrates the lengths to which people will go to protect the ones they love. In her stories and plays, Susan Glaspell (1876-1948), bestselling novelist and Pulitzer-prize winning playwright, created many sympathetic characters who make principled stands. And that is why I chose this story for today's narrative; it is about a little boy named Stubby who takes a very principled stand to protect his dog, Hero.

I Eat Only "White Meat" - In Defense of Chickens

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Tue, 22 Jan 2008 12:18:28 -0600

Though in many ways we admire so much about chickens (the maternal instinct of mother hens, the irresistible "cuteness" of baby chicks, the iridescent plumage of rooters), unfortunately our admiration doesn't translate into kindness towards them. Chickens born, kept, and killed for their flesh and for their eggs may very well be the most abused animals on the planet. Of the over 10 billion animals killed for human consumption in the U.S. every year, over 9.4 billion of these animals are chickens, including those killed once their "egg production" drops. This mass slaughter affects not only the victims themselves but those who are paid to do this difficult and bloody work. Please join me as I explore the effects of eating "only white meat."

To Florida: An Apology

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Tue, 15 Jan 2008 12:02:46 -0600

Lest I offend the good people of Florida and Montana, I humbly offer my sincerest apology. Except for that one mean lady at the bed and breakfast (whose name shall remain anonymous), we enjoyed many wonderful meals in the fair state of Florida.

The Vegetarian Philosophy of Pythagoras, as told by Ovid in "The Metamorphoses"

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Sat, 12 Jan 2008 01:21:54 -0600

Everything we know about the Greek philosopher Pythagoras (ca. 580 B.C.- ca. 490 B.C. - he died when he was 90 years old!) comes from those who lived many years after him, and fortunately, his philosophy of vegetarianism is beautifully memorialized in Ovid's great epic poem, The Metamorphoses. Early vegetarians were called "Pythagoreans," and 2,500 years after his death, his admonitions against slaughtering animals for human consumption still ring true.

On the Road: Traveling as a Vegan

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Fri, 04 Jan 2008 23:48:29 -0600

Join me today as I share some of my adventures on the road, in the sky, and in a far-off place called Florida. We learn why eating a whole foods plant-based diet works not only at home but also "abroad," we explore the abundant resources out there for planning a vegan voyage, and I offer some tips on getting Pizza Hut to treat you like royalty. I also share my thoughts about why we should treat ourselves like children when we travel, and why I'm moving to Italy as soon as possible.

The Slaughterer: A Short Story by Isaac Bashevis Singer

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Fri, 21 Dec 2007 09:57:03 -0600

Isaac Bashevis Singer was born in 1902 in Poland and emigrated to the United States in 1935. Publishing at least 18 novels, 14 children's books, and a number of memoirs, essays and articles, he is best known for his short stories. He was awarded the Nobel Prize in 1978. For the last 35 years of his life, Singer was a proud and vocal vegetarian, and he often included the themes of vegetarianism and animal suffering in his works. In his short story, "The Slaughterer," which I read today, he described the anguish that an appointed ritual slaughterer had trying to reconcile his compassion for animals with his job of slaughtering animals. It's a powerful and harrowing story.

Favorite Foods: Beans!

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Fri, 14 Dec 2007 00:07:55 -0600

You wouldn't believe how much there is to say about beans. Take a listen to see what all the fuss is about! Learn how easy it is to make beans "from scratch," get permission to eat canned beans, learn a number of fast dishes you can make with black beans, white beans, kidney beans, pinto beans, black-eyed peas, and chick-peas, and find out once and for all how to deal with the discomfort that some people experience when they eat the big, bad bean. By the end of this episode, you'll realize that the bean has been your best friend all along; you just needed to understand where this luscious legume was coming from.

Marks of Domination: The Branding of Human and Animal Slaves

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Fri, 30 Nov 2007 12:48:50 -0600

The practice of branding animals and humans has a long history, dating back 4,000 years to the Egyptians. The Greeks, Romans, and Anglo-Saxons carried on the tradition, it was a regular form of punishment and identification during the European/American slave trade, and it continues to this day on ranches all over the American West. Brands cruelly and successfully denote ownership and domination, and we examine their presence in animal and human slavery in today's episode, ending with a poem by African-American poet Paul Laurence Dunbar (1872-1906), son of former slaves, who understood "why the caged bird sings."

The Practical Aspects of Being Vegan

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Thu, 22 Nov 2007 13:54:39 -0600

Now that I'm vegan, what do I do with my leather couch, my leather shoes, and my wool sweaters? What should I do with the meat and other animal-based products in my kitchen? How do I know about animal-derived ingredients on food labels? Can I still call myself "vegan" if I eat something like honey? These are some of the questions that arise for people who find themselves newly conscious of animal suffering and who don't want to participate in it. And these are also some of the issues that deter people who may be interested in "becoming vegan" but who think it would be too difficult or who think they have to live up to some kind of "vegan perfection." Join me as I address these concerns and offer some suggestions for the practical aspects of living a compassionate lifestyle.

A Passionate Life

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Tue, 13 Nov 2007 18:53:33 -0600

In her broken, mutilated body, shooting for normalcy as though it were within her reach, seeking to be involved in absolutely everything, every meal, every exchange of affection, every single conversation, Louise sang. Responding to every single sound in her environment, tuned into the world's pitch, rhythm, timbre, tone, color, phrasing, cadence, tempo, inflection, leaving no call unnoticed, unheeded, unanswered, Louise let her voice be heard. Until one day when her voice changed from song- filled to quiet. Join me as I read a beautiful story of transformation.

Thanksgiving FOR the Birds

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Sat, 03 Nov 2007 10:55:51 -0500

Most people don't know that our contemporary customs at Thanksgiving, namely the serving of turkeys, were shaped and popularized by a magazine editor, Sarah Josepha Hale, in the mid-1800s. Whatever meaning we attribute to this Thanksgiving holiday is most certainly not lost (in fact, it is enhanced) by creating food-based rituals that affirm rather than take life, that demonstrate compassion and empathy rather than selfishness and gluttony, that celebrate the fact that no one need be sacrificed in order that we should eat. In today's episode, I offer a number of different menus for a beautiful holiday feast that delights the senses and reflects our values.

Compassionate Clichés

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Mon, 22 Oct 2007 16:51:36 -0500

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 want to examine how our use of common idioms and proverbs denigrates animals and contributes to our violence against them; I'd like to take a look at the origins of some of these expressions and offer some compassionate versions that will replace the more violent, offensive ones. My hope is that we can find ways to express ourselves that reflect not exploitation and violence but respect, compassion, empathy, kindness, and truth.

Eating for World Peace

podcast@compassionatecooks.com (Colleen from Compassionate Cooks) — Tue, 09 Oct 2007 21:20:47 -0500

In today's episode, I read an excerpt from a very special book called The World Peace Diet, written by Will Tuttle. Will is one of these amazing people who uses his compassion and wisdom in order to create the world we all envision - a world of peace and kindness and nonviolence and high consciousness. The excerpt I read provides an appropriate segue to talk briefly about the USDA's "Animal Damage Control" program (now euphemistically called (Wildlife Services) which kills millions of wild animals every year on behalf of cattle, sheep, and other "livestock" ranchers. Just one more reason that animal consumption and "environmentalism" cannot co-exist.