Feature writer for magazines, newspapers, and online sites. Client work includes SEO and e-commerce content, national brand campaigns, newsletters and blogs, recipe and product development.
Chefs on Canada’s Top 100 Restaurant list are challenging its structure and relevance in response to Black Lives Matter
June 25, 2020
Grilled Sea Bass and Potatoes with Pimiento-Chive Dressing
Bigger Is Not Always Better When It Comes to Apples
Size has little bearing on interesting flavor — so why are they the global standard?
Friendsgiving offers a modern take on a traditional holiday
A short interview with Emily Stephenson about her charming new book, The Friendsgiving Handbook.
Maple and Cracked-Pepper Chicken Wings with Mustard Dip
The Art of Eating
Issue 104. August 2019.
How acclaimed Chicago chef Iliana Regan found her bliss in the woods
August 14, 2019 print edition
Sautéed Zucchini and Black Olives with Honey Vinaigrette
Sliced Rib-Eye and Mushroom Salad with Basil Dressing
Selling Cookbooks in the Age of Amazon
How independent cookbook stores compete with the online giant.
Can Heritage Pork Scale Up?
Do you think Berkshire pork is heritage? Odds are it's not. What happens when the language of preservation and marketing collide.
Baby Carrots with Meyer Lemon, Honey, Basil, and Mint
February/March 2019 issue
Pork with Roasted Bok Choy and Butternut Squash
Joe Beef Is Cooking for the End of the World
Like the first Joe Beef cookbook, Joe Beef: Surviving the Apocalypse defies easy categorization. But one thing is certain: It’s very much a reflection of our times.
Why aren’t we eating more goat meat?
Farmers, chefs, and food writers make a case for eating more goat meat