“No Meat Required” is out now from Beacon Press.
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, which places vegetarian and vegan diets within their centuries-old cultural contexts while reframing their potential benefits in an increasingly consumer-driven and resource-scarce world.recently spoke to Kennedy about the two kinds of responses her work most frequently gets, the books that helped her envision her own, and the joy of cooking with easily accessible tropical fruits in Puerto Rico.It’s interesting. It feels like a relief. It’s been a very long time coming.
People generally think that it’s difficult. If people are going to be nice, they say, “Oh, it must be so hard. It’s so hard to make vegetables or tofu or beans interesting, all these things are so much harder to cook than meat.” That’s the nice argument that I get, and then the more nasty one, of course, is that it’s an elitist way of eating. It’s for rich people, it’s for white people, it’s not realistic, that kind of thing.
Okay, so what’s happened since then that has kind of influenced the ways in which plant-based food has taken shape?
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Alicia KortAlicia Kort is SHE Media's E-Commerce Writer, writing shopping content for both SheKnows and StyleCaster. She has been working in print and digital media for five years. She graduated from the University of Missouri School of Journalism and currently lives in Brooklyn. Follow her on Twitter at aliciarenekort.
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