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Parcel 2: The Meat Issue

The Meat Issue works to demystify a range of current conversations around sustainable meat- and plant-based diets, keeping personal wellness, environmental impact, and economic inclusivity in mind. Noted food writer Alicia Kennedy serves as editor-at-large, with reporting, essays, comics, and recipes from the likes of Jenny Dorsey, Tove Danovich, and A. Andrews.

An introduction

from Prism

Of meat and men

A female chef looks beyond the performative masculinity of cooking beef in America.

by Jenny Dorsey

image of sliced orange blossom tri tip steak on blue background

Orange blossom tri-tip steak

You won’t find this at your local steakhouse.

By Jenny Dorsey

Not all ribeyes are created equal

How to choose meat that’s better for the environment and for you.

by Esther Tseng

Survival instincts

How an early encounter with cannibalism helped me to accept my own need for meat.

by A. Andrews

Tour de veg

A global guide to plant-based eating.

by Clarissa Wei

Make tempeh, not despair

I like to ferment my way out of existential terror.

by Wei Tchou

Sesame tempeh

A recipe for contemplation.

By Wei Tchou

Tempeh sandwich with sprouts and avocado

As easy as sliced bread.

By Wei Tchou

Towards greener pastures

What you (yes, you!) can do to make a difference.

by the Prism Editors

The hen who stole my heart

How we decide what—or who—we eat.

by Tove Danovich

Afterword

A dispatch from the meat-o-sphere by Prism’s essay editor.

by Ali Shapiro

© 2024 Prism
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