Podcast appearances and mentions of alicia kennedy

Alicia Kennedy is a food and culture writer from New York based in San Juan, Puerto Rico. She is the author of the essential weekly newsletter From the Desk of Alicia Kennedy, the book No Meat Required, and a lush new memoir, On Eating: The Making and Unmaking of My Appetites. It's so special to have Alicia in the studio on her publication day to talk about making this book, her new magazine project, Tomato Tomato, and much more.  Also on the show, Matt catches up with Elizabeth Dunn to talk about her recent New York magazine story about how a caffeine-laced strawberry-açai drink at Starbucks became the allowance-draining status symbol of New York's teen elite. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

When it comes to thinking about the future of food, is it possible to re-imagine our individual and collective appetites around what we want it to be? Taste is subjective, sure, but it's also deeply embedded in the land, histories, politics, and sociocultural dynamics we navigate throughout our lives. And as my guest this week, Alicia Kennedy, writes, our tastes are also shaped by how we value (or don't value) ingredients and their own histories.  Alicia is a writer from Long Island. She is the author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, and On Eating: The Making and Unmaking of My Appetites, which is out officially as of today through Hachette. Her newsletter, From the Desk, covers food, culture, politics, and media, and she is launching Tomato Tomato, a literary journal of food writing, in 2026.  Alicia is back on the show today to speak about On Eating, exploring the process of weaving the personal and cultural histories of ingredients through her chapters, the interrogation of early appetites and their influence on her food writing, the dynamics of feminine appetites in food media, and the importance of properly considering the labour of growing and producing food as a way to unpack Western appetites. Resources:  Book: On Eating: The Making and Unmaking of My Appetites From the Desk newsletter Website Tomato Tomato magazine  Instagram: @aliciadkennedy

Andrew Tarlow opened Diner in a converted railcar under the Williamsburg Bridge in 1998 and quietly rewrote the rules of American restaurant culture. Marlow & Sons, Roman's, Achilles Heel, She Wolf Bakery—the Marlow Collective became a Brooklyn institution. Now, 25 years later, he's crossed the bridge, opening Borgo, his first Manhattan restaurant, on East 27th Street. In this episode, Andrew's first on our podcast, we talk about building Borgo into an instant hit as well as a quarter century of restaurant building with one of the sharpest points of view in the game. And it's the return of Three Things. Aliza and Matt discuss some of their recent restaurant visits, including Her Name Is Han, Border Town, Teruko, New Kam Hing. Also, new books from Rachel Khong and Alicia Kennedy. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠    Learn more about your ad choices. Visit megaphone.fm/adchoices

Amidst funding cuts, massive layoffs, editorial differences and Donald Trump's ongoing attacks on media, more and more journalists and creators are leaving traditional media platforms and going independent. They're turning to newsletters, Substack channels, Youtube and more, to keep doing the work they've been doing – but without institutional guardrails. As stalwart publications like The Washington Post are seeing a major exodus of reporters and as Paramount Skylark purchases The Free Press and hires its co-founder Bari Weiss as the new editor-in-chief of CBS news, we check in with independent journalists about the shifting landscape of the media. Guests: Brian Merchant, tech journalist; writes Blood in the Machine newsletter; author, "Blood in the Machine: The Origins of the Rebellion against Big Tech" Alicia Kennedy, food and culture writer; founder, From The Desk of Alicia Kennedy; author, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating" Nick Valencia, journalist; former CNN correspondent; founder, Nick Valencia News Learn more about your ad choices. Visit megaphone.fm/adchoices

Alicia Kennedy is a food writer, essayist, and author of the bestselling book “No Meat Required.” She joins the show to discuss the 90's alternative classic “Grace” by Jeff Buckley.

When Kate Leahy was in Paris recently, I was happy to have a chat with her in my kitchen for my podcast. A former restaurant cook, Kate seamlessly pivoted to food writing, collaborating on books with a variety of chefs, bakers, and sommeliers, and has also penned several books on her own.Kate co-authored La Buvette with Camille Fourmont, the owner of the charming La Buvette wine bar in Paris, and most recently, My Egypt with chef-restaurateur Michael Mina. She also co-wrote Lavash, which explores the world of Armenian flatbreads; Cookie Love with Mindy Segal; Burma Superstar, featuring recipes from San Francisco's legendary Burmese restaurant; and A16 Food+Wine, from one of the best Italian restaurants in America.While Kate was in Paris working on a project with me, in between baking together and hitting the town, attending chocolate tastings, and checking out the $15 ham & cheese sandwich at the Ritz Hotel's Le Comptoir bakery (see below), we talked about writing cookbooks in this podcast. A lot goes into writing a cookbook, especially when she's collaborating with a chef and travels to places such as Egypt and Armenia to research and cull recipes. We discussed how she chooses what projects to work on, which chefs and sommeliers to work with, what are the most rewarding parts of writing cookbooks…and what are the most difficult. (And no, working with me wasn't one of the latter…hopefully!

This week Francis is joined by essayist and culture critic, Alicia Kennedy. Alicia is primarily a food writer, however also has many refined takes on writing, the algorithm, and the attention economy.Alicia's Newsletter: https://www.aliciakennedy.news/00:00:00 Introducing Alicia Kennedy00:01:38 Rejecting the idea of the creator00:07:06 Declining media literacy in the digital age00:12:36 The fragmentation of public intellectualism00:17:09 Attaching value to greatest achievements00:19:32 The creator economy tradeoff of freedom and instability00:29:33 The need for publications that challenge food writing norms00:35:08 The blurred line between influencers and creators00:40:13 Building a like-minded diverse community00:43:58 The key to consistent organic growth00:47:10 The need for a more horizontal media ecosystem00:52:32 Navigating platforms with limited audience engagement control00:57:51 Experience of writing a book vs newsletters

In this episode of the Eat for the Planet podcast, Nil Zacharias speaks with Alicia Kennedy, author of No Meat Required, about challenging meat's dominance in the food system and exploring the cultural, culinary, and systemic shifts needed to create meaningful change. They discuss how plant-based eating, rooted in countercultural movements, can serve as a force for transformation while navigating the challenges of identity, desirability, and accessibility. Alicia critiques the focus on hyper-realistic meat substitutes and advocates for a return to celebrating vegetables, grains, and whole foods as a path to reimagining food systems. She emphasizes the importance of community-driven food and the need for systemic solutions that address labor, access, and sustainability. Learn more about your ad choices. Visit megaphone.fm/adchoices

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of the onion. Jonathan Kauffman explains how "hippie food" went mainstream. Forget meat alternatives, Lukas Volger develops veggie burger recipes using whole foods. Flexitarian Pamelia Chia canvases chefs for show-stopping Asian vegetarian recipes. Forget meat alternatives, Alicia Kennedy unpacks the history of vegan and vegetarian eating in America. Two small voices sing the praises of seeds in the book A Fruit is a Suitcase for Seeds.

Plant-based eating is one of the most impactful climate actions we can take, but changing our diets can be overwhelming. How can we get started and stick with it?On this first episode of Second Nature, we're hearing from listeners about how they've started adding more plants to their plates, finding inspiration in delicious recipes, and getting inspiration from the power of our collective action. ‍On this episode, you'll hear:Motivation and practical tips from listeners across the plant-forward spectrum: flexitarians, vegetarians, and vegans.An interview with food writer Alicia Kennedy about how the food industry needs to reckon with the environmental impact of meat, plus delicious plant-based recipes to try.How our collective shift to more plant-based meals can impact the meat industry.

Today, Omar speaks with Alicia Kennedy about the food-industrial complex, the massive climate footprint of our eating habits, and what the world could look like without meat. A HyperObject Industries & Sony Music Entertainment production. Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Food and culture writer Alicia Kennedy and chef advocacy trainer and Table81 founder Katherine Miller discuss food justice and how we can make important improvements in our food system. “We operate with this idea that we should be able to have any [food] we want whenever we want it, at whatever price that we wanna pay for it,” says Miller. “It's an artificially constructed system that keeps our food affordable in certain places and makes it unaffordable and unattainable in other places.” Kennedy writes about food justice, food sovereignty, and food apartheid. “Food justice is not merely the ability to access fresh food. It is the space, time, energy, and ability to cook it and serve it in a way that provides a nourishing, complete and aesthetically pleasing dish according to one's cultural standards,” she states.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Oh wow! I got to TALKTALKTALK with Alicia Kennedy, and, my goodness, that was exciting! This interview  is a collaboration with astrologer/occultist/writer Cameron Steele. Not only did Cameron play guest host, she did most of the heavy lifting with questions both intimate and thoughtful.  If you're into this conversation, super good news! I'm co-teaching an astro writing workshop with Cameron , where we read Alicia's work — because dreams do come true.  The Fire At Night Telling Stories With, Through, and Beyond Astrology  A 6-Week Course with Dr. Cameron Steele and Vivi Henriette Alicia Kennedy is a food and culture writer from New York. Her weekly newsletter, From the Desk of Alicia Kennedy, has over 30,000 subscribers. She's the author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating; a memoir, On Eating: The Making and Unmaking of My Appetites, is forthcoming from Hachette. Subscribe to Alicia's Substack, From the Desk of Alicia Kennedy, HERE. Cameron Steele is a writer, teacher, and tarot reader based in the Blue Ridge mountains, where she counsels clients drawing on her doctorate and divinatory trainings. Recent essays have been published in Gulf Coast, Barrelhouse, Brevity, and Split Lip Magazine, and her dissertation won runner-up for the Iron Horse Review/Texas Tech University Press first book prize in 2021. She also writes the popular weekly newsletter, “interruptions,” at the intersection of literature, illness, and the occult. Subscribe to Cameron's Substack, Interruptions, HERE. ENJOYED THIS PODCAST?  SUBSCRIBE to ART of the ZODIAC on SUBSTACK for the latest  TALKTALKTALK, delivered straight to your inbox—it's FREE!  Follow ART of the ZODIAC & Vivi Henriette in ALL the places right HERE. SUPPORT THE RADICAL ACT OF CONVERSATION on PATREON 

“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. 

“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. 

A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food.  The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to?  In No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Beacon Press, 2023), author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations – raises distinct questions about the meanings and goals of plant-based eating. Kennedy—a vegetarian, former vegan, and once-proprietor of a vegan bakery—understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food.  The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to?  In No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Beacon Press, 2023), author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations – raises distinct questions about the meanings and goals of plant-based eating. Kennedy—a vegetarian, former vegan, and once-proprietor of a vegan bakery—understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food.  The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to?  In No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Beacon Press, 2023), author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations – raises distinct questions about the meanings and goals of plant-based eating. Kennedy—a vegetarian, former vegan, and once-proprietor of a vegan bakery—understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food.  The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to?  In No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Beacon Press, 2023), author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations – raises distinct questions about the meanings and goals of plant-based eating. Kennedy—a vegetarian, former vegan, and once-proprietor of a vegan bakery—understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food.  The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We've come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can plant-based food keep its historical anti-capitalist energies if it goes mainstream? And does it need to?  In No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating (Beacon Press, 2023), author Alicia Kennedy chronicles the fascinating history of plant-based eating in the United States, from the early experiments in tempeh production undertaken by the Farm commune in the 70s to the vegan punk cafes and anarchist zines of the 90s to the chefs and food writers seeking to decolonize vegetarian food today. Many people become vegans because they are concerned about the role capitalist food systems play in climate change, inequality, white supremacy, and environmental and cultural degradation. But a world where Walmart sells frozen vegan pizzas and non-dairy pints of ice cream are available at gas stations – raises distinct questions about the meanings and goals of plant-based eating. Kennedy—a vegetarian, former vegan, and once-proprietor of a vegan bakery—understands how to present this history with sympathy, knowledge, and humor. No Meat Required brings much-needed depth and context to our understanding of vegan and vegetarian cuisine, and makes a passionate argument for retaining its radical heart. Learn more about your ad choices. Visit megaphone.fm/adchoices

The philosopher Kohei Saito speaks to Eric Newman and Kate Wolf about his book Slow Down: The Degrowth Manifesto. A critique of our insufficient response to the climate crisis, Slow Down aptly points to capitalism—its race for profits and endlessly expansive production— as the chief cause of our present emergency. The cure is not a green capitalism (such as what we see in proposals for a Green New Deal here in the United States) but rather degrowth: a vision for reorganizing labor, production, and consumption in ways that Saito argues are the only sustainable future. Drawing on previously unpublished work by Karl Marx, Saito argues that degrowth may help thread the needle between the horrors of Soviet-style socialism and the insufficiency of green Keynesianism, or techno-optimism, to help foster a world and community in which we can all thrive. Also, Alicia Kennedy, author of No Meat Required, returns to recommend two books: Feeding Fascism: The Politics of Women's Food Work by Diana Garvin; and National Dish: Around the World in Search of Food, History, and the Meaning of Home by Anya con Bremzen.

The philosopher Kohei Saito speaks to Eric Newman and Kate Wolf about his book Slow Down: The Degrowth Manifesto. A critique of our insufficient response to the climate crisis, Slow Down aptly points to capitalism—its race for profits and endlessly expansive production— as the chief cause of our present emergency. The cure is not a green capitalism (such as what we see in proposals for a Green New Deal here in the United States) but rather degrowth: a vision for reorganizing labor, production, and consumption in ways that Saito argues are the only sustainable future. Drawing on previously unpublished work by Karl Marx, Saito argues that degrowth may help thread the needle between the horrors of Soviet-style socialism and the insufficiency of green Keynesianism, or techno-optimism, to help foster a world and community in which we can all thrive. Also, Alicia Kennedy, author of No Meat Required, returns to recommend two books: Feeding Fascism: The Politics of Women's Food Work by Diana Garvin; and National Dish: Around the World in Search of Food, History, and the Meaning of Home by Anya con Bremzen.

Eric Newman and Kate Wolf speak with writer Alicia Kennedy about No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating. The book unpacks the ethical, spiritual, environmental, economic, and political dimensions of vegetarianism and veganism. It traces the emergence of meatless eating in the US, from 19th century religious groups to various subcultures—including commune-dwellers, Rastafarians, Buddhists, punks, ecofeminists and Black Nationalists—to the watershed moment of Frances Moore Lappé's book, Diet for a Small Planet, published in 1971. Kennedy also interrogates more recent trends like wellness culture and meatless Big Macs, considering how the radical origins of not eating meat are becoming obscured as veganism hits the mainstream. A rejoinder to questions about the efficacy of personal choices in the fight against climate change and social injustice, No Meat Required argues for the critical importance of biodiversity, local agriculture, and local economies, and offers a holistic vision of food consumption and production for both the present and future. Also, Blake Butler, author of Molly, returns to recommend Last Words from Montmartre by Qiu Miaojin.

Eric Newman and Kate Wolf speak with writer Alicia Kennedy about No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating. The book unpacks the ethical, spiritual, environmental, economic, and political dimensions of vegetarianism and veganism. It traces the emergence of meatless eating in the US, from 19th century religious groups to various subcultures—including commune-dwellers, Rastafarians, Buddhists, punks, ecofeminists and Black Nationalists—to the watershed moment of Frances Moore Lappé's book, Diet for a Small Planet, published in 1971. Kennedy also interrogates more recent trends like wellness culture and meatless Big Macs, considering how the radical origins of not eating meat are becoming obscured as veganism hits the mainstream. A rejoinder to questions about the efficacy of personal choices in the fight against climate change and social injustice, No Meat Required argues for the critical importance of biodiversity, local agriculture, and local economies, and offers a holistic vision of food consumption and production for both the present and future. Also, Blake Butler, author of Molly, returns to recommend Last Words from Montmartre by Qiu Miaojin.

Through trial and error, KCRW recording engineer PJ Shahamat learns to cook biryani in the new video game, Venba. Designed and developed by Abhi, the goal of Venba was to create an emotional connection to food. Alicia Kennedy unpacks the history of vegan and vegetarian eating in America and considers a diet that's kinder to the planet. From basturma in Burbank to hot links in Lincoln Heights, Memo Torres scans the city for his favorite eats. Carlos Salgado and Taco María make history, winning KCRW's Tortilla Tournament for a second time. Passion fruit and Brussels sprouts are having their moment at the farmer's market.

Alicia Kennedy is, frankly, a must follow and must read for anyone who believes in food and drink. Sorry, not sorry, she is a guiding light right now and her book No Meat Required is STAGGERINGLY good. She came on the pod to discuss bivalves, the socialism of nice things, wine, vegetarianism and what people think food books need to be.  Truly incredible interview, also, her substack is REQUIRED READINGSupport the show

From oat milk at coffee shops, to cashew cheese at Target, to McDonald's McPlant burger, it's becoming easier to consume fewer animal products. That's a win for the environment, given a livestock sector that's responsible for about 15 percent of global greenhouse emissions, according to the UN Food and Agriculture Organization. But simply offering substitutes to the American diet won't be enough to stop climate change or the exploitation of food workers, land and animals, argues food and culture writer Alicia Kennedy's new book “No Meat Required.” Kennedy joins us to share how the counter-cultural history of veganism, vegetarianism and plant-based eating can help us rethink American food norms and still uphold the cultures, flavors and joys of food. Guests: Alicia Kennedy, food and culture writer; author, "No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating" - Kennedy also has a popular food newsletter on Substack

Alexa was due for an upgrade, and now it has gotten one. This week, Amazon held its annual media event where it debuted a slate of new hardware, software, and services. The company reserved the spot at center stage for Alexa, the voice assistant powering all of Amazon's smart home ambitions. Researchers at the company have given Alexa a technological upgrade that enables it to be more competitive in the ChatGPT era. Alexa can now speak more naturally, hold a conversation without as many awkward interactions, and even make its responses sound more emotionally nuanced. This week on Gadget Lab, WIRED senior writer Will Knight joins us to talk about how Alexa is becoming more agile as a conversationalist. Will spoke to Amazon executives about their machine intelligence work, their training models, and how the company is riding the wave of excitement around generative artificial intelligence. Show Notes: Read Will's report on Alexa's latest upgrade. Read our roundup of everything Amazon announced at Wednesday's media event. Recommendations: Will recommends Auto-GPT, a tool that turns ChatGPT an autonomous agent that manages all the boring parts of your life. Mike recommends the book No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating by Alicia Kennedy. Lauren recommends the episode of WIRED's Have a Nice Future Podcast where journalist Paul Tough talks about college in the US and the future of higher education. Will Knight can be found on Twitter @willknight. Lauren Goode is @LaurenGoode. Michael Calore is @snackfight. Bling the main hotline at @GadgetLab. The show is produced by Boone Ashworth (@booneashworth). Our theme music is by Solar Keys. Learn more about your ad choices. Visit podcastchoices.com/adchoices

“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. 

“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. 

Kate and Katherine discuss how The Hummingbird Book tour came together and give tips for what to do/think about if you're an author wanting to do the same. They talk about the books they've reading and the podcast Kate's obsessed with (hint: it involves someone shitting* on the floor of a wedding) *Their word, not ours This episode the Featured Book is brought to you be Fremantle Press and we're very, very excited to be talking to Emma Young about her novel, The Disorganisation of Celia Stone. After five years in bookselling, Emma retrained as a journalist and has been reporting since 2011: first for community papers, then as a state wide digital journalist for WAtoday. Her work also regularly appears in sister publications the Age and the Sydney Morning Herald. Her debut novel, The Last Bookshop was shortlisted for the inaugural Fogarty Literary Award in 2019. Emma's writing advice: Don't edit as you go, your aim is to finish. Also -- don't give up.  Emma's debut book recommendation is The Heart is a Lonely Hunter by Carson McCullers Sign up to Emma's newsletter here  Perth events:  September 21 Emma in conversation at Bull Creek Library. Bookings and details September 28 Emma in conversation at Open Book, Mosman Park. Bookings and details Kate and Katherine mention: The logistics of book tours. Kate mentions this post by US writer, Alicia Kennedy and this post on getting invited to writers festivals by Australian writer Anna Featherstone. Reading Love Match by Clare Fletcher Tom Lake by Ann Patchett Happy Millionth Birthday by RWR McDonald  The Big Year, A Tale of Man Nature and Fowl Obsession by Mark Obmascik  Listening Kate LOVED the podcast Who S*** On The Floor at My Wedding and the story behind it Secrets From the Green Room, this episode with Chris Flynn  Watching Real Housewives of New York  Check out show notes for this episode on our website www.thefirsttimepodcast.com or get in touch via Twitter (@thefirsttimepod) or Instagram (@thefirsttimepod). You can support us and the making of Season Six via our Patreon page. Thanks for joining us!

C Pam Zhang is the author of the acclaimed novel How Much of These Hills Is Gold. Her new book, Land of Milk and Honey, is set in a near future where smog has choked out almost all agriculture, and where a chef is lured to cook at a reclusive mountain institute for the global elite with the promise of produce. It's a gripping book about power and politics and, mostly, a love letter to food, and we're thrilled to have her on the show to discuss it.Also on the episode, Aliza and Matt preview more fall cookbooks they are really enjoying including new books from Jon Kung, Sohla El-Waylly, two Italian wine experts, James Park, the Pie Hole in Los Angeles, and Alicia Kennedy. Don't forget to smash that pre-order button. Fall cookbook season is here. MORE FROM C PAM ZHANG:See It Slant [The Cut]The Pen Ten: An Interview with C Pam Zhang [Pen America]Buy: Land of Milk and Honey

Today all four hosts sit down to discuss the realities of rejection. They share their own experiences with being turned down along with advice and tips on how to turn that into a learning strategy. They talk about what to keep in mind while waiting for responses, the pain of silent rejections and how they deal with negative comments and bad reviews. Finally, they encourage writers to know their "why", ask questions, build community and to become experienced instead of embittered (with a dash of rejection revenge!).Everything Cookbooks will be back in October with more episodes! Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsEpisode 19: Do Cookbook Awards Matter? | Charlotte DruckmanSubstackJane Friedman Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showNo Meat Required by Alicia Kennedy

From a hippie commune's brown rice and tofu, to a fast food chain's bleeding vegan patty – plant-based cuisine has come a long way in North America. Alicia Kennedy's new book, No Meat Required, traces the histories of subculture that have defined alternative food. The food and culture writer talks to guest host Rebecca Zandbergen about why the radical roots of meat-free dining are a key ingredient to a new and critical climate-conscious way of eating.

Producer Rahima Nasa wants to know about the roots of plant-based eating. So she talks to writer and cook Alicia Kennedy, author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating. If not eating meat is not enough, then what is? Send us your song for our summer playlist! What's a song that represents your personal diaspora story? Go to notesfromamerica.org and click on the “RECORD” button to leave a voice note with your answer. Tell us the name of that song and the artist, and a 1-minute story that goes along with it. We'll gather all of the songs and your stories in a Spotify playlist that we'll update all summer.  Tell us what you think. Instagram and X (Twitter): @noteswithkai. Email us at notes@wnyc.org. Send us a voice message by recording yourself on your phone and emailing us, or going to Instagram and clicking on the link in our bio. “Notes from America” airs live on Sunday evenings at 6pm ET. The podcast episodes are lightly edited from our live broadcasts. Tune into the show on Sunday nights via the stream on notesfromamerica.org.

Guest host Rebecca Zandbergen is joined by environmentalist Bill McKibben to discuss what our response should be to this summer's climate disasters, food writer Alicia Kennedy looks at the history of plant-based food politics, and panel unpacks Taylor Swift's cultural impact, Plus, we examine the Goodreads controvery and revisist Piya's 2022 interview with tennis star Bianca Andreescu. Find more at at https://www.cbc.ca/sunday

This week, we are reframing vegetarian eating with food writer Alicia Kennedy. We talk all things vegetarian — politics, the meat industry, how food and relationships are connected, and (in Alicia's words) her desire to make vegetarian food both compelling and delicious. We walked away from this conversation with a lot of new ideas to chew on.Alicia Kennedy is a writer from Long Island now living in San Juan, Puerto Rico. Her work on food and culture has been published in The New York Times, The Washington Post, Eater, Bon Appétit, and many other publications. Her new book, No Meat Required, comes out on August 15 with Beacon Press.Links:From the Desk of Alicia KennedyNo Meat RequiredHippie Food by Jonathan KauffmanAppetite for Change by Warren BelascoDiet for a Small Planet by Frances Moore LappéBrooks Headley's Fancy Desserts by Brooks HeadleySweet + Salty by Lagusta YearwoodThe Bloodroot cookbooksThe Bloodless Revolution by Tristram StewartThe Vegetarian Crusade by Adam ShprintzenRed Meat Republic by Joshua SpechtFor more from Alicia, check out her website and follow her on InstagramWe love hearing from our listeners! Leave us a voice message, write to the show email, or send us a DM on any of our socials.If our conversations support you in your own reframing practice, please consider a donation on our Patreon, where you can also hear bonus episodes, or tipping us on Ko-fi. Subscribe to the Reframeables Newsletter. Follow us on TikTok, Twitter, Instagram, and YouTube too.

Molly and Kristin talk with writer Alicia Kennedy about her new book, No Meat Required, and her philosophy on food writing. She discusses the proposal, writing and publishing process and her thoughts on the structure, citations and bibliography of the book. She shares her inspirations for the cover as well as how she organizes her varied research and publishing schedule. She talks about developing her own voice, what she hopes to see in the future of food media and thoughts on recipe creation as well as her relationship to social media. Hosts: Kate Leahy + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsAlicia KennedyWebsiteSubstackInstagramFrom the Desk PodcastFrom the Kitchen PodcastMeatless PodcastScrivenerWhetstoneVittlesCulinary Tourism ProgramRuby Tandoh Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showNo Meat Required by Alicia KennedyBuilding a Second Brain by Tiago ForteTaste Makers by Mayukh SenUnder the Henfluence by Tove Danovich

On today's episode Stephen chats with Alicia Kennedy, an award winning writer from Long Island now based in San Juan, Puerto Rico. Alicia and Stephen chat about food media, and the trials and tribulations of writing a book, especially one about veganism which is often seen as an unprestigious subject. Also the topic of fake meat, culinary tourism and how to travel with integrity and curiosity are discussed.Alicia is the author of the forthcoming book No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, available on August 15, 2023. On her weekly newsletter, From the Desk of Alicia Kennedy, with over 25,000 subscribers she writes about food culture, politics, and media, has been mentioned by the New York Times, Vogue, T: The New York Times Style Magazine, Eater among many others. And now she can add teacher to her resume as she's teaching the culinary tourism course at Boston University's gastronomy program this spring. Learn more about Alicia's work and her newsletter at www.aliciakennedy.newsFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

Alicia Kennedy is a writer and academic living in San Juan, Puerto Rico, and she's the voice behind one of our favorite newsletters, From the Desk of Alicia Kennedy. On this great episode, we talk about Alicia's recent work and what she is reading, as well as diving back into her writing for New York magazine, the Village Voice, and here at TASTE. We discuss the course she recently taught on food travel writing and the guilt of not reading enough. Finally, we share a moment of love for the Monocle monoculture and print media. It's so wonderful having Alicia in the studio. Also on the show, we catch up with Paris-based writer Ajiri Aki. Aliza speaks with Ajiri about her great new book, Joie. MORE FROM ALICIA KENNEDY:The Hippie Sandwich Abides [TASTE]Adobo Seasoning and the Art of Puerto Rican Dry Marinade [TASTE]On Cookbooks As Culinary Tourism [From the Desk]

“When we think about the human animal bond there's no time that we're more vulnerable than when we're facing the loss of a pet.” In this conversation for World Veterinary Day, Dr Alicia Kennedy from Cherished Pets shares her experiences working in the unique area of palliative veterinary care.   Alicia also discusses ways in which Cherished Pets helps support Barwon Health patients who are at the end of life to ensure that their pet will be cared for after their death. She offers insight into how important it is to include pets and to honour the human animal bond when supporting people planning for end of life. The peace of mind that people feel knowing their pets will be loved and looked after when they are no longer able to, is immeasurable.”   #CherishedPets  #TheSocial HeartedVet  #PalliativeCareVictoria  #PalliativeCareAustralia #WorldVeterinaryDay

What can a nascent fruit tree tell us about camaraderie? How can increasing investments alert us to the challenges of capitalism? Meat and Three explores what HRN's shows are saying about growth. We'll nurture curiosity in the garden, weigh the pros and cons of the fake meat industry, and consider the role of restaurants in gentrifying neighborhoods. Further Reading and Listening:Learn more about starting your garden journey on Feast Yr Ears episode 202: Garden Now!Enjoy our episode about peaches on our podcast for kids: Time for Lunch episode 7: Peaches!Dive deeper into ideas about combating gentrification through intentional hospitality on Tech Bites episode 250: Put the Giving Into Thanksgiving With the Neighborhood's Table. Find The Neighborhood's Table Community Survey Results here.Listen to the full episode of Tech Bites episode 248: The Age of Unprecedented Investment in Food Tech with Rachel Konrad to hear more on investment in food tech. You can read more of Alicia Kennedy's writing on her blog, “From the Desk of Alicia Kennedy.” HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Meat and Three is powered by Simplecast.

We asked Robert Reich to share his advice on learning to use his writing and drawing skills to illustrate his Substack. Read on for Robert’s advice, or listen to him read it aloud above.This is the fifth in a recurring series of longform writer advice, following Alicia Kennedy’s advise on learning to listen, Embedded’s Kate Lindsay’s advice on creating trust with your readers, Lance’s Anna Codrea-Rado’s advice on learning to celebrate just how far you’ve come, and Mason Currey’s advice on creative growth.Could you use some advice or inspiration from a fellow writer about creativity, motivation, and the writing life? Submit your question for consideration for a future advice column by leaving it in the comments below. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit on.substack.com

We asked Helena Fitzgerald to share her advice on navigating isolation as a writer. Helena writes Griefbacon—a newsletter on the weirdness of relationships for “the last people at the party after everyone else has gone home.” Listen on for her experience of solitude in writing, or listen to her read it aloud above.Dear writer, how does isolation play into your writing experience? When do you crave it, and at what point do you seek support, collaboration, or edits? How do you come up for air when the loneliness of writing becomes too much? *This is the fifth in a recurring series of longform writer advice, following Alicia Kennedy’s advice on learning to listen, Embedded’s Kate Lindsay’s advice on creating trust with your readers, Lance’s Anna Codrea-Rado’s advice on learning to celebrate just how far you’ve come, and Mason Currey’s advice on creative growth.Could you use some advice or inspiration from a fellow writer about creativity, motivation, and the writing life? Submit your question for consideration for a future advice column by leaving it in the comments on Substack. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit on.substack.com

Today on Hot Take, Amy and Mary sit down with writer Alicia Kennedy to discuss the Netflix documentary, Bad Vegan. They also talk about bad weather, bad politicians, bad carnivores, and bad Bezos.  Follow us on twitter @RealHotTake and signup for our newsletter at hottakepod.com

Today we're talking to food culture writer and plant-based human Alicia Kennedy about gender politics, restaurant culture, and inequality in the food industry. In our opinion, examining the things Alicia writes about doesn't happen often enough. And it's critical to creating a more just and sustainable food system. For example, there are so many ways in which food is gendered: food prep and feeding a family is historically women's work (and therefore undervalued in our society), yet fine dining and celebrity chef culture is overwhelmingly male. Alicia talks about what all of us can do to change these old tropes. But this episode covers more than gender in cuisine; we also talk about the dichotomy between the class that writes about food, and that which grows and serves it. We talk about Big Food and why some corporations want to maintain the status quo, and how our society views our entire culture surrounding meat consumption. In the show, Alicia highlights why all this needs to change—stat! Hungry for more? Let's dish it out! About Alicia Kennedy: Alicia Kennedy is a writer from Long Island based in San Juan, Puerto Rico. She writes a weekly newsletter on food culture, media, and politics, and has a book forthcoming from Beacon Press called Meatless. Her newsletter, From the Desk of Alicia Kennedy can be found here. On this episode we chat about: How Alicia took her experience from vegan baker and journalism positions at New York Magazine, Edible Manhattan, Nylon, Eater, and The Village Voice to a life changing newsletter on Substack. The dichotomy between male and female expectations (and reputations!) in the kitchen Why we need to leave the notion behind that “men have steak and women have salad” Whether or not women have to display masculine modalities of cooking (wield a butcher's knife, animal-centric, nose-to-tail dining) to be considered a great chef, e.g. Gabrielle Hamilton What we understand as “feminine food.” Why do we associate gender with baking and vegetables? Where and why changes about cuisine and gender perceptions are being made Why the “gatekeeper class” of culinary media (influential food writers) need to see themselves as equal to restaurant workers Whether or not meat alternatives like Beyond are going to—or should—replace most meat in the American diet. Or do we need to reconsider eating meat focused meals in general? Connect with Alicia Kennedy: Website: www.aliciakennedy.news Instagram: @aliciadkennedy Twitter: @aliciakennedy Alicia Kennedy's Recommendations: The Sexual Politics of Meat by Carol Adams When French Women Cook by Madeleine Kamman Diet for a Small Planet: 50th anniversary edition by Frances Moore Lappé James Hansen's piece on gender and cuisine in Taste Magazine

Alicia Kennedy is a food writer whose weekly newsletter covers the way food culture intersects with politics, media, labor rights and climate change. On the surface it might not seem like it has much to do with the war on cars. But it does. Because what Alicia is doing in her work is really similar to what we do: she tries to make the invisible visible. She shines a light on how huge political and commercial forces are constantly manipulating our emotions about food for their own profit, with reckless disregard for the natural world and human health. It's pretty much the same thing we see every day in transportation and urban planning. Sarah talked with Alicia about what electric cars have in common with lab meat, and how to deal with people thinking you're a joyless Puritan just because you don't want our society to go up in flames. ***This episode is sponsored in part by our friends at Cleverhood. For 20% off stylish, functional rain gear designed specifically for walking and biking, enter coupon code BANCARS at checkout now through November 1.*** Support The War on Cars on Patreon and get cool stickers, access to exclusive bonus content and more. SHOW NOTES: Learn more about Alicia Kennedy and subscribe to her newsletter. Buy advance or livestream tickets for our November 2 live show at Caveat in NYC. Get official War on Cars merch at our store. Follow, rate and review us on iTunes! This episode was produced and edited by Sarah Goodyear. Our theme music is by Nathaniel Goodyear. Our logo is by Dani Finkel of Crucial D. Find us on Twitter: @TheWaronCars, Sarah Goodyear @buttermilk1, Aaron Naparstek @Naparstek, Doug Gordon @BrooklynSpoke. Questions, comments or suggestions? Email us at thewaroncars@gmail.com.

There was a rumor circulating on social media that Joe Biden was only going to allow US citizens four pounds of beef per year. People lost their minds. Food writer Alicia Kennedy and I pick apart the anxieties of meat eaters, why 'vegan' has become 'plant-based', and how the shift in omnivore and veg culture has shifted in the last few years.  http://patreon.com/publicintellectual 

Alicia Kennedy joins Sophia today as the second guest in WIP's Well & Good mini-series on sustainability! Alicia's weekly newsletter, From the Desk of Alicia Kennedy, shines a light on the interconnection between food culture, politics, climate change, labor, corporations, and media. Her essays have been listed as “notable” in Best American Food Writing and Best American Travel Writing, and have been mentioned by the New York Times. Today, Alicia and Sophia sit down to discuss her vegan bakery and how it started, how meat consumption has become so ingrained into multiple aspects of our culture, and what we all can do to rely less on meat and more on better tasting vegan food. Executive Producers: Sophia Bush & Rabbit Grin Productions Associate Producers: Caitlin Lee & Josh Windisch Editor: Josh Windisch Artwork by the Hoodzpah Sisters This show is brought to you by Brilliant Anatomy. See omnystudio.com/listener for privacy information.

As Biden-era climate policy begins to take shape, many corporations assure the public that they're all-in on going green. This week, On The Media considers whether pledges from energy utilities, plastics manufacturers, natural gas providers, and fake meat wunderkinds are all they're cracked up to be. 1. Alicia Kennedy [@aliciakennedy], food, drink, and climate writer, on the overly-ambitious promises of alt-meat. Listen. 2. Leah Stokes [@leahstokes], energy policy expert at the University of California, Santa Barbara, on “The Dirty Truth About Climate Pledges,” specifically from energy companies. Listen.  3. Rebecca Leber [@rebleber], reporter at Mother Jones, on empty promises of "clean natural gas" for the home. Listen. 4. Laura Sullivan [@LauraSullivaNPR], NPR investigative correspondent, explains why plastic recycling rarely works. Listen. Songs:In The Bath by Randy NewmanHarpsichord by Four TetCrow Of Homer by Gerry O'BeirneAccentuate The Positive by Syd Dale Double Dozen & Alex GouldYoung At Heart by Brad Mehldau On the Media is supported by listeners like you. Support OTM by donating today (https://pledge.wnyc.org/support/otm). Follow our show on Instagram, Twitter and Facebook @onthemedia, and share your thoughts with us by emailing onthemedia@wnyc.org.