Welcome to Food for Thought, The Place to Explore, Celebrate, and Manifest a life motivated and defined by unconditional compassion and optimal wellness.

My name is Colleen Patrick Gudro, and I am your host while I work on new podcast episodes

for you I wanted to make sure you had something while you waited. Rancho

Compassion a farmed animal sanctuary located in California, not far from me, and founded by none other than the amazing Meoko Shinner, yes, founder of Meoko's butter and and Cheese and All Things Amazingly Delicious,

recently asked me to present at an event of theirs on the topic of Compassion.

I was absolutely honored to do so and while the event has passed the topic itself of course is timeless so I thought you might enjoy it and that's what I'm sharing with you today.

I'll be back soon in's what I'm sharing with you today. I'll be back soon. In the meantime, I'm hosting a virtual

holiday party to connect all of you, to have some fun, to reflect on the past year and plan for the next there will be games and giveaways and a special guest.

And while I opened it up to subscribers and supporters and cooking class students first,

before I announced it to the general public I wanted to give

you my podcast listeners a chance to join. There are a few spots left so please go to joyful vegan.com

slash classes if you'd like to attend this party.

While it's free to attend, you do need to RSVP. So head over to Joyful Vegan.com, again, slash classes, as soon as possible.

And while you're there at JoyfulVeegan.com slash classes,

I hope you consider registering for one or both of the remaining online cooking classes of 2020.

There is a special two-class bundle if you'd like to sign up for both,

you get a discount. The first one is holiday food gifts in which we'll be doing

Salted caramel sauce which is amazing chocolate truffles and snowball cookies and the Christmas

cookies class we're doing cut-out sugar cookies of course and royal icing. I started these classes in response to our emergency pandemic crisis and I have been so grateful to everyone who has signed up and joined these classes.

And I realize that it's pretty clear that they're filling a need and a desire, so I am fully embracing them and I'm working diligently on the schedule and themes and menus and recipes for 2021.

So that's something I'm also super focused on right now while I also work on probably the last episode of 2020, last podcast episode. So I'm off to do more of that.

More soon.

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