food editor

Jenn speaks to Jamila Robinson a journalist, editor, academy chair of the World's 50 Best and food influencer! A humble talent who besides for the titles listed earlier is also a classical trained violinist and competitive figure skater! Jamila reflects on her how food is an artform we all participate in and how food has shaped her journalism career over the years. She shares with us why curiosity and storytelling is so important to her and how it keeps her grounded in life, and why she is obsessed with pies! (Recorded on January, 6, 2023)

About Jamila:

Jamila Robinson is an assistant managing editor at Philadelphia Inquirer, where she leads an award-winning team of writers, editors and food critics, and is a regular contributor to Food & Wine magazine.

Among the most influential people in food media, Jamila’s work as journalism chair of the James Beard Awards, and the North American Academy Chair of the World’s 50 Best Restaurants, will have lasting impact on the next generation of food writers, chefs, and restaurateurs.

Jamila is a frequently sought speaker, thought leader and contributor to publications and culinary organizations worldwide. She's also an excellent cook, gardener, and competitive adult figure skater. Her love language is pie.

Episode Resources:

IG

Twitter

Justice of the Pies

Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook 

Wildest Dreams

Secret Breakfast Newsletter

On the Pass

On this week's episode, Shannon Sarna (@shasarna) joins the show to talk about being a food editor, recipe developer, mother, and cookbook author! She's now the author of two Jewish-themed cookbooks, and juggles all of that with raising her 3 kids.

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Arati Menon’s voice is a part of every episode of My Family Recipe. Her empathy and humor tie together the threads of diverse family recipes into the beautiful tapestry that is this series. In this episode, Arati takes her seat on the opposite side of the mic. HRN’s Julia Child Foundation Fellow, Kelly Spivey invites listeners to get to know the show’s host, her own family recipes, and what has drawn her to tell these stories. 

My Family Recipe is created by the Food52 Podcast Network and Heritage Radio Network, inspired by the eponymous Food52 column.

Listen in as Feedfeed Food Editor Alexa Santos virtually sits down to dinner with Wen-Jay Ying, @WenJayYing, founder & CEO of Local Roots NYC, @LocalRootsNYC. Local Roots is a mission-driven business that connects New Yorkers with local farmers and sustainable, regional growers. Wen-Jay talks about her Chinese heritage and cooking influences, as well as why eating & cooking ingredients from local farms have completely changed her life. 

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Today you’re in for a treat – no pun intended – because we spend time with Valerie Phillips, longtime food editor of the Standard-Examiner and Deseret News, and currently the proprietor of the Chew and Chat blog (chewandchat.com). Val’s written for all sorts of publications – stretching from Saudi Arabia to Tooele County – and once co-authored a book about Vietnam Veterans. Her cookbook, “Soup’s On!,” was published in 2012. Before that, she authored “Dining Through the Decades,” and she’s won a bunch of awards for her writing from various organizations, including the Society of Professional Journalists. You’ll learn, as we already knew, it takes a lot of hard work to be a fine food editor.

As a college student, Tara Bench saw pictures of beautiful food spreads in magazines and knew what she wanted to be: the person who made that food. It took awhile to figure out what that job would look like, but eventually she landed a dream job as a food editor at Martha Stewart Living. From there, Bench rose to senior food editor and became the food director of Ladies' Home Journal magazine. Now, Bench—perhaps best known as Tara Teaspoon—is living the New York dream, having just published her first cookbook.

“He knows what we can handle. We aren’t exposed to anything that He’s not aware of, that we can’t deal with, with His help.”

Show Notes

2:33- Culinary beginnings and Light Bulb Experiences
12:12- Martha Stewart
19:36- Taking Every Opportunity to Learn
22:31- Standing Out Because of Beliefs
24:54- Embracing Change
29:00- A Fly Wheel
36:10- Timing
38:24- Choosing How We View Opportunities
41:55- The Unexpected
44:58- What Does It Mean To Be “All In” the Gospel of Jesus Christ?

Find the full episode transcript at ldsliving.com/allin.

See omnystudio.com/listener for privacy information.

Host Capri Cafaro is joined by Donna Pierce, writer of the syndicated column "Black America Cooks" & author of a forthcoming book on Freda DeKnight, Ebony Magazine's first food editor. Cafaro also interviews Bruce Kraig, professor emeritus at Roosevelt University. Kraig speaks about Appalachian migration and its impact on Midwestern food.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Eat Your Heartland Out on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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This week’s guest is totally ‘cool beans!’ Joe Yonan is the Food and Dining editor of The Washington Post, supervising food coverage in the features department. He is the author of the new cookbook Cool Beans that came out in February 2020. He joins the Happy Hour crew to talk about cooking beans, stretching your yeast supply by baking long-fermented breads, and how WaPo is working to serve home cooks amid a global pandemic.

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Alison Spiegel, Digital Editor of Christopher Kimball's Milk Street talks us through her experience in food media spanning Huffington Post, Tasting Table, Food & Wine and now Milk Street. The discussion focused on what editors look for in pitches and what it takes to get a piece assigned. From there, we discuss her approach to editing stories and maintaining a writer’s voice throughout the process. A digitally native editor, we cover what her thoughts on digital storytelling vs. print and what the future holds.

Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!

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On today's episode of All in the Industry®, host Shari Bayer's guest is Ruth Reichl, best-selling author and food writing icon, who was formerly the restaurant critic and food editor for The Los Angeles Times, the restaurant reviewer for The New York Times, and Editor-in-Chief of Gourmet magazine, a title she held for ten years. Ruth has authored five memoirs, including Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, For You, Mom, Finally and Save Me the Plums, which was published in April. Her work also includes her first novel, Delicious!, and cookbook, My Kitchen Year, 136 Recipes that Saved My Life. She edited Best American Food Writing 2018, and The Modern Library Food Series, which currently includes ten books. She was Executive Producer and host of the public television series, Adventures with Ruth; and a judge on Top Chef Masters. She is the recipient of six James Beard Awards. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chef Mei Lin's Nightshade in Los Angeles, CA. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! 

We are also thrilled to announce H.O.S.T. SUMMIT + SOCIAL, a new conference for, and about, the hospitality industry, based on our All in the Industry show, taking place Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn, NYC. H.O.S.T. (Hospitality. Operations. Services. Technology.) will feature hospitality leaders from some of our most popular episodes on intimate panels, one-on-one interviews, industry news discussions, curated lunch conversations, and more! For more information and tickets, visit www.allintheindustry.com. Register before November 30, 2019 for our special early bird pricing. Are you #ALLIN?!

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On today’s episode of THE FOOD SEEN, Carla Lalli Music is the Food Editor across all things Bon Appétit, Healthyish, Basically, and Epicurious. This more than qualifies her to write “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook”, but it’s less about the skill set she possesses, than the confidence she instills. As a YouTube cooking star as seen in Back-to-Back Chefs, she blindly and brazenly teaches cooks how to feel their way through the kitchen, do more with less, and equips them with 6 simple cooking techniques, from which there are dozens of dishes within reach. For each and every piece produce, pasta, grain, poultry, fish, soup and bean, Carla will bring you closer your own personal cooking greatness.

Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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