From the Desk of Alicia Kennedy
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On Control
Who's allowed to lose it? Who can grant it?
Alicia Kennedy
Jun 27
34
4
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On Control
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From the Kitchen: Mushroom-Kale Galette
With a white bean purée in an olive oil crust.
Alicia Kennedy
Jun 24
2
2
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From the Kitchen: Mushroom-Kale Galette
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On ‘Good’ Food
Whose morality matters in a world where 820 million people are hungry?
Alicia Kennedy
Jun 20
50
10
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On ‘Good’ Food
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From the Kitchen: A Pantry Sauce
It goes on tofu, beans, noodles, drizzled on a grain bowl—whatever. It can do anything.
Alicia Kennedy
Jun 17
16
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From the Kitchen: A Pantry Sauce 🥄
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On Oysters, Part 3
How one restaurant found a definition of sustainability in local vegetarian cuisine, plus oysters.
Alicia Kennedy
Jun 13
27
1
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What Is Sustainability?
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From the Kitchen: Salad Days 🥗
Building a good one, with three dressing options.
Alicia Kennedy
Jun 10
19
1
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From the Kitchen: Salad Days 🥗
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Newsletter Biz Q&A
You ask. I answer.
Alicia Kennedy
Jun 7
22
4
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Newsletter Biz Q&A
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On Oysters, Part 2
Following a trail of shells and the legacy of M.F.K. Fisher.
Alicia Kennedy
Jun 6
39
15
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What Is Oyster Literature?
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From the Kitchen: A New Season; a Favorite Margarita
A new season is coming, but that new season won’t be the same for all of us: In the southern hemisphere, winter cold encroaches. In the tropics,…
Alicia Kennedy
May 27
12
10
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From the Kitchen: A New Season; a Favorite Margarita
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A Conversation with Millicent Souris
Listen now (62 min) | Talking to the writer and chef who now manages a large food pantry and soup kitchen about enacting one's politics.
Alicia Kennedy
May 25
4
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A Conversation with Millicent Souris
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On Oysters, Part 1
Starting three weeks of oyster consideration.
Alicia Kennedy
May 23
30
3
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What Is Oyster Culture?
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From the Kitchen: Nostalgic Butter Cake
This yellow vanilla cake evokes childhood birthdays.
Alicia Kennedy
May 20
14
3
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From the Kitchen: Nostalgic Butter Cake 🧈
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