staff writer, U-T San Diego, San Diego, California
Question: Reinvent food journalism and ensure that the food movement speaks to everyone — not just foodies.
Keli Dailey connects people with their food through better storytelling and design. In her year as a JSK Fellow, she probed the existing food media landscape. Dailey’s groundwork connected her with Stanford’s agriculture and nutrition community, Silicon Valley’s food tech innovators, food growers and educators in California and Texas, plus California and New York-based media enterprises. She applied user-centered research principles to discover audience needs in the food space. Her startup, Public Table, is a result of this research and analysis. Public Table is a media company that transforms journalism and its approach to food storytelling.
Dailey‘s mantra is “speed, creativity, news judgment and getting around road blocks.” She is as comfortable poaching an egg as she is with CMS and site analytics.
Demystifying the food system and building civic engagement.
In this engaging and entertaining talk, Keli Dailey explains her vision for food journalism, and what she's doing about it.
Keli Dailey is a journalist and food expert, and founder of the media startup Public Table. She had a humble start working at a Northern California food bank. A decade later she was the food critic for San Diego’s daily newspaper, and a regional judge for the James Beard Foundation Awards (the Oscars of food). Dailey has worked across all media platforms (print, digital, broadcast) – and has held press passes from outlets such as U-T San Diego/San Diego Union-Tribune, the San Antonio Current, and the Los Angeles Times. Her freelance work has appeared in international outlets like FRONTLINE/World.A native Texan, Dailey did her undergraduate work at the University of Texas at Austin and has a master’s degree in journalism from the University of California, Berkeley.
Information on this page is from the fellowship year.