Adrian White

Photograph of Adrian White.

Adrian WhitE

Writer Emeritus

Adrian White is an organic farmer, gardener, and certified herbalist based in the Iowa City area of Iowa.

When it comes to writing about food, she loves indulging in the growing and agricultural aspect of it – as well as its potential for health and healing. Food, agriculture, and herbalism form her trifecta of passions.

Adrian has written many food, herbalism, and health-oriented articles that have been published around the web. She has also ghostwritten nearly a dozen published Amazon Kindle e-books on these subjects, many of which are bestsellers.

Adrian’s interest in food began in 2008, with the culture surrounding its production, sustainability, and environmental impact igniting her passions most of all. This sparked her to set up an immersive college internship in Ecuador to learn organic food production – which later led her through many U.S. regions: southern Oregon, Appalachia, the Southwest, and the Midwest.

Adrian has learned CSA management and microgreen production as a participant in projects near Houston, Texas; infrastructure and start-up practices in northern California; animal husbandry and mushroom cultivation in North Carolina; as well as the basic tenets of organic vegetable production in these places and more, including Oregon and Minnesota throughout 2008-2011.

Her educational path finally led her to eastern Iowa in 2012, where she became Field and Pack-Shed Manager, CSA Administrator, and Web Master at Echollective Farm & CSA – an organic farming business she still remains connected to and involved in today.

Adrian strongly insists that growing food is more her niche than cooking it (though she does try)! She adheres to a low- to no-gluten diet, but absolutely cannot resist breakfast foods and crab meat rangoons.

Otherwise, Adrian loves to tinker with fermented beverages more than anything else, like kombucha and shrubs, as well as healing herbal preparations.

Her main food, farming, and herbalism endeavors have sprouted into her own project, Deer Nation Herbs, a developing LLC that grows and produces healthy, organic veggies and greens along with herbal simple syrups, bitters, and shrubs.

She is a cooperative grower with the Greenshare LLC of the Iowa City area, making her produce and products available to local restaurants.

Body of Work:

Horizontal image of a black bowl full of cooked grains on a dark wooden surface.

How to Cook White Rice in an Electric Pressure Cooker

Do you have an electric pressure cooker? Cooking rice in this time-saving appliance makes life so much easier, allowing you to work on the rest of your meal without having to check on it as the grain cooks. Whether you prefer short or long grain white rice, we’ll teach you how to cook it in this article. Read more now.

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Horizontal image of a pasta dish with cooked crumbled meat and kale in a creamy sauce on a white plate.

Sausage, Kale, and White Bean Pasta Toss

Toodle-oo, tomato sauce. When you need some innovative noodle inspiration, this sausage, kale, and white bean pasta toss will do the trick. In this flavor-rich recipe, fiber-packed cannellini beans step up to the plate, buzzed with some parmesan to create a velvety coating for rigatoni. Get the recipe now.

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Horizontal image of a large white bowl filled with a green salad topped with shaved cheese and toasted bread cubes, next to wooden spoons on a blue surface.

A Classic Caesar Salad Is Always in Style

There’s nothing better than a traditional Caesar salad served with dinner, or topped with chicken for a light lunch. Skip the store bought dressing and croutons, and make them from scratch instead. As soon as you’ve tried our homemade version, you’ll understand why this recipe is always in style. Read more.

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Horizontal image of a whole pizza cut in triangular slices topped with shredded meat in a red sauce and a sliced scallion garnish.

Buffalo Chicken Pizza

Looking for a pizza that packs a punch of flavor? Every bite of this zippy Buffalo chicken pie will leave you wanting more. It starts with a velvety blue cheese base and a layer of fiery pulled chicken, then it’s finished with oniony scallions and crunchy celery. Read more now to get your hands on this spicy creation.

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Horizontal image of a plate of sliced and whole egg rolls next to a brown liquid in a small bowl.

Homemade Egg Rolls: Easier Than You Think

Think homemade egg rolls are difficult to prepare? They’re crazy easy to make with premade wrappers once you master the rolling process! We’ll help you to get the technique down so you can bust out these delicious fried goodies over and over again, filled with veggies and chicken, and paired with a tasty dipping sauce.

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