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 

tenderly

The Exploitation of Factory Farms Doesn’t Stop at Animals

edible

Brooklyn’s Black Vegfest Is More Than a Food Festival

Michelle Carrera of Chilis on Wheels Discusses the Radical Act of Sharing Vegan Food

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 Resistance

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 

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