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Line Cook, Journalist, Other Things.
Every time I sink my knife into a flounder, or a yellow tile, or a lobster, or a Pig's Ear, or a sheepshead, or a duck liver, the damn thing must possess me and write for itself. I mean, it's miraculous that words still leave my fingertips after cooking for hundreds of people over twelve hours a day. Thanks, Redfish.
George Vedder, a line cook since fifteen and a journalist since eighteen, currently works at The Grey Restaurant in Savannah, GA and the Savannah Morning News. He is the founder and E.I.C. of Blunt Food Magazine, an independent culinary publisher since 2024. His hobbies include jaywalking and listening to Björk.
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