Episode 033: Yuka
Tune in to Episode 033 with Yuka Polovina a lecturer at the University of Hawaii whose work focuses on multiculturalism and immigration. She’s also a writer who aims to shed light on the care (or lack thereof) available for postpartum people. Listen to learn about:
How her high school volleyball coach helped influence her academic trajectory
Her dissertation about a Chinese Canadian woman who represented the African country Mauritius in the 2012 Olympics
Why she felt there wasn’t information on what happens postpartum and why she felt compelled to share her story
Her difficulty bonding with her baby while dealing with physical postpartum issues
Follow up links:
Music Credits:
Theme song - Jazz from the Kitchen by Nikitaka
RECIPE: Vegetarian Quinoa Chili
Servings: 6
1 can pinto beans
1 can black beans
1 can kidney beans
1 can diced tomatoes
1/2 cup quinoa
2 cups veggie stock
1 cup water
1 medium yellow onion (diced)
4 cloves of garlic (minced)
1 yellow pepper (diced)
1 cup diced mushrooms
3/4 cup frozen sweet corn
1.5 tbsp chili powder
1 tsp garlic powder
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1.5 tbsp olive oil
Garnish:
cilantro
vegan sour cream
shredded pepper jack cheese (dairy or vegan)
tortilla chips
In the Instant Pot, turn on the sauté setting and bring oil up to heat. Add garlic and onion and cook for about 2 minutes. Add all of the seasonings, stir and let cook for another minute. Add the yellow pepper and mushrooms and cook for another minute. Add the veggie stock to deglaze the pot, followed by the canned tomatoes and beans. Stir, then add the quinoa. Stir again, cover and cook according to the Instant Pot instructions (about 20 minutes).
Once the timer has gone off and the pressure has been released, open and add the corn. Stir through and taste and add any additional seasoning. Let cool, then serve up in bowls and add all of your favorite toppings. Enjoy!