Charlie Miller
Charlie Miller is a multimedia food journalist for The Post-Standard who uses restaurants, bars and everyday dishes to chart where people eat, gather and have fun. He looks for the best in food, drinks and entertainment and turns those finds into reported guides, recurring series and video dispatches that define the local dining scene. His work is distinguished by structured food tours, service-minded details and a playful tone that still gives readers enough specifics to plan a meal or an outing.
Restaurant and bar coverage that treats venues as gathering places
Miller covers the restaurant and bar beat by treating each place as a social hub as much as a business. In his first-look feature on the Scoops ice cream shop, he frames the new parlor not just around flavors but around its ambition to serve as a community hub. He reports on the broader dining scene through stories on venues that range from a motel restaurant singled out as a “Hidden Gem of CNY” to a cheese shop whose manager placed second in a national competition, emphasizing both atmosphere and local pride. His coverage of food festivals, including a detailed guide to the Taste of Syracuse that walks readers through 16 specific samples to try, shows the same focus on where people congregate and how they experience these events.
Beyond openings, Miller tracks the evolution of long-running establishments and their signature items, writing pieces that spotlight things like a flight of wings and a “bacon bomb” at a bar or restaurant. When he reports on individual businesses, he routinely includes prices, menu details and operating hours, such as listing the cost of a chopped cheese sandwich, the add-on price for fries and a drink, and the shop’s daily schedule at a deli he profiles. That mix of scene-setting and practical information makes his beat coverage useful both for understanding the food landscape and for deciding where to go next.
Signature series that turn meals into reporting projects
Miller’s work is defined by ambitious, named series that treat familiar foods as the subject of sustained reporting projects.
His CNY Pizza Tour sets out explicitly to answer the long-running debate over who has the best pizza, with a plan to visit more than 50 pizzerias, sample their most popular pies, score each one and introduce readers to shops they may never have heard of. In the Syracuse Sandwiches series, he zeroes in on individual sandwiches, such as a New York–style chopped cheese that draws crowds at Sammy’s Deli & Grill, describing the build, the portion size and the add-on deals.
These projects are framed as quests, but they rely on systematic visits, tasting and structured assessments rather than casual opinion.
His Diners of CNY tour applies the same approach to breakfast spots, culminating in a wrap-up piece reflecting on what 19 stops taught him about the region’s morning rituals.
That story organizes his findings into categories like “Best Breakfast with a Backstory,” and pairs food observations with anecdotes, such as sharing a meal with a retired basketball coach at a standout diner. Miller also extends the “hidden gems” idea into a series that can elevate unexpected places, including a motel restaurant, by treating them with the same attention as more celebrated venues. Across these series, the pattern is consistent: he picks a everyday category - pizza, sandwiches, diners, under-the-radar spots - and turns it into a beat-long investigation that readers can follow over time.
Service-focused guides delivered with a sense of fun
Miller’s stories are written to help people decide what to eat and drink, and they lean heavily on clear, concrete guidance. In his Taste of Syracuse guide, he suggests readers think of the article like an “employee picks” aisle, then names specific $2 samples and describes what makes each worth trying.
His sandwich coverage similarly breaks down prices, combo options and what to expect from the portion, such as explaining the cost of an $11.99 chopped cheese and the extra charge to turn it into a meal with fries and a drink. Even when he is working within a playful frame - rating pizzas on a tour or highlighting a “bacon bomb” - he keeps the reporting anchored in details that matter to diners: what to order, how much it costs and what kind of experience they can expect.
That tone extends to reflective pieces, where he uses categories and informal labels to organize the beat without sacrificing specificity. In the Diners of CNY wrap-up, for example, he shifts between awarding superlatives and recounting stories from his visits, showing how a breakfast plate can reveal something about the place that serves it. His hidden-gem pieces and festival guides are similar, blending enthusiasm with precise descriptions that make the recommendations feel both fun and usable.
This combination of light, conversational framing and careful, service-oriented detail is a defining feature of his coverage.
Multimedia reporting and a visible presence across platforms
As a multimedia journalist, Miller carries his food beat beyond traditional articles into video and social formats. On TikTok, he introduces the “Syracuse Sandwich of the Week” series on camera, positioning it as a way to shake up viewers’ go-to orders and using short videos to show the featured sandwiches up close. Instagram reels promote his CNY Pizza Tour, framing it as a mission to settle the debate over the best pizza and inviting audiences to follow along as he visits different shops.
In another reel tied to his Diners of CNY project, he appears in a diner and narrates his ongoing tour of breakfast stops, reinforcing that he is physically on the beat and not just writing from afar.
Local restaurants and food businesses amplify his work, sharing his stories and publicly thanking him and the outlet for highlighting their role in the growing food scene. His presence in community food groups and social posts - where his reporting is cited when people discuss restaurants closing or standout menu items - shows that his coverage is part of the ongoing conversation around where to eat.
Taken together, the videos, series branding and social feedback underline that Miller is not only reporting on the food beat but also serving as one of its most visible narrators.
4 more food journalists.
Aaron Guerrero
Aaron Guerrero is head of the digital department at Miami’s Community Newspapers, where he pairs restaurant coverage with community-facing content. He focuses on how Miami-area restaurants evolve, celebrate, and experiment through new concepts, menus, and neighborhood-focused dining experiences. He reports on restaurant openings, such as an Italian food hall at Plaza Coral Gables, new executive lunch menus, and wood-fired Latin steakhouse brunches, explaining what sets each venue apart. He also covers awards, like a Wine Spectator honor for an Italian chophouse, and events that turn dining rooms into social hubs. His bylines extend to features on sports-themed gatherings, civic renamings, local visits to restaurant programs, sponsored community pieces, and official notices. His work is straightforward and descriptive, helping readers and local businesses connect around specific openings, promotions, and dining experiences.
Aarron Fleming
Aarron Fleming reports on how courts, jails and public safety systems work over time. He is a reporter at The Daily Memphian covering public safety, the local court system, suburban news and business developments in North Mississippi. His work follows trials, sentencing, appeals, plea deals and judicial decisions, including major cases tied to Tyre Nichols and rapper Young Dolph. He also covers jail conditions, inmate deaths, crime data, prosecution units, trafficking, shootings and public-order incidents. His suburban reporting examines cannabis businesses, restaurant openings and how commercial growth affects communities such as Olive Branch. Fleming previously covered education in the same newsroom. He uses clear, unadorned prose to explain legal steps, deadlines, institutional problems and the political, commercial and community effects of public-safety decisions.
Alana Al-Hatlani
Alana Al-Hatlani is a food writer and editor who treats recipes, restaurants, and food features as ways to explore culture, community, and the business of eating. She works on the food team at Southern Living, overseeing and contributing to print recipes and reported features. Her pastry-focused, restaurant-tested perspective comes from time in restaurant and bakery kitchens. She helps plan and write monthly food packages, including “The South’s Most Treasured Desserts,” and wrote “8 Summer Recipes Our Editors Make Every Year.” She also writes recipe tips, ingredient explainers, restaurant guides, and reported stories about workers, owners, and communities. Her subjects include regional specialties, dining scenes, kitchen basics, and food industries. Her work has appeared with OpenTable and Yahoo. She reports on the ground, explains techniques clearly, and connects specific dishes and places to larger stories about food and livelihood.
Alana Edgin
Alana Edgin is a business reporter whose strongest focus is food, restaurants and consumer-facing businesses. She works at the Lubbock Avalanche-Journal and has also had work syndicated across AOL and Yahoo News. She covers new openings, closings, expansions and franchise growth, along with retail, health, services, corporate news, data incidents, business support programs and sponsorships. Her reporting includes detailed roundups of new restaurants and businesses, coverage of El Pollo Loco’s opening, and stories on burger trucks, dessert shops, Vietnamese sandwich restaurants and gourmet markets. She also contributes to food and drink reviews, including fall coffee and jerky comparisons. Edgin reports with practical “what, when, where” details, structured comparisons and clear explanations of how offers, partnerships and business changes affect consumers and the local economy.