I’ve been a frequent contributor at various publications – here are links to my author pages: Wall Street Journal, Vice, Organic Authority, EcoSalon, Paste Magazine, Epicure and Culture, and Rodale’s Organic Life.
Check out some of my favorites below:
All I Want to Do is Buy Groceries: The Plight of an American in Paris (Vice)
In France, the customer isn’t always right.
16 Wine Bars to Sip at in Paris (Fodor’s)
A handful of my favorites for wine, small plates, and more.
If You Think You’re a Decadent Fuck, Try Feasting Like a 19th Century Parisian (Vice Munchies)
Post-Revolutionary Parisians could really put it away.
The Curious History of French Onion Soup, Paris’ First Hangover Cure (Vice Munchies)
A history of this classic French dish, by way of a grotesque cemetery and a king’s major first world problems.
Talking ‘Fromage’ with Paris’ First Cheesemaker (Culture)
While Paris has long been a center for cheese lovers, cheese makers are a relatively new addition to the culinary landscape.
Two Years After Deadly Attacks, the Café at Paris’ Bataclan Reopens (Vice Munchies)
“There are clients who cry, there are clients who confide in us, who tell us their stories, like a kind of therapy.”
Falafel Foes Shout Across Paris’ Rue des Rosiers (Paste Magazine)
“The rue des Rosiers has been the epicenter of Jewish life, culture, and food in Paris since the late 19th century.”
In Paris, You Might Want to Miss Lunch (Olive Oil Times)
“Cabri has fully converted what was once a simple olive oil shop into a lunchtime extravaganza of her own imagining.”
The Proud History of Butchery in Limoges (Paste Magazine)
In Limoges, the butchers have their own chapel, their own saint, and hold the keys to the city.
The End to a French Cheese Tradition? (BBC)
Old loopholes have led to legislation that may change the taste of camembert forever.
Brie Noir: The Coolest Cheese You’ve Never Heard Of (Mise Magazine)
The “fantasy” of Brie isn’t Brie noir.
Bee Keeping in the Face of Climate Change (Cultures and Cuisines)
Saving bees is a tradition traversing generations in Sologne.
Cutting the Cheese: A Guide to Cheese Etiquette (Paste Magazine)
Everything you never knew you needed to know about eating cheese properly.
People Dunk this Cheese in their Morning Coffee (Vice)
My favorite French cheese has a bit of a strange tradition surrounding it.
When American Barbecue Invades the European Kitchen (Epicure & Culture)
The self-defined “barbecue police” comes to Belgium to witness Americana appearing in Europe.
From Corderos and Cheese to Alubias and Artisans: A Day in the Basque Country with San Sebastian Food (Border Hopping)
“To wake up to the smell of cheese and sheep is a strange situation to find myself in indeed.”
Noma’s Chef Has Left the Fine Dining Industry to Tackle School Lunch (Organic Authority)
Dan Giusti wants to make a real difference in kids’ lives.
These Teens are Giving their Food Desert Community a Makeover (Organic Authority)
A group of teens have started their very own bakery to raise money for community programs and cultivate fresh produce locally.
This Grass-Fed Dairy Cooperative is Rewarding Farmers for Better Practices (Organic Authority)
Maple Hill believes in the power of organic, grass-fed dairy farmers to make a difference.
Row 7 is Evolving Food at the Source – Without GMOs (Organic Authority)
This venture from Chef Dan Barber means more delicious vegetables for all.
5 Dishes More American than Apple Pie (Eat, Sip, Trip)
The winner of “most American dish” may surprise you.
3 Good Reasons to (Mostly) Ignore Claims that GMOs Aren’t Dangerous (Organic Authority)
New studies show that GMOs may be healthy in some cases, but that doesn’t make them a good idea.
What Does Grass-Fed Really Mean – and Who Decides? (Organic Authority)
We can all agree that “grass-fed” beef and dairy are better for you, but it’s tougher to agree on what, exactly, the term means.
How to Read Food Labels in 2018: A 5-Step Guide to Not Getting Duped (Organic Authority)
With the plethora of labels out there, we all risk label fatigue. Here are the labels that really mean something.
Is Label Fatigue Diluting the Meaning of Certified Organic? (Organic Authority)
Non-GMO, transitional, regenerative, cage-free, plant-based… studies show that the plethora of labels on our food isn’t actually helping us make better choices.
Is the USDA Organic Label Going Out of Style? (EcoSalon)
More and more farmers are opting out of the certification – and for good reason.
I Tried Whole30, and the Results Were Super Surprising (Organic Authority)
Here’s what I found out.
5 Plant-Based Diet Reaction Fails Around the World (and 5 Major Wins) (EcoSalon)
From criminalizing the vegan diet to the recognition of veganism as an official ideology.