Good Food
Keeping plant-based Mexican food culturally relevant
Jocelyn Ramirez suggests “decolonizing our diet,” and cutting out pork and chicken in traditional Mexican dishes. Ramirez describes jackfruit as a blank palette with a unique texture that works perfectly as a meat alternative.
By Evan Kleiman • • 1 min readJocelyn Ramirez suggests “decolonizing our diet,” and cutting out pork and chicken in traditional Mexican dishes. Ramirez describes jackfruit as a blank palette with a unique texture that works perfectly as a meat alternative. She offers plant-based alternatives to Mexican favorites in her cookbook, “La Vida Verde.”
The full episode
3 of 6
Roxane Gay, plant-based Mexican, Indian spices- 0:00Roxane Gay: ‘There’s so much stigma around food, no matter how you consume it as a fat person’
- 10:17Trojan horse way to veganism: Slowly sneak in the sweet potatoes
- 21:29Keeping plant-based Mexican food culturally relevantYou’re reading this
- 32:17‘People think I’m Indiana Jones but it’s not that,’: Sana Javeri Kadri on sourcing spices
- 42:16Herbs, banchan, and renewed energy at the Santa Monica Farmers’ Market
- 50:10Filtering the air we breathe: masks made from coffee filters
The full episode
3 of 6Roxane Gay, plant-based Mexican, Indian spices- 0:00Roxane Gay: ‘There’s so much stigma around food, no matter how you consume it as a fat person’
- 10:17Trojan horse way to veganism: Slowly sneak in the sweet potatoes
- 21:29Keeping plant-based Mexican food culturally relevantYou’re reading this
- 32:17‘People think I’m Indiana Jones but it’s not that,’: Sana Javeri Kadri on sourcing spices
- 42:16Herbs, banchan, and renewed energy at the Santa Monica Farmers’ Market
- 50:10Filtering the air we breathe: masks made from coffee filters