Lauren Mowery
Lauren Mowery writes about food through the lens of wine, drinks culture, and travel, with a recurring focus on how people and places shape what we eat and drink. Her coverage stands out for pairing producer‑driven stories and destination guides with sustainability and wellness themes, rather than treating food as a standalone lifestyle beat.
Wine, drinks and destination-led food coverage
Mowery is a contributor to ForbesLife, where she is described as a longtime wine writer who has worked with leading drinks and travel publications and as a former travel editor at a major wine magazine. At the masthead, she covers drinks, travel, food, and sustainable living, positioning her work at the intersection of beverage expertise and place‑based storytelling. Her Forbes portfolio includes pieces that use food and drink as a way into broader narratives, such as profiling a chef who “bet everything on South Africa,” tracing how a restaurant and its ingredients reflect a specific region and its challenges. She also writes service‑oriented travel features that weave in food, for example guidance on where to go for holiday trips that account for dining and drinking experiences as part of the journey. Across these stories, she treats wine, spirits, and local cuisine as connected parts of a destination’s identity rather than discrete subjects.
Producers, chefs and the human stories behind food and drink
A recurring thread in Mowery’s work is an emphasis on the people behind bottles and menus. In Forbes features, she profiles chefs who have staked their careers on a particular country or region, using food as a way to explore risk‑taking, entrepreneurship, and cultural exchange. Her broader writing career includes extensive coverage of winemakers and drinks producers, where she highlights craft, decision‑making in the vineyard or distillery, and the long timelines behind what appears on a table. She has written widely about wine and spirits through travel columns and tasting‑driven features, often grounding technical details in vivid accounts of the individuals and families responsible for them. This consistent focus on human stories makes her food coverage particularly suited to narratives that connect personal journeys, place, and product.
Sustainable living and wellness around food and drink
Mowery’s beat also extends into sustainable living and wellness, tying those themes directly to how people consume food and beverages. At Forbes, she is explicitly positioned as covering sustainable living alongside drinks, travel, and food. In one feature, she writes about the wellness practices of a wine and travel writer, detailing how dietary choices, fasting protocols, and strength training fit around a professional life spent tasting and traveling. That piece frames nutrition, exercise, and moderation as practical tools for maintaining health in an industry centered on indulgence, offering readers concrete routines and reflections on balance. Elsewhere, her conscious‑living work explores ethical and environmental considerations around consumption, including how to align everyday choices in food and drink with broader values and long‑term wellbeing. This facet of her coverage sets her apart from more conventional food reporting that focuses purely on restaurant openings or product news.
Wine, food and travel across multiple outlets
Beyond Forbes, Mowery has written about wine, food, spirits, coffee, and travel for a range of specialist and consumer publications. She has served as a travel editor focused on wine‑related journeys and contributes regularly to international wine magazines, where she covers regions, producers, and tasting perspectives. She is also the founder of a digital publication devoted to conscious living, built on more than a decade of writing about wine, food, and travel and their connection to lifestyle and values. Across these outlets, her work maintains a consistent emphasis on the experiential side of food and drink — how to visit places, meet producers, and integrate culinary discovery into travel — while retaining a clear point of view on quality, authenticity, and mindful consumption.
4 more food journalists.
Al Culliton
Al Culliton is a writer and historian whose work focuses on the American cocktail as a living part of food and culture, using obscure, historic drinks to show how bars, spirits and cities change. They write reported features that trace how forgotten recipes move from old bar guides back onto modern menus, reconstructing how cocktails originally tasted and explaining how new builds reshape them. Their beat is revived classics, regional specialties and low-proof aperitifs, covered one drink at a time with close attention to specs, technique, glassware and service. They write about cocktails as cultural artifacts tied to specific communities and geographies, using single recipes to explore place, identity, regional traditions and diaspora histories. Across masthead work and recipe writing, they combine primary-source research with present-day reporting from working bars, in precise, accessible prose grounded in technical detail.
Alaina Chou
Alaina Chou stands out for rigorously testing food and kitchen products and turning those hands-on trials into clear shopping advice. She is a commerce writer at Bon Appétit and Epicurious, where she makes newsletters and shopping guides for home cooks. Her beat is food commerce, with coverage of air fryers, meal kits, protein powders, pepper grinders, electrolyte drinks, and cookbooks. She focuses on what is worth buying, how it performs, how it tastes, and how it fits daily routines and wellness. She also writes sale-driven lists and roundup pieces, and she has worked on Bon Appétit’s Feel Good Food Plan. Her reporting is practical, direct, and grounded in product testing.
Amadea Tanner
Amadea Tanner is a food journalist for Daily Meal whose distinct focus is food history, culinary nostalgia, and the way everyday dishes reveal broader cultural stories. She covers canned baked beans, boomer-era casseroles, cowboy trail food, and sailors’ rations to show how preservation, technology, labor, and survival shaped familiar staples. Her beat includes retro recipes, mid‑20th‑century home cooking, old-school ice cream flavors, and vintage cookbooks, treating them as records of household budgets and aspirations. She also reports on kitchen culture and domestic design, from breakfast alcoves and pie safes to milk doors and wall phones. Tanner investigates global dish origins and contested national claims in pieces on haggis and pavlova. Beyond Daily Meal, she has worked across food, travel, and sustainability, contributing to outlets including Atlas Obscura, Beau Monde Media, Yahoo, and Tasting Table.
Amanda Garrity
Amanda Garrity stands out for turning food, holidays, and family traditions into practical service stories that help readers plan specific celebrations. She is a lifestyle editor at TODAY.com and has more than seven years of experience as a lifestyle writer and editor, including five years on staff at Good Housekeeping, where she covered home, holidays, food, entertainment, and other lifestyle news. Her work also appears in consumer titles including Prevention, Men’s Health, Cosmopolitan, Redbook, and Best Products. Her beat centers on event-based menus, holiday explainers, and classic TV and film guides, with clear, list-driven reporting that gives readers specific dates, recipes, viewing options, and simple background for family planning.