Stefanie Ellis
Writer at Freelance
Food + travel writer:| @washingtonpost | @SAVEURMAG | @EatingWell Latest @BBC_Travel: https://t.co/fWfae84Jaq
Articles
-
6 days ago |
success.com | Stefanie Ellis
Before a garden can grow, it starts with a single seed. That seed can transform acres of dirt into a blanket of colors so vibrant, the sun wants to look at it all day. Ideas grow exactly the same way. They can become so big and, often, so transformative that people can’t help but gravitate toward the individuals to whom they belong.
-
2 weeks ago |
success.com | Stefanie Ellis
When Jatee Kearsley spent four months eating her way through Paris in 2021, she had no idea just how far her life adventures would take her. Though she and a friend visited the city with the express purpose of understanding the history of French pastries and the processes by which they’re crafted, she couldn’t have known that, two years later, she’d have her own patisserie.
-
1 month ago |
success.com | Stefanie Ellis
Dreams are a bit like pearls. Something has to get inside your brain to inspire you to do what you never thought possible. For pearls to be made, an irritant must find its way inside the shell of its host. For humans, that “irritant” might be passion or purpose. For mollusks (e.g., oysters and mussels), parasites, crabs or worms can get into the lining of the shell and cause irritation. A liquid substance coats the irritant, which hardens to become a pearl over time.
-
2 months ago |
success.com | Stefanie Ellis
The landfill is nothing but a giant pile of things no one wants or uses—but that certainly doesn’t mean we need to add to it. The EPA reports that the biggest contributor to landfill waste is food, which accounts for nearly 24% of all landfilled and combusted municipal waste. However, bruised or imperfect fruits and vegetables are often saved from landfills, and oil is being repurposed as biofuel.
-
2 months ago |
success.com | Stefanie Ellis
Every pizza has a story. Most people think it’s all about the ingredients, but the success of a restaurant relies on so much more than sauce and crust. Those making the pizza have stories, too. Some, like Katie Lee, have a novel unlike any you’ve ever read before. If you visited any of her three Katie’s Pizza and Pasta Osteria locations in St. Louis or read any of the media coverage about her, you’d get a story about a young woman who lived in Italy with her mother.
Try JournoFinder For Free
Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.
Start Your 7-Day Free Trial →X (formerly Twitter)
- Followers
- 292
- Tweets
- 710
- DMs Open
- No
RT @ScrtDrugAddict: "I don't think people realise how powerful it is to go to a restaurant and see non-alcoholic wine on a menu, as a sober…
If you haven't heard of NZ-Style Ice Cream, aka Real Fruit Ice Cream, come with me on a sensory journey as I make some in WA, and profile the man who brought a literal gem from NZ to the U.S., giving us the food trend everyone will be talking about this year! https://t.co/g7QmnarSTV
RT @dog_rates: This is Basil. He finally found the perfect stick today. Wanted to tell you about it as a reminder to never give up on your…