Samantha Maxwell

That being said, if you’re looking for a writer or editor with nearly a decade of experience, a fresh master’s degree in gastronomy, a WSET level 3 certification, and a charming sense of humor in light of bad news, give me a job! ✨

Very bummed to announce that Paste is shutting down its food and drink sections and I’ve been let go as assistant food & drinks editor. Luckily my free spirit and unrelentingly chaotic frame of mind make me a perfect candidate for full-time freelancing.

Classic @Samseating here, on the cult and obnoxiously wasteful consumerism of the Stanley cup craze. @PasteMagazine pastemagazine.com/food/stanley-c…

!!!!!!

@shermanelis Congrats!!

Started working at Food & Wine again, where I started my professional writing career back in 2016. now writing commerce stories, new territory for me.

Are you a female-identifying person over the age of 30 who stays at hostels? I'd love to chat for a piece I'm working on! DM me. #journorequest

@StevenMFinn @ModFarm @GastronomyatBU Thank you for sharing!

Excellent piece by @samseating @ModFarm with a #food #sustainability message @GastronomyatBU Offaly Delicious: Can the US Learn to Love Organ Meats Again? modernfarmer.com/2023/08/offaly… via @ModFarm

I recently wrote about organ meats and sustainability for @ModFarm

My first for @SevenFiftyDaily on Albania's growing wine industry

Scorched rice, versions of which are found in many cuisines, may just be the happiest mistake you can make in the kitchen. pastemagazine.com/food/home-cook…

Wrote about my dad's glorious and unhinged summer berry hack

Then in 2022, I started freelancing actively and sending pitches out to magazine editors. Come July, I got my first freelance commission from @PasteMagazine magazine. My editor, @samseating was wonderful to work with and you can read the piece here: pastemagazine.com/food/cooking/w…

@TamingofdeSchuh "I suspect it’s easier to teach a waitress to be a writer than an intellectual to be a waiter."

food52.com/blog/28064-wha… I chatted with coffee professionals about the challenging Q grader certification process and questioned whether a focus on quality can lead to more equitable outcomes for producers for @Food52

Such a pleasure to speak to one of my favorite artists about snacks & class

Winemakers are utilizing fruits other than grapes to create wines that could provide a more sustainable blueprint for what we drink. pastemagazine.com/?p=360717

The Naked and Famous is an essential mezcal-based cocktail based on the legendary Last Word. Here's how to make it at home.pastemagazine.com/?p=357773

Your Monday must-read. @nicolesjchung asks: "Who gets to be a writer or an editor? Who can choose to prioritize their creative goals, take potentially career-making risks, invest precious years in this work without the guarantee of financial stability?" esquire.com/entertainment/…

ICYMI: Gastronomy students in this semester’s #culinary tourism class spent spring break learning from local #food experts in Puerto Rico. Check out a few of their photos and subscribe to course instructor @aliciakennedy's newsletter to read more about their weeklong adventure.