Samantha Maxwell

she/her writing about food, wine, and culture ✨ words in @pastemagazine @foodprintorg @sevenfiftydaily and beyond

[Samantha Maxwell @samseating]

That being said, if you’re looking for a writer or editor with nearly a decade of experience, a fresh master’s degree in gastronomy, a WSET level 3 certification, and a charming sense of humor in light of bad news, give me a job! ✨

[Samantha Maxwell @samseating]

Very bummed to announce that Paste is shutting down its food and drink sections and I’ve been let go as assistant food & drinks editor. Luckily my free spirit and unrelentingly chaotic frame of mind make me a perfect candidate for full-time freelancing.

[James Vorel @JimVorel]

Classic @Samseating here, on the cult and obnoxiously wasteful consumerism of the Stanley cup craze.
@PasteMagazine
https://t.co/gaWROgQAcV

[Samantha Maxwell @samseating]

!!!!!!

[The New York Times @nytimes]

Breaking News: Jezebel, the recently shuttered feminist website, was acquired by Paste Magazine and could resume publishing as soon as this week.
https://t.co/2Os17rASiV

[Samantha Maxwell @samseating]

@shermanelis Congrats!!

[Samantha Maxwell @samseating]

Are you a female-identifying person over the age of 30 who stays at hostels? I'd love to chat for a piece I'm working on! DM me. #journorequest

[Samantha Maxwell @samseating]

@StevenMFinn @ModFarm @GastronomyatBU Thank you for sharing!

[Samantha Maxwell @samseating]

I recently wrote about organ meats and sustainability for @ModFarm

[Modern Farmer @ModFarm]

What if eating certain kinds of meat could actually reduce agricultural emissions? https://t.co/rw5Ein7fm6

[Samantha Maxwell @samseating]

My first for @SevenFiftyDaily on Albania's growing wine industry

[SevenFifty Daily @SevenFiftyDaily]

Albania, one of the oldest wine-producing countries in the world, is in the midst of a quality revolution. https://t.co/2HtwYiRG3O

[Paste Magazine @PasteMagazine]

Scorched rice, versions of which are found in many cuisines, may just be the happiest mistake you can make in the kitchen. https://t.co/Q64oWbnG1C

[Samantha Maxwell @samseating]

Wrote about my dad's glorious and unhinged summer berry hack

[Paste Magazine @PasteMagazine]

Blackberry season is on the horizon. This super-simple recipe makes use of your berries when you don't know what to do with a huge batch. https://t.co/DyP8bYcPJi

[Winifred is morphing ... 🐛🦋 @winifredodunoku]

Then in 2022, I started freelancing actively and sending pitches out to magazine editors.

Come July, I got my first freelance commission from @PasteMagazine magazine.

My editor, @samseating was wonderful to work with and you can read the piece here:

https://t.co/7wGtJ2ir6I

[Dirt @dirtyverse]

@TamingofdeSchuh "I suspect it’s easier to teach a waitress to be a writer than an intellectual to be a waiter."

[Samantha Maxwell @samseating]

https://t.co/Jk6ADBV14T
I chatted with coffee professionals about the challenging Q grader certification process and questioned whether a focus on quality can lead to more equitable outcomes for producers for @Food52

[Samantha Maxwell @samseating]

Such a pleasure to speak to one of my favorite artists about snacks & class

[Paste Magazine @PasteMagazine]

We spoke with Sari Shryack of Not Sorry Art about her gilded "junk food" series and discussed how food and class are intertwined in her work.https://t.co/IZCQ4kkutr

[Paste Magazine @PasteMagazine]

Winemakers are utilizing fruits other than grapes to create wines that could provide a more sustainable blueprint for what we drink. https://t.co/W5izb3giXF

[Paste Magazine @PasteMagazine]

The Naked and Famous is an essential mezcal-based cocktail based on the legendary Last Word. Here's how to make it at home.https://t.co/G90qVtPI2T

[Adrienne Westenfeld @adriennemwest]

Your Monday must-read. @nicolesjchung asks: "Who gets to be a writer or an editor? Who can choose to prioritize their creative goals, take potentially career-making risks, invest precious years in this work without the guarantee of financial stability?" https://t.co/ydOD8Xr5pe

[Gastronomy at BU @GastronomyatBU]

ICYMI: Gastronomy students in this semester’s #culinary tourism class spent spring break learning from local #food experts in Puerto Rico.

Check out a few of their photos and subscribe to course instructor @aliciakennedy's newsletter to read more about their weeklong adventure.