Are you a carnivore? A vegan? A frugivore? Or do you fall in between categories of eater, identifying more as a flexitarian? As we learn from this episode’s guest author, Kelsey Speakman, flexitarianism is a complex space of food making, ethical and multispecies relationships, and marketing rhetoric. Her article on the subject, “Beef, Beans, or Byproducts? Following Flexitarianism’s Finances,” comes from Vol. 11, No. 4 of Canadian Food Studies. Sandwiching this meat-alternatives theme are Alexia Moyer on a powerful kitchen implement, and Milka Milicevic on the power of true alternatives in eating.

Guests:

Alexia Moyer is co-Managing Editor of Canadian Food Studies