Rick Lewis

Spending his formative childhood years in the production room of his parents’ barbecue sauce business, Rick has always been around culinary types (and smelled like vinegar). He spent a summer working on organic farms across Japan, made artisanal ice cream in Birmingham, researched the beginnings of catfish aquaculture in Alabama, and enjoys profiling chefs and others who have a passion for local agriculture. When he’s not writing about an inspired meal or trawling the Epicurious archives for inspiration, he works in corporate communications.