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The 2022 Redesign Of Edible Manhattan/Edible Brooklyn and Edible Hudson Valley/Edible Westchester

  • Writer: boxton9
    boxton9
  • Jan 16, 2023
  • 1 min read

Updated: Jan 18, 2023

We spent the better part of a year redesigning these magazines to differentiate the Edible Manhattan/Edible Brooklyn edition from the Edible Hudson Valley/Edible Westchester edition. In Spring 2022, we launched those Edible 2.0s. For the redesign, I instituted several new departments in both editions and I lured a couple of great columnists to come on board. Meanwhile, our designer, Lori Pedrick, totally re-envisioned our Edible brand. I'm incredibly proud of everyone's work. To see the new departments, use the tags Drink This Now, Obsessed, It's a Thing, Waste Not, The Progressives, Intersection, and My NY Foods. To see all the departments together, use the 2022 Redesign tag below.




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About Me

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I Was Supposed to Go to Grad School

Growing up in a large, loud family of 7, they use to call me “Pass Me The, Pass Me The” for the way that I’d try to doctor my dinner with whatever condiments were on hand. At about 8 or 9, I gave up on condiments and took control of dinner entirely, cooking out of a beat-up copy of The New York Times Cookbook that I still own, my little penciled-in annotations intact. I cooked for 7 people nightly, all throughout high school. By the time I was winding up college, I’d become a damn fine cook.

 

My father was a professor of American History. I figured I’d follow in those footsteps, teaching Dickens to 18-year-olds who were not at all interested. I gathered applications to doctorate programs, meanwhile, I took a job as a waiter in a busy catering company. The kitchen where I worked was perpetually understaffed—my cooking skills were quickly identified and I was press-ganged onto their crew. I LOVED it—the excitement, the creativity, the freedom, the trench humor, learning professional cooking techniques. There I stayed for several years while my graduate school applications gathered dust.

 

Cue me, later, a refugee from a crash-and-burn restaurant opening where I was not only the sous-chef, but also the loan application writer and babysitter for a chef/owner who had gone spectacularly off the rails. By then, I had a couple of herniated discs and no desire to stay in restaurants. I moved back to the world of words, and I’ve never looked back. 

 

Since then, I’ve been a restaurant critic, a national award-winning blogger, a food journalist, a travel writer, a columnist, a cookbook author, and the editor-in-chief of four Edible titles. I can’t wait to see what's next.

 

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