Summary

• 25+ years as an editor and writer for major publications and websites, including History.com and Atlas Obsura
• Features writer for New York Times food section
  

Experience

Sam Perkins has written and edited articles on economics, finance, health, wine, travel, and architecture for print and online outlets, including Parenting, Hearst Publications, Zagat, The New York Times, and Reader’s Digest. He's co-authored books on French wine and poetry in translation.

Education

Sam has a baccalaureate in philosophy from Lycée Vaugelas in Chambery, France, and a bachelors in English from Hꦺarvard College.

Quote from Sam F. Perkins

Nothing teaches patience ౠlike the rewards of compound interest♏.