Emily Horton is a Seattle-based food writer covering seasonal, resourceful vegetarian cooking and the food of the American South, with a focus on exploring their potential points of overlap.

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

She is a contributor to the Washington Post and Gather Journal; her work has also been featured in Vegetarian Times, EatingWell, the Art of Eating, Slate.com, Smithsonian.com, and Food52.com.