Colleen DeBaise on Muck Rack

Colleen DeBaise

Verified
New York
As seen in: The Story Exchange, The Story Exchange (Podcast), Medium, The New York Times, Forbes, HuffPost, CNBC, The Wall Street Journal, Entrepreneur, Fast Company, Inc.
Author of new book "Start a Successful Business." Contributor to @Inc. Host of @TheStoryXchange podcast. Ex-WSJ. Marathoner, curry lover, twin mama
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Articles

Apply Now for Our ‘Women to Watch in Science’ List

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By Colleen DeBaise Verified
| The Story Exchange Verified
Women scientists are often racing against the clock to adapt our world to the dangers of climate change. (Credit: Live Once Live Wild, on Flickr) The Story Exchange, an award-winning nonprofit media platform dedicated to elevating women’s voices, is seeking submissions for our annual Women to Watch in Science list. The list will spotlight U.S.-based women with a deep background in science whose work is driven by the dangerous realities of the climate crisis.
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Seasoned: Women Culinary Pioneers – Indigenous Chefs

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By Victoria Flexner, Colleen DeBaise Verified
| The Story Exchange Verified
Listen to the Episode Lois Ellen Frank is the co-owner of Red Mesa Cuisine in Santa Fe, New Mexico, specializing in Indigenous food and cultural education. (Credit: Wikimedia Commons) In our final episode, we explore our original food – the culinary traditions of Turtle Island, which is how many Indigenous cultures refer to North America. With many celebrations planned for the 250th anniversary of the United States, we thought it would be a particularly poignant time to look back to Native food.
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From Our "Seasoned" Podcast on Women Culinary Pioneers, Meet Elena Zelayeta

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By Victoria Flexner, Colleen DeBaise Verified
| The Story Exchange Verified
Listen to the Episode Elena Zelayeta (Credit: Sourced from “Elena’s Secrets of Mexican Cooking,” photographed by Craig Sharp and published in 1958 by Prentice Hall.) Elena Zelayeta was a Mexican-American chef working in California starting in the 1930s. She had a popular restaurant called Elena’s Mexican Kitchen, which served dishes like enchiladas, chili rellenos and fajitas – dishes that many Americans weren’t familiar with at that time.
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