Lydia Greene

Photo of Lydia Greene
Portland, Oregon
Case Western Reserve University
Vegetarian Dishes, History Of Foods, Nature & Outdoors
  • Lydia has a love of cooking and baking and has been making recipes in her kitchen since childhood.
  • Her favorite way to experience a new place is through its food. As someone who's tried a wide variety of dishes in nearly 30 countries, she can spot a tasty menu from a mile away.
  • When she's not writing, Lydia works at a sustainable seafood restaurant. She loves the opportunity to learn from the chefs and get a behind-the-scenes look at the restaurant industry.


Lydia has three years of experience as a professional writer, initially writing newsletters and bios and eventually making her way to the world of food writing. Through these roles, she's gained experience with a number of topics and verticals. Lydia has written as a freelancer for Steady Content, along with being a staff writer at Wide Open Eats, during which she wrote chef interviews, restaurant profiles, and food-related news articles among other assignments.


Lydia received a B.A. in Anthropology, Psychology, and Spanish at Case Western Reserve University. This combination of majors gave her experience with writing research papers and conducting interviews.
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