Katharine Schub

Bio:

Katharine Schub is Pulp Lab's resident food culturist. She is currently getting her master's in food studies at New York University. Katharine has an obsession with octopus and Soviet nostalgia restaurants.

Q&A

Best vacation?

24 hr pit stop to an off the beaten track Peking duck restaurant en route to Hong Kong.

Favorite breakfast food?

My mom's matzo brei with sour cream.

Savior?

Waxing poetic with my friends about our next collaborative dinner party.

Cheap thrill?

$1 Peking duck buns in Flushing, Queens

Theme song?

These Boots Were Made for Walking

Most often found?

Kitchen Arts and Letters on the Upper East Side