Selected writing

JARRY Magazine

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


This Venezuelan Chef Re-creates Culinary Tradition with Local Food

For High Schoolers, an Interdisciplinary Food Curriculum Grows Nationwide

On the Lower East Side, GrandLo Café Creates Career Opportunities for Local Youth

Use This Database to Connect with Underrepresented Food Professionals

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

Brooklyn Residents Speak on Why They Love Their Local Bodega

Food Is the Glue That Binds Crest Hardware to Williamsburg

Polka Dot Café Keeps Polish Cuisine Alive in a Changing Greenpoint

This Year’s Vendy Awards Finalists Serve Tamales, Russian Dumplings and More


Inside the Sikh Temple Serving 10,000 Meals a Day

A New Dinner Series Raises Tough Questions on Immigration in America


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

Why Plants Make for a Bloody Good Burger 

This Self-Taught Culinary Artist Lets His Food Do the Talking 

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


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