From the Desk of Alicia Kennedy

From the Desk of Alicia Kennedy

I’m a writer based in San Juan, Puerto Rico. I send out a weekly essay on issues in food, from politics and climate change to culture and labor, and a weekly podcast. Paid subscribers receive "From the Kitchen," a weekly recipe dispatch.

22 emails
Weekly

Latest Emails

On Place📍

Seeing somewhere as home versus destination.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but ca

3 days ago

A Puerto Rico Itinerary

Where I took my Culinary Tourism students during their week here.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like

1 week ago

On Perception

Puerto Rico, as seen from outside and from within.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription

2 weeks ago

On Gloss

Can travel magazines tell the truth of a place.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but

3 weeks ago

On Martinis 🍸

Six years of one drink to rule them all.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant a

1 month ago

On Acceptance

Thinking through traveling via flavor.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant aff

1 month ago

On Food Destinations

The construction of desire.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant afford one at

1 month ago

On Culinary Tourism

The first lecture in the class I'm teaching this semester.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subsc

1 month ago

On Patchogue

Thinking about the differences between travel and place writing, through my hometown.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per mont

2 months ago

From the Kitchen: A Manifesto for 2023 🍽

Changes are coming to the weekly cooking supplement for paid subscribers.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you wou

2 months ago

On Domestic Writing

The genre food writing I can't get enough of.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but c

2 months ago

On ‘The Menu’

What does it mean that chefs in movies now are shown to be broken.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like

2 months ago

On Publishing a Book 📕

No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating is out on August 15, 2023.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 p

2 months ago

On 2022

My last missive of the year, in which I take a look back.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscr

3 months ago

From the Kitchen: Walnut Shortbread

This works as a cookie or a tart crust.Open in app or onlineFrom the Kitchen: Walnut ShortbreadThis works as a cookie or a tart crust.Alicia KennedyDec 9PreviewSaveWhy, you may ask, am I so obsessed with shortbread recipes.Its because theyre so simple and adaptable.Theyre so good at being cookie, sa

3 months ago

On Notebooks 📔

which are both magical and mundane.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant afford

3 months ago

On ‘Diasporican’

A conversation with Illyanna Maisonet.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant aff

3 months ago

On Menus

What I'm making this Thursday.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription but cant afford one

4 months ago

On Québec City

A four-day, five-night trip that felt like fate.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription bu

4 months ago

On Tipping

A short note about throwing a few coins in every pot.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscripti

4 months ago

On Food Writing

Where does it end and where does literature begin.Open in app or onlineYoure on the free listthank you.To support my work and receive weekly recipes (as well as have the ability to comment), please consider becoming a paid subscriber for $30 per year or $5 per month.If you would like a subscription

4 months ago