THE FOODIST / QUITE POSSIBLY THE WORLD'S LEADING FOODIE

Tanya Sichynsky 

I am an editor for the Food and Cooking sections at The New York Times and the author of The Veggie, a weekly vegetarian newsletter. I edit stories at the intersection of food and culture, including coverage of cooking instruction, food trends and restaurants. I often work on special projects for the Food section, and my newsletter highlights vegetarian recipes from NYT Cooking. 

My Background. I began my journalism career covering sports as a freelancer for The Atlanta Journal-Constitution, before becoming a social media editor for USA Today Sports. I then worked at The Washington Post for five years in various roles, including as an audience editor for the Business and Style sections, an editor on the social media team, and a newsletter writer and editor. 

In 2019, I won the best columnist award from the Association of Food Journalists for my Washington Post newsletter, Meal Plan of Action. 

I joined The Times in 2020. I grew up in the Atlanta suburbs and graduated from the University of Georgia with a degree in digital and broadcast journalism. Journalistic 

Ethics. Like all Times journalists, I am committed to upholding the standards of integrity outlined in our Ethical Journalism Handbook. I strive to include a variety of voices and perspectives in my work to ensure accuracy and fairness.