Member Interviews

Your job sounds really awesome—what was the career path that brought you here?

I’ve been working at magazines since my last year in high school. After 9/11 I took a break and opened my own bakery, Fanciulla (it means ‘chick’, in Italian). We sold mostly to gourmet food stores and the business grew well by word of mouth.

What happened to your bakery?

I ended up closing it about a year later. I got pregnant and knew that I couldn’t really go back to running the bakery full-time. So it seemed that all signs pointed to closing the bakery. It was a great experience.

Do you write for the magazine as well as being the Editor?

Yes, one of my favorite columns to write is the No-Recipe Zone. It’s all about cooking by pictures. What I like about the concept is that it encourages people to have fun when they cook. It’s okay to just improvise—and I hope this idea translates not only to people’s cooking, but life.

Your job is very demanding—do you have any flexibility?

Whatever job I have I try to make it work for the kids as well as for me. During the launch of the magazine I worked non-stop, there was really no way around it. But now, my job is flexible – some days I might come in later in the day and work from home in the morning, for example.