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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Yogurt production seems complicated; something humans couldn't have discovered until recent history; however, it was found thousands of years ago!
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Every country has its own favorite recipe, but in Israel today, there is a particular meat used that is unique in the world of shawarma-making.
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If you've had the opportunity to explore the food scene, you've stumbled or perhaps fallen head-first into a bowl of crème brûlée or crema catalana.
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The coppa is an extension of the pork shoulder loin and is known to be juicy and flavorful, but this cut of meat is also difficult to obtain.
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There are a lot of different kinds of bourbon out there to choose from. They could be aged, use a variety of mash blends, or have different proof levels.
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Korean barbecue has made waves in the West, but the country also knows how to do things "á la tartare." Here are the royal origins of Korean beef tartare.
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The earliest known record of sourdough extends back to 1500 BC. It seems that the Egyptians were the first people to mix wild yeast into their bread.
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Turkish coffee is unlike any other, in terms of what's in your cup to how it's heated. See why even sweetening up the brew must be done differently.
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Yogurt is a dietary staple for many and Greek yogurt is considered one of the more popular yogurt varieties. But is Greek yogurt actually made in Greece?
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Every baker, professional or casual, should at the very least know how to make a good crust. But what about pie crust vs. shortcrust: What's the difference?
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Gewürztraminer might not sound familiar, but it's a sweet wine worth learning about, trying, and pairing with your next savory (or cheesy) meal.
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Frankfurt, Kentucky's Buffalo Trace is one of the most prominent bourbon brands today. But how did it get its name? And what is a "buffalo trace?"
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There is more to the pomegranate than what meets the tongue and in modern-day Turkey, the rosy fruit still is involved in many of their celebratory traditions.
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While there are countless ways you can cook mussels, the first thing you should always do is rinse them. Here's why this step is so important.
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The lane cake is Alabama's official state cake. But the cake is not just a delicious recipe, it is inspired by a literary classic with deep Southern roots.
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Different kinds of bourbon can change the flavor of your food. Not all bourbon tastes alike so some are better suited for other kinds of dishes.
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If your holiday cookies need a little extra kick this year, you might want to take a page from Martha Stewart and try these bourbon-soaked confections.
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What's the difference between gouda and cheddar? Though these two kinds of cheese seem alike, they have some distinct differences that set them apart.
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There are a lot of contradictory stories surrounding the mysterious origins of the gyro in the United States. Here are the most prominent ones.
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Recently, Jet Tila, host of Food Network's 'Ready Jet Cook,' posted a video on Instagram to tell the world how he became a celebrity chef.
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If you want to try something different this holiday season, or even a random Tuesday night, duck is a great option. We let you know which variety is best.
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When you think of caviar, you might imagine far-away European elegance. But the caviar capital of the world was once found on the banks of the Delaware River.
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Coffee milk may sound like two things folks mix into their mugs every morning, but it's a specific drink one U.S. state has claimed for its very own.
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One of the heartiest and most delicious exports of the Mediterranean region is flatbread. Read about two of the most common types, lavash and pita bread.
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Turkey's cuisine can't be beaten, but don't overlook its alcohol either. Here's the absolute best way to consume Turkey's national liquor, raki.
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Tomato paste can be excellent for intensifying dark, savory flavors in a dish when cooked, but it should not be added in its raw form.
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While freezing is a great way to transport and store chicken, it doesn't do wonders for its flavor. See why buying fresh is the better way to go.