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 trajectoryHer dissertation about a Chinese Canadian woman who represented the African country Mauritius in the 2012 OlympicsWhy 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 issuesFollow up links:Mama on the MendMusic Credits:Theme song - Jazz from the Kitchen by NikitakaRECIPE: Vegetarian Quinoa ChiliServings: 61 can pinto beans1 can black beans1 can kidney beans1 can diced tomatoes1/2 cup quinoa2 cups veggie stock1 cup water1 medium yellow onion (diced)4 cloves of garlic (minced)1 yellow pepper (diced)1 cup diced mushrooms3/4 cup frozen sweet corn1.5 tbsp chili powder1 tsp garlic powder1 tsp paprika1/4 tsp cayenne pepper1 tsp salt1/2 tsp pepper1.5 tbsp olive oilGarnish:cilantrovegan sour creamshredded pepper jack cheese (dairy or vegan)tortilla chipsIn 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!