Why I Quit My Dream Job at the New York Times

My new dream job is to get healthier food onto the plates of more Americans. See below for an excerpt from my recent story in Time.

Could there be a better week to form a company specializing in vegan meals? As everyone knows, the World Health Organization last week labeled processed meat a carcinogen and said red meat was probably dangerous as well. Not news, exactly, but a further confirmation that plant-based diets are where it’s at.

It was the determination to get healthier food onto the dinner plates of more Americans that led me to leave the New York Times, where I had what most people would think was a dream job: as weekly Opinion columnist and the lead food writer for the Sunday Magazine. But really: Not only was I ready for something new, it felt like it was time to put my boots on the ground.

So when David Mayer contacted me, I was primed. Mayer is the lead investor in The Purple Carrot, a plant-based meal kit company founded in Boston by Andy Levitt last year. Dave, who never uses 100 words when he can use 1,000, wrote me a long e-mail that said, among other salient things, that he wanted to build a company so people would “cook meals with real food, talk about it, show their kids what cooking is and connect on that and what it means. Imagine the implications … if we could help …. hundreds of millions of Americans to eat vegan at least two nights a week. Make it easy, really good and affordable.”

Get the full story here.

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One Comment

  1. Adam Churvis said...

    Hey, best of luck with Purple Carrot! Great idea to reduce the amount of meat we consume and replace it with something we really need: veggies that are cooked correctly. I hope you can effectively solve the problem of time and money enough to cook this way for those who work long hours to make a living wage. It’s so tough getting home at 6:30 with three little ones who are already hungry.

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