- Kate Andersen has 10 years of experience creating content, editing, and writing.
- Andersen has written about pizza for Serious Eats since 2013 for the Slice column.
- She also has contributed to The Atlantic, served as assistant editor for the Food Network, and was the director of content for Purple Carrot, a vegan meal kit service.
Kate Andersen has 10 years of content creation and editorial experience, including contributing writer for The Atlantic, assistant editor at the Food Network, assistant editor for the website A Way to Garden, and Farmigo, and director of content at Purple Carrot, a vegan meal kit service. Andersen also has written for Banza magazine.
In March 2020, she co-founded the collaborative zine The Pandemic Post, which was launched to help raise funds for service workers in the restaurant industry impacted by COVID-19. Their second issue was the winner of Broken Pencil magazine’s 2020 Zine Award: Best Group Zine or Collab.
What's your desert island food and why?
"The perfect turkey sandwich, no question. Mustard and mayo, thin slice of red onion, good greens, and juicy, flavorful turkey; the bread is more of a whim-of-the-moment deal, I love Kaiser rolls and ciabatta and sourdough equally. I could (and frequently have) eaten turkey sandwiches every day for long stretches and never get tired of them; it's my go-to order from school cafeterias, delis, bodegas, and more."
What's your favorite condiment and why?
"This is tough, but it's gotta come down to mayonnaise for me, probably Hellmann's or Kewpie, if we're getting specific. Although Durkee's Famous Sauce will always hold a special place in my heart. But mayo is the pick, for versatility: various salads (fish, egg, potato, macaroni, etc.), sandwiches, dips and sauces, deviled eggs, slaw...you can go plain or flavored or mix things up with aioli."
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