Portfolio
My work—including narrative features and original recipes—has appeared on TODAY Food, The Kitchn, Design*Sponge, DRAFT, and other national publications. I also develop recipes and provide editorial content for a number of corporate clients.
Books
I’m the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats and Pierogi Love: New Takes on an Old-World Comfort Food, and the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design.
Photography
I produce editorial food and beverage photography for a variety of corporate clients and publications, often in conjunction with original recipe content.
Illustrations
My hand-drawn illustrations and watercolors are the inspiration for all my pop culture gifts and cards at The Casey BarberSHOP. I also work on custom food-focused commissions for editorial and corporate clients.
Highlights from my Portfolio
The Kitchn Maker Tour: How Pyrex is Made
Illustration: Ode to the Old-School Salad Bar
Allrecipes Magazine: DIY Crackers
The Kitchn: 5 Single-Skillet Meals
Illustration: Hamilton-Inspired Thanksgiving
TODAY Food: Make-Ahead Meals
Heritage Radio Network: Jersey Breakfast Pierogies
Great to Meet You!
Hey there, I'm Casey Barber: a food writer, cookbook author, recipe developer, photographer, and illustrator. I explore the intersection of food and pop culture with humor, clarity, and insight as:
—the founder and editor of the critically acclaimed website Good. Food. Stories., an online magazine that focuses on food from a storyteller’s perspective
—the author of the cookbooks Pierogi Love: New Takes on an Old-World Comfort Food (Gibbs Smith, 2015) and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013), and the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014)
—the founder and creative director of The Casey BarberSHOP, home of gifts for the pop culture-obsessed
For a monthly update on my work, subscribe to the Good. Food. Stories. newsletter and stay in touch!
