The Newsletter Workshop (Materials Only)
How to use a newsletter as a foundational space for your culture work or small business. Discussing platforms, audience development and engagement, and the significance of consistency. This is about how to approach a newsletter as a way to prioritize your creative practice and show up to your work with intention, as well as about the practicalities of maintenance over time. It is not focused on “how to grow,” but that will likely be a side effect.
By purchasing this workshop, you’ll receive the lecture video, audio, and text and slides. Live or email discussion is not part of this purchase. You will have only 24 hours to download the file.
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.
How to use a newsletter as a foundational space for your culture work or small business. Discussing platforms, audience development and engagement, and the significance of consistency. This is about how to approach a newsletter as a way to prioritize your creative practice and show up to your work with intention, as well as about the practicalities of maintenance over time. It is not focused on “how to grow,” but that will likely be a side effect.
By purchasing this workshop, you’ll receive the lecture video, audio, and text and slides. Live or email discussion is not part of this purchase. You will have only 24 hours to download the file.
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.
How to use a newsletter as a foundational space for your culture work or small business. Discussing platforms, audience development and engagement, and the significance of consistency. This is about how to approach a newsletter as a way to prioritize your creative practice and show up to your work with intention, as well as about the practicalities of maintenance over time. It is not focused on “how to grow,” but that will likely be a side effect.
By purchasing this workshop, you’ll receive the lecture video, audio, and text and slides. Live or email discussion is not part of this purchase. You will have only 24 hours to download the file.
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.