This episode we spoke with Shanti Chu about the ways our identity and what we eat interact. We also talk about the different ways philosophers can talk about philosophical issues inside and outside academia. Show Notes: Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review wherever you get your podcasts! It helps people find the show. Shanti Chu is a philosopher living and working in Chicago. To see some of the cool things she's working on, you can visit her personal page, her vegetarian/vegan blog ChiVeg, her YouTube page, and her Instagram. Shanti was kind enough to share a recipe with us that's meaningful to her -- Hearty Tofu Paprikash. As she says, "Being half Hungarian, I grew up eating delicious and flavorful Hungarian food.  My Hungarian upbringing has influenced me to the extent of using Paprika in most of my dishes because I can’t live without the flavor. While some Hungarian classics are meat-heavy, they can easily be veganized.  For example, chicken paprikash is a staple of the Hungarian diet and it is a very remarkable, comforting dish but it has a lot of meat and dairy in it.  Just because you are vegetarian or vegan doesn’t mean you have to stop eating your Hungarian favorites.  Why not make this Hungarian staple vegetarian friendly with all the scrumptious tomato/paprika flavor?" The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a great way for me to express my identity. It was performed and shared by The Dan River Ramblers under a Creative Commons license.