WELCOME
I’m a writer with a taste for good food and a passion for sustainable food systems. In short, I like to eat right, and write about all the things that make food good — and explore the myriad ways in which we grow, source, purvey, prepare, and consume the things that nurture us.
Bon appétit and bonne lecture (happy reading)!
Rice Farming for Peat’s Sake
In California’s Sacramento-San Joaquin Delta, farmers are converting corn fields to rice in an effort to stop subsidence and reduce carbon emissions.
Beefing Up the Community
An innovative program at the Redwood Empire Food Bank is helping to nourish both land and community.
Spaghettoni, Sustainably
San Francisco pasta maker Joshua Felciano is putting a sustainable twist on a culinary staple.
Published in Pacific Sun and The Bohemian
Dried Out
As the drought drags on in California, it may be getting too dry, even for dry farming.
Published in Pacific Sun and The Bohemian