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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For some cuts of steak, tenderizing is a crucial step in the process before seasoning or marinating. See what the benefit of pounding your cut is for flavor.
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Starbucks is an international powerhouse today, but the company first started as the brainchild of three friends from the University of San Francisco.
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Champagne's influence can be seen in many of today's sparkling beverages. Canada Dry ginger ale might be connected to sparkling wine by way of manufacturing.
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Smoothies and juices are both helpful ways to get more vitamins into your diet. Learn more about the nutritional differences between smoothies and juices.
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Thanks in part to flaws in the vetting process, instances of organic food fraud have shaken consumers' faith in organic labels. But the USDA is taking action.
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When making leavened bread dough, it needs to ferment and rise, which most people do in a warm space, but what if we told you to put it in the fridge?
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Both vinegar-based and fermented hot sauces are common spicy food staples. Here's a look at whether they really taste that different from one another.
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Despite the raging debates slung around the chili-lover community, it's fairly safe to say that nobody wants their chili to be: thin. But how can you avoid it?
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Chutney is an Indian creation that has made waves in South Africa -- but the country's famous recipe might not have South African roots.
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The brownie is meant to be a cocoa lover's heaven with a dense, chewy center and a shiny, crackling top, but that glossy delicate crust doesn't always happen.
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It doesn't look like we'll be slowing our snacking down any time soon. The snack market in the U.S. has been steadily increasing over the last few years.
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The Chapli kabab is one of Pakistan's most beloved dishes. This particular kabab was reportedly created in Peshawar, in the northwestern corner of the country.
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Mousse is a delicate and foamy dish often served sweet and cold, and one of its many appeals is its texture, which is thanks to a specific kind of gelatin.
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Bayless took to Twitter to shout out a restaurant located in Tabasco, Mexico. He said it was a privilege to eat the flavor-packed dishes.
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Starbucks, so far a holdout in establishing a partnership with DoorDash, is now letting the food delivery company get their drinks and snacks to your door.
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New Haven-style pizza offers a twist on the classic Neapolitan pie with the addition of clams -- but which variety works best? It's all about size and flavor.
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Trader Joe's is known for low prices, but that's not all it does to ensure that shoppers are happy. The company also has a rigorous test kitchen for products.
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Paul Hollywood is one of the foremost authorities on cooking and has a trick to share for preventing bread dough from sticking to your hands and the countertop.
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When most of us go out to purchase wine for dinner with friends, we don't necessarily anticipate seeing vintages from India gracing the shelves.
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A key aspect to making an authentic Mexican meal is the comal, a cooking tool used by the people of Mexico for generations.
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The cranberry bean, aka the borlotti bean, is an ingredient featured in various Mediterranean and Spanish dishes, including pasta, salads, and stews.
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Soufflé is a tricky dish to make, and has a reputation for falling when you want it to stand tall. Here's why cream of tartar is vital to your recipe.
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You may enjoy vermouth on its own as an aperitif, or as part of a cocktail like a Negroni. But did you know this fortified wine has ancient origins?
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Burritos and chimichangas are similar, but there are key differences between the two delicious Tex-Mex dishes.
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Tasting Table asked readers to find out which type of whiskey glass they most prefer in an exclusive survey. Here are the results.
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Layering a cake can be tricky business though, so it's important that the tops of your desserts are flat before stacking.
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When making your own pasta, there are some crucial steps you don't want to forget. One step, in particular, you may skip over, but you shouldn't.