Today we want to introduce you to our new Managing Editor for The Kitchn: Geraldine Campbell. Geraldine comes to us after a stint as editor for Giada de Laurentiis’ digital magazine, Giada Weekly. We're thrilled to have her on the team! She will lead our editorial department, so you can expect her to bring fresh, story-driven features, and expand our coverage into new content areas (more on that later).
We've put together a few important questions so you can get to know her a little better – from her favorite toppings on a pizza, to her dream vacation spot, to what's she most excited about doing at The Kitchn.
At one point you were considering a profession in math. How did you make the leap to food and editing?
I really don’t think the two fields are so different, although surprisingly I’m not a really precise person in the kitchen. Also: Food is more delicious than math.
What's your favorite tool in the kitchen?
I absolutely love my Vitamix. It was a huge investment for me, but I use it all the time — for all sorts of soups and sauces, hummus and pesto, and my go-to breakfast: homemade cashew nut milk. I’m also a recent convert to salad spinners.
Dream vacation spot?
I spent a long weekend in Tulum and I’d go back there in a second. It’s a four-mile stretch with the beach on one side and jungle on the other. It has a very crunchy, hippie vibe — there are wheatgrass stands on the side of the road and everyone rides bikes everywhere — and amazing food.
You live in Brooklyn. What's your favorite pizza topping combination?
I’m a pizza purist: tomato sauce, mozzarella, fresh basil, and a glug of good olive oil.
Who do you love cooking for the most and why?
Any willing eaters, although I do love the challenge of cooking for my parents. They're very picky and basically only eat Italian food (incidentally, my mom is German and my dad is Irish-American), so if I can make something that they like, it feels like a real win.
What are you looking forward to doing as the managing editor for The Kitchn?
We’re going to be expanding our coverage of travel and health this year, and I’m excited to figure out what The Kitchn can bring to these areas.