Sample Articles

Amelia writes for a variety of restaurant and food industry trade magazines.

A Guide to Foraging for Chefs

Here I talk with chefs and foragers (some of whom are both!) to learn about the best ways to get into this new area of truly “local sourcing.” Read more. […]

From Trash To Treasure: Using Underutilized Fish

From rudderfish to snakefish, I speak with Chef Norman Van Aken and others on how they’re working with local fisheries to re-capture species otherwise thrown out as bycatch. The next […]

Birch Road Cellar: Chicago’s Secret Society

An inside peek into Birch Road Cellar, a coveted, members-only social outpost in Chicago. EC Winter 2015_Birch Road Cellars-Levin

Liquid Gold: Honey Butter Fried Chicken

Two of my favorite people and chefs here: Christine Cikowski and Josh Kulp of Honey Butter Fried Chicken in Chicago. Read their story.

Mexique: Chef Carlos Gayton

I talk with Chef Carlos Gayton, owner of the acclaimed, fine-dining Mexican restaurant, Mexique, in Chicago. Read more.

Big Delicious Planet: A Farm-to-Table Caterer

For this profile of Big Delicious Planet, I speak with Heidi Moorman Coudal, a former caterer for rock stars. Read more

Band of Bohemia

A profile of Chef Matt Dubois of Band of Bohemia in Chicago. Read the article.

Design Market: Minneapolis

For my regular Design Market article, I cover Minneapolis restaurants with great design. Read more.

Buy the Farm: Chefs and Farmers

Here I profile different chefs and restauranteurs who own and operate their own farms. The REAL farm-to-table pioneers. Read more.

Craft Beer Infusions

Charlotte, N.C., is known for its booming craft beer scene. Here I write about brewers infusing different foods into their beers. Read the article.

Modern Hawaiian Cuisine

A look at some top chefs in Hawaii putting forward their modern renditions of Hawaiian cuisine. Read more.

All About Heritage Meats

From pork to beef, learn about the heritage meat varieties chefs crave. Read more.

Modern Southern Cuisine: A Look at Chefs Doing it Best

I talk with a variety of chefs focusing on modern renditions of Southern classics. Read more.

Eric Skokan – Black Cat, Boulder

Chef Eric Skokan has lived a true farm-to-table lifestyle with his own farm and Boulder, Col., restaurants.

Life After Top Chef

Amelia talks to 5 former Top Chef “cheftestants” about the impact the show had on their career, and where they are now.

Hall of Fame: Bill Eaton, Cini-Little

Amelia profiles prolific restaurant/foodservice designer Bill Eaton of Cini-Little International for the annual Hall of Fame award winner article. Read more.

Trend: Stepped-Up Street Food

From pupusas to dumplings and more, here’s a look at some of the top trending street food right now.

Food Waste: Source Reduction and Reuse

Source reduction (producing less food) and reuse (donations) are the two top keys to cutting down on food waste in this country. The third article in FE&S‘ 10-part series on […]

Fantastic Food Halls

Amelia explores some of the top, trending food halls right now as they continue to proliferate throughout the country.

New Peruvian: Llama Inn, Brooklyn

Profile: Chef Erik Ramirez of Llama Inn in Brooklyn showcases modern Peruvian flavors.

Abraham Conlon – Fat Rice, Chicago

Chef Abraham Conlon takes us on a journey through Macau, its cuisine, and the evolution of the Windy City’s hot Macanese restaurant.

Heritage Sheep Gains Ground in Culinary Circles

Chefs explore the culinary applications of heritage sheep in a departure from age-old misunderstandings of mutton.

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FSR Magazine: Indigenous Cuisine

Native American chefs and food producers are taking the u.s. dining scene back to its true roots. Won: Bronze award for feature articles from American Society of Business Publication Editors […]