Hi everyone, it's Sophia. Welcome back to work in progress.

This is the second episode in our four-part mini-series Well and Good, a series of shorter episodes

that focus on all things sustainability. I'm really excited to introduce you to our guest

today, Alicia Kennedy. Alicia is the writer of the weekly newsletter from the Desk of Alicia

Kennedy, where she expertly shines a light on food and its interconnection with culture,

politics, climate change, labor, sustainability, media, access, and corporations. Her essays have

been listed as notable in Best American Food Writing and Best American Travel Writing,

and they've been mentioned by the New York Times and the San Francisco Chronicle.

In the past, Alicia was a contributing writer for the Village Voice and Nylon magazine,

among many others, and she is currently at work on a book about the cultural history of veganism.

Although originally from New York, Alicia spoke with me from her current residence in Puerto Rico.

We got to talk about her vegan bakery and how it started, how meat consumption has become so

ingrained into so many aspects of our culture, and what we can all do to rely less on meat,

and more on better tasting vegan food and alternatives. Even if you're just beginning your

journey into maybe eating a little bit less meat, but you're not ready to go full on vegan like

Alicia, she will have tips and inspiration for you. And if after this episode you feel like you

want to hear even more from Alicia, you can tune into her speaking on the revealing episode,

the morality of meat on the podcast point of origin. So without further ado,

let's jump into a thought-provoking conversation with Food writer Alicia Kennedy.

Alicia, I'm so excited that you're here today to talk all things, food sustainability,

the environment, food justice. You have done so many things that are so wildly impressive

from running a vegan bakery to being a writer everywhere from New York magazine to Food and Wine,

...