Brianna Corley

Photo of Brianna Corley
New Jersey
Northwestern State University Of Louisiana
The New School
Southern Food, Social Media Recipe Hacks, American Food History
  • Brianna Corley has interviewed Vince Hayward, Camellia Beans' CEO and owner, for an article covering Louisiana Red Beans and Rice day.
  • Her article “Why should you substitute breadcrumbs with instant mashed potatoes?” was recognized and promoted by Potatoes USA, a marketing group representing the nation’s potato growers.
  • Brianna has visited New Orleans’ famous Cafe Du Monde, so rest assured, when she’s writing about beignets, she knows what she’s talking about.


Brianna has been writing articles since 2018. She was the Editor-in-Chief of her college paper, The Current Sauce, where she helped spearhead a primarily digital model of publication. She earned her first professional writing job at The HOTH before she finished university and worked as an editorial intern at the culture and literary magazine Deep South, where she wrote articles exploring Southern food's historical significance.


Brianna has two bachelor's degrees from Northwestern State University of Louisiana in English and Communication. She is currently pursuing a Master of Fine Arts in Creative Writing at The New School.
Stories By Brianna Corley