Farideh Sadeghin’s Grub Street Diet

"I spend my days in the Munchies office kitchen in Williamsburg testing and developing recipes: I worked on gluten-free almond-and-blueberry scones (they came out good but maybe a little salty), pickled and gravlaxed salmon and cooked salmon for lunch, tasted an intern’s katsu sando, set up a station for Abra Berens to make a stewed eggplant-and-tomato dish, experimented with Rhode Island-style stuffies (too much hot sauce), and ate a big bowl of Amanda’s shredded cabbage and arugula salad. The office is always stocked with M&Ms (I keep a stash in the freezer) and on Fridays Vice provides bagels and Peter Pan doughnuts." - Chris Crowley