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.
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
A beloved Thai desserts shop debuts savoury takeout—and it’s pretty sweet
Review of Patchmon's Thai Desserts
Newfoundland’s Salt Fish and Cream Crackers Are Purely Canadian
For almost 100 years, Purity Foods has been the taste of home for Newfoundlanders, from hearty fishermen to kids at Christmas parties.
A Classic Canadian Sweet - Fall 2018
Six-page feature with recipes on butter tarts.
The high art of pâté en croûte
Interviews with chef Scott Draper, Calum Franklin and Michael Ruhlman.
Blue Collar Heroes, White Collar Crooks
César Ritz and Auguste Escoffier built a legacy around luxury hospitality that long outlived their dubious management tactics.
Cameron Stauch exposes Vietnamese flavours to vegetarians with new cookbook, Vegetarian Việt Nam
A gracious guide through the culture and food of Vietnam
Why these chefs chose to set up restaurants on paths less travelled
Includes interviews with Magnus Nilsson, Michael Stadtlander, Kyumin Hahn, Cezin Nottaway, Lisa Ahier, Katie Hayes.
Toronto’s female Thai chefs serve up a new paradigm
In a male-dominated sector, restaurateurs find their voice making food from their homeland