Food

I’ve been a frequent contributor at various publications – here are links to my author pages: Wall Street JournalViceOrganic AuthorityEcoSalonPaste Magazine, Epicure and Culture, and Rodale’s Organic Life.

Check out some of my favorites below:

Paris

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.”

France

prime rib
A prime rib at François Brun’s Limoges butchery.

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.

People Dunk this Cheese in their Morning Coffee (Vice)
My favorite French cheese has a bit of a strange tradition surrounding it.

Europe

chicken
A judging plate for the chicken category of the competition.

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.”

North America

There’s More Demand for Organic in the U.S. than it Can Produce – What Does that Mean for Shoppers? (Rodale’s Organic Life)
An in-depth look at what happens when supply moves faster than demand. (Spoiler alert: nothing good.)

How It’s Made: MightyVine is Bringing Fresh, Local Tomatoes to Chicago 365 Days a Year (Organic Authority)
You’d think Chicago’s winters wouldn’t be conducive to tomatoes, and yet MightyVine has found a way.

Is the USDA Organic Label Going Out of Style? (EcoSalon)
More and more farmers are opting out of the certification – and for good reason.

Out of the Box Collective is the Meal Kit for the Local Food Movement (Organic Authority)
This meal kit alternative teaches you how to love cooking again.

Fatworks is Making Leaf Lard (and Other Animal Fats) Cool Again (Organic Authority)
Paleo dieters will love this company.

How It’s Made: Clover Sonoma, A Pioneer of Clean, Sustainable, Organic Milk (Organic Authority)
From its cooperative roots, Clover has become a pioneer of non-GMO and organic dairy.

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”?

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.”

Cookbook Reviews

“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

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