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.
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Stories By Natasha Bailey
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Philly cheesesteaks are straightforward, but make sure you know the right way to order yours.
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Styrofoam cups used to be the standard to-go cup in coffee shops, but in the '80s Starbucks became the leading champion for disposable, paper, to-go cups.
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Lemongrass is a great plant to add a little lemony zest to any dish. If you're buying it for the first time here are a few things you should know.
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You may have all the vital tools for pizza-making, but one you needn't ever forgo, which you should invest in if you desire quality pizza, is a pizza peel.
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Ginger ale is a widely popular drink, both as a solo beverage and as a mixer for cocktails, but did you know that there's more than one kind of ginger ale?
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A Shrove Tuesday tradition, Pennsylvania Dutch fasnachts are rich and sugary pastries meant to keep all of your cravings on hold until Easter.
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Are you making a traditional wet burrito? Well, here's a crucial tip to know to prevent them from being extra soggy.
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Ketchup seems like it lasts forever, but it actually has an expiration date. Here's what happens to ketchup when it expires.
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If you want to have a proper Afternoon tea, then you need to have these two components to make a perfect tea sandwich
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Sage has been more than a culinary staple for thousands of years going back to the time of Romans and Native Americans.
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For a higher quality tea, opt for fuller loose-leaf varieties. Here's what a difference loose-leaf varieties will make.
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Both hot and cold temperatures have a large effect on the taste of food and drink, so if you add water to whiskey, you have to be conscious of the temperature.
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While oysters can be eaten right out of the shell, it is better to remove the shell from the delectable mollusk if you plan on putting them in a wood smoker.
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Both Korean soju and Japanese shochu are delicious on their own, but that doesn't mean that these drinks can't be fantastic when used in cocktails.
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While sauteéing is the preferred method for cooking mushrooms, here are some handy tips for boiling the fungi that won't strip them of their unique flavors.
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Treacle Pudding can be a finicky dish, so when preparing one it is best to monitor the water levels as closely as possible to achieve the perfect texture.
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Baklava, also known as baqlawa or baklawa, is a Middle Eastern pastry that can vary from recipe to recipe and family to family, from shape to flavor.
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Beef pot pie is a hearty, filling comfort food, full of meat and vegetables. Learn the best cut of meat to use in beef pot pie for the best results.
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Making Limoncello isn't as easy as leaving lemons in Vodka, so here are some handy tips for making sure this summer's Limoncello doesn't end up over-steeped.
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If you've had fajitas you've probably already had skirt steak, but did you know there is an inside and outside cut that can make a big difference in dishes?
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Ina Garten always has great holiday food advice. During winter holidays she knows sparing time and stress are key, but on Valentine's you want to be original.
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Although strong in flavor and spice, hot sauce lacks strength in one area. Here's the myth you should stop believing about the condiment so you can stay safe.
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Though you can make ginger tea from the dried variety you get in the form of tea bags at the store, making it from fresh ginger yields a more flavorful brew.
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Vegetarianism has ancient roots spanning the globe; this famous philosopher and mathematician helped spread the message through his teachings.
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You might favor pancakes over waffles or vice versa. The difference between these two favored breakfast foods maybe as simple as their texture.
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Despite the intense debate between New York and Chicago styles pizzas, it was a California spot with a global influence that took the top spot on Yelp's list.
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Garlic is particularly difficult to peel, but a simple trick used in the restaurant industry might be the best way to remove its pesky skins.