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)!
Shaking up the Spice Trade
A former chef is heating up the Anderson Valley by growing Espelette peppers — a rarity in the typically large-scale, commodity spice trade.
Harnessing the Wind, Sun and Sea for Salt
From its provenance and harvest to the hands that craft it, everything about this mineral-rich sea salt seems rooted in its Marin, California surroundings — including the artisanal price point.
Sakuramochi: These pillowy soft, savory sweets make the perfect early spring treat.
Northern California’s last mochi shops are keeping a seasonal tradition alive.
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