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What does real competition look like in food media — and why does it matter right now?

On Say Grace, host @stevepalmer12 sits down with @notesfromacook, Editor in Chief of @foodandwine, to talk about the pressures facing the industry today — from AI and shifting investment to the need for stronger, bolder media voices.

In this clip, Hunter draws an unexpected parallel between food media and 90s NBA dynasties — the Bulls, Lakers, and Knicks — and makes the case that true competition doesn’t weaken an industry, it forges it.

Hunter Lewis has led Food & Wine since 2017, helping guide one of the most influential culinary brands in the world through a period of rapid change. Under his leadership, the magazine has expanded its digital footprint, deepened its commitment to chefs and creators, and continued to shape national conversations around food, culture, and hospitality.

Say Grace: Food for Thought in Hospitality is a podcast hosted by Indigo Road Hospitality Group founder Steve Palmer, featuring candid conversations with chefs, creatives, and industry leaders about the ideas, challenges, and moments that define hospitality today.

🎧 New episode out now, on all major platforms. Link in bio.

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

So grateful to the city of Charleston and all of the chefs, drink pros, and hospitality folk who brought their best to the stage and stove at the second annual @foodandwine Classic in Charleston. #fwclassicchs

Persimmon Season

My friend @andreanguyen88 is one of the most gifted cooks I know. Last fall, she sent us a box of Fuyu persimmons from Santa Cruz. We froze some and finally defrosted them recently, scooped the pulp, made some preserves with bourbon and cardamom, and used that to swirl into ice cream and persimmon (think banana) bread. Thank you for your generous spirit, Andrea! I think we’ve turned some of the persimmon dubious among us into bonafide fans.

Persimmon Season

My friend @andreanguyen88 is one of the most gifted cooks I know. Last fall, she sent us a box of Fuyu persimmons from Santa Cruz. We froze some and finally defrosted them recently, scooped the pulp, made some preserves with bourbon and cardamom, and used that to swirl into ice cream and persimmon (think banana) bread. Thank you for your generous spirit, Andrea! I think we’ve turned some of the persimmon dubious among us into bonafide fans.

Persimmon Season

My friend @andreanguyen88 is one of the most gifted cooks I know. Last fall, she sent us a box of Fuyu persimmons from Santa Cruz. We froze some and finally defrosted them recently, scooped the pulp, made some preserves with bourbon and cardamom, and used that to swirl into ice cream and persimmon (think banana) bread. Thank you for your generous spirit, Andrea! I think we’ve turned some of the persimmon dubious among us into bonafide fans.

Persimmon Season

My friend @andreanguyen88 is one of the most gifted cooks I know. Last fall, she sent us a box of Fuyu persimmons from Santa Cruz. We froze some and finally defrosted them recently, scooped the pulp, made some preserves with bourbon and cardamom, and used that to swirl into ice cream and persimmon (think banana) bread. Thank you for your generous spirit, Andrea! I think we’ve turned some of the persimmon dubious among us into bonafide fans.

Persimmon Season

My friend @andreanguyen88 is one of the most gifted cooks I know. Last fall, she sent us a box of Fuyu persimmons from Santa Cruz. We froze some and finally defrosted them recently, scooped the pulp, made some preserves with bourbon and cardamom, and used that to swirl into ice cream and persimmon (think banana) bread. Thank you for your generous spirit, Andrea! I think we’ve turned some of the persimmon dubious among us into bonafide fans.

Persimmon Season

My friend @andreanguyen88 is one of the most gifted cooks I know. Last fall, she sent us a box of Fuyu persimmons from Santa Cruz. We froze some and finally defrosted them recently, scooped the pulp, made some preserves with bourbon and cardamom, and used that to swirl into ice cream and persimmon (think banana) bread. Thank you for your generous spirit, Andrea! I think we’ve turned some of the persimmon dubious among us into bonafide fans.

On today’s episode of #TinfoilSwans, Food & Wine editor in chief Hunter Lewis (@notesfromacook) shares the untold story behind the magazine’s iconic Best New Chefs list and reveals the 2025 class. From the intense debates that shape each year’s Best New Chefs decisions to the lessons he’s carried from his days as a three-sport “prep jock,” line cook, and local journalist, Lewis reflects on the long, strange trip that led him to the helm of Food & Wine. Listen to the full episode at the link in bio and subscribe to follow the rest of the season 🎧.

🎥: @lottiebl

Ribs ‘n Rosé.

Smash burgers, toooooo.

Ribs ‘n Rosé.

Smash burgers, toooooo.

Ribs ‘n Rosé.

Smash burgers, toooooo.

Ribs ‘n Rosé.

Smash burgers, toooooo.

Ribs ‘n Rosé.

Smash burgers, toooooo.

Ribs ‘n Rosé.

Smash burgers, toooooo.

Ribs ‘n Rosé.

Smash burgers, toooooo.

Practice what you publish.

Pan-roasted Sonoma Co. chicken with Sun Gold tomato pan sauce.

A recent summer riff from my August issue editor’s letter. Sear chix skin-side down. Flip and finish in oven. Set chix aside. Add tomatoes to the pan juices along with roasted garlic cloves, shallots, rosemary, and thyme. Deglaze with white or rose wine, stir in chicken stock. Reduce and swirl in with a nob of butter. Add the juices from the resting chix back into the sauce.

@foodandwine

Practice what you publish.

Pan-roasted Sonoma Co. chicken with Sun Gold tomato pan sauce.

A recent summer riff from my August issue editor’s letter. Sear chix skin-side down. Flip and finish in oven. Set chix aside. Add tomatoes to the pan juices along with roasted garlic cloves, shallots, rosemary, and thyme. Deglaze with white or rose wine, stir in chicken stock. Reduce and swirl in with a nob of butter. Add the juices from the resting chix back into the sauce.

@foodandwine

Practice what you publish.

Pan-roasted Sonoma Co. chicken with Sun Gold tomato pan sauce.

A recent summer riff from my August issue editor’s letter. Sear chix skin-side down. Flip and finish in oven. Set chix aside. Add tomatoes to the pan juices along with roasted garlic cloves, shallots, rosemary, and thyme. Deglaze with white or rose wine, stir in chicken stock. Reduce and swirl in with a nob of butter. Add the juices from the resting chix back into the sauce.

@foodandwine

Practice what you publish.

Pan-roasted Sonoma Co. chicken with Sun Gold tomato pan sauce.

A recent summer riff from my August issue editor’s letter. Sear chix skin-side down. Flip and finish in oven. Set chix aside. Add tomatoes to the pan juices along with roasted garlic cloves, shallots, rosemary, and thyme. Deglaze with white or rose wine, stir in chicken stock. Reduce and swirl in with a nob of butter. Add the juices from the resting chix back into the sauce.

@foodandwine

Got lucky on the Truckee!

Thanks for the fight, fish. You gave and you took.

Grateful for our guide @bearded_trout30 who put us on a beautiful stretch of water on a cool, foggy summer morning with my brother and cousin @waltondanson @wscottpeterson

Charcoal-Grilled Chicken Wings, but make them @chezpanisse and serve them with crudités, a hunk of blue cheese, and a cold bottle of @domaine_de_fontsainte rose

A new recipe from my backyard inspired by my Sonoma Co. restaurant days. In the August ‘25 issue @foodandwine and online now.

📷 @protazio
👩‍🍳 @margaretdickey
🪮 @julia_bayless98

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

The @foodandwine Classic in Aspen always marks the halfway point of our editorial calendar year and this #fwclassic —the 42nd—also marks my 8th year at the helm of this storied brand. I’m so damn grateful and fortunate to work alongside our team of gifted humans and be in community with the hospitality industry. A giant thank you to all of my colleagues @dotdashmeredith and the chefs, drink pros, consumers, sponsors, and volunteers who make this event so meaningful.

Highly recommend working from Charleston. Hit some new spots and old faves with the fam.

@tuttichs
@mercichs
@porchettashop
@lewisbarbecuechs
@sullivansfishcamp
@167_raw
@babascharleston
@weltonstinybakeshop

Can’t wait to come back before #fwclassicchs

If that all sounds good to you, we’ll see you in Aspen June 20-22! Don’t miss out on the greatest culinary event of the year and secure your ticket now at the link in bio.

🎥: @dotdashmeredith, @bravotv, @gettyimages

#foodfestival #foodevent #aspencolorado

A kitchen renovation may seem like a daunting task but with these helpful tips from F&W Editor in Chief Hunter Lewis (@notesfromacook), you’ll be enjoying a delicious meal in your new kitchen in no time — well, maybe a little time 😉. Find more things to consider while redesigning your kitchen, including a full reno checklist, at the link in bio.

🎥: @chloe.gebacz

#kitchenrenovations #renovationideas #renovationtips #kitchentips