Maker’s Table is a journal of food, wine, and the pleasures of the table.
I have particular interest in traditional foodways, including artisanal food and wine production, sustainable agriculture, and the human connection to the landscape. I like food that’s handmade, home-grown, and minimally manipulated, and I’m deeply interested in people who are working that way now: traditionalists with a modern spirit.
I earned a Batchelor’s degree summa cum laude in fine art, and a Master’s degree in creative writing, both from Dartmouth College. My graduate work focused on creative nonfiction and personal essay. A Certified Specialist of Wine through the Society of Wine Educators, I also lead tastings and teach classes on wine, wine pairing, and sensory evaluation.
My writing has appeared in a range of print and digital publications, including Edible Communities, Alimentum: The Literature of Food, Beverage Media Group, and Palate Press, where I'm a regular columnist. My articles have earned mention by the New York Times, Andrew Sullivan/Daily Beast, Brain Pickings, Wine Business Monthly, Wine Industry Insight, Organic Wine Journal, TheKitchn, The Browser, and other publications.
You can find additional nonfiction work, an expanded bio, and a selected list of recent articles on my main website, megmaker.com.
I do accept samples for review, and publish my notes here and elsewhere, including Palate Press, which has a quarter of a million unique readers annually. Please view my sample policy for details.
I’d love to hear from you. Please send your thoughts to makerstable@megmaker.com or simply post a comment. You can also follow me on Twitter @megmaker.
Thanks for reading.
Cheers,
Meg Houston Maker, MA, CSW
