Erica Marcus

Bio

Erica Marcus has covered food for Newsday since 1998.

She has written features about the provenance of the Yukon Gold potato, the controversy over matzoh brie, the mystery of the soft-shell lobster, the secrets of Italian ice and many many articles that attempt to justify the hundreds of dollars she spends every year on knives and knife-sharpening.

Since 2005 she has written a weekly column, Burning Questions, in which she answers readers' questions.

In 2002 her article, "A Knish is Still a Knish," was nominated for a James Beard award, and last year she won the New York Newswomen’s Club Front Page award for her "Food Without The Fuss: a history of TV Dinners."

After graduation from Swarthmore College, Erica took a job at Crown Publishers, first in production and later in editorial. She rose to the rank of Senior Editor and worked on a wide range of books, including many award-winning cookbooks.

She left book publishing for newspaper journalism the same year she left Manhattan for her ancestral home of Brooklyn, where she still lives.