Nilou motamed wikipedia

What led you to start your career in the food industry?
Back in the very early aughts, I got an amazingly plum gig: Food Editor at Travel + Leisure.

The magazine had never had a Food Editor on the masthead before — it was the dawn of the “Serious Food” Era — so I was able to shape the role and our coverage as I went. As people were becoming obsessed with exploring the world through food and ingredients, I assigned stories about “traveling to the source”—phô in Hanoi, rosé in Bandol, artisanal shoyu in Japan.

There was hardly a single food quest or destination we left undevoured.

Kristen kish wife

That role at T+L set me on the path I’m still on, which is really about finding the intersection of food, culture, and travel. That’s the sweet spot, right?

‍Can you tell us a little bit more about #CookForIran's mission?
We founded #CookforIran to raise awareness of Iran’s human rights movement, which obviously has been a concern for years but especially now.

Our idea was to celebr