A Día de Muertos editorial package celebrating memory, family, and Mexican culinary traditions. I developed and wrote the recipe for Champurrado and its accompanying personal essay honoring my grandmother and great-grandmother, while editing recipes by Food & Wine Best New Chefs Isabel Coss, Claudette Zepeda, Edgar Rico, and Fermín Núñez. The package brought together original reporting, recipe development, and editorial collaboration to explore remembrance through food.