Whitney Bard
(She/Her)
As seen in:
Tasting Table,
MSN,
Yahoo Entertainment,
Yahoo Life,
Aol,
Flipboard,
Yahoo,
Yahoo Style Canada,
Yahoo Movies Canada,
Yahoo Lifestyle Australia,
Currently
Covers:
Food culture, history, science, labor, agriculture, recipes, dining, food business, sustainability, and how food shapes identity, community, and daily life.
Doesn't Cover:
Gaming, sports, celebrity gossip, entertainment news, finance, real estate, fashion trends, crime.
Get in touch with Whitney
Contact Whitney, search articles and posts on X, monitor coverage, and track replies from one place.
Learn more about Muck RackActions
Whitney Bard’s Biography
Read Full Bio →Whitney Bard is a freelance writer covering food, culture, and the business of what we eat. She has edited and written for food magazines, run kitchens and developed recipes for community co-ops, and holds an MFA in Poetry from The New School. Whitney specializes in stories at the intersection of food, history, and community.
Whitney Bard’s Journalist Portfolio
See all 18 portfolio items →
The Underrated Tinned Fish That You Might Not Think Belongs On Your Charcuterie Board (But It Doe...
Infamous During The Civil War, This Seriously Old-School Survival Food Has Been Around Longer Tha...
Interview
See all 5 answers →How is social media changing news?
It’s lowered the barriers to entry, making it possible for more voices and perspectives to reach an audience without going through traditional gatekeepers. But it’s also compressed the idea of a “story” into something bite-sized, scrollable, and often stripped of context. That flattening leaves less room for nuance, amplifies propaganda, and rewards speed over accuracy. The result is an attention economy where critical thinking skills erode as quickly as the feed refreshes.
How do you prefer to be pitched on stories?
I respond best to pitches that are specific, grounded, and already in conversation with my work. “Specific” means you’ve thought beyond a broad topic (“seafood sustainability”) to the exact angle or moment that makes it worth telling now. Maybe it’s a single overlooked species, a historical turning point, or a chef reinventing a tradition.
I appreciate when a pitch makes clear why I should be the one to write it. That could be because it aligns with my focus on history, culture, and the sensory experience of food, or because you’ve noticed a thread in my past work that this story could extend or challenge.
The other non-negotiable is sourcing. If you’re proposing a story that makes a claim (historical, scientific, cultural) I want to know there are credible voices and documentation behind it. Surprises are welcome; vague generalities are not.
In short: be concise but not skeletal, clear but not over-explained. Show me the story’s heartbeat, why it matters, and why it belongs in my hands
What story are you most proud of writing or working on?
A piece I wrote for Tasting Table on the disappearance of wild abalone from U.S. waters. On the surface, it’s about a rare shellfish most Americans will never eat again. But beneath that, it’s a meditation on irreversible change brought by climate shifts, ecological imbalance, and the cascading loss of species we once thought were permanent fixtures along our coasts.
For thousands of years, it sustained Indigenous communities and shaped coastal cultures. It’s a creature that clings to rock with a single muscular foot, that senses the subtlest vibration of the sea, that builds a shell so iridescent it seems like a piece of the ocean caught in solid form. Today, finding one in the wild feels more like unearthing a fossil than spotting a living animal.
Writing this story meant holding two truths at once: that abalone’s beauty and cultural significance endure, and that in many places, the living animals are gone. It’s a swan song for a species as much as a call to pay attention, to see that our dinner plates are linked to the warming of the oceans, the collapse of kelp forests, and the disappearance of beings that don’t make headlines.