Title:Contributing WriterEducation:A.A.S. and B.S. in Culinary Arts/Food Service Management, Johnson & Wales UniversityLocation:McMinnville, OregonExpertise:Local food, sustainability, culinary educationGreg McPhee is a chef best known for his restaurant The Anchorage, which was named a semifinalist for the James Beard Award for Best New Restaurant and a World Restaurant Award nominee. Greg has also worked at Motor Supply Company, The Cloister at Sea Island, Husk under Sean Brock and Restaurant 17. Greg is a champion of local food and CSA programs, and he co-founded a sustainable vegetable farm in 2018. He currently works as a private culinary consultant and culinary instructor for the nonprofit Project Host.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.
Title:Contributing WriterEducation:A.A.S. and B.S. in Culinary Arts/Food Service Management, Johnson & Wales UniversityLocation:McMinnville, OregonExpertise:Local food, sustainability, culinary education
Title:Contributing Writer
Education:A.A.S. and B.S. in Culinary Arts/Food Service Management, Johnson & Wales University
Location:McMinnville, Oregon
Expertise:Local food, sustainability, culinary education
Greg McPhee is a chef best known for his restaurant The Anchorage, which was named a semifinalist for the James Beard Award for Best New Restaurant and a World Restaurant Award nominee. Greg has also worked at Motor Supply Company, The Cloister at Sea Island, Husk under Sean Brock and Restaurant 17. Greg is a champion of local food and CSA programs, and he co-founded a sustainable vegetable farm in 2018. He currently works as a private culinary consultant and culinary instructor for the nonprofit Project Host.
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.
