Joe Nasta
School
United States Merchant Marine Academy
Expertise
Easy Weeknight Recipes, Food In Pop Culture, American Cuisine
- Joe Nasta is the head curator at Stone Pacific Zine, a multimodal digital publication that features creators with non-traditional backgrounds.
- Ze loves going out to eat in Seattle, and you can probably find zir slurping noodles at Ramen DANBO or digging into a Doritos walking taco from Cuff.
- Zir first book of poetry "I want you to feel ugly, too" was released as a limited handmade edition in 2021.
Experience
Joe Nasta (ze/zir) is a writer and editor working in Seattle, Washington. An ultimate foodie, Joe loves keeping up with the latest food industry and pop culture trends and sharing them with all of zir friends over a delicious meal. From finding tricks to use in the kitchen to checking out the new restaurants that opened on Capitol Hill, Joe seeks to celebrate the joy food brings to our lives. Zir writing has appeared in The Rumpus, Pidgeonholes, PRISM international, and others.
Education
Joe has a degree in Marine Engineering and Shipyard Management from the United States Merchant Marine Academy and traveled the world on a research vessel, exploring local food culture in Honolulu, Chile, New Zealand, San Francisco, Greece, and more. Ze has studied writing independently for many years with an emphasis on poetry and personal narrative.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
