Ashlen Wilder

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Location
Valencia, Spain
School
CU Denver
Expertise
Food Culture, Vegetarian & Vegan Diets, Global Gastronomy
  • Ashlen worked on farms in Hawaii and Costa Rica to learn how food and agriculture systems work.
  • She lived in Mexico City for a year, tried huitlacoche, learned to dance salsa, and drank mezcal.
  • Ashlen published her first book, "Vegan in a Van: Healthy, Plant-Based Recipes on the Road," in 2020 and is close to finishing her second, "Eat for the Earth: A Beginner's Guide to Eating Sustainably."

Experience

Ashlen has worked as a writer and editor for six years, beginning her career as a food technology journalist for The Spoon. Since then, she has continued to write about the future of food, restaurants, and agriculture. She loves learning about food culture through travel and how certain foods have played important roles throughout history. Her favorite foods from abroad include fresh pasta in Italy, matcha donuts in Tokyo, and tlacoyos in Mexico. Ashlen runs a newsletter called "Wildhaus" on Substack, where she shares about writing and living abroad.

Education

Ashlen holds an interdisciplinary bachelor's degree in writing and sustainable agribusiness from CU Denver in Colorado. She also holds an integrative nutrition certificate from UCSD and a 200-hour yoga teacher certification.

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Stories By Ashlen Wilder

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