Lillia Callum-Penso is a Reporter at The Greenville News Media Group. She focuses on themes of culture and society, with a particular emphasis on food and beverages, including food manufacturing, production, safety, and waste. Lillia's work has been featured in The Greenville Journal, Upstate Business Journal, The Post and Courier, Anderson Independent Mail, and Bluffton Today.
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Greenville, United States (Local)
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Lillia Callum-Penso's coverage is mainly focused on local lifestyle, particularly food and beverage topics in the Greenville area of South Carolina. She appears to be interested in covering new business openings, closures, and major donations or events related to local businesses and nonprofits.
If reaching out to Lillia, consider pitches that involve exclusive access to new restaurants or food-related businesses opening up in the Greenville area. Additionally, providing insights from owners/managers about their unique concepts could also be appealing.
Given her focus on non-profits and local community impact, story ideas can include coverage of philanthropic efforts by businesses or individuals within the community as well as human-interest stories with a tie-in to the local restaurant/food scene.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Lillia Callum-Penso
When Miriam Cedeño Alvarez makes tamales, she can feel her mother at her side, guiding her through each step. Those steps are muscle memory for Cedeño Alvarez now, built from the first time she learned the art of tamales from her mother at age 8.
By: Lillia Callum-Penso
Restaurant resilience is on display as Upstate operators navigate rising costs, fewer diners, and shifting habits.
By: Lillia Callum-Penso
Andrea Royko, James Beard semifinalist and wine expert, takes on a new role at Abyss in Greenville, shaping wine programs, guest experiences.
By: Lillia Callum-Penso
Greenville News What do you get when a Michelin-starred chef and an award-winning pitmaster join forces? Two new items on the menu at their restaurants.
By: Lillia Callum-Penso
Beginning April 14, diners will can try two new dishes from a special collaboration between Scoundrel and Lewis Barbecue.
By: Lillia Callum-Penso
For those looking for places to get their Good Friday fish fix, here are some great local options in Greenville and Spartanburg.
By: Lillia Callum-Penso
Greenville News You could call it a coincidence, or perhaps good timing, but Nelson De Hoyos prefers to call it a chance to live out his dream of owning his own restaurant.
By: Lillia Callum-Penso
Greenville News A team of researchers at Clemson University has been awarded $11 million to study and develop materials that are helping
By: Lillia Callum-Penso
Here are the reasons Greenville chefs love spring, and why diners should, too. Our picks on what menu items to try at four Upstate restaurants.
By: Lillia Callum-Penso
Greenville News An easy rapport between Lauren Good and Trish Ballentine is evident when discussing their new project.
