Sunday Paper Recommends—Week of January 7, 2024

At The Sunday Paper, we're always discovering books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this new recipe—open your heart and mind and encourage you to come together for meaningful conversations.

What We’re Watching

It’s common knowledge that the foods we eat have a significant impact on how we feel and live—but just how much? The fascinating new Netflix docuseries You Are What You Eat explores this question. The series follows four pairs of identical twins as they follow different diets—the varying factor being meat or no meat. The episodes are rich in information and encourage another question: Is a vegan diet healthier? Give it a watch and let us know what you think in the comments below!

What We’re Listening to

We were intrigued when we first heard of the podcast, 70 Over 70, as it’s right up our alley here at The Sunday Paper. Host Max Linsky talks to people 70 and older about life, age, regrets, hope, and ultimately, what it means to live a full and great life. These are inspiring episodes that prove the essence of living well, no matter how old we are, is based on the mindset of gratitude and letting go. If you're looking for an episode to start with, go deeper in the archives and listen to Nikki Giovanni talk about love.

What We’re Reading

Acclaimed writer Rachel McRady has written a novel that spans all the emotions the heart can handle: from love and joy to fear and loss and everything in between. Sun Seekers tells the story of Gracie Lynn, a six-year-old who helps her grandfather, who is battling dementia, escape his nursing home, only to cause heartbreak and angst for her parents. What ensues is a story about the pain and beauty that comes from both being and losing a parent.

What We’re Making

HOMEMADE CHICKEN VEGETABLE SOUP
Serves 4

Ingredients:
2 tablespoons coconut oil
1 medium onion, finely chopped
1 leek, rinsed and chopped
2 ribs celery, finely chopped
3 carrots, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon apple cider vinegar
8 cups of water
4 cups sliced zucchini
6-8 boneless skinless chicken thighs, cut into one-inch pieces

Directions:
Over medium heat, melt the coconut oil in the bottom of a large dutch oven.

Add onions, leek, celery and carrots to the pot. Gently saute about 10-12 minutes. Add apple cider vinegar, thyme, and water to the pot, followed by zucchini. Bring pot to a boil, and simmer about 20 minutes. Add chicken thighs and cook 10 to 12 minutes, or until cooked through. Season with salt and pepper to taste. Enjoy!