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Corie Brown is co-founder and general manager of Zester Media, a cooperative business organizing, supporting and connecting food and drink writers with audiences. A former editor and writer with the Los Angeles Times, Corie was West Coast entertainment correspondent with Newsweek and a columnist for Premiere Magazine. On staff with BusinessWeek in Boston and other McGraw-Hill publications in New York City and Washington, D.C., she has written about energy, the environment and healthcare.

Corie contributes to Fast Company and other publications. In cooperation with Entrepreneur Media, Zester Media recently released “Start Your Own Microbrewery, Distillery or Cidery,” a book for which Corie was lead reporter and writer.

Corie received the 2008 University of Missouri Lifestyle Award for her article about climate change and wine, “A Scorching Future.” In 2006, she won both first and second prize for news reporting from the Association of Food Journalists. Corie was awarded a fellowship by the Foreign Press Center of Japan and worked in Japan in June 2010, during which she wrote a story on Koshu wine for the New York Times later republished in "The New York Times Book of Wine."

Corie is a member of the board of overseers of Chefs Collaborative, a leading nonprofit inspiring, educating, and celebrating chefs and food professionals building a better food system.

Corie can be reached at [email protected]

There is a shortage of food news, at least the kind that requires shoe leather, document searches and Freedom of Information Act requests. At

Mud Baron

I was prepared to be awed by Christina Kim's exquisite clothing when I arrived at her Dosa showroom in a downtown Los Angeles penthouse

Chefs Collaborative

To run an environmentally and socially responsible restaurant focused on serving delicious food AND still make money, you need to….  The 300 chefs and


The Bordelais measure time in centuries and follow their ancestors’ footsteps with pride. And that is a big problem, says Christian Mabille, owner of


Ricardo Zarate rushed into his new restaurant, Picca, late, again. He'd heard from one of his farmers -- one of several he's talked into

Niko, Tblisis, Georgia

He was introduced simply as Chef Niko, owner of The White Restaurant, a spare, whitewashed roadside cafe in the Forest of Shuamta, an hour


Let's raise a glass! More people are drinking more wines from more places and appreciate the joy of the wine journey than ever before.

Grace Winery in Kansas

This murderously hot summer has been hard on the wheat-growing region where I grew up. Even the backyard tomatoes died on the vine. But