Mayra Franco
Mayra Franco reports on how food businesses and hospitality spaces shape daily life, focusing on local restaurants, food halls, and community hubs as they open, evolve, or close. Her coverage follows the full arc of a venue’s story, paying close attention to how owners, workers, and regulars absorb change, rather than just the business headline.
Food businesses as community anchors
Franco’s food reporting often centres on individual businesses that serve as gathering places, and on what their success or closure means for the surrounding streets. In her coverage of Downtown Fresno’s La Jacka, a vegan Mexican restaurant, she documents the restaurant’s closing not only as a business decision but as the end of a particular kind of space for diners who relied on it for plant-based Mexican food and community. In her report on The GrubPub, she presents the new venue as a “modern hub for food, art, and community,” describing how multiple eateries come together under one roof to offer pizza, burgers, subs, and salads in a shared environment. She treats these businesses as more than places to eat, framing them as social infrastructure that affects how people experience downtown.
Across these stories, she is consistently specific about offerings and format - identifying the kinds of food served, the mix of vendors, and the atmosphere inside - rather than speaking in broad lifestyle terms. That detail-heavy approach gives her pieces practical use for viewers deciding where to eat, while also underlining how each restaurant or food hall occupies a distinct niche. When she covers business changes, she situates them within longer timelines, such as the lifespan of a restaurant or the redevelopment of a neighbourhood core, making clear that a food story is also a story about place.
Business change and owner perspectives
Franco’s food coverage is marked by close attention to owners’ experiences during pivotal transitions. In her report on The GrubPub, she speaks with those behind the project about bringing multiple eateries together and highlights their goals for combining food service with art and community programming.
In her television segment on The Vault Fine Jewelers, she sits down with the owners after more than three decades in business, using their account of longevity and change to show what it means to wind down or reshape a long-standing enterprise. While that story centres on a jeweller rather than a restaurant, it follows the same pattern: she uses the owners’ narrative to explain how a business with deep roots navigates economic and personal decisions.
Her questions and scripts tend to draw out the human side of these shifts, including what the changes mean for staff, regular customers, and the families behind the counter. This owner-focused perspective distinguishes her from generic food beat coverage that might emphasise only menus and decor; Franco’s pieces treat business decisions as moments of personal and community consequence.
She places particular weight on long tenure - noting when a business has operated for decades - and uses that context to show why closures, rebrandings, or new ventures resonate beyond the balance sheet.
Food, events, and public life
Franco frequently connects food to public gatherings and local events, showing how meals and venues frame shared experiences. In her reporting from a FIFA World Cup watch party at Fresno Indoor Soccer, she highlights the giveaways, food, and drinks provided at the event, tying them to the excitement of following a local player and the national team. That segment treats the refreshments and setting as integral to the watch party, not as incidental background, illustrating how food service can turn a game into a larger communal occasion.
This approach appears in other work where she presents food businesses alongside art, sport, or civic activity, such as the combination of eateries and creative space at The GrubPub. She often frames restaurants and vendors as partners in events that bring people together, whether for entertainment or for causes like hunger relief, rather than isolating food as a standalone lifestyle subject. The result is coverage that shows food as one layer in public life, linked to how communities celebrate, organise, and spend time together.
Food within broader access and affordability reporting
Although Franco’s primary work at the station is general news reporting, she brings that lens of access and affordability into stories with clear implications for how and where people eat. In her segment on low-cost to free high-speed internet for qualifying households, she explains how federal programs and local initiatives help families connect at home, using precise income thresholds and participation criteria to show who qualifies.
While the focus is on connectivity, the reporting frames the program as one of several tools that ease household budgets, indirectly affecting what families can spend on essentials, including food.
Her broader news pieces on topics like homelessness data, school policy, and local infrastructure share this concern with who benefits, who is left out, and how policy decisions translate into everyday realities. When applied to food stories, that sensibility leads her to stress affordability, accessibility, and the role of public programs or private initiatives in shaping the options available to residents. She reports in a straightforward style, avoiding commentary, and uses clear figures and quotes to let sources describe the impact of these changes.
Role at the station and background
Franco is a news reporter with FOX26 News, having joined the team in December 2021. Her work for the station spans food businesses, local commerce, and community-focused news, with regular on-air segments and digital articles that highlight stories from across the area.
In addition to her food coverage, she reports on issues affecting residents’ daily lives, including public safety incidents, homelessness counts, and household-support programs, bringing a consistent emphasis on human impact and practical detail.
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.