The New Food Economy. For people who want to understand food.
We’re in the middle of the biggest cultural sea change this country has undergone in more than fifty years. Intense public interest in how we eat—where food comes from, how it’s made, why it costs what it does, and what it has come to mean—has turned food systems into front page news.
Front page news? Yes, but it’s more complicated than that. Production is changing. Distribution is changing. Technology is changing.
All that change needs an interpreter.
We’ve made the new food economy our entire beat. We believe that food journalism, like the food movement itself, should look beyond the what and get inside the how. Because people and process are every bit as interesting as what ends up on your plate.
So we write for the practitioner, the investor, the intelligent consumer, and the curious observer. Sure, we report on the farm and the fork. But we think the best stories are the ones that make sense of everything—and everyone—in between.
Thanks for reading.
Founder and publisher
Jeffrey Kittay was the founder and editor of the legendary Lingua Franca magazine and a winner of the National Magazine Award. Most recently, while working in newspaper publishing in Maine, he became intrigued about what allowed some of the state’s farm-to-table businesses to succeed while others continued to struggle. He decided that he, and other such businesses from coast to coast, needed to know more about how to make The New Food Economy work.
joins The New Food Economy
after several years covering the American aging experience for radio and text as a freelance health reporter. She is a contributor to The Nation
and Huffington Post
and co-created and produced Off the Radar
, a travel TV show and blog about two women on a mission to see the world on $1k.
is New Food Economy's senior editor. Since 2010, he’s covered a wide range of topics for TheAtlantic.com, including technology, food policy, and literary culture. An anthology of his "By Heart" columns
–conversations with writers about ideas, literary influence, and the creative process–is forthcoming from Penguin Books. His food safety and public health reporting has been a finalist for the James Beard Foundation Award in Journalism.
Dan Mitchell is a journalist based in Oakland, Calif. He has written for The New York Times
, Slate, the Chicago Tribune
, Civil Eats, Modern Farmer, and many other publications. Follow him @thefoodeconomy
Claire Brown joins The New Food Economy after working on the editorial team at Edible Manhattan and Edible Brooklyn. She has also managed farmers' markets, apprenticed with a professional forager, and worked at a Singaporean cooking school.
is a long-time journalist and educator. He edited the Chicago Reader
during the politically exciting years that surrounded the election of the city’s first black mayor, Harold Washington; University Business
during the early days of for-profit universities and online instruction; and Pharmaceutical Executive
during a period that saw the Vioxx scandal and the ascendancy of biotech. He has written and worked as a staff editor for a variety of publications, including Chicago
, Men’s Journal
, and Outside
(for which he ran down the answer to everyone’s most burning question about porcupines
). For seven years, he taught magazine writing and editing at Northwestern University's Medill School of Journalism.
Corby Kummer is a senior editor at The Atlantic, where he edits articles on politics and public affairs. He was a restaurant critic for New York magazine and is currently a restaurant critic for Boston and Atlanta magazines. Kummer is the winner of five James Beard Journalism Awards. He is a contributor to Vanity Fair, The New York Times, and Smithsonian, and the author of The Joy of Coffee and The Pleasures of Slow Food.
Josh Viertel is a writer, farmer, and activist. He has been named a Young Global Leader by the World Economic Forum, and was listed as one of the seven most powerful voices in the food movement by Forbes and Michael Pollan. From 2008-2012 Josh was president of Slow Food USA, the US branch of the global Slow Food movement. Before his work at Slow Food, Josh was a founding director of the Yale Sustainable Food Project which brought local, sustainable food to Yale University and built an organic farm on campus. Josh earned an AB in Philosophy and Literature from Harvard University. He lives and works in the Harlem Valley where he grows, forages, catches or hunts nearly all of what he eats.