So, what’s changed? What’s different about breaking into food media now than it was over a year and a half ago—and what does our industry need now more than ever?
The latest episode answers these questions. And, spoiler: You don’t need to go to bartending school.
Play the episode above, find it on iTunes, or listen to it using your favorite podcatcher. (Don't have one yet? We're fans of Stitcher.)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.