Emily Horton is a Seattle-based food writer covering seasonal, resourceful vegetarian cooking and the food and foodways of the American South, which align more often than folks might expect.

She also writes about at-risk ingredients (boiled cider) and preparations (muesli), small-scale farming, and food systems trends.

She is a regular contributor to the Washington Post; her work has also been featured in Vegetarian Times, EatingWell, the Art of Eating, Slate.com, Smithsonian.com, and Gather.