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Kiki Aranita is a chef, food writer, editor, and founder of the Poi Dog line of sauces. She holds a Bachelor's degree from New York University and two Master's degrees from the City University of New York's Graduate Center and Bryn Mawr College. A former classicist, she published an academic article on the use of literary mechanics by the Roman historiographer Livy while in graduate school.
After leaving a graduate program in Classics at Bryn Mawr College, she and a then-business partner opened Poi Dog [1] Snack Shop, a food truck based in Philadelphia, PA that was committed to the exposure of Hawai'ian cuisine. Poi Dog the food truck grew into a catering business and then opened a brick-and-mortar restaurant in Philadelphia's Rittenhouse neighborhood in 2017. The restaurant was closed in 2020 [2] as a result of the COVID pandemic's effect on the restaurant industry.
In 2020, Aranita started a line of sauces bearing the same name as her former food truck and restaurant. This line of retail sauces is inspired by Poi Dog's Hawai'i-style cuisine and is available across the nation. The sauces include Chili Peppah Water, [3] Guava Katsu, [4] and Huli, [5] with Huli also offered in a food service format.
In 2022, her article [6] on closing Poi Dog the restaurant was nominated for a James Beard Foundation Media award.
Throughout her journey, Aranita has dedicated herself to showcasing underrepresented cuisines from diverse cultures and strengthening partnerships with fellow chefs. She has been involved in chef residencies at Jose Garces' Volver, [7] the Philadelphia Museum of Art, [8] Bok Bar [9] and more.
The 2022 James Beard Award Nomination opened the doors for her as a contributor to Food and Wine.
Aranita has been a feature writer for the mothly column, The Next Course, [10] of San Pellegrino's Fine Dining Lovers [11] and a frequent contributor to Food & Wine Magazine. [12] She has written many food articles and personal and travel essays for many publications and platforms that include, The Philadelphia Inquirer [13] and Roads and Kingdoms. [14]
She focuses on the intersection of food systems and climate change in her reporting for The Guardian. [15]
![]() | Review waiting, please be patient.
This may take 3 months or more, since drafts are reviewed in no specific order. There are 2,685 pending submissions waiting for review.
Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags. Editor resources
Reviewer tools
|
Kiki Aranita is a chef, food writer, editor, and founder of the Poi Dog line of sauces. She holds a Bachelor's degree from New York University and two Master's degrees from the City University of New York's Graduate Center and Bryn Mawr College. A former classicist, she published an academic article on the use of literary mechanics by the Roman historiographer Livy while in graduate school.
After leaving a graduate program in Classics at Bryn Mawr College, she and a then-business partner opened Poi Dog [1] Snack Shop, a food truck based in Philadelphia, PA that was committed to the exposure of Hawai'ian cuisine. Poi Dog the food truck grew into a catering business and then opened a brick-and-mortar restaurant in Philadelphia's Rittenhouse neighborhood in 2017. The restaurant was closed in 2020 [2] as a result of the COVID pandemic's effect on the restaurant industry.
In 2020, Aranita started a line of sauces bearing the same name as her former food truck and restaurant. This line of retail sauces is inspired by Poi Dog's Hawai'i-style cuisine and is available across the nation. The sauces include Chili Peppah Water, [3] Guava Katsu, [4] and Huli, [5] with Huli also offered in a food service format.
In 2022, her article [6] on closing Poi Dog the restaurant was nominated for a James Beard Foundation Media award.
Throughout her journey, Aranita has dedicated herself to showcasing underrepresented cuisines from diverse cultures and strengthening partnerships with fellow chefs. She has been involved in chef residencies at Jose Garces' Volver, [7] the Philadelphia Museum of Art, [8] Bok Bar [9] and more.
The 2022 James Beard Award Nomination opened the doors for her as a contributor to Food and Wine.
Aranita has been a feature writer for the mothly column, The Next Course, [10] of San Pellegrino's Fine Dining Lovers [11] and a frequent contributor to Food & Wine Magazine. [12] She has written many food articles and personal and travel essays for many publications and platforms that include, The Philadelphia Inquirer [13] and Roads and Kingdoms. [14]
She focuses on the intersection of food systems and climate change in her reporting for The Guardian. [15]