#15 on being a food writer...
Since I do a little bit of everything in food: writing, brand strategy, photography (as well as write about beer and non-alcoholic beverages), I don’t always *feel* that I’m part of the food media ecosystem. I’ve been writing about food since 2016 but have been working with chefs, farmers and restauranteurs and telling their stories long before that in my roles in marketing and as an aide for the Mass House of Representatives.
From writing for hyper-local newspapers to sharing pasta tips and food history on my Instagram, these have been in these pockets of the internet where I’ve shared the stories of chefs, restaurateurs, farmers, and food makers who are doing some great work. Until the pandemic, I always felt removed from food media except for the trips I would take to NYC and network with other writers and creators.
Last week though, I published two food articles (see below). I’ve done more beer writing in 2020, so moments I write about food are a special thing to me. I also realize that while I’m not always publishing paid work, I’m always telling stories on my Instagram, in this newsletter, and my Fridge Talk group on Facebook. I forget it’s not always about the most well-known spaces but that I’m still here. The past couple of weeks, I felt like a food writer, and it feels darn good. In honor Black History Month, as there are so many beautiful and vital food stories in the Black community that should be celebrated not just in February but all year long. Here are some
Free Food Fridge Albany now has a Patreon! If you’re interested in contributing monthly to support the fight against food security and the Capital Region of New York, click here to sign up. No donation is too little, and Jammella is doing *the work* to support black and brown communities and fight food insecurity.
Collectiveffort, the coworking space and creative agency in Troy, NY, has become my second home since I joined as a coworking member about a year ago. It’s been such wonderful to partner with and connect with fellow business owners.
The Black Culinarian Society at The Culinary Institute of America is hosting a free lecture every Saturday of Black History Month on the origins of black food in the diaspora. Check out the first lecture by Dr. Jessica B Harris here.
Guido’s Fresh Market’s Cookbook Club is partnering with the NAACP Berkshire Chapter to host a virtual gathering with Michael Twitty, the James Beard award winner and author of The Cooking Gene: A Journey Through African American Culinary History in the South on February 12 at 6:30 pm.
What I’ve been working on:
For All Recipes, I taste-tested a whole lot of bacon and sharing my opinions. This article was my first taste testing article, and I learned a lot about evaluating products across brands. I hope for the opportunity to do more of these kinds of pieces.
My first for Mark Bittman’s Heated, I took cooking classes on the MasterClass platform to see if it would help me be a better home cook. Writing this piece was such a joy and challenge to explore how these classes could help me build on my cooking skills.
While this is not published, I’ve been working on a Youtube channel as a co-producer with some friends from CollectivEffort. Snack Time with Karymel, where producers (myself and my friend Patrick) find snacks for the hosts (Karyn & Jamel) to try and react to. We’ve just created an Instagram for the project. Feel free to check it out, and if you know any snack brands that we should try, feel free to send them my way.
What I’m reading:
An Archeologist’s Guide to Beer Cans from JSTOR
Kroger to shut two Long Beach stores due to local hazard pay mandate from Supermarket News
Takeout containers were once an afterthought. Now they’re essential — and expensive from The Boston Globe.
I also encourage you to share what you'd like to see again on the Newsletter Feedback Form. If you have a spot you think should be featured, food news to share, or great food in the Berkshires or Capital Region, please email me at email@example.com or message me on Instagram at StephanitaEats.