Emily Rudisill

  • Where are you from? Lancaster, Pennsylvania, home of killer antiquing, mud sales, red beet eggs, shoo-fly pie, and lots of cows.

  • What is your role on the team? Account Manager

  • When did you know you wanted to work in food and/or media marketing? I’ve always been highly interested in food (whether that means food systems and activism or cooking and restaurants) and magazines. I’ve tried to find jobs that somehow combine both. My first food jobs were at the cafe at Barnes & Noble, behind the counter at a gourmet market, and front-of-house at a creperie. My first post-college magazine job was at Vogue.

  • What is the most exciting part of being on the Magnum Team? We’ve all been reading about the delicate and ever-changing state of the restaurant industry—especially as we enter this new presidential term—and I feel lucky and humbled to work with an incredibly talented list of chefs who work every day to push forward and take care of their staff while creating incredible food for guests.

  • You’re ordering a pizza, only one topping allowed, what is it? Fennel sausage

  • What is a publication you are currently obsessed with? I’ve always been an avid magazine reader and collector. (When I moved into my freshman dorm room in college, I brought with me an entire plastic tub full of my favorite magazines...) Lately I’ve been digging Cleaver Quarterly, Cured, and Jarry.

  • What is the first city on your traveler’s bucket list? Mexico City

  • Where is your favorite place to eat right now? My own kitchen. Recently, I’ve been combing through my cookbook shelf for new recipes. I’ve been learning a ton from Fuchsia Dunlop’s Land of Fish and Rice: Recipes from the Culinary Heart of China. Thanks to Jen who turned me onto it!

  • What is an ingredient you cannot cook without? In no particular order: salt, tahini, and fresh herbs grown on my back porch.

  • What is your perfect happy hour drink and vittle? If I’m having a cocktail, I prefer to savor it without food. My go-to lately has been a negroni sub gin for mezcal. On the rocks, never up.