Ashia Aubourg
As a child, I discovered my deep passion for food by remixing ramen noodles into gourmet meals and spending hours watching cooking shows. This passion led me to pursue a major in food studies at Syracuse University, where I conducted research on policies contributing to equitable food systems. After graduation, I gained experience working with various food non-profits, CPGs, farms, and tech companies. I eventually transitioned to food writing and producing full-time as a freelancer, with my work appearing in publications such as Eater, America’s Test Kitchen, Cuisine Noir, Serious Eats, Food & Wine, and Food52. I enjoy creating easily digestible news stories and testing recipes in my kitchen.