Cathy Thomas is a Food Columnist at various esteemed publications. With a passion for food and beverages, she covers critical topics such as food manufacturing, production, safety, waste, and the innovative realm of FoodTech. Her work has been featured in numerous outlets including The Press-Enterprise, Los Angeles Daily News, and The Baltimore Sun.
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Newport Beach, United States (Local)
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Cathy Thomas's coverage primarily focuses on providing practical advice and guides related to house & home, particularly in the context of recipes, cooking, and holiday seasons. She concentrates on local content relevant to Santa Ana, California.
Given her emphasis on "How To" guides and seasonal content, Cathy would likely be interested in pitches that offer unique or traditional twists on holiday recipes specifically tailored for the local community of Santa Ana or broader Californian audience. Suggestions could also include insights into emerging food trends during holidays or any special culinary events happening locally.
Her focus indicates a strong interest in engaging directly with her audience by providing them with actionable tips and suggestions. Therefore, pitching ideas that provide valuable guidance for readers looking to celebrate occasions like New Year's Eve through innovative cooking techniques or themed dishes is likely to resonate well with her editorial scope.
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By: Cathy Thomas
To my way of thinking a Memorial Day meal for small al fresco gatherings should be easy to prepare.
By: Cathy Thomas
The TV culinary star's recipe also includes lemon, garlic, Dijon mustard, baby greens and sliced red onions.
A cilantro sauce takes on a pleasing earthiness with the addition of miso in a dish that also includes shrimp and cucumbers
By: Cathy Thomas
Getting your Trinity Audio player ready... Decades ago, chef and two-time James Beard Foundation Award winner Joyce Goldstein wrote “Cucina
Long before I went to culinary school, I fell in love with Julia Child and her inspirational TV show that debuted a year before I graduated from high school.
A cilantro sauce takes on a pleasing earthiness with the addition of miso in a dish that also includes shrimp and cucumbers.
By: Cathy Thomas
A plump, ripe cherry is a culinary treasure, providing a vibrant flavor profile and toothsome texture. June is the beginning of cherry season.
By: Cathy Thomas
Getting your Trinity Audio player ready... When bountiful piles of fresh corn show off in supermarkets and farmers markets, this delicious corn-and-rice-based dish returns to my repertoire.
A plump, ripe cherry is a culinary treasure, providing a vibrant flavor profile and toothsome texture. June is the beginning of cherry season.
