I've got a lot to say, and I do so in various mediums, including my books, National Public Radio (for whom I'm a contributor), articles, and essays. Read my writings here.

Recent Writings


Returning to the 10 Stages of What Happens When You Stop Eating Animals, today we wrap up Stage 7: Effective Communication. In Part One, I covered our first five strategies:

*Creating Intention

*Practicing Active Listening

*Asking Questions

*Having a Sense of Humor

*Knowing Where You End and Another Person Begins

In Part Two, I offer five more strategies to help us communicate unapologetically, respectfully, productively, compassionately, and effectively. Listen to Part One below.

Thank you to listener supporters and our sponsors The American Antivivisection Society and Nature's Food. (Shop for Nature's Food at and receive $5 when you use the promo code 26381.)

Listen by subscribing to the RSS feed or listening through...


Returning to our 10 Stages of What Happens When You Stop Eating Animals, today we tackle Stage 7: Effective Communication. This is the stage at which you begin to feel more comfortable in your own vegan skin, including how to speak to people who push back when you tell them you’re vegan or who are hostile or passive aggressive or disrespectful. You learn the importance of finding your voice and of being unapologetic about living compassionately and healthfully. Today is only PART ONE of 10 strategies for effective communication skills to be the best ambassador of compassion and wellness.

Listen by subscribing to the RSS feed or listening through iTunes, Stitcher, or...

coconut-bacon (2).jpg

As I always say, we don’t “crave” animal-based meat, dairy, and eggs, but we do crave fat, salt, flavor, texture, and familiarity, and this recipe has it all in spades! In our compassionate recipe, the coconut provides the fat, the liquid smoke provides the smokiness, the tamari provides the salt, and all together, it’s incredibly flavorful! This recipe is from The 30-Day Vegan Challenge. Get your copy below.


2 tablespoons liquid smoke (hickory or mesquite flavor)

2 tablespoons tamari soy sauce

1 tablespoon maple syrup or agave nectar

1 tablespoon water

3½ cups (200 g) unsweetened coconut flakes


Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a large bowl, stir together the liquid smoke, tamari soy sauce, maple syrup or agave nectar, and water.

Add the coconut flakes to the bowl, and using a rubber spatula, gently toss together the coconut with the liquid mixture until the coconut flakes are...


If you live on this planet and care about its health, longevity, and future, then every day is Earth Day. I believe the only thing that will truly save this planet from us is a shift in our perception: viewing ourselves OF this Earth not on it and viewing ourselves as one of the animals -- not better than or separate from them.

However, if you need to use Earth Day (April 22nd) as an inspiration to change some habits, then here’s where you can start.

  1. Drive less. It’s better for you and better for the environment. That could mean walking or cycling, but challenge yourself to avoid using the car when you can easily walk -- even if it’s a mile to the store or your appointment. I factor walking into my day and use it as a time to catch up on listening to favorite podcasts or talking to family, friends, or colleagues.

  2. Grow your own food. Whatever you can do to eliminate someone else growing for you will reduce the resources that go into transporting the food to your belly. Even if it’s a small herb garden, it will make a difference, and your taste...


Colleen Patrick-Goudreau's ambitious project to sleep at least one night in each of California's 58 counties has reaped terrific rewards.


It's remarkable that there are people in the world fighting for the right to violate animals, but many chefs and foodies alike choose taste buds over compassion. Just because we can do something doesn't mean we should. Listen to this brief radio editorial I recorded for National Public Radio about the California bans on foie gras and shark fin soup and how some people are fighting to overturn them.


I'm very proud to be a contributor to my National Public Radio station, KQED. In this 2-minute radio editorial, I explain why when I encounter a stray animal, I can't help but help. And, so I'm always prepared.


I've been vegan for 15 years, and I've been eating meat the entire time. I've also been drinking milk and baking with butter.

Not mock meat. Not fake butter. Not imitation milk.

I'm very proud to be a contributor to my National Public Radio station, KQED. My latest editorial is called Meat, Milk, and Butter for Vegans. Take a 2-minute listen. And please share far and wide!


I'm so proud to have been contributing to KQED Radio for 11 years. My very first editorial was about having a turkey-free Thanksgiving, reminding listeners that 45 million turkeys are killed just for this one day. Eleven years later the same time of year, I return again to having a turkey-free Thanksgiving, reminding listeners that we don't have to choose between honoring tradition and adhering to our values


From a radio editorial I wrote for KQED / National Public Radio (NPR): Colleen Patrick-Goudreau discovers that the dreamy neighborhood she thought she grew up in really does exist.


Support Colleen's Work


Join Colleen's Mailing List

* indicates required

Partners in Compassion

  • NF_JoyfulVeganBanner.jpg
  • jv_meat-animal-research_ad.jpg
  • 350x350-pure-ad.jpg
  • 3542547c50e5.jpg
  • 513_May_07_2013_00_59.jpg
  • Animalrefuge2.png

Food for Thought Podcast


Social Media