Local Luxuries

Puerto Rican Panna Cotta

by Alicia Kennedy

Photos by Franey Miller

Food styling by Alli Gelles

A panna cotta with syrupy sauce sits on flower shaped end table

A vegan baker avoids the problems of dairy and eggs, but still becomes dependent upon ingredients she probably should not, given their ethical implications. I’m talking about things like margarine, which usually has palm oil in it — the production of which, despite the sustainability pledges of brands like Earth Balance, has been known to deforest regions and destroy animal habitats, along with Indigenous ways of tending the land. I’m also talking about coconut milk, cashews, and sugar itself, which are all from the Global South, and all can be sourced in quite extractive ways. 

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