Good cooking inspires reflection, conversation, and emotion—and ever since Kazia learned to appreciate this language of food, she’s been crafting flavors and aromas into words. She is a regular contributor to Denver’s 5280 magazine and often covers new dining trends, pondering questions like why is mac ‘n’ cheese on every menu? Or what exactly is the South American liquor pisco?
Her answers build on years of food, travel, and arts writing. As a former restaurant reviewer, staff writer, and editor at 5280, she spent more than three years dining undercover at Denver’s restaurants. She whiled away hours reading menus and judging restaurants by their roast chicken or charcuterie. In between meals, Kazia snuck in trips to the art museum and local playhouses and wrote smart, approachable articles about the artisan quilters of Gee’s Bend and Denver theater directors.
Prior to her staff position at 5280, Kazia co-authored the second edition of the guidebook Moon Peru. For seven months, she traveled—with only her beat-up backpack and heavy laptop—through the coast, mountains, and jungle of one of South America’s most diverse countries. She met with exuberant chefs, and tourism and hotel executives, and parlayed their ideas—and her travels—into a 631-page book.