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- by Julia Thiel
Julia Thiel
Bio:
I've worked at the Reader since 2007 and have had more titles than I can remember right now, the most current being staff writer. I write Key Ingredient, a chef-to-chef recipe challenge that won a James Beard award last year, and review pretty much anything that moves (or doesn't): restaurants, theater, books. Most of my articles focus on booze or food, from a Frenchman making quinoa vodka to a brewery that aspires to be off the grid. I also like to write about my personal failures, like getting lost on a bike ride to the Indiana Dunes or making mozzarella that could double as a SuperBall. Currently, I'm heading up the Reader's Bedbug Investigation Unit. Semicolons are my favorite punctuation mark, followed closely by em dashes--but I'm in a recovery program for chronic over-users and am not allowed to use them anymore.
I've worked at the Reader since 2007 and have had more titles than I can remember right now, the most current being staff writer. I write Key Ingredient, a chef-to-chef recipe challenge that won a James Beard award last year, and review pretty much anything that moves (or doesn't): restaurants, theater, books. Most of my articles focus on booze or food, from a Frenchman making quinoa vodka to a brewery that aspires to be off the grid. I also like to write about my personal failures, like getting lost on a bike ride to the Indiana Dunes or making mozzarella that could double as a SuperBall. Currently, I'm heading up the Reader's Bedbug Investigation Unit. Semicolons are my favorite punctuation mark, followed closely by em dashes--but I'm in a recovery program for chronic over-users and am not allowed to use them anymore.
Julia Thiel writes about booze every Wednesday.
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