Last I checked, I’m the only Layla Schlack in the world–certainly the only one in Connecticut, where I’ve landed for the time being after five years in Brooklyn.
In addition to that prestigious distinction, I’m also associate editor at Fine Cooking magazine. It’s a dream job, where I eat all kinds of delicious things, am surrounded by people who think about food exactly as much as I do, and commission recipes from some of my culinary idols. I’m still adjusting to the magazine’s use of the Oxford comma.
Previously, I’ve been a food-and-craft freelancer; senior (/managing, informally) editor at United’s magazine, Hemispheres; and a copy editor at The Eagle-Tribune publishing company. I also copy edited at In Touch for just long enough to know that I’m not cut out for the entertainment world.
I welcome feedback and questions about how to make a meal for $2.50 a head, groom a small dog, or adapt a knitting pattern–all at the same time, even! Drop me a line at firstname.lastname@example.org or twit me at @laylaschlack.
If you are looking to contact me about products for consideration in Fine Cooking or other Fine Cooking-related matters, please email email@example.com.