Mad Elf Ale Where To Buy
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Mark Dent is a reporter/curator at BillyPenn. He previously worked for the Pittsburgh Post-Gazette, where he covered the Jerry Sandusky scandal, Penn State football and the Penn State administration. His...More by Mark Dent
They decided to brew a big, bold Belgian-style ale made with cherries and honey. Loads of cherries and loads of honey. They were all in on this beer, but one question came up: They figured they needed about 300 pounds of honey. Just where do you get that much honey
Carissa Chesanek is a writer based in New York. Her work has appeared in The Miami Herald, Food Network, Forbes Travel Guide, Tasting Table, and Zagat where she was the local dining editor for two years.
Longtime food writer, Lisa Waterman Gray, loves creamy to crumbly, and mellow to pungent cheeses. During her travels, she has sampled cheese curds, in Wisconsin, sheep milk cheese in Missouri, and a plethora of cheeses at J.A. Moisin, in Quebec City. She makes a mean quiche and delicious, original cheesecakes such as Limoncello (featured during a special dinner at a Kansas City-area Italian restaurant) or Raspberry Chipotle. Waterman Gray also enjoys visiting dairy operations to see where milk and cheese come from. Learn more about her food writing at lisawatermangray.com.
Andrew McFetridge is an NYC-based Certified Sommelier, Spanish and French Wine Scholar, and self-described wine nerd. Andrew graduated from The University of North Florida where he received a Bachelor's Degree in Journalism. Andrew is also an ambassador for DO Cava and has had his writing featured in SommJournal Magazine. He favors cheeses that are creamy, salty or blue.
Anna Mindess is a writer living in Berkeley, California, who focuses on food, culture, and travel. Her work has appeared in The Los Angeles Times, The Washington Post, AFAR, Oakland Magazine, Edible East Bay Magazine, among others. In 2018, she was awarded First Place by the Association of Food Journalists for her essay on 1951 Coffee, a refugee-run coffee shop. Anna also works as an American Sign Language interpreter and seeks out Deaf-owned restaurants wherever she travels. Her go-to cheese is goat.
Fiona Young-Brown failed miserably in cookery class at school, managing to create grey mac and cheese and a jelly that never set. Fortunately, her skills have improved and she has gone on to write several cookbooks, including A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta, where she delves into the origins of many regional specialties. She is a freelance writer and author of more than a dozen books on topics ranging from aviation to volcanoes. Originally from the south coast of England, Fiona now lives in Lexington, KY with her husband and a rather rambunctious Boston terrier. She also writes about dishes from home at British Food and Travel.
Miriam Rubin is a CIA-trained chef and the first woman to work in the kitchens of the Four Seasons restaurant. She was a columnist for the Pittsburgh Post-Gazette, is the author of \"Grains\" and \"Tomatoes,\" and has contributed to many publications including Woman's Day and Redbook. She lives in New York's Hudson Valley where she gardens and teaches cooking classes. 59ce067264
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