I have lived many lives in the world of food, drinks, and travel publishing. These days, I’m happy to be senior editor at Clarkson Potter, acquiring and editing cookbooks.
Previously, I’ve edited print magazines about wine, food, and travel for more than 15 years, including Hemispheres, Fine Cooking, Wine Enthusiast, and Whetstone, and I’ve done a stint as a local food reporter for Hearst Connecticut Media. My byline has also popped up on Food & Wine, Taste, Food52, Washington Post, San Francisco Chronicle, and more.
I have an MFA in Creative & Professional Writing from Western Connecticut State University and have done some teaching with WestConn, Sacred Heart University, and Post University, as well as some one-off workshops.
Finally, I am coauthoring a book with Cha McCoy about pairing wine with foods of Africa, its diaspora, and beyond.
Want to talk to me? If you’re an agent or writer/recipe developer/content creator thinking about doing a cookbook, please feel free to email me here.
I’m always happy to talk to aspiring or emerging writers and editors about my experience in the industry. If any of this sounds like you, please drop me a note here.
Layla Schlack 
Hey UCONN girl
Blast from the past. Congrats on your success
Hope all is well and you actually remember me
Would love to see you and catch up!
LikeLike
Money Market Account
LikeLike
24/365
LikeLike
Jamaican Dollar
LikeLike
invoice
LikeLike
Handmade Frozen Computer
LikeLike
Bahrain
LikeLike
viral
LikeLike
HTTP
LikeLike
Mouse
LikeLike
driver
LikeLike
Hi Layla, nice article on local food aspiring to 30 percent. We’re the people who just planted 3000 apple trees in Greenwich. Versailles Farms is one of the leading practitioners in regenerative agriculture. It’s a revolution in growing food on many levels. In short, it’s a shift from soil chemistry to soil biology, amplifying photosynthesis, and a focus on nutrient density. The food consumer is unaware. We need to educate them. all the best, Steve
IG greenwich_versailles_farms
LikeLike