Title:Contributing WriterEducation:Barnard CollegeLocation:Brooklyn, New YorkExpertise:Writing, editing, recipe developmentHighlightsCulinary certificate from Ballymaloe Cookery SchoolCreator of The Dish, a Substack newsletterPhoebe Fry is a graduate of Barnard College, where she studied English, and Ballymaloe Cookery School in County Cork, Ireland, where she completed a 12-week culinary certificate. She has worked at the James Beard Foundation,Real Simple,and as cookbook author Vallery Lomas’ assistant. She also spent a year cooking at Hart’s, a fast-paced restaurant in Brooklyn, and six months cooking at the American Academy in Rome with the Rome Sustainable Food Project.Phoebe has experience in marketing, foundation work, social media, recipe development, recipe testing, editorial, and more. Based in Brooklyn, she presently works as a food writer, while also sharing personal writings about food and life through a Substack newsletter calledThe Dish.B.A. in English, Barnard CollegeEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Barnard CollegeLocation:Brooklyn, New YorkExpertise:Writing, editing, recipe development
Title:Contributing Writer
Education:Barnard College
Location:Brooklyn, New York
Expertise:Writing, editing, recipe development
HighlightsCulinary certificate from Ballymaloe Cookery SchoolCreator of The Dish, a Substack newsletter
Highlights
Phoebe Fry is a graduate of Barnard College, where she studied English, and Ballymaloe Cookery School in County Cork, Ireland, where she completed a 12-week culinary certificate. She has worked at the James Beard Foundation,Real Simple,and as cookbook author Vallery Lomas’ assistant. She also spent a year cooking at Hart’s, a fast-paced restaurant in Brooklyn, and six months cooking at the American Academy in Rome with the Rome Sustainable Food Project.Phoebe has experience in marketing, foundation work, social media, recipe development, recipe testing, editorial, and more. Based in Brooklyn, she presently works as a food writer, while also sharing personal writings about food and life through a Substack newsletter calledThe Dish.
Phoebe Fry is a graduate of Barnard College, where she studied English, and Ballymaloe Cookery School in County Cork, Ireland, where she completed a 12-week culinary certificate. She has worked at the James Beard Foundation,Real Simple,and as cookbook author Vallery Lomas’ assistant. She also spent a year cooking at Hart’s, a fast-paced restaurant in Brooklyn, and six months cooking at the American Academy in Rome with the Rome Sustainable Food Project.
Phoebe has experience in marketing, foundation work, social media, recipe development, recipe testing, editorial, and more. Based in Brooklyn, she presently works as a food writer, while also sharing personal writings about food and life through a Substack newsletter calledThe Dish.
B.A. in English, Barnard College
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
