One-Hour One-on-One Editorial Consultation
Schedule a conversation with me about questions you have on writing, research, book deals, publication, and anything else relevant to my work. I will ask you what you'd like to discuss so that I can prep, and we will schedule the chat according to the time that works for you.
Paid subscribers to my newsletter get 25% off. Email or message me for the code.
This offer applies to individuals only. Brands and corporations can email me for rates.
WHERE
Zoom
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.
Schedule a conversation with me about questions you have on writing, research, book deals, publication, and anything else relevant to my work. I will ask you what you'd like to discuss so that I can prep, and we will schedule the chat according to the time that works for you.
Paid subscribers to my newsletter get 25% off. Email or message me for the code.
This offer applies to individuals only. Brands and corporations can email me for rates.
WHERE
Zoom
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.
Schedule a conversation with me about questions you have on writing, research, book deals, publication, and anything else relevant to my work. I will ask you what you'd like to discuss so that I can prep, and we will schedule the chat according to the time that works for you.
Paid subscribers to my newsletter get 25% off. Email or message me for the code.
This offer applies to individuals only. Brands and corporations can email me for rates.
WHERE
Zoom
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.