Feeling Kind of Foodie

Welcome to Feeling Kind of Foodie, a New York City based food blog detailing the latest industry and food news.
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Me with Kate Krader of Food and Wine Magazine (we have the same initials!) Thanks to Toklas Society for a fantastic night of food, wine and female foodie entrepreneurs!

Co-founder of Six Foods, Meryl Natow, with her famous chocolatechirp cookies. Their not-so-secret ingredient? Crickets! Insects are packed with nutrition and protein. Who says bugs can’t be delicious?

Jean Georges’ ABC kitchen does it again. Hormone-free, grass-fed, sustainable beef always tastes better. Sayonara, antibiotics!

Mason jars are not only visually appealing in a minimalist and clean way, but they also serve as fully functional, plastic-free food containers. Every Sunday I spend a few hours prepping all my meals for the following week. This week I’ve prepped steel cut pays soaked in water, chia seeds and grapefruit, whole grain spaghetti with tomatoes, mozzarella and olive oil, and assorted, fresh roasted veggies in lemon juice and EVOO. Plastic is not only bad for the environment and your health, but it’s also out of style. Cheers to mason jarring!

Snacking with Papa at Candle 79

Polenta fries & ketchup

Candle 79

(left) Rhubarb-Mint Cooler: rhubarb purée, lemon, mint, lavender agave & sparkling water

(right) Strawberry Fresca: strawberry purée, lemon, agave, aloe, chia seeds & sparkling water

Per Se Amuse-Bouche
Salmon Cornets
Tuile Cones topped with Salmon and Crème Fraîche

Per Se Amuse-Bouche

Salmon Cornets

Tuile Cones topped with Salmon and Crème Fraîche