Corby Kummer is executive director of Food & Society at the Aspen Institute, a senior lecturer at the Tufts Friedman School of Nutrition Science, and a senior editor of The Atlantic, for which he was a longtime food columnist and originated a vertical on food, sustainability, policy, and food justice. He attended the Loomis-Chafee School and received a BA from Yale College.
He is the author of The Joy of Coffee and The Pleasures of Slow Food, the first book in English on the Slow Food movement, and has been restaurant critic of New York, Boston, and Atlanta Magazines and a food and food policy columnist for The New Republic. One of the country’s most widely quoted experts on food justice and food culture in the United States, he is a featured commentator on food and food policy every week on WGBH’s Boston Public Radio. He has received six James Beard Journalism Awards.