Emily Teel is food freelancer writing, recipe developing, and teaching in Philadelphia. She recently returned to her hometown of Philadelphia from Parma, Italy, where she completed a Master of Arts in Food Culture and Communications at the University of Gastronomic Sciences. A 2011 Legacy Award Winner with the women's culinary organization Les Dames D'Escoffier International, she's passionate about food and committed to the idea that everyone deserves access to meals that are both nourishing and satisfying.
Favorite foods: raspberries, tacos al pastor, biscuits and sausage, concord grapes, and pretty much anything that falls into the category of "soggy bread thing" (panzanella, chicken and dumplings, cobbler, etc.)
Last bite on earth: cheese fries and a hot fudge sundae