Mike Scalise

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Location
Pittsburgh, PA
School
George Mason University
Expertise
Rust Belt Cuisine, Regional Food, NA Beverages
  • Mike once helped coordinate an art show that paired Baltimore-area writers with dishes inspired by their work.
  • He wrote a culinary road trip through Pittsburgh for Bon Appétit's ASME-award nominated package, "Welcome to Appalachia."
  • He's currently a bit too invested in the long-term success of the non-alcoholic microbrew scene.

Experience

Mike is a Pittsburgh-based writer fascinated by the intersection of food and place, by both the stories that food can tell about its region's people and the stories they tell about their food. His work has appeared in Bon Appétit, The New York Times, Harper's Bazaar, The Paris Review online, and elsewhere. He received the Christopher Doheny Award from the Center for Fiction for his debut memoir, "The Brand New Catastrophe."

Education

Mike has an MFA in creative writing from George Mason University.

The Takeout Editorial Policies

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.

Stories By Mike Scalise