Eater Video from Eater - Journalist Profile

	Profile	Recent Articles on Subject
1	Eater Video Eater	Cozy Royale’s Dry-Aged Burger Takes Over a Month to Make - 5 months ago This Mezcal Company Is Drawing on Four Generations of Ancestral Methods - 5 months ago This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - 6 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 8 months ago Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan - 8 months ago This Chef Turns One Steak into Two Colorful Dishes - 8 months ago How This Chef Makes Nachos, Her Way - 9 months ago How Kingfisher in San Diego Puts a Vietnamese Spin on Local Ingredients - 10 months ago Inside Fort Worth’s Growing Barbecue Empire - 10 months ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - about 1 year ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - about 1 year ago How Stretch Pizza Pulls Inspiration From Unexpected Places - about 1 year ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - about 1 year ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - over 1 year ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - over 1 year ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - over 1 year ago How NYC’s Don Angie Makes Its Viral Lasagna - over 1 year ago
2	Kat Thompson Eater	Cozy Royale’s Dry-Aged Burger Takes Over a Month to Make - 5 months ago
3	Bettina Makalintal Eater Food journalism. Newsletter available. food journalism	This Mezcal Company Is Drawing on Four Generations of Ancestral Methods - 5 months ago
4	Annie Harrigan Eater Pop culture enthusiast. Associate editor at Thrillist. Harvard graduate. Brooklyn, New York pop cultureediting	This South Indian Tasting Menu Serves a 1,000-Year-Old Dish - 6 months ago How This Vietnamese Company Makes Its World Renowned Fish Sauce - 8 months ago This Chef Turns One Steak into Two Colorful Dishes - 8 months ago How This Chef Makes Nachos, Her Way - 9 months ago How Brooklyn’s Lucia Pizza Continues a Family Legacy - about 1 year ago How Takeout Pizza Joint Wizard Hat Keeps Operations Simple but Efficient - about 1 year ago How Stretch Pizza Pulls Inspiration From Unexpected Places - about 1 year ago How Paulie Gee’s Continues the Legacy of the Classic New York Slice Shop - about 1 year ago How Legendary NYC Deli and Grocery Store Zabar’s Sells 4,000 Pounds of Fish Per Week - over 1 year ago The ‘Nontraditional Traditional’ Pho Broth That Uses Dry-Aged Beef - over 1 year ago How Restaurant Yuu Blends Japanese Cooking With Classic French Dishes - over 1 year ago
5	Jess Mayhugh Eater	Inside the Meticulous Process of Making Bonito Flakes in Makurazaki, Japan - 8 months ago
6	Avery Dalal Eater	How NYC’s Don Angie Makes Its Viral Lasagna - over 1 year ago