The New Food Economy is an award-winning nonprofit newsroom using independent, deep, and unbiased reporting to investigate the forces shaping how and what we eat. We are the home of a new kind of food journalism that goes beyond the gustatory to tell the urgent, underreported stories of a changing system no one can opt out of.


A note on our code of ethics: We take journalistic guidance from the Society of Professional Journalists’ code of ethics, the Associated Press’ news values and principles, and The New York Times’ standards and ethics guidelines.

The New Food Economy is a member of The Institute for Nonprofit News. Read our full policy on editorial independence, donor transparency, and privacy here.


Staff


Jeffrey Kittay, Founder and publisher

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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 those committed businesses, and their consumers and supporters, from coast to coast, needed to know more about how to make The New Food Economy work.


Kate Cox, Editor

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Kate Cox joined 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.


Joe Fassler, Senior editor

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Joe Fassler is The 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.


Claire Brown, Staff writer

Claire Brown joins The New Food Economy after working on the editorial team at Edible Manhattan and Edible Brooklyn. She won the New York Press Club’s Nellie Bly Cub Reporter award in 2017.


Jessica Fu, News producer

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Jessica Fu is a web producer at The New Food Economy. She has previously worked at The Stranger.


Hillary Bonhomme, Development and editorial associate

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Hillary Bonhomme is the Development and Editorial Associate at The New Food Economy. Before joining The New Food Economy, Hillary produced content for several non-profit entities, including, WNYC, WQXR and Creative Capital. Outside of working at The New Food Economy, Hillary is active as a musician and has taken the stage at National Sawdust, Lincoln Center’s Mostly Mozart Festival, and The Jerome L. Greene Space.


Patrick Clinton, Contributing editor

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Patrick Clinton 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, Consulting editor

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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.