Lori Fredrich
Verified
(She/Her)
As seen in:
OnMilwaukee,
Apple Podcasts,
Flipboard,
Condé Nast Traveler,
NewsBreak,
WISN-TV (Milwaukee, WI),
We The Italians,
WRIT-FM (Milwaukee, WI)
Covers:
food, restaurants, cocktails, beer, wine, chefs, beverages,
Doesn't Cover:
non-food topics
Eater | dining editor @OnMilwaukee | Author | Storyteller | Find me on Threads, Bluesky
Interview
How do you prefer to be pitched on stories?
Any method can be effective; but the best pitches are personal and show awareness of my unique voice, writing style and past work.
Why did you become a journalist?
Entering the field of journalism was my way of bringing life to the stories of chefs, producers and artisans who bring us the food we eat.
Did you work for your high school newspaper? If so, what did you do there?
We didn't have a newspaper. However, I was on the yearbook staff for four years and the editor for two.
What advice can you offer to aspiring journalists?
If you’re a good writer, you can write about anything. But you can’t write well about anything unless you’re willing to put in the time to really understand your subject. Even the simplest of stories is made vastly better if you have a deep understanding of the subject matter because it allows you to see and communicate context and relevance of the topic. Rest assured: people can tell when you write about something you don’t really understand, and it will come back to bite you.
Aside from your own, what's your favorite publication to read?
Saveur magazine
What's the most common misperception about your beat?
People often disregard the breadth of knowledge, experience and skills truly needed to be a food and dining writer.
Would you like to take the Muck Rack Interview?
Create a Muck Rack profile.