Ashia Aubourg is a freelance food writer. She has years of experience working in kitchens, non-profits, tech companies, and farms. Ashia’s writing appears in Eater, The Kitchn, Cuisine Noir, Food & Wine, America’s Test Kitchen, Food52, and more. Before becoming a journalist, she completed her Bachelor of Science in Food Studies and Policy Studies from Syracuse University. Her hands-on background and fascinations involve outdoor cooking, foraging, and stewarding gardens.
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Instead of adding creatine to water, I decided to get creative. Here are the recipes I likedand those I'd skip.
This six-ingredient recipe will help you refuel ahead of your next workout
I never knew fluffy yogurt was a thing
Recovery from substance use disorder, for Gregory Gourdet, involves running. Heres how he nourishes himself before hitting the trail.
Go the extra mile, literally, with a protein-dense version of the viral pantry staple