Jenn Hall writes about food, culture, travel and the spaces in-between. In 2018, she was honored by the International Association of Culinary Professionals (IACP) with their Narrative Food Writing Award for her eight-part series on New Jersey’s oyster revival, “Special Report: Oysters.” An article from the same series, “Oyster Innovation: Building Reefs, Business and Community,” was a 2018 Eddy Award finalist in the Sustainability category, which recognizes the best work from among 90-plus Edible Communities publications each year.
Jenn’s writing emphasizes the intersection of tradition and innovation in the food system. Intrigued by the paths that lead people to their life’s passions and pursuits, the anchor for much of her work is sense of place. She has interviewed everyone from sixth-generation baymen and women along the Jersey Shore to New Jersey Governor Phil Murphy, Alice Waters of Chez Panisse, cookbook author Naomi Duguid and Deb Perelman of Smitten Kitchen. Her work has been featured in NPR’s The Salt, Taste of Home, Paste, Edible Communities, Time Out and other publications.
A wanderer by nature with an ever-rumbling belly, Jenn is learning that the best stories are hidden in plain sight. When not on deadline, she can be found wandering backroads and overturning stones.
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