Selected writing


JARRY Magazine

Coming Out As Vegan: The Cultural Overlap of Being Vegan and Queer

Refashioning Resistance: For Grace Bonney and Julia Turshen, Local Activism Offers Deeper Connections and More Impactful Work 

edible

For Students with Disabilities, These Cooking Classes Empower

This Asian-American Artist Creates Community with a Porcelain Pantry

How a Simple Bake Sale Can Be an Effective Act of ResistanceJust Food Wants to Redefine Local Food and Who It’s For

Brooklyn’s First Ever Black-Led Vegan Festival Pops Up in Bed-Stuy This Saturday

This Venezuelan Chef Re-creates Culinary Tradition with Local Food

Stay Hungry Teaches Culinary Skills Through Hip-Hop Lyrics

Supper Club Babetown Uses Food to Build Queer Community

In Park Slope, Homemade Samosas Are a Farmers’ Market Mainstay

Food Is the Glue That Binds Crest Hardware to Williamsburg

Saveur

Inside the Sikh Temple Serving 10,000 Meals a Day

A New Dinner Series Raises Tough Questions on Immigration in America

PAPERBARK

The Art of Adaptation: Exploring Climate Change Through Future Foods

mosaic

The Heart of a Region

GOOD

India Just Hit a Massive Milestone and the Entire World Should Take Note  

Why Is Prison Food So Terrible, Anyway?  

Meet the Michelin-Starred Chef Who Only Charges $1.50 per Meal 

Don't Stop Eating Food: Soylent's Dystopian Meals Are Not the Future 

Italy Is Now Home to Europe's First Vegetarian City 

Keep Calm and Wash Your Hands 

Taste Talks

Not So Seamless: What Happens between Food Apps and Your Front Door

Greenpointers

Inside Adelina’s: Street Art, Tapped Wine and Vegan Cuisine