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.
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.
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.
Sleek and summer sweet, these minimalist melons are the cool way to bring in the season
Sleek and summer sweet, these minimalist melons are the cool way to bring in the season
Sakuramochi: These pillowy soft, savory sweets make the perfect early spring treat.
Northern California’s last mochi shops are keeping a seasonal tradition alive.