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)!
Why Can’t We Just Quit Cows?
Eating less beef, cheese, and ice cream would slash emissions. If only it were that easy.
California Leads the Way in Low-Carbon School Lunches
Public schools in the Golden State are encouraging climate-conscious consumption.
What Climate Change Means For California Dairy
Epic flooding in the Central Valley exposes the nation’s largest dairy region’s vulnerability to climate change.
Milking More Value Out of Deer
From luscious desserts to high-end nutraceuticals, this novel product is helping New Zealand venison farmers squeeze a premium from their herds, while treading lightly on the land.
Sheep Cheese Is an Ode to the Seasons
A flock of Northern Californian farmstead dairies use seasonal cues to shape the flavor and complexity of their cheese. Lactation cycles and the changes in forage can influence the outcome, resulting in curds that hum with high floral notes or belt out rich, buttery tunes.
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.