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Pam George on Muck Rack

Pam George

Verified
(She/Her)
Philadelphia
As seen in: Delaware Business Times, Out and About, USA Today, The Extra Mile (AAA), Delaware Online, NewsBreak, Columbus Monthly, Cape Gazette, Edible Communities, Delaware Today, MoCo360 Media, Town Square Live Delaware and
Covers:  Food and beverage, restaurants, lifestyle, shopping, Mid-Atlantic travel, the Delaware beaches, real estate, finance
Doesn't Cover: Immigration and other policy issues.
Freelance writer, editor, foodie, traveler, publicist

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Pam George’s Biography

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Pam George is a Delaware-based journalist who covers dining, lifestyle, and history. Her work has appeared in Delaware Today, Main Line Today, Edible Delmarva, Fortune, Forbes, Bethesda Magazine, Baltimore Magazine, AAA, and Delaware Beach Life. She is also the author of six books, including corporate histories for CSC and Beebe Healthcare. Pam specializes in food-and-beverage reporting.

Pam George’s Journalist Portfolio

Concord Pike is Having a Culinary Moment

Concord Pike is Having a Culinary Moment

A stretch of suburban highway is becoming a destination for diners seeking elevated cuisine.

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Hit These New Restaurants for Fall Dining at the Delaware Beaches

Hit These New Restaurants for Fall Dining at the Delaware Beaches

Autumn provides a great chance to try these new beach restaurants, which add sizzle and excitement in Delawar…

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Marian Parrott: Behind Sedona's Success

Marian Parrott: Behind Sedona's Success

It was a frigid day in January 1993, and Jonathan Spivak had just purchased Dante's Pizza in Bethany Beach, D…

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Articles

45 Sandwiches That Hit the Spot Across Delaware

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By Pam George Verified
| Delaware Today Verified
Once upon a time, in merry old England, John Montagu, the fourth Earl of Sandwich, was in a bind. The British aristocrat was hungry but did not want to leave the gaming table. “Bring me some meat on two pieces of bread!” he commanded. He could eat with one hand and hold his cards in the other. Impressed, his companions asked for what “sandwich” had ordered, and the meat-and-bread combo had a new name. Today, the earl’s namesake is a menu mainstay in Delaware.
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Coastal Restaurants Find New Ways to Serve the Soft Pretzel

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By Pam George Verified
| Cape Gazette Verified
by Pam George By the late 12th century, the pretzel became synonymous with German culture, perhaps because it goes so well with beer. German and Swiss immigrants who moved to Pennsylvania boosted the pretzel’s profile. In 1861, Julius Sturgis opened what’s credited as the nation’s first commercial pretzel bakery in Lititz, Pa. Soon, vendors were selling them on Philly street corners. More than 75 percent of the time, the pretzel appears as a bread appetizer.
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By Pam George Verified
| Out and About Verified
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