I’ve been a frequent contributor at various publications – here are links to my author pages: Organic Authority, EcoSalon, Paste Magazine, Epicure and Culture, Culture and Cuisines, and My French Life.
Check out some of my favorites below:
Review: The New Paris (Paste Magazine)
I got the insider’s scoop on this beautiful new book by Lindsey Tramuta of Lost in Cheeseland, coming out in April.
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.
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.
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.”
This May be the Key to Sustainable Aquaculture (Organic Authority)
Wild fish isn’t sustainable anymore; we need to focus on this aspect of fish farming for the future of seafood.
What’s Going to Happen if Whole Foods Market Sells? (Organic Authority)
It looks like Whole Foods is going to sell out – but what does that mean?
Your Avocado Toast Habit is (Probably) Unsustainable, But That’s About to Change (EcoSalon)
Do you really know where your avocados come from?
Why It’s More Important to Be an Ethical Omnivore than a Vegetarian (Rodale’s Organic Life)
I used to think that giving up meat was the best thing for the planet. I was wrong.
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.
Is ‘Authenticity’ Ruining Good Food? (EcoSalon)
Why can’t we just call food “good”?
The New Generation of Organic Farmers Is Just What Our Food System Needs (Organic Authority)
The pioneering organic farmers of the 1950s and ’60s are ready to bow out for some well-deserved rest – but there’s still the matter of finding younger farmers to take their places.
These 61 Badass Disruptors Are Changing Your Food System (Organic Authority)
Farmers, chefs, scientists, artists, and more: these are the names you need to know.
Scientists are Making Heirloom Tomatoes Taste Like Real Tomatoes Again (Organic Authority)
They’ve mapped tomatoes’ genome — and they have figured out the genetic recipe for delicious.
5 Ways the Trump Administration Will (Probably) Wreck the Food System (EcoSalon)
The Wall, the National Parks, and food stamps, just to start.
What I Didn’t Learn From My Italian American Family (Everyday Genius)
“My father had two recipes – English muffins with American cheese and fried eggs, and an admittedly delicious spaghetti and meatball concoction that somehow managed to use every pot and pan in the kitchen and spatter the tiled walls of the kitchen orangey red.”
Are Instagrammers Creating Too Much Food Waste? (Organic Authority)
Instagrammers could be the source of out food waste problem.
“Eating Rome: Living the Good Life in the Eternal City” by Elizabeth Minchilli
Mastering the Art of Southern Vegetables
“Fika” by Anna Brones and Johanna Kindvall
‘Dinner with Jackson Pollock’ Shows Another Side of the Abstract Genius