I'm Alicia Kennedy, a Long Island–born, Brooklyn-based food writer and recipe developer. My work focuses on the intersection of food and politics, cocktails, vegan cuisine, and Puerto Rico. I'm a Village Voice contributor, and I've also recently written for The New York Times, The Guardian, TASTE, Hazlitt, Nylon, Wine Enthusiast, and more. I've created recipes for TASTE, BRANDLESS, VegNews, Chickpea, and other outlets. I'm one of the co-organizers of the Food Writers' Workshop, an inclusive and accessible conference to empower food media creators.
Before writing took over, I worked as a copy editor at New York Magazine and Food & Wine. Here's my full résumé.