Interviews – FoodWatcher

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6 Questions With TikTok’s Hailee Catalano

Hailee Catalano’s videos—which include scouring a farmer’s market for husk cherries, building a two-foot-long sandwich, and plating turnips—aren’t manufactured to grab attention. If you scroll through her TikToks, you’ll find that the genre’s gimmicks—pulsating music, aggressively quirky commentary, and dudes in tank tops—are noticeably absent. And yet, more than 2 million people are following Hailee’s every meal.

Of those 2 million people, many watch because Hailee—a culinary school graduate and former line cook at Chicago’s Cellar Door Provisions—is a badass in the kitchen. With a soft, sincere voice and an arsenal of well-trained culinary techniques pouring into each of her videos, Hailee is the epitome of quiet confidence.

’These Are People You Should Know About’: a Q&A with Klancy Miller on Her Stunning Second Book

Food wasn’t always the path for Klancy Miller. But, after earning a diplôme de pâtisserie from Le Cordon Bleu Paris, it was an easy choice. Now, her work has been featured in New York Times, Bon Appetit, Food Network, Vogue, and more (including Food52!…

Food wasn't always the path for Klancy Miller. But, after earning a diplôme de pâtisserie from Le Cordon Bleu Paris, it was an easy choice. Now, her work has been featured in New York Times, Bon Appetit, Food Network, Vogue, and more (including Food52!). After her debut cookbook in 2016: Cooking Solo: The Fun of Cooking For Yourself, Klancy turned to self-publishing, where the concept of her magazine, For the Culture, was born.

Klancy's second, eponymous cookbook—a comprehensive anthology of 66 Black women and femmes in the modern food world—is a triumphant blend of food history, pop culture, wisdom, and recipes. For the Culture features interviews with industry leaders from Mashama Bailey to Carla Hall and, of course, a bunch of delicious recipes to go along with it.

Rachel Antonoff’s Obsession With Baking the Perfect Key Lime Pie Inspired Her Latest Designs

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

When I think of my favorite food memories, my mind goes a million different directions at once. There’s the green Shr…

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

When I think of my favorite food memories, my mind goes a million different directions at once. There’s the green Shrek-themed ketchup that my sister begged my dad to buy on one of our family shopping trips. I was maybe 9, she was maybe 6, and whenever we were at his house for the week, he’d let us pick out one junk food item each. It was thrilling to say the least. (My sister ate that ketchup exactly one time and then it was banished to the back of the fridge for entirely too long.) There’s the unparalleled experience of eating a fresh batch of Fisher’s Popcorn after spending a morning playing in the waves in Rehoboth Beach, Del., fingers pruny and salted from the ocean, mind at ease because summer vacation was in full swing. There’s my grandma’s potato salad that she made whenever we had a crab boil, birthday, or other family gathering, forever insisting on Helman’s over Duke’s. There’s the beautifully charred, impossibly flavorful flank steak my mom would grill and serve alongside a too-big salad and plenty of other fixin’s when the weather was nice and she had time to cook dinner after a full day in her catering kitchen. These memories are a blend of low-brow and (occasional) high-brow foods that make up the whole of my gustatory past—a thrilling culinary joy ride, if you will.

Lisa Says Gah’s Recipe for Success: Slow Fashion, Sustainability & Snacky Prints

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

Abi Balingit’s Ube Cheesecake Bars Are a Host’s Dream—Here’s Why

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

Here at Food52, we love hosting. Whether it’s dinner parties, pizza ni…

This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.

Here at Food52, we love hosting. Whether it’s dinner parties, pizza nights, or backyard barbecues, we’re obsessed with sharing good food—and good times—with friends and loved ones. But let’s be honest: Not everyone has the space to host a huge soirée. I certainly don’t, and whenever I decide to cook dinner for friends in my two-room apartment (okay, three if you count the bathroom), making the most of my limited space is of the utmost importance.

Farokh Talati’s New Cookbook Is an Ode to All Things Parsi

Chef Farokh Talati’s latest project, Parsi: From Persia to Bombay: Recipes & Tales From the Ancient Culture, delves into the world of Parsi food—a cuisine that, for too long, has been overlooked by American food media. The cookbook is an ambitious …

Chef Farokh Talati's latest project, Parsi: From Persia to Bombay: Recipes & Tales From the Ancient Culture, delves into the world of Parsi food—a cuisine that, for too long, has been overlooked by American food media. The cookbook is an ambitious one, at once documenting traditional Parsi recipes (many of which come from Talati’s relatives) and merging them with his own experiences as a fine-dining chef. We had the pleasure of speaking to Talati, who is also the head chef at London’s St. John Bread and Wine, about the key elements of Parsi food, the cookbook-writing process, and more.

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For an audience who isn’t as familiar with Parsi food, could you explain what makes the cuisine so unique?

This Food-Inspired Apparel Brand Lets You Wear Your Snacks on Your Sleeve

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

I’m a sucker for food puns. But I’m not the only one. Read More >>

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

I’m a sucker for food puns. But I’m not the only one.

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, 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.

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.

The Internet’s Favorite Grandpa Gardener Is Now An Author Too

In 2019, Gerald Stratford made a Twitter account to connect with other gardeners. One afternoon in 2020, he had his partner, Elizabeth, snap a few iPhone photos of Stratford proudly holding a massive bucket of potatoes he’d recently harvested from his …

Suddenly, the phone started buzzing uncontrollably. “I thought something was wrong [but] didn't know at the time how to mute it,” Stratford recalled. He hid his phone and eventually called Elizabeth’s son, Steven, to help him out. They soon discovered there was no problem with his phone: “You've gone viral with your sprouts, Gerald!” Steven explained.

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