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.
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.
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