Where are you from and what were you doing before enrolling in graduate school?

I was born on the East Coast and moved a few times before settling in northeast Ohio, where I graduated high school. After earning my BFA in theatrical studies from Ball State University, I moved to Los Angeles in 2012. Graduate school had always been on my mind, but I couldn’t quite figure out what to study — I’d often ask myself, ‘A master’s degree in what?’ After a few years working in film and TV, along with stints in fitness and food service, I ended up in content creation. While the focus wasn’t exactly my sweet spot, I realized the part of my work that brought me the most joy was storytelling — especially when it involved food. That’s when I found the perfect fit for the Specialized Journalism: Food & Culture degree.

How did you learn of the degree program and why did you choose USC Annenberg?

I began researching journalism programs in southern California, searching for a collaborative environment. It was crucial to me that the classes were in person, not virtual. When I discovered the SJAC program and saw how flexible and customizable it was, I was instantly drawn to it. The faculty’s diverse areas of expertise and the extensive USC Annenberg network were exactly what I wanted to tap into. I didn’t feel any other school could offer the level of education and training that USC could. It was the only graduate program I applied to, and I’m beyond grateful to be part of the 2025 class.

What have you enjoyed the most about the degree program?

The incredible knowledge and experience of the professors, combined with the cutting-edge technology in the media center, have made the entire grad school experience feel limitless. We have the tools to tell stories in any format, at the highest possible level. It’s truly invaluable.