Episode 17: The History and Future of Plant-Based Eating
Maybe you’re concerned about climate change. Maybe you’re worried about how most livestock is raised in inhumane conditions. Or possibly you’re looking to make a change to your diet to be healthier. Whatever your reasons for eating less meat, whatever anyone’s reasons, it’s adding up to significant growth in what is now pretty universally being called “plant-based eating” — an umbrella term that includes everything from veganism to vegetarianism to flexitarianism to simply trying to eat a little less meat, dairy and eggs. But saying no to animal products and eating a diet rich in plants are not new ideas.
In this episode we speak with writer Alicia Kennedy about her new book, “No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating” to learn more about how our vegetarian and vegan past can illuminate how we think about our plant-based future.
Available wherever you listen to podcasts.
“To not eat meat in the United States is to always be inviting an argument, it seems.”
Episode guest:
Alicia Kennedy
Alicia is a food and culture writer who has a widely read Substack newsletter called “From the Desk of Alicia Kennedy.” She is the author of the new book “No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating.”
FoodPrint tools and resources
Additional resources and reading:
- Read Alicia’s book, “No Meat Required”
- Read Alicia’s piece about Lagusta Yearwood, Vegan Chocolatier
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Top photo by ismishko/Adobe Stock.