What I Eat
Nikita Richardson Embraces Moka Pot Therapy Through the Pandemic
When it comes to cooking, the Brooklyn-based food writer keeps it simple, right down to the cult-worthy coffee maker
Nikita Richardson, a kitchen and dining reporter at New York Magazine’s The Strategist, left the office in early March after someone in the building tested positive for Covid-19. Employees were told they would be able to return in just a couple of days. Over three months later, the magazine’s staff is still working from home and covering restaurant industry news from afar.
Lately, Richardson, formerly of Grub Street and Bon Appétit, has written about NYC restaurateurs getting creative in order to stay afloat, where to buy fresh seafood right now, and how to make coffee at home that tastes like the brew from your neighborhood café, among other things.
She’s also been in the news recently for speaking out about racism during her time as an employee at Bon Appétit, along with other current and former staff members. While the toxic and racist culture at Bon Appétit is just being made public now, Richardson has been writing about finding her place in food media as a Black woman for years.
