Lauren Vincelli

Richmond

Freelance Writer at Richmond Magazine (US)

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richmondmagazine.com

Articles

Fruits of Labor

4 days ago | richmondmagazine.com | Lauren Vincelli

Pierson Geyer’s parents have been farming fruit in Virginia since the mid-1980s and established their own farm in 2008. Approaching the final phase of a five-year business transition plan, Geyer is preparing to obtain full ownership of Agriberry Farm in Hanover County. Taking the reins means managing employees and migrant workers; planting, farming and harvesting fruit; then distributing hundreds of thousands of pounds of fragile fresh produce.
A Forager’s Feast

2 months ago | richmondmagazine.com | Lauren Vincelli

Spring is here, and the eighth edition of Richmond’s annual fungi fest, Mushroom Mania, returns April 19 to Stone Brewing Co. Ahead of the event, festival founder and ’shroom fanatic Lauren Vincelli has hunted down mushroom maniacs around the city and beyond, highlighting offerings from the region’s many fungi friends. Chaotic Good Tempeh: This lean protein is made by binding cooked beans with the mycelium of Rhizopus oligosporus during the fermentation process.
Women in Pizza

Mar 18, 2025 | richmondmagazine.com | Lauren Vincelli

In addition to Women’s History Month, March is Women in Pizza Month — cheers to all the nonnas, mamas, daughters, workers and entrepreneurs who keep the dough twirling. The first slice goes to these local women making their mark on the Richmond pizza scene. 2314 Jefferson Ave. Owner Ashley Patino and her crew are the reigning pizza queens of Richmond.
Down on the Corner

Feb 25, 2025 | richmondmagazine.com | Lauren Vincelli

206 N. Shields Ave. First opened in 1989 by owner Sam Patel, the convenience store has become a neighborhood fixture. Today, the market is managed by Tina Kafantaris, co-owner of the seminal family restaurant located opposite. “We’ll even run across the street to Joe’s [Inn] to grab you a carrot or a cup of ricotta if you’re desperate,” she says. That level of service has attracted lifelong loyal customers. A Shields Market secret: It’s an oasis for entertaining.
Deep-dish Deliverance

Jan 14, 2025 | richmondmagazine.com | Lauren Vincelli

A taste of the Windy City is available without a plane ticket, thanks to Redemption BBQ and Market (3420 Lauderdale Drive) and its owner, John Vest, a pastor turned pitmaster turned pizzaiolo. Redemption currently offers hot deep-dish Chicago pies every Friday, Saturday and Sunday. The open-secret offering started as a love letter to Vest’s wife, Anna, a native of Chicago. The couple lived there together for 16 years before moving back to Virginia and starting Redemption BBQ as a food truck.
Creepy Culinarians

Oct 30, 2024 | richmondmagazine.com | Lauren Vincelli

Wine and dine like Hannibal Lecter One of the most famous gourmands of our age is also the greatest villain in cinema history — Dr. Hannibal Lecter, the former forensic psychiatrist also known as The Chesapeake Ripper. Dr. Lecter explores some truly cruel and creative cooking with surprising connections to the area. We may not want to recreate his cooking, but we could be inspired by the food and wine pairings of Virginia’s famous cannibal cook this Halloween.
Cool and Collected

Jun 17, 2024 | richmondmagazine.com | Lauren Vincelli

Soft serve, gelato, Dole whips, snow cones and paletas! The weather is heating up, and folks are looking to cool down with frozen treats. Those choosing a dairy-free diet for health, allergy or ethical reasons need not be hindered; there are plenty of ice-cold comforts around the region, and we have the scoop. Ruby Scoops, 120 W. Brookland Park Blvd.
What a Fungi

Apr 17, 2024 | richmondmagazine.com | Eileen Mellon |Lauren Vincelli

In recent years, mushrooms have bloomed to become nearly omnipresent. They’ve emerged as a go-to substitute in vegan cuisine, they’re found in beverages from coffee to cocktails, and American mycologist and fungi guru Paul Stamets is practically a celebrity in some circles. Local farmers markets tend to have at least one mushroom purveyor in the lineup; chefs relish their meaty, mutable nature; and foragers will happily wander the woods hunting coveted yet fleeting varieties.
Food in the Fast Lane

Mar 28, 2024 | richmondmagazine.com | Lauren Vincelli

This weekend, Richmond Raceway will host its first NASCAR events of the year. The three-day affair marks the 69th annual spring NASCAR Cup Series race and the track will come alive to host tens of thousands of hungry race fans. Keeping them all fueled is a massive undertaking requiring hundreds of employees and a gargantuan amount of food and beverages — including local options. So, how does it happen?