Sam Mitchell is a freelance food writer. He previously worked in politics — both in the U.S. Senate and at the U.S. Department of Health and Human Services — before leaving to attend culinary school, during which he worked as a line cook at Blue Duck Tavern in Washington, DC.

Sam’s writing spans the food spectrum, focusing on the fundamentals and simple pleasures of preparing good food at home, as well as on the broader political, economic, and cultural implications of the way people produce and consume food.

Contact Sam here.

Follow Sam on Twitter @sampmitchell.


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