Emmy Schneider-Green
School
Florida State University
Expertise
Plant-Based Nutrition, Food & Sustainability, Trending Grocery News
- Emmy is certified in plant-based nutrition from Cornell, and has traveled and sampled the best vegan food in many countries, including Iceland, Italy, France, and all over the US, including a year she spent traveling in an RV.
- As a longtime vegan, she believes in sharing how delicious and easy the lifestyle can be, without being pushy or judgy, and taking a firmly anti-diet approach.
- She has extensively studied the intersection of our food systems, climate and sustainability.
Experience
With over a decade of experience as a writer and editor, Emmy has contributed to numerous freelance publications, managed social media for a variety of brands and organizations, and worked as an editor for the Florida Senate as her first job out of college. In most of her work, she has focused on food, sustainability, nutrition, or the overlap of the three whenever possible. She's currently the director of marketing for a food and beverage brand and has a column on plant-based dining in her town's local newspaper.
Education
Emmy earned a bachelor's degree in editing, writing, and media, as well as a master's degree in media and communication studies from Florida State University, where she focused on creative nonfiction writing and food and environmental communication.
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.
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Stories By Emmy Schneider-Green
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It's never been easier to make delicious ice cream that rivals what you'd get at the scoop shop. But this piece of equipment will change the game for you.
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But as straightforward and simple as pancakes are to make, even the experienced flapjack chef has likely run into the issue of a lumpy finished product.
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It's never fun to deal with rotting produce in the back of the fridge, so many people rely on frozen vegetables. Try mushrooms to round out your next meal.
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This easy-to-make creative take on a standard red sauce lets the fresh-picked deliciousness of the tomatoes shine on a whole different level.
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When it comes to plant-based meat substitutions, remember that extra firm tofu is a workhorse that'll take on the qualities of whatever marinade you give it.
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Undertaking the fermentation process in the kitchen may feel like a science fair project at first, but this one is simple enough for anyone to try.
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The idea of putting a glass jar full of food and liquid in the freezer might make you wince, but it can be done safely so long as you use the right type of jar.
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Some might write off tempeh as boring and even bitter, but there's a quick and easy way to boost the aromas and tastes of this nutritious addition.
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There are all kinds of cucumbers, but there's definitely one variety that stands out above the others when it comes to making homemade pickles.
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Do you know when to peel fruits with a paring knife versus a vegetable peeler? We break down the difference of the two tools and when to use them.
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Not all oats are created equal. Though all varieties start the same, different ways of processing affect taste, texture and cook time of the final product.