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:
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.
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.”
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.
Internal Emails Reveal Monsanto Knew About (and Hid) the Dangers of Glyphosate (Organic Authority)
These leaked emails are frankly shocking.
Fatworks is Making Leaf Lard (and Other Animal Fats) Cool Again (Organic Authority)
Paleo dieters will love this company.
What You Should Eat and What Food to Avoid When Taking Antibiotics (Rodale’s Organic Life)
Here’s how to take care of your microbiome while on your meds.
7 Secrets to Losing Weight without Losing Your Love of Food (Hint: Eat More Plants) (Organic Authority)
Experts weigh in on techniques to use to reconcile your love of good food and your love of your skinny jeans.
Are the Amish the Answer to the Organic Dairy Problem? (Organic Authority)
In a world where “organic” risks becoming just another meaningless buzzword, some companies are taking steps to ensure that only truly sustainable farms that care about animals and land are prevailing – and many of these farmers are Amish.
Farmer Josh is Bringing Ultra Local Food to NYC (and Asking the Hard Questions About Our Food System) (Organic Authority)
This hydroponic farmer has big ideas for microgreens.
A Beginner’s Guide to Eating Like an Ethical Omnivore (Rodale’s Organic Life)
Tips and tricks for a more ethical diet.
Is Plant-Based Milk the ‘Serious Threat’ Big Dairy Claims? (Organic Authority)
The real threat to Big Dairy might not be vegan milk at all.
Can We Bring Meaning Back to the Term ‘Natural Food’? (Organic Authority)
The word natural is so omnipresent it’s basically meaningless.
Do We Really Need Another Food Label? A Closer Look at ‘Glyphosate Residue Free’ (EcoSalon)
We’ve got major label fatigue.
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.”
“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