Work done for various publications
I was able to publish two articles in the winter 2025 edition of Edible Portland. Whenever I need a chocolate fix (my flavor’s the coconut fudge) or need to tuck a treat into a gift basket, it’s a Honey Mama’s bar. So delicious. Flip through the full Edible Portland issue. By Vanessa Salvia Indulgent treats and…
I was able to publish two articles in the winter 2025 edition of Edible Portland. Lion & Owl is (was) none of my favorite restaurants. In early 2026, the owners closed Lion & Owl to start a new venture in town called The Paddock. Flip through the full Edible Portland issue. By Vanessa Salvia Lion…
Raisins have been ubiquitous in lunchboxes in their little red cartons for so long that it’s easy to overlook them. But I interviewed experts about new packaging and new grape varieties that are reinvigorating grocery store sales of these dried grapes. This published in Originally printed in Produce Business in May 2024. Read it on…
Dried dates still feel unfamiliar for a lot of American shoppers. But increased awareness of their nutrition and versatility is leading to a rise in popularity. This published in Produce Business magazine in July 2024. Read it on the Produce Business website. By Vanessa Salvia An ancient fruit finds new fans through creative packaging and…
I wrote about how most people grab for the familiar apples and oranges, while the humble kiwifruit is often overlooked. Golden varieties of kiwi are becoming more popular, people are realizing that kiwi has a lot of nutrition. This published in Produce Business magazine in December 2024. Read it on the Produce Business website. By…
Of course you know mozzarella. And ricotta. And probably burrata. But what about stracciatella? Are taleggio and mascarpone familiar? Consumers are increasingly looking for high-quality authentic flavors when they visit the deli, and providing Italian cheeses is a popular way to give consumers what they want. I spoke with lots of Italian cheese manufacturers and…
I often write about food, but I’m a Master Recycler, so sustainability is also a top-of-mind topic for me. I got to combine these two major interests for this article. This was published in Deli Business magazine in June 2026. Read it on the Deli Business website. By Vanessa Salvia Supermarket delis can embrace sustainability…
I interviewed Michael Burgess of Charcuterie Artisans who said, “It’s always a good day when you wake up, and you know that you’re going to be talking about ham.” I agree! Honey ham, Black Forest ham, Virginia-style, prosciutto….ham is one of the most versatile proteins in the grocery store. Now I’m ready for a sandwich….
Cheddar comes in so many more varieties, sizes, and shapes than the typical yellow block. Flavored cheddars, for instance, is a big area of innovation. This was published in Deli Business magazine in January 2025. Read it on the Deli Business website. By Vanessa Salvia Cheddar represents a variety of flavors, textures and traditions. Cheddar…
Writing about pizza for Deli Business magazine was a dream assignment because pizza has always been my favorite food. Are you working at a deli or market and wanting to maximize your pizza program? There’s some great advice in this article from experts who make dough and cheese. This was published in March 2026. Read…