Alicia talks to Ethan Frisch and Ori Zohar of Burlap & Barrel: Single-Origin Spices, who apply models used in coffee and chocolate importation—with fair wages and a transparent supply chain—to spices. Topics covered include roast duck-flavored ice cream, using food to teach people about radical politics, and why it’s so important that we all learn to experiment more in the kitchen. Written and presented by Alicia Kennedy Produced by Sareen Patel

Episode 17: Ethan Frisch & Ori Zohar

It’s hard to have open conversations about the reality of eating animal products — whether omnivorous, vegetarian, vegan, or something else entirely. On “Meatless,” Alicia Kennedy talks with chefs, writers, and more about how their personal and political beliefs determine whether or not they eat meat. How do identity, culture, economics, and history affect a diet? Join Alicia and her guests as they discuss why people eat, how they eat, and where ethics, politics, cultural identity, and animals fit into all that.

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In the second part of Alicia’s visit to Chicago, she speaks with pastry chef Valeria Taylor, and food writers Tim Mazurek and Natalie Slater. They discuss their frustrations with the way Chicago’s food scene is repeatedly defined by critics based in LA and NYC, their favorite animal-free recipes, and what they think makes for a good vegan city.  Written and presented by Alicia Kennedy Produced by Sareen Patel

Episode 30: Chicago Part Two

In the first of of Alicia's two dispatches from Chicago, she talks to bartender Alicia Arredondo and chef Pat Sheerin about the city's reputation as a bad place to go meat-free. They discuss some of their plant-focused dishes, how the cultural and social context of Chicago influenced them professionally, and the broader ways in which food and politics intersect.  Written and presented by Alicia Kennedy Produced by Sareen Patel

Episode 29: Chicago Part One

Alicia talks with John Currence, a chef based in Oxford, Mississippi who co-hosted a series called the “Big Gay Mississippi Welcome Table Dinners” to protest at the state’s  Religious Freedom Restoration Act, which sanctioned religiously-motivated discrimination, particularly against queer and trans people. They discuss the political uses of food—both as a tool of protest and in bringing people together — and what makes for a “stunning” vegan breakfast. Written and presented by Alicia Kennedy Produced by Sareen Patel

Episode 28: John Currence

Alicia talks to Luz Cruz and Ollie Montes de Oca, members of the Cuir Kitchen Brigade that formed in the aftermath of Hurricane Maria. Organizing as a collective solidarity group, they flew to Puerto Rico to distribute pickled seasonal produce and run workshops on jarring and preserving foods. They discuss developing connections between activist groups in New York City and San Juan, their work with Tijuana’s chapter of Food Not Bombs, and the broader importance of food to social justice movements Written and presented by Alicia Kennedy Produced by Sareen Patel

Episode 27: Luz Cruz and Ollie Montes de Oca

Alicia talks with and Danielle Ricciardi and Daniel Strong, a couple who founded the vegan comfort food business Chickpea and Olive. They discuss the process of getting products into Whole Foods, how delivery apps can financially undercut restaurants, and the concept of “making a burger out of all the things that cows eat.”  Written and presented by Alicia Kennedy Produced by Sareen Patel

Episode 17: Ethan Frisch & Ori Zohar

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