Greer Glassman
Greer Glassman has worked in the hospitality industry for over a decade, first as a dishwasher and line cook, then later as a front of house manager and eventually, a farm-to-table food chain supplier. She’s simultaneously freelanced for many of those years, publishing writing that primarily focuses on food culture, recipe development, and other culinary product niches. She’s easily pleased by a bowl of matzo ball soup, and asserts that anything can be an ice cream topping, if you will it.
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