Not All Thanksgiving Turkeys Are Created Equal
Western Daughters Butcher Shoppe’s humanely raised heritage birds are better for the farmer and you.
Amanda M. Faison, 5280 Contributor
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor. She oversaw all of the magazine’s food-related coverage and was Denver’s go-to dining resource. Before that, she climbed the ranks from editorial assistant and associate editor to managing editor and senior editor, covering topics of all varieties. She has written about food for national titles such as Sunset, Food & Wine, and Cooking Light. She has also freelanced nonfood-related stories for Elle Decor, InStyle, and Travel & Leisure. Her ranch-to-plate feature “Soul Food,” was anthologized in Best Food Writing 2010. In 2009 and 2010, Faison received nods from the City and Regional Magazine Association for Table Talk, 5280‘s weekly e-newsletter. In addition, she has twice sat as judge for the James Beard Foundation’s annual cookbook awards. Faison was also a 2005 finalist for the prestigious Livingston Awards for Young Journalists. In 2013, she partnered with the Denver Public Library to create the Food Lover’s Book Club, a bimonthly cookbook club that generates discussion around cookbooks, food, and community. In 2014, Faison edited her first cookbook, 5280: The Cookbook. In 2016, she was named the Outstanding Media Professional of the Year by the Colorado Restaurant Association.
Author Article Archive
Three Things You Didn’t Know About Will and Coral Frischkorn from Cured
The couple behind Boulder’s first specialty market talks sandwiches, sourcing local, and how to run a business with your spouse.
What You Need to Know About Ordinance 302: Healthy Food for Denver Kids
On November 6, Denver will decide whether or not to pass Ordinance 302, aka the Healthy Food for Denver Kids initiative, which would provide meals as well as cooking, gardening, and nutrition classes to low-income children.
Denver Restaurants Are Grappling With a Different Type of Wage Gap
Finding and retaining kitchen talent is harder than ever in the Mile High City. Here’s how local restaurateurs are tackling the problem.
Wednesday: Food Lover’s Book Club
Frasca Collaborates With Luxury Tennessee Resort Blackberry Farm
The story of a September dinner that recalls Frasca’s roots, plus details on an October 18 Blackberry Farm Brewery tap takeover at Tavernetta.
