Ruth Clark - Mashed

Location

Hartford, CT

School

University of Connecticut

Expertise

Sourdough Bread Baking, International Cuisine, Slow Cooker Recipes

Ruth backpacked solo around Southeast Asia in 2018 and fell in love with Asian cuisine.
Like so many others, she fell in love with sourdough baking during the COVID-19 pandemic and now enjoys baking bread regularly.
Once vegetarian, Ruth now enjoys (almost) all foods.

Experience

Ruth has worked as a freelance writer for almost a decade, writing for outlets such as Science Connected, HelloGiggles, Women's Agenda, and Modern Trekker. Growing up watching her mom cook family meals every day, she enjoys experimenting with new ingredients and trying bold recipes. Although if she could just eat freshly baked bread every day, she totally would.

Education

Ruth graduated from the University of Connecticut with a bachelor's degree in English, and she later returned to the same university for her Master of Social Work degree.

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.