Elaina Friedman
School
University Of Puget Sound, University Of Washington
Expertise
Food Industry Labor Movements, Climate Change & Global Food Insecurity, Food In Film
- Elaina's passion for environmental justice and her extensive coverage of the impact of climate change on global food insecurity has predictably given way to an obsession with public greenspace. Her conversation with Linnea Westerlind, the author or "Discovering Seattle Parks," was one of her first (and most memorable) interviews.
- When she wants to edify herself without thinking too hard, she turns to food YouTube. Like everyone else, she loves J. Kenji Lopez-Alt, who has, for better or worse, introduced terms like "Maillard reaction" into her vocabulary. She's still reeling from the time she thought she maybe saw him at a grocery store.
- While her repertoire as a home cook tends to favor the ease of routine over experimentation, she will eat literally any dish placed in front of her. Except for clams casino.
Experience
Elaina began her writing career at Seattle Magazine in 2016 and later served as an editor for the calendar division of the Seattle alt-weekly The Stranger for five years. Her versatility as a writer is informed not only by her eclectic background, but also by her passion for food, film, poetry, and social justice. She joined Static Media as a freelance news writer in 2021.
Education
Elaina has a bachelor's in English from the University of Puget Sound, where she also minored in politics. She also holds a certificate in editing from the University of Washington.
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Stories By Elaina Friedman
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Mayonnaise may be the glue that binds summertime side dishes, but if you're packing a picnic, you may want to think twice before making a mayo-based salad.
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For your next no-effort camping meal, opt for a humble foil-wrapped potato. They are a filling and versatile food that doesn't require refrigeration.
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Some recipes are written well with very specific ingredient lists while others leave the finer details to your imagination. Like which variety of onion to use.
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You can add a smoky, complex flavor to crunchy-tangy pickled cucumbers by tossing them on the grill or on a sizzle platter under the broiler.
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Of the eight U.S. presidents who died in office, most were from known causes, natural or otherwise. But a Fourth of July food incident may have killed one.
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Anthony Bourdain was a man of many talents. The late food writer could find the best meals in the most unlikely places. But his favorite aperitif was a classic.
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If you're going to enjoy a fondue, you need the right gear: a normal fork won't get the job done. These tips will make you a fondue fork master in no time.
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It's not often you find seemingly unrelated food items with a shared name or common theme. But this Ohio burger chain shares a mascot with Kewpie Mayo.
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Costco was built on bulk purchases at affordable prices. Generous helpings extend to it bakery, with a colossal cake that weighs more than an average newborn.
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Give your BLT an instant upgrade by swapping out the bacon with this delightfully crispy ingredient. Once you make the switch, you may never go back.
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Bravo's "Top Chef" winner Kristen Kish wowed the judges with her mushrooms, which might have had something to do with her brilliant method of cooking them.
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It may seem easy to grab a can of chickpeas from your pantry to get started on a homemade falafel recipe. But trust us when we say this would be a huge mistake.
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If you're looking to take your canned frosting to the next level, upgrade it with this special ingredient, which will impart toasty, caramelized notes.
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Historically speaking, the classic Brooklyn-style egg cream must be made with specific ingredients mixed in a specific order: Milk, then seltzer, then syrup.
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It's hard to imagine you can improve on the classic croque monsieur, but Ina Garten adds a secret ingredient to hers which does exactly that.
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Japanese cuisine enthusiasts know their stuff. For those making dishes at home, this is the Chef Makoto Okuwa-approved breading for restaurant-quality katsu.
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You can't argue with the comfort food you grew up eating, even though it's rarely fancy. When it comes to go-to snacks the royals are just like anybody else.
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She once worked in the White House. But now we all know her as the Barefoot Contessa. So, how did Ina Garten stumble upon her iconic nickname?
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For java fans who don't want to visit the store, you can make coffee popsicles at home with an item you probably already have in your pantry.
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Accidentally overcooking your noodles until they're limp makes retrogradation work in your favor, yielding the perfect texture for your pasta salad.
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For the crispiest edges on your potatoes, there's only one method you need to master. Luckily, it's about as easy a cooking technique as can be.
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Whether you're serving guests at home or ordering in a fancy restaurant, there's a go-to wine to pair with your steak. Here's what an expert told us.
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The cake William chose for his wedding day was not only his childhood favorite but was also a tribute to his grandmother, the late Queen Elizabeth II.
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Stuffed peppers should taste as good as they look. Don't ruin this beautiful dish by ending up with too much moisture. Follow these tips instead.
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Although they sound similar, there are some important differences to keep in mind that make green and Jerusalem artichokes wonderfully unique.
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Grilling veggies in foil pouches at your next barbecue means your vegetarian friends can enjoy a hot, grilled meal instead of having to fill up on potato salad.
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Salads can be a light side or a hearty meal, but either way, you want to prep them to perfection. We asked an expert and she told us to chill the ingredients.