Meet Stephanie Wu, Eater’s New Editor-in-Leader

This publish initially gave the impression on June 4, 2022, in Stephanie Wu’s publication, “From the Editor,” a spherical up of probably the most necessary information and tales within the meals international. Learn the archives and subscribe now.

Hello everybody,

I’m Stephanie, Eater’s new editor-in-chief, and I’m excited to be taking on this text from Amanda Kludt, who now serves because the site’s writer. I’ll proceed to spherical up a very powerful meals information off and on Eater, however I’m additionally going to extend the roster of voices featured right here, with mini interviews, visitor takeovers, and behind-the-scenes intel on our largest initiatives.

At Eater, we’ve got a convention of introducing new hires with 3 amusing details. In honor of this, I’m dedicating my first publication to a few food-related details about me.

1. I grew up in Taipei, a town I believe the road meals capital of the sector.

As a kid, I didn’t put a lot idea into the meals I used to be consuming. In class, we got a decision between “Western” and “Japanese” choices: Western leaned into generic American and Eu fare, and Japanese was once generally rice with a braised protein. This can be a bizarre dichotomy, however one who offered me to a lot of cuisines — I’m now not certain I’d were uncovered to dishes like shepherd’s pie or meatloaf in a different way.

Even though I lived in a town famend for its boulevard meals tradition, the place distributors promote the whole lot from scallion pancake wraps to pig’s blood truffles, you all the time crave what you’ll be able to’t have. I seemed ahead to journeys to Los Angeles, the place I had circle of relatives, to consult with chains like In-N-Out, devour mall meals (Jamba Juice and Auntie Anne’s), and replenish on Scorching Wallet. It wasn’t till I moved to New York Town that I spotted how particular Taiwanese meals is, and the way I had taken it as a right. Now, visits house revolve round the place we’re consuming, whether or not it’s mom-and-pop breakfast stores serving soy milk and fried crullers, oyster omelets on the evening marketplace, or Michelin-starred foods.

2. If I may just best devour one meals workforce for the remainder of my existence, it might be noodles.

There are numerous contenders for my favourite form of meals, from sushi to dumplings to bread, but when I had to select, it will be the imminently flexible noodle. Noodles may also be eaten stir-fried, with sauce, or in soup, and so they’re present in cuisines from Italian to Jap and past. I’m a fan of dan dan noodles, which get their flavors from minced beef and Sichuan peppercorn.

3. My eating behavior have shifted a great deal prior to now 12 months.

Such a lot of of my foods now revolve round my one-year-old son. I’m continuously brainstorming tactics to introduce meals to him — spinach pancakes were a success not too long ago — and pushing the limits of kid-friendly meals. (He’s not too long ago transform a large fan of beef and cabbage dumplings.) I’ve additionally adjusted my eating behavior to include the 5 p.m. meal, so he can sign up for us after we devour out and we will nonetheless get house early sufficient for bedtime. Eating place editor Hillary Dixler Canavan rounded up one of the crucial absolute best baby-feeding tools from Goal previous this 12 months, and I’ve began my very own psychological tick list of travel-friendly eating place tools.

We visited Patti Ann’s in Brooklyn not too long ago (props to our pals at Grub Boulevard for this spot-on headline: “At Patti Ann’s, the Youngsters’ Menu is the Most effective Menu”). Now not best have been we surrounded via different oldsters of small children playing the primary seating of the evening, however the servers appeared overjoyed via their interactions with the youngsters, and no diner, regardless of their age, was once made to really feel misplaced. It’s one of the most first instances shortly I will be able to be mindful feeling utterly relaxed at a cafe whilst eating with my son.

Beneath, you’ll in finding hyperlinks to contemporary meals tales value a learn. I’ll be again on your inbox in two weeks; within the period in-between, I’d love to grasp what you’d like to look extra of from this text. And for those who favored this e-mail, please ahead it to a pal or inspire them to enroll right here.

— Stephanie
@bystephwu

On Eater

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