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)!
Regenerative Beef Gets a Boost from California Universities
Institutional purchasing power is boosting the market for locally raised, grass-fed meat.
A Buffalo Renaissance
A comprehensive round-up of USDA initiatives aiming to restore bison herds to Native American communities.
Cultivating Resilience
In fire-stricken Maui, sustainable land management is key to avoiding future disasters.
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.