Elaina Friedman
School
University Of Puget Sound, University Of Washington
Expertise
Food Industry Labor Movements, Climate Change & 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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Just where exactly does Costco's Kirkland brand coffee come from? The company is thankfully fairly open about the origins of its buzzy beans.
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Have you ever wanted to look as cool as your favorite refrigerated beverage? In honor of National Iced Tea Day, Pure Leaf is giving away real diamonds.
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Cocoa-spiked pasta is older and more authentically Italian than spaghetti and meatballs. Italians have been adding chocolate to savory dishes for centuries.
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What would you do if your favorite snack food disappeared? Ask fans of Magic Middles, the discontinued cookies that are still shrouded in mystery.
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Having just wrapped the 20th season of the cooking competition show, she plans to "make space" for her cookbooks and other creative projects.
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Frozen fruit salad has ebbed and flowed in popularity since the 1920s. We it's a dish that deserves a tenured spot in the summer dessert lineup.
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Who doesn't appreciate a good breakfast shortcut? If you want to take your boxed pancakes to the next level, keep this flavored water hack in mind.
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There are nearly as many burger styles as there are states in America, but Michigan is home to one of the most underrated burgers in the country.
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Jell-O desserts have made a comeback, and their popularity continues to grow. Meet one New York City pastry chef who's taking Jell-O cakes to new heights.
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Finally, some encouraging news on the inflation front. According to a May 22 USDA market report, egg prices have fallen faster than experts expected.
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Shrouded in mystery and not exactly easy to find, Louisiana Russian cake is the dessert that reuses leftovers in a deliciously boozy and creative way.
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"A Summer Fling To The X-Treme," billed as "the world's first romance novel written by AI," will get a limited run of 300 paperback copies this summer.
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Perusing wine menus when you’re out to dinner might leave you shocked. But there’s a reason they charge so much for that glass, and it’s not about greed.
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Van Leeuwen, one of Brooklyn's most well-known frozen dessert brands, has just recalled over 4000 pints of ice cream due to undeclared walnuts.
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In a move that should interest both beer drinkers and summer grill masters, Perdue just created a proprietary brew made specifically for beer can chicken.
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There's a very good reason why a group of Italian experts have given a restaurant in Barcelona the crown for the second-best pizza in the world.
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Martinis have long been a mainstay on menus, and nowadays, not just as a drink. Some people are throwing dirty martinis into their fried chicken batter.
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If you're after a big cucumber flavor, here's the easy cutting tip you need to infuse cucumber water in record time.
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The absolute best way to add vibrancy to your summer meals is yellow tomato sauce. Here's what to know, including how you can make some for yourself.
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After decades of business, Chick-fil-A is shutting the doors on its first ever location, for good. Where is it, and when does it officially close?
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The oat obsessives over at Nature Valley are breaking from the status quo with a line of new savory flavors. Think of it as a different kind of granola bar.
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If you're looking to cool down your savory cocktail without diluting your drink via melting ice, why not try your hand at Bloody Mary ice cubes?
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Have you been searching for a new, easier way to decorate your baked goods? One interesting way to add some panache to your next cake is fishnet stockings.
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If you are looking for a super savory seasoning that will take even the most bland meals to the next level, consider picking up some Vegeta.
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Who knew oranges weren't so orange? Some of those brightly-hued fruits in your grocery store have had a helping hand in color thanks to dyes and waxes.
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Last May, Italy's inflation rate was 6.8%, breaking a record that had been set when the country adopted the Euro in 1999. That number has since increased.
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Have you been searching for a way to make your hot chocolate even richer? There's an unexpected ingredient that will help elevate your next cup.