Adam Dolge

I began my journalism career as a newspaper reporter covering a small town in New York State, frequently scooping larger media outlets thanks to my strong relationships with sources and trustworthy work ethic. With a handful of awards from the New York Press Association, I moved on to a larger paper in New Hampshire where I continued to develop my skills as a reliable and consistent beat reporter.  Throughout my career as a journalist, I learned to find stories that impact readers, whether it was covering local crime, state elections, education policy or business. I still believe the best articles find a direct connection with readers.

Pursuing a life-long passion for food, I enrolled in the Culinary Institute of America in Hyde Park, New York, where I honed my culinary skills and found direction in food media with an internship in the test kitchen of Fine Cooking magazine. I went on to graduate with honors and top of my class then took a position as a test cook and recipe developer at the Time Inc. Food Studios in Birmingham, Alabama. Just like in my print journalism career, as a recipe developer I sought opportunities to connect with people through food, developing healthy, accessible and delicious recipes. I transferred within the company to EatingWell magazine in Vermont as the lead recipe developer before moving into a role as a handling editor, and finally as the test kitchen and a project manager after the company was acquired (for a second time). Today I continue to pursue interesting ways to write about food and test and develop recipes. Please contact me with any questions.