Location
Northeastern Pennsylvania
Expertise
American Food Traditions, Specialty Coffee, Whole Food & Plant-Based Cuisine
- Hunter often roams the U.S. in her SUV camper to hike in picturesque parks and discover the country's many food cultures and culinary histories.
- She's currently amassing a collection of old-fashioned regional recipes from around the U.S. for a cookbook focused on lesser-known vintage dishes.
- You'll often catch her in the kitchen, taking a crack at something new — whether she's fermenting milk for homemade kefir, balancing spices in daal, or perfecting a traditional Brunswick stew.
Experience
Hunter spent 12 years in the restaurant industry in various roles, including server, cook, barista, and manager. Most of her time in restaurants was spent as a cook and barista at a café in the Hudson Valley, New York. There, she nurtured a passion for coffee and learned to develop recipes using local, seasonal ingredients. Since leaving the restaurant industry, she spends her time writing food-focused and satirical content — when she's not trying to whip up the most delicious gumbo north of the Mason-Dixon, that is. Hunter joined Static Media in 2023.
The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.
Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.
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The Sheetz menu has expanded, but not all items are worth your money. On your next visit, follow our advice to order or steer clear of the following foods.
By Hunter Wren Miele
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