Sean Timberlake is the founder of Punk Domestics, a community and aggregation site for food preservers and DIY enthusiasts, and Senior Content Marketing Manager for Sun Basket, a healthy meal kit delivery service featuring organic and sustainable ingredients. He has been writing professionally for more than 20 years, and has written on food preservation for Cooking Channel, Food Network, Williams-Sonoma,, Sunset Westphoria, and others. He lives in San Francisco with his husband, realtor dpaul brown with their terrier mix, Giro. 



•      When did you first decide you wanted to make food your career/How did you get where you are today in the food business?
I’ve been writing professionally for 21 years. I started in tech, writing software reviews for CNET in 1996. Eventually I maneuvered my way out of tech and into travel; I was an editor for a small LGBT travel publication for a couple years. When that magazine folded, I was drawn into product management, which was also part of my path, but it left me with some creative energy that needed an outlet. I realized that when I wrote about destinations, I used food first as the lens, and so began to focus on that more exclusively. I started my personal blog in 2006, and began freelancing. During this journey I became fascinated, nay obsessed, with the topic of food preservation. This led me to launch Punk Domestics, a community for food preservers and DIY food enthusiasts, in 2010.


•      What is your favorite food experience?
Inevitably, one that is shared with good friends, good conversation, and hopefully good wine. I love to experience new things, and that’s always better in the company of other inquisitive minds. I’ve led two culinary tours in Italy, and it’s always so much fun sharing new tastes with others who are wired the same way as I am, who want to know the story behind the food, and experience it mindfully.


•      What is the most exciting thing going on in food right now, in your opinion?
Currently, I’m the Senior Content Marketing Manager for Sun Basket, a meal kit delivery service with a focus on healthy recipes and organic ingredients. It’s amazing to me to see how the grocery industry is being disrupted on all sides, and to imagine how we can better close the loop between producers and consumers based on their needs and lifestyle. It’s becoming such a rich tapestry of solutions. I suspect we will see consolidation down the road, but right now, it’s an exploding segment.


•      What advice do you have for young people who wanted a career in food (or a career in your field?)
There  are more opportunities in food than ever before, so try to be creative and think out of the box. There’s more to food than just cooking; there’s recipe development, sourcing, compliance, research, and editorial components.


•      What condiment is always in your refrigerator?
Sriracha, Tabasco, and several other hot sauces, often homemade.


•      What was your first cookbook?
The Moosewood Cookbook. I grew up with it. I still have a soft spot for hippie food.


•      What is your go-to recipe for entertaining? 
We routinely do pizza nights at our house. (My husband is the pizzaiolo; I prep the ingredients and pour the wine.) For bigger groups, we’ll often make some of our favorite dips, including the tzatziki, spicy feta, and charred eggplant recipes from Kokkari or Jerusalem, served with warm pita.


•      Where do you shop for food? 
Thanks to Sun Basket, a lot of our food arrives at our door, though it doesn’t fill the week. I enjoy going to the farmers’ market, usually in my neighborhood of Noe Valley, but if I can make it, I’ll go to Ferry Plaza. If I’m planning something special, I’ll order protein from Olivier’s or Avedano’s—the former makes a nice porchetta on special order. For more everyday, I prefer to go to Bi-Rite, as I’ve been a customer for more than 20 years, but I often resort to the Whole Foods that’s two blocks from my house.

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