Episode 028: Katrina
This week we chatted with Katrina, a relationship marketer whose work focuses on bringing new parents, local businesses and events together. Learn about how she quit her job as marketing manager and reinvented her work life once she became a mom. Listen as she discusses:
The New Mom School and the importance of community when becoming a parent
Her struggle to work out an accommodating work schedule after becoming a mom
Why she started her own Macaroni Kid publication in her city
Her dream to start a nonprofit
Follow up links:
Music Credits:
Theme song - Jazz from the Kitchen by Nikitaka
RECIPE: Vegan Pozole
Servings: Four
Ingredients:
1 large can of jackfruit (roughly chopped)
2 jars of homemade veggie stock (or 1 box of vegetable broth)
4 cups of water
1 yellow onion, diced roughly
4 cloves of garlic roughly chopped
1 medium can of hominy
1 tbsp ancho chile powder
1.5 tsp garlic powder
1/4 tsp cayenne pepper
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1 tbsp vegetable oil
Toppings:
purple cabbage
avocado
radishes (sliced)
lime wedges
cilantro (chopped roughly)
In a medium sized pot bring your vegetable oil up to medium heat. Add onion and saute for about a minute. Add garlic and seasonings. Saute for another minute. Then add broth and water which will then deglaze the pan. Add the jackfruit and bring to a boil. Cover and simmer on low for 30 minutes. At the end of the 30 minutes, add your can of hominy, cover and let simmer for another 5-10 minutes. Taste the soup and add more seasonings as needed (I sometimes add more salt, cayenne, garlic or ancho powder at this point).
Serve up in a large bowl and squeeze in a wedge of lime, a scoop of diced avocado, a handful of cabbage and sliced radishes. Mix in and enjoy!