Nico Danilovich
School
Dodge College Of Film And Media Arts At Chapman University
Expertise
"Shark Tank", Fresh Produce Industry, Agricultural Revolution
- Nico mixes up a new fantasy-themed cocktail at every session of Dungeons & Dragons he runs for his friends.
- Before writing professionally, Nico worked for a handful of years in TV production at studios such as Nickelodeon, Netflix, and Marvel.
- He also has real-world foodservice experience as a Subway sandwich artist and the manager of a popsicle stand, plus his grandfather owns a corn-and-soybean farm.
Experience
After beginning a career in the foodservice industry, Nico took a decade-long detour through film school and Hollywood. In recent years — inspired by his family background in farming — Nico started writing bi-monthly reports on the fruits-and-veggies industry for "Produce Blueprints," the Blue Book's fresh-commodity magazine. Lately, he's covered food entertainment, commodity spotlights, and culinary history for Static Media. In his free time, Nico watches cooking shows and pens YA Fantasy novels with settings based on real-world, ancient cultures.
Education
Nico graduated Summa Cum Laude from Dodge College at Chapman University with a BFA in Film Production and a minor in Psychology. His behind-the-scenes expertise plus his ability to see how media influences the mind makes him uniquely qualified to comment on the cultural impact of culinary entertainment.
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 Nico Danilovich
-
When you think of Little Debbie, you likely think of your childhood. Of all the various snacks offered, do you know which are the most popular?
-
Some kitchen gadgets have incredibly layered histories. For instance, this is the strange-looking baking tool that once preserved delicate cake slices.
-
While the croissant is often thought of as a French baked good, it turns out that croissants actually got their start in Austria, not France.
-
This is the No. 1 region in the US where you'll find more brown eggs than anywhere else, and there's a fascinating history behind why that is.
-
Here's an update on how Electra, the sports drinks brand from Season 12 of "Shark Tank," is faring today.
-
Remember Echo Valley Meats from Season 4 of "Shark Tank?" Here's how the butcher team is doing today.
-
Mayo was invented in 1756, but ketchup only came along later in 1812. Even so, modern fry sauce has been around a lot longer than you may think.
-
In-N-Out's menu is great, but it's too narrow for those with dietary restrictions. There are good options for vegans and vegetarians. Why doesn't it offer them?
-
School cafeterias are being hit hard by inflation and other economic concerns, and lunch programs are feeling the pain.
-
Carrot cake has existed -- in some form or another -- since the Dark Ages.
-
Despite knowing nothing about Texas Roadhouse, I was intrigued enough to go there and immerse myself in its Southwestern Americana. Here's why I won't go back.
-
How exactly is maror used during Passover? Here's what you should know about this essential and symbolically significant part of the Seder plate.
-
The mushroom kingdom is legitimately fascinating. For instance, did you know that you can use a particular kind of shroom in place of maple syrup?
-
If you've ever strolled down Broadway in Nashville, you know the lights and music are something of a destination. And its bar style is spreading like wildfire.
-
We know you want to get your money's worth. Feel free to fill that footlong! There's just a right and a wrong way to do it, says this former Subway employee.
-
There are many different countries with impressive cocktail cultures and world-famous drinks. But Japan has taken us by storm with its rum Martinez drink.
-
Ina Garten is infamous for her decades of culinary prowess, including many of her own cocktail concoctions. But did you know she just had her first martini?
-
There are winners, swimmers, and sinkers when it comes to companies appearing on "Shark Tank." How did Obvious Wines fare after their show debut?
-
Danny Grossfeld's out-of-the-box idea for hot canned coffee led him to "Shark Tank." But none of the Sharks invested in HotShot - so where is the company now?
-
"Shark Tank" contestant James Martin failed to make a deal for his single-serving wine, Copa Di Vino, saying he only wanted publicity. Did his strategy pay off?
-
Have you ever left your stove on? One entrepreneur's mother did and this was the inspiration behind Inirv. But what happened to the company after "Shark Tank?"
-
Not every entrepreneur strikes a deal with the Sharks, and not every deal that gets made goes through. So what happened to Chi'Lantro from Shark Tank?
-
When entrepreneurs enter the Shark Tank, what happens after is up to fate. Here's what Mee-Ma's Louisiana Gumbo from Shark Tank is up to these days.
-
How do beloved restaurants foster community and help bring about change? This is how Melba Wilson's iconic soul food spot revitalized Harlem.
-
If you've been to the grocery store lately, you've likely seen nearly empty shelves of water. Why is there a shortage, and how can you still have clean water?
-
Some cocktails have more surprising backstories than others. For instance, the first frozen margarita was made in a soft-serve ice cream machine.
-
Here's what you should know about the fierce battle between two steakhouses named for the same TV show, fueled by beef and a love of gunslingers.