Other
Corby Kummer
James Beard Award winner
- Discipline
- Other
i. Biography
Senior editor at The Atlantic, Corby Kummer works where restaurant criticism meets food policy. Across The New Republic and the Aspen Institute, his writing and leadership have kept the same brief: to test how food is judged, reported, and made more affordable.
The Path
Restaurant criticism was one early route through the field, with Corby Kummer serving at New York Magazine, Boston Magazine, and Atlanta Magazine. Food and food policy columns at The New Republic followed, and the same subject matter now carries through his current posts as executive director of Food & Society at Aspen Institute, senior editor at The Atlantic, and senior lecturer at Tufts Friedman School of Nutrition Science and Policy.
The Work Today
At The Atlantic, he serves as senior editor. He also leads Food & Society at Aspen Institute. His work stays centered on food and food policy, and he has said, "There is a huge need to help people create healthier and more affordable diets." That focus gives his current roles a clear thread: editorial judgment, policy thinking, and teaching all pull in the same direction.
Signature
Corby's signature dishes include The Joy of Coffee and The Pleasures of Slow Food.
In Their Words “We need to help people become more aware of the nutritional value in their food.” “There is a huge need to help people create healthier and more affordable diets.”
Acclaim
Corby's honors include James Beard Journalism Awards.
Profile updated July 2026
FAQ
Asked of Corby
What is Corby Kummer's current role?
As of 2026, Corby Kummer is Senior editor.
Where did Corby Kummer work before?
Corby Kummer's earlier career included New York Magazine, Boston Magazine, and Atlanta Magazine.
What recognition has Corby Kummer received?
James Beard Journalism Awards.
