Are the radical roots of plant-based eating erased when meatless cuisine goes mainstream?

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.