Elaina Friedman
School
University Of Puget Sound, University Of Washington
Expertise
Food Industry Labor Movements, Climate Change And 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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Most holidays are centered around a feast, and Easter is no different. What does a traditional Easter dinner usually look like in the United States?
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When it's done right a bowl of spiked punch is an ideal refreshment for a celebratory gathering and can be the perfect way to showcase your favorite cocktail.
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Classic Hollywood actress Audrey Hepburn was also a classic recipe lover. In fact, the starlet's favorite meal was this simple Italian classic.
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For anyone who wants to avoid booze or only requires a splash of Amaretto rather than an entire bottle, almond extract is an excellent substitute.
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If you enjoy dairy-flavored foods but look for dairy-free, you might be interested to know the main ingredients in Chao Creamery's dairy-free cheese.
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Pairing fruit and meat goes back centuries, so the next time you're hungry for something unexpected to dress your steak with, why not make a simple fruit salsa?
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There's nothing like picking up a warm rotisserie chicken made by someone else, but it can be difficult to carve. Thankfully, there's an easy deboning hack.
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If you're under the impression the history of cheesecake begins at the dawn of the diner, you're wrong. Its origins span all the way back to antiquity.
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To make rolled lasagna just right, you've got to keep temperatures low. Here's how to cook this popular twist on the classic dish for best results.
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Sweet milk liqueur takes very few ingredients to make, and can leave you sipping on a smooth, creamy, and caramelized drink that smells like ice cream.
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Adding bright, sweet applesauce to a rich, delicious pot roast is a terrific way to impart the lightness of summer into a favorite but often heavy winter meal.
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Starbucks locations in China are celebrating the Lunar New Year with a lineup of new drinks, making us wonder: Is pork-flavored coffee the next Starbucks trend?
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You may have seen Barilla and De Cecco pastas at the supermarket and wondered whether one was a better deal than the other. The answer might surprise you.
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Make it all about the crunch in your casserole by adding a thin, crispy layer of phyllo dough to your everyday bakes. Here's how.
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When you have a craving for French toast but have to do without eggs, versatile flaxseed is the ingredient you need for the best vegan version.
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It's important to make the right selection of your star ingredient when making honey pie. Different varieties of honey will impact the flavor and color.
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When it comes to pantry staples, duck fat might not immediately come to mind. But for celebrity chef Richard Blais, it's an essential ingredient.
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There are so many different ingredients that home cooks can use to elevate their dishes. Here's why you should stock citric acid in your pantry.
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If you have ever noticed that your cast-iron skillet has become sticky, here's what to know. And, more importantly, what you can do about it.
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If you're a fan of the cheesy, allium-rich goodness of French onion soup, but you also love potatoes, you should combine the two for spectacular spuds.
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It's pretty well known that the origin story of the American burger begins in Germany, but this is the German meat patty that preceded the classic hamburger.
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For those who want to make this dessert in the comfort of their own home, but aren't comfortable with deep-frying, you can coat ice cream in this ingredient.
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Chef Hung Huynh's take on roasting cauliflower results in a delicious, sweet and savory dish that involves the addition of a tart winter fruit.
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The difference between green peppercorns and black or white ones has to do with their flavor, how they're prepared, and the recipes they work the best with.
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The combination of chili peppers and chocolate is common because of its popularity but enjoying the duo in ice cream form is not the ultimate way to do so.
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Jacques Pépin is known for keeping things simple, whether he's using leftover scarps or making the most of using his hands as kitchen tools.
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It's likely chef Alex Guarnaschelli has sampled more exquisite cuisine than most. Yet there's one pasta dish she recalls that brought her to tears.