Sentences with phrase «food writer in»

I am a Certified Holistic Chef and food writer in my hometown of Nashville, Tennessee.

Washington, DC (till Sept) About Blog Traditional, Seasonal and regional German food as explored by a British food writer in Riesling country: recipes, travel and restaurant tips, culinary traditions and more.

After earning a degree in pastry arts from the Culinary Institute of America, she worked as a travel and food writer in locations ranging from McMurdo Station in Antarctica to the South Island of New Zealand.

Not exact matches

There's a good reason why Bon Appétit is still relevant over 60 years after its founding: Because its writers and editors really know food, and know how to present cooking in a way that's approachable.

Today's guest column is a doubleheader: In part one, Fortune writer John Kell looks into why Big Food wants to play the VC game; in part two, Fortune writer Jen Wieczner breaks down the biggest IPO of the year: Snap IncIn part one, Fortune writer John Kell looks into why Big Food wants to play the VC game; in part two, Fortune writer Jen Wieczner breaks down the biggest IPO of the year: Snap Incin part two, Fortune writer Jen Wieczner breaks down the biggest IPO of the year: Snap Inc..

The accoloade was given as part of Monocle's «Travel Top 50» — a list of best - in - class experiences, food, services, and products in their fields decided by Monocle's international team of editors and writers.

In his new book, The Food Police: A Well - Fed Manifesto About the Politics of Your Plate, Lusk takes direct aim at Pollan, charging that he and other writers, like The New York Times» Mark Bittman, are «food socialists» who are «slowly leading us down the road to serfdom.&raFood Police: A Well - Fed Manifesto About the Politics of Your Plate, Lusk takes direct aim at Pollan, charging that he and other writers, like The New York Times» Mark Bittman, are «food socialists» who are «slowly leading us down the road to serfdom.&rafood socialists» who are «slowly leading us down the road to serfdom.»

As much as any other writer, he is responsible for embedding terms like «locavore» and «slow food» in the public consciousness and normalizing the idea that eating can be a political act, even if you aren't a vegetarian.

And now, Freeman is sharing some of those secrets in a book he wrote with wife and pastry chef, Caitlin Freeman and food writer Tara Duggan.

«I think that level of transparency is admirable,» says Mark Bittman, the longtime food writer and sustainability advocate, who co-created a salad for Sweetgreen in 2014 and now considers Jammet a friend.

Staff writer Will Yakowicz talks about the Brooklyn - born food startup Megpies, which sells its fancy tarts in more than 7,500 Starbucks locations.

«It might seem like I built my business overnight, but what people don't know is that on the marketing side, It took me years of building a network of food writers, chefs, magazine editors, and other people in the industry,» echoes Luuvu Hoang, founder of Txiki Plaka restaurant.

Ms. Amidei is a writer who specializes in health and social welfare issues and a former director of the Food Research and Action Center.

Therefore, says Erik Eckholm, a writer for the Worldwatch Institute, «it is not so far - fetched as it might at first seem to say that today's driving habits in Los Angeles... can influence how many tons of food are lost to floods.»

Food writer Michael Pollan explores the origins of man's most basic culinary staples — grain, roasted meat, gathered vegetables — and advocates for cooking that preserves an integrity for the planet and a sense of joy in the body.

In the NT, Letter to the Hebrews, the writer chides the Jewish Christians that they are babes living on milk and need to be weaned onto solid food.

[124] In light of Christ's actions as the perfect second Adam, this writer would suggest that Christians have the God - given right to use those means to capture wild animals for food etc. that are economically efficient, while considering animal pain.

Charlie Hopper, principal / writer of ad agency Young & Laramore, shares views on restaurant marketing at SellingEating.com, as well as in recently published books «Nuggets, Nibbles, Morsels, Crumbs: Selected Restaurant Marketing Columns from Food & Drink International,» and «Selling Eating: Restaurant Marketing Beyond the Word Delicious.»

New York - based Josh Ozersky is a James Beard Award - winning food writer, whose work has appeared in notable national outlets including: Esquire, Time, New York Magazine, RachaelRay.com, TheWall Street Journal and more.

Vallone's flagship restaurant Tony's, «one of the Houston's most treasured restaurants,» in the words of one the city's top food writers, remains the centerpiece of his restaurant empire.

In between courses, I discussed the spicy food movement in Australia with Christine, and the comedy writer explained the finer points of rugby and Australian Rules FootbalIn between courses, I discussed the spicy food movement in Australia with Christine, and the comedy writer explained the finer points of rugby and Australian Rules Footbalin Australia with Christine, and the comedy writer explained the finer points of rugby and Australian Rules Football.

Not to mention, and this is something more and more people will declare and food writers get het up about: there is simply no more cake in fruitcake... it is simply fruit with a tablespoon of spiced up batter holding it together.

I made the very difficult decision to leave working in my dream job with Jamie and branch out on my own to tell my story in food so I quit my job, went freelance as a food stylist and recipe writer and within a year I was fortunate enough to have been spotted by my amazing publisher Louise Haines and was offered a book deal and from there my blog, newspaper and magazine columns all organically followed on.

In case you haven't read enough food blogs by writers who live on the East Coast in the U.S., it's been searing hot this summeIn case you haven't read enough food blogs by writers who live on the East Coast in the U.S., it's been searing hot this summein the U.S., it's been searing hot this summer.

The evening of the fifth was spent in a typical French flat discussing the importance of the Soil Solution and developing strategies with the Center for Food Safety's Soil Solutions Team: Organic Farmers Will Allen and Kate Duesterberg of Cedar Circle Farms in Vermont, author and freelance writer Judith Schwartz who wrote Cows Save the Planet, and others.

She is currently a food writer for Capital Style Magazine in Annapolis, MD..

Rachael Dart is a freelance writer and food blogger living in Seattle.

After earning her BA in English from the University of Washington, she quit her short stint as a Technical Content Writer to focus on food full - time!

In The Breakfast Book, legendary California food writer Marion Cunningham figured it all out: Her recipe for waffles involves a batter you mix up the night before.

Ivy is a cookbook author and food writer living in Portland, Oregon.

My understanding — 2nd hand, but from reliable «sciency» food writers, is that when you salt the bean soaking liquid, the salt gets in the bean and then causes the bean to repel water — which has explained a period of time when EVERY SINGLE time I tried to make black bean - something - or - other the little buggers came out hard, no matter how long they soaked or cooked.

Marisa McClellan is a food writer and canning teacher who lives in Center City Philadelphia.

Make waves with this rainbow trout recipe reeled in from Toronto Food Writer, Amy Rosen, Author of the best - selling Toronto Cooks in Toronto, Ontario.

Clotilde Dusoulier is a French food writer based in Paris.

Written by chicken caretaker and veteran food writer Janice Cole, Chicken and Egg chronicles the amusing, exasperating, down - and - occasionally - dirty details in the life of a first - time chicken steward.

In her book, Jenna tells her «coming of age» story including her experience of entering into culinary school with a vision of becoming a food writer.

Since then we've exchanged numerous emails, most of which are just me gushing over the beauty of a book she's been working on, and I was only too thrilled to organize a blog hop with some of our fellow food writer friends in an effort to spread the word about her crave - worthy creation.

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.

Hamilton, Ontario, Canada About Blog I'm Allison Day, a cookbook author, writer, editor, & food stylist based in London, UK & Canada.

I am the baker, recipe developer, writer, and photographer behind Marsha's Baking Addiction - a food blog mainly based on bringing you delicious and easy dessert recipes — from cakes to cookies, and everything in - between!

Here in South America, I am a food / wine writer in Santiago, Chile, they gobble up shrimp with Salsa Golf, which is like a cocktail sauce with copious amounts of homemade mayo.

She's a food writer and photographer who blogs at Pink Patisserie, and I'm excited to see the work she will be continuing to contribute in the months to come.

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.

We have some great new writers on board, in addition to existing ones, and I'm looking forward to watching how the Norwegian food coverage unfolds in the months to come.

Danish food writer Camilla Plum, in her book The Scandinavian Kitchen, calls dill «the ultimate Nordic herb,» and I agree.

Over the last nine years Mr. Ozersky, a successful food writer, editor, and TV producer, has grown Meatopia into a celebration of prey animals in all of their succulent glory.

The preliminary judges, as it turned out, were mostly media personalities and food writers who had judged for years in a row.

So when the opportunity came up to join five other food and travel writers for a culinary tour of Nassau in, I couldn't pass it up.

Food writer Tina Kanagaratnam, who grew up in Sri Lanka, agrees: «Hotter and more robustly flavored than Indian curries, the curries of Sri Lanka get their distinctive flavor from the roasting of whole spices until they are dark brown before grinding — and from extra chiles.»

It features traditional recipes such as Miso - Seared Scallops, Pinched - Noodle Soup with Pork, Salmon - Stuffed Kelp Rolls, and basics like rice, stocks, and sauces, along with sake pairings and essays on Japan in recovery from journalists and food writers.