In Writing
“The Joyful, Punk World of Plant-Based Eating,” The Atlantic
“Want to Eat Less Meat? Try Something Sour.” The New York Times Magazine
“How Alicia Kennedy Became a New Type of Food Writer,” Harper’s Bazaar
“Alicia Kennedy Is Trying to Clear Out Her Fridge,” Grub Street
“‘We Have a Deep Hatred of Taking Food Seriously’: An Interview with Alicia Kennedy,” Hazlitt
“‘No Meat Required’ Finds Optimism and Abundance in Meat-Free Cooking,” Eater
“How the radical history of plant-based eating illuminates our future,” Vox
“The Wild History of Not Eating Meat,” GastroObscura
“What does a plant-based diet look like? Absolutely nothing like tech companies would have you believe,” Fast Company
“When It Comes to Vegan Dining, New Yorkers’ Appetites Have Changed,” Eater NY
“‘No Meat Required’ looks at future of vegetarianism through its history,” Portland Press Herald
“Our Summer 2023 Food and Farming Book Guide,” Civil Eats
“11 Cookbooks We Can’t Wait to Break Out This Fall,” Vogue
On Radio
“A new book considers a world where meat isn't at the center of the plate,” KCRW’s “Good Food”
“The Radical Roots of Plant-Based Eating,” WNYC’s “Notes From America”
“Are the radical roots of plant-based eating erased when meatless cuisine goes mainstream?” CBC’s “The Sunday Magazine”
“Fake Meat isn’t the Answer to the Climate Crisis, Says Alicia Kennedy,” KQED “Forum”
“Alicia Kennedy considers the cultural history of vegetarian cuisine,” Indiana Public Radio “Earth Eats”