The New Food Economy is an award-winning non-profit 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, under-reported 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.
Jeffrey Kittay, 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 such committed businesses, and their consumers and supporters, from coast to coast, needed to know more about how to make the new food economy work. @jkittay
Kate Cox, Editor
Kate Cox joined The New Food Economy after several years reporting on the American age boom for radio and text as a freelance health reporter. She has written extensively about end-of-life issues, elder incarceration, and the plight of living organ donors. In 2014, she reported and produced The Hidden Crisis, a three-part radio documentary about the nation’s first emergency shelter for victims of elder abuse. Kate has been a contributor to The Nation and Huffington Post and co-created and produced Off the Radar, a travel TV show about two women on a mission to see the world on $1k. @thekatecox
Joe Fassler, Deputy editor
Joe Fassler, The New Food Economy’s deputy editor, has covered the intersection of food, policy, technology, and culture for the magazine since 2015. His food reporting has twice been a finalist for the James Beard Foundation Award in Journalism. He’s also editor of Light the Dark: Writers on Creativity, Inspiration, and the Creative Process (Penguin, 2017), a book based on “By Heart,” his ongoing series of literary conversations for TheAtlantic.com. @joefassler
Jesse Hirsch, Managing editor
Before joining The New Food Economy, Jesse Hirsch was an investigative food editor at Consumer Reports, where he tackled stories on food safety, health, and nutrition. He has also worked for GOOD magazine, Edible Brooklyn/Manhattan, and VICE Munchies. Jesse was a founding editor at Modern Farmer magazine, and he was restaurant critic at The San Francisco Examiner and The East Bay Express in Oakland, California. @jesse_hirsch
Karen Stabiner, West coast editor
Karen Stabiner is the author of Generation Chef, about a young chef who opens his first restaurant, and two cookbooks. Her work has appeared in The New York Times, The Wall Street Journal, and The Los Angeles Times; she was a James Beard finalist for a Gourmet essay about her grandmother’s brisket. Karen teaches at the Columbia University Graduate School of Journalism, where she created a food writing class. Her previous books include To Dance With the Devil: the New War on Breast Cancer, a New York Times Notable Book, and her personal favorite, My Girl: Adventures with a Teen in Training. @kstabiner
Nate Pazik, Director of development
Nate Pazik joins The New Food Economy after more than a decade working in fundraising capacities for such organizations as Columbia University and New York-Presbyterian Hospital. He has also developed an education program for early-career fundraisers and non-profit leaders to better serve their donors.
Claire Brown, Senior staff writer
Claire Brown joins The New Food Economy after working on the editorial team at Edible Manhattan and Edible Brooklyn. She won awards from the New York Press Club and the Newswomen’s Club of New York in 2017, the Association of Food Journalists in 2018, and is a 2019 11th Hour Food and Farming Journalism fellow. @hclaire_brown
Sam Bloch, Staff writer
Sam Bloch is a staff writer at The New Food Economy. He has also written about arts and culture for publications including The New York Times, L.A. Weekly, Places Journal, and Artnet. @samkbloch
Jessica Fu, Reporter
Jessica Fu is a reporter at The New Food Economy, after having previously worked as a producer and contributor to Seattle’s alternative weekly, The Stranger. @jesstiafu
Kamari Stewart, Editorial intern
Kamari Stewart is a senior Digital Journalism major with minors in Public Relations and Politics at Pace University. She has written for Fresh U, an online magazine written by college freshmen for college freshmen, and currently serves as Managing Editor for her school’s chapter of Spoon University. She is an alumna of New York University’s Urban Journalism Workshop class of 2015 and of the Dow Jones News Fund 2019 Data Residency. She is also an Emma Bowen Foundation Fellow. @KamariAStewart
Patrick Clinton, Contributing editor
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
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. @CKummer