Janice Schreiber
Janice Schreiber connects detailed seafood price reporting with the structural forces shaping global protein markets, with a focus on how supply, demand and regulation play through to commercial outcomes. She is managing editor for the seafood department at Expana and a longtime market reporter for SeafoodNews, specialising in salmon, crab, groundfish and scallops and the way these commodities move through wholesale and retail channels. Her work also tracks how labour enforcement and franchise models affect prepared sushi operations in grocery stores, including worker misclassification cases in California.
Seafood Markets And Price Reporting
Schreiber’s core coverage is the seafood commodity market, where she reports on farmed and wild salmon, king crab, snow crab and Dungeness crab alongside other key groundfish and scallop species. She has years of experience as a protein market analyst and seafood division leader, using that vantage point to follow price trends, volume movement and market sentiment across major species and product forms.
At Expana she leads the seafood department, coordinating global seafood analysis so that pricing and market commentary reflect developments across production regions and consuming markets rather than isolated data points.
Her expertise in salmon markets is recognised outside trade media, with Expana highlighting her insights on rising salmon prices in coverage by a major general-interest newspaper. Across these roles she focuses on the commercial realities of the seafood trade: how species-specific dynamics such as farming cycles, catch levels and inventories translate into transactional benchmarks and forward expectations.
Species Focus: Salmon, Crab And Groundfish
Within the broader food beat, Schreiber’s work is defined by close attention to a set of core species that anchor the global seafood business. She specialises in salmon, tracking both farmed and wild markets and the way shifts in supply, logistics and demand affect fresh, frozen and value-added offerings. Her crab coverage spans king crab, snow crab and Dungeness crab, reflecting a mix of high-value and volume-driven segments where quota changes, import flows and retail promotions can rapidly move prices. She also follows crab meat and groundfish, giving equal weight to commodity inputs used in processed products and foodservice as to headline species seen at the seafood counter. This species-level focus underpins her broader reporting, allowing her to situate daily and weekly market changes within longer cycles in production, regulations and consumer buying patterns.
Prepared Sushi And Grocery Retail Labor Cases
Schreiber extends her food coverage into prepared sushi operations in grocery stores, where labour practices intersect directly with how sushi is produced and sold at the retail level. Her reporting on San Diego County’s lawsuit against grocery sushi franchise companies covers allegations that sushi chefs working in supermarket counters were misclassified as independent contractor “franchisees” instead of employees, with knock-on effects for wages, overtime, paid sick leave and other basic workplace protections.
In that work she draws on civil complaints and statements from labour authorities to detail how companies such as Ace Sushi Franchise Corp., Advanced Fresh Concepts Franchise Corp. and FujiSan Franchising used franchise structures while retaining operational control over recipes, food quality, schedules and production requirements. The coverage sits at the junction of labour enforcement and food retail, showing how business models built around franchise arrangements can reshape the economics of grocery sushi for both workers and the companies that staff in-store counters.
By situating this case within her broader understanding of prepared foods and seafood supply chains, she links worker misclassification directly to the reliability and cost of ready-to-eat sushi offered to shoppers.
Industry Engagement And Commentary
Beyond written coverage, Schreiber is a visible figure in seafood industry media and analysis.
She has held senior editorial and market reporting responsibilities within a major commodity price reporting organisation that underpins SeafoodNews, reinforcing her role as both an editor and working market reporter. Her expertise is featured on industry podcasts, including appearances discussing snow crab market developments and broader seafood pricing trends.
Through these channels she provides commentary that complements her written analysis, translating technical market movements into clear explanations for industry audiences. Expana also points to her as a seafood specialist when highlighting the organisation’s presence in external media, underscoring her role as a go-to voice on seafood prices and market conditions.
Taken together, her editorial leadership, price reporting and public commentary mark her out as a specialist whose food coverage is anchored in the mechanics of the seafood trade rather than lifestyle or recipe content.
4 more food journalists.
Aaron Guerrero
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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.