Katy Spratte Joyce
Katy is a freelance writer specializing in travel, food, and wine. She has been published in Eating Well, The New York Times, Travel+Leisure, Departures Magazine, The Spruce Eats, and more.
In addition to freelancing for three years, Katy is also a WSET Level 2 Award in Wines Candidate and a prolific home chef and recipe developer. She splits her time between her Minnesotan homeland and her new base in Omaha, Nebraska.
Katy has a B.A. in History from Creighton University. She has attended courses at Metropolitan Community College Culinary Arts Program and several others around the world, including a cast-iron cooking class at L'ecole de la Maison Cooking School, a pasta-making class in Florence, Italy, and multiple classes at Spice Spoons Cooking School in Thailand.
- The Little $5 Gadget That Helps Me Have Faux Fancy Breakfasts and Lunches, The Kitchn
- 9 Food Shows and Movies to Stream Right Now, The Spruce Eats
- 4 Breakfast Charcuterie Boards That Are Worth Waking Up Early For, EatingWell
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