Tuwanda Coleman is a Producer-Reporter for the NewsChannel 5 Network, with a focus on local news in Tennessee, specifically in Nashville. Tuwanda covers a wide range of topics, including food, events, and community happenings, providing readers with informative and engaging articles about the local scene.
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Nashville, United States (Local)
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Tuwanda's coverage predominantly focuses on house & home themes, particularly cooking and recipes. She also covers events and seasonal topics related to food and cooking. Her geographic focus is local, specifically the United States, Tennessee, Nashville.
To effectively reach out to Tuwanda Coleman, consider providing her with locally relevant content such as new restaurant openings or food-related events in Nashville or Tennessee. Additionally, pitch seasonal recipe ideas that tie into local festivities or trends within the region.
Considering her interest in back-to-school and parenting topics at a lower percentage compared to other themes covered, it might be beneficial to tailor pitches around family-friendly recipes or cooking tips for busy parents in the Nashville area.
This information evolves through artificial intelligence and human feedback. Improve this profile .
Forget the candy, learn how to make this Halloween themed rainbow cake in time for the spooky holiday!
By: Tuwanda Coleman
It's the perfect place to get your holiday shopping done early! We get a preview of Springfield's annual Christmas Sampler!
Daisy King from Miss Daisy’s Kitchen made Farm Pumpkin Bread with Maple Buttercream Frosting that would be perfect for the holidays!
Al Anderson from Big Al’s Deli & Catering made Kickin’ Red Cabbage and Jalapeno Slaw. Big Al's Deli and Catering is located at 1828 4th Ave North, Nashville, TN 37208.
Valeria Lopez from Suite Twelve25 made KeKe Soul Rolls. They're like having all your favorite holiday dishes in one bite.
Cookbook author Tammy Algood made Smoked Salt, a seasoning that can be used to brine turkey, pork and other meats.
Chef Jerod Wilcher from ButterFLY Garden Brunch Café made White Chocolate Doughnut Bread Pudding that's great for a holiday dessert.
Chef Chris Crary from 1 Kitchen Nashville made Winter Squash Risotto and talked about the restaurant’s Pay It Forward campaign.
Jamie Protich from Front Porch Catering made Magic Bars, a great go-to for holiday office parties, potlucks, or food gifts.
By: Tuwanda Coleman
In celebration of Tuwanda’s retirement week, Al Anderson from Big Al’s Deli made a recipe incorporating her favorite fish.
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