Danya Henninger is culture editor for Billy Penn. She's a writer and photographer who grew up in New York City, then moved to Philadelphia and fell in love with her new hometown. She has contributed to the Philadelphia Inquirer, All About Beer, Vice and Draft, and has been a restaurant critic for the Courier-Post and New Jersey Monthly. In 1997, she founded photo-video firm Imagic Digital with husband Mark Henninger.
She accepts freelance pitches for Billy Penn culture stories. Guidelines:
- • The story needs some kind of connection to Philadelphia. That can mean something happening/that happened here, a person from here, a person who wants to come here, a person leaving here, a trend we need, a local trend that's tired, etc etc.
- • We "write the best, link to the rest," so the story has to be unique, something that's not going to show up in two or three or five other local publications.
- • We don't often commission stories on specific people (musicians, artists, chefs) unless they have a really interesting hook. Already famous? Going viral? Fascinating/unknown/touching backstory?
- • We commission both short news pieces (700-800 words) and longer features (1,500+).
- • Rates vary with both length and experience of writer.
Dae Bak is Center City’s first destination for soondubu and galbi.
PennEnvironment events are usually about awareness, not money, but “Save the Bees” could use the cash.
The controversial former mayor and police commissioner is the most-vandalized mural in Philadelphia.
The popular park is back for a fourth season; here’s what it took to get ready.
Plenty of space, a clear view and local beer: You should try Cross Keys Cafe.
Take that, New York and LA. Our city got there first in a published recipe.
Welcome to Sorso Coffee, featuring a cozy interior and handmade pizzelles.
“This festival is too serious. It needs some stupid stuff.”
Scoops, soft serve and gelato: A guide to cooling down on a hot day.
The property has been sold; owner Gail Seygal says it’s time for her to move on.
“And then I just heard a crunch. Like a handful of popcorn exploded. It was so gross.”
Rumors are more plentiful than customers, as vendors in the basement plaza have seen traffic plunge.
So far, the custom blend is being featured in deals at Pinefish and Butcher Bar.
“Mastering Pizza” is due out next year; now the Philly superchef and co-author David Joachim are racing toward their deadline.
The Roy-Pitz Barrel House is a Central PA brewer’s Philly outpost.
The sequel to the city’s traveling beer garden will feature smoked meats from pitmaster Brandon Thomas on fresh bread from Alex Bois.
Friday’s the location’s last day; the transition will take 3 weeks.
With debts mounting and PYT long gone, is the former Wizard of Northern Liberties done?
Chef Alex Park has been at Kisso Sushi Bar at Fourth and Race for 20 years. It shows.
“It gives people a chance to lift their eyes from the concrete to the sky.”