Feast Magazine

From 2014 to 2022, I worked as a writer and editor at Feast Magazine, a regional culinary publication based in St. Louis that covers the state of Missouri, eastern Kansas and southern Illinois. Through longform profiles, Q&As, news briefs, trend pieces and more, I enjoyed telling the stories of the chefs, bartenders, brewers, winemakers and farmers making our region such a delicious place to live.

 

St. Louis-based supper club Rooted Buds showcases the potential of culinary cannabis

What is Ozarks food? Dig into the ingredients, techniques and traditions that define this unique regional cuisine

Brats of the World in Troy, Missouri, brings international flavors to the backyard barbecue

What are ghost kitchens – and why are they suddenly everywhere?


St. Louis
Rising Stars: 2021

In a year full of change, these innovators are pushing the local restaurant industry forward

At Bijoux Handcrafted Chocolates in Des Peres, chocolate is a medium for both art and flavor

Amid the pandemic, the St. Louis food industry is getting creative

From delivery boxes to drive-thrus, these local farmers’ markets are rising to the challenge amid COVID-19

Funky, fizzy and just plain fun, piquette is our new favorite summer drink

At Indo, chef Nick Bognar reimagines his family’s Thai culinary traditions

St. Louis' WellBeing Brewing Co. makes delicious craft beer – minus the booze

With a new cafeteria, Operation Food Search is building a culture of healthy eating at Normandy High School

In Greenville, Illinois, Marcoot Jersey Creamery’s Country Store offers fresh cheese, ice cream and more

Trend Alert: Rum is having a renaissance at these local distilleries

Ebb and Flow Fermentations is becoming a destination for craft beer-lovers in Missouri

The Buffalo Seed Co. grows rare varieties of maize, tomatoes and more in Kansas City

Meet the
local breweries riding
the coolship wave

Trend Alert: Spelt is
making a major comeback in the brewing industry

How Balkan Treat Box became St. Louis' hottest food truck

Trend Alert: Brut IPAs are the newest – and driest – version of the style

How St. Louis' first cidery is changing the notion of what craft cider can be

How Giofre Apiaries is fighting the global honeybee crisis in Millersburg, Missouri

Tello Carreón's guide to traditional
Mexican mole

How one local brewery helped revive an almost-lost beer style

How John Gilbreth made Pizza Tree Columbia, Missouri's 'funnest'
pizza shop

How one St. Louis family became a major player in the snow cone industry

HOSCO Foods empowers residents in St. Louis' low-income communities to harvest healthy food

When creameries across the U.S. need help, they Call Dr. Cheese

Nathaniel Reid is bringing world-class pastries to St. Louis

How Central Dairy became a must-visit destination in Jefferson City

St. Louis' first rooftop farm grows food and opportunity downtown

Chefs are breaking into artisan bread

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Food & Wine