Emily Heil, Washington Post

Emily Heil

Washington Post

Washington, DC, United States

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Recent:
  • Washington Post
Past:
  • Times Union
  • Pioneer Press

Recent articles by Emily:

After LA’s Sqirl cafe sold moldy jam, its owner cited a mycologist to defend it. But he doesn’t approve.

Sqirl's Jessica Koslow, who built a retail empire on artisanal jam, is under the microscope after complaints by former employees. → Read More

A Goya boycott has people sharing alternatives for adobo, sazón and more pantry staples

People are sharing alternative brands and recipes from their abuelas after deciding to boycott the company. → Read More

Coronavirus-shaped cakes and cupcakes are popping up in fine-dining restaurants, bakeries and home kitchens around the world

People are re-creating the virus in buttercream, fondant and candy. → Read More

Dozens of black food bloggers are sharing their recipes through a virtual Juneteenth potluck

Black cooks around the country are sharing recipes for a collective celebration. → Read More

Bon Appétit’s editor resigns after ‘brownface’ photo and allegations of discrimination

An editor at the glossy food magazine had said that only white staffers are paid for their appearances in the publication's popular video series, something a magazine spokeswoman later denied. → Read More

Black-owned restaurants are seeing a surge of interest and support. Advocates say it’s a start.

Patronizing black restaurants is one small but concrete way for people to act on racial injustice in society, food blogger and activist Anela Malik says. → Read More

Ben & Jerry’s pointed call to ‘dismantle white supremacy’ stands out among tepid corporate America statements

The progressive ice cream company's message stood out from the sea of vanilla-bland responses. → Read More

In the protests over George Floyd’s death, restaurants become flash points of class disparity

The protesters and their graffiti have issued messages of economic frustration, some directed at high-end restaurants and their diners. → Read More

As restaurants reopen, here's what you should know about air conditioning, air flow and the coronavirus

Diners walking into a restaurant might be able to tell a lot about how the establishment... → Read More

As restaurants reopen, here’s what you should know about air conditioning, air flow and the coronavirus

Air conditioning is unlikely to spread the coronavirus — but eating outdoors is safest. → Read More

Montmartre, the Capitol Hill bistro patronized by senators and justices, closes after almost 20 years

Montmartre’s owners say the numbers just didn’t add up in the wake of the coronavirus pandemic. → Read More

Mannequins, shower curtains, carhops and pulleys: Restaurants get creative to keep diners distant

Restaurants around the country and the world are thinking outside the box as they reopen to diners. → Read More

What we’ve learned about celebrities’ kitchens in all those quarantine-cooking videos and snaps

Celebrities, unable to stroll red carpets or jet off to Cabo (that’s what they usually do, right?), are just like us, at least in one essential way: They’re stuck at home. Like many of us, they are spending their sudden bounty of domestic time cooking — and proudly sharing their creations on social media. Which means we’re getting more peeks than usual into the homes of the people who populate… → Read More

Chef, interrupted: James Beard ‘rising stars’ face an industry in turmoil

Four of this year's nominees for the James Beard Foundation's "rising star" chef reflect on getting a career boost during a pandemic that has shuttered their restaurants. → Read More

Individual Potato Leek Pizza makes a good — and cheap — option for dinner

Leanne Brown, author of “Good and Cheap: Eat Well on $4 a Day,” suggests that individual pizzas become a weekly habit in your house. → Read More

How to eat on $4 a day, according to the author who wrote the book on SNAP cooking

Leanne Brown says that frugal cooking can still be delicious. → Read More

Reopened restaurants reveal dining’s ‘new normal’: masked waiters, e-menus and booth dividers

The waiters wear plastic gloves and masks. The menus might be disposable, or even on customers’ phones. Diners might not be allowed to sit with anyone who doesn’t live in their household. Perhaps there’s a faint whiff of bleach in the air, or dividers between booths. The dining rooms can look mostly empty, with six feet or more between tables and restaurants limited to as little as 25 percent of… → Read More

The grocery store has become our anxiety-filled hellscape

Grocery shopping used to be a mundane errand, but now we're all feeling the stress. → Read More

Georgia restaurants get the okay to reopen, but for many it’s just too soon

After the governor's order, owners say they fear for the safety of their workers and customers. → Read More

How to start regrowing green onions and other vegetables on your windowsill

Experts say scallions are easy, but attempting to propagate other vegetables might be a little trickier. → Read More