Episode Details

About six weeks after winning the James Beard Jonathan Gold Local Voice Award, Ashok Selvam was laid off from Eater Chicago. He had been there for over a decade. He was the only full-time staff member. His fingerprints were on every single story, every headline, every post. And then his supervisor sent a message asking him to check his email.

What happened next is one of the most genuinely exciting food media stories of the past year.

Ashok Selvam is a co-founder of Ravenous, a worker-owned independent food and culture publication that launched May 1st, 2026, built by five journalists who collectively decided that the future of food media did not have to look like what they had just left. Alongside co-founders Jaya Saxena, Amy McCarthy, Courtney Smith, and Francis Dumlao, Ashok has spent the past year building something that sounds deceptively simple: a publication where the writers own the work, get paid fairly, write what they actually care about, and push each other toward better stories without a publisher filtering the results.

In this episode, host Sarah Perkins sits down with Ashok for one of the most wide-ranging and honest conversations about food media, journalism, and what it actually means to build something from scratch after a career-defining moment of change. From a South Indian household on the northwest side of Chicago where his physician parents cooked in creative and improvisational ways, to newspaper journalism at Syracuse in the era of paste-up and Xacto knives. From covering happy hour legislation and building chicken wing maps at Eater, to the morning of August 6th, 2025, when he went to the gym, logged in to check assignments, and got the message asking him to check his email.



This is a conversation about identity, independence, what happens when your greatest asset is your flexibility and that flexibility is taken for granted, and how five journalists decided that the price of great journalism is a lot cheaper than going without it.

In this episode, we cover:

• Growing up on the northwest side of Chicago with South Indian physician parents who cooked creatively and improvisationally
• A dad who made his version of fried rice with basmati rice and ground beef
• A mom who made a mystery chicken marinated in yogurt and paprika that may have had Goan Portuguese origins
• The comfort food outside the immigrant household: Carson's Ribs and his son who now calls it "the rib store"
• Deciding on newspaper journalism at Syracuse much to his parents' chagrin, including paste-up duties and Xacto knives
• The slow burn romance with food writing as a vehicle for covering Chicago and bringing people together
• Being a six foot two left-handed Brown guy in Chicago food media and how standing out became an asset
• Starting as a freelancer at Eater Chicago, staying part-time just under the benefits threshold, and eventually becoming deputy city editor
• Being the only full-time staff member at Eater Chicago while his fingerprints were on every sin