Food for Thought with Colleen Patrick-Goudreau

The concept of memento mori—remembering that we are mortal—is often viewed as morbid or macabre. But for those who embrace it, acknowledging the brevity of life isn’t about dwelling on the end; it’s about celebrating every single moment we have.
In this episode, I share a very personal journey that has been years in the making: the process of choosing a final resting place and designing a gravestone for my mother, my husband David, and myself. From the historic hills of Oakland’s Mountain View Cemetery to the granite peaks of the Sierra Nevadas, this story is about more than just logistics—it’s about values, intentionality, and the peace that comes with being prepared.
Whether it’s establishing a plan for companion animals or choosing local, sustainable materials for a memorial, we explore how end-of-life decisions are ultimately for the living. It is a gift of clarity for those we leave behind and a final opportunity to express the passions—from wildlife gardening to music—that define our “one wild and precious life.”
In this episode you will learn:
* How acknowledging our “expiry date” can lead to a more joyful, grateful, and purposeful daily life.
* Why having wills, trusts, and even “house-sitter instructions” for death makes the grieving process easier for survivors.
* The environmental differences between traditional fire-based cremation and “green” water-based alkaline hydrolysis.
* Why we moved away from a remote “green forest” burial in favor of a historic, local cemetery we visit and love.
* My six-year journey to overcome the “paralysis” of designing a memorial and why we chose native California granite over imported stone.
* A sneak peek into the symbols and inscriptions—from Puccini lyrics to Mary Oliver quotes—that will represent our lives and our loves.
* How having a physical resting place helped navigate the difficult ritual of mourning during the 2020 lockdowns.
🎧 Listen to the full episode of Food for Thought, celebrating 20 years of practical inspiration for living compassionately, sustainably, and healthfully.

This podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.

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

While Southern Italy is the land of sun-drenched tomatoes and olive oil, Northern Italy offers a completely different culinary landscape. Characterized by the dramatic peaks of the Dolomites, the mist of the Po Valley, and the sophisticated canals of Venice, the North is a region of rich history and hearty, “stick-to-your-bones” fare.
In this final installment of our Italian culinary tour, we head to the cooler climates of regions like Piedmont, Lombardy, and Veneto. We explore how the landscape—shaped by French, Germanic, and Celtic influences—created a cuisine centered around butter, cream, and grains like rice and corn.
But don’t let the prevalence of animal products fool you; Northern Italy is also the birthplace of some of the world’s most beloved plant-based staples. From the “king of rice” to the traditional art of handmade gnocchi and the vibrant pesto of Liguria, we uncover the vegan gems hidden within this elegant, mountainous terrain.
In this episode you will learn:
* The North-South Divide: Why the cooler climate and flat pasturelands led to a culture of butter and cream, while the south remained the land of olive oil.
* Risotto Perfection: The secrets of risotto alla Milanese and why carnaroli rice is considered the “caviar” of grains.
* The History of Polenta and Gnocchi: How these humble cucina povera (peasant food) dishes evolved from ancient Roman porridges and New World imports into modern delicacies.
* Pesto and Focaccia: A deep dive into Liguria’s most famous exports and why a mortar and pestle is still the superior way to handle basil.
* The Geography of Bread: The origins of ciabatta (the “slipper” bread) and the strict Italian rules about when—and when not—to eat bread with your meal.
* Regional Luxuries: The hunt for the elusive white truffle of Piedmont and the centuries-old tradition of producing authentic Aceto Balsamico Tradizionale in Modena.
* Holiday Traditions: The Catholic roots of “Carnevale” and the delicious fried treats like crostoli and zeppole that mark the season.
* A Toast to the North: A guide to regional wines, from the sparkling reds of Lambrusco to the “foggy” Nebbiolo grapes of Barolo and Barbaresco.
🎧 Listen to the full episode of Food for Thought, celebrating 20 years of practical inspiration for living compassionately, sustainably, and healthfully.

This podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.

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

This podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.

Our culinary tour of Italy continues in Tuscany, a region whose cypress-lined landscapes and medieval hill towns define the quintessential Italian dream. This episode focuses on a cuisine where the philosophy of cucina povera meets world-class agricultural products, creating a table that is naturally plant-forward and elegantly simple.
In this installment of our Italian series, we dive into why Tuscans are known as “bean eaters” and how their famous unsalted bread serves as the perfect canvas for the region’s pungent, peppery olive oil. From ancient Etruscan roots to the birthplace of the biscotto, we discover how Tuscany transforms humble ingredients like white beans, kale, and chestnuts into mouthwatering masterpieces.
What This Episode Covers:
* We dive into why Tuscans are affectionately called “bean eaters” and explore the many varieties of white beans
* I discuss the unique characteristics of Tuscan olive oil
* We explore the curious history of Tuscany’s unsalted bread (pane sciocco) and how it led to the creation of classic “recycled” dishes like Panzanella and Ribollita.
* This episode highlights the difference between crostini and bruschetta, including a warning about which traditional toppings to avoid.
* I introduce the ancient pasta testaroli and the thick, hand-rolled pici noodles that are a staple of Sienese cuisine.
* We look at the versatility of chickpea flour in traditional street foods like torta di ceci and farinata.
* I share the fascinating history of biscotti, which were originally created as a rock-hard, long-shelf-life ration for Roman Legions.
* We wrap up with a look at chestnut-based desserts and savory dishes, from chestnut gnocchi to the raisin-and-pine-nut-studded castagnaccio.
🎧 Listen to the full episode of Food for Thought to discover the soul of Tuscan cooking and get inspired for your own plant-based Italian feast.
Episodes in this series:
* Italian Cuisine (Part 1): Pizza, Pasta, and Produce of Southern Italy
* Italian Cuisine (Part 2): Central Italy — Forests, Farms, and Funghi
* Italian Cuisine (Part 3): Beans, Biscotti, Bread… and Olive Oil of Tuscany
* Italian Cuisine (Part 4): Polenta, Focaccia, and Tiramisu of Northern Italy
Affiliate Links
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 podcast is listener-supported. To receive new posts and support my work, consider becoming a free or paid subscriber.



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

Our culinary tour of Italy continues as we head into Central Italy, a region defined by rolling hills, ancient forests, and a deep agricultural heritage. Comprising Tuscany, Umbria, Lazio, Abruzzo, and Le Marche, this area moves away from the tomato-heavy south toward a rustic palette of beans, grains, and earthy foraged treasures.
What This Episode Covers:
* We explore the temperate climate and topography of regions like Tuscany and Umbria that allow for specialty crops like farro, saffron, and Lacinato kale.
* I explain the true origins of “cacciatore” (hunter-style) cooking and how foraged forest mushrooms and wild herbs define the authentic dish.
* We discuss the fascinating history of saffron in Abruzzo and why it remains one of the most prized spices in the world.
* This episode highlights the significant influence of Roman Jewish cuisine.
* I break down the specific pasta shapes of the region.
* We look at the differences in Italian bread traditions, from the saltless loaves of Tuscany to the “little horn” cornetti of the central breakfast bar.
* I share tips for finding high-quality black truffles and truffle oils while avoiding synthetic flavorings.
* We wrap up with a look at the “bean eaters” of Tuscany and the hearty, grain-based soups that define the central Italian table.
🎧 Listen to the full episode of Food for Thought to continue your culinary tour of Italy and learn how to navigate these regional menus with compassion and joy.
This piece is part of a special series exploring the rich culinary traditions of Italy, where we journey through the distinct plant-based heritage of the Southern, Central, and Northern regions, including a deep dive into Tuscany. SUBSCRIBE TODAY!
Episodes in this series:
* Italian Cuisine (Part 1): Pizza, Pasta, and Produce of Southern Italy
* Italian Cuisine (Part 2): Central Italy — Forests, Farms, and Funghi
* Italian Cuisine (Part 3): Beans, Biscotti, Bread… and Olive Oil of Tuscany
* Italian Cuisine (Part 4): Polenta, Focaccia, and Tiramisu of Northern Italy
Affiliate Links
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.
Thanks for reading! This post is public so feel free to share it.



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

When many Americans think of Italian food, they immediately picture heavy, meat-laden dishes like chicken parmigiana, spaghetti and meatballs, and rich cheese sauces. But the reality of traditional Italian cuisine—especially in the South—is entirely different!
In this episode, we dive deep into the culinary heartbeat of Southern Italy and explore how its sun-drenched climate, rich volcanic soil, and fascinating history naturally created a heavily plant-based food culture.
We explore the brilliant tradition of cucina povera (peasant food), the history of Italian-American adaptations, and the diverse, flavorful dishes of regions like Campania, Calabria, and the island of Sicily. If you’ve ever wondered how to eat joyfully and sustainably in Italy, this episode proves that eating plant-based isn’t a modern modification—it’s a return to the country’s most authentic, mouthwatering roots.
In this episode we cover:
* How Southern Italian immigrants adapted traditional, plant-heavy recipes with newfound access to meat in the U.S.
* Why the South naturally features fresh produce, olive oil, and dried egg-free semolina pasta, compared to the butter and egg-rich North
* The cucina povera (peasant food) philosophy of using accessible, local ingredients to create deeply flavorful, zero-waste meals
* The evolution of pizza in Naples, and why the original, most traditional pies—like the Pizza Marinara or Rome’s Pizza Bianca—are naturally cheese-free
* How Greek, Arab, and Spanish conquests shaped the southern palate by bringing durum wheat, citrus, spices, and the tomato to the region
* The unique, sweet-and-savory profile of Sicilian cuisine, featuring traditional staples like caponata, arancini, granita, and cannoli
* A quick look at regional wines and liqueurs, including Limoncello, Nero d’Avola, and Marsala.
🎧 Listen to the full episode of Food for Thought, celebrating 20 years of practical inspiration for living compassionately, sustainably, and healthfully.

This piece is part of a special series exploring the rich culinary traditions of Italy, where we journey through the distinct plant-based heritage of the Southern, Central, and Northern regions, including a deep dive into Tuscany. SUBSCRIBE TODAY!

Episodes in this series:
* Italian Cuisine (Part 1): Pizza, Pasta, and Produce of Southern Italy
* Italian Cuisine (Part 2): Central Italy — Forests, Farms, and Funghi
* Italian Cuisine (Part 3): Beans, Biscotti, Bread…and Olive Oil of Tuscany
* Italian Cuisine (Part 4): Polenta, Focaccia, and Tiramisu of Northern Italy
2027 Joyful Vegan Trips
Slowly but surely, our 2027 trips are going live! You can book those that are live and pre-register to get first dibs on those that are about to go live! You don’t have to pay a cent or commit to a trip (that doesn’t exist yet!), but pre-registering puts you first in line.
* Book Culture, Cuisine and Conservation in Cambodia! Now LIVE!
* Pre-Register for Provence, France
* Pre-Register for Japan in the Fall
Affiliate Links
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.

Thanks for reading! This post is public so feel free to share it.



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