Contact Us
CITY Newspaper
250 N. Goodman St.
Rochester, NY 14607
Phone: 585-244-3329
Fax: 585-244-1126
Don't know where to start?
585-244-3329; themail@rochester-citynews.com
(Contact for: General questions; letters to the editor)
Want to submit an event for our calendar section?
Calendar editor: Katherine Stathis
244-3329 x 32; kstathis@rochester-citynews.com
Calendar/event listings:calendar@rochester-citynews.com
Concert listings:music@rochester-citynews.com
Questions about distribution or a subscription to CITY?
Circulation manager: Katherine Stathis
244-3329 x 32; kstathis@rochester-citynews.com
Editorial department
News section
Editor/Co-Publisher: Mary Anna Towler
244-3329 x 11; matowler@rochester-citynews.com
News staff writer: Tim Louis Macaluso
244-3329 x 18; tmacaluso@rochester-citynews.com
News staff writer: Jeremy Moule
244-3329 x 19; jmoule@rochester-citynews.com
Arts & Entertainment section
A&E editor: Rebecca Rafferty
244-3329 x 30; rrafferty@rochester-citynews.com
Music editor: Jake Clapp
244-3329 x 25; jclapp@rochester-citynews.com
Music staff writer: Frank De Blase
244-3329 x 17; frank@rochester-citynews.com
Digital
Digital editor: Kurt Indovina
244-3329 x 17; kurt@rochester-citynews.com
Art department
artdept@rochester-citynews.com
Art director/Production manager: Ryan Williamson
244-3329 x 12; ryan@rochester-citynews.com
Designers: Renée Heininger, Jacob Walsh
Advertising department
Account executive/Co-Publisher: Bill Towler
244-3329 x 20; btowler@rochester-citynews.com
New sales development: Betsy Matthews
244-3329 x 27; betsy@rochester-citynews.com
Account executive: David White
585-730-2666; david@rochester-citynews.com
Classified sales/Legal notices: Tracey Mykins
244-3329 x 10; tmykins@rochester-citynews.com
Operations and circulation
Business manager: Angela Scardinale
244-3329 x 13; ascardinale@rochester-citynews.com
Circulation manager: Katherine Stathis
244-3329 x 32; kstathis@rochester-citynews.com
Guides & Special Issues
This Week's Issue
Rochester's food culture has never existed in a vacuum. In this year's edition of DISH, we focuse less on the food itself and more on the effect those factors like history, tradition, and trends have had on creating the cuisine read more ...