“There’s plenty of good work to do. With food it can really have an impact, not only on your life but on everyone’s.” ~ Mark Bittman, New York Times Magazine
This weekend the New York Times Magazine revolves around one of my very favorite subjects – food. A few weeks ago I posted about my most recent obsession with food documentaries and my continued growing interest in sustainable agriculture. I’ve always loved to cook and have been rather dismayed that I can’t really bake that well. (I’m working on remedying the later.) Now I am putting a great priority on this activity.
Bittman’s interest in food extends not only from his interest and passion in personal health, but also public health and activism. A world that is increasingly interconnected and complex can leave us feeling paralyzed by the pace and degree of change. one person can and does make a difference. We are what we eat, and our world is also what we eat. Our food choices and how we consume our food has countless implications on the world at large. It’s an act in which we participate every day, several times per day, and it extends to all demographics. Change the way you eat, and you have the ability to change the world in a very tangible way.
The world of food is a true democracy – every person can and does make a difference.
Published by Christa Avampato
IN BRIEF
Author, journalist, digital product manager, and licensed New York City tour guide. Creator and host of NYC's Secrets and Lies. Alumna of the University of Pennsylvania (BA), the Darden School of Business at the University of Virginia (MBA), Arizona State University (Biomimicry), and the University of Cambridge (MSt in Sustainability Leadership).
I build digital media platforms, report on urban climate resilience and biodiversity, and produce live narrative experiences that connect communities to history, nature, and place.
THE DEEP DIVE
My work centers on a single thread: building systems and stories that foster deep connection to our shared world. Across digital streaming, environmental reporting, and live civic storytelling, I design experiences that help people understand complex ideas and the environments around them.
DIGITAL PRODUCT STRATEGY & MEDIA LEADERSHIP
At Carnegie Hall, I serve as Digital Product Manager, leading product strategy, operations, and technical delivery for the video streaming platform Carnegie Hall+. I translate artistic mission into scalable, high-performance streaming architecture that reaches audiences globally. Previously, I led agile product and delivery teams across operations and compliance at American Express, managed Broadway theatrical productions and national tours, and guided strategic initiatives across cultural institutions.
ENVIRONMENTAL JOURNALISM & AUTHORSHIP
As a freelance journalist, I investigate how living systems, urban infrastructure, and human culture intersect. My reported features on urban decarbonization, biodiversity, coastal resilience, and biomimicry appear in publications including Smithsonian Magazine, The Washington Post, Mongabay, Natural History Magazine, and Foreign Policy Magazine. In fiction, I write the Emerson Page young adult novel series, alongside upcoming historical fiction and nonfiction works on New York history, mythology, and human resilience. I also write Togetherhood, a LinkedIn newsletter focused on urban ecology and community restoration, and co-host the podcast Frameworks in the Wild.
LIVE EXPERIENCE & CIVIC STORYTELLING
As a licensed New York City tour guide and live event producer, I transform urban landscapes into shared narrative encounters. I created, produce, and host NYC's Secrets and Lies, an interactive live storytelling series staged across cultural landmarks including the New York Transit Museum, the South Street Seaport Museum, and the historic tall ship Wavertree. I also design and lead site-specific walking tours exploring coastal ecology, food history, and neighborhood evolution, often with partners at Climate Week NYC and the Natural Areas Conservancy.
DOUBLE OR NOTHING MEDIA
Through my independent production studio, Double or Nothing Media, I develop ventures across media, ecology, and public history:
Digital Products & Strategy: Architecting scalable digital platforms, streaming experiences, and operational models for mission-driven institutions.
Environmental Reporting & Publications: Delivering long-form reporting, books, and newsletters grounded in climate resilience and regenerative design.
Site-Specific Live Storytelling: Producing immersive live shows and educational walking tours that engage public audiences in community history.
CONNECT
Website & Production Hub: doubleornothingmedia.com and christaavampato.com
Newsletter: Togetherhood on LinkedIn - linkedin.com/newsletters/togetherhood-7273771832221089792/
Instagram & Threads: @christarosenyc
Emerson Page Novels: emersonpagebook.wordpress.com/
View all posts by Christa Avampato
“There’s plenty of good work to do. With food it can really have an impact, not only on your life but on everyone’s.” ~ Mark Bittman, New York Times Magazine
and taking it a step further, I have become nearly obsessed with trying to find the best outlet for my energy to feed the hungry – families, the elderly, children. No one in this country should ever go to bed hungry, and it bothers me that so much restaurant food is simply thrown away – it could be picked up by shelters, food pantries and banks, etc. I have found several in Florida and am checking it all out to see where I could be of the most help.
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There are so many opportunities to help in this area and the help is so badly needed!
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Christa,
What a great post, as usual, true words, to be sure. Bravo!
I would like to encourage you to develop your culinary skills: maybe even take classes. Get certified, if possible.
I really admire people who cook well. Chefs are awesome people and easily the most popular.
If you cook like a dream come true, I assure you people will surround you like bees to a hive. They won’t let you go, you will make friends, and you will obtain great business opportunities as well.
Chefs are always in demand, no matter where you live on earth.
After all, we are all suckers for a good meal. I really look forward to the day when you declare to the world that now you are a chef and you can cook meals from all over the world. Have a great day. Cheers.
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Thanks, Archan! I don’t know how grand a chef I’ll ever be but I sure enjoy the process. I am really trying to improve my baking skills and have signed up for a cupcake baking class in a few weeks. I’ll let you know how it goes!
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