About this episode
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.
Follow @foodprintorg on Instagram, Facebook, and Twitter .
Stay Informed. Get the latest food news, from FoodPrint.
Get every episode summarized
Each time What You're Eating publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
