Kirsten Rehn

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Location
Pittsburgh, Pennsylvania
School
Chatham University, Baldwin Wallace University
Expertise
Food culture and history, Food safety, Product development
  • Inspired by her interest in the food history of Appalachia, Kirsten wrote her master's thesis on scrapbooks and the unique recipes preserved within them created by the Pack Horse Librarians of eastern Kentucky from 1936 to 1943.
  • Kirsten owned a small food business making sourdough crackers and cheeses that she sold at local farmers markets.
  • Having managed a coffee shop in Atlanta for seven years, Kirsten loves tasting beans from all over the world, especially fruity natural process beans from Ethiopia.

Experience

Kirsten began her career as an actor with the Atlanta Shakespeare Company, performing several dream roles and sharing her love of Shakespeare with students from all over the Southeast. Kirsten returned to school for her master's in food studies, learning about the food system from as many perspectives as possible—history, sociology, agroecology, nutrition, social justice, and more. She works to foster growth of regional food systems with the USDA's Regional Food Business Centers, collaborating with farmers, aggregators, and producers. Additionally, she teaches food safety classes with the National Restaurant Association and enjoys making food safety accessible and engaging. Kirsten has written and developed recipes for Table Magazine.

Education

Kirsten earned her master's degree in food studies from Chatham University and her bachelor's degree in theater arts from Baldwin Wallace University.

The Takeout Editorial Policies

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.

Stories By Kirsten Rehn

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