Alicia Kennedy

Nov 4, 2024 | foodprint.org | Katrina Kong |Alicia Kennedy

Bon Appétit’s May 2022 issue had a blue cover accented with light pink and green, the usual platter or table full of insouciantly styled food forsaken that month in favor of beakers and glass laboratory measuring cups. Its centerpiece was an avocado with a glistening clear orb for a pit rather than nature’s ruddy seed. This issue was titled “The Future of Food,” and from the cover onward, it was clear what they meant: Not soil, but technology.

Oct 2, 2024 | foodprint.org | Alicia Kennedy |Katrina Kong

To Vandana Shiva, the Indian scholar, environmental activist, food sovereignty advocate and ecofeminist, diversity is the rule of life. Overlooking the significance of biodiverse interdependence in the natural world has come with a high cost, and industrial agriculture has, in her perspective, committed a grave and heinous act of hubris by believing man-made interventions could somehow dampen the earth’s appetite for heterogeneity.

Jul 18, 2024 | foodprint.org | Jerusha Klemperer |Alicia Kennedy

“Livestock production is a major cause of desertification,” write Greta Gaard and Lori Gruen in a 1993 speech titled “Ecofeminism: Toward Global Justice and Planetary Health” from 1993, “as more and more forests are cleared to provide rangeland for cattle.” Earlier this year, that same Amazon deforestation contributed to catastrophic floods in Rio Grande do Sul, Brazil. When I read the early writing of ecofeminists like Gaard, Vandana Shiva and Carol J.

Jun 19, 2024 | thisismold.com | Alicia Kennedy

This story is from the forthcoming print issue of MOLD magazine, Design for a New Earth. Pre-Order your copy here. I had been vegan for five years when it stopped making any sense. Like many people in the United States who make this decision, I found the conditions of factory farming abhorrent and thought the only way not to support these corporate enterprises would be to completely remove animal products from my diet.

May 21, 2024 | foodprint.org | Kristen Link |Alicia Kennedy

“I’ve read about breadfruit in history books,” a friend at dinner said excitedly, “but I’ve never actually eaten it.” We were at a restaurant in San Juan, Puerto Rico, about to be served a dish of breadfruit cannelloni in which the meat of this starchy vegetable had been turned into a thin tube of “pasta” and filled with cheese. This was a strange means of introduction to the very common fruit, which grows on trees and is encased in a thin green shell.