Edward G. Hinkelman
Edward G. Hinkelman is an international economist with degrees from Tufts University and the University of Paris, and is the CEO/Publisher of World Trade Press. Mr. Hinkelman has more than 30 years' experience as an importer and exporter, and has traveled to and done business in more than 80 countries. He is the author of the industry standard Dictionary of International Trade, now in its twelfth edition, and three other industry reference books. Mr. Hinkelman has been a member of the National District Export Council and a visiting lecturer on trade-related subjects at the University of Michigan, Tufts University, San Francisco State University, numerous TEC (The Executive Committee, now known as Vistage) meetings, and other industry programs and seminars.
Ed loves to travel the world and savor its varied cuisines: street pad Thai in Bangkok, ceviche in Mexico, Shanghai dumplings, French bouillabaisse, Japanese sushi, Indian dal with naan, Russian borscht, Argentine lomo, San Francisco cioppino, Italian seafood linguine, and North African lamb coucous are just a few dishes that come to mind.
Brielle Burt was born and raised in Northern Michigan where she earned a bachelor’s degree in technical and professional communication from Ferris State University in Big Rapids. Having worked at several newspapers as a reporter, copy editor, and page designer, Brielle’s background is mostly in journalism. She started working for World Trade Press as a freelance writer at the beginning of 2018 before being hired as a full-time writer and editor in July 2018. She enjoys cooking for her family.
Felicia Topp is a native of Traverse City, Michigan, and enjoys the relaxed lifestyle and beauty of all four seasons. Her love of writing, reading, and current events led to a BA in journalism from Michigan State University. She’s worked as a communications specialist for nonprofits and marketing firms and done freelance writing for area companies and publications, including work as a restaurant and book reviewer. Her growing interest in food was sparked by trips to Norway and Hawaii, with culinary highlights including green papaya salad from a food truck on the North Shore of Oahu, and the islands’ raw fish dish, poke. Her work at World Trade Press satisfies her curious nature and her quest for knowledge.
Taylor Holloran graduated from Gettysburg College with a BA in philosophy. As a vegetarian, Taylor has a unique relationship with food. Often the best meals are ones made at home, as truly great vegetarian food is hard to find. Years of watching Food Network and experimenting have turned Taylor into a savvy home cook. An avid traveler, Taylor loves to discover the unique flavors that are hiding around the world. From Cambodian bai pong tia to Argentinian dulce de leche, Taylor believes a new favorite food can be found in every new place.
Hope Kang was the Senior Manager of Editorial Development at World Trade Press. She earned her BA in Spanish language and literature at the University of Maryland, College Park. She has worked as a copywriter and editor for Motorola, as a technical line editor for Free World U, and as an editor in the graphics department at NASA. For United Healthcare, she authored articles on mental health, parenting, and elder care. Conversant in French and Spanish, Hope Kang has lived in Spain, and her favorite travel destinations include Roskilde, Denmark; Glasgow, Scotland; and Israel.
Elizabeth Freitas was the Senior Manager of Linguistic Resources at World Trade Press. She earned her BA in English and German at Hillsdale College, then earned a CELTA from St. Giles College and a teaching credential from Sonoma State University. Her travels have brought her through the UK, the Netherlands, Germany, France, Spain, Portugal, Italy, Greece, Turkey, Israel, Egypt, Kenya, South Africa, Canada, Mexico, and Costa Rica, including a stint living and teaching English in Cairo. She is conversant in Dutch, German, Spanish, and Portuguese. Some of her favorite foods are tom kha, ful mudammas, salted licorice, mushroom matar, and bacalhau com natas.
Gabriele Schmitz joined the editorial team at World Trade Press in the later stages of the development of AtoZ World Food. Attracted by all things travel, she brought with her a broad range of experiences—from growing up in small town Germany and studying English, French, and Spanish in local schools to moving to the U.S., completing a Ph.D. in Comparative Literature at UC Davis, and traveling to East Africa and Haiti for an international children’s organization. She has worked as a direct mail fundraiser, grant writer, project manager, teacher, translator, and editor. Not a terribly adventurous eater herself, she nevertheless admires the astounding resourcefulness and boundless imagination found in local cuisines throughout the world. Among her favorite international food memories are delightful spring rolls (accompanied by Singapore Sling) in Singapore; scrumptious fruit-filled potato dumplings in Berlin, made by a friend from Prague; heavenly paella in Seville, Spain; perfectly crispy, buttery schnitzel in Bruchköbel, Germany; and vegemite and kidney pie in Australia (not all of them being good memories).
Carly K. Ottenbreit
Carly K. Ottenbreit is a writer and translator specializing in content for academic and trade publications. She studied Spanish, German, and English literatures at the University of Michigan and earned her master's in comparative literature from Cornell University. Her travels have taken her to more than 50 countries and 37 US states. She currently lives in Germany, where she enjoys their seasonal emphasis on cooking and looks forward to her annual visits to her hometown of Detroit for Coney Island hot dogs, square pizza, and Mexican food. She publishes original long-form personal essays on travel at www.travelographie.com.
Carina Mathias Saxon lives in Chicago, Illinois, where she enjoys a diverse range of cuisines. She contributed recipes and food culture articles to the Food America project. She has a BA in English from Knox College and an MA in literature from Indiana University.
Growing up in the southern United States, on a working farm no less, Holly Riddle knows the cultural importance of the local food scene. Balancing her equal loves for food and writing over the years, she’s contributed to a wide array of magazines, newspapers, and websites, with her primary topics being dining and travel. She’s also worked with several sustainable agriculture non-profits to help create content that educates the world on the importance of “real” food. She currently lives with her husband and two dogs in the farmlands of Pennsylvania, where you’ll always find her typing away, with two of her favorite things nearby—stacks and stacks of cookbooks, and a bottle of good whiskey. No matter where she travels around the world, Chicago is her favorite destination, but she’s always up for a new adventure.
Sunamita Lim’s personal goal is to live healthily and happily to honor the centuries-old tradition that food is medicine. As important is realizing how our diverse cuisines can bridge cultural differences at the “Peace Table.” Lim volunteers for the global Peace Run (peacerun.org), and relishes sampling foods from around the world best summed up as, deriving overall nourishment from enjoying good food.
Jennifer Williamson is a freelance writer and editor living in New York City. She holds a bachelor's degree in English from St. Lawrence University. Jennifer owns a mobile freelance business, and has traveled and worked in many areas of the world, including the Netherlands, Crete, the UK, France, Belgium, and Kenya. She writes website copy, brochures, e-mail marketing messages, and other marketing collateral—and has helped clients from countries as diverse as China, the UK, France, and South Africa adapt their marketing messages to an American audience. You can see more of her work at catalystwriters.com.
Pamela Hunt is a freelance writer and editor, curious traveler, and amateur foodie living Burlington, Vermont. When not hunched over her computer or scribbling in her tattered notebook, you can find her kayaking on Lake Champlain, sampling the newest Vermont IPA, or figuring out what foods to try on her next travel adventure. Her latest obsession: Lakkris, the licorice/sea salt chocolate bars from Omnom Chocolate, and Skyrgosi, Gæðingur Öl Brugghús’s super-tart gose made with Icelandic yogurt—though not consumed at the same time.
Born in Texas, Michael Sommers could barely chew before his parents whisked him north to Canada, beginning a lifelong addiction to maple syrup and peameal bacon. Upon graduating from university with a BA in literature, he moved to France where he embarked upon a career as a freelance writer, earned a Master’s in history, and survived dark, drizzly Parisian winters with the combined aid of red wine and bittersweet chocolate. After stints in New York, where brunch became a habit, and Lisbon, where he discovered sardines don’t come from a can, Michael settled in Salvador, capital of Bahia, Brazil. Currently, when not crushing limes for caipirinhas and rustling up tapioca pancakes, he is a contributor to diverse North American print and digital publications and the author of Brazil travel guides for Moon and National Geographic.
Jordan Baranowski is a freelance writer and teacher based out of Kansas City. He loves the food, drink, and culture of his hometown. Experimentation is his part of cooking and making drinks: he loves to take an established recipe and throw in his own personal preferences to see what happens. Big, bold flavors are his favorite: he would gladly take Indian or Central American food any day of the week. His number one piece of advice to people trying to become better cooks is this: find out what you and those you are cooking for enjoy, but then find out WHY you all like it. That extra step goes a long way to making all your food more enjoyable. His second piece of advice: add more butter. And cheese.
As a kid, Linda Williams loved cooking with her mother—a gourmet cook with international tastes, who loved making everything from Vietnamese, Thai, Indian, and Mexican dishes to down-home Southern comfort food. As an adult, Linda has visited and enjoyed the cuisine of countries on six continents. She has also been a freelance writer for over ten years, with a focus on a broad range of topics, from tech to lifestyle. Linda currently lives in New York, where she enjoys hosting parties for friends, trying out new recipes, and writing for her clients. She loves food from all over the world, but perhaps her favorite meal is still her mother’s Thanksgiving spread—complete with wild mushroom stuffing and rum-spice pumpkin pie.
Lindsay Mattison was an executive chef from 2013 to 2016 before exchanging her knives for pens and becoming a cookbook writer. She learned a passion for food when she lived in Granada, Spain, and she loves to cook sustainable food featuring seasonal, from-scratch ingredients. She lives in Durango, CO, with her husband.
Viviana Giménez was born in Buenos Aires, Argentina, where she lives now with her husband Daniel and 10 year-old daughter Noelia. She holds degrees in English-Spanish Translation, Literature, and Journalism. For 10 years, she lived in the United States, where she studied at Purdue University and taught Spanish. During this time, she travelled extensively around the States, and also to Canada, Puerto Rico, Ecuador, Spain, Germany, Brazil, and Uruguay. Viviana feels that trying different foods is one of the attractions of travelling and a way to get to know a culture in more depth. Viviana has published some of her short stories in journals and anthologies, and often contributes with her writing (in English or Spanish) to blogs and websites. She has several blogs where she writes short-stories and opinion pieces.
Darren Wiltse is a back end developer at World Trade Press. His responsibilities include managing the databases, working on the CMS, and handling customer service needs. He enjoys writing code in new and challenging ways. Prior to joining the WTP team, Darren obtained a BS in computer science from Michigan Technological University. In his free time, Darren enjoys eating pizza four days a week. He hopes that this database will help users also eat pizza four days a week.
Ben Ventura is the former Director of Software Engineering at World Trade Press. Ben studied Computer Science at Sonoma State University, and has over fifteen years of experience building websites, content management systems, ecommerce platforms and cloud applications.
Dean Tisthammer is a former Full-Stack Developer at World Trade Press. He has a BA in Geographic Information Technology from Sonoma State University in California, and has over ten years of experience designing and developing web sites with a focus on user interfaces and interactive elements.