About
CHOW is a new kind of food media. Not only is our subject matter different—about the parties you really want to throw, 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, 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 blog.
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 a staff writer at SF Weekly and a staff writer at The Industry Standard.
Deborah Lewis, Copy Chief
Deborah has copyedited altweeklies, magazines, and books in her nearly two decades 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.
VIDEO TEAM
Meredith Arthur, Video Producer
Meredith oversees all of the podcasts and videos on CHOW. She has worked for CHOW magazine since its inception. Before that, she was an associate book editor in New York.
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 cofounder 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
After graduating with a BS in film and television from Boston University, Blake headed west in search of adventure, and found it shooting and editing videos for CHOW. When not behind a camera or computer, Blake can often be found sampling recipes in the test kitchen.
FOOD EDITORS
Aida Mollenkamp, Food Editor
After tiring of crunching numbers with the Ernst & Young 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 Rosensweig. After a three-month stint in Italy, she decided to leave the restaurant world and join the ranks of the CHOW 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 San Francisco State University 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.
DESIGN
Jeremy LaCroix, Creative Director
Previously the award-winning art director for Wired magazine and an alumnus of Forbes ASAP, InfoWorld, and The Industry Standard, among others, Jeremy is currently on the board of directors of the Society of Publication Designers, is a faculty member at the Stanford Publishing Courses, and contributes time at the California College of the Arts. He is a 1996 graduate of the Massachusetts College of Art and Design.
Jackson Puff, Associate Designer
Jackson graduated from the graphic design program at the California College of the Arts in 2006. Before CHOW he worked for a couple of design studios in San Francisco and taught art to elementary- and middle-school kids in Oakland, California.
Brenda Bitterlich, Designer
Brenda received her MFA in advertising focusing on art direction from the Academy of Art University, San Francisco (2005-2008). She also holds a BFA in graphic design from Moore College of Art & Design, Philadelphia (1999-2001). She has worked as an art director at Clear Channel Entertainment and was a designer for PGA Magazine. She adores knitting and baking.
Chris Rochelle, Photographer
Chris received his MA in fine art and a postgraduate diploma in fine art (honors) from the Chelsea College of Art and Design, London (2003-2005). He also holds a BFA in photography (honors) from the San Francisco Art Institute (2002). He has had commissions and exhibited photographs in the United States and Europe.
CHOWHOUND
Jacquilynne Schlesier, Community Manager
Jacquilynne was a member of Chowhound long before she worked here. She's also a member of five dining clubs and an uncountable number of online communities. Those twin obsessions with food and the Internet led her here, where she manages the Chowhound Team, a group of dedicated volunteers who help moderate the site.
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 10 books. He is the cofounder of Chowhound.com.
PRODUCT MANAGEMENT
Justine Reese, Senior Product Manager
Press
Recognitions and things others have written about us.Registration
Sign up to experience all that CHOW has to offer. Membership is free and allows you to contribute to Chowhound; publish your own recipes; make lists; post comments to blogs, recipes, and stories; and manage your myCHOW page. When you sign up with a username, email address, and password, we'll send you an email (if you don't see it, check your junk mail!); just click the link in the email to confirm, 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. If you have trouble, send an email to moderators@chowhound.com from the email address that you used to register. Include your username (but not your password!) in the email. We'll try to help.
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.
Stuff to Read, Cook, Share
Content: We've got lots of it, and lots of ways to get it, whether you want it old-school from a browser or prefer content to come to you via Twitter, newsletters, mobile, RSS, or whatever else they come up with next.Recipes. Recipes are really the heart of CHOW, and where we think you'll find plenty of ideas for meals. 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."
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 to the left of the volume control. If you're watching a multiclip video, you can view the segments sequentially or click Menu, then Playlist, and choose a clip. You can also watch our videos on our YouTube channel.
Stories and Blogs. CHOW's stories are organized into categories. Some are recurring columns, like Table Manners and The Juice. You'll also find projects for stuff you've always wanted to make (jerky! bagels!) and menus for occasions from Mother's Day to Derby Day. Our blog covers things we really, really like (or we think are really, really weird). We also have a Twitter feed.
Chowhound. Where everything and anything about food, restaurants, drinks, cooking, and eating is discussed. You can lurk, but the experience is better if you register and jump into a conversation (maybe peruse the posting etiquette first). The discussions are broken up into regional and topical boards, and within each board are thousands of threads. How can you do such a massive, comprehensive, passionate community justice in a brief blurb? Just experience it.
Digest. If you just want quick hits of what's happening on Chowhound, we've boiled it down for you. The Digest features highlights from the boards, broken down by region or home cooking, and you can read it on the site or get it in your in-box (sign up for newsletters under myCHOW).
Member Recipes and Hacks. Thousands of users have published their own recipes on CHOW (you can see all of them here). And you can too. Fill in all the fields on the upload form, hit Publish, and your recipe will be live, ready for you to send to friends, post to the Home Cooking board for feedback (or gloating), or just refer to later. You can always find the recipes you've uploaded in the Favorites section of myCHOW. You can also "hack" many of the recipes on our site—meaning tweak/adapt them. The changes you make will be saved as a new version of the recipe, with your name on it.
RSS Feeds. What's that icon next to the section header for stories, recipes, and the blog? 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 can 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 profile.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 along the right-hand column of the page 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 appropriate link on the right.
Newsletters. You can sign up for any or all of the newsletters we offer through the Newsletters tab of myCHOW. Recipe of the Day is our featured recipe; think of it as inspiration for tonight's dinner, or tuck it away for the future. The Digest newsletters are a distillation of what the Chowhounds are talking about on some of the regional boards (we will roll out more!) and the Home Cooking/General Topics boards. And CHOW Announcements are intermittent mailings from our marketing partners or from us.
Favorites. When you click "Favorite Topic!!" or "Save to myCHOW" on recipes, Chowhound threads, or stories, the item will be saved as a quick link in your Favorites page.
Comments
Registered users can comment on all recipes and stories. You must be logged in to comment.Help
Have further questions? Visit the Site Talk message board or read our posting etiquette.Contact Information
Moderation Questions: moderators@chowhound.com
Site Feedback: Site Talk message board
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 Second Street, First Floor
San Francisco, CA 94105
Phone: 415-344-2000
Fax: 415-344-1219
