Expertise
Culinary traditions, Food history, Entertaining
- Rowan covered the cannabis-enhanced cuisine in New York City, reviewing infused restaurants and entertainment venues.
- Working for years as a barista has given Rowan a deep appreciation for the passion people have for their favorite meal: coffee.
- Rowan's first venture into the food industry was a brief tenure as a server at her friend's father's sushi restaurant.
Experience
Rowan is a journalist and writer who specializes in finding out how the people reflect their experiences in weird little corners of the world. Since graduating college in 2020, she's written cultural criticism and niche journalism for sites like Polygon, Autostraddle, Tripsitter, and her own worker-owned site, Rascal News. As most writers do, she's perfected the art of eating well for cheap. Whether that's a unique instant ramen recipe, finding the best deals on food delivery apps, or borrowing her roommate's espresso machine to make her morning coffee. She has made it her life's personal mission to find the best Eggs Benedict in the world—and one day, she'll find it.
Education
Rowan has a bachelor's degree in writing from Pace University.
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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Most vintage comfort foods were created by Americans making the most out of their meals. The dishes were less popular as economic and social realities shifted.
By Rowan Zeoli
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