The front spread for my feature on Annie Fisher. Courtesy of Vox Magazine.
I chatted with Justin Warner. Courtesy of the man himself.
I wrote about sfenj, the round Moroccan doughnut pictured here, for Roads & Kingdoms. I took this photo in Fez, Morocco, in December 2017.
in reverse chronological order:
- 2020: “Regenerative Organic Certification Launches to Prioritize Soil Health and Farmworker Justice in Food Products,” Food Tank
- 2020: “A Call for Community-Based Seed Diversity During the COVID-19 Pandemic,” co-written with Gary Paul Nabhan, Food Tank
- 2020: “15 messages of hope and uncertainty in Boston restaurant windows,” Boston.com
- 2020: “Upcycled Food Is Officially Defined, With a Goal of Paving the Way for Industry Food-Waste Reduction,” Food Tank
- 2020: “It was the final night of dining out in Massachusetts — and not all restaurant staff feel fine,” Boston.com
- 2020: “Don’t expect Guy Fieri’s Tequila Cocina, at the Hub on Causeway, to take you to Flavortown,” Boston.com
- 2019: “Cheese Plate Mastery Begins With the Right Tools,” Eater
- 2018: “Rødgrød med Fløde Is the Tongue-Twisting Dessert That Symbolizes the Evolution of Danish Cuisine,” Extra Crispy
- 2018: “The St. Paul-based inventor of Go-Gurt tells the dramatic story of his totally tubular idea,” City Pages
- 2018: “Before There Was Jell-O, There Was Bromangelon,” Extra Crispy
- 2018: “Angling for Catfish’s Future,” Vox Magazine (This story won the best student writing on food award from the Association of Food Journalists in 2019.)
- 2018: “Never Underestimate the Doughnut Lobby,” Roads & Kingdoms
- 2018: “Meet the Minneapolis Cider Maker Tackling Food Waste by Crowdsourcing His Apples,” Food Tank
- 2018: “Restaurante Last Monkey,” Plateselector (article in Spanish)
- 2017: “Food Network Chef Justin Warner Talks Food System, Sustainability, Tiny Cabbage,” Food Tank
- 2017: “Columbia’s hidden figure: Verna Laboy brings Annie Fisher to life,” Vox Magazine (feature on beaten biscuits, race, and how people get forgotten — the magazine’s cover story. View it in print here. This story won the best student writing on food award from the Association of Food Journalists in 2018.)
- 2017: “Artistic local chefs and bakers teach us to feast with our eyes,” Vox Magazine
- “The process of plating,” sidebar story
- “Art of latte tulips,” sidebar story
- 2016: “Inside Pizza Tree’s new late-night pizza delivery window,” MOVE Magazine
- 2015: “On the Virtues of Amba,” The Tower Magazine
- 2015: “Filling holes in the ‘doughnut’ vs. ‘donut’ debate,” MOVE Magazine (dug into the linguistic difference between “donut” and “doughnut”)
- 2015: “CDS Executive Chef Eric Cartwright focuses on creative scratch cooking,” The Maneater
