From the Desk of Alicia Kennedy

Alicia Kennedy
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  • Food

Conversations on food, culture, and sustainability.

Episodes

  1. Apr 29

    On Appetite with Cha McCoy

    I'm food and culture writer Alicia Kennedy. In celebration of my new book On Eating: The Making and Unmaking of My Appetites, I am talking to interesting folks about their own appetites and the origins of their food habits, pleasures, and beliefs.   For the fifth episode, I'm talking to Cha McCoy, sommelier and author of Wine Pairing for the People. Find more of my work at aliciakennedy.news Find the Bookshop.org shop for this series of interviews https://bookshop.org/lists/on-appetite

  2. Mar 18

    On Appetite with Anna Ansari

    I'm food and culture writer Alicia Kennedy. In anticipation of my forthcoming book On Eating: The Making and Unmaking of My Appetites, I am talking to interesting folks about their own appetites and the origins of their food habits, pleasures, and beliefs. For the fourth episode, I'm talking to Anna Ansari, author of Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing. Find more of my work at aliciakennedy.news Find the Bookshop.org shop for this series of interviews https://bookshop.org/lists/on-appetite

  3. Mar 11

    On Appetite with Alex Ketchum

    In anticipation of my forthcoming book On Eating: The Making and Unmaking of My Appetites, I am talking to interesting folks about their own appetites and the origins of their food habits, pleasures, and beliefs.  For the third episode, I'm talking to Dr. Alex Ketchum, an associate professor at McGill University's Institute for Gender, Sexuality, and Feminist Studies (IGSF). She is the author of Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses and How to Organize Inclusive Events and Conferences, as well as the co-editor of Queers at the Table: An Illustrated Guide to Queer Food (with Recipes). Here's the Bookshop.org shop where you can find all guests' books—past and future.  Find more of my work at aliciakennedy.news

  4. Mar 3

    On Appetite with Ashanté M. Reese

    I'm food and culture writer Alicia Kennedy. In anticipation of my forthcoming book On Eating: The Making and Unmaking of My Appetites, I am talking to interesting folks about their own appetites and the origins of their food habits, pleasures, and beliefs.   For the second episode, I'm talking to Ashanté M. Reese: a professor of anthropology at the University of Texas at Austin, co-editor of Black Food Matters and the author of Black Food Geographies and the forthcoming Gather: Black Food, Nourishment, and the Art of Togetherness. Find more of my work at aliciakennedy.news Find the Bookshop.org shop for this series of interviews https://bookshop.org/lists/on-appetite

    On Appetite with Ashanté M. Reese

  5. Feb 25

    On Appetite with Lauren Collins

    I'm food and culture writer Alicia Kennedy. In anticipation of my forthcoming book On Eating: The Making and Unmaking of My Appetites, I am talking to interesting folks about their own appetites and the origins of their food habits, pleasures, and beliefs.  For the first episode, I'm talking to Lauren Collins: a New Yorker staff writer based in Paris and the author of When in French and the forthcoming They Stole a City: Wilmington's White Supremacist Coup and the Families Who Live with Its Legacy.   Find more of my work at aliciakennedy.news

    On Appetite with Lauren Collins

  6. 12/18/2025

    Wine Talk with Thomas Hjort

    Thomas Hjort is the sommelier for the Ark Collective in Cophenhagen, Denmark: a group of three plant-based restaurants. Ark and Bistro Lupa both have green Michelin stars, and on a recent visit to the city, I was able to dine at both. I wanted to get more insight into their wine program, Danish wines, and the way people respond to plant-based fine dining in the city, so I chatted with Hjort about how he's developed their program. Find more at aliciakennedy.news

    Wine Talk with Thomas Hjort
  • 6 Episodes

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Conversations on food, culture, and sustainability.

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