Rebecca Treon

Photo of Rebecca Treon
Metropolitan State University Of Denver
Fuddruckers, Dave's Killer Bread, Venison
  • In her first piece for Mashed, Rebecca told readers everything they need to know about venison.
  • She later explained the reasons that wine drinkers often find themselves suffering from headaches.
  • Rebecca dedicated 445 words to a story on the origins of the Fuddruckers name.


Rebecca worked as a cooking instructor at Whole Foods Market from 2007 to 2012. In 2015, she became the managing editor of American Bungalow Magazine. One year after that, she became an editor at Dining Out magazine. Rebecca has also contributed at a vast array of food-centered publications, including Eater, Optimum Wellness, Vinepair, and Tasting Table.


Rebecca graduated from Metropolitan State University of Denver in 2022 with a bachelor's degree in arts and art history.
Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Rebecca Treon