Title:Contributing WriterEducation:Columbia UniversityLocation:Oakland, CaliforniaExpertise:Food writing, travel, California cuisine, Southwestern Chinese cuisineGeorgia Freedman is a food and travel writer and former managing editor for Saveur magazine. Her writing has appeared in publications including Food & Wine, Serious Eats, Simply Recipes, Martha Stewart Living and the Wall Street Journal. She is the author of Cooking South of the Clouds and co-author of The Ranch Table and There’s Always Room for Chocolate, and has edited over a dozen other cooking and lifestyle books. Georgia loves to write about the intersections between food cultures, and believes that any and all foods can be turned into tacos.B.A. in International Relations and Affairs, Columbia UniversityEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Columbia UniversityLocation:Oakland, CaliforniaExpertise:Food writing, travel, California cuisine, Southwestern Chinese cuisine
Title:Contributing Writer
Education:Columbia University
Location:Oakland, California
Expertise:Food writing, travel, California cuisine, Southwestern Chinese cuisine
Georgia Freedman is a food and travel writer and former managing editor for Saveur magazine. Her writing has appeared in publications including Food & Wine, Serious Eats, Simply Recipes, Martha Stewart Living and the Wall Street Journal. She is the author of Cooking South of the Clouds and co-author of The Ranch Table and There’s Always Room for Chocolate, and has edited over a dozen other cooking and lifestyle books. Georgia loves to write about the intersections between food cultures, and believes that any and all foods can be turned into tacos.
B.A. in International Relations and Affairs, Columbia University
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
