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Eater and the Vox Media Podcast Network are thrilled to introduce Eater’s Digest: a new weekly podcast hosted by Eater Editor-in-Chief Amanda Kludt (@kludt) and Producer Daniel Geneen (@danielgeneen).
Eater’s Digest offers audiences everything they need to know about the world of food each week. Eater’s Editor-in-Chief Amanda Kludt and Producer Daniel Geneen call in the biggest names in the industry and journalists from our newsroom to bring listeners the wildest, most important stories from restaurants and kitchens around the world. From tips on becoming a regular, to the wide world of fake meat, and an inside look into the brightest culinary minds, there’s nothing Dan and Amanda won’t dig into. It’ll make you laugh, it’ll make you think, and it’ll make you hungry!
Listen to the first episode today and subscribe to Eater’s Digest for free on Apple Podcasts, Spotify, or in your favorite podcast app to automatically receive new episodes each Friday.
About Amanda Kludt: Amanda Kludt is the SVP of Editorial for Eater and Curbed and the Editor-in-Chief of Eater, the go-to resource for food, drink, and restaurant obsessives from Vox Media. She oversees all of Eater’s coverage – nationally and in 24 local markets in the US and Canada – and led the team to six James Beard Awards, two National Magazine Awards, and two New York Emmy Awards. She’s been with Eater for 10 years. Kludt was also named one of New York’s 50 most powerful women by the NY Daily News. Previously, she served as Eater’s New York editor and worked at Gridskipper and Metro. She has also contributed to Lucky Peach, Cherry Bombe, and The Guardian. Subscribe to her weekly newsletter for free here.
About Daniel Geneen: Daniel Geneen is a New York City-based producer specializing in audience development and special projects for nationwide food publication Eater. Dan has also produced segments for Howard Stern’s hit radio show, where he interned before earning his masters in journalism and publishing from The New School and a degree in classic culinary arts from the International Culinary Center.
