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 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
Kate Cox joined The New Food Economy after several years reporting on the American aging experience 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. She also reported and produced a three-part radio documentary on 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 and blog about two women on a mission to see the world on $1k.
Joe Fassler, Features editor
Joe Fassler is The New Food Economy’s features 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 and Newswomen’s Club’s business features awards in 2017.
Sam Bloch, Staff writer
Sam Bloch joins The New Food Economy as staff writer after having written about arts, culture, and real estate for publications including L.A. Weekly, Artnet and Commercial Observer, and served as managing editor of Art Los Angeles Reader. His essay about Los Angeles’ “shade deserts” will be published by Places Journal this winter.
Jessica Fu, News producer
Jessica Fu joins The New Food Economy as news producer after having previously worked as a producer and contributor to Seattle’s alternative weekly, The Stranger.
Hillary Bonhomme, Development and editorial associate
Hillary Bonhomme is the Development and Editorial Associate at The New Food Economy. Before joining the team, she produced content for several non-profit entities, including WNYC, WQXR, and Creative Capital. Outside of herwork 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
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.