About us
We deliver newsletters to our treasured paid subscribers at least twice weekly via electronic mail. One will feature a recipe from our brilliant squad culinaire, the other will be an assortment of investigations, scoops, vibe reports, diatribes, and all manner of gossip from the front lines of the human appetite.
We—the five worker-owners behind [Untitled Food Magazine]—love to cook, and love to eat. Which, duh, obviously: We started a food magazine. But it feels worth saying at a time when so much of mainstream food media has adopted a strategically aversive relationship to the topic. In the pursuit of endless audience growth, they prioritize recipes geared towards people who don’t particularly like prepping or cooking or doing dishes, and run clickbait designed to inspire angst rather than joy. We think you deserve more than 20-minute meals, lightly edited press releases, and another story about the decline of restaurant service. You deserve to read something delicious.
A big part of our deal is that we’re a co-op. The five worker-owners share proceeds (and losses) equally, and we pay contributors both a standard rate for their work and a cut of those proceeds on the back end. We’re building this together.
Salade verte!
Masthead
Sam Dean is a worker-owner of [Untitled Food Magazine]. He is also writing a book about the weapons industry. His location is undisclosed. Contact Sam at sam@gourmetmagazine.net.
Nozlee Samadzadeh is a worker-owner of [Untitled Food Magazine] and an editor and software engineer living in Brooklyn. Contact Nozlee at nozlee@gourmetmagazine.net.
Amiel Stanek is a worker-owner of [Untitled Food Magazine]. He cooks and writes and lives in the Hudson Valley and drives a 2019 Subaru Outback. Contact Amiel at amiel@gourmetmagazine.net.
Alex Tatusian is a worker-owner of [Untitled Food Magazine] and a bon vivant in Tinseltown. Contact Alex at alex@gourmetmagazine.net.
Cale Weissman is a worker-owner of [Untitled Food Magazine] and a New York-based editor and journalist. Contact Cale at cale@gourmetmagazine.net.
Contact us
Feel like just saying hi to all of us? Even better, have the sudden inspiration to support this project above and beyond your subscription fee? (Yes, it can be tax-deductible!) Drop us a line. editors@gourmetmagazine.net
Write for us
Have a story idea? A good recipe you’re sitting on? We’re always open to pitches. We want ideas that are distinctly not à la mode, might require many pots to soil, and take hours—if not days—to produce. The juicier the better. Send us a note with a brief (one-to-two paragraph) synopsis of what you’re ginning up. For non-recipes, please include a reporting sketch. While we’re very open to various topics and forms, we are generally not commissioning personal essays or other first-person/opinion-type pieces. pitches@gourmetmagazine.net
Leave us a tip
Got a juicy lead? A spicy piece of gossip? Tell us anything and everything! tips@gourmetmagazine.net
Find us elsewhere
We are @gourmet.lives on Instagram.