Felicia Lee
Founder and Storyteller in Chief, Tardigrade Media LLC
A passionate writer since childhood, Felicia earned her first professional bylines in college, serving as editor of three student publications and an intern for several newspapers and magazines, some with international reach. She began her writing career as a corporate technical and promotional writer before earning a doctorate in linguistics. Even while pursuing her academic career, Felicia continued to write about food, lifestyle, and entertainment for several commercial publications, including the Los Angeles Times magazine and Salon.com., along with a number of local and regional publications, e.g. The List, The New York Times, MSN (US), Sports Illustrated, Mashed, Food Republic, and more.
Education
Felicia holds a B.A. with honors and an M.A. in English from Stanford University, a Ph.D. in linguistics from the University of California, Los Angeles, and a Cordon Bleu certificate in pastry and baking (with honors) from the California School of Culinary Arts.
- Gainesville, FL, USA
- in/felicialeewritingforyou?original_referer=https%3A%2F%2Fwww.google.com%2F
Publications
- Chowhound34 articles
- Food Republic4 articles
- The List1 article
- Mashed1 article
- Freelancer
Writes Most On
11 Essential Baja-Style Mexican Dishes You Should Definitely Try6 Apr—ChowhoundFacts Mexican food is far from a monolith. Each of the country's regions has its own unique culinary style, shaped by its history and geography. For instance, the cooking of Baja California, the long peninsula along the Pacific coast just south of the border with California, shares several features with California's regional cuisine. Both states boast mild, Mediterranean-like climates and landscapes, which have led both to flourish as wine-growing regions. And while trendy California chefs...
12 Red Flags To Look For When Shopping For Beer11 Apr—ChowhoundBack in our college days, shopping for beer was a breeze. As long as we had a valid ID and a way to get the beer to wherever you were going, we didn't have to think very hard about our buying decision. All we had to do was grab whatever was cheap (and preferably cold), shell out the necessary cash, and go. We knew nobody would be all that picky about how it tasted — most of it would end up splashed on the floor following several rounds of beer pong anyways, so it was unlikely anyone would...
11 Annoying Signs You Can't Ignore That Mean You Need To Replace Your Refrigerator1 Apr—ChowhoundOne of life's great ironies is the more important something is in your life, the less time you spend thinking about it. Take your refrigerator, for instance. Most of us never give it a second thought –- we just assume we'll open it in the morning and pull out a chilled bottle of our favorite orange juice, then return later wondering how long that leftover pasta we stuck in the fridge will last. And unlike our ancestors in the pre-refrigeration era, we take it for granted that a bottle of milk...
What Is Soju And What Does It Taste Like?5 Apr—ChowhoundCountries with celebrated food cultures very often boast equally celebrated drinks to complement their feasts — what would a French or Italian dinner be without a matching local wine, or a German feast without one of the country's famed beers? If you visit a busy Korean barbecue restaurant, you may notice a plethora of small green bottles being delivered to tables. There, you'll see happy diners pouring glasses of the clear drink for each other as they enjoy it with their meal. This drink —...
8 Fish You Should Never Use For Sushi29 Mar—ChowhoundCooking pamungkas789/Shutterstock Most home cooks draw a mental line between dishes they make at home and those they only enjoy in restaurants. You might think nothing of whipping up a batch of chocolate chip cookies or a simple stir-fry but prefer to leave chocolate mousse and dim sum feasts to the pros. Or you might be among the small tribe of intrepid home cooks who'll try to make anything and everything themselves just because they can. If you're a proud member of the latter group, you...
