Emma Janzen - Imbibe Magazine

<p><a href="https://www.emmajanzen.com/">Emma Janzen</a> and I have known each other for years. Well, in the sort of way that two people on Twitter who have never met in person can. We’ve traded messages, likes, and retweets. She’s a talented writer and photographer who possesses a great eye for detail while not losing focus on the story. She’s someone whose work I’ve followed for a long time and who I’ve wanted to have on the podcast. </p><p><br></p><p>Her career is a melange of multimedia endeavors. After focusing on audio and video editing, she graduated with a degree in film. She didn’t plan on being a journalist but her background skills set her up perfectly for the new coming age of reporting and social media. </p><p><br></p><p>She started her career working at the Austin-American Statesman in Texas after college. Living, working, and drinking in Austin, Emma had a front row seat for the nascent cocktail scene growing in the city. She reported on all things drinks there, shooting photos and video to accompany her articles, years before this would become regular practice in the industry. Emma then moved to Chicago, where she worked as a freelance writer, which is where she started focusing more on beer. She then got a job with <a href="https://www.instagram.com/emmajanzen/?hl=en">Imbibe Magazine</a> as the digital content editor. </p><p><br></p><p>Emma is responsible for everything you see on Imbibe’s website. She runs the editorial calendar, helps select and write stories, shoots photos, sources and curates recipes for the publication. She’s also the author of several books, including Mezcal: The History, Craft and Cocktails of the World's Ultimate Artisanal Spirit, which was nominated for a James Beard Foundation award in 2018. Her latest book, a collaboration with co-author <a href="https://www.momosejulia.com/">Julia Momose</a> of Kumiko in Chicago, is <a href="https://www.penguinrandomhouse.com/books/611572/the-way-of-the-cocktail-by-julia-momose-with-emma-janzen/">The Way of the Cocktail: Japa