Why This Veteran Food Editor Is Breaking Into Indie Publishing

There’s nothing casual about making a magazine. I know this because up until a few years ago, I was eating, sleeping, and breathing print media as the editor of not one but two publications, Culture Cheese Magazine (my then-full-time job) and GRLSQUASH…

There’s nothing casual about making a magazine. I know this because up until a few years ago, I was eating, sleeping, and breathing print media as the editor of not one but two publications, Culture Cheese Magazine (my then-full-time job) and GRLSQUASH, my now-defunct self-funded indie mag side project. Between sticking to strict printer deadlines, managing a seemingly endless sea of freelancers, proofing until you want to cry (and inevitably missing at least a handful of typos), and somehow financing the whole endeavor—selling ads? Crowd-funding? Asking for donations?—print can feel, well, grueling. But it’s also so damn rewarding.

Once you’ve fallen in love with print it’s tough to fall out of love, which is probably why Dana Cowin is back in the publishing game, this time bolder (and broader) than ever. After a decades-long career as editor-in-chief of Food & Wine that ended in 2015, Cowin has turned to indie publishing. Speaking Broadly encapsulates her eponymous Heritage Radio Network show within its colorful, inspiring pages featuring the likes of Black Food Folks co-founder Colleen Vincent, writer and cookbook author Reem Kassis, chef Nini Nguyen, and more of the food and beverage world’s finest.

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Susan Korn Wants You To Have Your Cake & Wear It Too

This article is part of an interview series called Ladies Who (Wear) Lunch, an exploration of the intersection of food and fashion.

According to family legend, my first real word was appetizer (just ask my mom!), so it’s only fitting that food would…

This article is part of an interview series called Ladies Who (Wear) Lunch, an exploration of the intersection of food and fashion.


According to family legend, my first real word was appetizer (just ask my mom!), so it’s only fitting that food would follow me throughout my life. Folding napkins for my mom’s catering company in our family dining room as a kid evolved into part-time restaurant jobs in college, which led to a few failed food blog attempts, and eventually landed me in a graduate program founded by the original glamazon master chef herself, Julia Child, that then launched my career in food media. I don’t remember ever wanting a career in food, but looking back it seems this path was pretty inevitable.

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Pierce Abernathy Is All About Cool Dips

We’ve teamed up with the audio innovators at Sonos to present Groove With The Seasons, a video series that showcases experts creating memorable hosting moments with the help of Sonos speakers.

I’ve always loved hosting. As the daughter of a catere…


We’ve teamed up with the audio innovators at Sonos to present Groove With The Seasons, a video series that showcases experts creating memorable hosting moments with the help of Sonos speakers.


I’ve always loved hosting. As the daughter of a caterer, I guess this was a sort of inescapable fate, and I’m not complaining. When I was little I’d set up full-blown events for my Barbie dolls—there was nothing casual about the weddings and tea parties I staged. And now, as an actual adult who’s replaced her dolls with an apartment full of carefully curated trinkets, the host in me is thriving.

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2 Bright, Citrusy Margaritas to Level Up Your Winter Cocktails

We’ve teamed up with 1800® Tequila to celebrate National Margarita Day the only way we know how: shaking up some cocktails with top-notch tequila, of course. Their premium tequilas range from the smooth, silky añejo 1800 Cristalino to the classic 1800 …

We’ve teamed up with 1800® Tequila to celebrate National Margarita Day the only way we know how: shaking up some cocktails with top-notch tequila, of course. Their premium tequilas range from the smooth, silky añejo 1800 Cristalino to the classic 1800 Blanco—both equally perfect for making delicious margaritas.


As a born Southerner, I have to go above and beyond to survive winters in the Northeast. In my hometown of Atlanta, winter— if you can even call it that—is suuuper mild. But in Boston, my home of five years, this season is serious business. Up here, winter means a full-time commitment to proper layering, periodical snow shoveling (admittedly, my husband does most of this, so shout out to him), and tasty pick-me-ups to remind me of warmer days.

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Cooking Is the Only Thing That Helps Me Meditate

We’ve teamed up with Blue Apron to share tips and ideas for a more stress-free dinnertime. Blue Apron’s easy-to-follow recipes are designed for a range of eaters, from vegetarians to conscientious carnivores, and they take care of the meal planning and…

We’ve teamed up with Blue Apron to share tips and ideas for a more stress-free dinnertime. Blue Apron’s easy-to-follow recipes are designed for a range of eaters, from vegetarians to conscientious carnivores, and they take care of the meal planning and grocery shopping for you. For a limited time, they're taking the relaxation one step further by partnering with Calm for three free months of Calm Premium when you sign up for Blue Apron.


I’m bad at meditating. Like, really bad. I’ve tried a handful of times over the years without success, always distracted by a noise or a thought or a to-do list that I can’t seem to shake. Some would argue that these distractions are exactly why I should keep at it, but I’ve found my own solution for finding a moment of calm: cooking. The rhythmic rocking of my knife on the cutting board, the steam wafting towards my face as I stir the mirepoix, the gentle ticking of the kitchen timer—these things bring me calm like no amount of sitting-in-place ever could.

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13 Not-So-Basic Avocado Recipes

We’ve teamed up with Apeel to highlight our favorite avocado recipes for every time of day. Apeel is plant-based protection that locks moisture in and keeps oxygen out, which makes for longer-lasting produce and helps reduce food waste.

When the jus…

We’ve teamed up with Apeel to highlight our favorite avocado recipes for every time of day. Apeel is plant-based protection that locks moisture in and keeps oxygen out, which makes for longer-lasting produce and helps reduce food waste.


When the just-ripe avocado you bought a few days ago is quickly approaching an unappetizing level of brown, sometimes slapping it on a piece of toast is all you’ve got time for. But what if you could extend the shelflife of that precious green fruit? Think of all the possibilities: delicate avocado dumplings in a savory tomato broth, Genius-approved guacamole, savory avocado-stuffed French toast, and even dreamy vegan chocolate mousse. To accomplish all of this without multiple trips to the grocery store, you’ll need to grab a few Apeel-Protected Avocados. Apeel’s plant-based protection extends the shelf life of avos, giving you more time to experiment in the kitchen with this versatile ingredient.

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A Foolproof Formula for Mocktails That Sparkle

We’ve teamed up with LaCroix Sparkling Water to share an easy formula for making any-occasion mocktails, from celebratory spritzes to sippable sparklers. Our tip for the best booze-free beverages: Start with a fresh and flavorful sparkling water base, …

We've teamed up with LaCroix Sparkling Water to share an easy formula for making any-occasion mocktails, from celebratory spritzes to sippable sparklers. Our tip for the best booze-free beverages: Start with a fresh and flavorful sparkling water base, like LaCroix Sparkling Waters, which are free of sugar and artificial ingredients (so you can feel good about drinking ‘em morning, noon, and night).


As someone who could always stand to be a bit more hydrated, sparkling water (or bubble water, as I like to call it) is my saving grace. Normal water? Snooze fest. Sparkling water? Yes, please! It’s basically how I trick myself into drinking an adequate amount of water on any given day, almost like a hidden vegetables mac and cheese approach to hydration.

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