Location
Milwaukee, Wisconsin
School
University of Wisconsin-Oshkosh
Expertise
Cooking from scratch, Comfort food, Baking
- Julie's grandparents had a farm with a huge garden, fruit trees, honeybees, chickens, and cows. Her knack for putting together simple, pure ingredients came from cooking alongside her grandmother as a little girl.
- In college, she bartended at a classic Midwestern supper club where she made hundreds of brandy old-fashioneds a week.
- Julie has lived in Wisconsin her entire life and can't pass a cheese shop without stopping in and sampling way too much.
Experience
Julie is the former content director at Taste of Home, where she spent 12 years immersed in culinary culture — from concepting bestselling Halloween-themed magazine covers to kicking off their recipe video business and everything in between. She's been a freelance writer and editor since 2017, and has covered a wide variety of topics, but food is her first love. With a keen focus on creating moments of joy and engagement for her readers, she has edited also special interest publications for Time and magazines for Drew Barrymore, Dr. Jen Ashton, and Joy the Baker.
Education
Julie has a bachelor's degree in English from the University of Wisconsin-Oshkosh.
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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Quality barbecue is almost a birthright in America. There are a number of places across the country that are serving up high quality brisket, pork, and more.
By Julie Blume Benedict
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