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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Authentic Indian recipes are some of the most comforting food you'll ever eat, but a particular favorite throughout the massive country is the pani puri.
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Pastries have long been considered a culinary delicacy. Here is the Paris-Brest, an intricate French pastry famously inspired by a bicycle race.
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Although curry powder and curry paste are both for providing deep flavor to a recipe, you shouldn't replace one with the other. Here's how they are different.
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If you love all things peanut butter and chocolate, strap in folks. Reese's has seven ways from Sunday to experience its new frozen treats.
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In the midst of a few drinks, it can be easy to slip up and find yourself in the way of the bar's staff. These are some areas you should never breach in a bar.
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When you're marinating meats, you can't count on any alcohol in the marinade to neutralize all of the bacteria that might be present. Read to see why not.
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Though we love to use milk and cream in our everyday lives, there are so many closely related products that it's hard to tell them apart.
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The process of making wine involves a lot of intricate details, the most important of which is the very material the wine is stored in; here's why.
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Ribs are part of the lexicon of American culinary culture. Here's how you should position ribs in the oven when you're making them in your own kitchen.
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The delightfully buttery Parker House rolls are the ultimate soft, sweet bread of the century, but what inspired someone to create this buttery delight?
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There are a wide range of ways to cook chicken, but this old German cookware, called a Römertopf, is one of the best for making juicy chicken.
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Canning is a useful practice for preserving various fruits, such as oranges. Here's what sets different types of oranges apart when it comes to canning.
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The Mediterranean Sea is known for its coastlines, history, and healthy cuisine. Here is why the Mediterranean diet consistently tops 'best diet' rankings.
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Terry's chocolate oranges are an iconic (and delicious) British candy, but did you know that Terry's made another chocolate fruit first?
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Flavorful and sweet, the Ajwa date is most commonly eaten dried and is known, despite its sugary flavor, to be incredibly good for the body.
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While everyone will tell you to worry about keeping the butter cool and not undercooking the dough, something equally as important goes overlooked.
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Scones are not made the same everywhere, and their global variety is best exemplified by comparing British and American versions. Dive into this yummy treat!
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Before you go grabbing whatever cuts of steak you come across, you need to take one particular aspect of their size into account.
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Wine culture is built into the city of Florence, literally. Here are the origins of Florence's wine windows and how they've made a comeback in recent years.
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Ham is a smokey, sweet-tasting meat you should absolutely try making. But, be warned that, like turkey, ham has a habit of drying out in the oven.
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One of the necessary part in making bread involves kneading it. Whether you're making sourdough or rye, here is an easy way to tell if it is overkneaded.
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Duck is undoubtedly an extremely delicious bird to enjoy, but there are quite a few mistakes you can make while roasting it. Cooking it sous vide can help.
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Licorice liqueur -- not to be confused with ouzo or sambuca -- is a polarizing treat that isn't for the faint of heart. Here's what makes it unique.
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Ovens aren't perfect appliances, and the cheaper you buy, the less even the heat tends to be. But there's a simple trick to finding out its cold and hot spots.
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The affectionally named big-butt ants are enjoyed in many South American countries, and they are one of the many ways that folks are trying to eat sustainably.
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The Martinez is a cocktail that lives in the shadow of the popular drink that birthed it as well as the one it bore. See how it differs from the two.
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Most of us are familiar with the classic handleless glasses that almost every bar serves beer in, but what if we told you that's not the best glass for beer?