Anna Frost

Anna Frost joins staff at Homer News

Anna Frost has joined the Homer News staff as a reporter and photographer. 

Frost moved to Homer from Whittier, Calif., where she studied journalism with an emphasis in writing and publishing at Biola University. She completed her major courses in December and, with only a few general education units left, decided to finish her degree online so she could begin working. 

‘We’re delighted to have Anna join our team,” said Lori Evans, editor and publisher of the Homer News. “Her love of storytelling, high regard for the truth, enthusiasm and curiosity will serve the Homer community well.”

Frost’s primary beats at the Homer News will be youth, education and sports. She joins longtime reporter Michael Armstrong in covering the communities of Kachemak Bay. 

During her time at Biola, Frost worked as part of the university’s student-run newspaper, the Chimes. She held many positions, including food columnist, news editor and editor-in-chief. As editor-in-chief, Frost oversaw the weekly publication of the Chimes, managing a team of talented writers, photographers and designers. Frost also interned for Downtown San Diego News and This Week on Martha’s Vineyard. 

She studied baking and pastry arts at the Culinary Institute of America’s Hyde Park, N. Y., campus before taking the plunge into journalism. Though her career path changed from pastry chef to journalist, Frost retained her passion for food and graduated with an associate degree from CIA. She worked as a pastry cook in restaurants including Park Avenue Summer/Fall in New York City, and San Diego’s Bernard’O and Island Prime. She gained additional experience baking breads and bagels at Edgartown Meat and Fish market on Martha’s Vineyard. 

A San Diego native, Frost said she misses the southern California sun and Mexican food, but looks forward to halibut tacos and playing in the snow — if it ever appears. So far, she said she is enjoying Homer’s food scene and telling people she lives in a cabin. 

She can be reached via email at or by calling 235-7767.

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