Lena Beck
Expertise
Environmental Science, Seafood, Farming & Agriculture
- Lena was part of a team that won a Society of Professional Journalists regional award in the student category.
- She earned an award for Outstanding Graduate Career at the University of Montana.
- An article of hers about fishing for lake trout received a special mention in The Counter's 2021 year in review.
Experience
Lena's first career in the restaurant industry led to an interest in writing about where food comes from and how it impacts our lives. She has spent the last three years writing about food systems and the environment.
Education
Lena has a master's degree in environmental science journalism.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Lena Beck
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To be fair, you can make "tequila" outside Mexico -- you can't just call it that. Here's why.
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With all the varying types of oyster toppings, you may want to give Australian Oysters Kilpatrick a try. Here's what makes this style of shellfish unique.
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With the many types of apricots, there is one in particular that is endangered and often sold dried. Here's the interesting history behind their decline.
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Hardy greens like kale and spinach are easy ingredients to throw in a last-minute meal, but they can last longer if put in the freezer. Here's how.
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Florida, the home of Apalachicola oysters, has stopped harvesting these shellfish for various reasons. Here's why and what the implications may mean.
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The terms low- and reduced-sodium can often be misleading labels for items like canned soup that contain high-sodium ingredients. Do you know the difference?