Priya Krishna believes food is one of the best ways to get people engaged, whether in political and social issues or to promote cross-cultural understanding.
As a food reporter for The New York Times, she has written stories that touch on religion, sports, and even nudists. Their subjects range from how two Hawaiians gained a cult following for their restaurant in chilly Salt Lake City by targeting Mormons who miss the Hawaiian food eaten during their missionary trips to Kurdish refugees throwing the most epic and delicious tailgates at Tennessee Titans football games and an account of a visit to a nudist resort to talk to its members about why cooking naked liberates them and gives them a better relationship to their body.
Priya Krishna is the bestselling author of Indian-ish written with Ritu Krishna, and Cooking at Home, the latter written with David Chang. Her essays are included in the 2019 and 2021 editions of The Best American Food Writing. Forthcoming is a globe-trotting cookbook for children called Priya’s Kitchen Adventures (Harvest Publications, April 30, 2024).
Priya hosts On the Job, an online video series for The New York Times that looks at labor in the food industry. She has been nominated for a James Beard award and an IACP award, and in 2021, was named to Forbes’ 30 Under 30 list.
Krishna has gained national recognition for her commitment to expanding representation in food, whether profiling cooks and chefs from underrepresented backgrounds to advocating for Indian and other nonwestern foods to be considered as American and everyday as their western counterparts. In 2020, she and her colleagues of color at Bon Appétit led a movement against the company's race-based pay inequity for its video hosts; those efforts inspired a broader reckoning around the lack of diversity in food media. She continues to use her platform to fight for people of color to have better access to leadership positions, book deals and other resources for professional advancement.
Photo Marc J. Franklin