Weston Smith is an editorial intern for CulEpi. He's a food and beverage professional living and working in New York City - cooking these days at a wine bar in Inwood, with a background in coffee, wine, and front-of-house management. His first book, SUBSTANCE, is a fictional poetry work about life as a food runner in New York restaurants (which he printed and bound with a homemade press). He is currently working on a novel.