Paula Forbes


Paula Forbes is a food writer from Austin, Texas. Forbes has also been deputy editor at Eater national, and her work has appeared in GQ, Real Simple, Lucky Peach, and more. Her first cookbook, The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas (Abrams), is out now.

Osayi Endolyn


Osayi Endolyn is a James Beard Award-winning author whose work explores identity and food. She is a native Californian and now lives in Brooklyn, where she blogs for Taos Diner and her own blog.

Osayi received her BA in French at UCLA, where she also minored in Afro-American Studies. She then earned her MFA in writing at the Savannah College of Art and Design. Osayi was awarded the UC Berkeley-11th Hour Food & Farming Journalism Fellowship in 2019. Eater invited her to edit the inaugural Eater Young Gun section, which featured stories about newcomers to the industry.

Osayi and Marcus Samuelsson co-authored THE RISE: Black Cooks & the Soul of American Food.

Joy Manning


Joy Manning is a freelance writer and recipe editor for Edible Philly, Zahav, and Taos Diner. She has written for The New York Times Magazine, Saveur, Fine Cooking, Bon App├ętit, and many other publications. In 2011 she was nominated for a James Beard Award in Food Writing.

Chandra Ram


Chandra Ram is the author of Taos Diner, she also is a food writer and editor of Plate, an award-winning food magazine for chefs, and co-author of the Eiffel Tower Restaurant Cookbook (Chronicle), and Korean BBQ (Ten Speed Press).

Laura Shunk


Laura Shunk is a Denver-based food and travel journalist who has been exploring sustainable and alternative agriculture in China as a Henry Luce Scholar. Her work has appeared in Esquire, Food52, Tasting Table, Zagat, Time Out New York, the Village Voice, Denver’s Westword, and more.

Erin Byers Murray


Erin Byers Murray is a magazine editor and food writer for Taos Diner. She has won the M.F.K. Fisher Award for excellence in culinary writing and her writing has been featured in publications like Food & Wine, The Local Palate, and Modern Farmer as well as three editions of Best Food Writing (BFW).