Cathy Thomas is a Food Columnist at various esteemed publications. She specializes in topics related to food production, food safety, food waste, and the evolving landscape of FoodTech, reflecting her passion for the food industry and consumer packaged goods. Cathy’s work has been featured in notable outlets including The Press-Enterprise, Los Angeles Daily News, and The Baltimore Sun.
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Newport Beach, United States (Local)
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Cathy Thomas's coverage primarily focuses on providing practical advice and guides related to house & home, particularly in the context of recipes, cooking, and holiday seasons. She concentrates on local content relevant to Santa Ana, California.
Given her emphasis on "How To" guides and seasonal content, Cathy would likely be interested in pitches that offer unique or traditional twists on holiday recipes specifically tailored for the local community of Santa Ana or broader Californian audience. Suggestions could also include insights into emerging food trends during holidays or any special culinary events happening locally.
Her focus indicates a strong interest in engaging directly with her audience by providing them with actionable tips and suggestions. Therefore, pitching ideas that provide valuable guidance for readers looking to celebrate occasions like New Year's Eve through innovative cooking techniques or themed dishes is likely to resonate well with her editorial scope.
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Apple green flesh dotted with a ring of petite black seeds lies beneath kiwi's fuzzy brown camouflage.
I wonder what my mother would have said about wedge salads. In her kitchen, a plastic knife was used to cut off the root end of romaine lettuce.
By: Cathy Thomas
I wonder what my mother would have said about wedge salads. In her kitchen, a plastic knife was used to cut off the root end of romaine lettuce.
By: Cathy Thomas
Cathy Thomas | [email protected] | Orange County Register Getting your Trinity Audio player ready...
By: Cathy Thomas
Getting your Trinity Audio player ready... These delectable Blueberry Biscuits are yogurt-based and are somewhat cake-like because they have more sugar than most.
Here’s how to make Steak Salad with Herbs, Tomatoes, and Avocado, Salade Lyonnaise and Salade Nicoise.
By: Cathy Thomas
Salsa verde is a vibrant condiment, delivering a bright, herbaceous flavor that is tangy and refreshing.
These biscuits are yogurt-based and cake-like and can be used to make delicious dessert shortcakes.
Roasted Root Vegetable Medley features parsnips, carrots, turnips, potatoes and shallots. (Photo by Getty Images)
By: Cathy Thomas
Prepared like a pilaf, orzo makes an irresistible side dish. Orzo, that small pasta shaped like a plump grain of rice, takes on welcome flavor when
