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)!
Can Mushrooms Help Extinguish Toxic Waste?
Fungi can safely digest and transform toxins into mycomaterials.
Reaping Efficiency from Above
The newest crop of drones promises farmers greater sustainability and autonomy, while drawing interested newcomers into the field.
Could e-Tractors Revolutionize Farming?
An emerging fleet of whisper-silent and emissions-free tractors promises to unhitch growers from the burdens of conventional farming, far beyond its reliance on fossil fuels.
Calculating New Options for Shrinking Rice Fields
Calculating New Options for Shrinking Rice Fields
A High-tech Upgrade for H-2A Visas
A San Francisco-based startup is modernizing an antiquated federal program to help tackle the farmworker shortage.
One City’s Waste Is Also Its Lifeline
Healdsburg, in the heart of Northern California’s wine country, recycles 350 million gallons of effluent annually and gives it away for free.
What A Gas Stove Ban Could Extinguish
Rumors of a potential natural gas ban has a group of chefs inflamed about the impacts it could cause to their art and livelihood.
Farming, on the Spectrum
With a new photovoltaic panel, farmers may no longer have to choose between crops and solar panels. New research is shedding light on harnessing sunshine to harvest energy and food together, taking advantage of the full light spectrum.
Cowless Milk Is About to Get Real
By milking microbes instead of udders, precision fermentation creates the same dairy proteins produced by cows to make cheese, ice cream, and other treats that are indistinguishable from their conventional counterparts.
High Pressure for Fresh Produce
How High-Pressure Processing Is Helping Remote Farmers Bring Fresher Foods to Market