Crystal Antonace
School
College Of Wooster, Loyola University
Expertise
Nutrition, Food Trends, Social And Economic Food Issues
- Crystal has developed her love of real food and nutrition from working on various farms across North Texas that focus on permaculture and holistic land management such as Dry Valley Dairy and Elizabeth Anna's Urban Farm and Market.
- She seeks to discover new and upcoming food trends pertaining to health and wellness.
- She also has extensive interest in how the economy impacts our relationship with food. She became highly tied to covering the 2022 food inflation crisis and the weight of its economic impact.
Experience
Crystal is a freelance writer with enthusiasm for all topics related to nutrition, real food, and social justice issues in the food community at large. She has written for several underground zines in Chicago, Illinois over the last decade including The Tiny Carrot and Black Forest Magic. Her passions lie in provocative topics that require debate and creative writing.
Education
Crystal holds a B.A in Communications with a focus on Journalism from The College of Wooster in Ohio. While attending, she received honors from the National Communication Association for two separate theses. Upon graduation, Crystal attended Loyola University in Chicago for one year in pursuit of a Master's Degree in English.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Crystal Antonace
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Is it still summertime if you don't feast on ice-cold watermelon once a week? Make sure yours is good for eating by looking for telltale signs of it going bad.
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Crafting a perfectly uniform veggie burger from scratch takes adequate precision and preparation - or else you could end up with an overly mushy patty.
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Even celebrity cooks sometimes advocate for store-bought. And there's a canned biscuit that has been a home cook's favorite for more than 50 years.
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All you need to do in order to prevent your roasted zucchini from getting soggy is learn this one chopping tip to ensure your pieces remain crisp.
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If you want to take your traditional Bloody Mary up a notch, this simple sauce makes for a great addition that will boost its flavor.
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Meatballs are always delicious, but there's one buttery binding ingredient that can give them a major upgrade -- and we're revealing what it is.
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When preparing any refreshing cocktail you'll enjoy this summer, be sure you're perfecting it. We asked a pro how to master the art of the ranch water cocktail.
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If you're trying to cut down on single use plastic, there's a simple way to turn a pomegranate into a self-contained juice box using no special equipment.
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Frozen breakfast burritos are a filling and convenient meal to start your day. But to get them right, you have to first do something that seems wrong.
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Japanese fare is comfort food, but pairing it with staples can be tricky. According to Chef Makoto Okuwa, these are the essential sides to serve with katsu
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Social media is full of brilliant ideas and cooking hacks, and TikTok's latest jalapeño dust trick makes us wish we had thought of it first.
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If your homemade chili is on the runnier side, there's an easy way to thicken it right up with ingredients you're already using.
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Looking for a new way to enjoy canned refried beans? Try Texas trash dip, which combines them with cream cheese, sour cream, and green chiles.
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French onion soup is a warming comfort food full of caramelized onion flavor, but you can take it to the next level by using a robust red wine.
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Ramp pesto is a delicious alternative to the more common basil pesto we all know and love. But how long can you enjoy your homemade concoction? Let's find out.
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In the kitchen, citrus has many different uses. And although it can help the flavors meld in your pie filling, too much will ruin the consistency.
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Fruit is packed with water and sometimes this can lead to a soggy salad. Here's what to do to avoid compromising the texture and taste of your bowl of greens.
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It's so very disappointing when a batch of kale chips turn out soggy. With a little patience, you can achieve the best batch you've ever made.
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The eye-popping milkshakes from Alabama couple Chelsea and Logan Green elicited more than one offer from the Sharks. Since then its been full steam ahead.
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If tuna is tuna, then why are there so many differences in flavor across canned varieties? Can we be sure that the fish is all we are getting in each bite?
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Making one mistake when sampling beer varieties can ruin your palate. Whether you like lagers, IPAs, or something else, be sure to follow this rule.
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Hard toffee usually breaks into jagged pieces, and if this looks too messy for your tastes, it's easy to neatly score it using just a fork and knife.
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A margarita should be bursting with refreshing, citrusy lime flavors. When making this classic cocktail at home don't skip one important step.
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Once you fill strawberries with whipped cream, you'll forget all about covering the sweetly refreshing and juicy fruit in a coating of chocolate.
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Products come and go from grocery store shelves and freezers regularly. But there's one Good Humor bar disappearance that fans are yet to get over.
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There are plenty of ways to upgrade a potato salad. But for your next cookout, why not add the smoky flavors of barbecue sauce to this classic side dish?
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Has your pizza night become a bit one-note? Are you feeling passive about plain pepperoni? A garlicky spread from Trader Joe's is sure to enhance the evening.