And I'm and Welcome to Food for Thought. My name is Colleen Patrick Gidro. While I work on some new episodes for you I wanted to share an episode from the archives

I'm working every day on new episodes and have some really exciting ones coming up so thanks for your patience

in addition to working on some

wildlife projects and policies that will have a huge impact on urban

wildlife and individual animals here in the San Francisco Bay Area.

I have, as you know, been teaching weekly online cooking classes.

They began when we were all in lockdown because of the COVID-19 pandemic which is not over and many of us are still

staying at home and so I can imagine these classes continuing after the pandemic is gone in the future. When that happens,

we all look forward to that. But in the meantime, you can go to joyful vegan.com slash events

to sign up for any of the classes you like. I just added several new

classes for the summer including summertime fruit treats. I'm very excited

about watermelon mint granita, fresh fruit pops, and coconut

ambrosia fruit salad, as well as homemade in the airfrier.

We've got buffalo cauliflower, spiralized sweet potato pasta

with walnut

alfredo sauce and carrot fries.

We've got an Independence Day celebration with carrot hot dogs,

curried better than chicken salad

and strawberry parfait with vanilla custard.

We've got a classic south of France proven salt cuisine class with ratatoue, olive and

caper topanade chocolate moose.

We have a taste of tuskenany, Panzanella, which is a delicious

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