George Vedder, a line cook since fifteen and a journalist since eighteen, currently covers the food world at the Savannah Morning News and Savannah Magazine. He is the founder and E.I.C. of Blunt Food Magazine, an independent culinary publisher since 2024.

 

George enjoys applying the rigor of research to an especially extreme degree in the most inconsequential events. While much of his published work has been rightfully steeped in the real-life gastronomical world and its many subcultures, George finds equal comfort in historical and experimental fiction. His pastimes include jaywalking, swimming, and listening to Björk.

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