Location
Warwick, Rhode Island
School
University of Rhode Island, Community College of Rhode Island
Expertise
Novelty food and snack reviews, Budget cooking, Baked goods aficionado
- Ed discovered his passion for food as a child. He spent all his time learning from his father, a professional chef. He would stand attentively by his side, watching as he cooked their nightly family dinners.
- Never one to pass up a chance to taste something new, Ed enjoys going to cheese-and-wine tastings and restaurant openings. He regularly attends the monthly "Rhode Island Food Fights," an event that pits restaurants against each other in a series of competitions to determine who makes the best burgers, pizza, tacos, and other delectable treats.
- Ed lives by the motto "anything can frittata," which he credits to his favorite life hack of using various leftovers, adding them to eggs, and transforming last night's dinner into a light, airy, and delicious breakfast.
Experience
After beginning his writing career as part of the student newspaper at the Community College of Rhode Island, The Unfiltered Lens, he quickly found himself promoted to managing editor, where his passion for journalism began to grow. He transferred to the University of Rhode Island and soon became a section editor for the university's newspaper, The Good 5¢ Cigar. Over the course of the next five years, he freelanced for papers around the state of Rhode Island, including The Providence Journal, Woonsocket Call, The Independent, and The Warwick Beacon. He also spent a year as the lead editor for the Cranston Herald, where he covered not just local government but also local restaurants and events as well. Boba waffles, the science behind what makes lemons sour, fresh-made jam, and even new school lunch menus across the city were all things he meticulously tracked and covered as a way to connect himself to his readers. Food connects us all, and whether it be covering the new fried chicken restaurant opening or a woman starting her own business selling stuffed clams using her mother's recipe, no story has more flavor than one about delectable treats. In 2023 he transitioned to his current role as the media coordinator and recruitment manager for a small behavioral therapy agency, while indulging his inner foodie as a writer for The Takeout.
Education
Ed earned an associate degree in English from the Community College of Rhode Island and a bachelor's degree in journalism from the University of Rhode Island.
The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.
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Salt and pepper can certainly deliver on a tasty steak, but there's a whole world of ingredients worth trying that will inject major flavor into a steak.
By Ed Kdonian
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