Mecca Bos on Muck Rack

Mecca Bos

  • Food Writer, Freelance
  • None, Freelance (Eater, Plate, Sahan Journal)
Minneapolis
As seen in: The New York Times, Substack, VICE, The Minnesota Star Tribune, Eater, MPR News (Saint Paul, MN), The Forum of Fargo-Moorhead, Civil Eats, Duluth News Tribune, Post-Bulletin and
Food writer, blogger, pro kitchen knave, semi-devoted home cook
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Mecca

Contact Mecca, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

The Frybread Question

|
By Sean Sherman, Mecca Bos
| TASTE Cooking Verified
As I travel the world with my work revitalizing Indigenous food sovereignty, a typical conversation with a stranger often goes like this: Person: “So, what do you do?” Me: “Well, I’m a chef. I have a restaurant in Minneapolis called Owamni.” Person: “Oh! What kind of food?” Me: “Native American.” Person: “Oh, I love frybread!” I don’t always tell the person that I don’t actually serve frybread in our restaurant.
Open in Who Shared Issue with article?

A Broken Arm Permanently Altered My Relationship with the Kitchen

|
By Mecca Bos
| plateonline.com
There’s an Instagram meme illustrating one way to trigger a chef, accompanied by a photo of a 1/9 pan filled with poorly chiffonade parsley garnish. A chef of mine used to call them “snowflakes.” Each one is a little bit different. I looked down at my cutting board at the mess I had made with some otherwise beautiful, almost neon green homegrown chives, and these images came to mind. Like rando crosshatched grass clippings... Join for free to continue reading.
Open in Who Shared Issue with article?

The Eater Guide to the Heartland

|
By Sean Sherman, Mecca Bos, Jess Brent, JP Brammer
| Eater Verified
If you’re looking for the American heartland, an amorphous term for the center of the country, you might start at 35,000 feet, the only way many travelers ever experience the so-called flyover states. From a plane window, you’ll see plenty of farms, as you might expect.
Open in Who Shared Issue with article?
See all 1,101 licensed articles (1,104 Total)
 •  Privacy  •  Terms  •  Security and Legal  •   •   •   • 

© 2026 Muck Rack

SOC 2® Certified