About

Amber McCluney, Editor-in-Chief

Amber’s work has been featured on WHRO, an NPR affiliate for which she wrote exclusively about food during their Let’s Eat initiative, Daily Mom Military, where they graciously allowed her to write despite not being a mom or in the military, oh, and that one time she worked on the set of Guy Fieri’s Diners, Drive-Ins, and Dives. She’s had the honor of interviewing the ever comical James Beard nominee Chef Sydney Meers of Hampton Roads, New York Times best selling cookbook author and founder of Equity at the Table (EATT) Julia Turshen, and heirloom grain chaser, founder of Anson Mills and Mind of a Chef guest, Glenn Roberts.

She has an Associate of Liberal Arts from Piedmont Virginia Community College, a Bachelor of English in Journalism from Old Dominion University, and studied wine with the Court of Master Sommeliers in New York. Amber is currently pursuing a Master of Arts in Communication from Johns Hopkins University. She’s been creating original content for Crumb & Splatter since January 2020 which has allowed her to interview chefs, promote farms, and share unfiltered stories of food, drink, and travel with anyone who might care to listen, er, read.

When she’s not traveling, interviewing chefs, visiting a new restaurant, cooking, or planning a wine-paired dinner, Amber can be found at home with a glass of red, stuffing absurd amounts of popcorn in her face while watching a comedy before turning in early to read a Stephen King novel that will likely keep her up all night.

Amber currently works for a major non-profit and resides North Carolina with her husband and two pups and feels awkward having penned this section in third person…