Summary: “I just wanted to provide context for folks because I do think that the conversation around plant-based food for the last eight years or so has been pushed toward a more corporate, vertical, lab meat, impossible burgers, beyond burgers, meat substitutes that act like meat and look like meat and has gotten really far away from whole foods and vegetables and legumes and how nice it is to just eat some beans sometimes.” This week on the show we talk with food writer Alicia Kennedy about her new book, No Meat Required: the cultural history and culinary future of plant based eating.
