Evan Benn

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Evan S. Benn is the food editor of the Miami Herald and restaurants editor of its entertainment website, Miami.com. He also writes about beer and food for Esquire, Businessweek, BeerAdvocate and other publications.  A Pennsylvania native and graduate of Northwestern University's Medill School of Journalism, Benn came to South Florida in 2004 as a general assignment writer for the Miami Herald. He soon discovered his love of food, cooking and food writing, tearing through what he considers the Holy Trinity of introductory books for today's food journalists: Anthony Bourdain's Kitchen Confidential, Michael Ruhlman's Making of a Chef and Bill Buford's Heat. Benn moved to St. Louis in 2009, where he served as food critic and beer columnist for the Post-Dispatch. It was during that time, in the aftermath of Anheuser-Busch's takeover by Belgian-Brazilian conglomerate InBev, that craft breweries sprouted up throughout the city. Benn covered the craft beer renaissance in the newspaper, online, through a smartphone app he helped develop, and in a book he wrote, "Brew in the Lou: St. Louis' Beer Culture -- Past, Present & Future." An accomplished cook, Benn had a regular cooking-with-beer segment on St. Louis television, and he won a Chopped-style TV competition. He and his wife returned in 2013 to Miami, where Benn rejoined the Herald and soon became food editor. He produces two food-focused Tropical Life sections a week for the paper, and he also has a weekly craft beer column and web-based beer show called Brew in Miami.  

Evan S. Benn is the food editor of the Miami Herald and restaurants editor of its entertainment website, Miami.com. He also writes about beer and food for Esquire, Businessweek, BeerAdvocate and other publications.  A Pennsylvania native and graduate of Northwestern University's Medill School of Journalism, Benn came to South Florida in 2004 as a general assignment writer for the Miami Herald. He soon discovered his love of food, cooking and food writing, tearing through what he considers the Holy Trinity of introductory books for today's food journalists: Anthony Bourdain's Kitchen Confidential, Michael Ruhlman's Making of a Chef and Bill Buford's Heat. Benn moved to St. Louis in 2009, where he served as food critic and beer columnist for the Post-Dispatch. It was during that time, in the aftermath of Anheuser-Busch's takeover by Belgian-Brazilian conglomerate InBev, that craft breweries sprouted up throughout the city. Benn covered the craft beer renaissance in the newspaper, online, through a smartphone app he helped develop, and in a book he wrote, "Brew in the Lou: St. Louis' Beer Culture -- Past, Present & Future." An accomplished cook, Benn had a regular cooking-with-beer segment on St. Louis television, and he won a Chopped-style TV competition. He and his wife returned in 2013 to Miami, where Benn rejoined the Herald and soon became food editor. He produces two food-focused Tropical Life sections a week for the paper, and he also has a weekly craft beer column and web-based beer show called Brew in Miami.