Press

Click here to read about Ed Behr in The Financial Times.

“Erudite.”
The New York Times

“A cult favorite among serious foodies.”
The Financial Times

“One of the most esteemed food (and wine) voices in the nation … Behr publishes some of the most refined food journalism out there.”
Jon Bonné, Wine Editor, San Francisco Chronicle

“[Behr is] just the real thing… This is what the food movement used to be about — honesty and integrity.”
Alice Waters

“A beautiful publication… The edit is incredible; the combination of articles is incredible. If you want to go in-depth on a subject matter, you’re going to want to go here.”
Lucinda Scala Quinn, Executive Food Director,
Martha Stewart Living Omnimedia

“Behr’s article inspired us to use our size to fashion a more sustainable agriculture… And it led directly to Chipotle buying more naturally raised meat than any other restaurant in the country.”
Steve Ells, Founder & CEO, Chipotle Mexican Grill

“Ed Behr travels around the world, and you can live vicariously through his writing… [The Art of Eating] offers an unbelievable window into the world of food and wine.”
Michael Anthony, Chef, Gramercy Tavern, NYC

“Get your paws on a print copy — a luxurious, lovely print copy — of The Art of Eating.”
Utne.com

“If you care about food, cooking, travel or wine you have to subscribe to The Art of Eating. Every issue contains the best writing on these subjects that I can find.”
Scott Reiner, NewYorkDailyNews.com

“The fortress of culinary badassery.”
J. Norton, Chow.com

“Conversational and ’voyeuristic’… the detail is exemplary.”
burgundy-report.com

“Certainly one of the world’s most knowledgeable and talented food writers.”
Steven Shaw, co-founder, eGullet.com

“America’s most consistent, timely and powerful food journal.”
zingermans.com

“Every issue takes us somewhere new and introduces us to artisan producers all over the world.”
thekitchn.com

Older Press:

“He really has no peers in the present world of food.”
Diner Journal

“He could care less about cover notes, entertaining his readers, or providing vicarious thrills to make them renew. If you want an in-depth look, it’s one-of-a-kind stuff. He’s not pandering to anybody but [only to] his own curiosity.”
Chris Kimball, quoted in The Boston Globe

“I’m a devoted reader.”
Corby Kummer, The Atlantic Monthly

“The cult foodie magazine.”
The Gazette, Montreal

“A highly reliable source.”
The Christian Science Monitor

“Highly recommended, carefully researched.”
Stephen Tanzer, International Wine Cellar

“Excellent… compelling reading.”
Fiona Beckett, Decanter

“The must-have foodie quarterly.”
Dick Gordon, The Connection, National Public Radio

“Behr’s relentless quest for the truth… His notes on where to eat and what to buy are by themselves worth the price of the subscription.”
Christopher Kimball, Cook’s Illustrated

“Our food writing idol.”
www.SFist.com

“Among a certain subspecies of food lover, The Art of Eating journal exists on an Olympian cloud all its own. It’s a quarterly food-wine-ingredient publication for eaters who love to read, and there is simply nothing smarter or more sophisticated out there. Published since 1986 by [Edward Behr] from his remote Fortress of Solitude in northeastern Vermont, it clues you in on where the Venetian foodies eat in Venice, the difference between various single-garden teas (love that Poobong) and where to find humanely raised, full-flavored veal. Its bent is against the commercial grain and very much in favor of artisanal products.”
Forbes FYI

“Legend says that the Velvet Underground’s first album sold just nine copies; the trick was, they were sold to the right nine people. Edward Behr’s little-known food quarterly, The Art of Eating, is perhaps just as disproportionately influential.”
Ellen Umansky, Brill’s Content

“This journal continues to put out some of the best material on food and wine in the English language.”
joedressner.com

“Simply put, The Art of Eating is the best food/wine publication in the English language.”
www.forkandbottle.com