Micheline Maynard is a journalist and author specializing in business reporting. She has written for various publications including The Washington Post, Forbes, and The Autopian. With a focus on local news in Michigan, particularly in Detroit, Micheline's articles cover a range of topics including food, hospitality, and cultural events.
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Detroit, Michigan, United States (Local)
Micheline Maynard's coverage primarily focuses on food, restaurants, chefs, and baking. She also covers opinion pieces related to house & home, entertainment news, government & politics as well as content & publishing.
If you are looking to pitch a story idea to Micheline Maynard, consider focusing on topics related to food trends or innovations in the culinary world. You can also offer insights into local Michigan or Detroit-based eateries and their unique offerings. Additionally, if you have expertise in seasonal recipes or hosting tips that align with her coverage areas such as entertaining during holidays or special occasions, it could be of interest.
Given her focus on opinion editorial and how-to guides within the context of food and beverage themes especially for house & home-related content; offering expert insights into these areas may increase the chances of successful engagement with Micheline.
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Crawfish shortages and high prices threaten the city's supply of the beloved mudbugs.
A relative bargain for the Magic Kingdom, these cookies are a viral sensation. My brother Frank is a Disney Dad.
By: Micheline Maynard
Although the American labor movement is gaining impressive momentum, companies are finding ways to push back.
Cabbage isn't just a side dish—it can be the star of the show. When it comes to , corned beef and cabbage has always taken center stage.
Both Biden and Trump have stood in the way of cheap electric vehicles from China. Who’s that really benefiting?
The Italian Snacking cookbook features sputini recipes galore.
Dan Pashman, host of The Sporkful podcast, has a new cookbook and an ambitious dream.
You get 16 Easter treats in a package for a bargain price. A few years ago, I was using my grocery store's just before Easter and spotted a display of sitting on top of the screen.
At First Watch, new menu items must be produced on a massive scale.
At First Watch, new menu items must be produced on a massive scale. By Micheline Maynard / The Takeout
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