School
Ringling College Of Art And Design, The Portland Actors Conservatory
Expertise
Los Angeles Food Culture, Ice Cream, Culinary Tourism
- Lauren has been writing since she was 13. Just check out her first tear-stained journal with the Boys II Men lyrics about the middle school crush she never even spoke to.
- She is passionate about ice cream, desserts, and putting the two together. She invented an ultra-creamy, sugar-free chocolate sorbet that tastes like fudge and gelato had a baby. Patent pending.
- A Los Angeles local, she's obsessed with food culture there and anywhere she travels. She wrote an award-winning short film because #Hollywood.
Experience
Lauren grew up on hearty Pennsylvania Dutch cooking (potatoes, meat, corn, more potatoes, shoofly pie), and has since welcomed green, leafy vegetables onto her plate. She wrote a blog about life in Los Angeles, and has contributed as a writer to nutrition and wellness brand EQLBRM, as well as celebrity and women's lifestyle outlet The List. She has also written relatable and easily-digestible content for financial outlets, copy for interior design magazines, and she has edited for Static Media for several years. While she wishes her superpowers would manifest as native-level fluency in every language, it appears that her talents lie, instead, in weaving her sense of humor into her writing, and also knowing exactly where the cookie crumbles and caramel ripples are located in a pint of ice cream.
Education
Lauren has a Bachelor of Fine Arts in illustration from Ringling College of Art and Design.
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.
