Our editorial emphasis inclines us toward products that are sustainable, organic, artisanal, and small-batch, and we admire producers who are mindful about how their work fits into the continuum of historical and regional food production. We are not anti-modern; food is, after all, always evolving—literally always refreshed—so we also value foods that embody tradition while expressing something wholly new.
We strive to render reviews journalistically and without commercial bias. A review is not guaranteed, and we will never write about products that are obviously flawed by packaging, handling, or storage conditions. Gifts, samples, and sponsored travel are always disclosed.
Terroir is financially independent; it’s a labor of love, not commerce. We do not take paid advertising, sponsorships, posts, or promotions of any kind.
If you’d like to submit samples that fit our editorial mix, please use our contact form to get in touch.
Terroir is not accepting editorial submissions.
Travel & Speaking Engagements
Terroir founder Meg Maker travels frequently to research regions and producers for feature articles and criticism. She welcomes invitations to join wine and food region tours and other culinary experiences, to speak at industry events, and to lead educational tastings and classes. She’s also an engaging online speaker and panelist.
Please contact Meg to inquire about her availability.