WTF is a Food Writer?

I am a freelance food writer.

I am not a restaurant reviewer or food critic.

I am not an Instagram influencer. 

Reading a personal essay aloud at MOFAD in December. I love that storytelling is part of so many cultures — just like dumplings!

Reading a personal essay aloud at MOFAD in December. I love that storytelling is part of so many cultures — just like dumplings!

I write stories about people, food and food businesses. I aim to provide useful info about the world of food through carefully crafted stories with unique angles.

I currently write for Forbes.com and Bushwick Daily. I pitch other fun ideas that wouldn’t work in these publications elsewhere.

my favorite style of writing is personal essays.

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Sometimes I have to eat for research, sometimes too much, sometimes at weird times of day.

Today, ironically on Valentine’s Day, I tried two new nondairy ice cream flavors before noon. (I swear I’m OK! Don’t send help.)

I am not a product reviewer. The research is for a larger piece about new nondairy products from major brands.

I am not a food snob, vegan or a foodie. I hate when people call me any of them.

I eat dairy, but not all the time. I’m a big fan of dairy ice cream (though almond milk cookie dough is pretty legit), plain Greek yogurt and butter.

I know how to cook. I like to cook. I’m not a chef.

I’m not a nutritionist, medical expert or life coach. I like hearing about people’s eating habits. Sometimes that inspires stories. 

Doughnuts: a perfectly acceptable way to shush me for a minute or two.

Doughnuts: a perfectly acceptable way to shush me for a minute or two.

I respect people’s choices and understand it’s hard (if not impossible) to always make the “right” ones. I won’t preach, but I may babble, especially if I’m near a table of snacks. Beware. Feel free to shush me by presenting something soft, sweet and doughy or garlicky and crunchy.

Read highlights of my published articles on my portfolio! Grab a sweet treat and a cozy seat.

[Spoon drop.]

Happy Valentine’s Day!  

Love,
Beth