Alyson Sheppard

A former contributing editor at Playboy.com, Sheppard writes about bars, restaurants and culture. In this issue, she focused on Michelin-starred restaurants ditching meat and dairy (“Where’s the Beef?” p. 24). “I was fascinated with chefs’ insistence that this is the right path to take for the environment and for their guests’ health, even though doing so could cost them their accolades,” she says. “It’s funny because I was chatting with these chefs about innovative pea caviar and beet sushi dishes while I was snacking on packaged chocolate chip cookies and cheap ice cream— I wrote this story while nine months pregnant!”