Alicia Kennedy is a writer from New York based in San Juan, Puerto Rico. Her weekly newsletter on food culture, politics, and media, From the Desk of Alicia Kennedy, has been mentioned by the New York Times, Vogue, T: The New York Times Style Magazine, New York Magazine, The Nation, W, GQ, Eater, Food52, Coveteur, Vogue Australia, and more. It has over 25,000 subscribers. Her work has recently appeared in Foreign Policy, Bon Appétit, SSENSE, and Harper’s Bazaar. Beacon Press will be publishing her first book, No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, on August 15, 2023. Some of her vegan baking recipes will be included in the forthcoming cookbook Mastering the Art of Plant-Based Cooking by Joe Yonan. She also contributed a recipe to the 50th anniversary edition of Diet for a Small Planet. She has appeared on the BBC World Service, WNYC’s “On the Media” and “The Takeaway,” KCRW’s “Good Food,” and many more radio shows and podcasts to talk about issues of food media, culture, and meat consumption.

In spring 2023, she will be teaching a course on Culinary Tourism at Boston University’s master’s of gastronomy program. She has visited classes at MIT, NYU, Carleton College, University of King’s College, the Basque Culinary Center, Indiana University, and Hamilton College; at the latter, she gave a talk on techno-optimism in food future narratives. She presented as part of “Unpacking Meat: Values, Cultures, and Futures” at Tufts University. She has been a contributing writer for the Village Voice and NYLON Magazine, as well as a contributing editor at Edible Brooklyn. She is an award-winning beer writer. Her work been listed as “notable” in Best American Food Writing for three years in a row. Her literary agent is Jenny Stephens at Sterling Lord Literistic.