Ryley Graham

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Location
Brooklyn, New York
School
The George Washington University
Expertise
Service industry, Global foodways, Spirits and cocktail history
  • Ryley got her first job washing dishes at a famous fish smokehouse in Minnesota. It was there that she first fell in love with thoughtful food and the people who prepare it.
  • After four years living and eating in Hanoi, Vietnam, Ryley wrote about the fascinating history of pho for National Geographic.
  • As a part-time bartender in New York City, Ryley is obsessed with the storied past of booze and how it informs modern cocktails. Her favorite drink is a mezcal margarita.

Experience

Ryley began her journalism career reporting on culture, lifestyle, and the environment, developing a particular interest in stories that uncover the history and larger cultural significance behind everyday experiences. Her reporting has taken her across the United States and abroad, and her work has appeared in Smithsonian Magazine, National Geographic, Earth Island Journal, and USA Today, among other publications. Her work for Smithsonian has included reporting on food history and culinary figures, including the lasting influence of Jacques Pépin and his landmark 1976 cookbook, "La Technique." Ryley's food writing is informed by over a decade of working in restaurants and bars, including a craft brewery in Washington, D.C. and an artisanal deli in her hometown of Duluth, Minnesota. She is convinced that every dish and ingredient holds a fascinating story. She now brings her background in research-driven journalism and narrative storytelling to Static Media's food vertical, Mashed.

Education

Ryley has bachelor's degrees in journalism and economics from The George Washington University.

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 Ryley Graham