Natasha Bailey
School
Linfield University
Expertise
Creative Writing, Wine Education
- Literature has always been a passion of Natasha's, but it was when she was in college that she was allowed to blend her passion for food and wine with her love of writing for the first time. After an internship at the Oregon Wine Press, and through work as an editor for a family-owned vineyard in Oregon, she was able to peruse this niche.
- Natasha worked in the wine industry in various roles over the past decade. Hands-on experience such as vineyard work, harvests in the cellar, and wine education and sales in Oregon and California has given her the kind of knowledge that can't be learned in the classroom.
- Moving to the east coast and away from America's traditional wine country was a big decision; fueled by curiosity and a drive for adventure. Natasha loves exploring and appreciating new cultures, foods, and communities, and the east coast offers all of that and more! She is hoping to continue her self-driven wine education as well as finally commit to her love of writing over the next few years here.
Experience
Natasha grew up in Oregon where she graduated from Linfield University with a bachelor's degree in Creative Writing. After interning for the Oregon Wine Press Magazine and working as a full-time wine educator in Sonoma, Natasha moved to the east coast to pursue her career as a writer.
Education
Natasha graduated with a Bachelor of Arts majoring in Creative Writing and a minor in Political Science in under three years. While she has not undergone academic wine education, she has over five years of hands-on experiential learning in the wine industry under her belt.
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 Natasha Bailey
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Gooseberries were once a common fruit in the Western Hemisphere, but all but disappeared in the U.S. See why the government saw fit to ban them decades ago.
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Matcha is great to keep on hand. But unfortunately, matcha can go stale rather quickly if you don't store it properly or tend to buy low-quality products.
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Using a meat thermometer is one of the best ways to ensure that your meat is cooked, but do you know the meat thermometer mistake that could get you sick?
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Bourbon is as American as it gets, so it makes sense that distilleries showed their patriotism by aiding the U.S. in World War II. Here's how they got to work.
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Everyone loves a good brunch. Here's what one expert says is the best type of wine to sip alongside your breakfast sausage. Can you guess what it is?
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Where you buy wine can affect how much you pay for it. Two Nordic countries top the charts for the most expensive average bottle of wine - here's why.
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Coca-Cola is partnering with recent Latin Grammy winner Rosalía to make a limited time zero-calorie soda that will highlight the artist's work.
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One herb you may not have heard of, but definitely should start adding to your grocery list, is marjoram. Its sweet, subtle flavor makes it a welcome addition.
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Smooth and flavorful, sake is a strong alcohol that is still palatable and can be served cold or hot. Here's how the drink varies depending on its temperature.
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Add a sprinkle of salt, sugar, and butter, and if you want an extra flaky crust, throw in a splash of apple cider vinegar and don't forget to use your hands.
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A specific cooking vessel holds the secret for crispy pot pie. Here's the cooking implement you need to make the best pot pie crust.
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Hot dogs are a barbeque favorite, and though you might be tempted to try and make them from scratch, here's why you shouldn't make your own hot dogs.
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A new study has discovered that individual cans of tuna contain unpredictable and inconsistent levels of mercury, sometimes much higher than cans on average.
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When should you salt salmon during the cooking process? There's an important reason why you might want to wait to salt salmon.
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Kettle corn is often sold in large bags, which can make the whole batch difficult to finish off in one sitting. So, how long can you keep it after it's opened?
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While buying your herbs pre-dried from the store seems like the most convenient option, this easy way of drying out oregano is a great option for anyone.
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Anyone who has tasted tofu knows it can be tricky to cook with. This is the flavorful poaching technique that gives tofu an incredible texture and flavor.
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One might assume that raising a pinky while drinking from a tea cup is the ultimate sign of good manners, but is it?
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Have you ever considered that instead of eating your grilled cheese with soup, you can turn your grilled cheese into your favorite soup?
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Wine-makers have a lot to consider when it comes to where to put vineyards. See why wines that come from places with high elevations have a certain advantage.
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The Hummer is a classic Michigan cocktail with a sweet twist: ice cream. It's the Mitten's state drink, and it's a great treat for any hot day.
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Each state is subject to its own intricate laws, and Delaware is no exception. Here's the strange law surrounding margarine in "The First State."
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You may not have been aware that such a thing as a water sommelier exists, but since there are only a few in the entire world, we won't hold it against you.
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A Scandinavian famine inspired the resourceful creation of bark bread. Here's how the tragic time in history made a traditional type of bread.
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One city along the ancient Silk Road produces 90% of Turkey's baklava thanks to its booming pistachio production. Here's more on the world's baklava capital.
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For something we use in our homes regularly, we don't give a whole lot of thought to baking soda. How did this powder become so important to our lives?
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Heat-resistant spatulas are an essential tool for anyone who spends a lot of time in the kitchen. Here's why.