Whitney Pipkin

Freelance Journalist

Washington, DC area

Whitney Pipkin

A staff writer for the Chesapeake Bay Journal
and a freelance journalist whose freelance work has appeared
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. Pipkin has served as guest editor for Edible DC’s summer 2016 and fall 2018 issues. She also writes content and studies for


Menus of the Future Should Be Difficult to Decipher

By some estimates, the United States already has lost 90 percent of the fruit and vegetable varieties that would have been available in the early 1900s. Today, humans look to four crops — wheat, rice, corn, and soybeans — to provide 60 percent of our calories, tapping into just 1 percent of the diversity still available to us.
Heated Link to Story

This Wine Guy Is Helping Put Georgian Food on Americans’ Radar

How an American convert to Georgian orthodoxy became an evangelist for the country’s culture. Supra, the first Georgian restaurant in Washington, D.C., has lately been a focus for Noel Brockett’s traditional Georgian feasts, where friends, family, and strangers pay $125 to partake in what, to him, is a sacred act.
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Follow These Tips to Cut Back on Food Waste

There’s something about the freshness of fall that makes us want to overhaul our kitchens. Maybe it was watching those crunchy summer greens go limp in the vegetable drawer or the realization that last week’s molded sliced turkey won’t make it into this week’s lunch boxes. Let’s not even talk about the carton of milk that curdled in the fridge during back-to-back vacations last month.
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Your Hummus Habit Could Be Good For The Earth

Hummus is having a heyday with American consumers, and that could be as good for the soil as it is for our health. Formerly relegated to the snack aisle in U.S. grocery stores, the chickpea-based dip has long starred as the smooth centerpiece of Middle Eastern meals and, increasingly, plant-based diets.

The South had something worth saving

Rick Middleton didn’t fancy himself an environmental lawyer when he graduated from Yale Law School in 1971. That category didn’t exist. The United States had only just commemorated its first Earth Day, and the future founder of the Southern Environmental Law Center still felt like a fish out of water in New England’s semi-industrial corridor, pining for the bucolic valleys around his Alabama hometown of Birmingham.
Bay Journal Link to Story

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.

The elusive parent date night: Why you need it, and how to make it happen

Going on a bona fide date with my husband used to be as simple as making an Open Table reservation and taking a night off from the kitchen. But now that we have a pair of young children underfoot, getting out the door comes at such a steep cost —...
The Washington Post Link to Story

Food Tank Panel: Fireside Chat w/ Leading Farmers Organizations [Food Tank Summit]

Fireside Chat featuring Roger Johnson, President, National Farmers Union, Lindsey Lusher Shute, Executive Director & Co-Founder, National Young Farmers Coalition; and Mark Poeschl, CEO, National FFA Organization. Moderated by Whitney Pipkin, Reporter, the Chesapeake Bay Journal. Discussion held at the 2018 Food Tank Summit held February 28th in partnership with George Washington University, World Resources Institute, the National Farmers Union, the National FFA Organization, the National Young Farmers Coalition, Grist, Mother Jones, and Edible DC.
Food Tank Summit Link to Story

A Peas Offering For The Dairy Aisle: Can This Milk Alternative Rival The Real Deal?

The nearly $8 billion dairy-alternatives market is expected to double in size over the next four years, thanks in part to the growing number of people avoiding cow's milk. But, even if former milk drinkers can get over the differences in taste, there's one front on which the almond, cashew and coconut cannot compete with the cow: protein.

'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain'

Jonathan Bethony admits the breads he'll be churning out at Seylou Bakery & Mill, which just opened this month in Washington, D.C., might not appeal to everyone. The dark crusts of his pain au levain have a charred appearance and complex flavors to match their hue. Inside the loaves, a toothsome chewiness gives way to the tang of sourdough and a taste that can only be described as distinctly wheat-y.

Dock to Dish brings seafood directly to the restaurant door

The Salt Line executive chef Kyle Bailey, right, will be the first in the Washington area to get deliveries from Dock to Dish, which applies the weekly farm box model to seafood. With Bailey are members of his kitchen team, Mike Haney and Mike O’Brien. A home cook might have been put off by the plump egg sacks that spilled out of a recent delivery of white perch.
The Washington Post Link to Story

How to Farm a Forest—and Feed a Neighborhood

A forest garden helps prove the theory that fertile, well-maintained understories can produce as many calories per acre as a field of wheat. The dollop of acorn gel with fermented sweet potato greens looked like sustenance from an episode of Survivor when a volunteer first offered it to me, plated on a single shiso leaf.
National Geographic Link to Story


Whitney Pipkin

Whitney Pipkin is a staff writer for the Chesapeake Bay Journal and a freelance journalist whose work has appeared nationally in The Washington Post, National Geographic, NPR, Smithsonian Magazine and Civil Eats and in regional publications like Virginia Living, Northern Virginia and Arlington magazines. Pipkin has served as guest editor for Edible DC’s fall 2018 and summer 2016 issues. Her cover story for Edible's spring 2019 issue won two honorable mentions from the international Hermes Creative Awards. Her work for the Bay Journal earned 1st and 2nd place in Environmental Reporting in 2019 and 2021, respectively, from the MDDC Press Association.