Title:Contributing Writer
Location:Shelburne, Vermont
Education:B.A. in Mass Communications, State University of New York at Oneonta, A.O.S. in Culinary Arts, Culinary Institute of America
Expertise:Food, recipe development, healthy and seasonal weeknight meals, culinary arts, sustainable agriculture, consumer kitchen products- Nearly two decades of experience writing for newspapers, magazines, websites and trade publications- Received several awards from the New York and New Hampshire Press Associations and an IACP award nominee
Experience
Adam graduated from the Culinary Institute of America, where he interned and later wrote for Fine Cooking. After graduation, he moved to Birmingham, Alabama, where he tested and developed recipes in the Time Inc. Food Studios. He then moved to Vermont and served as a lead recipe developer for EatingWell magazine and later as test kitchen manager for the Vermont Food Studio.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
