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Whitney Pipkin

Freelance Journalist

Washington, DC area

Whitney Pipkin

A staff writer for the Chesapeake Bay Journal
and a freelance journalist focused on food, farms
and the environment. Pipkin's freelance work appears
nationally in The Washington Post, National Geographic, NPR, Smithsonian Magazine and Civil Eats and in regional publications such as Virginia Living, Northern Virginia and Arlington magazines and the Delmarva Farmer. Pipkin has served as guest editor for Edible DC’s fall 2018 and summer 2016 issues.

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Virginia Gets Its First Sake Brewery

Room temperature, in a shot glass, at a sushi bar. That’s the way most Americans have experienced sake, a Japanese alcohol made from fermented rice. But the owners of the North American Sake Brewery, which opened in Charlottesville this year, want to change that. “When you have really good, cold, craft sake, it’s just eye opening,” says Jeremy Goldstein, the brewery’s co-founder.
Virginia Living Link to Story
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Beyond Garnish: How Science Helps An Indoor Farm Amp Up Flower Flavor

From inside the overly-lit interior of a 1960s strip mall, software programs and science are helping an urban farm fire up the flavor of fennel fronds and control the size of nasturtium leaves. By carefully monitoring each variable and its impact on the way a plant tastes, looks and grows, Fresh Impact Farms is inching closer to its goal: delivering edible flowers and herbs catered to the taste preferences of top-tier chefs.
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Making outdoor spaces more inviting, accessible to all

When Kevin Bryan visits Rock Creek Park near his home in the District of Columbia, it reminds him of what’s possible. He sees families from many ethnic backgrounds hosting barbecues and birthday parties at picnic tables. Dog walkers wind their way through wooded trails while cyclists “look like they are training for the Tour de France” as they hug the curves of the park’s paved roads.
Bay Journal Link to Story
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Freshwater bivalves flexing their muscles as water filterers

Oysters are in many ways the restoration darlings of the Chesapeake Bay cleanup effort. Touted for multiple benefits — as edible, water-filtering moneymakers — oysters attract both enthusiasm and funding to promote their recovery. But the popularity of oysters often overshadows the water-cleansing role of other filter feeders such as mussels.
Bay Journal Link to Story
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Smoke & Star Power

Myron Mixon’s Pitmaster Barbeque brings the heat to Alexandria. Joe Corey is holding a slice of brisket by each end and gently tugging. He wants to show off the “accordion-like” texture and thick, pink smoke ring that, he says, would earn this piece of meat top marks in any one of the barbecue competitions he has judged over the past two decades.
Virginia Living Link to Story
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Get It While It’s Hot

If you see a plume of smoke rising on a Saturday morning in the Shenandoah Valley, follow it. Odds are it will lead you to a pile of chicken barbecued low ‘n slow over a charcoal pit by someone like Rafe Rohrer. “Roll down your window and let your nose lead you to it,” says Rohrer, 65, who’s been turning birds on the grill for years as a member of the Montezuma Ruritan Club.
Virginia Living Link to Story
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Rethinking School Lunch

We challenged three chefs-with-kids to make over school lunch—and tell us why it isn’t as easy as it sounds. Spooning rosemary-infused honey onto apple slices was getting every ounce of Lucia García’s attention, until her father reminded her of the time. “Lulu, you need to go faster,” Ruben García said, lightheartedly, reminding his 9-year-old sous chef that their meal would need to be plated in a few minutes.
Edible DC Link to Story
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Guest Editor, Edible DC Fall 2018

I served as Guest Editor of the Fall 2018 issue of Edible DC, curating, organizing, editing and writing much of its content.
Edible DC Link to Story
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Invasive Species are Riding on Plastics Across the Ocean

We know plastics are as plentiful in parts of the open ocean as they are in our everyday lives. But, until recently, scientists didn’t consider that such debris could also be carrying a new wave of invasive species to the shores of the United States. Now they're finding that not only is that happening, but they suspect that some of the species will thrive.
National Geographic Link to Story
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The Inner Loop’s Woodlawn and Pope-Leighey House Writers-In-Residence

Writers-in-residence at the Woodlawn-Pope Leighey House from the summer of 2018 share their inspiration.
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Provisions: Mediterrafish

The new-and-improved seafood market now offers take home ready-to-eat trays. Tuba Sapanli can’t wait to show off the floors at Mediterrafish, the seafood market that recently opened at its new location in Halstead Square less than a year after its lease expired at nearby Mosaic District. Made of an aquamarine-colored epoxy, the floors are meant to make customers feel like they’re walking on water and—if aromas from the market’s restaurant didn’t already do the trick—that should cause cravings for the effortless brand of eating that accompanies a good day at the beach.
Northern Virginia Magazine Link to Story
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How Del Ray’s Dairy Godmother almost was no more

A retirement, a new owner and Barack Obama’s commemorative chair. “The fairy tale is over,” read the headline of a Washington Post article when Liz Davis announced the sobering news: The Dairy Godmother—a frozen custard shop that, after 17 years on Del Ray’s main strip, had become a backbone of the neighborhood—would not be reopening in 2017.
Northern Virginia Magazine Link to Story

About

Whitney Pipkin

Whitney Pipkin is a staff writer for the Chesapeake Bay Journal and a freelance journalist focused on food, farms and the environment. Her freelance work appears nationally in The Washington Post, National Geographic, Smithsonian Magazine and Civil Eats and in regional publications like Virginia Living, Northern Virginia and Arlington magazines and the Delmarva Farmer. Pipkin has served as guest editor for Edible DC’s fall 2018 and summer 2016 issues.
A wife and mother based in Northern Virginia, she occasionally blogs about food, family, fitness and faith (how's that for alliteration?) at ThinkAboutEat.com.