Denise Shoukas

Writer, Editor & Communications Consultant

United States

I have exciting news: My Specialty Food Magazine article “The New Taste of Senior Dining” was given Honorable Mention in the 2019 Folio Eddie Awards in the Single Article category. For more than 25 years, the Eddie Awards have recognized excellence in uncompromising journalism across all sectors of the publishing industry.

In the article I explored how aging Baby Boomers are causing a monumental shift in the way senior living professionals are thinking about dining services.

I’m an award-winning writer, seasoned editor, and highly-effective communications consultant with a focus on the specialty food industry. I offer journalistic expertise, precise editing skills, marketing know-how, and the ability to create a voice for any publication or company. My joy of storytelling and creative problem solving is matched by an ability to meet deadlines with a rigorous attention to detail. Please explore my portfolio to see examples of my work. Thanks for visiting!



Specialty Food Magazine
The New Taste of Senior Dining

Nominated for a FOLIO Eddie Award for best Single Article, this piece delves into how more so than any generation before them, aging Baby Boomers are causing a monumental shift in the way senior living professionals are thinking about dining services. Estimated to number 72 million in 2019, according to the U.S. Census Bureau, Baby Boomers possess the proclivity to elevate the business of aging to a new level.

Everyday with Rachael Ray
The Everyday Kitchen: Greek

Add five ingredients to your Every Day essentials list to make these Mediterranean classics. Shoukas shares her recipes for Baked Shrimp and Feta; Spanakopita; and Skordalia.

Town & Country
The Three Chocolatiers

Shoukas interviewed La Dolce V; Bridgewater Chocolate; and Harbor Sweets to discover each chocolate makers' favorite Valentine's Day recommendation.

Better Homes and Gardens
Better by Design: Thanksgiving Tastemakers

Mingling traditions and a love of outstanding food, five of the country's best chefs, cookbook authors, and specialty retailers share their tricks for creating a memorable feast without breaking a sweat.

Specialty Food Magazine
Breaking the Mold on Vending Machines

Today's vending machines defy expectations and are predicted to transform the segment into a $5.4 billion business by 2023. NYC bar Existing Conditions has two 1960s vending machines offering guests prefab cocktails while they wait, while New York's whole-animal butcher shop Applestone Meat Co. allows customers to purchase fresh-cut meat from automated vending machines.

Specialty Food Magazine
Giving Back: Tiny Plant, Global Impact

Superfoods run rampant in specialty foods, with the next big thing waiting around the corner. The Moringa oleifera stands to be one such contender, but an Oakland, Calif., company is hoping to go beyond being a temporary trend to have a lasting impact in its place of origin.

Town & Country
Hot Potatoes

We've unearthed some of the most delicious potato products available through the mail.

Specialty Food Magazine
Baldor Sparks a Transformation

Sometimes, one phone call is all it takes to change the course of a business. That was the case for Thomas McQuillan, business analyst and head of special projects at Baldor Specialty Foods, one of the largest importers and distributors of fresh produce and specialty foods in the Northeast and Mid-Atlantic.

Press & Marketing

Abruzzo Foreign Trade Center
Explore the Flavors of Abruzzo

An eight-page advertorial about the foods and wines of Abruzzo, appeared in the spring issue of Specialty Food Magazine.