Alicia Kennedy

I planned a print annual but now I'm thinking... why print? Why the exclusivity of it? Who really gives a shit?????? Why waste the paper???

Had such a nice discussion about reported essays with this food essay class cohort tonight and it really brought me back into myself while dealing with a lot of stuff. Weird to find out I like teaching as much as I like writing in my late 30s but it’s been a massive gift.

Soon my book will be out in the world and I will feel less like I'm going to spontaneously combust.

Guy who's worked for a couple of the absolute worst human inventions is hired by a book publisher www.wsj.com/business/med...

If I ever have to read the phrase “climate change silver lining” again I SWEAR TO GOD!!!

Food Culture in Wartime Plus: Ashanté M. Reese is on this week's episode of "On Appetite."

Our conversation with Michael Shaikh about his book The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found is out this week, and I’ve made it available for everyone because it is about the human toll of war, genocide, and displacement. www.aliciakennedy.news/p/food-cultu...

May & June workshops are UP, including a new one called "Everything You Want to Know About Selling a Book" (the *But Were Afraid to Ask is implied). alicia-kennedy.com/workshops

When people say they’re “sick of recommendation culture” they’re not talking about my extremely considered curation and esoteric obsessions 😤

I’m Not Doing So Hot But who is? Plus, the culture recommendations for the month.

Yesterday I wrote about the specific horrors of personal crisis amid political catastrophe… then I wrote a lot about movies I’ve enjoyed, new and old; introduced folks to a new-to-me Spanish track; rounded up some readings… THE USUAL www.aliciakennedy.news/p/i-m-not-do...

being initiated into this wisdom will save you from opening 75 percent of the substacks in your inbox and a few legacy publication essays besides

Many indie bookstores from which to preorder signed copies! I’ll be in Brooklyn, Philly, Boston, Baltimore, and D.C. on my tour. www.hachettebookgroup.com/articles/on-...

I will always be the one mentioning LiveJournal because I've been posting since 1999, baby!!! Writing books has killed my posting game lol but it was the goal of all of it so!

It’s always wild to find out I have readers who are delusional and hawkish and love the USA. How did they end up subscribed to my newsletter?

This Sandwich Was So Good, I Ate It 3 Times in 3 Days Discover why this egg and cheese sandwich at Win Son Bakery became my go-to favorite after three visits. Explore the flavors and what makes it stand out.

Eating Well asked me to expand on my newsletter about eating the Win Son Bakery scallion pancake egg and cheese for three days in a row, lol. I turned it into a piece on eating by the muse not by the hype! www.eatingwell.com/this-sandwic...

Yeah, I used to really have a hard line about good work always rising out of the muck but that's not true anymore. I am not algorithm-friendly and it really fucks with me sometimes!

Yes, it feels SO deeply broken!!!!! But do more / be more places is not sustainable.

On Appetite with Lauren Collins YouTube video by Alicia Kennedy

I'm doing an eight-part interview series called ON APPETITE with other writers. The first episode is out this week, featuring Lauren Collins of the New Yorker (can also be found wherever you get audio podcasts!): www.youtube.com/watch?v=2Ba2...

damn, what a selection of forthcoming conversations...! alicia-kennedy.com/salon

The Food Essay, a 5-Week Course — ALICIA KENNEDY In 2026, I will be offering a five-week version of my class “The Food Essay” to the public. This was previously taught in the Boston University gastronomy program. We will discuss the history of the f...

The Food Essay, March evening sessions, begin tomorrow! If you’d like to spend five weeks reading, re-reading, and talking about essays—come join me!

alicia-kennedy.com/workshops/p/...

On Algae Oil What is this stuff I’ve brought into my kitchen?

This week, I wrote about the weirdness of algae oil’s rebrand from biofuel to high-end culinary oil for the anti-seed oil contingent. Plus! The first episode of my eight-week ON APPETITE podcast (video and audio) with Lauren Collins of the New Yorker. www.aliciakennedy.news/p/on-algae-oil

Appetite for Instruction: PW Talks with Alicia Kennedy In the culinary memoirOn Eating, the author of No Meat Required weaves together the personal, the historical, and the political.

I talked to PW about my new book: www.publishersweekly.com/pw/by-topic/...

On Copenhagen Gushing about a city I visited for six days—embarrassing!

@aliciadkennedy.bsky.social had a newsletter about this not long ago with a bunch of terrific-sounding places all across the $$ spectrum.
www.aliciakennedy.news/p/on-copenha...

Condé Nast’s LGBTQ Media Brand Them Acquired by Equalpride, Publisher of Out and The Advocate On the heels of layoffs, Equalpride CEO Mark Berryhill says, “Adding the ‘Them’ brand accelerates our mission and expands the ways we can champion LGBTQ+ voices year‑round.”

in less than 6 months Condé Nast got rid of every trans woman on editorial. there is no liberal media.

www.hollywoodreporter.com/news/general...

I am doing well as a writer by most metrics including even money somehow??? but the book coming out imminently makes me feel absolutely horrid and like I'm on the precipice of disaster!

ON EATING Preorder Bonus Offer Visit the post for more.

After you preorder, upload your receipt here to be sent a recipe card for pumpkin-walnut snacking cake: www.hachettebookgroup.com/articles/on-...

On Eating | Kitchen Arts & Letters A striking, sensory memoir of appetite and ethics—Alicia Kennedy examines how eating for joy can also mean eating with conscience in an interconnected world.

Signed preorders of my next book, On Eating, out on April 14 are still in the best seller list for Kitchen Arts & Letters. GET YOURS! Make my wrist sore as hell!!!

www.kitchenartsandletters.com/products/on-...

I think the best way a recipe can live in the mind is as a vague memory of a technique that always does the trick.

Perfect Oven Fries And the dream of a vegetarian steakhouse.

I worked really hard a few years ago to nail oven-baked French fries, and there are a few tricks in here gleaned from other folks' hard-earned wisdom! Thanks, @cmf406.bsky.social for posting about the vague memory of this recipe! www.aliciakennedy.news/p/from-the-k...

Shoutout to @aliciadkennedy.bsky.social for a post, sometime in the last few years, in which she explained that the key to homemade fries is to blanch the potato sticks in water. At least this is my memory of her post that I was too lazy to look up, but it worked a treat! Real potatoes for the win.

Perfect Oven Fries And the dream of a vegetarian steakhouse.

Ha! Yes, it's here! This might be my best recipe ever, lol www.aliciakennedy.news/p/from-the-k...