Location
Kansas City, Missouri
School
University Of Kansas
Expertise
African Cuisine, Tea & Herbs, Growing Food
- Nika is a self-proclaimed tea master and founder of Soulcentricitea Tea Room.
- She loves to cook healthy homemade meals from scratch with ingredients from her garden and around the world.
- Nika enjoys writing for The Takeout because she believes that stories have the power to create shared meaning and bring people together in the same ways that food does.
Experience
Nika Renee is a freelance writer from Kansas City, Kansas, who is passionate about creating content readers can feel. She founded Village Scribe LLC and wrote four published poetry collections, "The Spirit of the Quest" Volumes 1-4. She started her writing career in 2013 at Village Scribe LLC, where she conducted interviews and transcribed oral histories of people in hospice care into life journals. Her most recent work experiences have led her into marketing and brand promotions. She enjoys helping brands tell their stories in a way that consumers can connect. She also enjoys traveling and exploring global cuisine for her travel blog; "Explore, Connect, Heal, Inspire". Nika is currently a food writer for the Pitch in Kansas City and a contributor to the Kansas City Defender online. She previously contributed to The Next Page, a Black-owned newspaper in Kansas City, and was a columnist for The Red Fruit Feminist Muse paper. Her work has been featured in Heartland Conservation Alliance's Blue River Documentary.
Education
Nika holds a bachelor's degree in African and African American studies with a minor in peace and conflict studies from the University of Kansas.
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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Sweet potatoes are a fall-time favorite, great alongside turkey or a juicy pork chop. But when figuring how much side you need, get the amount per pound right.
By Nika Renee
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Breaking brown sugar down from crystals to gloopy sweetness for recipes and more doesn't require a pan. See how you can do it just using a microwave.
By Nika Renee
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