Flexitarianism

Описание: 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 and a founding member of the editorial collective, red line-ligne rouge, based in Montreal.
Kelsey Speakman is a lecturer at the University of Toronto and spends her research energies looking at multispecies interactions in consumer culture and ethical relationships in food provisioning.
Milka Milicevic is in her fourth year in the Honors Bachelor of Food Studies program at George Brown College, with previous professional experience in nutrition and market research.
Mentioned in this episode:
George Brown Polytechnic’s Honours Bachelor of Food Studies
The Space Merchants by Frederik Pohl and Cyril Kornbluth
Credits:
Host/Producer: David Szanto
Executive Producers: Rachel Engler-Stringer, Laurence Godin, Charles Levkoe, Phil Loring, Kristen Lowitt
Music: Alex Guz and Evgeny Bardyuzha on Pixabay
Sound Effects: Aviana_Phoenix and BenKirb and freesound_community on Pixabay
Photos: Alexia Moyer
#DigestingFoodStudies
Digesting Food Studies is funded in part by the Social Sciences and Humanities Research Council of Canada, Lakehead University, and the Canadian Association for Food Studies.


Chapters:
0:00:00 - Introduction
0:02:17 - Alexia Moyer on kitchen mallets
0:07:14 - Kelsey Speakman on flexitarianism
0:17:48 - Milka Milicevic on real alternatives