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About Rachel Wharton

Rachel Wharton is a deputy editor of Edible Manhattan and Edible Brooklyn magazines with a master’s degree in Food Studies from New York University, where she focused her research on sustainable agriculture and food culture (with a minor in tacos). She has 15 years of experience as a writer, starting her career with fisheries, water issues, coastal life (and fried oysters) in North Carolina, where she grew up. Before joining the Edibles, she spent four-and-half years working as a features food reporter at the New York Daily News. She also won a 2010 James Beard food journalism award for stories in Edible Brooklyn, while her profile of Russ & Daughters in this magazine will be included in the book 2010 Best Food Writing. P.S., she will eat street meat with abandon, no matter its sustainability.


Recent Posts by Rachel Wharton

Morris Truck

Ingredient-Driven

Comment | April 30, 2012 | By | Photographs by Vicky Wasik

Jacober’s favorite, by the way, would probably please the real Morris: It’s chef Austin’s riff on a Reuben, made with dilly Russian “tartar” sauce, corned beef and his own pickled Napa cabbage.

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For Three Nights Only, Madison, Wisconsin’s Underground Food Collective Cooks in Manhattan

Comment | March 18, 2012 | By

For the next three nights–Monday, Tuesday and Wednesday–the cooks from Brooklyn’s Sweet Deliverance catering company join those from  The Underground Food Collective in Madison, Wisconsin to take over the kitchen at Joseph Leonard in the West Village. “We are calling it ‘ouisconsin,’” says Kelly Geary, the owner of Sweet Deliverance, who adds that the menu willContinue Reading

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