June Essay Workshop, 11 a.m. EST
We will discuss essay structures, processes, and approaches to research, writing, and pitching. You will send me your essay beforehand, I will add it to a Google Drive folder to share, and we will all read the work before the meeting in order to participate in conversation around how best to approach the pieces. I will privately send you a document with my suggested edits and rigorous feedback.
COST
$100 or $75 for paid subscribers to From the Desk of Alicia Kennedy
WHEN
June 24, 11 a.m. to 12:30 p.m. EST
WHERE
Zoom
You will receive the information within 24 hours of signup.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 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.
We will discuss essay structures, processes, and approaches to research, writing, and pitching. You will send me your essay beforehand, I will add it to a Google Drive folder to share, and we will all read the work before the meeting in order to participate in conversation around how best to approach the pieces. I will privately send you a document with my suggested edits and rigorous feedback.
COST
$100 or $75 for paid subscribers to From the Desk of Alicia Kennedy
WHEN
June 24, 11 a.m. to 12:30 p.m. EST
WHERE
Zoom
You will receive the information within 24 hours of signup.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 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.
We will discuss essay structures, processes, and approaches to research, writing, and pitching. You will send me your essay beforehand, I will add it to a Google Drive folder to share, and we will all read the work before the meeting in order to participate in conversation around how best to approach the pieces. I will privately send you a document with my suggested edits and rigorous feedback.
COST
$100 or $75 for paid subscribers to From the Desk of Alicia Kennedy
WHEN
June 24, 11 a.m. to 12:30 p.m. EST
WHERE
Zoom
You will receive the information within 24 hours of signup.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 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.