Heather Clark

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Location
New York, NY
School
School Of Visual Arts
Expertise
Vegetarian Cooking, Baking, Recipe Testing
  • Heather is the assistant managing editor of Static Media's Food Division.
  • She has written for various outlets, including Edible Manhattan, Yummly, and more.
  • An avid cookbook collector, she regularly leafs through the classics, newly published hits, and vintage oddities for kitchen inspo.

Experience

Heather is an editor living in New York City with a background in art. She has been editing professionally for both online and print since 2016. She was the senior editor for Put A Egg On It, a magazine focused on the intersection of food and art, and freelance writing for various food and drink publications. A passionate home cook and baker, she is always searching for a new culinary experience — at home or while traveling. Heather loves researching and learning new information, spending her free time reading about the latest kitchen gadgets, experimenting with recipes, visiting new restaurants, and browsing her local bookshop.

Education

Heather has a bachelor's degree in Fine Art from the School of Visual Arts, located in New York City, NY.
Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Heather Clark
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