From the Desk of Alicia Kennedy

Alicia talks to Casandra Rosario of Food Before Love, which focuses on education and dining experiences that make "a space for marginalized consumers to create and tell their own stories through food." These events cover everything from how food cultures have been shaped by the African diaspora to classism in the vegan community. Together, they discuss Rosario's panel discussion series Roots & Vines, why wine education is significant to her community, and supporting women-owned small business.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

Alicia talks to Casandra Rosario of Food Before Love, which focuses on education and dining experiences that make "a space for marginalized consumers to create and tell their own stories through food." These events cover everything from how food cultures have been shaped by the African diaspora to classism in the vegan community. Together, they discuss Rosario's panel discussion series Roots & Vines, why wine education is significant to her community, and supporting women-owned small business.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

Alicia talks to Lee Kalpakis, an editorial producer at Thrillist and the host of A Little Help, a YouTube show in which she helps new cooks learn to create inexpensive and easy meals. They discuss maintaining a (mostly) meat-free diet in a job that requires eating a bit of everything, the ways in which her family’s history in the restaurant business influenced her own understanding of food, and how she tries to teach others not to be scared of learning to cook.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

Alicia talks to Lee Kalpakis, an editorial producer at Thrillist and the host of A Little Help, a YouTube show in which she helps new cooks learn to create inexpensive and easy meals. They discuss maintaining a (mostly) meat-free diet in a job that requires eating a bit of everything, the ways in which her family’s history in the restaurant business influenced her own understanding of food, and how she tries to teach others not to be scared of learning to cook.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

Alicia talks to Ysanet Batista, founder of the worker co-operative Woke Foods, which creates plant-based Dominican cuisine. They talk about how vegan food isn’t cruelty-free as long as farm workers lack labor rights, the West African origins of Dominican cuisine, and what a decolonized agriculture might look like.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

Alicia talks to Ysanet Batista, founder of the worker co-operative Woke Foods, which creates plant-based Dominican cuisine. They talk about how vegan food isn’t cruelty-free as long as farm workers lack labor rights, the West African origins of Dominican cuisine, and what a decolonized agriculture might look like.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

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

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

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

This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter — made principally with coconut oil and aquafaba, or chickpea brine. Retail isn’t Fora’s focus: they’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. They talk about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com

Alicia talks to Aidan Altman and Andrew McClure, the founders of Fora Foods and makers of Faba Butter — made principally with coconut oil and aquafaba, or chickpea brine. Retail isn’t Fora’s focus: they’re targeting chefs at many non-vegan restaurants, hoping to become a pastry staple. They talk about how working on this project inspired them to go vegan, why corporate agriculture is everyone’s enemy, and why aquafaba has gone mainstream.

Written and presented by Alicia Kennedy
Produced by Sareen Patel

This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit pendingdeletiond27a89986e6248e.substack.com