(Thames & Hudson, 2019)—part of The Big Idea series
Spoiler alert: probably, but it’s not going to happen.
One in a year-long series of seasonal mini-cookbooks for Edible Communities.
San Francisco Chronicle, October 2014 - September 2015
A 12-month series covering seasonal cooking at its most overwhelming.
Report on GMO salmon for Edible San Francisco spring 2016
... a Cooking Class Turned Out to Be a Real Turkey. Story for The Washington Post about a Thanksgiving spent in Merida.
“San Francisco in 2,000 Calories and 10,000 Steps”
A re-do of a graph in Pierre Bourdieu's 1976 Distinctions with a 2012 foodscape and audience in mind.
Edible San Francisco, winter 2013
Icy Pacific waters, a leaking kayak, and sharp claws are part of the quest for a truly fresh-caught Dungeness crab.
Profile of Dominique Crenn for Elle magazine, February 2011
50-word story about a beloved Minneapolis-St. Paul candy.
Travel piece about Hanalei for The New York Times, with a focus on shave ice and a crazy fun farmers market.