Georgia Freedman

Georgia Freedman
Education: BA in International Politics, Columbia University
Expertise: Home cooking, California foodways, Southwestern China, Jewish cuisine, Feeding kids, Food and travel
  • Georgia is the former managing editor for Saveur magazine.
  • Georgia's writing has appeared in Food & Wine, Saveur, Martha Stewart Living, Taste Cooking, The Wall Street Journal, and other publications
  • Georgia is a cooking teacher, editor, and author of two cookbooks, "Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province," and "There’s Always Room for Chocolate"


Georgia Freedman is a food writer and editor based in Oakland, California. Formerly the managing editor of Saveur, Georgia has written for a variety of food- and travel-focused publications including Food & Wine, The Wall Street Journal, Afar, Martha Stewart Living, the San Francisco Chronicle, and Serious Eats.

She is the author of two cookbooks: "Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province" (Kyle, 2018), which she researched over the course of several years while living and traveling in China, and "There’s Always Room for Chocolate" (Rizzoli, 2016), which she wrote with the owners of Brooklyn’s The Chocolate Room. Georgia also teaches cooking classes and works as a freelance editor for a variety of publications and companies.

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