Food Journalistsin Canada

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 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 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 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.

Brad Reed is a staff writer for Common Dreams who turns political and corporate decisions into clear reporting on everyday life. He focuses on how policy affects the cost of living, jobs, healthcare, food prices, campaign finance, and civil liberties, often through concrete examples like holiday cookouts and supermarket bills. He also covers Trump, conservative power, media criticism, and progressive politics. Reed uses economic data, investigative reporting, expert analysis, official figures, and direct quotes to connect structural choices by administrations, corporations, and elites to what workers and families experience. His work has also appeared at Truthout and The Real News Network.

Dan Egitto reports on how everyday places, policies and food businesses change local life, treating restaurant openings as part of a broader neighborhood and civic landscape. He is an editor and reporter at ARLnow, with work spanning food coverage, local government, transportation, public safety, public health and the changing local media environment. His food reporting tracks how new restaurants and cafes fit into commercial districts and daily routines, grounded in clear details on openings, locations and timing. He explains complex local and state law and policy in direct terms, connecting statutes, court decisions and board actions to what they mean for residents. He reports on infrastructure, safety and public health on the ground, and writes about civic organizations, local traditions and the media ecosystem. Outside ARLnow, he freelances and his local law and policy coverage is picked up by regional and national outlets.

Darlene Casten is a food beat reporter for the Calgary Herald who focuses on how local restaurants and their owners gain wider recognition through rankings and televised competitions. She tracks key moments for the city’s dining scene, from national “best of” lists to appearances on Food Network shows. Her work centres on Calgary restaurants singled out on national lists and awards, showing which venues shape the local scene and how they measure up across Canada. She also reports on local owners entering Food Network competitions, blending business and human-interest angles while keeping the story anchored in the food they serve. She writes concise, news-driven pieces about restaurant developments, highlighting public recognition and the role of Calgary establishments and their owners in the broader Canadian food landscape.

Detria Turner is a home chef experimenter and an engineer who brings a tinkerer’s mindset to vegetable-forward, flavor-heavy recipes that feel engineered for real life. She writes food pieces for The Seattle Times, focusing on salads, bowls, party platters and comfort dishes that respond to seasons, gatherings and everyday constraints. Her work highlights Seattle-inspired ideas, global pantry ingredients and bold herbs, using clear, step-by-step guidance to make ambitious flavors accessible. She returns often to salads as flexible main dishes, designs party spreads and game-day recipes with transport and hosting in mind, and develops comforting porridges, pastas and breakfast bowls where grains and vegetables often replace heavier meats. Across her recipes she emphasizes texture, contrast and customization, breaking processes into discrete steps and offering substitutions so home cooks can adjust heat, structure and toppings to taste.

Dev Patel stands out for his discovery-led coverage of new and distinctive food spots, with a steady focus on firsts, rarity and niche concepts on the local dining map. He is a summer intern on the food beat, writing service journalism that tells readers what is opening now and why it matters. His work highlights restaurants and shops just opening their doors, from unique dessert venues to notable concepts that change the city’s food landscape. He anchors pieces in clear details on menus, signature items, formats, opening dates and locations. He treats each place as a way into its neighbourhood, looking at cuisine, atmosphere, price and accessibility. His tone is descriptive and factual, avoiding gossip and reviews, and he connects food stories to everyday local life rather than broader trends.

Dominic Bernard is a finance reporter at The Grocer who covers the financial side of food and grocery retail. He focuses on grocery retail and fast-moving consumer goods, with a beat built around corporate performance, food inflation, grocery budgets and funding for food businesses. He reports on food manufacturers and retailers through results, margins, price changes and strategy. His coverage includes bakery sector dealmaking, Allied’s takeover and renaming of Hovis Bakeries, Cake Box’s profits and growth, and Sainsbury’s value-led pricing and volume gains. He also writes on investment in food and retail technology and on smaller brands seeking capital. Before this role, he was a senior reporter covering HR and workplace issues. He uses company announcements, financial figures, industry data and expert briefings, and writes in a direct, data-led style for senior grocery and FMCG readers.

Hilary Wheelan Remley is a food writer who turns small tweaks into better home cooking. She writes food coverage for Yahoo and began writing for Chowhound in 2023. Her work focuses on practical upgrades to familiar recipes, with comfort foods, retro recipes, chef tips, baking, and cocktails. She often covers one ingredient or method that makes a dish better, from pot roast, burgers, meatballs, canned beans, brownies, and cookies to scrambled eggs. She also writes about food history and the stories behind recipes. Her reporting is direct and tip driven, using chef wisdom, pantry staples, and light food history to show how simple changes can improve flavor, texture, and results.

Homa Warren links everyday cooking to clear heart health guidance, turning clinical prevention concepts into concrete choices at the butcher counter and in home kitchens. She writes for the Baylor College of Medicine Blog Network and works as a senior communications associate in the Office of Communications and Community Outreach at Baylor College of Medicine. Her food beat focuses on diet and cardiovascular health in routine settings like home cooking, summer grilling, holidays and social meals. She highlights saturated fat, sodium and added sugars in common recipes while emphasizing practical substitutions, preparation tweaks and balanced plates. Warren reports in a service format, using guides, how-tos and tip-driven explainers that recast faculty expertise as step-by-step decisions readers can use to enjoy communal meals while keeping long-term disease risk and preventive cardiology in view.

Jessica Moore covers where food, celebrity culture and consumer products meet, using fame as a hook to explain what people actually buy and cook. She reports for USA TODAY’s shopping desk, focusing on personality-driven brands, cookbooks and kitchen gear with a service-forward, product-focused style. Her food coverage centers on celebrity cookbooks and branded food ventures, breaking them down as consumer items, from the dishes and ingredients to who the recipes suit. On the shopping team, she writes commerce stories with a food and kitchen slant, highlighting cookbooks, pantry staples, cookware and tableware with attention to price, availability, value, flavor and everyday use. She often ties celebrity lifestyle moments to tangible products in fashion, parenting and food. Her background in local television news informs clear structure, direct language and concrete takeaways about what belongs in readers’ kitchens and homes.

Josephine Watson is a tech and lifestyle journalist whose work connects everyday routines with the devices and platforms people rely on, blending hands-on enthusiasm with clear buying advice. She is Managing Editor – Social & Engagement at TechRadar, leading social and engagement while writing consumer-focused coverage of home and kitchen technology, including food and drink makers and household appliances. Her food-related work approaches products like ice cream makers, kitchen systems and countertop machines as lifestyle tools within the connected home, anchored in real-world habits and major retail events such as Prime Day and Cyber Monday. She produces deal roundups and buying guides on brands like KitchenAid, focusing on timing, pricing, value and long-term use. She also writes extensively on gaming, pop culture and entertainment, and uses her senior role to drive sustainability content, internet safety, and inclusive, accessible tech coverage across formats including podcasts.

Kara VanDooijeweert is a food writer who turns hundreds of restaurant visits each year into dish‑focused, highly practical coverage of North Jersey and wider New Jersey dining for NorthJersey.com, The Record and syndication on AOL. She concentrates on specific plates and everyday eating, from school lunches and food trucks to fast‑food chains and festive holiday spots, rather than abstract trends. Her beat centers on recurring “best thing we ate this week” features, structured guides to new and standout restaurants, and cheese‑ and comfort‑food‑driven lists that give readers clear names, dishes and reasons to go. As one of the reporters behind the Jersey Eats podcast and related social video, she ranks bagels, ice cream, mac and cheese and other concrete bites, using vivid but straightforward reporting to show where to find the best versions in the New Jersey dining scene.

Karen Kelly combines seasonal cooking, everyday entertaining, and health-conscious advice in food coverage built as practical service for home cooks and hosts. A nationally syndicated freelance food and travel writer, recipe developer, and health coach, she is founder of Seasonal Cravings and writes for Yahoo, where she focuses on approachable recipes and lifestyle guides for relaxed gatherings and celebrations. Her work centers on simple, crowd-pleasing dishes tied to seasons and social occasions, plus ingredient-focused tips that help readers improvise in the kitchen. At Yahoo she also produces food-led lifestyle and gift guides that use the same list-driven, solution-oriented format. Beyond Yahoo, she contributes widely distributed food and travel pieces with an emphasis on “getaways & hotels,” connecting recipes, wellness, and small celebrations through straightforward, reader-first service journalism.

Kristy Graver brings a storytelling lens to food coverage, using restaurant profiles, themed columns, and citywide guides to connect eating spots with the people, memories, and experiences around them. She is a food editor and feature writer at Pittsburgh Magazine, working across Eat + Drink, The 412, lifestyle, and community coverage. Her core beat is restaurants, bars, bakeries, and food‑adjacent community spaces, from New Mexican and Mexican concepts to burger brackets, sourdough microbakeries, and venues where food and live entertainment meet. She reports through detailed features, recurring columns like Dig in With Graver, service guides, awards and list franchises such as Best of the ’Burgh and Kristy’s Picks, Hot Property pieces, and profiles of creative, heritage, and book‑centered projects. She also extends this work into audio as a host on the PittsburgHER Podcast.

Lauren Lingle covers the everyday food choices that shape how people eat, shop and indulge, with a focus on chain restaurants, fast food culture and regional specialties. She reports for The News Journal as an intern, writing reported features and service pieces with a straightforward, practical style. Her work uses studies, expert voices and on-the-ground reporting to explain why certain brands, chains and foods resonate. She often writes about national and regional chains, grocery store subs, cheesesteaks, ice cream rankings and Southern fast-food institutions. She ties food trends to price, convenience, freshness, value and loyalty, and uses data and rankings to frame broader food culture.

Lauren Mowery writes about food through the lens of wine, drinks culture, travel, and sustainable living, treating wine, spirits, and local cuisine as connected parts of a destination’s identity. She is a contributor to ForbesLife, where she covers drinks, travel, food, and sustainable living and is described as a longtime wine writer, former travel editor at a major wine magazine, and contributor to leading drinks and travel publications. Her beat centers on producer-driven stories, destination guides, and conscious living, with recurring coverage of winemakers, drinks producers, chefs, and restaurants that reflect specific regions and their challenges. She reports through profiles, travel features, and tasting-driven pieces that use food and drink to explore risk, entrepreneurship, cultural exchange, ethics, environmental impact, and practical wellness routines built around a life of tasting and travel.

Lisa Blake writes about food as lived experience, connecting home cooking, restaurant meals, and travel into guides that feel real and usable for home cooks. She works with Allrecipes, focusing on hearty mains, vintage desserts, and off-the-beaten-path dining. Her savory features center one standout recipe and then break down why it works, from meat choice and seasoning to texture, timing, and equipment options, with clear steps and flexible tweaks. In baking pieces she highlights make-ahead cakes and classic desserts, explaining how layers settle, flavors deepen, and why some recipes taste better the next day. Her restaurant and travel stories spotlight lesser-known spots and routes, treating meals as a way into local culture and overlooked places. Across chili pots, layered cakes, and grilling guides, she leans on expert tips, sensory detail, and practical, stepwise instruction.

Lizzy Acker blends service journalism with playful curiosity about everyday life, using food, local businesses and social habits to show how people actually live. She is a reporter on The Oregonian/OregonLive’s innovation team and writes the advice column “Why Tho?” Her food coverage focuses on treats, seasons and local spots, from ice cream and baked goods to dessert destinations, highlighting where to go, what to try and how flavors and seasons show up across the city. Through her advice column she tackles everyday social and relationship dilemmas, unpacking expectations, boundaries and modern etiquette in a direct, informal voice with concrete guidance. On the innovation team she reports on extreme weather, car topics and other practical aspects of city life, emphasizing tangible impact on daily routines in clear, accessible prose.

Mario Toneguzzi focuses on how retail strategy links to real consumer behavior in food and essential goods, identifying operational shifts before they become industry trends. He reports on food retail expansion with precise operational detail, covering market entries like WeCook’s nationwide delivery move and Olive Garden’s launch as part of a growth plan. His beat is food retail, consumer behavior economics, and retail partnership strategy, tracking how retailers balance physical and digital channels as shoppers focus on essential goods and trade down during uncertainty. He uses data partnerships to quantify changes in spend and segment performance. He examines cross-category alliances that reshape revenue streams while protecting brand integrity. His commentary centers on measurable outcomes, showing how value, customer service, and customer experience drive conversions in food retail operations.

Martha Cruz stands out for turning Las Vegas food, entertainment and community happenings into concise, service-oriented stories. She is a digital content producer and assignment desk editor at FOX5 Vegas, where she covers new openings, curated events, and breaking and developing news. Her beat centers on restaurant and bar concepts, especially in entertainment districts and hospitality brands, along with lifestyle outings such as Dive In Movies and large community campaigns like the CPR Guinness World Records attempt. She also contributes to incident coverage and public meetings. Cruz uses straightforward, fact-based reporting that focuses on opening timelines, location details, schedules, organizers and what people can expect.

Melody Xu reports how food businesses and restaurant communities respond to cultural moments and crises, with a focus on Los Angeles cafes and restaurants and the people who run them. She covers chefs, owners and neighborhood spots as part of larger stories about innovation, philanthropy and pop culture. She writes for the Food team at the Los Angeles Times as an intern and rising senior studying journalism at Northwestern University’s Medill School of Journalism, with a student newsroom background as managing editor of her campus newspaper. Her work includes community-minded restaurant coverage, chef profiles, and cafe and coffee culture pieces that track TV crossovers and embellished drink trends. She leans on interviews, historical detail and close observation to explain how menus, spaces, events and outreach reflect community identity and how small food businesses react to disaster, media exposure and changing tastes.

Mingli Seet stands out for connecting food with culture and design, especially how people encounter taste, art and objects in contemporary leisure spaces. She is a contributor to Time Out and was formerly the Arts & Culture writer at Time Out Singapore. With almost a decade of experience as both a designer and a writer, she brings a visual, material sensibility to her reporting. Her beat spans dining, art exhibitions, immersive experiences, material culture and heritage spaces, with coverage of restaurants, special menus, collections and small museums. She also reports on interviews and cross-media stories, using concise prose, practical detail and clear thematic framing to show how places, objects and events look, feel and matter.

Natalie Demaree turns rankings, reader tips and public records into clear service stories about how Mississippi eats, travels and handles daily life. She is a service journalism reporter covering Mississippi for McClatchy Media and the Sun Herald. Her beat centers on food, local experiences, health, time changes and access to care, with reports on cafés, catfish spots, grilling habits, beaches, welcoming towns and other coastal features. She also covers politics and civic debates when they affect readers directly. Demaree holds a master’s in journalism from Columbia Journalism School and joined the Sun Herald in 2025. Her reporting blends practical guidance, cultural context and news analysis, often using rankings, reader participation and straightforward explanations to show what the news means in everyday life.

Nick Pisano is a food and dining journalist at Mashed whose work stands out for turning chain restaurant, grocery, kitchen testing, and celebrity food stories into clear, practical guidance for everyday eating. He focuses on how small decisions shape how people eat, shop, and cook, treating national chains and mass‑market products as serious subjects. Pisano digs into fast food and casual chains, frying oils, smash burgers, and regional French fry habits, and runs comparative tests on items like frozen seafood and pancake mixes. He explains core cooking techniques such as mashed potatoes and burger methods through straightforward kitchen experiments. He also uses figures like Ina Garten, Anthony Bourdain, and Paul Newman to draw out habits and tips that readers can apply. A long newsroom background and data‑focused experience inform his sourcing, archival research, and comfort with statistics.

Online Bureau is the in-house online desk for ET Hospitality World, distinct for treating food stories as a meeting point of culinary style and hospitality philosophy. It covers the food beat with a focus on how restaurant concepts, service rituals and menu choices combine to shape the guest experience in contemporary hospitality settings. The desk reports in detail on restaurant launches and concept-driven dining, highlighting both cuisine and concept rather than simple listings. Its coverage of Kofuku’s Juhu outlet, for example, explores Japanese cuisine alongside the omotenashi hospitality ethic. Across its work, Online Bureau treats hospitality philosophies, service language, cultural references and experience design as core to the story, set within a wider view of hospitality as an industry, connecting culinary trends to brand strategy, guest expectations and the business context of food and beverage operations.

Online Desk is a collective byline at The Economic Times’ legal vertical that packages business and regulatory developments for a specialist audience. It sits within ETLegalWorld, covering the legal industry, courts, and corporate regulation for business readers. Its food-sector stories appear inside a wider stream of corporate and regulatory news for legal, compliance, and business readers. Online Desk frames sector news through a legal and commercial lens, focusing on contracts, intellectual property arrangements, governance structures, regulatory risks, and business impact. It works in a desk-based workflow, producing event write-ups, expert forums, and curated interviews. Reporting is event driven and expert led, relying on quoted specialists, structured agendas, and thematic forums to distill key messages and practical guidance, with headlines and structure geared to surface actionable insights for in-house legal teams, compliance officers, and business leaders.

Parker Milner is the food editor at The Post and Courier, leading a beat that treats food as both industry and everyday experience through criticism, service journalism and behind-the-scenes reporting. He oversees the outlet’s food section and appears across articles, columns, guides and video segments. His coverage centers on the local restaurant scene, with detailed reviews that assess menus, ambiance and overall experience while weaving in stories about the people, places and history behind each venue. He curates dining guides, lists and recommendations to help readers decide where and what to eat. Milner also reports on chefs, culinary events, food trends, consumer products and technical topics like infrastructure, connecting restaurant openings, closures, sourcing and operations to the meals that reach diners’ plates.

Peter L. Scamardo II is a senior Texas reporter widely recognized as his outlet’s de facto barbecue reporter, with work regularly syndicated to Yahoo’s audience. He covers food as culture, business and everyday experience, focusing on Texas barbecue joints, burger spots and fast-food chains as local institutions. His stories blend on-the-road tastings, openings and closures, and reporting on how legal fights, charity efforts and media attention shape restaurants. He uses first-person quests for standout barbecue to probe pit technique, queue culture, menu strategy and value. His beat stretches to chains, fast-food etiquette, shifting burger rankings and novelty mass-market products. He also reports on lawsuits, rising costs, data breaches and economic pressure on long-standing venues, and shows how barbecue and casual dining intersect with television, sports, charity and community events.

Poet Wolfe is a Gulf Coast reporter and staff writer for The Times-Picayune | NOLA.com who covers food and dining through the lens of Gulf Coast culture. She treats restaurants, bars and food traditions as entry points into stories of place, history and community, with food pieces sitting alongside coverage of travel, infrastructure and community life. She focuses on long-running restaurants built on rituals and longevity, iconic cooks and comfort food, and reports on dive bars and nightlife as cultural landmarks shaped by founders and regulars. Her food-adjacent features connect dining to Gulf Coast travel and transportation, and her broader reporting spans post–Hurricane Katrina community life and local history, including technology and archives. Her work is built around first-hand visits, sensory detail and clear narrative profiles of the people and practices that keep Gulf Coast institutions alive.

Samantha Dillard is a food news and trends writer who focuses on practical shortcuts and kitchen strategy that make cooking feel manageable and enjoyable. She writes for Allrecipes, where she translates brand news, classic recipes, and cooking hacks into clear, time-saving guidance. Her beat sits at the intersection of food industry developments, grocery discoveries, and everyday kitchen habits, connecting policy decisions and corporate commitments to what diners see on their plates. She reports on fast-food pledges, snack launches, and grocery finds with a service-driven lens that prioritizes real-world impact over business metrics. Dillard also highlights cooking hacks, appliances, and time-saving strategies, often using pop culture menus and vintage recipes to show how thoughtful planning, clear instructions, and realistic adaptations can help home cooks rediscover the fun in cooking.

Sarah Nash maps how people eat and spend time in the city, tying food directly to festivals, art, pop culture, and community events. She is a staff writer at Secret Los Angeles, working in an accessible, list-forward format that gives readers concrete options for things to do. Her beat focuses on food news, openings, indulgent treats, chain expansion, and street-food policy, with dining framed as part of a wider day or night out. She highlights distinct concepts, major fast-food developments, and legal changes that shape everyday eating. Her numbered guides mix restaurants, pop-ups, concerts, film showcases, conventions, public art, and memorials in clear, scannable rundowns. Across topics, she favors concise, descriptive headlines, strong hooks, and practical detail, covering food as both pleasure and infrastructure rather than as deep criticism or chef-led profiles.

Selena Singh-Russell stands out by integrating occupational therapy training into food journalism, using health expertise to assess cooking methods and ingredients. She is a food news writer for The Daily Meal, where she covers commercial food preparation practices, ingredient selection, and cooking methodologies through a wellness lens. Her reporting, including work like “The 4 Cooking Oils Arby’s Uses For Its Famous Fries,” reveals behind-the-scenes culinary decisions at major restaurant chains and how they balance flavor, cost, and health. She also writes for Women.com, maintaining a health-focused culinary perspective across platforms. Singh-Russell translates technical details into clear, consumer-focused insights, explaining the reasons behind food industry choices and offering practical takeaways for restaurant decisions and home cooking.

Sherri Solomko is a freelance reporter for SaskToday whose distinct focus is detailed human-interest features that show how everyday people, places and traditions connect. She covers food and community life, writing about family-run ice cream shops, short berry seasons, home cooks like TikTok’s “Grandma Sherry,” and how food becomes a shared experience. Her reporting also centres on community institutions as gathering spaces, including libraries, arts groups, sports, volunteer efforts, civic campaigns and local museums. Through her Everybody Has a Story series carried through SaskToday partners in radio, she profiles residents whose biographies and routines reflect wider themes. Across features on dance legacies, local landmarks, authors, performers and organizers, she reports through concrete details of daily life, highlighting continuity between past, present and future in local communities.

Simone Joseph covers how neighbourhood businesses, restaurants, community events and local arts shape everyday life. She works as a part-time reporter for York Region. Her food stories focus on the character of local spots, with restaurant profiles that highlight owners’ backgrounds, signature dishes and how each place fits its street or plaza. She also writes about new businesses and local entrepreneurs, showing what gap a new shop fills and how it adds to the area’s business mix. Her coverage includes things to do roundups, seasonal guides, local books and literary initiatives, and access-focused arts stories. She reports in a straightforward, descriptive style and uses direct quotes from local sources.

Valeria Bartra is TCPalm’s food reporter, distinct for blending restaurant news, business coverage, health inspections and community stories into one beat focused on Florida’s Treasure Coast. She covers how dining spots in Port St. Lucie, Vero Beach, Stuart and Fort Pierce open, evolve and close, tracking restaurant openings, concept changes and closures with attention to the styles of food and the wider dining landscape. Her work includes stories on venues like RockHouse Live, The Tides and Think Greek to show branding, relocation plans and market exits. She regularly reports on restaurant inspections and food safety in St. Lucie and Martin counties, turns inspection data into clear accountability coverage, and produces service guides and themed lists on local dining. Her reporting often centers the people behind food businesses and extends into short-form video and photography on social channels and other digital outlets.

Vicki Duong is a journalist and writer with an insider, everyday lens on food and city life, focusing on how people actually use and inhabit restaurants, venues, and neighbourhoods. She currently writes for The Georgia Straight, where her food coverage centres on local spots, value-focused deals, and the stories behind neighbourhood staples and family-run Italian institutions. Her pieces on Cheap Monday at Budgies and new openings like Rosalia Osteria show her focus on concept, atmosphere, pricing, and family ownership. Beyond food, she covers city culture, comedy, exhibitions, awards, fashion, and travel, treating bars, cafes, and osterias as part of a wider social and cultural calendar. She reports through feature articles, event previews, interviews, and personality-driven pieces for outlets including The Georgia Straight and National Post, with a clear “girl-about-town” perspective and an “IYKYK” sensibility.

Will Katcher is a MassLive reporter whose distinctive beat is food access, hunger and economic inequality, and he covers how public policy shapes everyday life in Massachusetts. He reports on food pantries, community fridges, statewide benefit systems and business trends, using vivid local scenes, original data analysis, charts and statewide context to show how policy choices affect access to food. He has written about record demand at food pantries, food insecurity rising despite high incomes, a new walk-in fridge in Boston, SNAP and other benefit decisions, and long-running local businesses and civic institutions. A University of Massachusetts Amherst graduate, he also reported on cannabis prices falling in Massachusetts and interviewed FiveThirtyEight’s Clare Malone as a student editor.