About
CHOW is a new kind of food media. Not only is our subject matter different—about the parties you really want to go to, the meals you really want to eat, the gear you really want to have—but we deliver it to you in audio, video, and everything else the Web’s got to offer. Come to us for recipes, instruction, news, entertainment, discussion, and advice. And come often—we update the site daily.
Who We Are
EDITORSJane Goldman, Editor in Chief
Before founding the magazine CHOW (the print version of the website chow.com), Jane was editor of The Industry Standard, the record-breaking magazine about business and technology. She’s been a writer or editor for magazines including New York, Wired, Savvy, and Us, and has a degree in law from Stanford, another in film production from NYU, and an abiding interest in food and drink.
Davina Baum, Managing Editor
Davina was previously managing editor at Alternet.org, editor of the North Bay Bohemian, and arts editor at the short-lived Urbanview in Oakland, California. She has edited books for Peachpit Press and written for KQED's Bay Area Bites.
Lessley Anderson, Senior Editor
Lessley was formerly a freelance writer covering crime and popular culture for national magazines and daily newspapers. Prior to that she was staff writer at SF Weekly and staff writer at The Industry Standard.
Meredith Arthur, Video Producer
Meredith oversees all of the podcasts and videos on CHOW.com. She has worked for CHOW magazine since its inception. Before that, she was an associate book editor in New York.
Deborah Lewis, Copy Chief
Deborah has copyedited altweeklies, magazines, and books in her 19 years in the business, including Washington City Paper, SF Weekly, and The Bark. Most recently she was managing editor of Mother Jones magazine.
Roxanne Webber, Associate Editor
Before joining CHOW, Roxanne worked as an editorial assistant to the food and drink team at 7x7 magazine in San Francisco. She has a BA in journalism from San Francisco State University, and worked as a sous-chef prior to pursuing her degree.
Eric Slatkin, Associate Multimedia Producer
Eric produces and edits video and audio content for CHOW (he sometimes writes for CHOW too). He received a degree in creative writing from George Washington University in 2005. He's the founder of a shorts film festival and is working on a photo project that catalogs all of the pay phones in San Francisco.
Blake Smith, Assistant Video Editor
Chris Rochelle, Photographer
FOOD EDITORS
Aida Mollenkamp, Food Editor
After tiring of crunching numbers with Ernst & Young’s Hospitality Services Group, Aida hopped the pond to study cooking in Italy and France. She graduated with a Grand Diplôme from Le Cordon Bleu Paris, where she studied both culinary and pastry arts. She has a BS from Cornell University’s School of Hotel Administration. Her talented hands are in just about every part of CHOW.
Kate Ramos, Associate Food Editor
Kate Ramos honed her culinary skills working with such reputable chefs as Cindy Pawlcyn, Michael Chiarello, and Anne Rosenswieg. After a three-month stint in Italy, she decided to leave the restaurant world and join the ranks of the test kitchen. Kate has her BS in Hotel and Restaurant Management from the University of Missouri.
Amy Wisniewski, Kitchen Editorial Assistant
After receiving a BA in psychology from SFSU and working with children with behavioral disorders, Amy switched tracks and went into the food industry, working in San Francisco restaurants and at a catering company. She attended the California Culinary Academy Le Cordon Bleu Program San Francisco. A former CHOW intern, she's now a permanent member of the test kitchen, where she keeps the crew sane and socially lubricated through her secret passion: cocktails.
CHOWHOUND
Jim Leff, Chowhound-at-Large
Jim has written for countless magazines and newspapers, appears frequently on television and radio, and has authored, coauthored, or contributed to ten books. He is the cofounder of Chowhound.com.
Press
Recognitions and things others have written about us.Registration
Sign up to experience all CHOW has to offer. Membership is free and allows you to post comments to blog posts, recipes, and stories, and to manage your myCHOW page. Simply sign up with a username, email address, and password and you're in.If you already have an account but have forgotten your password, click on Forgot Your Password? from the sign in page and one will be emailed to you.
Code of Ethics
The editorial content of CHOW is determined entirely by our staff. People sometimes send us products out of the blue; we review them if we like them, and if we don't we'll say that too.On the Chowhound boards we moderate out anything that has the whiff of self-interest. There is no pay-for-play. For more about Chowhound policies, please see the posting etiquette.
Stories
CHOW’s stories are organized in categories. Parties and Projects are where you’ll find the big entertaining packages comprised of multiple recipes, stories, and multimedia. The other categories are self-explanatory; click around and see what you like.Recipes
Recipes are really the heart of CHOW, and where we think you’ll find plenty of ideas for meals to come. Our recipes are a mix of content; some of them we've developed right here in our test kitchen. Others have been handpicked and licensed from some of our favorite cookbooks. Consider them “CHOW approved.”The Grinder
The Grinder is CHOW’s roundup of food media, covering the vast world of food blogs, as well as newspapers, magazines, television, and various other content.Make sure you don’t miss any of the Grinder action: Sign up for the RSS feed.
Videos
Our video player requires Adobe Flash Player 8. No separate player is needed; the video should play right in your browser. You can enlarge the player by clicking on the square in the lower right corner next to the volume control. If you're watching a multiclip video, you can view the segments sequentially or choose one from the list at the right. The icons that appear as you mouse over each clip indicate features such as emailing to a friend, adding to a list of favorites, and sharing with communities. You can also get code to link to or embed the video.If, upon clicking away and then clicking back into the story, your player disappears, just reload the page, and the player should reappear.
RSS Feeds
What's that image next to the section header for Stories, Recipes, and the Grinder? That's a button indicating that an RSS feed is available for that section. Use the feed in your favorite RSS reader, sites like My Yahoo!, or even on your own blog or website.Podcasts
You can download and listen to our podcasts on any software that plays MP3 files. iTunes and Windows Media Player are two popular options. You may also play the podcasts in the page by clicking on the arrow next to the track. If you need more information on podcasts, CNET is a great resource.myChow
Registration is required to have a myCHOW page. Once you have registered, you will receive an email that links to your myCHOW page.Edit Settings. Your email address and password can be modified in the Settings tab of your myCHOW page.
Profile. Tell other CHOW readers all about you by clicking on the ‘edit’ buttons in the Profile section and adding information. Any comments you make on Chowhound or on recipes and stories will be saved in your Activity page. Your Reading List shows posts from people you're reading; add or remove people from your Reading List by going to their profile page and clicking the link on the right.
Comments
Registered users can comment on all recipes and stories. You must be logged in to comment.Help
Have further questions? Visit the User Help message Boards or read our posting etiquette.Contact Information
Moderation Questions: moderators@chowhound.com
Site Feedback: Site Talk forum
Technical Help: info@chow.com
Advertising Opportunities: advertising@chow.com
Editorial Feedback: editorial@chow.com
Business Development & Partnerships: info@chow.com
Report problems: abuse@cnet.com
CHOW
235 2nd St., First Floor
San Francisco, CA 94105
Phone: 415-344-2000
Fax: 415-344-1219
