At SpokenFood, we use editorial personas to bring different perspectives to life. Think of them as narrative tools. The writers you see here are fictionalized personas created for SpokenFood’s editorial voice. They represent the ideals, expertise, and passion behind our reporting — all content is created and overseen by our founder, whose background in news reporting and writing makes their integrity unimpeachable.
The Staff
Salvatrice “Sal” Notaro – Editor-in-Chief, SpokenFood Media
“You don’t feed people lies—and you don’t let them starve on truth.”
Salvatrice Notaro – known simply as Sal – “It means savior,” she always says – built the SpokenFood editorial mission from scratch, like her Sunday gravy — slow, with no patience for shortcuts. Born and raised in Jersey, sharpened her journalism knife at Northwestern, Sal’s spent her life in food, first as a morning segment host for “What’s On Your Plate?” at an independent TV station after college, then morphing to a consumerism watchdog in publication media. Since Covid, she’s been watching the price of food go up and the quality go down—and she’s had enough.
Her mission: Expose the rot. Protect the table. No one profits from hunger without hearing her knock. She doesn’t run a media company. She runs a kitchen of war — with editors, analysts, and reporters all pulling prep.
Food-hook: Makes Sunday gravy from scratch: “red-lead” sauce that simmers all day. Every Christmas Eve, she makes the Feast of the Seven Fishes with her Nonna Rosalia and Nonno Vito — family only, no distractions. Miss it? You’d better have a severed limb, and bring it with you.
Harper Nash – Senior Writer
“Deadlines matter…just like what’s on your stove.”
Harper Nash brings clarity to chaos. As SpokenFood’s editorial conscience, she shapes every headline with a steady hand and a sharp eye, believing the best writing cuts softly but deeply. Known for rock-steady calm under pressure and a quiet intensity that lifts the whole team, for Harper, the work is always about getting it right and telling it so it sings. When the newsroom dims and the last news crawl has been updated and all stories are set for morning, she unwinds the only way she knows how: By listening to James Taylor and Carole King, sometimes together, sometimes solo.
Food-hook: Late-night pasta with anchovies, garlic, olive oil — eaten over the sink with a glass of red, grounding her after a day of chasing (and finding) truth.
Miles Kincaid – Senior Food Industry Analyst
“The numbers never lie — but people sure try.”
Miles Kincaid used to live inside spreadsheets for the food industry. Now he uses them to tell stories — about pricing, access, and the fine print that shapes our meals. He’s methodical, precise, deeply curious and a pure student of the culinary. For Miles, data is personal — it tells us who profits and who pays. But a simple baguette to him is poetry. He’s our GroceryGorilla.
Food-hook: He takes a five-mile walk on Sunday morning, while listening to speed-metal, then makes pancakes from scratch, bakes a big sheet of bacon – the best way, he insists – grinds his coffee by hand, and segues to jazz piano in the background — a slow start before the next deep dive.
Jack Delaney – Host, SpokenFood Radio / Editor, SF Magazine
“Food has a voice. Let’s hear it.”
Jack Delaney brings SpokenFood’s stories to life. With thoughtful writing, he guides listeners through the intersection of food, power, and everyday experience. He tells the stories behind what’s on your plate — with clarity, care, and just enough bite. As the voice of SpokenFood Radio and editor of SF Magazine, Jack brings a calm intensity to every feature, whether he’s interviewing a whistleblower or reflecting on the sacred meaning of a shared meal. He favors nuance over noise and believes the best story is the one we didn’t see coming.
Food-hook: Hashbrowns, skillet-seared and pre-cooked ahead of time (he’ll share his recipe one day, we hope – it’s restaurant-quality!). One pan, a cup of good, black coffee, and a clean finish to the week.
Carmen Del Rey – Culture & Culinary Trends Contributor
Quote: “There’s always a story in food. I just hold the mic.”
Carmen Del Rey walks into kitchens—Michelin or mom-and-pop—and leaves with the heartbeat of a community. Sharp as a blade and twice as fast, she catches food trends before they trend and writes with rhythm, heat, and heart. She speaks flavor fluently—and isn’t afraid to call it bland when it is.
Food-hook: Sunday evenings, Carmen slow-roasts a chicken—not for the content, but for the smell – even tastemakers crave comfort. “It reminds me I’m home.”
Julia Chinier – Consumer Rights Correspondent
“Look at the shelves. That’s where the real story is.”
Julia Chinier was born and raised in New Orleans and attended Tulane. For them, food isn’t just tradition — it’s truth. Their reporting carries that same spirit: rich, direct, and full of depth. Whether digging into price hikes or tracing the journey from farm to shelf, Julia brings focus and fairness to every story, with the kind of quiet conviction that doesn’t need to shout. A regular soul at heart, especially when the dinner hour approaches, Julia Chinier seeks communion with nourishing food and those they treasure as fuel for the next day.
Food-hook: A diner regular, Julian keeps a running list of the best hashbrowns in town. “Crispy edges, soft center, just the right seasoning — that’s the test (…and they’re still trying to con Jack Delaney into sharing his restaurant-quality hashbrown hack). “Hopefully soon…they’re incredible! Damn you, Jack!”
[August 28, 2025: Jack Delaney, I LOVE YOU! You shared your hash browns recipe! Oh, mama’s going to burst when she has these this weekend! XO]