Nico Danilovich
School
Dodge College Of Film And Media Arts At Chapman University
Expertise
Shark Tank, Fresh Produce Industry, Agricultural Revolution
- Nico mixes up a new fantasy-themed cocktail at every session of Dungeons & Dragons he runs for his friends.
- He has real-world foodservice experience as a Subway sandwich artist and the manager of a popsicle stand, plus his grandfather owns a corn-and-soybean farm.
- In his free time, he enjoys watching cooking shows.
Experience
After beginning a career in the foodservice industry, Nico took a decade-long detour through film school and Hollywood. In recent years — inspired by his family background in farming — he started writing bi-monthly reports on the fruits-and-veggies industry for "Produce Blueprints," the Blue Book's fresh-commodity magazine. Lately, he's covered food entertainment, commodity spotlights, and culinary history for Static Media. He also pens YA Fantasy novels with settings based on real-world, ancient cultures. Before writing professionally, Nico worked for a handful of years in TV production at studios such as Nickelodeon, Netflix, and Marvel.
Education
Nico graduated Summa Cum Laude from Dodge College at Chapman University with a BFA in film production and a minor in psychology. His behind-the-scenes expertise plus his ability to see how media influences the mind makes him uniquely qualified to comment on the cultural impact of culinary entertainment.
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 Nico Danilovich
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The mafia had its fingers in many pies, but who knew that it once peddled fresh produce? Read the story of how they gained and lost control of the artichoke.
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Kerry Simon rocked the world with his abilities in the kitchen, which means his death left an even bigger toll. Here's what led to the chef's death in 2015.
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Gray Kunz was a worldly chef whose global roots reached far. He left behind a legacy in his restaurants and to the chefs under his tutelage.
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As every good chef knows, cleanliness is essential in any kitchen. Most hotspots get handled, but there are a few places that you might be forgetting to clean.
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Apricots have an interesting history and variety in the U.S. Here's the state responsible for producing the most of this fresh, plump fruit.
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Hungarian paprika comes in eight different varieties, each with its own flavor. Usually, this paprika is used in dishes like chicken paprikash and goulash.
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Halloween is the present-day version of Samhain, an Irish holiday thought to root in Paganism. Here's the dish that the Irish traditionally ate on Halloween.
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Honey is a sweet bit of golden-colored goodness that can be used in many different ways. Here is the state that surprisingly produces the most honey in the U.S.
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Dairy products from goats are every bit as delicious as those from cows, but those prices! Why on earth are these items so very expensive in stores?
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Floyd Cardoz, the NYC chef who helped put Indian cuisine on the map, died of Covid complications in March 2020. Here's more on his life and legacy.
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Blueberries were not always commonly available. They are in every grocery store today because of those who cracked the challenges of growing them at scale.
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One restaurant gets patronage from one of America's favorite presidents -- 60 years after his death. Here's the Boston joint where JFK's ghost hangs out at.
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Savory and rustic, Italian wedding soup is certainly lovable. Yet, regardless of what the name implies, it's not traditionally served at Italian weddings.
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Sadly for fans of spookiness, Witch Finger grapes have gone through a bit of a rebranding. Here's where they started, and what they've now become.
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The USDA has suggested some big changes to the poultry industry, with the goal of reducing salmonella infections and deaths by the year 2030.
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If this is your first time hearing of the Gros Michel banana, there's a reason for it. Here's what happened to this standard variety of the yellow fruit.
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British actor and comedian Robbie Coltrane died on Oct. 14, 2022. Known for his contributions to film, Coltrane also almost won a dock pudding competition.
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The Pomier Caves, in what is now San Cristobal, were discovered by indigenous peoples — the Igneri, Carib, and Taino — an estimated 2,000 years ago.
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What's the big deal about an onion burger? Most of us have had onions on our burgers before. But Oklahoma onion burgers are just different. Here's why.
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Wonder Bread has been part of the American food lexicon for more than 100 years. The story behind where the company's name came from is quite a wonderful tale.
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There are some times when you're so hungry you feel like you could eat anything put in front of you, no matter how big it is. But nobody could eat this.
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The white variety is probably low on most people's lists when ranking chocolates. But that's because they haven't transformed its flavor by toasting it.
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Sturgeon comes in many different species and live all over the Northern Hemisphere. But what exactly is it that makes the sturgeon in Idaho so very special?
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Most states have their favorite and sometimes official type of pie. Here is more about the unique berry that is used for Oregon's official state pie.
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If you've heard of the peculiar boysenberry, you may be surprised to learn it comprises three different berries. Here's a bit of history behind the hybrid.
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With such a wide array of services and a conscientious streak to match, Tillamook may seem like a thoroughly modern company, yet its roots go way back.
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From home economist to chef, the death of WWII cooking legend Marguerite Patten devastated the world in 2015. Here's how she impacted the food industry.