31 afleveringen

It’s hard to have open conversations about the reality of eating animal products — whether omnivorous, vegetarian, vegan, or something else entirely. On “Meatless,” Alicia Kennedy talks with chefs, writers, and more about how their personal and political beliefs determine whether or not they eat meat. How do identity, culture, economics, and history affect a diet? Join Alicia and her guests as they discuss why people eat, how they eat, and where ethics, politics, cultural identity, and animals fit into all that.

A podcast from How We Get To Next.

Meatless: A Podcast About Eating How We Get To Next

    • Filosofie

It’s hard to have open conversations about the reality of eating animal products — whether omnivorous, vegetarian, vegan, or something else entirely. On “Meatless,” Alicia Kennedy talks with chefs, writers, and more about how their personal and political beliefs determine whether or not they eat meat. How do identity, culture, economics, and history affect a diet? Join Alicia and her guests as they discuss why people eat, how they eat, and where ethics, politics, cultural identity, and animals fit into all that.

A podcast from How We Get To Next.

    Episode 30: Chicago Part Two

    Episode 30: Chicago Part Two

    In the second part of Alicia’s visit to Chicago, she speaks with pastry chef Valeria Taylor, and food writers Tim Mazurek and Natalie Slater. They discuss their frustrations with the way Chicago’s food scene is repeatedly defined by critics based in LA and NYC, their favorite animal-free recipes, and what they think makes for a good vegan city.

    Written and presented by Alicia Kennedy
    Produced by Sareen Patel

    • 20 min.
    Episode 29: Chicago Part One

    Episode 29: Chicago Part One

    In the first of of Alicia's two dispatches from Chicago, she talks to bartender Alicia Arredondo and chef Pat Sheerin about the city's reputation as a bad place to go meat-free. They discuss some of their plant-focused dishes, how the cultural and social context of Chicago influenced them professionally, and the broader ways in which food and politics intersect.

    Written and presented by Alicia Kennedy
    Produced by Sareen Patel

    • 19 min.
    Episode 28: John Currence

    Episode 28: John Currence

    Alicia talks with John Currence, a chef based in Oxford, Mississippi who co-hosted a series called the “Big Gay Mississippi Welcome Table Dinners” to protest at the state’s Religious Freedom Restoration Act, which sanctioned religiously-motivated discrimination, particularly against queer and trans people. They discuss the political uses of food—both as a tool of protest and in bringing people together.

    Written and presented by Alicia Kennedy
    Produced by Sareen Patel

    • 39 min.
    Episode 27: Luz Cruz and Ollie Montes de Oca

    Episode 27: Luz Cruz and Ollie Montes de Oca

    Alicia talks to Luz Cruz and Ollie Montes de Oca, who formed the Cuir Kitchen Brigade in the aftermath of Hurricane Maria. Post-Hurricane Maria, they flew to Puerto Rico to distribute produce and run workshops on preserving food. They discuss developing connections between activist groups in New York City and San Juan, their work with Tijuana’s chapter of Food Not Bombs, and the broader importance of food to social justice movements

    Written and presented by Alicia Kennedy
    Produced by Sareen Patel

    • 39 min.
    Episode 26: Danielle Ricciardi and Daniel Strong

    Episode 26: Danielle Ricciardi and Daniel Strong

    Alicia talks with and Danielle Ricciardi and Daniel Strong, a couple who founded the vegan comfort food business Chickpea and Olive. They discuss the process of getting products into Whole Foods, how delivery apps can financially undercut restaurants, and the concept of “making a burger out of all the things that cows eat.”

    Written and presented by Alicia Kennedy
    Produced by Sareen Patel

    • 39 min.
    Episode 25: Olivia Hu

    Episode 25: Olivia Hu

    Alicia talks to Olivia Hu, the co-founder and owner of Old Timers, a bar in Bushwick, Brooklyn. The first-generation child of Chinese parents who fled during the Cultural Revolution, Hu talks about the experience of trying reconcile her family's heritage and cuisine with her pescetarianism. She also discusses what she loves (experimenting with cocktails) and hates (racism and sexism) about being a bartender.

    Written and presented by Alicia Kennedy
    Produced by Sareen Patel

    • 39 min.

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