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1 week ago | 
aliciakennedy.news | Alicia Kennedy
Between Two Waters: Heritage, Landscape, and the Modern Cook by chef Pam Brunton asks us what “normal” means in the context of Scottish food within the first few pages. Is “normal” the food traditional to the landscape, or the food that has come to be ubiquitous through global trade and migration?
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1 week ago | 
aliciakennedy.news | Alicia Kennedy
While I was listening to Against Platforms by Mike Pepi on audiobook through Libby, an invaluable public library resource, I realized that it was in conversation with two other books I’d recently read that explained how neoliberalism had dropped us right on the doorstep of fascism here in the U.S. That’s a glib way of putting it, but each of these focus on different subject matter—the food system, universities, and digital platforms—through similar yet unique lenses of critique that...
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2 weeks ago | 
aliciakennedy.news | Alicia Kennedy
I have a full Monday essay coming this month about airplane food and what it taught me about perceptions of veganism (spoiler alert, but it involves a lot of fruit cups), as well as what I miss about being vegan vs. vegetarian and what I don’t. March has my husband’s birthday (Pisces) and my mom’s birthday (Aries), so I made both of them dinner and dessert to celebrate. We also did some New York City and Long Island dining out, too.
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2 weeks ago | 
aliciakennedy.news | Alicia Kennedy
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2 weeks ago | 
aliciakennedy.news | Alicia Kennedy
It was a thrill to bring on Layla Schlack—writer, longtime editor, and now senior editor at Clarkson Potter taking on cookbooks—about her long, varied career; what she has always looked for in stories; and how she’s applying her magazine experience and MFA in fiction to her work now. She’s also the co-author with Cha McCoy of the forthcoming book Wine for the People. From the Desk of Alicia Kennedy is a reader-supported publication.
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2 weeks ago | 
aliciakennedy.news | Alicia Kennedy
I’m one of those writers who wants to have a line in her bio that goes something like, “Her work has been translated into 11 languages.” (I stand now only at two—Spanish and Portuguese—so this is a lifetime goal.) Accolades don’t impress me much, but wide translation and going international do. Thus, how could I pass up an invitation from Cook, the monthly food supplement of Milan daily newspaper Corriere della Sera, to speak at their annual Women in Food event?
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3 weeks ago | 
aliciakennedy.news | Alicia Kennedy
This Sunday, April 6, the Desk Salon Series invites Layla Schlack. She is senior editor at Clarkson Potter, a former editor at Whetstone and Wine Enthusiast, has her MFA in fiction, and teaches writing. We'll be talking about her more behind-the-scenes work in food media and what it's been like to move from magazines to books. It will be on Zoom at 1 p.m. EST. The paid subscriber code for free signup is in the header, or email me.
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3 weeks ago | 
aliciakennedy.news | Alicia Kennedy
When my first book came out in 2023, many interviewers kindly asked me with sincere curiosity why No Meat Required wasn’t a cookbook. Before its publication, for the three years between selling it and its launch day, many people simply assumed it would be a cookbook. Vogue, I was happy, put it on its list of highly anticipated cookbooks while noting in its blurb that it wasn’t one.
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4 weeks ago | 
aliciakennedy.news | Alicia Kennedy
It‚Äôs a little hard to round up March before it‚Äôs over, but I‚Äôm considering this coming Monday, the 31st, a bonus day for April. I‚Äôll be writing a full recap of my trip to Lake Como for the Women in Food festival for the first official April Monday, and I have a lot of exciting events coming up‚ÄĒEarth Month is my month, apparently!We will be discussing Black Food Geographies by Ashant√© M. Reese at 1 p.m. EST. The Zoom link is available to paid subscribers in my notes on the book.
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1 month ago | 
aliciakennedy.news | Ashanté Reese |Vitalik Buterin |Alicia Kennedy
The particularities of the mundane! We adore knowing how other humans do the dull tasks of daily life—and perhaps how they imbue them with a bit of novelty and joy. That’s why I started this semi-regular (perhaps quarterly) series where I talk to three writers in different cities around the world about how they get their groceries and their food lives in general. This time, I’ve added in writers who don’t focus on food to mix it up. These interviews are edited and condensed for length and clarity.