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Baked, Brewed, Beautiful

About

Cheyenne Elwell headshot

Hi, I’m Cheyenne Elwell.

Seattle-based travel and lifestyle writer focused on small towns, local culture, and coffee and food traditions. I report with an experience-driven lens and a practical, service-minded approach.

My work is built on noticing what makes a place feel lived-in. The early coffee orders, the main street before it wakes up, the small rituals that explain a town better than a highlight reel.

I started in public radio as a producer at Wisconsin Public Radio (an NPR affiliate), then began writing stories tied to our shows. That momentum turned into reported features, destination storytelling, and freelance work.

Email me Muck Rack

At a glance

  • Based in: Seattle area
  • Focus: small towns, coffee and food culture, experience-driven travel
  • Background: public radio production and reported features
Published in

Business Insider, The Spruce Eats, Wisconsin Public Radio, TripSavvy, Verywell, Culture Trip, Pursuit

Contact
Email →

Where I’ve worked

I’ve written for outlets including Business Insider, The Spruce Eats, Pursuit, Culture Trip, TripSavvy, Verywell, Community Health Magazine, and Wisconsin Public Radio. I’ve also worked in roles that strengthened my editorial instincts and communication skills, including a Radio Disney internship, communications work at UCLA, and brand experience at Kosas. My Business Insider reporting is syndicated across major platforms including MSN and Yahoo.

I grew up in Wisconsin, spent time in Los Angeles and Philadelphia, and now call the Seattle area home after an anniversary trip that turned into a longer stay and eventually a lease. That mix of places shapes how I report: curious, grounded, and specific.

What I cover

  • Small-town travel and local culture with a strong sense of place
  • Coffee and food culture as a lens into community and daily life
  • Walkable towns and nature-forward getaways that feel doable and real
  • Service journalism when it supports the story with clear takeaways
Scenic travel photo
Scenic travel photo

How I work

My reporting approach is simple: show up, observe, and talk to people. I return at different times of day, listen for what locals value, and keep the reader in mind from the first interview to the final edit. The goal is work that feels useful and human.

Work with me

I’m available for editorial assignments, destination coverage, and select press trips that align with my focus. For story inquiries, collaborations, or media opportunities, reach out below.

Email me Muck Rack

Outside of journalism, I’m also a composer and arranger. Explore my music work at Quartets With Chey.

bakedbrewedbeautiful

Coffee, wine, food & places
For the endlessly curious 🤎
From my notebook to your next discovery
↓ Read the latest ↓

Cheyenne Elwell | Food & Travel Journalist
Send this to your wine-tasting partner. Choosing Send this to your wine-tasting partner.

Choosing where to taste next is easier when you know more than what the patio looks like. I’m a travel, food & wine journalist sharing what’s being poured, what makes a tasting experience stand out, and what I learn from the people behind it.

Follow along for ideas for your next outing, with a little more context before you book.

#WineLovers #WineTasting #WineCountry #FoodAndWine #BakedBrewedBeautiful
Most of us only meet wine once it’s already in t Most of us only meet wine once it’s already in the bottle.

But during harvest, even something as simple as leaves making it through sorting can affect what eventually ends up in your glass.

At @hawkinscellars, I got a closer look at how many small decisions happen before a bottle ever reaches the table.

It’s the kind of detail you don’t see on the label.

#WineHarvest #WashingtonWine #Winemaking #WineLovers #bakedbrewedbeautiful
I’ve spent the past year studying wine, but actu I’ve spent the past year studying wine, but actually getting my hands on the grapes was a completely different experience.

We tasted Pinot Noir that was still too acidic and “green,” which meant it needed a few more days on the vine. I knew harvest timing mattered, but actually tasting a grape that wasn’t ready yet made it click.

Then I spent a few hours sorting Grenache, pulling out leaves and anything else that shouldn’t make it into the wine. Thane told us the grapes were exceptionally clean, which I learned isn’t always the case.

I also finally got to watch a “mini punch-down” after reading about them in wine textbooks for the past year.

And now I’m hoping this story gets one more chapter. If Hawkins bottles the Grenache as a single-varietal wine, I may eventually get to taste a wine made from grapes I helped sort.

If you could spend a day behind the scenes at a winery, what would you want to see?

#WineEducation #Winemaking #WineHarvest #WashingtonWine #WineLovers
Fall cocktail menus are shifting, and some longtim Fall cocktail menus are shifting, and some longtime favorites aren’t getting the same love behind the bar.

I spoke with three bartenders about what they’re excited to pour this season and what they’re ready to leave behind.

One trend gaining ground? Savory cocktails, with unexpected ingredients making their way into the glass.

But that’s only one side of what’s changing behind the bar this fall.

I broke down 5 trends that are in and 5 that are out this season for Business Insider.

Read the full article at the link in my bio.

#FallCocktails #CocktailTrends #CocktailCulture #FoodAndDrink #Journalist
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