Finding Your Niche

On Writing

It’s great to be a jack of all trades, but what happens when you really want to master and cover one? This panel recording explores the rewards and pitfalls of being a food writer or editor who specializes in a niche subject (coffee, beer, BBQ, breakfast, a particular culture’s cuisine), and how to expand your opportunities while staying true to your particular passion. Panelists include working journalists who have made a name for themselves in their area of expertise, while maintaining their place at the table in the larger culture of food journalism.

Listen to this recording on our conference recording site, here.

Kat Kinsman is the author of Hi, Anxiety: Life with a Bad Case of Nerves. She’s the senior food and drinks editor at Time Inc.’s Extra Crispy, former EIC of Tasting Table, and founding editor of CNN’s Eatocracy. She’s a frequent public speaker on food, drinks and mental health, and started to provide resources for restaurant workers in crisis. Find her on Twitter at @kittenwithawhip and on Instagram at @katkinsman.

Leah Koenig is a widely published food writer (New York Times, WSJ, Epicurious, Food52, Departures, Tablet) and cookbook author. Her most recent book, Modern Jewish Cooking, was published in 2015. She is currently working on several new cookbook projects, including a collection of global Jewish recipes for Phaidon. She also leads cooking classes and demonstrations across the country. Find her on Instagram at @Leah.Koenig

After years of teaching language arts, Yvonne Maffei moved her teaching platform from the classroom to the internet by starting her website,, which reaches a global audience of over 1.2 million just on Facebook alone. She has written three books that aim to showcase the diversity of halal cuisine. Yvonne also gives cooking classes, presentations and lectures about halal cooking and healthy eating, and consults schools, hospitals and businesses on offering healthy, halal food. Find My Halal Kitchen on Facebook and on Twitter at @MyHalalKitchen

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