Edible Brooklyn

About Rachel Wharton

Rachel Wharton is the editor of Edible Brooklyn. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.


Recent Posts by Rachel Wharton

Artisan Cheese Made in a Gowanus Apartment

Comment | June 7, 2014 | By | Photographs by Natalia Moena

Some home cooks ferment their own yogurt or make mozzarella from a kit. Matt Speigler takes DIY dairy to another dimension: Technically he’s a layman—keeping his day job as a web developer, and giving his homemade caseus away to friends—but he is anything but an amateur.

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