Blog

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

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

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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.

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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.

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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!

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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

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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.

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I've been celebrating a vegetarian Thanksgiving for 23 years and a vegan one for 16, and deciding what to serve each year is the most difficult part; not because of the lack of options but precisely because there are so many.

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On the basis of compassion and good sense, the California State Legislature made it illegal to sell foie gras as of July 2012. The production of foie gras necessarily involves the force-feeding of ducks and geese, resulting in a diseased and painfully enlarged liver, for which the animals are eventually killed.

All for a cracker spread.

In 2011, the California State Legislature made it illegal to sell shark fins. The ban became effective as of July 1, 2013. To keep restaurants in supply, sharks -- as many as 70 million a year -- are caught, have their fins sliced off and are thrown back into the ocean to die a slow death, gravely affecting not only those individuals but the larger ecosystem and the population of dozens of shark species.

All for a soup ingredient.

Since the foie gras ban went into effect, most restaurants have taken it off their menus, but some have been either overtly selling it or covertly offering it to knowing customers as a "secret" menu item. Some restaurant owners are delighting in the creative ways they're exploiting a loophole in...

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Last month, an employee at a Fresno slaughterhouse shot four co-workers before attempting to take his own life. Many claimed to be puzzled by this outburst, and the president of the slaughterhouse declared the incident to be a "random act." For more, listen below.

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With access to healthful fruits and vegetables lacking in many areas of Oakland, the city is modifying its zoning regulations to make it easier for people to grow and sell edible plants... For more, listen below.

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