Location
Lakewood, Colorado
School
University of Tennessee, University of Maryland
Expertise
Seafood, Agriculture, Food supply chain
- Matt has a passion for writing about how the production and consumption of natural resources, including agricultural products, affects everyone.
- He has attended some of the biggest food conferences and trade shows, including the National Restaurant Association Show in Chicago, the Seafood Expo North America in Boston, and the China Fisheries and Seafood Expo in Qingdao.
- As a Denver Urban Gardens certified master composter, he's obsessed with the magic of turning food waste into amazing soil to grow food.
Experience
In his first job out of college, Matt wrote for The Monitor in the Rio Grande Valley of Texas, where sugarcane and shrimp farming are big business and where billions of dollars of agricultural products, including fresh produce, cross the border from Mexico each year. In the two decades since then, Matt has traveled the world to write about natural resources, including metals, fossil fuels, renewable energy, cannabis, agriculture, and seafood. Based in Colorado, his work has been published in The Wall Street Journal, Barron's, and U.S. News & World Report.
Education
Matt has a bachelor's degree in journalism from the University of Tennessee, was a fellow at the Knight Center for Specialized Journalism, and has an international journalism diploma from schools in the Netherlands and Denmark
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.
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Food History
By Matt Whittaker
The orange found in some of the cheddar you buy at the store may have its roots in a marketing scheme from a region in southern England known for cheesemaking.
By Matt Whittaker
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Coffee and Tea
By Matt Whittaker
It turns out that while boiling water may be the best temperature for brewing black tea, other types of tea require cooler water for the perfect pour.
By Matt Whittaker
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Stores And Chains
By Matt Whittaker
Luckily for consumers who want to know where the milk they buy at Walmart comes from, or perhaps support certain farms, there's a simple way to find out.
By Matt Whittaker
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Food Facts
By Matt Whittaker
Red bobbly-skinned lychees are sweet, tart, and delicious in many dessert recipes, and their global growing capital has been in business for thousands of years.
By Matt Whittaker
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Healthy Eating
By Matt Whittaker
People have been on the hunt for alternatives to the common table sugar that isn't always the best option. Here's why palm sugar deserves consideration.
By Matt Whittaker
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Stores And Chains
By Matt Whittaker
Dollar stores may increase food deserts in some U.S. communities while leaving others unscathed.
By Matt Whittaker
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