Try free for 30 days
-
No Meat Required
- The Cultural History and Culinary Future of Plant-Based Eating
- Narrated by: Stina Nielsen
- Length: 7 hrs and 10 mins
Failed to add items
Add to basket failed.
Add to Wish List failed.
Remove from Wish List failed.
Follow podcast failed
Unfollow podcast failed
Buy Now for $21.99
No valid payment method on file.
We are sorry. We are not allowed to sell this product with the selected payment method
Listeners also picked
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
Diet for a Small Planet (Revised and Updated)
- By: Frances Moore Lappé
- Narrated by: Kimberly Farr
- Length: 10 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
In 1971, Diet for a Small Planet broke new ground, revealing how our everyday acts are a form of power to create health for ourselves and our planet. This extraordinary book first exposed the needless waste built into a meat-centered diet. Now, in a special edition for its 50th anniversary, world-renowned food expert Frances Moore Lappé goes even deeper, showing us how plant-centered eating can help restore our damaged ecology, address the climate crisis, and move us toward real democracy.
-
We Are What We Eat
- A Slow Food Manifesto
- By: Alice Waters
- Narrated by: Alice Waters
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.
-
This Is Vegan Propaganda
- (And Other Lies the Meat Industry Tells You)
- By: Ed Winters
- Narrated by: Ed Winters
- Length: 8 hrs and 15 mins
- Unabridged
-
Overall
-
Performance
-
Story
Every time we eat, we have the power to radically transform the world we live in. Our choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated. It is quite literally a matter of life and death.
-
-
The book the world has been waiting for and needs.
- By Anonymous User on 08-01-2022
-
Some We Love, Some We Hate, Some We Eat
- Why It's So Hard to Think Straight About Animals
- By: Hal Herzog
- Narrated by: James Anderson Foster
- Length: 12 hrs and 23 mins
- Unabridged
-
Overall
-
Performance
-
Story
Some We Love, Some We Hate, Some We Eat is a highly entertaining and illuminating journey through the full spectrum of human-animal relations. Drawing on his groundbreaking research in the field of anthrozoology, Dr. Hal Herzog tries to make sense of our complex relationships with animals and the challenging moral conundrums we face regarding these creatures who share our world - and some, our homes. .
-
Men Have Called Her Crazy
- A Memoir
- By: Anna Marie Tendler
- Length: 9 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
In early 2021, popular artist Anna Marie Tendler checked herself into a psychiatric hospital following a year of crippling anxiety, depression and self-harm. Over two weeks, she underwent myriad psychological tests, participated in numerous therapy sessions, connected with fellow patients and experienced profound breakthroughs, such as when a doctor noted, “There is a you inside that feels invisible to those looking at you from the outside.”
-
Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
-
Diet for a Small Planet (Revised and Updated)
- By: Frances Moore Lappé
- Narrated by: Kimberly Farr
- Length: 10 hrs and 13 mins
- Unabridged
-
Overall
-
Performance
-
Story
In 1971, Diet for a Small Planet broke new ground, revealing how our everyday acts are a form of power to create health for ourselves and our planet. This extraordinary book first exposed the needless waste built into a meat-centered diet. Now, in a special edition for its 50th anniversary, world-renowned food expert Frances Moore Lappé goes even deeper, showing us how plant-centered eating can help restore our damaged ecology, address the climate crisis, and move us toward real democracy.
-
We Are What We Eat
- A Slow Food Manifesto
- By: Alice Waters
- Narrated by: Alice Waters
- Length: 5 hrs and 57 mins
- Unabridged
-
Overall
-
Performance
-
Story
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life’s work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients.
-
This Is Vegan Propaganda
- (And Other Lies the Meat Industry Tells You)
- By: Ed Winters
- Narrated by: Ed Winters
- Length: 8 hrs and 15 mins
- Unabridged
-
Overall
-
Performance
-
Story
Every time we eat, we have the power to radically transform the world we live in. Our choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated. It is quite literally a matter of life and death.
-
-
The book the world has been waiting for and needs.
- By Anonymous User on 08-01-2022
-
Some We Love, Some We Hate, Some We Eat
- Why It's So Hard to Think Straight About Animals
- By: Hal Herzog
- Narrated by: James Anderson Foster
- Length: 12 hrs and 23 mins
- Unabridged
-
Overall
-
Performance
-
Story
Some We Love, Some We Hate, Some We Eat is a highly entertaining and illuminating journey through the full spectrum of human-animal relations. Drawing on his groundbreaking research in the field of anthrozoology, Dr. Hal Herzog tries to make sense of our complex relationships with animals and the challenging moral conundrums we face regarding these creatures who share our world - and some, our homes. .
-
Men Have Called Her Crazy
- A Memoir
- By: Anna Marie Tendler
- Length: 9 hrs and 30 mins
- Unabridged
-
Overall
-
Performance
-
Story
In early 2021, popular artist Anna Marie Tendler checked herself into a psychiatric hospital following a year of crippling anxiety, depression and self-harm. Over two weeks, she underwent myriad psychological tests, participated in numerous therapy sessions, connected with fellow patients and experienced profound breakthroughs, such as when a doctor noted, “There is a you inside that feels invisible to those looking at you from the outside.”
Publisher's Summary
No Meat Required is a bestselling culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food—Diet for a Small Planet for a new generation
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, 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.
Critic Reviews
"Though not a traditional cookbook in any sense of the word, everyone who loves to cook is excited about No Meat Required, food writer Alicia Kennedy’s contribution to the conversation about plant-based eating. In her signature evocative and thoughtful prose, Kennedy asks the reader to join her in questioning meat’s role in our culture.” —Vogue
“One of the pleasures of reading this book is that it prompts us to think about nature’s variety and abundance, and about how that abundance can show up on our plates.” —The Atlantic
“No Meat Required was always going to be a hugely important book, but it didn’t have to be a total pleasure. This is what happens when a writer as curious, compassionate, and truth-seeking as Kennedy goes all out on a subject that she knows matters deeply, to her and to the world.” —Lauren Collins, staff writer, The New Yorker