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 an open-faced sandwich topped with lettuce and a creamy mix of hard-boiled yolks and whites on a white plate next to chives and a yellow towel.

Simple Egg Salad

How do you make the perfect egg salad? In our recipe, we focus on a simple mix of ingredients to honor this lunchtime classic with a few bright twists. In addition to perfect hard-boiled eggs, we incorporate freshly squeezed lemon juice, shallot, and chives with the typical characters of mayo and mustard. Read more.

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Horizontal image of three rolled thin pancakes with a pudding filling topped with whipped cream.

Crepes with Creamy Chocolate Custard Filling

Who’s ready for dessert? For a decadent sweet treat you can make a bunch of and share with other lucky diners, indulge in our homemade crepes with a thick, rich chocolate custard filling. Cloud-like dollops of whipped cream and a sprinkle of feathery chocolate shavings are the best final touches. Read more now.

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Horizontal image of a chef pouring wine into a pot with chopped vegetables while preparing a meal.

9 Essential Tips for Cooking with Wine

Cooking with wine can add an extra dimension of flavor and fragrance to a wide variety of dishes. A splash of vino can be used in entrees and desserts, sauces, soups, for poaching fish, and far more. Not sure how to make the right choice for your recipe? Pour yourself a glass, and review our top nine tips right here.

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Horizontal top-down image of two white bowls filled with a creamy mushroom dish topped with black pepper and basil leaves, next to a white napkin, bowl of grated cheese, and a spoon.

Cremini Mushroom Risotto

Celebrate the earthy flavor of cremini mushrooms in our homemade risotto, a hearty and comforting dish that is a small labor of love. We gently and slowly cook arborio rice with sauteed mushrooms and beef stock until perfectly tender. A few final touches of butter and grated cheese bring even more richness. Read more.

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