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Hire me to edit an essay of up to 3,000 words. I will give you a structural, line, and copyedit. This is especially useful for folks self-publishing newsletters: Going through the editing process will help you to self-edit in the future.
Paid subscribers to my newsletter get 25% off. Email or message me for the code.
HOW
I’ll email you upon receiving your order to request a .docx file. It will be returned to you within 7 days with my suggestions, edits, and comments.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to nearly 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.
Hire me to edit an essay of up to 3,000 words. I will give you a structural, line, and copyedit. This is especially useful for folks self-publishing newsletters: Going through the editing process will help you to self-edit in the future.
Paid subscribers to my newsletter get 25% off. Email or message me for the code.
HOW
I’ll email you upon receiving your order to request a .docx file. It will be returned to you within 7 days with my suggestions, edits, and comments.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to nearly 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.