School
University of Texas-Austin, University of Mississippi
Expertise
Southern foodways, Food & pop culture, Themed cocktails
- Lindsey once spent a weekend camping on the grounds of the Wild Turkey distillery in Lawrenceburg, KY.
- Her master's thesis was titled "Gardens, Guns, & Grits: How the New 'New South' is Making Food the Latest Accessory in Social Status"
- In 2017, she was named as a "Person of the Year" by TIME Magazine in its story on the Silence Breakers of the #MeToo movement.
Experience
With a writing career running the gamut from airlines to higher education to sustainable living to Southern foodways, Lindsey believes that food is a lens to understand different cultures. Previously, she was part of the first-ever social media team for Southwest Airlines, did public relations for award-winning chefs and restaurants, was the managing editor for Tales of the Cocktail, and was awarded the Nathalie Dupree fellowship at the Southern Foodways Alliance, an institution based at the University of Mississippi, where her research centered on journalism and the media portrayal of the American South. Her work has appeared in Garden & Gun, CNN Eatocracy, Treehugger, The Daily Mississippian, Good Grit, and Oxford magazine.
Education
Lindsey holds a Bachelor of Science from the University of Texas with a major in Advertising and Copywriting, and a Master of Arts in Southern Studies from the University of Mississippi.
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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We've used some far-out tricks to keep wine fresh. But now, that day-two sip will be just as delish thanks to this wine saving method that actually works.
By Lindsey Reynolds
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The terms celebrity chef and feud don't exactly narrow it down. But one big personality rubbed Anthony Bourdain the wrong way and caught the flak to prove it.
By Lindsey Reynolds
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As many of you already know, honey has a long shelf life. Despite the natural, built-in preservatives, there may be times where freezing honey makes sense.
By Lindsey Reynolds
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If you're go-to smoothie bowl or overnight oats are getting a little stale, look for this nutritious ancient grain the next time you're at the grocery store.
By Lindsey Reynolds
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Chappell Roan's road to stardom wasn't exactly straightforward. While trying to get her music career off the ground, she actually worked at a donut shop.
By Lindsey Reynolds
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Avocados are delicious, but they're also infamously difficult to keep fresh. To keep sliced avocadoes from turning brown, follow this simple prep step.
By Lindsey Reynolds
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Why does your faux-mosa cost the same as your bestie's vodka tomato-tini? Mocktails demand sky-high prices, but here's how they really raise the bar.
By Lindsey Reynolds
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Helen Keller earned her place in history for her courageous life and activism. She also enjoyed a classic American food — perhaps a little too much.
By Lindsey Reynolds
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Skiing can be intimidating for first-time skiers. One owner of a ski resort in New Mexico came up with an easy way to calm anxious skiers on the slopes.
By Lindsey Reynolds
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Anthony Bourdain loved a fiery feud. He certainly had choice words for many celebrity chefs, food trends, and, of course, the James Beard Awards.
By Lindsey Reynolds
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Although it isn't a typical breakfast dish in the West, soup for breakfast is popular worldwide. Here's why it deserves a spot in your breakfast routine.
By Lindsey Reynolds
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Plenty of useful culinary tools cost you all your lunch money. But here's why Martha Stewart says only one kitchen appliance is worth its weight in gold.
By Lindsey Reynolds
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Vegetarians don't have to feel left out of grilling season. There's a crunchy veggie that just happens to grill as well as steak and also tastes delicious.
By Lindsey Reynolds
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An Italian dish has debuted at Costco's food court, which the grocery giant has unveiled in just one location to date. But it's already polarized customers.
By Lindsey Reynolds
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Ina Garten isn't known for being particularly picky when it comes to ingredients, but there's one divisive herb she has no qualms on refusing to cook with.
By Lindsey Reynolds
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When using an electric stovetop, the choice of pan matters. Here's why the diameter of the pan and burner should be as close to the same size as possible.
By Lindsey Reynolds
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A perfectly ripe honeydew melon is a tasty treat, but an overripe or unripe fruit is always disappointing. Here’s how to tell if yours is just right.
By Lindsey Reynolds
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Making stock at home gives you more control over what ingredients are used and how it tastes. These are the best parts of the chicken to use for the job.
By Lindsey Reynolds
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When it comes to what to cook, we listen to celebrity chefs like Ina Garten, and when it comes to kitchen equipment, The Barefoot Contessa knows how to invest.
By Lindsey Reynolds
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To get the most out of those delicious golden kernels, it's essential to know how to properly store your corn. This is the way to do it.
By Lindsey Reynolds
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At some point, you have to defrost your freezer. But: What's the right thing to do with your frozen food while you're defrosting? We have answers.
By Lindsey Reynolds
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If you're a lover of berries, you know just how delicious they can be, but only if you get them when they're fresh. Here's how to pick out ripe berries.
By Lindsey Reynolds
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There's no arguing that a cold Mexican lager with lime is as refreshing as it gets on a hot day, but how did this serving practice become so ubiquitous?
By Lindsey Reynolds
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When buying vegetables in bulk, they often come with leafy greens on top. Instead of chopping them off and throwing them away, try cooking with them instead.
By Lindsey Reynolds
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While those little jars of pre-ground spices at the store are good enough for a lot of cooking, unlocking the most vibrant flavors requires going to the source.
By Lindsey Reynolds
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"Watermelon season" will send hearts racing among fans of the sweet fruit — but when does it take place? We provide all the watermelon 411 you'll ever need.
By Lindsey Reynolds
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No one WANTS to defrost their freezer. But it's essential for energy conservation, and preventing food waste. Learn the best ways to defrost here.
By Lindsey Reynolds
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