I get this question a lot! It seems that the title stirs up a lot of confusion and a few raised eyebrows. After interning for Meredith Corporation‘s Better Homes and Gardens magazine I stayed on as a food editor after graduation where I worked with a bunch of really awesome people doing cool stuff, like eating and thinking about food.
In July of 2010 I accepted a position in another division of Meredith known as Meredith Integrated Marketing. I still get to eat and think about food. And I work with another group of really cool people. Okay, so there’s way more to it than just eating and thinking about food. There’s recipe conception and development, working on photo shoots, writing, editing, working with freelancers, and keeping everyone happy and well-fed. I’m happy to do it all.
For the past year I’ve been borrowing my mom’s Cannon 20D. I absolutely love it! So much so that I recently bought my very own! I’m just a little bit excited and very anxious for it to arrive in the mail.
How do you manage to be a food editor and stay healthy?
When I first started working in food, it was difficult to find a balance between my passion for food my desire to stay fit and healthy. While thinking about food all day is certainly fun, it’s also hard for someone like me who has to be disciplined about food choices. Eventually, I found it easier to think about food at work as my job, and gain greater separation between the food I work with and the food I actually eat in my own kitchen.
I also love to exercise and am pretty much up for anything active. I rotate between running, yoga, the elliptical, and walking five to six days a week and make it a goal to incorporate weight training four of those days.
Who exactly is J.?
J., aka Joey, is my boyfriend. It was love at first sight when we first laid eyes on one another at age 12 until I broke his heart a week later. We went our separate ways during college, then reconnected during our last semester of college. The rest, as they say, is history. Now, we bond over our mutual dislike for I-80 and the four hour road trip between my apartment and his.
Can I use your photos on my site?
Sure! As long as you link back to my site and give credit, it’s fine by me!
What kind of knives and cookware do you use?
I cook with the Ken Onion line of Shun knives. I debated for a long time on what type to get and couldn’t be happier with my choice. As far as cookware goes, I use a set of Rachael Ray pots and pans. Nothing too fancy, but they get the job done in my kitchen.