Marlene Ridgway

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Location
Leland, North Carolina, United States
School
Davis & Elkins College
Expertise
Getting Creative With Leftovers, Healthy Eating, Meals With Simple Ingredients
  • For a story entitled, "Private Chefs" for Keller Williams Luxury International magazine, Marlene interviewed and worked closely with six award-winning private chefs from around the world to explore their trade secrets.
  • After personally experimenting with recipes that are gluten and dairy-free but still delicious, Marlene has perfected copycat recipes for Tagalongs and Twix Bars, and makes her own oat milk at home.
  • Marlene is dedicated to using fresh seasonings in her cooking and has curated a hearty herb garden that grows back every year on her back patio. The garden includes fresh basil, mint, rosemary, cilantro, scallions, lemon balm, and thyme.

Experience

Marlene began her journey as a writer at a young age, always writing stories and entering contests. After graduating college, Marlene began writing for several websites and magazines, including The High End magazine and HomeSteading.com, where food was often a topic of her writing. Always reading, and with a love for food, cooking tips, and meal prep, Marlene has personal experience and a passion for trying out new recipes and experimenting with exciting foods and cooking techniques. Marlene has published a novel, been published in Appalachia: Stay or Go — Volume 20, and writes her own blog, "Written By Marlene."

Education

Marlene focused on pursuing her goal of becoming a writer during her time at Davis & Elkins College, where she became the chief operating officer of the student newspaper, and tutored other students.

The Daily Meal Editorial Policies

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 Marlene Ridgway

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