The Roger Smith Food Writers


The Roger Smith Food Writers’ Conference

Frux

New York City • February 12-14, 2010

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Learn about

~ Food Sections in Newspapers
~ Writing for Food Magazines
~ Food in Academic Publishing
~ Cookbooks
~ Food Blogging and Websites
~ Food Ezines
~ Recipe Writing
~ Restaurant Reviewing
~ Food Memoirs
~ Food Television
~ Potables
~ New Technologies

Speakers

Ken Albala,
Antonia Allegra

Gary Allen

Elissa Altman,

Monica Bhide

Jane Black

Dana Bowen

Sylvia Carter

Irena Chalmers

Melissa Clark
Kathleen Collins

Jennifer Crewe

Mitchell Davis

Cara De Silva

Mark A. Douglas Geoffrey Drummond Barbara Fairchild

Alice Feiring

Roy Finamore

Kathleen Flinn

Betty Fussel

Gabriella Gershenon, Darra Goldstein

Barbara Haber
Amanda Hesser

Holly Hughes

Sarah Kagan

Cathy Kaufman

Bruce Kraig

Alan Kropf

Joe Langhan

Jane Daniels Lear Bonnie Tandy Leblang, David Leite

Rux Martin

Nora Maynard

Anne Mendelson      Marion Nestle

Kara Newman,

Molly O’Neill

Barbara Ostmann

Dana Polan

Marge Perry

Krishnendu Ray

Kate Rohman

Jordana Rothman

Lorna Sass

Irene Sax

Kim Severson

Mimi Sheraton

Robert Sietsema, Andrew F. Smith

Ray Sokolov

Bret Thorn,

Judith Weinraub

Laura Weiss

 

 

 

 

 

 

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 For  updated program, click here now.

 

A Who's Who of Writers & Editors  Gives You                                         

the How-Tos and What's Whats of Food Writing Today and Tomorrow

*Over 40 Speakers*12 Panels*4 Workshops*                                                              

All workshops, panels and receptions take place at
the
Roger Smith Hotel, 501 Lexington Ave,.  New York NY 10017                                                                      

 


 

The food writing craft is in transition, and if observers and technologists are to be believed, many more changes are soon to come. Top food writers will examine food writing trends and the future of food writing. 

Workshops are scheduled for Friday afternoon, February 12, and Sunday morning, February 14. Top food writers in multiple, simultaneous panel sessions all day Saturday, February 13. There will be time for book-signings and lots of networking.

The conference registration fee is $195. Fee includes refreshment breaks and lunch. Register for the conference, here. 

Conference registrants enjoy a 10% discount on room nights at the Roger Smith Hotel, 501 Lexington Ave., New York, NY.

 

 

Conference Program 

 (For  updated program, click here now.)

 

Friday, February 12, 2010

 

12 Noon -1 PM Conference and Workshop Registration

 

                 Pre-Conference Workshop

 

1-6 PM Introduction to Food Writing

            This fast-paced five hour workshop covers just the basics– query letters, writing articles for newspapers and magazines, food book and cookbook proposals, ebooks, recipe writing, restaurant reviewing, blogging, etc. It is intended as a brief introduction for those interested in entering the field. The workshop will be organized by Andrew F. Smith and will include professionals who write, edit or publish in food magazines, newspapers, cookbooks, food books, websites and blogs.

Andrew F. Smith,

Food Writer, Culinary Historian and Conference Director

           

 

(Please note: Separate registration is required for workshops. Register for this and/or other workshops, here.)

 

               Conference Opening

 

4-6 PM Conference Registration

 

6-8 PM Reception and Networking with Edible Manhattan

 

Saturday, February 13, 2010

 

8-9 AM Conference Registration

 

9 AM-5 PM Concurrent Panels

 

Food Writing Profession: Current State and Future Prospects

          In Holly Hughes’ words, “Food has never been so high on America’s agenda – are 21st-century food writers ready to meet that challenge?” To open the conference, a panel of four food-writing visionaries will present the art of food writing historically, presently and in the future from their points of view. Molly O’Neil will discuss the changing context of American food writing, including food-travelogues to a social/political commentary on the world to legitimization of the nostalgia cult. In a more microscopic way, Holly Hughes will focus on the past decade in food writing. How do the lines between journalism and entertainment blur, considering celebrity chefs and television cooks who produce cookbooks? Where do food safety and health fall in the spectrum of food writing today? Then, with a macro view of the world of food words, Ray Sokolov will look into the future. He sees the future of food writing much like its past, only more so. Moderator Antonia Allegra will look at why food writers write, even in this difficult economy; and she will discuss the thrust of food writing for cookbooks and other culinary writing as it exists today.

            Antonia Allegra, chair

            Holly Hughes

            Molly O’Neill

            Ray Sokolov

 

Fight and Flight: the Newspaper Food Section of the Future

            A discussion of the evolution of food writing as newspapers take on the challenges of a very new day. The effect of RSS feeds; blogs; recipe websites; Twitter; the Food Network; and the turn away from print, on content, style, format, and even survival.

            Cara De Silva, chair

 Jane Black

            Sylvia Carter

            Kim Severson

            Judith Weinraub

           

Surface or Substance: Food Writing in Magazines

            What is the role of magazines in the food world today? Should they provide a practical guide to the kitchen, with plenty of recipes and useful techniques? Should they offer diversion through lifestyle stories and glossy images that make readers drool? Or do magazines have a responsibility to report on the ethical and political issues surrounding food in the twenty-first century? This panel of seasoned magazine editors and writers will explore the possibilities and limitations of food writing for magazines today.

            Darra Goldstein, chair

            Dana Bowen

            Barbara Fairchild

            Jane Daniels Lear

            Jordana Rothman

            Bret Thorn

           

Food for Thought: The Future of Academic Food Writing

            Recent years have witnessed an explosion in academic food writing.  Food series have rolled off university presses and specialized and cross-disciplinary journals abound, all to sate the growing appetite for classroom materials and scholarly investigation.  This panel unites distinguished authors and editors in the academic world to assess where we are and where we might be going in this hot pot of academe.

            Cathy Kaufman, chair

            Ken Albala

            Jennifer Crewe

             Bruce Kraig

Marion Nestle

            Andrew F. Smith

 

Cookbooks and the Cyber-Age?

            This panel will examine the current state and highly uncertain  future of cookbook publishing. Panelists will consider how shifting  patterns in home cooking and restaurant dining are altering people's  expectations of cookbooks.  They will also discuss the impact that  television has already had on the American cookbook audience as well  as the  radical changes being brought about by new phenomena such as  cyber-publishing, culinary websites, blogs, and online recipe searches.

            Anne Mendelson, chair

   Ray Finamore

            Rux Martin

 Angela Miller

            Molly O’Neill

           

 

From Websites to Blogs to Facebook

            Food writing has progressed from tiny triangular marks impressed in clay tablets, stored in heaps in Mesopotamia, to much tinier magnetic impressions stored somewhere "out there" in cyberspace. Changes in the medium may change the message, but the goal is the same: writers want readers to experience their work—what's different is that readers get to respond to writers more directly than ever before. Like it or not, food writing is not likely to change back to the one-directional medium it once was.

            Gary Allen, chair

            Irena Chalmers

            Mitchell Davis

            Brett Thorn

            Laura Weiss

 

Blogs with Tweet Sauce:  The Future of Recipes

            The internet and television cooking shows have irrevocably changed the way cooks search out and use recipes.  How do we deal with the challenges of this new environment?  What recipes can we trust?  Is the on-line community fostered by recipe ratings of any value?  This panel will explore the future of recipes, their reliability, their validity as cultural documents, and their impact on how people learn to cook and go about preparing daily meals.

            Lorna Sass, chair

            Elissa Altman

            Melissa Clark

            Barbara Haber

 Amanda Hesser

           Barbara Ostmann

            Sarah Kagan

 

The Future of Food Writing on the Internet

            This panel will explore how the continually changing, ever-evolving world of Internet technology is impacting food writers. Will technology make it easier--or harder--for writers to make a living? Will there come a time when a writer can completely sidestep traditional media and become successful, financially and critically? How will developing technologies impact--positively and negatively--the industry

            David Leite, chair

            Mark Douglas (invited; awaiting confirmation)

            Joe Langhan

            Bonnie Tandy Leblang

 

Good-Bye Gourmet, Hello Yelp!: The Changing Role of the Restaurant Critic

            However much the media landscape has changed, people still want to know where to eat. This panel on restaurant reviewing will touch on the past, current, and future of restaurant reviewing. Emphasis will be placed on changes in the relationship between the reviewer and diners, the reviewer and media outlets, and the reviewer and the restaurant industry. The craft of reviewing restaurants will be explored in the context of other forms of cultural criticism.

            Mitchell Davis, chair

            Gabriella Gershenon

            Alan Richman (invited; awaiting confirmation)

            Irene Sax

            Robert Sietsema

           

Turning Your Life and Food into a Best Seller

            In today's world, food writing is everywhere-- in newspapers, magazines, recipe headnotes, web sites, blogs and tweets. Much of it is informative and some of it pretty interesting, but not necessarily the stuff of literature. For that, readers turn to memoirs--some food based, some with food as a potent ingredient unveiling other lives and times. What distinguishes a food memoir and makes it fresh? These panelists will tell you how they did just that.

            Judith Weinraub, chair

            Monica Bhide

            Kathleen Flinn

            Betty Fussell

            Mimi Sheraton

 

TV and Beyond: The Future of Food and Cooking in Broadcast Media

            Beginning with home economist-hosted programs in the 1940s, cooking on television has evolved over the last sixty plus years into a phenomenal industry and pastime. What does the future of food media look like and where/how will we view it? Who will be our guides? What will we be taught and how and what will we learn?

            Kathleen Collins, chair

            Geof Drummond

            Joe Langhan

            Krishnendu Ray

            Kate Rohmann

            Dana Polan

 

Powerful Potables

            Calling all cork dorks and coffee geeks! How is the increasingly specialized world of beverage writing evolving? How have platforms like Wine 2.0 changed the playing field? If you already write about food, what tools & training do you need to expand into writing about wine and other potables.

            Kara Newman, chair

            Alice Feiring

            Nora Maynard

 

5-6 PM Reception and networking

 

Sunday February 14, 2010

 

                Post-Conference Workshops

 

8:30-9 PM Workshop Registration

 

9AM -12 Noon

 

Please note: Separate registration is required for workshops.
Register for workshops here
 

The Art and Craft of Recipe Writing

            Join us for an in-depth workshop that will cover the basics for novices and be a good refresher course for those with more experience. Topics will include recipe writing and editing fundamentals; the importance of recipe testing and proper note taking; style sheets; developing a personal voice headnotes; "editorial testing" techniques; copyright, plagiarism and ethics; and more, plus plenty of Q&A. 

          Barbara Gibbs Ostmann

          Co-author, The Recipe Writer's Handbook (Wiley)

To register for this workshop, click here.

 

To Agent or Not To Agent?

            This workshop will cover in depth the pros and cons of having an agent.  We will offer advice on what to look for in an agent and how to find the right agent for your needs and personality. We will also discuss the importance of understanding publishing contacts and royalty statements whether you have an agent or decide to negotiate on your own.  In addition, an agent who handles cookbooks will describe the current scene.  There will be plenty of time for questions and discussion.

            Lorna Sass

            Award-Winning Cookbook Author and Culinary Historian

To register for this workshop, click here.

 

How to Make a Living as a Food Writer

            What does it take to turn your passion for food and your love of writing into a full-time, rent-paying occupation? Talent, unfortunately, is not enough. First, your work must be noticed by the people who pay for content. Then you have to “pitch a fit”—come up with a story idea that fits the venue. And when you do get that first assignment, you need to deliver more than just good writing in order to parlay it into a regular work. Learn what it takes to get your work noticed; how to turn one assignment into an ongoing relationship; what kinds of work pays the most—and least; and the surprising and often fun non-writing gigs that help build your career and your income.

           Marge Perry

           Instructor of Food Writing and National Media Columnist

 (For  updated program, click here now.)

            

To register for this workshop, click here. 

                  

 

 

 

Panelists Biographies

Ken Albala

Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches courses on the Renaissance and Reformation, Food History and the History of Medicine. He is the author of many books on food history including Eating Right in the Renaissance (University of California Press, 2002), Food in Early Modern Europe (Greenwood Press, 2003), Cooking in Europe 1250-1650 (Greenwood Press, 2005), The Banquet: Dining in the Great Courts of Late Renaissance Europe (University of Illinois Press, 2007), Beans: A History (winner of the 2008 International Society of Culinary Professionals Jane Grigson Award and the Cordon D’Or award for Food History/Literature), Pancake: A Global History (Reaktion Press, 2008), and the forthcoming World Cuisines written with the Culinary Institute of America (Wiley Publishers). He is also editor of three food series for Greenwood Press with 27 volumes in print. For Greenwood he is also now editing a 4-volume Food Cultures of the World Encyclopedia. Albala has been book reviews editor of the journal Food Culture and Society for the past 6 years, and has taken over as co-editor of the journal. He is currently researching a history of theological controversies surrounding fasting in the Reformation Era, and is editing two collected volumes of essays one on the Renaissance for Berg and the other on Food and Faith for Columbia University Press. He has also co-authored a cookbook for Penguin /Perigee entitled The Lost Art of Real Cooking.  Albala has worked in various libraries across Europe, the Vatican Library, the British Library and Wellcome Institute, The Herzog August Bibliotek in Wolfenbuttel, Germany and many archives in the US. He also regularly attends meetings of the Oxford Symposium, The International Association of Culinary Professionals and the Association for the Study of Food and Society of which he is a board member. In his spare time Albala makes functional pottery in his own studio, cooks as often as possible, plays the piano and is now studying the guitar. He has two boys, one wife and three cats.

 

Antonia Allegra

Antonia Allegra has practiced the arts of culinary teaching, non-fiction writing, and launching cooking schools and magazines since 1974. She is author of Napa Valley: The Ultimate Winery Guide (Chronicle) and other books. She served as member of the IACP Board of Directors and as president of the Board 1997-98.

 

Gary Allen

Foodwriter Gary Allen's work regularly appears in Roll Magazine, at Leitesculinaria <http://leitesculinaria.com> (where he's Food History Editor) and on his own blog, Just Served <http://onthetable.us>. He has written The Resource Guide for Food Writers (1999), The Herbalist in the Kitchen (2007), and contributed articles to Scribner’s Encyclopedia of Food and Culture (2003), The Oxford Encyclopedia of Food and Drink in America (2004), Culinary Biographies (2006), The Concise Oxford Encyclopedia of Food and Drink in America (2007), and Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia (2008). He edited Remarkable Service for The Culinary Institute of America (2001). He also co-edited -- with historian Ken Albala -- The Business of Food: Encyclopedia of the Food and Drink Industries (2007) and an anthology of writings about cannibalism, Human Cuisine (2008).

Occasionally, he writes for magazines, e-zines, and speaks at symposia, including that of the Association for the Study of Food and Society (ASFS) and the International Association of Culinary Professionals (IACP). He has also published, for nearly a decade, a monthly electronic newsletter about online resources for food writers. In his spare time, he teaches food writing, plus various courses on food history and culture, at Empire State College (part of the State University of New York).

 

Elissa Altman

Elissa Altman is the founder of the critically-acclaimed blog Poor Man's Feast, the award-winning author of Big Food, and has written about food, culture, and publishing for The Huffington Post since 2007. A longtime editor at HarperCollins and Clarkson Potter, her print work has appeared in publications running the gamut from Saveur and the Los Angeles Times to the Chicago Tribune, the New York Times, and beyond. She was the first non-principal cookbook buyer at the original Dean & Deluca, and in her free time, has worked as a personal chef, a restaurant critic for a major national newspaper, and a celebrity chef ghost writer.  A regular commentator on the evolution of recipe platform and the veracity of digitalia as it applies to the food world, Altman has straddled the digital/print divide for nearly ten years both as author and editor; she firmly believes that the two forms are not mutually exclusive, especially where recipe creation is concerned.

 

Monica Bhide

Monica Bhide writes about food and culture and its effect on our lives. Born in India, Monica moved to the United States in 1991. She has an engineering degree from Bangalore University and two masters: one in information systems technology from George Washington University and the other in Industrial Systems management from Lynchburg College. She currently resides in the Washington, DC metro area, with her husband and young sons. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica's second cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. She has just released her third book: Modern Spice (Simon & Schuster, 2009 with a foreword by Mark Bittman) full of contemporary Indian-inspired recipes and food essays. Within weeks of release, the book went into reprint. Her work has appeared in the New York Times, The Washington Post, Food & Wine, Town & Country, Parents, Real Simple, NPR’s Kitchen Window and many more national and international publications. She is a frequent guest on NPR.
Monica was the recipient of the Susan B. Langhorne Scholarship for Food Writers at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 award. One of her essays was included in the Best Food Writing 2005. In 2008, her work was nominated for IACP’s Bert Green Award. One of the essays from her new book was also just selected for Best Food Writing 2009. And Top Chef’s Padma Lakshmi picked her book Modern Spice as one of her “BEST.BOOKS.EVER” for Newsweek --

Monica has been teaching a course on introduction to food writing for several years to sold out online classes. In addition to her writing, Monica owns and operates her own cooking school, which has been featured in Bon Appetit..

 

Jane Black

 

Jane Black is a staff writer at the Washington Post Food section where she covers food policy as well as restaurant and cooking news and trends. Before joining the Post in 2007, she was the food editor at Boston Magazine. She has also written for Food & Wine, Chow and the New York Times. Jane has won several awards for her writing at the Post and her writing has been included in the 2008 and 2009 collection of Best New Food Writing.

Sylvia Carter

Sylvia Carter writes the "a la Carter" column for Newsday. She was the founder and first columnist for "Eats" at Newsday, and she founded Newsday's Kidsday section "for kids and by kids, mostly." Carter grew up on a 360-acre farm in northeast Missouri, 15 miles west of the Mississippi. There, she hoed the garden and carried in wood for the cook stove and well water. She is a graduate of the University of Missouri School of Journalism. She worked at the Quincy (Ill.) Herald-Whig, the Detroit Free Press (where she won about 1/54 of a staff Pulitzer for covering the 1967 riots) and the New York Daily News before she went to Newsday, first as a general assignment reporter and later as a feature writer and an editor. She has written for national publications such as Family Circle, Good Housekeeping and Lear's, and she wrote two books of restaurant reviews. She is a trustee of the Anne O'Hare McCormick scholarship fund, named for the first woman to win the Pulitzer Prize, and is on the board of directors of The Art Institute of New York. She is listed in Who's Who in America.

 

Irena Chalmers

Irena Chalmers is recognized as the pioneer of the single subject cookbook. Her many engaging books have won numerous awards; the most recent, the Gourmand World Cookbook Award - Best Book for Food Professionals in the World for Food Jobs: 150 Great Jobs for Culinary Students, Career Changers and Food Lovers.  A James Beard Foundation "Who's Who" of Food and Beverage in America, Irena has delighted and captivated audiences and readers with her wit and commentary on food trends and the food world. She is a past president and founding member of the IACP (International Association of Culinary Professionals) and Les Dames d'Escoffier. Irena also is a member of the faculty of the Culinary Institute of America in Hyde Park, NY, a national food essayist and Chef magazine columnist.

 

Kathleen Collins

Kathleen Collins has studied and written about television, media history, popular culture and food. She is the author most recently of Watching What We Eat: The Evolution of Television Cooking Shows (Continuum, 2009). Her work has also appeared in Working Woman, Bitch: Feminist Response to Pop Culture, Library Journal, FlowTV, Communication Booknotes Quarterly and in the anthology Secrets & Confidences: The Complicated Truth About Women’s Friendships (Seal Press: 2004). She has also written encyclopedia entries on a variety of media history topics. She has a Master’s degree in journalism with a specialization in cultural reporting and criticism from New York University and a Master’s degree in library science from Long Island University. For the past ten years, she has worked as an editorial researcher for a variety of publications including Glamour, Ladies’ Home Journal and National Law Journal. She is now an academic librarian at John Jay College of Criminal Justice.

 

Jennifer Crewe

Jennifer Crewe is Associate Director and Editorial Director at Columbia University Press, where she has acquired books in various fields in the humanities—including literary studies, film, and Asian humanities --for over 20 years. In 1999 she published Food: A Culinary History by Jean-Louis Flandrin and Massimo Montanari in her European Perspectives series—a series of translated works by leading European intellectuals. The success of that book made her realize that there was a strong market for scholarly books on food and culinary history, so she invited Albert Sonnefeld, who edited the English language edition of the Flandrin-Montanari book, to work with her on a series called Arts and Traditions of the Table. The series now includes some 15 books with more in the works. Jennifer has served on the Board of Directors of the Association of American University Presses, and currently serves on the AAP’s Professional and Scholarly Publishing Division’s books committee. She is also a member of the Executive Council of the Modern Language Association.

 

Cara De Silva

Cara De Silva is an award-winning journalist, Beard Award Nominee, and food historian.. For over a decade, she was a writer for Newsday/New York Newsday, one of the largest newspapers in the country, where her specialty was ethnic New York. While there she won First Prize for Food Feature Writing in the United States (newspapers over 200,000 circulation), from the Association of Food Journalists. In addition to stories produced for her special beat at New York Newsday, Cara also wrote personal essays, entertainment, travel, weekend cover stories, and general features. [One of the latter involved a Holocaust manuscript with a singular story. Subsequently, Cara, working as an independent scholar, wrote the extensive introduction to, edited, and brought the book version to fruition. Called In Memory’s Kitchen: A Legacy from the Women of Terezin, it became one of the New York Times Book Review's most noteworthy books of the year. A poignant "memoir" in food, this haunting work, consists in large part of painfully flawed recipes set down by starving women in a Czechoslovakian concentration camp. Through it, a largely unknown genre of Holocaust Literature, the cookbook, or, more precisely, the "dream" cookbook, was brought to the attention of a startled world. It was featured in major newspapers and magazines across the United States, as well as England, Italy, France, Holland, Germany, and Israel. The book also received extensive attention on radio and television, for example, on CNN, NPR, and PBS (the Jim Lehrer show). Cara’s work can also be found in Gastropolis: New York at Table (November, 2008), a Columbia University Press book for which she wrote the introduction "Mt Olympus Bagels, Puerto Rican Lasagna, and Beyond"; A Slice of Life: Contemporary Writers on Food, an anthology of writings by well-known novelists, poets, food writers, and chefs, emphasizing the personal essay or food memoir (Overlook, 2003; Duckworth, London, 2004); and in Provence: The Collected Traveler: An Inspired Anthology & Travel Resource by Barrie Kerper (Fodors, 2001). Likewise, she is a contributor to Food and Judaism: Studies in Jewish Civilization 15 (Creighton University Press (2004). And to the Scribner’s Encyclopedia of Food & Culture (Scribner’s, 2004). In addition to Newsday, New York Newsday, articles of hers have been published by the New York Times, the Washington Post, the Cleveland Plain Dealer, the Los Angeles Times Syndicate, the New York Daily News, Gourmet Magazine, Saveur, Food & Wine, Eating Well, Martha Stewart Living, Cuisine, and Diversion magazines. Writing for the Internet includes the food-and-travel column, A Fork in the Road, which appeared on Starchefs.com, an award-winning website. Beyond writing, which is ongoing, she is an expert editor, and a book consultant, as well as a professional speaker, and frequent presenter at conferences and symposia. At present, her primary research focus is on Italy during the Renaissance.

 

Geoffrey Drummond

Geoffrey Drummond is a producer/director of cooking and culinary travel programs for television. His film career began at Time Life Films as a writer of the TV science series, The World We Live In, and he eventually became its producer. He next co-founded and was president of Saga Communications Group, an international film and television production company. Saga produced numerous award-winning films including the cult classic, My Dinner with Andre.

Under his own independent banner, Drummond went on to produce numerous television and home video programs such as Garrison Keillor's The Prairie Home Companion, Disney's concert series Going Home, but mostly, he developed and produced, cooking shows. This includes his long time collaboration with Julia Child, [and Jacques Pepin], as well as Lidia Bastianich, Michael Chiarello, Joanne Weir and most recently, Eric Ripert's [Avec Eric].  Geof has received numerous professional awards and honors for producing: his shows have been awarded a total of 7 National Emmy Awards, six James Beard Awards, an ACE (Cable Excellence) award, two gold medals from the NY Film and TV Festival and a Parents' Choice Award. He graduated from Cornell University and graduate school at Stanford. He has served on the boards of the Yale New Haven Children's Hospital, the American Institute of Wine and Food and the Pilobolus Dance Company. Based in East Hampton, New York, he is President of A La Carte Communications, which he and Nat Katzman founded in 1990.

 

Barbara Fairchild

Barbara Fairchild joined Bon Appétit in 1978 as an editorial assistant, and after rising through the ranks, was promoted to Editor-in-Chief in June 2000. A prominent leader in the epicurean world, Barbara was inducted into the James Beard Foundation’s “Who’s Who in American Food and Beverage” in May 2000. She has been a frequent guest on numerous Food Network and Fox series and appears regularly on international and US TV shows. Barbara divides her time between the Bon Appétit offices in New York and Los Angeles, where the magazine’s editorial staff and test kitchens are based.

 

Alice Feiring

James Beard Award winning wine writer, Alice Feiring started this leg of her career in 1990, and since then has written for most ever major newspaper and glossie. Her articles and essays have appeared in the New York Times, San Francisco Chronicle, Departures, Saveur, Food and Wine, and Wine & Spirits. She, the country’s leading wine writer focusing on ‘natural wines,’ is a regular contributor to the Wall Street Journal Magazine and past wine and travel columnist for Time magazine. Her eponymous blog, Alicefeiring.com has been a Beard nominee and cited by both Forbes and Food and Wine as amongst the top. Feiring’s The Battle for Wine and Love or How I Saved the World From Parkerization (Houghton Harcourt) was named as one of Wine & Spirits magazines top books of 2008, which also received a New York Times review, and several New York Times’ accolades, including a quote from its past chief dining critic, Frank Bruni who described her as, “A deeply knowledgeable and passionate wine writer.” A frequent guest lecturer on wine and terroir worldwide, her most recent book Living With Wine: Passionate Collectors, Sophisticated Cellars and Other Rooms for Entertaining, Enjoying and Imbibing was published by Clarkson Potter in October, 2009.  Feiring lives in New York City, and has made the tub in her kitchen famous in various essays for the New York Times.

Roy Finamore

Respected throughout the food world for his ability to create cookbooks that are both stylish and perfectly attuned to the home cook, Roy Finamore is an author, editor, and photography stylist.
He was for many years editor of special projects at Clarkson Potter/Publishers. As a freelance editor, his clients include American Express Publishing, Artisan, Houghton Mifflin, John Wiley, Rodale, and Scribner. He has edited such major authors as Martha Stewart, Ina Garten, Diana Kennedy, Jacques Pepin, Lee Bailey, Tom Colicchio, David Rosengarten, Nigel Slater, Jean Anderson, Anne Willan, and Gale Gand. He is author of Tasty (which won a James Beard award), One Potato, Two Potato (with Molly Stevens), Fish Without a Doubt (with Rick Moonen) and Dessert FourPlay (with Johnny Iuzzini). He has contributed to Bon Appetit, Yankee Magazine, Fine Cooking, Cooking Light, and chow.com.

Darra Goldstein

Darra Goldstein is Francis Christopher Oakley Third Century Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture. Since earning her Ph.D. in Slavic Languages & Literatures from Stanford University, she has published numerous books and articles on Russian literature, culture, art, and cuisine, and has organized several exhibitions, including Graphic Design in the Mechanical Age and Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper-Hewitt, National Design Museum.

She is also the author of four cookbooks: A Taste of Russia (nominated for a Tastemaker Award), The Georgian Feast (winner of the 1994 IACP Julia Child Award for Cookbook of the Year), The Winter Vegetarian, and Baking Boot Camp at the CIA (IACP award finalist). She has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity, and under her editorship the volume Culinary Cultures of Europe: Identity, Diversity and Dialogue was published in 2005 to commemorate the 50th anniversary of the signing of the European Cultural Convention. Goldstein has also consulted for the Russian Tea Room and Firebird restaurants in New York and served on the Board of Directors of the International Association of Culinary Professionals. She is currently Food Editor of Russian Life magazine and the series editor of California Studies in Food and Culture (University of California Press), a book series that seeks to broaden the audience for serious scholarship in food studies and to celebrate food as a means of understanding the world.

 

Barbara Haber

Barbara Haber, culinary historian, served as curator of books at Radcliffe’s Schlesinger Library at Harvard University where she developed a major collection on cooking and food history.  She is the author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals, and the co-editor of From Betty Crocker to Feminist Food Studies: Critical Perspectives on Women and Food. She is a contributor to the Cambridge World History of Food, and served as a senior editor and contributor to the Oxford Encyclopedia of Food and Drink in America

Equally at home in the practical world of food and cooking, Haber has been a director of the International Association of Culinary Professionals (IACP) and currently serves on the Awards Committee of the James Beard Foundation, and chairs its Who’s Who in American Food and Beverages Committee.  She is an elected member of Who’s Who and is a recipient of the M.F.K. Fisher Award from Les Dames d’Escoffier. Haber is a frequent speaker on food history and sees recipes as documents that provide insights into our history and culture.

 

Amanda Hesser


Amanda grew up in a family where everyone, including her father, cooked. In college, she worked at a bakery on Saturday nights and drove a truck around Boston at dawn, delivering the bread. She later worked in bakeries and restaurants in Germany, Switzerland, Italy and France. After writing her first book, The Cook and the Gardener, Amanda was hired by the New York Times as a food reporter.
In 11 years, she wrote more than 800 stories for the Times, published another book, Cooking for Mr. Latte, based on a column she wrote about her courtship with her husband, and was deemed the "evil foodie darklord" by Gawker (a title she humbly cherishes). Her third book, Eat, Memory, was published in 2008, and the New York Times cookbook she's been working on for 5 years will be out in 2010. She plays herself in the movie "Julie & Julia." Amanda now lives with Mr. Latte in Brooklyn with their twin son and daughter, who by age 2 had eaten both pigeon and uni, whether they liked it or not.

 

Holly Hughes

Holly Hughes is the founding editor of the Best Food Writing anthology, a collection of the past year's best writing about food and wine, which she has edited annually since 2000. She is a veteran travel writer, the author most recently of several titles for Frommer's Travel Publications, including: 500 Places to Take the Kids Before They Grow Up, 500 Places to See Before They Disappear, and 500 Places for Food and Wine Lovers and 500 Extraordinary Islands. You can also find her music reviews online here.

 

Sarah Kagan

 

Sarah Kagan has been an editor at culinary publications for more than a decade. She began her career at Food Arts magazine and subsequently held an editorial position at Zagat Surveys, where she wrote for the New York City Restaurants guide, among others. In 2001 she joined Epicurious, and in 2005 she was promoted to Food Editor.
Kagan oversees all food content on Epicurious, the most award-winning food site on the web. She manages the development and testing of original recipes as well as the leveraging of recipes from top cookbooks and magazines such as Gourmet and Bon Appétit. Kagan helped create the site's Emmy Award-winning cooking videos, worked on the development of the Epi iPhone app—downloaded more than a million times—and has appeared as a food expert on MSNBC, CBS, FOX, and other networks. A graduate of Brooklyn College, Kagan lives in Brooklyn with her husband.  


Cathy Kaufman

Cathy Kaufman is a professional chef and food writer specializing in culinary history. She has acted as a consultant on historical dining to cultural institutions such as Sotheby's Institute of Art and the Merchant's House Museum, as well as chairing the Culinary Historians of New York since 2003. She is an officer of The Culinary Trust, the philanthropic partner of the IACP, and is chairperson of the American Friends of the Oxford Symposium on Food and Cookery. Her work regularly appears in the Proceedings of the Oxford Symposium, and she has contributed to numerous compendia, such as The Oxford Encyclopedia of Food and Drink in America and Entertaining: From Ancient Rome to the Superbowl.

 

Bruce Kraig

Bruce Kraig is Professor Emeritus in History and Humanities at Roosevelt University in Chicago and Adjunct Faculty at the Culinary School of Kendall College, Chicago. Kraig’s publications range from books and articles in academic journals on European and world prehistory through American history. He is the author of books on culinary history and cookery, among them, Mexican American Plain Cooking (Nelson-Hall, 1982), The Cuisines of Hidden Mexico (John Wiley, 1996), as editor of Favorite Recipes: A Columbian Exposition Autograph Souvenir Cookbook (University of Illinois Press, 2000), and Hot Dog: A Global History (Reaktion Press, 2009). He has written numerous articles on food and food history, world cultures and travel as a regular newspaper food columnist for the largest community newspaper group in the Chicago area and as a guest writer for major daily newspapers. He had served as an editor of largescale publications and is Series Editor of new book series, Heartland Foodways, for the University of Illinois Press. Professor Kraig is the Founding President of the Culinary Historians of Chicago, the Chicago Food and Foodways Roundtable, and a convener of the new Greater Midwest Foodways Alliance. He has also been appointed to the board of American Friends of the Oxford (UK) Symposium on Food and Cookery. In 2003 and continuing through 2006, he became the consulting Scholar for the Illinois Humanities Council and Smithsonian Institutions' Museums on Main Street project entitled "Key Ingredients." In this capacity, he has lectured to and consulted with historical societies and museums throughout the state on the subject of food history and traditional culture. He is also a long time Illinois Road Scholar, the public speaking arm of the Illinois Humanities Council. Kraig was appointed Scholar-in-Residence for the International Association of Culinary Professions for 2006-2007, and in 2009 was gave an address at the Library of Congress on food and baseball history.


Alan Kropf

At only 26 years old, Mutineer Magazine Publisher and Editor Alan Kropf is a leader amongst the next generation of beverage professionals and has extensive knowledge and experience with a range of beverages.  Alan is a Certified Sommelier through the Court of Master Sommeliers, holds an Advanced Certificate with Merit through the Wine & Spirit Education Trust, is a Certified Beer Server through the Cicerone Certification Program, and holds a Bartending/Mixology Certificate through National Bartenders Bartending School. Alan has worked as a Sommelier at some of the world’s more prestigious properties, including the Beverly Hills Hotel with its legendary celebrity clientele, and he helpedGordon Ramsay open his signature restaurant in the London West Hollywood in 2008. Alan also has industry experience as a mixologist/bartender and as a barista.

Before founding Mutineer Magazine in 2008, Alan contributed to magazines including Sante, The Tasting Panel, and SommSelections, and currently contributes beverage content to newspapers and online publications. Alan has authored over 500 blog articles and is currently nearing completion on his first book, scheduled for release in August 2010. Alan is constantly traveling to speak at events, judge competitions, and raise awareness about water relief in developing countries.  Alan also privately consults with beverage companies on digital media and millennial marketing and with individuals and businesses regarding beverage  beverage cellars and programs."    

 

 

Bonnie Tandy Leblang

Bonnie Tandy Leblang is an award-winning food writer, internationally syndicated columnist, blogger, author, consultant, media communication specialist, agent, and professional speaker. This seasoned food writer blogs weekly along with her culinary offspring (her two sons) on Bite of the Best. The site features outstanding products that they’ve tried and recommend, a weekly e-NewsBite describing one must-try monthly approved-product giveaways and lots more food news. Bonnie’s internationally syndicated newspaper column, Supermarket Sampler, (a weekly review of what's new on the grocers' shelf) now in its 24th year, is syndicated by Universal Press Syndicate, as was “Express Lane Cooking®” (the world’s first daily syndicated food column). She’s a magazine columnist and cookbook author whose work has appeared in many numerous publications. She provides media-relations seminars and workshops to the industry. As a professional speaker Bonnie’s a member of the National Speakers Association. She is also the agent/manager for Food Network’s Robin Miller (Quick Fix Meals) and agent for a handful of other talent.

 

David Leite


David Leite just finished his first book The New Portuguese Table: Exciting Flavors from Europe’s Western Coast, which was published by Clarkson Potter in August 2009. When not agonizing over his next book, he writes about everything from champagne and Welsh food to high tea and being a super taster for publications including the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Pastry Art & Design, Food Arts, Los Angeles Times, Chicago Sun-Times, The Washington Post, Charlotte Observer, epicurious.com, and Ridgefield Magazine, where he was the food editor for three years. He’s also the resident food geek at The Morning News. David is a frequent guest on the Martha Stewart Living Radio program, Living Today, hosted by Mario Bosquez, often reads his work on public radio’s food program The Splendid Table hosted by Lynne Rossetto Kasper, and has been featured on WTNH-TV and Radical Sabbatical on Fine Living Network. David won the 2008 James Beard Award for Newspaper Feature Writing Without Recipes for his article, “In a ‘64 T-Bird, Chasing a Date with a Clam” and was nominated in 2009 for his article “Perfection? Hint: It’s Warm and Has a Secret,” both from the New York Times. He’s also a four-time nominee for the Bert Green Award for Food Journalism, which he won in 2006. In addition, he was a 2007 and 2006 winner of an Association of Food Journalists Award. His essays have been included in the Best Food Writing series from 2001 to 2008. Leite’s Culinaria, which David created in 1999, won the 2007 James Beard Award for Web Site Focusing on Food, Beverage, Restaurant, or Nutrition and the 2006 James Beard Award for Best Food Web Site, a 2006 Food Blog Award, the 2005 World Food Media Award for Best Food and/or Drink Web Site, and was named Best Writer’s Web Site for 2002 by Writer’s Digest.

 

Rux Martin

 

Rux Martin is an executive editor at Houghton Mifflin Harcourt, where she publishes cookbooks, narrative nonfiction related to food, and diet books. Her authors include Bruce Aidells, Pam Anderson, Cat Cora, Dorie Greenspan, Sarah Jenkins, Corby Kummer, Roy Finamore, Zarela Mart’nez, Russ Parsons, Jacques PŽpin, Ruth Reichl (The Gourmet Cookbook and Gourmet Today), Marcus Samuelsson (Aquavit), Jane and Michael Stern, and Karen Tack and Alan Richardson (Hello, Cupcake!). Before joining Houghton Mifflin Harcourt, she was a founding editor of Chapters Publishing, a small company based in Vermont. Prior to that, she was one of the founding editors of Eating Well magazine. As a freelance journalist, she wrote for newspapers and magazines on a variety of lifestyle topics.

 

Nora Maynard 

Nora Maynard is the cocktails and spirits columnist for Apartment Therapy Media’s The Kitchn. and previously covered food and drink in film in her popular weekly column, “The Celluloid Pantry.” She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries (Greenwood, 2007), and the recipient of the American Egg Board Fellowship in culinary writing at the Writers' Colony at Dairy Hollow. She teaches the workshop “Classic Cocktails, Classic Film” at NYC’s Astor Center.

 

Anne Mendelson


Anne Mendelson is a freelance writer and editor specializing in culinary history and other food-related subjects. Ms. Mendelson has also collaborated with Mexican-born chef- restaurateur Zarela Martinez on three cookbooks: Food from My Heart (1992), The Food and Life of Oaxaca (1997), and Zarela’s Veracruz (2001). Ms Mendelson has contributed to Bon Appétit and Gourmet and is an occasional cookbook reviewer for the New York Times Dining section and the Los Angeles Times Food Section. She is also a contributor to the Oxford Encyclopedia of Food and Drink in America. A founding member of the Culinary Historians of New York, she has become known as an expert on the history of food in the Big Apple. In 2007 her essay on the pre-colonial foodways of the Lenape Indians in the Greater New York region won the prestigious Sophie Coe Prize in Food History at the Oxford Symposium on Food and Cookery. She is the author of two books: Stand Facing the Stove, a biography of Irma Rombauer and Marion Rombauer Becker (1996; Scribner paperback, 2003); and Milk: The Surprising Story of Milk Through the Ages (2008).

 

Marion Nestle

Marion Nestle is the Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health, and Professor of Sociology at New York University. She writes about food politics and is the author, among other books, of What to Eat(2006), Food Politics (rev. ed. 2007), and Safe Food(rev. ed. 2010). Her latest book is Pet Food Politics: The Chihuahua in the Coal Mine (2008) and her book co-authored with Malden Nesheim, Feed Your Pet Right, will be published in May 2010.  She writes a monthly (first Sunday) Food Matters column for the San Francisco Chronicle, blogs (almost daily) atwww.foodpolitics.com and for the Atlantic Food Channel, and twitters @marionnestle.

 



Kara Newman

Kara Newman is a wine and spirits writer whose work has appeared in publications including The New York Times, Wine Enthusiast, Imbibe, and Saveur magazine. A fan of the world's most fiery flavors, Kara has embraced the art of spice and ice, using her knowledge to create truly unique cocktails and infusions. She is the author of Spice & Ice - 60 Tongue-tingling Cocktails (Chronicle Books, 2009). Like it hot? Visit Kara's blog.

She is a member of the American Sommelier Association, the Museum of the American Cocktail, and is a former board member of the Culinary Historians of New York. Kara also contributed to The Oxford Encyclopedia of Food and Drink in America, for which she wrote about the American institution of . . . Twinkies!

 

Molly O’Neill

Molly O'Neill is the author of 3 award-winning cookbooks, a memoir, Mostly True and edited the Library of America's anthology American Food Writing, A long time newspaper columnist, she co-founded one of the first web-based multi media companies dedicated to food. Her studio creates web content, multi media projects and books and consults to several media and publishing companies, O'Neill teaches and speaks frequently. Her own writing is widely anthologized and has appeared in most national food magazines as well as The New Yorker and the Columbia Journalism Review. Her next book entitled, One Big Table: Many Americans, Many Meals is a portrait of America at the table and will be published by Simon and Schuster in 2010.

 

Barbara Gibbs Ostmann

Barbara Gibbs Ostmann is an award-winning journalist with more than 30 years of experience in newspapers, magazines, cookbooks and newsletters. An expert on recipe writing style, Barbara is co-author of The Recipe Writer’s Handbook (Wiley) and the Food Writers’ Favorites cookbook series (more than five million books in print). The Recipe Writer’s Handbook has garnered many awards, most recently the “Best of the Best” from the Gourmand World Cookbook Awards in Frankfurt, Germany, 2008. Barbara has copyedited or contributed to 18 other books. She writes about travel, food and wine for numerous outlets; copyedits manuscripts for several publishing houses; and is in demand as a speaker and writing coach. She has been food writer for the New York Times Regional Newspaper Group (1993-2005), food editor of the St. Louis Post-Dispatch (1975-1990), and coordinator of the Agricultural Journalism program at the University of Missouri (1991-1993).  Barbara has served on The Culinary Trust Board since 2005, and on the IACP Board 2001-2005. She is past president of the Association of Food Journalists and founding president of the St. Louis Culinary Society. Barbara speaks fluent French and basic Spanish, and has traveled extensively in Europe, Asia, Australia , Africa, North America and South America.

 

Marge Perry

Marge Perry is a long-time columnist for Newsday, contributing editor for Cooking Light, columnist for Better Homes and Gardens, restaurant reviewer, and frequent contributor to Self, Health, and Coastal Living. She is a former Prevention magazine columnist, and her work has appeared in the New York Times, More, Eating Well, and many other publications. She has contributed to over twenty cookbooks and teaches cooking, food writing and recipe writing classes at the Institute of Culinary Education.

 

Dana Polan

Dana Polan is a Professor of Cinema Studies at New York University. He is author of 8 books including the forthcoming Julia Child's the French Chef for Duke University Press. He is on the editorial board of Gastronomica. He has done DVD commentaries for 8 films. He is a former president of the Society for Cinema Studies, the professional society for film (now the Society for Cinema and Media Studies), and a former editor of its refereed scholarly publication, Cinema Journal. He holds a Doctorat d'Etat in Letters from the Sorbonne Nouvelle and a Ph.D. in Modern Thought from Stanford. He has been knighted by the French Ministry of Culture for contributions to cross-cultural exchange, and in 2003, was selected as one of that year's two Academy Foundation Scholars by the Academy of Motion Picture Arts and Sciences.

 

Jordana Rothman

Careening through life with a demi baguette in one hand and a cocktail in the other, Jordana Rothman has followed the grumble of her belly from Brooklyn to the Balkans with nary a (demure) burp in between. From the city’s august temples of haute cuisine, to the grimiest food shrines of the outer boroughs, Jordana’s gastro-gall knows no limits. Before martyring her caloric intake as the associate dining editor at Time Out New York and its food blog counterpart, The Feed, Jordana wrote for publications like the New York Post and Gothamist.com. She has been a guest on CBS, NBC opposite Chuck Scarborough, NYCTV with Kelly Choi, and has contributed commentary for Snacky Tunes—a food and music program broadcast on Heritage Radio.

 

 

Lorna Sass

Lorna Sass  the award-winning author of 16 cookbooks, has often found herself ahead of her time. Holding a PhD in medieval literature, she began her food career by writing four historical cookbooks starting in 1975, decades before there was any serious interest in food history. Lorna became interested in pressure cooking during the mid-eighties when most Americans had never heard of this magical appliance. Fondly known as "The Queen of Pressure Cooking," she has written the ground-breaking Cooking under Pressure (just re-issued in a 20th anniversary Edition), Great Vegetarian Cooking under Pressure, the Pressured Cook and Pressure Perfect. During the nineties, Lorna wrote numerous vegan cookbooks when few people were concerned about low carbon footprints or knew what the word "vegan" meant. Her Whole Grains Every Day, Every Way, won the prestigious James Beard Award in the "healthy focus" category. Lorna's food articles have been published in dozens of newspapers and magazines.  She currently blogs for the green pages of The Huffington Post and at Pressure Cooking with Lorna Sass  and Lorna Sass at Large.

Irene Sax

Irene Sax has had a long career in food writing and editing that includes newspapers—Newsday, New York Newsday, the New York Post and the New York Daily News—magazines—Gourmet, Food and Wine, Saveur, Family Circle and Food Arts—and on line—Epicurious.com, Disney.com and WeightWatchers.com. She was the food editor of Newsday and New York Newsday and of Disney.com and won the first James Beard Award for writing on the Internet as well as one for Feature Writing from the Association of Food Journalists. For the past ten years she reviewed inexpensive restaurants for the New York Daily News and teaches food writing at NYU’s Graduate Department of Food Studies and Food Management

 

Kim Severson

Kim Severson is a writer for the New York Times specializing in food. She moved to New York four years ago, after spending seven years as a reporter and editor at the San Francisco Chronicle. Before that, she was a writer and editor at the Anchorage Daily News in Alaska. She has won several regional and national awards for news and feature writing, including the Casey Medal for Meritorious Journalism for her work on childhood obesity and four James Beard journalism awards.

Andrew F. Smith 

Andrew F. Smith teaches food history, food writing and food controversies at the New School University in Manhattan. He has written more than three hundred articles in academic journals and popular magazines, including Gastronomica, Martha Stewart Living and Saveur, and has authored or edited seventeen books, including The Oxford Encyclopedia on Food and Drink in America, a James Beard finalist in 2005. His latest books are Hamburger: A Global History and Eating History: Thirty Turning Points in the Making of American Cuisine. He has frequently appeared on several television series, including the History Channel’s “American Eats,” and the Food Network’s “Heavy Weights.”

 

Ray Sokolov

Ray Sokolov is the biweekly restaurant columnist for the (Saturday) Wall Street Journal. Previously he had been food and restaurant editor of the New York Times, food columnist for Natural History Magazine, and has written articles for many other periodicals including The Atlantic, Food and Wine, Saveur, Travel and Leisure and Gourmet. His most recent food book is A Canon of Vegetables: 101 Classic Recipes.

 

Bret Thorn

Award-winning columnist Bret Thorn is food editor of Nation’s Restaurant News, a trade magazine for the food service industry, with responsibility for spotting and reporting on culinary trends across the country. His blog, Food Writer’s Diary, is popular among chefs, restaurateurs and food enthusiasts. From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. A magna cum laude graduate of Tufts University in Medford, MA, with a bachelor’s degree in history, and a member of Phi Beta Kappa, Mr. Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris.

 

Judith Weinraub

Judith Weinraub was an editor and reporter at The Washington Post for 25 years, the last ten as a reporter in the Food section, where she won two James Beard Journalism awards. Since 2007 she has been a freelance writer. In 2007 and 2008, she was a W. K. Kellogg Food and Society Policy Fellow. She is currently conducting an oral history project for the Food Studies collection of NYU's Fales Library

 

 

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