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.
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.
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Stories By Elaina Friedman
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Celebrity chef Ina Garten has a few valuable tips to share when it comes to creating a delicious-yet-simple dinner menu for your next party.
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When it comes to making the perfect pie crust, one rule many bakers never stray from is using cold butter. For chilled pies, melted butter is key for the crust.
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Fruit salads are more picnic fare than comfort food, but you should think outside the season and make a hot fruit salad to enjoy in front of the fireplace.
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Making tadka can seriously enhance your next Indian dish. Knowing how to create this flavorful infusion starts with knowing that you have the right pot handy.
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Surprisingly versatile, ice wine is fit for more occasions than you might think. There's no need to be intimidated by this delicious dessert wine.
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When you want to take your regular eggs and transform them into a gourmet delicacy, look no further than some colorful salmon roe. Here's what to know.
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Studies have helped determine what kind of eater consumers are, and sound plays a big part. Why are crunchy foods able to make us think they taste better?
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One of the best and most underrated ways to let pasta water shine is to use it to cook vegetables - it adds flavor and helps veg get nice and crisp.
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Few foods are more comforting than soup when the winter season arrives, but you can add some smoky flair to your next batch by firing up the grill.
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When your regular chocolate chip cookies just aren't cutting it, consider taking them to new heights with the very same sourdough starter used to make bread.
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On December 5, Taco Bell surprised customers by announcing the limited-time return of the Double Decker Taco, a previously-discontinued fan favorite.
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If you're nervous about going to a restaurant alone, you have nothing to worry about. Here are some helpful suggestions to enjoy going out solo.
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These days, plant-based meat is similar in both texture and flavor to animal meat, but there's one handy perk of plant-based when it comes to marinades.
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Sometimes we forget to use caution when reaching for a potholder, which can leave us with a painful burn. Thankfully, there's an easy way to avoid this.
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In order to achieve those coveted, uniform slices in potato pavé, save yourself the knife work and spring for a mandoline instead.
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Move over oat and almond milk -- there's a new fruity spin on traditional milk that's taking over your cereal bowl. Here's everything you need to know.
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According to social media, Costco's Kirkland brand jarred peaches might just be a more worthwhile purchase than the run-of-the-mill canned stuff.
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Soup meatballs need a bit of reinforcement before they're placed into a simmering pot with, which is where leaner meat comes in and gives delicious flavor.
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Whether roasted, sautéed, or served straight from the can, the ever-versatile legume is particularly tasty when met with the rich, runny yolk of a poached egg.
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Though heavy whipping cream is commonly used for baking, it lends dressing a unique creaminess that makes it a perfect base for custom flavor combinations.
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There's a reason that culinary personality Giada De Laurentiis doesn't eat eggs for breakfast. Here's what to know about her morning meal preferences.
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If you love buttercream frosting and royal icing, the thought of mixing them might sound like a no-brainer. Unfortunately, you should think twice about it.
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Most Costco members love Kirkland Brand products. The retailer has rolled out a frozen croissant bacon breakfast sandwich, and it has received mixed reviews.
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Tahini gives hummus its mellow, nutty, slightly sweet flavor and trademark creamy smoothness. Peanut butter can do the same, while deepening its earthy flavor.
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Instead of cooking on Thanksgiving, one company promoted a single-can meal. But, unfortunately, no, you can't actually buy an entire canned Thanksgiving dinner.
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No need to turn to ice cream for pie topping - Ina Garten's tip for piping whipped cream onto your pies is an easy way to elevate the dessert on your table.
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Buck rarebit does not contain a trace of male deer. Rather, the "buck" in question simply refers to a fried or poached egg nestled on top of the bubbly cheese.