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Editor's Letter: Culinary School’s Out for Summer

School conjures different memories for all of us. Time spent in the kitchen for chefs, the classroom for academics, maybe internships or externships for B-Schoolers, and late nights at the college paper for me.

Editor's Letter: Back to the Future with Social Media

What’s the first thing you do or think about when you wake up in the morning? I always check my phone.I’m your typical phone-addicted, Instagram-obsessed millennial. I live and die by what’s at the top of my feed.

Editor's Letter: How I found Magic in the Middle East

In April of 2012, I took an early birthday trip, boarded a flight around midnight at Dulles International Airport, and was eating falafel on the cobbled streets of Istanbul by the next evening. It was love at first bite—not that I hadn’t had falafel before.

Editor's Letter: Killing It with Kismet

Talking with Kismet owners Sara Kramer and Sarah Hymanson during my first week at FSR was, well, kismet. I had just moved from Los Angeles, where one of the most dynamic food scenes in the country is constantly sending us new menus and chefs to watch.

2018: A Year of Change for FSR magazine

I’m not a big believer in New Year’s resolutions. The whole idea of them—developing some grand scheme that you parade around to family and friends on Facebook—always felt so contrived, like you were doing it for doing it’s sake.