Sam Worley

Photo of Sam Worley
Location
Atlanta, Georgia
School
Macalester College, University of the South
Expertise
Baking & pastries, Southern food & restaurants, Food history
  • Sam is a former professional baker with a particular love for pies — and the ability to make a pretty good pie crust.
  • At Atlanta magazine, Sam edited work that won a James Beard Foundation Award, among other honors. They've also been a judge for the Beard Awards for the past couple of years.
  • As a senior writer at Epicurious, Sam wrote everything from long profiles of food-world luminaries to short humorous pieces to recipes and cooking advice columns.

Experience

Sam is a Georgia-based writer and editor with a deep background in food journalism. Most recently, as deputy editor of Atlanta magazine, they oversaw all food and dining coverage for the monthly publication, including a few special cover packages a year. They've written on all sorts of topics for Garden & Gun, Chicago magazine, Condé Nast Traveler, Canopy Atlanta, and elsewhere.

Education

Sam has an undergraduate degree in history and religious studies from Macalester College, and recently completed an MFA in creative writing at the University of the South in Sewanee, Tennessee.

The Takeout Editorial Policies

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.

Stories By Sam Worley

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