The author of No Meat Required on carving out a space for herself in food media
, which looks at how food shapes our lives more than we might think. She doubles down on this approach in her debut book,, out today from Beacon Press. Across 232 pages, she argues that vegetarianism and veganism need to become integral to how we farm, cook, and eat in this era of climate change, rather than simply personal preferences.
It wouldn’t have made sense for me to come out with a cookbook first, because I’m not traditionally a recipe developer—but people have really been unable to let go of the fact that it’s not a cookbook,” she adds, laughing.Kennedy dedicated the book to her brother and grandmother, the latter of whom, she says, taught her “how to eat” rather than how to cook.
“I started writing about food in 2015, and I was so naive, thinking people just simply weren’t covering vegan food. I thought,Oh, they’re not seeing it because they literally do,” she says. “All this cool stuff being done in vegan food was overlooked because it had this this cultural baggage. It was something different from ‘real food.’”
“I think people feel so afraid to cook and are so afraid to try new things, whether they’re cooking or whether they’re going out to a restaurant, because they’re afraid of not being the perfect person. I don’t know where people got the idea that, like, every meal you eat has to be like mind-blowingly delicious,” Kennedy says, laughing. “That is not how food is.
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