Meatless, a Podcast About Eating

In this episode, Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter, made principally with coconut oil and aquafaba, or chickpea brine. It’s available at Eataly, but retail isn’t Fora’s focus: They’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. We talked about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream.

In this episode, Alicia talks to wine-maker Sheri Hood. After spending the ‘90s managing bands like Stereolab and working for the record label 4AD, she moved to Portland, Oregon in 1999. She now makes The Pressing Plant wines, all of which are vegan, delicious, and named after songs. We discussed why she became vegetarian, how that inspired her to make vegan wines, and what it was like to not eat meat while on tour in the ‘90s.

In this episode, Alicia talks to food scientist Dr. Cheryl Mitchell, the person who developed Rice Dream and the Elmhurst Milked line of nut, grain, and seed milks. We discussed how she came to focus on vegan milks, the HydroRelease process she created, and why we need to diversify protein sources in order to keep feeding the human population.

In this episode, Alicia talks to Soleil Ho, food writer, host of Bitch Media’s Popaganda podcast, and co-host of the Racist Sandwich Podcast. We talk about entomophagy—the eating of insects, a field Ho has become an expert in.

In this episode, Alicia talks to Chitra Agrawal—maker of the Brooklyn Delhi line of condiments and author of the cookbook VIBRANT INDIA—about her lifelong vegetarianism, the word "curry," and her punk rock youth in New Jersey.

It's not easy to make being vegan both funny and incisive, but that's what writer Gabriella Paiella does both on Twitter and in her writing for The Cut. On this episode of Meatless—the first of season 2!—Alicia and Gabriella discuss Tevas, bad jokes about vegans, and the relationship between veganism and body image.

Alicia talks to writer Shanika Hillocks and photographer Theo Samuels about navigating their relationship when Theo's vegan and Shanika's not.

Alicia talks to Cara Nicoletti about her family butcher shop in Boston, what inspired her to quit eating meat most of the time, and why people should stop calling female butchers "badass."

In this episode, Alicia Kennedy talks to Charlotte Shane, a culture writer and author of the brilliant book Prostitute Laundry.

Alicia talks to cheese writer and community organizer Tia Keenan about dairy production, what an anti-capitalist food system could look like, and her backyard chickens.

Alicia talks to Leah Kirts about her upbringing in rural Indiana, time in the NYU food studies master's program, and teaching kids about veganism.

Alicia talks to writer Nadya Agrawal about what made her become vegan, how veganism can better connect to other social justice movements, and turmeric lattes.

Alicia talks to Lukas Volger about his 60% vegetarian diet, cookbooks, veggie burger line, and job as editorial director of queer food journal Jarry Mag.

Alicia talks to Gabriel Hernandez of Verde Mesa in Old San Juan, Puerto Rico, about the connotations of "vegetarian," the challenges of reopening after Maria, and the island's beet resurgence.

Alicia talks to chef and chocolatier Lagusta Yearwood about veganism's oversights, sliding-scale soup, and anarchist business practices.