Hi! I'm Lizzy Saxe.
I'm a food culture consultant, writer, and information sponge. 

I'm a natural entrepreneur and analysis junkie. I sold homemade bread in college and I'm a Culinary Institute of America dropout. I studied Din Tai Fung's international branding (and wrote an academic paper on food and the Game of Thrones fandom) in grad school, and have written for Forbes, Vice, Eater, Food & Wine, and Literary Hub about food, stories, and the human condition. I also make the occasional YouTube video, and I'm working on my first book.
I grew up in the vast urban sprawl of the LA suburbs, found myself in the icy embrace of Beloit, Wisconsin for college, then briefly lived in LA again, went to culinary school for a month, went home again, and then moved to Manhattan for grad school at NYU, after which I was the Editorial Director of a now-defunct startup called Dorsia.io (yes, it's named after the restaurant from American Psycho.) Now, I live in Brooklyn, and I when I'm not writing I work with food entrepreneurs of all kinds to tell their own stories through everything from their menus to their marketing.


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I've worked with The Museum of Food and Drink, Heritage Radio Network, and a whole host of fancy publications, and was so insufferably precocious in my college food culture course that my professor invited me to guest lecture as an alumnus. I've interviewed everyone from Hannah Hart to Andrew Rea to Rachael Ray to Jenny Britton-Bauer to Nectaly Mendoza (owner of Herbs and Rye, one of the best bars in the world). I know what I'm talking about. 


Entrepreneurship inspires me, especially when food is involved. I sold bread in college, I'm obsessed with creation and creativity and I consider cooking to be just another kind of art. I cover the future of food, business, and culture at Forbes. As a consultant, I strive to bridge the inherent disconnect between customers, food media, and the brave business-people who actually create that most ephemeral of art forms.


Not to brag, but I'm a huge nerd. I'm knowledgeable and excited about food history and culture, all kinds of stories, economics, writing, editing, and branding. My liberal arts education at Beloit College was rooted in anthropological concepts despite its focus on literature, and I focused my graduate research on ideas of culinary mythmaking—looking for stories in everything from garlic's historical significance as a magical object to the differences in how international xiao long bao juggernaut Din Tai Fung attracts customers in Los Angeles and Hong Kong. 


I'm always learning about food. I've been known to read food history for fun, I own a Saint Anthony candle for Anthony Bourdain, there's a note in my baby book that says, "Seems interested in people-food," and I have a slightly awe-inspiring cookbook collection.


Got a food topic you need to know more about? I probably already have the answer or know where to find it.