Podcasts about vegetariana

Fiquem connosco a falar de livros de forma despreocupada e já sabem que apreciamos imenso o vosso feedback!Boas leituras!Durante este episódio falamos de seguintes livros:“A Vegetariana” de Han KangTrilogia “A Primeira Lei”, de Joe AbercrombieA Lâmina A ForcaA Coroa “Demon Copperhead” de Barbara Kingsolver“Uma Pequena Vida” de Hanya Yanagihara“As Cinco Mães de Serafim” de Rodrigo Guedes de Carvalho“A História de Roma” de Joana Bértholo“A Geração Ansiosa” de Jonathan Haidt“Intermezzo” de Sally Rooney“Patriota” de Alexei Navalny“Orbital” de Samantha Harvey“⁠The Anthropologists” de Aysegül Savas (Edição UK)“Stolen Pride” de Arlie Russell Hochschild (Edição USA)“In Ascension” de Martin MacInnes (Edição USA)“Growth” de Daniel Susskind (Edição UK)“Someone Like Us” de Dinaw Mengestu  (Edição USA)“The Work of Art” de Adam Moss (Edição USA)“Why We're Polarized” de Ezra Klein“Les Gratitudes” de Delphine de Vigan“Bellman Noir Trilogy” by Niklas Natt och Dag1793 1794 1795 “Amy e Isabelle” de Elizabeth Strout“Porque Falham as Nações” de Daron Acemoğlu & James A. Robinson“O Que a Chama Iluminou” de Afonso Cruz

Quando uma canção da Eurovisão se torna senha de uma revolução, percebemos que a fronteira entre cultura e política é mais porosa do que imaginamos. Neste episódio, Manuel Cardoso e o politólogo João Pereira Coutinho exploram esta relação complexa com uma dose generosa de humor e perspicácia.Será possível criar arte apolítica? Existirá uma cultura «de direita» e outra «de esquerda»? E qual o papel do Estado – mecenas, curador ou censor?Da alta cultura aos memes, do cinema de Hollywood aos blogs dos anos 2000, a conversa navega pela forma como a cultura molda – e é moldada por – ideias políticas.Descubra por que razão os vilões do cinema já não são chineses ou como as artes, que influenciaram a Revolução Francesa e os nacionalismos, são hoje condicionadas pelas redes sociais. Um episódio que promete fazer pensar.REFERÊNCIAS E LINKS ÚTEISBERARDINELLI, Alfonso, «Direita e Esquerda na Literatura» (2021, Âyiné)CARVALHO, Mário de, «Era bom que trocássemos umas ideias sobre o assunto» (1995, Caminho)DOUTHAT, Ross, «The Decadent Society: How We Became a Victim of Our Own Success» (2020, Simon & Schuster)KANG, Han, «A Vegetariana» (2017, Dom Quixote)LAMPEDUSA, Giuseppe Tomasi di, «O Leopardo» (2007, Dom Quixote)MIŁOSZ, Czesław, «A Mente Aprisionada» (2018, Cavalo de Ferro)ORWELL, George, «1984» (2021, Antígona)PERL, Jed, «Authority and Freedom: A Defense of the Arts» (2022, Knopf)STEINER, George, «No Castelo do Barba Azul: Algumas Notas para a Redefinição da Cultura» (1992, Relógio D'Água)WILDE, Oscar, «A Intransigente Defesa da Arte» (2022, Guerra & Paz)BIOSMANUEL CARDOSOÉ humorista e um dos autores do programa de sátira política «Isto É Gozar Com Quem Trabalha», da SIC. Faz parte do podcast «Falsos Lentos», um formato semanal de humor sobre futebol. É o autor da rubrica radiofónica diária «Bem-vindo a mais um episódio de», nas manhãs da Rádio Comercial. Contribui semanalmente para o Expresso, desde 2023, com uma crónica semanal.JOÃO PEREIRA COUTINHOProfessor do Instituto de Estudos Políticos da Universidade Católica, onde se doutorou em Ciência Política e Relações Internacionais. É autor dos livros «Conservadorismo» e «Edmund Burke – A Virtude da Consistência». Ao longo de 25 anos tem assinado artigos na imprensa nacional e é colunista do diário brasileiro «Folha de S. Paulo», o maior jornal da América Latina.  

La Vegetariana es mucho más que una historia sobre dejar de comer carne. Es una novela sobre el cuerpo, la violencia íntima y la necesidad de escapar. En este episodio, exploro cómo Han Kang construye una protagonista que dice “no” a través del silencio, la fragilidad y una transformación radical. Pero ese rechazo también tiene un costo: ¿podemos mantener la cordura cuando decidimos romper con todo?https://linktr.ee/bibliotequeando

No episódio de hoje, Afonso Borges fala sobre o livro "Sem despedidas", da autora sul-coreana Han Kang, vencedora do Nobel de Literatura. Confira!See omnystudio.com/listener for privacy information.

El año pasado la coreana Han Kong ganó el Premio Nobel de Literatura. Una de sus obras más conocidas es la que discutimos con nuestra amiga, Aliana Bigio, a quien conocen por su proyecto Consentimiento. Con ella hablamos justamente de eso: de consentir, del poder de agencia de las mujeres, de salud mental, de las violencias cotidianas y de tantas cosas más. Este es un episodio para reflexionar. Este episodio es traído a ustedes por: Lau Adventures: todo lo que necesitas para vivir esa aventura que siempre has soñado. lauadventures.com Jabonera Don Gato: ¡Váyase a bañar! Visita jaboneradongato.com y usa el código delibroenlibro Lingovox Translation Studio: para tus necesidades lingüísticas no busques en otro lugar. facebook.com/lingovox Editora Educación Emergente: libros con compromiso social. #LiberaTuLectura www.editoraemergente.com

Hoy hablaremos sobre un tema que genera muchas dudas en las familias: las dietas vegetarianas y veganas en la infancia. Sabemos que cada vez más familias eligen este tipo de alimentación, ya sea por razones éticas, medioambientales o de salud. Pero, ¿son seguras para niños y niñas en crecimiento? ¿Qué recomendaciones dan los expertos? Hoy resolveremos estas dudas basándonos en la evidencia científica y en lo que dicen organismos como la Asociación Española de Pediatría (AEP) y la Asociación Americana de Pediatría (AAP). Más información de la comunidad: bit.ly/hoysecome

Si te ha aportado te agradecería si compartes este episodio y dime si te ha gustado, en qué puedo mejorar para que sigas aprendiendo y disfrutando conmigo.

Send us a textAnalizamos por qué la dieta carnívora —un patrón de alimentación que elimina todos los alimentos vegetales— plantea graves riesgos para la salud a pesar de su creciente popularidad. Este enfoque restrictivo genera peligrosas deficiencias nutricionales que se desarrollan gradualmente con el tiempo, lo que puede tener graves consecuencias a largo plazo. • La dieta carnívora elimina todos los alimentos vegetales, lo que genera deficiencias nutricionales críticas.• La ausencia total de fibra aumenta considerablemente el riesgo de cáncer colorrectal.• La deficiencia de vitamina C puede provocar síntomas de escorbuto, como fatiga y mala cicatrización.• La falta de antioxidantes y fitonutrientes deja las células vulnerables al daño oxidativo.• Sin fibra prebiótica, el microbioma intestinal se ve comprometido, lo que aumenta la inflamación.• El alto consumo de carne está clasificado por la OMS como cancerígeno o probablemente cancerígeno.• El aumento del consumo de proteína animal ejerce una presión significativa sobre la función renal.• La salud cardíaca se ve afectada por el aumento de la ingesta de grasas saturadas sin los efectos protectores de la fibra.• No existen estudios a largo plazo que demuestren la seguridad de la dieta carnívora, pero sí evidencia significativa de riesgos.• El control regular de los análisis ayuda a rastrear los indicadores de salud internos antes de que los problemas se agraven.Realice controles de laboratorio regularmente para comprender las tendencias de su salud, especialmente la función renal, que disminuye mucho antes de que aparezcan los síntomas. Consulte con un dietista titulado antes de realizar cambios significativos en su dieta para garantizar que se cubran sus necesidades nutricionales y, al mismo tiempo, apoyar sus objetivos de salud específicos. Thank you for listening. Please subscribe to this podcast and share with a friend. If you would like to know more about my services, please message at fueledbyleo@gmail.comMy YouTube Channel https://www.youtube.com/channel/UC0SqBP44jMNYSzlcJjOKJdg

Luis Herrero y Ayanta Barilli hablan sobre el libro de Han Kang.

Conversamos sobre La Vegetariana, de Hang Kang escritora ganadora del premio Nóbel, una novela que nos encantó, y que leímos en nuestro club de lectura en línea  @CLUBDELECTURA_ALTOVIAJE  . En este episodio, hacemos una suerte de reseña, damos nuestras opiniones y hacemos un análisis del libro. ➡️​ CLUB DE LECTURA ON LINE ➡️​ NEWSLETTER ➡️​ AUDIOLIBRO LA VEGETARIANA (Fragmento).

Conversamos sobre La Vegetariana, de Hang Kang escritora ganadora del premio Nóbel, una novela que nos encantó, y que leímos en nuestro club de lectura en línea  @CLUBDELECTURA_ALTOVIAJE  . En este episodio, hacemos una suerte de reseña, damos nuestras opiniones y hacemos un análisis del libro. ➡️​ CLUB DE LECTURA ON LINE ➡️​ NEWSLETTER ➡️​ AUDIOLIBRO LA VEGETARIANA (Fragmento).

Por esta altura, os jornais fazem as suas listas de melhores livros do ano - e o Ponto Final, Parágrafo não é exceção. Neste episódio, Magda Cruz e Bruna Martiolli, professora e ávida leitora, vão rever o ano em livros e ver o que de melhor se publicou em 2024.  Livros mencionados no episódio: 8:37 - «No Tempo das Cerejas», de Célia Correia Loureiro 10:35 - «Revolução», de Hugo Gonçalves 15:32 - «Morro da Pena Ventosa», de Rui Couceiro 18:30 - «A Vegetariana», de Han Kang 22:32 - «Falar Piano, Tocar Francês», de Martim Sousa Tavares 25:10 - «Não Há Pássaros Aqui», de Victor Vidal 32:45 - «Augusta B. ou As Jovens Instruídas 80 Anos Depois», de Joana Bértholo 35:45 - «Perder-se», de Annie Ernaux 38:05 - «Ensaio sobre a Cegueira», de José Saramago 41:51 - «Misericórdia», de Lídia Jorge 46:02 - «As Coisas que faltam», de Rita da Nova 47:30 - «Amor Estragado» e «Viagens com o Medhi», de Ana Bárbara Pedrosa 51:42 - «Adrenalina», de Filipa Leal 54:46 - «A Gorda» e «Caderno de Memórias Coloniais», de Isabela Figueiredo 56:45 - «A Pediatra», de Andrea Del Fuego 1:00:55 - «Vemo-nos em agosto», de Gabriel García Márquez 1:01:53«Notas sobre a Impermanência, de Paula Gicovate e «O Corpo dela e outras partes», de Carmen Maria de Machado 1:03:02 -  «A Desobediente: biografia de Maria Teresa Horta», de Patrícia Reis 1:07:29 - «O que é que eu Estou Aqui a Fazer? João Francisco Gomes conversa com Ricardo Araújo Pereira sobre Deus, a fé, o humor e a morte, de João Francisco Gomes e Ricardo Araújo Pereira 1:09:32 - «O meu pai voava», de Tânia Ganho 1:10:28 - «Bits and Pieces: My Mother, My Brother, and Me», de Whoopi Goldberg 1:15:35 - «The World According To Joan Didion», de Evelyn Mcdonnell 1:16:17 - «Blue Nights», de Joan Didion 1:16:40 - Coleção «O Árabe do Futuro», de Riad Sattouf 1:17:28 - «Deriva», de Madalena Sá Fernandes 1:18:20 - «Claridade», de João Luís Barreto Guimarães 1:19:01 - «A papoila e o monge» e «Introdução à pintura rupestre», de José Tolentino Mendonça 1:19:46 - «Produto interno lírico», de José Jorge Letria 1:20:29 «Catarina e a Beleza de Matar Fascistas», de Tiago Rodrigues  Considera contribuir no Patreon para ter acesso a episódios bónus, crónicas e novas rubricas: patreon.com/pontofinalparagrafo Contacto do podcast: pontofinalparagrafo.fm@gmail.com Segue o Ponto Final, Parágrafo nas redes sociais: Instagram, Twitter e Facebook Produção, apresentação e edição: Magda Cruz Genérico: Nuno Viegas Logótipo: Gonçalo Pinto com fotografia de João Pedro Morais

Nota: o novo livro da Han Kang sairá em Janeiro e não em Fevereiro, como mencionado no episódio. Livros mencionados: Bread in the Wilderness, Thomas Merton; Odisseia, Homero; By Grand Central Station I Sat Down and Wept, Elizabeth Smart; A Divina Comédia, Dante; A Palavra que Resta, Stênio Gardel; A Desobediente, Patrícia Reis; A Vegetariana, Han Kang; Intermezzo, Sally Rooney; Slaughterhouse 5, Karl Knausgard; As Benevolentes, Jonathan Littell. Sigam-nos no instagram: @leiturasembadanas Edição de som: Tale House

E se una mamma è vegana o vegetariana, come seguire una corretta alimentazione?Risponde la Dott.ssa Elisabetta Colonese, medico specialista in Ginecologia e Ostetricia presente e operativa sulla piattaforma di sanità digitale Doctolib.itPer saperne di più ->> https://www.nostrofiglio.it/gravidanza/salute-e-benessere/cosa-mangiare-in-gravidanza

Call Caryn's personal archive number to hear the most recent five episodes of It's All About Food: 1-701-719-0885 Nava Atlas, Vegan Soups and Stews for All Seasons Nava Atlas's first book was Vegetariana, originally published in 1984 and most recently updated in 2021. She has written many vegetarian and vegan cookbooks, including American Harvest, Plant-Powered Protein, 5-Ingredient Vegan, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates trade and limited edition visual books on women's issues, notably, The Literary Ladies' Guide to the Writing Life and Secret Recipes for the Modern Wife. Visit her websites, The Vegan Atlas (theveganatlas.com) and Literary Ladies Guide (literaryladiesguide.com). She lives in the Hudson Valley region of New York State.

Os estrangeiros dizem que só comemos carne e batatas, mas não é bem assim. Os legumes na cozinha portuguesa são quase sempre um “mal menor” à beira do prato, mas muitas vezes esquecemo-nos que existem as sopas. Oiça mais um episódio do podcast O Homem Que Comia Tudo. Nós temos das melhores sopas do mundo, e sim, muitas delas levam carne ou enchidos, mas não podemos dizer que a nossa cozinha não tem pratos vegetarianos.See omnystudio.com/listener for privacy information.

In the mid-1980s, when Nava Atlas released her first cookbook, Vegetariana, there were only about a dozen vegetarian cookbook authors in mainstream publishing. At the time, vegetarianism was considered unconventional, and veganism was virtually unknown to the general public. Nava was one of the pioneers pushing plant-based cuisine forward when it was still a niche, almost radical, lifestyle choice. Today, with the plant-based movement firmly in the mainstream, Nava's influence has grown alongside it. Veganism is now ubiquitous in bestselling cookbooks, food blogs, social media, and stores. A Personal Journey from Vegetarianism to Veganism Nava's personal journey from vegetarianism to veganism reflects this cultural shift. She initially turned away from meat in her teens, driven by instinct rather than access to much information about animal welfare. As she became more aware of the ethical and environmental consequences of animal agriculture, she and her family transitioned to a fully vegan lifestyle. A visit to a dairy farm, where she learned about the realities of dairy production, was a key turning point, reinforcing her decision to align her lifestyle with her values. Her family embraced the change, and her two children remain committed vegans today. Blending Art and Cuisine As a lifelong artist, Nava combines her creativity with cooking. Her early cookbooks were a blend of hand-drawn illustrations and food lore, creating a unique artistic approach to plant-based cuisine. Over the years, her cookbooks have evolved into visually stunning collections, with professional photography showcasing the beauty of plant-based dishes. Titles like Vegan Soups and Hearty Stews for All Seasons highlight Nava's ability to make plant-based eating approachable, with simple, delicious recipes that emphasize ease and flavor. The Role of Family in Embracing Compassionate Living Family has played a significant role in Nava's plant-based journey. From raising her children as vegetarians to fully embracing veganism as a family, she has always prioritized compassion and ethics in her lifestyle. Her children, who have never eaten meat, are now adults and remain dedicated vegans, reflecting the deep impact of her teachings. Full post at www.HealthScience.org/107-Nava-Atlas

LA VEGETARIANA, de Hang Hang en clave de audiolibro. Novela sobre la cual conversaremos en nuestro club de lectura on line, durante el mes de Diciembre. ➡️​ CLUB DE LECTURA ON LINE: https://bit.ly/3XVAD5j ➡️​ NEWSLETTER: https://bit.ly/4gSL9D4 La vegetariana,de Hang Kang (Escritora recientemente galardonada con el premio Nóbel de literatura) cuenta la historia de Yeong-hye, un ama de casa que, un día, decide repentinamente dejar de comer carne después de una serie de sueños que incluían imágenes de matanzas de animales. Esta abstención la lleva a distanciarse de su familia y de la sociedad. La historia se cuenta en tres partes: La vegetariana, La mancha mongólica y Los árboles en llamas.

LA VEGETARIANA, de Hang Hang en clave de audiolibro. Novela sobre la cual conversaremos en nuestro club de lectura on line, durante el mes de Diciembre. ➡️​ CLUB DE LECTURA ON LINE: https://bit.ly/3XVAD5j ➡️​ NEWSLETTER: https://bit.ly/4gSL9D4 La vegetariana,de Hang Kang (Escritora recientemente galardonada con el premio Nóbel de literatura) cuenta la historia de Yeong-hye, un ama de casa que, un día, decide repentinamente dejar de comer carne después de una serie de sueños que incluían imágenes de matanzas de animales. Esta abstención la lleva a distanciarse de su familia y de la sociedad. La historia se cuenta en tres partes: La vegetariana, La mancha mongólica y Los árboles en llamas.

durée : 00:28:54 - Les Midis de Culture - par : Marie Labory - La comédienne et metteuse en scène italienne Daria Deflorian présente son adaptation du roman de Han Kang, prix Nobel de littérature 2024, “La Vegetariana”. - réalisation : Laurence Malonda - invités : Daria Deflorian Comédienne, metteur en scène et auteur

Spreng, Eberhard www.deutschlandfunk.de, Kultur heute

Una dieta vegetariana ben pianificata può supportare la salute e migliorare le prestazioni sportive. Analizziamo come soddisfare il fabbisogno proteico e i nutrienti essenziali, sfatando miti sull'alimentazione vegetariana e fornendo consigli pratici per atleti e sportivi. Un approccio bilanciato rende la dieta vegetariana un valido alleato per raggiungere obiettivi di benessere e performance. Segui Postura Da Paura su Instagram e Facebook per trovare altri consigli e informazioni per vivere una vita più equilibrata e serena. Per noi il movimento è una medicina naturale, visita il sito www.posturadapaura.com per trovare il programma di allenamento più adatto alle tue esigenze. Come promesso ecco le fonti citate durante la puntata: Araújo, M. N. de, Palma, A., & Cocate, P. G. (2021). How the vegetarian diet influences recreational and professional athletes' physical performance: A systematic review. Research, Society and Development, 10(9), e26910917952. https://doi.org/10.33448/rsd-v10i9.17952 Baroni, L., Pelosi, E., Giampieri, F., & Battino, M. (2023). The VegPlate for Sports: A Plant-Based Food Guide for Athletes. Nutrients, 15(7), 1746. https://doi.org/10.3390/nu15071746 Baroni, L., Goggi, S., & Battino, M. (2018). VegPlate: A Mediterranean-Based Food Guide for Italian Adult, Pregnant, and Lactating Vegetarians. Journal of the Academy of Nutrition and Dietetics, 118(12), 2235–2243. https://doi.org/10.1016/j.jand.2017.08.125 Katharina C, W. (2020). Vegan Diet in Sports and Exercise – Health Benefits and Advantages to Athletes and Physically Active People: A Narrative Review. International Journal of Sports and Exercise Medicine, 6(3). https://doi.org/10.23937/2469-5718/1510165 Kerksick, C. M., Arent, S., Schoenfeld, B. J., Stout, J. R., Campbell, B., Wilborn, C. D., Taylor, L., Kalman, D., Smith-Ryan, A. E., Kreider, R. B., Willoughby, D., Arciero, P. J., VanDusseldorp, T. A., Ormsbee, M. J., Wildman, R., Greenwood, M., Ziegenfuss, T. N., Aragon, A. A., & Antonio, J. (2017). International society of sports nutrition position stand: Nutrient timing. In Journal of the International Society of Sports Nutrition (Vol. 14, Issue 1). BioMed Central Ltd. https://doi.org/10.1186/s12970-017-0189-4 Lynch, H., Johnston, C., & Wharton, C. (2018). Plant-based diets: Considerations for environmental impact, protein quality, and exercise performance. In Nutrients (Vol. 10, Issue 12). MDPI AG. https://doi.org/10.3390/nu10121841 Melina, V., Craig, W., & Levin, S. (2016). Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. Journal of the Academy of Nutrition and Dietetics, 116(12), 1970–1980. https://doi.org/10.1016/j.jand.2016.09.025 Pohl, A., Schünemann, F., Bersiner, K., & Gehlert, S. (2021). The impact of vegan and vegetarian diets on physical performance and molecular signaling in skeletal muscle. Nutrients, 13(11). https://doi.org/10.3390/nu13113884

Três anos de Livra-te!

#FelipeAvello en vivo desde Teatro Nescafé y Centro Mori 2024 Extractos de los shows realizados el 5 de septiembre en Centro Mori Recoleta y el 23 de septiembre en el Teatro Nescafé de las Artes. Si quieres ver este capitulo en video, lo podrás encontrar en nuestro canal de Youtube https://www.youtube.com/@FelipeAvelloOficial Capítulo: https://www.youtube.com/watch?v=Q0IvYUcMYJ0 También nos puedes encontrar en: Instagram: https://instagram.com/felipeavellooficial?igshid=MzRlODBiNWFlZA== TikTok: https://www.tiktok.com/@felipeavellooficial?_t=8g1JYWMrkRB&_r=1 Para próximos shows y compra de entradas visita: https://felipeavello.cl/

Periodista y escritora surcoreana, Han Kang nació en 1970. Estudió Letras y después de graduarse trabajó en varias revistas. Imparte clases de Creación Literaria en el Instituto de Seúl, a la vez que se dedica a la escritura de cuentos y novelas. Su primera obra, El amor de Yeosu, data de 1995. Ganó el Premio de Novela Coreana con su novela corta El niño Buda. Con "La vegetariana", ganó en 2016 el prestigioso Premio Man Booker International Prize. Tanto La vegetariana como El niño Buda han sido adaptadas al cine. El galardón le ha sido concedido “for her intense poetic prose that confronts historical traumas and exposes the fragility of human life». AVISO LEGAL: Los cuentos, poemas, fragmentos de novelas, ensayos y todo contenido literario que aparece en Crónicas Lunares di Sun podrían estar protegidos por derecho de autor (copyright). Si por alguna razón los propietarios no están conformes con el uso de ellos por favor escribirnos al correo electrónico cronicaslunares.sun@hotmail.com y nos encargaremos de borrarlo inmediatamente.  Si te gusta lo que escuchas y deseas apoyarnos puedes dejar tu donación en PayPal, ahí nos encuentras como @IrvingSun  https://paypal.me/IrvingSun?country.x=MX&locale.x=es_XC 

Presidente da Associação Portuguesa de Editores e Livreiros destaca originalidade de Han Kang. A sul coreana é publicada em Portugal. É conhecida por livros como "A Vegetariana" e "Lições de Grego".See omnystudio.com/listener for privacy information.

Hoy, en el episodio 70, nos acompaña Verónica Belli, quien nos abre su corazón y nos comparte su testimonio de salud. Nos cuenta cómo cayó en la cultura de dieta en la que caen muchas jovencitas buscando lucir delgadas hasta experimentar trastornos alimenticios y eventualmente adoptar una dieta vegana por cinco años hasta sufrir problemas digestivos que comprometieron seriamente su salud y le provocaba dolor estomacal permanente.  Nos narra su camino de transición hacia una dieta ancestral densa en nutrientes incorporando entre otros alimentos, carne, grasas, órganos y caldos y cómo su salud completa comenzó a mejorar hasta recuperar su sistema digestivo, lograr quedar embarazada ya teniendo un cuerpo completamente nutrido y dar a luz a un niño completamente saludable.  Finalmente, nos enfatiza la importancia y el valor de la propuesta de la Fundación Weston A. Price de alimentarnos con una dieta densa en nutrientes para impactar de manera positiva nuestra salud y la de futuras generaciones.  Verónica es natural de Perú. Es ingeniera forestal de la Universidad Nacional Agraria La Molina.  Estudió programas de permacultura y agricultura regenerativa en Perú, Chile y Argentina. También estudió una maestría en alimentación y nutrición de la Universidad Peruana de Ciencias Aplicadas. Desde inicios del 2019, está a cargo de las redes sociales en español de la Fundación Weston A. Price y de las traducciones al español para la página web. Además, trabaja apoyando pueblos indígenas a través de un fondo de financiamiento para empresas indígenas. Su información de contacto: westonaprice_espanol  Preguntas, comentarios, sugerencias: tradicionessabias@gmail.com    Recursos en español de la Fundación Weston A. Price:  Página web WAPF en Español - https://www.westonaprice.org/espanol/ Cuenta de Instagram - westonaprice_espanol Guía alimentación altamente nutritiva, saludable y placentera - 11 principios dietéticos Paquete de Materiales GRATIS: https://secure.westonaprice.org/CVWEBTEST_WESTON/cgi-bin/memberdll.dll/openpage?wrp=customer_new_infopak_es.htm Folleto "La Leche Real", de Sally Fallon: - https://www.westonaprice.org/wp-content/uploads/La-leche-real.pdf  Música de Pixabay:  Sound Gallery y SOFRA      

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Mi experiencia con la Dieta Vegetariana:  Sorpresas  y  lo que Aprendí en el Proceso 

Nava Atlas is an American cookbook author and illustrator known for her work on the groundbreaking and inventive “Vegetariana” and her “Vegan Soups and Stews For All Seasons,” now in its fourth edition.Truly a pioneer in the culinary world, activism, literature, and art, Vegetariana first hit bookshelves in 1984. Now, 37 years later, Nava's premier work encompassing recipes, food lore, and imaginative illustrations has been reborn for a whole new generation of compassionate cooks.Nava's “Vegan Soups and Stews For All Seasons,” features 120 Vegan Soup and Stew recipes that have been tried and true over the last 25 years. Nava's vegan chicken noodle soup is one of her favorite recipes from the book. Here is the recipe from her blog, The Vegan Atlas and make sure to follow her substack newsletter at The Vegan Atlas and Literary Ladies Guide is at Whether you're looking for a colorful global stew or a refreshing cold soup, there's something for every soup lover in these pages. EPISODE TRANSCRIPT:Stephanie [00:00:11]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people obsessed with food, and we do talk to a lot of cookbook authors, and I feel pretty honored today. I'm with, I feel like, a living legend, not only in the vegetarian category, but vegan category, and also a fellow soup lover, which is so exciting. Good morning, Nava. How are you? Welcome to the show, Nava Hatless.Nava Atlas [00:00:35]:Thank you. Thank you so much for having me. I'm really excited to be here, and I'll tell you why in a moment.Stephanie [00:00:41]:Okay. So let us talk because you have Vegetariana was one of your first books, which isNava Atlas [00:00:48]:This is my first.Stephanie [00:00:49]:Okay. And it is a hoot. It has, like, these hand drawn illustrations, little bits of wisdom throughout. It is really a well done book, and it was reissued in the last couple of years and made all completely vegan. Did you go vegan later in life? Or tell me about that transition.Nava Atlas [00:01:08]:It was exactly, I would say, 20. I go by my son's age because he was 10 when he went vegan, and now he's 32. So it's always easy for me to keep track. So, yeah, 22 years vegan. I was vegetarian since high school. So I was kind of an early adopter, not necessarily on the veganism side of it, but, you know, I remember even in being a weirdo as a vegetarian back then. And also I was gonna say that, you know, I've really seen this whole progression from analog to digital and, you know, wanting to familiarize myself with you, your work, your podcast. I went straight to and, of course, I'm going to forget.Nava Atlas [00:01:51]:Oh, John Kung. Yeah. And he was talking about Detroit, and I was so thrilled because I grew up right outside Detroit.Stephanie [00:02:02]:My radio partner grew up outside Detroit too. And I really I love Detroit. I visited and had, like, 4 very memorable days in my life.Nava Atlas [00:02:14]:It is an amazing city, and it's an an amazing transformation. The last time I was there was not that long ago. It was maybe a year ago a year ago, June. Sure. And, my friend was showing me around central downtown, and then I saw an article. I'm not sure if it was in New York Times or elsewhere statistic that statistic that says that downtown Detroit is actually safer than San Francisco.Stephanie [00:02:46]:Oh, I believe that. Yeah. I absolutely believe that. It is a really cool place to visit. The farmer's market alone was just mind blowing to me. So many just sheds upon sheds of makers, and I've always loved maker culture and people that make products, and I have podcasts about that too. And really just enjoy the craft of people making food and how hard they have to work and how delicious it is.Nava Atlas [00:03:15]:And so many vegan restaurants, you know, for me, that's really my interest. And, one that had started when I was in college in Ann Arbor, I am a University of Michigan graduate, was Ceva, and now they have that beautiful place in downtown Detroit that is delicious. It is, you know, expensive on a par with New York, still very much worth it. But I, you know, I'm really glad to see the city thriving because the city has been through so much. Yeah. And I have to admit, I did not get to Eastern Market on my last visit because I also really wanted to save some time to go to Ann Arbor, my alma mater, and see how I haven't been to Ann Arbor for a longer time and how that has transformed. It looks like a little city now. And then Royal Oak looks like Ann Arbor did when I went to something there.Stephanie [00:04:02]:It's funny. Yeah. So veganism, I will say so I do eat meat, and I knew people that were vegans, and I knew it was a thing. And, obviously, being in the food world, you're paying attention to trends. And, obviously, eating plant based is super beneficial health wise. And then I started working on my TV show, and my executive producer is vegan. And I just really felt like I had my eyes opened to what it really means to, like, live a vegan lifestyle. And for her, she's been doing it like you for so long.Stephanie [00:04:42]:It's just like, oh, I just don't eat meat. It's really no big deal at all. And we are so fortunate now in that we have so many choices and so many options in our food world. Writing a cookbook that's vegan specific to soup, I thought was probably not as hard as people think because a lot of soups are vegan if you're using a vegetable broth.Nava Atlas [00:05:03]:Right. They're vegan. So many soups are vegan already, and soup is a very plant forward type of food, maybe second only to salad.Stephanie [00:05:12]:Yeah. Exactly. And that's kinda how I think about soup because I make a lot of soup, but I also make a lot because I cook a lot. So I have all of the vegetable scraps and the broths and the little dribs and drabs of things that I'm always throwing into a soup. When you put your cookbook together, was it hard for you to think about, like, okay, what recipes am I gonna put in? What am I not?Nava Atlas [00:05:34]:So this book, like Vegetariana, has a long history. What you're holding in your hands now is the 5th edition. I've heard. Yeah. So I think I published it. I I had an agent back then, not the same one I have now, and she said, oh, you know, publishers are saying this is just too niche. It's too specific. Couldn't find a publisher.Nava Atlas [00:05:54]:So I thought, you know what? I'll publish it myself. And at the time, it was it was actually so many more people are self publishing now, but it was easier back then like a lot of things. It was a very small, really diminutive hand drawn book, and it did very well. So once I had proved myself, it was picked up by Little Brown. Then it went out of print at Little Brown. I went back to self publishing it. That same editor went to Random House, so she picked it up again, and then it went out of print. It you know, none of the additions before this one had as many photographs and they weren't designed as beautifully as I would have liked.Nava Atlas [00:06:38]:So it was really nice to get the whole process back into my hands.Stephanie [00:06:42]:The book is really beautiful. So did you publish this version yourself?Nava Atlas [00:06:47]:This one I did because, you know, after the 4th edition, it's the likelihood of another publisher publishing something that's been in and out of print so many times is probably close to nil. Even though it has sold lots of copies, you know, people want to move on to the new thing, to the fresh thing, and it's understandable.Stephanie [00:07:06]:I'm pretty impressed by that. Not only that you're in your 5th edition, but as a cookbook writer myself who does publish the more traditional route, you're probably, financially, it's a much better, amount of money per book that you make probably publishing yourself than going through a publishing house.Nava Atlas [00:07:28]:I was going to say maybe per book for the copies that you're lucky to sell, but, you know, really at a disadvantage from the perspective of distribution. That's a big thing. Yep. I have a good distributor, but, you know, I I feel I felt like, you know, I just want a beautiful edition of this book before I leave this mortal coil. But as far as making lots of money, no. I would say to your listeners, that's not the way to get rich.Stephanie [00:07:58]:Yeah. No. I just see, I think about it from the perspective of, like, okay. A traditional book, the author probably makes anywhere from 3 to $7 a copy.Nava Atlas [00:08:09]:Less than that.Stephanie [00:08:10]:Okay. And then a published book that you publish yourself, people say that you can make anywhere from 15 to $22 a copy.Nava Atlas [00:08:19]:Oh, maybe connect me with those people. I'd like to see where they got that information. Because Okay. You know, you're not doing huge printing, so your per unit cost is not great. Right. And also, I didn't wanna print overseas because, you know, that's another thing in itself and the books have to be printed way ahead of time. Yes. And so I did it domestically, which I think they did a beautiful job.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:08:42]:It is beautiful. But the perNava Atlas [00:08:43]:unit cost is going to be a little bit more. But, you know, this was a, a labor of love, I would say, to get it into print in a fashion that I'm really happy with. Because I do like you, I absolutely love soup. I think that I would say it's my very favorite category of food and eating. It just it's so digestible. And like I said, with the title, soups and stews for all seasons, you make them every time. If your people think of it fall, winter, but I love a cold summer soup. There's nothing more refreshing for dinner than, you know, when it's a warm evening like the summer we've had this past summer to have a a really delicious cold soup.Stephanie [00:09:26]:And like gazpacho can be revelatory. Right?Nava Atlas [00:09:30]:Absolutely. And a lot of these soups also, I would say in my summer chapter, about half of them are no cook. So that's great for those times where you feel like you just don't wanna turn on a single burner. Watermelon gazpacho is one of my newer favorites.Stephanie [00:09:45]:I did not see that in there. I'll have to look back. That sounds really interesting to me. Chilled soup is always a little I don't get there. I get there when it's really hot. I just don't think about it unless it's super hot.Nava Atlas [00:10:00]:I have a few that are good hot or cold. Like, one that I made not long ago, it's called tangy cold potato spinach soup.Stephanie [00:10:08]:And that's literally just open to that.Nava Atlas [00:10:10]:Oh, yeah. That it that's really good hot or cold. That could be, you know, had in the fall, nice and warm or hot. And then the next one also, cold creamy leek and potato soup because you do think leeks is a little bit more of a fall or spring vegetable. And I would say sometimes I just I don't even pay attention to the chapters. If I feel like having a winter soup in the summer, I'll do that or vice versa. You know? Well, I wouldn't have a a summer cold summer soup in the winter. But reverse, yes.Stephanie [00:10:39]:Yeah. Same. I was just at my cabin. It was 80 degrees, and I made, chicken broccoli soup because I just was hungry for it. Yeah. Let's talk about some of the stews. And you it feels like there's some global influences kind of in here, some Thai influences, perhaps some African influences. How do you get your ideas for recipes?Nava Atlas [00:11:05]:Well, if it's a it's globally influenced, I'm influenced by what I have when I go out to eat. And if I go out to eat, I like to have things that I haven't had at home or don't normally make at home, but then it's so much fun to try to recreate it in your own kitchen. And now, you know, supermarkets are a veritable feast of international ingredients, which is great. One of my favorites, my absolute favorite, what I call my favorite food hacks because I'm really lazy when it comes to Indian cuisine Mhmm. Is, simmer sauce. Mhmm. Indian. Have you ever tried any of the those?Stephanie [00:11:42]:Yeah. I have. Yep.Nava Atlas [00:11:44]:They're amazing. They really take anything you put them on tastes like it came from the best Indian restaurant because I am just simply too lazy to do the grinding 20 spicesStephanie [00:11:54]:and For sure.Nava Atlas [00:11:55]:You need to you'd get those complex flavors. It's not just about dumping some curry powder into something. So that has been really wonderful. And then in the last couple years, I would say I've really fallen in love with kimchi. Yes. Me too. Just how good it is for us. So the kimchiStephanie [00:12:14]:to get past the idea like it smells. Right? When you open that first jarNava Atlas [00:12:20]:or first do. Yeah.Stephanie [00:12:22]:Just sort of like, ugh. It's just got that really heavily fermented smell. But then when you use it, it doesn't taste like it smells at all.Nava Atlas [00:12:30]:It definitely mellows. And, you know, there are 2 types of kimchi. There is a kimchi made with fish sauce and I'm not I'm just guessing that might have more of the aroma.Stephanie [00:12:39]:Yeah.Nava Atlas [00:12:39]:And so I get the vegan kimchi. And again, I have a kimchi soup here and the list might look a little longer. I'm not a big fan of huge long ingredient list, by the way. A little bit longer than my usual, but it's still so easy, and it's one of those soups that's on the table in 30 minutes.Stephanie [00:12:58]:And which one is it?Nava Atlas [00:12:59]:The kimchi soup on page 63.Stephanie [00:13:02]:Alright. I'm just gonna take a look at that while we're sitting here too. Alright. And then stews, was that purposeful to include stews or is that just because soups kind of are like sue stews too.Nava Atlas [00:13:15]:You know, I have always called stews soups with a chunkier texture and a little more attitude.Stephanie [00:13:23]:Okay. That's a good way to describe it. I like it.Nava Atlas [00:13:26]:Right. So I have here this Italian mixed vegetable stew with the gnocchi, and the gnocchi tend to absorb a little bit more of the broth, so it becomes more stew like. And then I think in one of the later chapters, I have a a Thai vegetable stew with a peanut base. They're just so adaptable. You can you know, if you don't like stew like textures, you just put a little bit more liquid or water and it becomes you're back to a soup.Stephanie [00:13:54]:When I was looking at this easy laksa soup, the Southeast Asian influence there, I'm gonna be going to Southeast Asia in January.Nava Atlas [00:14:03]:Oh, really? I've neverStephanie [00:14:04]:been, and I wasNava Atlas [00:14:05]:Oh, wow.Stephanie [00:14:06]:There's so many delicious soups in their culture.Nava Atlas [00:14:09]:Absolutely. In fact, my nieces and nephews were just telling me a story that they were in, I believe it was Thailand, and they said by the end of their visit, they didn't wanna see another noodle again. Yep. There are a lotStephanie [00:14:21]:of noodles in the Thailand for sure.Nava Atlas [00:14:24]:I don't think it would I would ever tire of that though.Stephanie [00:14:27]:How did you get started in cookbook writing?Nava Atlas [00:14:30]:That is a very interesting story. In high school, like I said I was kind of the the oddball vegetarian both at school and in my family. Don't really remember what gave me that notion other than you know, I just never liked meat. My mom did this kind of bland Eastern European cooking. And I don't know, I think I was a little bit early for the hippie era, but I was kind of a wannabe. So I decided to go vegetarian. And my mom said, well, I'm not going to cook 2 meals. If you wanna be a vegetarian, you're gonna have to cook for yourself thinking that that would put a an end to it.Nava Atlas [00:15:07]:Yeah. But I really took to it. I really enjoyed it. And back then, we didn't have these beautiful supermarkets or whole foods or where these dusty health food stores.Stephanie [00:15:18]:Oh, I remember.Nava Atlas [00:15:19]:Yeah. Where it was probably 70% vitamins and potions and maybe a little bit, you know, and then brown things that you'd buy by the by the pound.Stephanie [00:15:30]:Yes.Nava Atlas [00:15:30]:But we just loved it. So I bought the the brown lentils and the brown oat groats and what not that we had, and I had so much fun with it. Then, when I got married rather early on in life, my husband really wanted to be a vegetarian, but he was absolutely no cook. Still isn't. You can make a good salad, but that's about it's his limit. So we would go out once in a while. We lived in New York City at the time, and I'd like to recreate things at home or just concoct. And he said, you really need to write this one down.Nava Atlas [00:16:02]:You need to write this one down, and I'll write this one down. And after a while, I found myself with a lot of recipes. I was, oh, I was a trained, never trained as a chef. In fact, sometimes people introduce me as a chef and I say, that's very nice of you, but it's an insult to chefs.Stephanie [00:16:19]:Yeah. I feel similarly. I'm just so well cooked.Nava Atlas [00:16:22]:Right. Exactly. I was a trained graphic designer and illustrator. And in fact, the book you're holding, one of them, Vegetariana, I designed and illustrated. And the design and the illustrations are very similar, identical, really, almost identical to the original edition, But with some additional new illustrations that I did, this was what I called my COVID project When we were inside for 2 years, I did a lot of new illustrations for it. And that's when I veganized it.Stephanie [00:16:55]:It's really it's a super lovely book. It's different than any other cookbook because it has just so much personality, but yet the recipes look super delicious too. It's like every page, I feel like I turn it, and it's a new discovery.Nava Atlas [00:17:08]:Oh, thank you. And I also call it the kind of cookbook that you can read in bed. Because there's a lot of stories and folklore and food lore and food history, which also kind of fascinates me. How I started writing was I did accumulate a lot of recipes. We were a starving artist couple in New York City back then. I remember going to a lecture by some well known graphic designer whose name, of course, I no longer remember, but he said, if you're a freelancer, unless you do something for yourself that's completely your own, you're gonna be just going from job to job to job. And I thought, that really resonated. So I thought why don't I try to put this together as a book.Nava Atlas [00:17:53]:And back then everything was analog. There was just phones. In fact, there was only landlines. And I was so shy. I was it was really a miracle that I was able to be a freelance illustrator and graphic designer because back then, the way to do it was to cold call and make an appointment with the art director and schlep the literal huge portfolio. So I had to make a, you know, what I thought was a proposal and make, you know, make a copy of it and send it off to and I sent it to 1 publisher, And they kept it for 6 months before saying no. And at that point, again, I read about how the publishing process worked. I was completely naive, and it said, you've got to find an agent.Nava Atlas [00:18:41]:I thought, how am I, one of the shyest people on earth, going to find an agent? So my husband actually took my my really rough proposal to a copy shop across from where our studio was, our art studio. And the guy behind the counter said, oh, what is this? It looks really interesting. And my husband told him, he said, oh, my girlfriend is an agent. So he gave me her number. But of course I had to call them on a landline with my hand and my voice shaking. And they said, well, you can, you know, mail it or you can drop it off, but we know we're not looking right now, and it could take several weeks or several months. And I said to my husband, I can't do this. Can you take it up? They were also in New York City.Nava Atlas [00:19:29]:Can you take it up there for me? So he did, and he came back and he said, oh, they weren't very nice, and they had a dog, and he was barking at me. And I said, well, this doesn't sound good. Well, the very next morning, my landline was ringing. And they said, oh, we love this and we wanna represent it. And I think within a few weeks, they'd sold it to one of the top cookbook editors in New York City. But, honestly, I was just too young and too dumb to really appreciate what, you know, synchronicity, luck, maybe some talent, of course. We have to own that about ourselves as women, but I didn't believe it at the time. And, it was, you know, the rest as they say is history.Stephanie [00:20:13]:It really what a great story. I love hearing that because anybody in the publishing world finding an agent is just like finding a needle in a hay stack, and then getting the book bought by the publisher is another needle. And even, you know, if you have good publishers, some people have bad experiences. The publishing industry has changed since COVID. It's just changed so dramatically.Nava Atlas [00:20:34]:Yes. I mean, there has always been, I would say, you know we always think everything back then was better not necessarily. You see in vegetariana the drawings are very delicateStephanie [00:20:45]:Yeah. AndNava Atlas [00:20:46]:white. Well, when I first saw my book in print, I cried, but not from happiness. They had inked the drawing so heavily and that some of the pages were actually sticking together.Stephanie [00:20:58]:Aw.Nava Atlas [00:20:58]:So it was an epic nightmare. But they did they corrected everything for the second printing, and the book was actually very successful. And it led me to my second, and then I thought, well, this is a great way for a starving artist to make money. Yeah. And, you know, you know, I was very dedicated at the time to vegetarianism as much as right now, I'm even more dedicated to veganism for many, many reasons. But, you know, what you say is right. I feel like and I can't give the name on the air, but I've been so blessed with my agent.Stephanie [00:21:29]:Mhmm.Nava Atlas [00:21:30]:And it is, again, sometimes it's a matter of luck or timing and and persistence. Persistence is a very important ingredient.Stephanie [00:21:39]:And I love this story about you putting yourself out there because we're in this kind of weird age. And I I'm am I like the the where we're at, but it's different in that now, so many people that are getting, you know, 6 figure advanced cookbook deals are influencers or have a huge following on social media. And what I find more often than not, many of them are great, but also what you the skill sets that you need to be a good social media influencer are not necessarily the same skill sets that you need to be a good cookbook author. So you can do great hands videos and 5 ingredients or less or they the publishers now just look like how many social media followers do they have. Are they on TikTok? Are they doing these videos? And that's kind of how you get the deal. I hope that we still can have some of the other types of books that are more labor of loves and are single themed or are unique and different in that way. And I'm worried we might lose some of that, and it's all gonna be gonna come about a personality.Nava Atlas [00:22:51]:Yeah. All of what you say is a 100% correct. And in fact, when I was, listening to your podcast with John Kung, and he was saying he has 2,000,000 followers on TikTok. Well, I have 0 followers on TikTok because I'm not on TikTok, and I have nothing against it. In fact, I think it's great. I think when people can kind of build their own platform, it's just wonderful. But aside from doing cookbooks, I'm also a a writer, a nonfiction writer. I run 2 websites, and I feel like there's just so many hours in a day and just so many skill sets and hats that one person can wear.Stephanie [00:23:26]:Yeah. And some of the, I mean, some of the fast quick hand photography or videography or even just, like, doing videos on YouTube. Thank god for me because as a home cook, you know, I don't know. I don't have good knife skills. I am really just like your next door neighbor that's cooking you food and has a reasonably funny personality, but that's about all I got. So it's it's fun to be able to make a career with those skills. Yes. But I also I do understand that, you know, there are people like the Ina Garten's of the world who we need to make room for them too because even though maybe, you know, she does she has a lot of people on TikTok and all that now.Stephanie [00:24:11]:But in the day, she didn't. And her books are really well researched and really well put together. It's kind of an exciting time, but it's also a time where there's a lot for a lot of different types of people. And young people too. Like, what makes I mean, my daughter's 25, and she's really into cooking. But she cooks things I would never cook. Like, she will make her own bagels. I would no more near make my own bagel and boil it.Stephanie [00:24:36]:And I just, you know, that's not really what I do, but I'm so impressed that she does it. She'll do the 4 day project cooking, you know, the making the steamed bao buns and just doing all kinds of fun stuff.Nava Atlas [00:24:49]:That's wonderful, though. My daughter has become a really good seitan maker. Are you familiar with it?Stephanie [00:24:55]:Yeah. Yeah.Nava Atlas [00:24:55]:And and it's my recipe and I've really refined it. But I thought sometimes it just feels like such a project to me. I'm so glad that she likes to do it. Yeah. It's very useful.Stephanie [00:25:07]:So is your whole family vegan and vegetarian?Nava Atlas [00:25:11]:I would say, you know, yes. In fact, we went vegan at the same time. My husband has kind of gone in and out of having eggs. So when he has eggs, he's a vegetarian, but both of my kids, my kids were raised vegetarian. Neither of them, and they are not young anymore. Neither of them have ever tasted meat in their life.Stephanie [00:25:31]:Oh, that's so funny. I can't even imagine that because we just eat so much beef in the Midwest. What I will say, this producer that I was talking to you about that's vegan, she started raising chickens. And she had all these eggs, and eventually, she started eating the eggs. And then she ended up getting rid of the chicken, so she's off the eggs again. But it it it was interesting to hear, like, how she came to even incorporating eggs into her life. She was just like, I have all these eggs. I hate the waste.Nava Atlas [00:26:02]:Right. And, you know, when you have chickens, they're gonna lay eggs.Stephanie [00:26:05]:Yeah. So, you know, INava Atlas [00:26:06]:have a friend who raises backyard chickens and, you know, she's giving them usually to my a lot of times to my husband. And it's nice to know that they're eggs that are raised too mainly, you know, where they came from and everything.Stephanie [00:26:18]:If you had to say a favorite recipe for you in the vegan soups and stews book, you kind of already said, the one. I just before we wrap up, is there a book or is there a recipe that feels really personal to you or something that you feel like is a signature just of yours?Nava Atlas [00:26:39]:I just opened to 1, the mock chicken noodle soup. So chicken noodle soup with c h I c k apostrophe n. Yes. And subtitle is kinda like my mom's but without the bird. So this uses didStephanie [00:26:56]:you get that flavor without the bird?Nava Atlas [00:27:00]:Well, I used vegetable or vegan chicken style bouillon cubes. Mhmm. And then the chicken chicken product also, they usually have their own flavor. And it's really, you know, it's really not that difficult. I feel like this is proof positive that pretty much anything can be veganized. And I'm going back to the beginning of the program saying that I really didn't like my mom's cooking very much, but yet I loved my mom. So this super reminds me not so much of my mom's cooking that I didn't particularly like, but of my mom. Yeah.Nava Atlas [00:27:35]:So even looking at it and the way it looks is just just brings me back to my childhood. And I think that's so much of what eating is about. And so much of what comfort food is about is that nostalgia and that comfort of, you know, our parents or our family and the safety. And I feel like that is just such a universal human need. I always think that we're not necessarily alike as humans, but I think that we all want the same things. We want love, security, our family, and food is just such a way to bring people together.Stephanie [00:28:14]:Yeah. I couldn't agree more. And boy, that's a great way to end it. I love that you shared that, story. And I was just you know, that we're just coming off of the Republican National Convention, and I've been feeling a little bit like trying to be open minded, but also feeling a little tribal in my belief system. And I do think about getting back to what do what are people wanting? You when you really get down to it, we do want a lot of the same things. We come out of different points of view, but it helps me to have empathy and understanding when I'm having a hard time feeling like, who are these people?Nava Atlas [00:28:57]:I'm glad you said it. Not me, but I I get I get it.Stephanie [00:29:02]:And yeah. And on both sides, really. I mean, I'm from Minneapolis, and believe me, we have a lot of left, real left, left, left stuff happening right now. And on the one hand, some of it's really exciting. And on the other hand, I just feel like it's too much, and you feel like you're kinda pulled on all sides and not sure where the real understanding is. And I'm just trying to find my own personal empathetic path as we Absolutely. Get walking up to this election regardless of what SoNava Atlas [00:29:30]:Find a way to meet in the middle and things that we all have as commonalities.Stephanie [00:29:34]:And it is always food and soup, isn't it?Nava Atlas [00:29:37]:Absolutely. I think food really brings us together for sure.Stephanie [00:29:41]:This has been such a delight. Thank you so much for spending a little time with me today. I appreciate it. And we'll get the podcast edited and posted. It is Vegetariana. That is the original book, A Rich Harvest of Whitlore and Recipes. And the new book that's not new, but in its 5th edition, but new with pretty pictures, vegan soups and stews for all seasons, Nava Atlas. Thanks joining me.Stephanie [00:30:03]:I really appreciate it.Nava Atlas [00:30:04]:Oh, thank you. If I could just, one more thing is that people can visit me as at the vegan atlas dotcom.Stephanie [00:30:11]:Okay. I think I went to your website once, so I'll put that in the show notes.Nava Atlas [00:30:15]:Oh, thank you so much.Stephanie [00:30:16]:Okay. Great to meet you.Nava Atlas [00:30:17]:Bye bye. Alright.Stephanie [00:30:18]:Bye bye.Stephanie's Dish Newsletter is a reader-supported publication. 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 stephaniehansen.substack.com/subscribe

Nava Atlas is an American cookbook author and illustrator known for her work on the groundbreaking and inventive “Vegetariana” and her “Vegan Soups and Stews For All Seasons,” now in its fourth edition.Truly a pioneer in the culinary world, activism, literature, and art, Vegetariana first hit bookshelves in 1984. Now, 37 years later, Nava's premier work encompassing recipes, food lore, and imaginative illustrations has been reborn for a whole new generation of compassionate cooks.Nava's “Vegan Soups and Stews For All Seasons,” features 120 Vegan Soup and Stew recipes that have been tried and true over the last 25 years. Nava's vegan chicken noodle soup is one of her favorite recipes from the book. Here is the recipe from her blog, The Vegan Atlas and make sure to follow her substack newsletter at The Vegan Atlas and Literary Ladies Guide is at Whether you're looking for a colorful global stew or a refreshing cold soup, there's something for every soup lover in these pages. EPISODE TRANSCRIPT:Stephanie [00:00:11]:Hello, everybody, and welcome to Dishing with Stephanie's dish, the podcast where we talk to people obsessed with food, and we do talk to a lot of cookbook authors, and I feel pretty honored today. I'm with, I feel like, a living legend, not only in the vegetarian category, but vegan category, and also a fellow soup lover, which is so exciting. Good morning, Nava. How are you? Welcome to the show, Nava Hatless.Nava Atlas [00:00:35]:Thank you. Thank you so much for having me. I'm really excited to be here, and I'll tell you why in a moment.Stephanie [00:00:41]:Okay. So let us talk because you have Vegetariana was one of your first books, which isNava Atlas [00:00:48]:This is my first.Stephanie [00:00:49]:Okay. And it is a hoot. It has, like, these hand drawn illustrations, little bits of wisdom throughout. It is really a well done book, and it was reissued in the last couple of years and made all completely vegan. Did you go vegan later in life? Or tell me about that transition.Nava Atlas [00:01:08]:It was exactly, I would say, 20. I go by my son's age because he was 10 when he went vegan, and now he's 32. So it's always easy for me to keep track. So, yeah, 22 years vegan. I was vegetarian since high school. So I was kind of an early adopter, not necessarily on the veganism side of it, but, you know, I remember even in being a weirdo as a vegetarian back then. And also I was gonna say that, you know, I've really seen this whole progression from analog to digital and, you know, wanting to familiarize myself with you, your work, your podcast. I went straight to and, of course, I'm going to forget.Nava Atlas [00:01:51]:Oh, John Kung. Yeah. And he was talking about Detroit, and I was so thrilled because I grew up right outside Detroit.Stephanie [00:02:02]:My radio partner grew up outside Detroit too. And I really I love Detroit. I visited and had, like, 4 very memorable days in my life.Nava Atlas [00:02:14]:It is an amazing city, and it's an an amazing transformation. The last time I was there was not that long ago. It was maybe a year ago a year ago, June. Sure. And, my friend was showing me around central downtown, and then I saw an article. I'm not sure if it was in New York Times or elsewhere statistic that statistic that says that downtown Detroit is actually safer than San Francisco.Stephanie [00:02:46]:Oh, I believe that. Yeah. I absolutely believe that. It is a really cool place to visit. The farmer's market alone was just mind blowing to me. So many just sheds upon sheds of makers, and I've always loved maker culture and people that make products, and I have podcasts about that too. And really just enjoy the craft of people making food and how hard they have to work and how delicious it is.Nava Atlas [00:03:15]:And so many vegan restaurants, you know, for me, that's really my interest. And, one that had started when I was in college in Ann Arbor, I am a University of Michigan graduate, was Ceva, and now they have that beautiful place in downtown Detroit that is delicious. It is, you know, expensive on a par with New York, still very much worth it. But I, you know, I'm really glad to see the city thriving because the city has been through so much. Yeah. And I have to admit, I did not get to Eastern Market on my last visit because I also really wanted to save some time to go to Ann Arbor, my alma mater, and see how I haven't been to Ann Arbor for a longer time and how that has transformed. It looks like a little city now. And then Royal Oak looks like Ann Arbor did when I went to something there.Stephanie [00:04:02]:It's funny. Yeah. So veganism, I will say so I do eat meat, and I knew people that were vegans, and I knew it was a thing. And, obviously, being in the food world, you're paying attention to trends. And, obviously, eating plant based is super beneficial health wise. And then I started working on my TV show, and my executive producer is vegan. And I just really felt like I had my eyes opened to what it really means to, like, live a vegan lifestyle. And for her, she's been doing it like you for so long.Stephanie [00:04:42]:It's just like, oh, I just don't eat meat. It's really no big deal at all. And we are so fortunate now in that we have so many choices and so many options in our food world. Writing a cookbook that's vegan specific to soup, I thought was probably not as hard as people think because a lot of soups are vegan if you're using a vegetable broth.Nava Atlas [00:05:03]:Right. They're vegan. So many soups are vegan already, and soup is a very plant forward type of food, maybe second only to salad.Stephanie [00:05:12]:Yeah. Exactly. And that's kinda how I think about soup because I make a lot of soup, but I also make a lot because I cook a lot. So I have all of the vegetable scraps and the broths and the little dribs and drabs of things that I'm always throwing into a soup. When you put your cookbook together, was it hard for you to think about, like, okay, what recipes am I gonna put in? What am I not?Nava Atlas [00:05:34]:So this book, like Vegetariana, has a long history. What you're holding in your hands now is the 5th edition. I've heard. Yeah. So I think I published it. I I had an agent back then, not the same one I have now, and she said, oh, you know, publishers are saying this is just too niche. It's too specific. Couldn't find a publisher.Nava Atlas [00:05:54]:So I thought, you know what? I'll publish it myself. And at the time, it was it was actually so many more people are self publishing now, but it was easier back then like a lot of things. It was a very small, really diminutive hand drawn book, and it did very well. So once I had proved myself, it was picked up by Little Brown. Then it went out of print at Little Brown. I went back to self publishing it. That same editor went to Random House, so she picked it up again, and then it went out of print. It you know, none of the additions before this one had as many photographs and they weren't designed as beautifully as I would have liked.Nava Atlas [00:06:38]:So it was really nice to get the whole process back into my hands.Stephanie [00:06:42]:The book is really beautiful. So did you publish this version yourself?Nava Atlas [00:06:47]:This one I did because, you know, after the 4th edition, it's the likelihood of another publisher publishing something that's been in and out of print so many times is probably close to nil. Even though it has sold lots of copies, you know, people want to move on to the new thing, to the fresh thing, and it's understandable.Stephanie [00:07:06]:I'm pretty impressed by that. Not only that you're in your 5th edition, but as a cookbook writer myself who does publish the more traditional route, you're probably, financially, it's a much better, amount of money per book that you make probably publishing yourself than going through a publishing house.Nava Atlas [00:07:28]:I was going to say maybe per book for the copies that you're lucky to sell, but, you know, really at a disadvantage from the perspective of distribution. That's a big thing. Yep. I have a good distributor, but, you know, I I feel I felt like, you know, I just want a beautiful edition of this book before I leave this mortal coil. But as far as making lots of money, no. I would say to your listeners, that's not the way to get rich.Stephanie [00:07:58]:Yeah. No. I just see, I think about it from the perspective of, like, okay. A traditional book, the author probably makes anywhere from 3 to $7 a copy.Nava Atlas [00:08:09]:Less than that.Stephanie [00:08:10]:Okay. And then a published book that you publish yourself, people say that you can make anywhere from 15 to $22 a copy.Nava Atlas [00:08:19]:Oh, maybe connect me with those people. I'd like to see where they got that information. Because Okay. You know, you're not doing huge printing, so your per unit cost is not great. Right. And also, I didn't wanna print overseas because, you know, that's another thing in itself and the books have to be printed way ahead of time. Yes. And so I did it domestically, which I think they did a beautiful job.Thank you for reading Stephanie's Dish Newsletter. This post is public so feel free to share it.Stephanie [00:08:42]:It is beautiful. But the perNava Atlas [00:08:43]:unit cost is going to be a little bit more. But, you know, this was a, a labor of love, I would say, to get it into print in a fashion that I'm really happy with. Because I do like you, I absolutely love soup. I think that I would say it's my very favorite category of food and eating. It just it's so digestible. And like I said, with the title, soups and stews for all seasons, you make them every time. If your people think of it fall, winter, but I love a cold summer soup. There's nothing more refreshing for dinner than, you know, when it's a warm evening like the summer we've had this past summer to have a a really delicious cold soup.Stephanie [00:09:26]:And like gazpacho can be revelatory. Right?Nava Atlas [00:09:30]:Absolutely. And a lot of these soups also, I would say in my summer chapter, about half of them are no cook. So that's great for those times where you feel like you just don't wanna turn on a single burner. Watermelon gazpacho is one of my newer favorites.Stephanie [00:09:45]:I did not see that in there. I'll have to look back. That sounds really interesting to me. Chilled soup is always a little I don't get there. I get there when it's really hot. I just don't think about it unless it's super hot.Nava Atlas [00:10:00]:I have a few that are good hot or cold. Like, one that I made not long ago, it's called tangy cold potato spinach soup.Stephanie [00:10:08]:And that's literally just open to that.Nava Atlas [00:10:10]:Oh, yeah. That it that's really good hot or cold. That could be, you know, had in the fall, nice and warm or hot. And then the next one also, cold creamy leek and potato soup because you do think leeks is a little bit more of a fall or spring vegetable. And I would say sometimes I just I don't even pay attention to the chapters. If I feel like having a winter soup in the summer, I'll do that or vice versa. You know? Well, I wouldn't have a a summer cold summer soup in the winter. But reverse, yes.Stephanie [00:10:39]:Yeah. Same. I was just at my cabin. It was 80 degrees, and I made, chicken broccoli soup because I just was hungry for it. Yeah. Let's talk about some of the stews. And you it feels like there's some global influences kind of in here, some Thai influences, perhaps some African influences. How do you get your ideas for recipes?Nava Atlas [00:11:05]:Well, if it's a it's globally influenced, I'm influenced by what I have when I go out to eat. And if I go out to eat, I like to have things that I haven't had at home or don't normally make at home, but then it's so much fun to try to recreate it in your own kitchen. And now, you know, supermarkets are a veritable feast of international ingredients, which is great. One of my favorites, my absolute favorite, what I call my favorite food hacks because I'm really lazy when it comes to Indian cuisine Mhmm. Is, simmer sauce. Mhmm. Indian. Have you ever tried any of the those?Stephanie [00:11:42]:Yeah. I have. Yep.Nava Atlas [00:11:44]:They're amazing. They really take anything you put them on tastes like it came from the best Indian restaurant because I am just simply too lazy to do the grinding 20 spicesStephanie [00:11:54]:and For sure.Nava Atlas [00:11:55]:You need to you'd get those complex flavors. It's not just about dumping some curry powder into something. So that has been really wonderful. And then in the last couple years, I would say I've really fallen in love with kimchi. Yes. Me too. Just how good it is for us. So the kimchiStephanie [00:12:14]:to get past the idea like it smells. Right? When you open that first jarNava Atlas [00:12:20]:or first do. Yeah.Stephanie [00:12:22]:Just sort of like, ugh. It's just got that really heavily fermented smell. But then when you use it, it doesn't taste like it smells at all.Nava Atlas [00:12:30]:It definitely mellows. And, you know, there are 2 types of kimchi. There is a kimchi made with fish sauce and I'm not I'm just guessing that might have more of the aroma.Stephanie [00:12:39]:Yeah.Nava Atlas [00:12:39]:And so I get the vegan kimchi. And again, I have a kimchi soup here and the list might look a little longer. I'm not a big fan of huge long ingredient list, by the way. A little bit longer than my usual, but it's still so easy, and it's one of those soups that's on the table in 30 minutes.Stephanie [00:12:58]:And which one is it?Nava Atlas [00:12:59]:The kimchi soup on page 63.Stephanie [00:13:02]:Alright. I'm just gonna take a look at that while we're sitting here too. Alright. And then stews, was that purposeful to include stews or is that just because soups kind of are like sue stews too.Nava Atlas [00:13:15]:You know, I have always called stews soups with a chunkier texture and a little more attitude.Stephanie [00:13:23]:Okay. That's a good way to describe it. I like it.Nava Atlas [00:13:26]:Right. So I have here this Italian mixed vegetable stew with the gnocchi, and the gnocchi tend to absorb a little bit more of the broth, so it becomes more stew like. And then I think in one of the later chapters, I have a a Thai vegetable stew with a peanut base. They're just so adaptable. You can you know, if you don't like stew like textures, you just put a little bit more liquid or water and it becomes you're back to a soup.Stephanie [00:13:54]:When I was looking at this easy laksa soup, the Southeast Asian influence there, I'm gonna be going to Southeast Asia in January.Nava Atlas [00:14:03]:Oh, really? I've neverStephanie [00:14:04]:been, and I wasNava Atlas [00:14:05]:Oh, wow.Stephanie [00:14:06]:There's so many delicious soups in their culture.Nava Atlas [00:14:09]:Absolutely. In fact, my nieces and nephews were just telling me a story that they were in, I believe it was Thailand, and they said by the end of their visit, they didn't wanna see another noodle again. Yep. There are a lotStephanie [00:14:21]:of noodles in the Thailand for sure.Nava Atlas [00:14:24]:I don't think it would I would ever tire of that though.Stephanie [00:14:27]:How did you get started in cookbook writing?Nava Atlas [00:14:30]:That is a very interesting story. In high school, like I said I was kind of the the oddball vegetarian both at school and in my family. Don't really remember what gave me that notion other than you know, I just never liked meat. My mom did this kind of bland Eastern European cooking. And I don't know, I think I was a little bit early for the hippie era, but I was kind of a wannabe. So I decided to go vegetarian. And my mom said, well, I'm not going to cook 2 meals. If you wanna be a vegetarian, you're gonna have to cook for yourself thinking that that would put a an end to it.Nava Atlas [00:15:07]:Yeah. But I really took to it. I really enjoyed it. And back then, we didn't have these beautiful supermarkets or whole foods or where these dusty health food stores.Stephanie [00:15:18]:Oh, I remember.Nava Atlas [00:15:19]:Yeah. Where it was probably 70% vitamins and potions and maybe a little bit, you know, and then brown things that you'd buy by the by the pound.Stephanie [00:15:30]:Yes.Nava Atlas [00:15:30]:But we just loved it. So I bought the the brown lentils and the brown oat groats and what not that we had, and I had so much fun with it. Then, when I got married rather early on in life, my husband really wanted to be a vegetarian, but he was absolutely no cook. Still isn't. You can make a good salad, but that's about it's his limit. So we would go out once in a while. We lived in New York City at the time, and I'd like to recreate things at home or just concoct. And he said, you really need to write this one down.Nava Atlas [00:16:02]:You need to write this one down, and I'll write this one down. And after a while, I found myself with a lot of recipes. I was, oh, I was a trained, never trained as a chef. In fact, sometimes people introduce me as a chef and I say, that's very nice of you, but it's an insult to chefs.Stephanie [00:16:19]:Yeah. I feel similarly. I'm just so well cooked.Nava Atlas [00:16:22]:Right. Exactly. I was a trained graphic designer and illustrator. And in fact, the book you're holding, one of them, Vegetariana, I designed and illustrated. And the design and the illustrations are very similar, identical, really, almost identical to the original edition, But with some additional new illustrations that I did, this was what I called my COVID project When we were inside for 2 years, I did a lot of new illustrations for it. And that's when I veganized it.Stephanie [00:16:55]:It's really it's a super lovely book. It's different than any other cookbook because it has just so much personality, but yet the recipes look super delicious too. It's like every page, I feel like I turn it, and it's a new discovery.Nava Atlas [00:17:08]:Oh, thank you. And I also call it the kind of cookbook that you can read in bed. Because there's a lot of stories and folklore and food lore and food history, which also kind of fascinates me. How I started writing was I did accumulate a lot of recipes. We were a starving artist couple in New York City back then. I remember going to a lecture by some well known graphic designer whose name, of course, I no longer remember, but he said, if you're a freelancer, unless you do something for yourself that's completely your own, you're gonna be just going from job to job to job. And I thought, that really resonated. So I thought why don't I try to put this together as a book.Nava Atlas [00:17:53]:And back then everything was analog. There was just phones. In fact, there was only landlines. And I was so shy. I was it was really a miracle that I was able to be a freelance illustrator and graphic designer because back then, the way to do it was to cold call and make an appointment with the art director and schlep the literal huge portfolio. So I had to make a, you know, what I thought was a proposal and make, you know, make a copy of it and send it off to and I sent it to 1 publisher, And they kept it for 6 months before saying no. And at that point, again, I read about how the publishing process worked. I was completely naive, and it said, you've got to find an agent.Nava Atlas [00:18:41]:I thought, how am I, one of the shyest people on earth, going to find an agent? So my husband actually took my my really rough proposal to a copy shop across from where our studio was, our art studio. And the guy behind the counter said, oh, what is this? It looks really interesting. And my husband told him, he said, oh, my girlfriend is an agent. So he gave me her number. But of course I had to call them on a landline with my hand and my voice shaking. And they said, well, you can, you know, mail it or you can drop it off, but we know we're not looking right now, and it could take several weeks or several months. And I said to my husband, I can't do this. Can you take it up? They were also in New York City.Nava Atlas [00:19:29]:Can you take it up there for me? So he did, and he came back and he said, oh, they weren't very nice, and they had a dog, and he was barking at me. And I said, well, this doesn't sound good. Well, the very next morning, my landline was ringing. And they said, oh, we love this and we wanna represent it. And I think within a few weeks, they'd sold it to one of the top cookbook editors in New York City. But, honestly, I was just too young and too dumb to really appreciate what, you know, synchronicity, luck, maybe some talent, of course. We have to own that about ourselves as women, but I didn't believe it at the time. And, it was, you know, the rest as they say is history.Stephanie [00:20:13]:It really what a great story. I love hearing that because anybody in the publishing world finding an agent is just like finding a needle in a hay stack, and then getting the book bought by the publisher is another needle. And even, you know, if you have good publishers, some people have bad experiences. The publishing industry has changed since COVID. It's just changed so dramatically.Nava Atlas [00:20:34]:Yes. I mean, there has always been, I would say, you know we always think everything back then was better not necessarily. You see in vegetariana the drawings are very delicateStephanie [00:20:45]:Yeah. AndNava Atlas [00:20:46]:white. Well, when I first saw my book in print, I cried, but not from happiness. They had inked the drawing so heavily and that some of the pages were actually sticking together.Stephanie [00:20:58]:Aw.Nava Atlas [00:20:58]:So it was an epic nightmare. But they did they corrected everything for the second printing, and the book was actually very successful. And it led me to my second, and then I thought, well, this is a great way for a starving artist to make money. Yeah. And, you know, you know, I was very dedicated at the time to vegetarianism as much as right now, I'm even more dedicated to veganism for many, many reasons. But, you know, what you say is right. I feel like and I can't give the name on the air, but I've been so blessed with my agent.Stephanie [00:21:29]:Mhmm.Nava Atlas [00:21:30]:And it is, again, sometimes it's a matter of luck or timing and and persistence. Persistence is a very important ingredient.Stephanie [00:21:39]:And I love this story about you putting yourself out there because we're in this kind of weird age. And I I'm am I like the the where we're at, but it's different in that now, so many people that are getting, you know, 6 figure advanced cookbook deals are influencers or have a huge following on social media. And what I find more often than not, many of them are great, but also what you the skill sets that you need to be a good social media influencer are not necessarily the same skill sets that you need to be a good cookbook author. So you can do great hands videos and 5 ingredients or less or they the publishers now just look like how many social media followers do they have. Are they on TikTok? Are they doing these videos? And that's kind of how you get the deal. I hope that we still can have some of the other types of books that are more labor of loves and are single themed or are unique and different in that way. And I'm worried we might lose some of that, and it's all gonna be gonna come about a personality.Nava Atlas [00:22:51]:Yeah. All of what you say is a 100% correct. And in fact, when I was, listening to your podcast with John Kung, and he was saying he has 2,000,000 followers on TikTok. Well, I have 0 followers on TikTok because I'm not on TikTok, and I have nothing against it. In fact, I think it's great. I think when people can kind of build their own platform, it's just wonderful. But aside from doing cookbooks, I'm also a a writer, a nonfiction writer. I run 2 websites, and I feel like there's just so many hours in a day and just so many skill sets and hats that one person can wear.Stephanie [00:23:26]:Yeah. And some of the, I mean, some of the fast quick hand photography or videography or even just, like, doing videos on YouTube. Thank god for me because as a home cook, you know, I don't know. I don't have good knife skills. I am really just like your next door neighbor that's cooking you food and has a reasonably funny personality, but that's about all I got. So it's it's fun to be able to make a career with those skills. Yes. But I also I do understand that, you know, there are people like the Ina Garten's of the world who we need to make room for them too because even though maybe, you know, she does she has a lot of people on TikTok and all that now.Stephanie [00:24:11]:But in the day, she didn't. And her books are really well researched and really well put together. It's kind of an exciting time, but it's also a time where there's a lot for a lot of different types of people. And young people too. Like, what makes I mean, my daughter's 25, and she's really into cooking. But she cooks things I would never cook. Like, she will make her own bagels. I would no more near make my own bagel and boil it.Stephanie [00:24:36]:And I just, you know, that's not really what I do, but I'm so impressed that she does it. She'll do the 4 day project cooking, you know, the making the steamed bao buns and just doing all kinds of fun stuff.Nava Atlas [00:24:49]:That's wonderful, though. My daughter has become a really good seitan maker. Are you familiar with it?Stephanie [00:24:55]:Yeah. Yeah.Nava Atlas [00:24:55]:And and it's my recipe and I've really refined it. But I thought sometimes it just feels like such a project to me. I'm so glad that she likes to do it. Yeah. It's very useful.Stephanie [00:25:07]:So is your whole family vegan and vegetarian?Nava Atlas [00:25:11]:I would say, you know, yes. In fact, we went vegan at the same time. My husband has kind of gone in and out of having eggs. So when he has eggs, he's a vegetarian, but both of my kids, my kids were raised vegetarian. Neither of them, and they are not young anymore. Neither of them have ever tasted meat in their life.Stephanie [00:25:31]:Oh, that's so funny. I can't even imagine that because we just eat so much beef in the Midwest. What I will say, this producer that I was talking to you about that's vegan, she started raising chickens. And she had all these eggs, and eventually, she started eating the eggs. And then she ended up getting rid of the chicken, so she's off the eggs again. But it it it was interesting to hear, like, how she came to even incorporating eggs into her life. She was just like, I have all these eggs. I hate the waste.Nava Atlas [00:26:02]:Right. And, you know, when you have chickens, they're gonna lay eggs.Stephanie [00:26:05]:Yeah. So, you know, INava Atlas [00:26:06]:have a friend who raises backyard chickens and, you know, she's giving them usually to my a lot of times to my husband. And it's nice to know that they're eggs that are raised too mainly, you know, where they came from and everything.Stephanie [00:26:18]:If you had to say a favorite recipe for you in the vegan soups and stews book, you kind of already said, the one. I just before we wrap up, is there a book or is there a recipe that feels really personal to you or something that you feel like is a signature just of yours?Nava Atlas [00:26:39]:I just opened to 1, the mock chicken noodle soup. So chicken noodle soup with c h I c k apostrophe n. Yes. And subtitle is kinda like my mom's but without the bird. So this uses didStephanie [00:26:56]:you get that flavor without the bird?Nava Atlas [00:27:00]:Well, I used vegetable or vegan chicken style bouillon cubes. Mhmm. And then the chicken chicken product also, they usually have their own flavor. And it's really, you know, it's really not that difficult. I feel like this is proof positive that pretty much anything can be veganized. And I'm going back to the beginning of the program saying that I really didn't like my mom's cooking very much, but yet I loved my mom. So this super reminds me not so much of my mom's cooking that I didn't particularly like, but of my mom. Yeah.Nava Atlas [00:27:35]:So even looking at it and the way it looks is just just brings me back to my childhood. And I think that's so much of what eating is about. And so much of what comfort food is about is that nostalgia and that comfort of, you know, our parents or our family and the safety. And I feel like that is just such a universal human need. I always think that we're not necessarily alike as humans, but I think that we all want the same things. We want love, security, our family, and food is just such a way to bring people together.Stephanie [00:28:14]:Yeah. I couldn't agree more. And boy, that's a great way to end it. I love that you shared that, story. And I was just you know, that we're just coming off of the Republican National Convention, and I've been feeling a little bit like trying to be open minded, but also feeling a little tribal in my belief system. And I do think about getting back to what do what are people wanting? You when you really get down to it, we do want a lot of the same things. We come out of different points of view, but it helps me to have empathy and understanding when I'm having a hard time feeling like, who are these people?Nava Atlas [00:28:57]:I'm glad you said it. Not me, but I I get I get it.Stephanie [00:29:02]:And yeah. And on both sides, really. I mean, I'm from Minneapolis, and believe me, we have a lot of left, real left, left, left stuff happening right now. And on the one hand, some of it's really exciting. And on the other hand, I just feel like it's too much, and you feel like you're kinda pulled on all sides and not sure where the real understanding is. And I'm just trying to find my own personal empathetic path as we Absolutely. Get walking up to this election regardless of what SoNava Atlas [00:29:30]:Find a way to meet in the middle and things that we all have as commonalities.Stephanie [00:29:34]:And it is always food and soup, isn't it?Nava Atlas [00:29:37]:Absolutely. I think food really brings us together for sure.Stephanie [00:29:41]:This has been such a delight. Thank you so much for spending a little time with me today. I appreciate it. And we'll get the podcast edited and posted. It is Vegetariana. That is the original book, A Rich Harvest of Whitlore and Recipes. And the new book that's not new, but in its 5th edition, but new with pretty pictures, vegan soups and stews for all seasons, Nava Atlas. Thanks joining me.Stephanie [00:30:03]:I really appreciate it.Nava Atlas [00:30:04]:Oh, thank you. If I could just, one more thing is that people can visit me as at the vegan atlas dotcom.Stephanie [00:30:11]:Okay. I think I went to your website once, so I'll put that in the show notes.Nava Atlas [00:30:15]:Oh, thank you so much.Stephanie [00:30:16]:Okay. Great to meet you.Nava Atlas [00:30:17]:Bye bye. Alright.Stephanie [00:30:18]:Bye bye.Stephanie's Dish Newsletter is a reader-supported publication. 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 stephaniehansen.substack.com/subscribe

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4° episódio da série de podcast Corrida 360° no ar! Nesse episódio, Andrei Achcar conversou com o nutricionista Rafael Mendes sobre dicas de alimentação vegana e vegetariana para corredores. Confere só!

Well, I ate the whole thing. Shrug emoji! In this episode, Joe brings us to the aid of an ailin' 'n' flailin' maestra flautist, Gav discovers a hidden side effect of jelly boy bonification, and Steve delves deep into the Regular Features agony auntsack.

Después de diez años de ser vegetariana y ser completamente feliz y saludable, dejé de serlo durante la lactancia de mi primer hijo. Aquí te cuento la historia completa. ¡Espero te inspire! 

Una alimentación vegetariana no aumenta el riesgo de fracturas de la cadera en mujeres post-menopáusicas. El Dr. Elmer Huerta nos explica.

Na semana em que se celebra o Dia Internacional da Mulher, contamos por que a comida está na origem deste dia. E o que é que o vegetarianismo e o aparecimento dos salões de chá tem a ver com a luta pelos direitos das mulheres. --- Send in a voice message: https://podcasters.spotify.com/pod/show/casal-mistrio/message

En este episodio de Sin Cita Previa, hablamos sobre la alimentación vegetariana en niños. Exploramos si es posible que un niño lleve una dieta de exclusión de proteína animal y crezca sano y saludable. Además, analizamos las diferencias entre ser vegetariano y ser vegano, y si es necesario tomar complementos alimenticios. Descubre todos los detalles sobre las dietas vegetarianas y su impacto en los niños.Y muchos más contenidos sobre salud para toda la familia en nuestro Espacio de Salud y Bienestar.

En este Día Mundial del Veganismo, exploramos las distintas alternativas de dietas vegetarianas y qué dicen los expertos sobre aplicarlas en la infancia.

Arthur Marchetto, Cecilia Garcia Marcon e Gustavo Mano se reúnem para falar da obra do Clube de Leitura de setembro: "A Vegetariana", de Han Kang. Eles discutem questões como "o Infamiliar", violência contra a mulher, psicologia e muito mais! CANAL DO 30:MIN NO YOUTUBE Telegram do 30:MIN Apoie o 30:MIN no PicPay Apoie o 30:MIN no Padrim --- Send in a voice message: https://podcasters.spotify.com/pod/show/30min/message

En este episodio hablo con Dora de www.spaansopmaat.com sobre ser vegetariana. Hablamos sobre ser vegetariana y también un poco sobre ser celíaca. En este episodio además aprenderás expresiones en español para que aprendas a usarlas de manera más natural. Si quieres las transcripciones de los primeros episodios del podcast puedes unirte a mi newsletter para recibirlas en: https://thespanishontheroad.com/ ¡Nos vemos! --- Send in a voice message: https://podcasters.spotify.com/pod/show/thespanishontheroad/message

Alberto Fernández trae la receta de la quiche vegetariana de la coronación de Carlos III.

El Oso Polar es invitado a un concurso de comida , sin saber que sólo ofrecían comida vegetariana y esto le causa un terrible malestar que lo deja en muy malas condiciones .Creado por : Cesar Guiterrez " El chancho"

Una reunión de tres hoy puede ser un caos de elección de menú entre carnívoros, vegetarianos, veganos y diferentes preferencias de sabores. ECDQEMSD podcast episodio 5458 Vegetariana Flexible Conducen: El Pirata y El Sr. Lagartija https://canaltrans.com Noticias Del Mundo: Berlusconi en defensa de Putin - Bolsonaro promete regresar - Lo que dijo Rey Zambada en el juicio - Ola de calor histórica - La inflación anual argentina - Toda la saga Tomb Raider - De Angelina Jolie a Alicia Vikander - Video Game, Serie y Película - Nueva canción de Lana del Rey. Historias Desintegradas:  Oriental colombiana - Ganaron las hamburguesas - Vegetarianismo es el camino - Animalitos acuáticos - El pollo vegetal - Criado por Los Simpsons - Elegiré el capítulo - Venta de saludos - Calendario complejo - Sueños locos - Luchas y molestias - No logro comprender - Tocando a la puerta - Hagamos una rampa - Día de los amantes. https://www.canaltrans.com/ecdqemsd_podcast_2023/5458_vegetariana_flexible.html En Caso De Que El Mundo Se Desintegre Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados: https://www.canaltrans.com/radio/suscripciones.html

Today on the show, I welcome Nava Atlas, the author of many vegetarian and vegan cookbooks, with hundreds of thousands of books sold over the years. Her books went vegan at the same time she did — the early 2000s. Some include …Vegetariana (revised and updated)Plant-Powered Protein5-Ingredient VeganPlant PowerWild About GreensVegan Holiday KitchenVegan Soups and Hearty Stews for all SeasonsShe has been featured or contributed to several publications including The New York Times and the Washington Post. Her recipes and vegan living tips have been featured or cited in numerous publications and she's been a guest on countless radio shows and podcasts.Her involvement with the vegan movement and women's issues overlaps with my work as an artist. It's all under the umbrella of social justice. Her work has been shown in numerous galleries and museums and is in a number of public and university collections.In addition to her involvement in all things vegan, she also creates visually driven books. These have include Secret Recipes for the Modern Wife, a darkly humorous look at the gender roles through the lens of a faux 1950s cookbook and The Literary Ladies' Guide to the Writing Life (2011), which explores the creative processes of twelve classic female authors through their letters, journals, and interviews. The website that grew from this book is Literary Ladies Guide, which strives to be the most comprehensive resource on women's classic literature. Here's the New Moon Astrology from Tanaaz at Forever Conscious.Our show music is from Shana Falana!Feel free to email me, say hello: she@iwantwhatshehas.org** Please: SUBSCRIBE to the pod and leave a REVIEW wherever you are listening, it helps other users FIND IThttp://iwantwhatshehas.org/podcastITUNES | SPOTIFY | STITCHERITUNES: https://itunes.apple.com/us/podcast/i-want-what-she-has/id1451648361?mt=2SPOTIFY:https://open.spotify.com/show/77pmJwS2q9vTywz7Uhiyff?si=G2eYCjLjT3KltgdfA6XXCASTITCHER: https://www.stitcher.com/podcast/she-wants/i-want-what-she-has?refid=stpr'Follow:INSTAGRAM * https://www.instagram.com/iwantwhatshehaspodcast/FACEBOOK * https://www.facebook.com/iwantwhatshehaspodcastTWITTER * https://twitter.com/wantwhatshehas

En este episodio Frank explica por qué la dieta vegetariana permite el crecimiento de del hongo candida en el organismo. En Estados Unidos hable al 1-888-348-7352 o visítenos online en https://us.naturalslim.com En Puerto Rico hable 1-787-763-2527 o visítenos en http://www.naturalslimstore.com En Europa hable al +3120-2296-300 o visítenos en https://www.naturalslim.eu En México hable al (55) 5256-1368 o visítenos en https://naturalslimmexico.com/ En República Dominicana hable al 1-809-956-0007 En Panamá hable al +507 396-6000 En Costa Rica hable al (506)2430-2010 En Colombia hable al (57-1) 7020928 Suscríbete a UNIMETAB aquí y permite que Frank te lleve de la mano paso a paso con los cursos digitales de Frank Suárez. Acceda https://www.unimetab.com/ Suscríbete a MetabolismoTV en Messenger para acceso a educación exclusiva por Frank en el tema del metabolismo: https://www.messenger.com/t/Metabolis... Para hacer su prueba de metabolismo gratis haga clic aquí: https://www.naturalslim.com/prueba-tu... Para ordenar el libro en uno de los países listados arriba a través de https://www.naturalslim.com a su distribuidor local quien le ayudará a obtenerlo o accede https://www.metabolismotvbooks.com Para acceso a libros digitales con membresía en todo el mundo acceda https://www.metabolismovip.com Sigue a Frank y MetabolismoTV en Facebook aquí: https://www.facebook.com/MetabolismoTV/ Accede al Blog de Preguntale a Frank en http://www.preguntaleafrank.com La información que se brinda en MetabolismoTV®️ tiene un propósito puramente educacional. No pretendemos diagnosticar, curar o de alguna otra forma sustituir la ayuda profesional de su médico, nutricionista, dietista u otro profesional de la salud cualificado. Usted siempre debe consultar con su médico antes de empezar a hacer cualquier cambio en su dieta muy en especial si está recibiendo tratamiento médico o utiliza medicamentos recetados.

In this episode of the Vegetarian Zen podcast, we welcome Nava Atlas, author of multiple vegetarian and vegan cookbooks. We're going to talk to Nava about her recently updated book, Vegetariana that was just re-released in it's 4th edition.