Merchants and Special Projects ManagerApril 2018 - Present10 Tasty, Small-Batch, Ethically Made American Treats for Responsible Snacking
Blog ContributorFebruary 2016-March 2018Quince History and Shrub RecipeBitter the Better: Winter GreensNorthern California Winter Citrus GuidePlum Varietals and HistoryMillet History
ContributorJune 2015-December 2015Water WarsYou're a Gastro-What?Kombucha, The Living ElixirBefore Beer, There Was GruitBefore MSG, There Was GarumBefore Bulletproof Coffee, There Was Yak Butter Tea(How) Can We Hack Food Waste?
Editorial InternAugust-October 2015Why South America Wakes Up–and Parties With–MateWine Radical Charles Smith's Guide to Great Wine on a BudgetBrazilian Chef Alex Atala Wants Us to Rethink Burgers
Remote Research and Communication InternAugust-October 201510 Certification Agencies Creating a More Sustainable Food SystemProduce with Purpose: An Interview with Hungry Harvest CEO Evan LutzCollaboration in Higher Education: An Interview with Doug Lantagne of UVM's Food Systems InitiativeFood Industry Responds to Consumer Demand for Fewer Artificial IngredientsSnout-to-Tail and Farm-to-Table: An Interview with Chef-Owner Duskie Estes
Selected Entries from a Millennial's Food Planning JournalCoursework from University of Gastronomic SciencesEnogastronomical CommunicationGo for the GoatGuest ContributorRobin Laub's The Report Life in a "Slow" City: Bra, Italy