Take a byte of some plant-based holiday recipes

Alexis Kenyon/KGNU Bite-sized appetizer with locally produced plant based meat alternative, cheese, sour cream and chives.

On this week’s Radio Nibbles, John Lehndorff welcomes chef Ryan Cunningham for a tasty talk about the Boulder-born chef’s life growing up in natural foods, culinary education and vegan cookery. Cunningham’s Rollin Greens company offers shelf-stable, ready-to-use, plant-based “meats.” Cunningham waxed poetic about a fine-dining salad he tasted this week.

Listen:

MorningMagazine_2023-11-30 Alexis Kenyon

You can read John’s latest column for Boulder Weekly here.

Alexis Kenyon

Alexis Kenyon is an experienced radio reporter with more than 15 years of experience creating compelling, sound-rich radio stories for news outlets across the country. Kenyon has master's degrees from the University of California, Berkeley, Graduate School of Journalism in radio broadcast and photojournalism. She has worked in KGNU's news department since 2021 as a reporter, editor, and daily news producer. In all her work, she strives to produce thought-provoking, trustworthy journalism that makes other people's stories feel personal. In addition to audio production, Kenyon runs KGNU's news internship program and oversees the department's digital engagement.