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Scroll below to see all my published articles.   



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The Roots of Regenerative Agriculture

Of growing interest to farmers, researchers and food companies, the regenerative agriculture movement introduces new scientific understandings to agricultural traditions as ancient as farming itself. 

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Sowing the Future of Food Systems

Contemporary food studies programs are increasingly addressing the multifaceted challenges of food and its politics, including social justice, food sovereignty, and environmental sustainability.


Zanzibar's Spice Dreams

The scent of warm spices wafted from the pilau steaming in its clay pot over a charcoal brazier.  Cumin, a memory of Persia.  Black pepper and cinnamon, brought in dhows on the trade winds across the Indian ocean.  A fusion not just of flavors but of waves of cultural influences washing over the island. 

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Ripe for Debate

We may be as American as apple pie, but it is more appropriate to consider the banana as our national fruit. Although every banana is imported from overseas, unlike our locally grown apples, we eat more bananas each year than any other fruit—about twenty-eight pounds per person. 

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On Food & Conservation

What does it really mean to eat sustainably, if you want to align your personal environmental values with good eating? 

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On Food & Conservation: A Reflection

Two and a half years ago, the Wildlife Conservation Society embarked upon a partnership with New Worlder to explore connections between conservation and gastronomy throughout the Americas.  This column marks the final installment in our WCS series.

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Conservation and the Foodie Movement

We know that agricultural production is the leading driver of tropical deforestation, but we also know an expanding global population creates a greater and greater demand for food. Is industrial agriculture the only way to meet this need?

Latin America

Latin America


Meet Marsia Taha, Head Chef at Gustu in La Paz, Bolivia 

Chef Marsia Taha did not grow up cooking at her mother’s knee. The head chef of the renowned restaurant Gustu in La Paz, Bolivia did not inherit recipes handed down orally by her grandma. 

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Motacu, a Keystone Palm in the Bolivian Amazon with Culinary Potential

We were five days into an eight-day, 1400-kilometer-long expedition into indigenous gastronomy and its links to environmental conservation. 


Sustainable Gastronomy to Conserve the Amazon

I joined a group of fellow conservationists, chefs, journalists, public health experts, and entrepreneurs in the Peru to discuss how sustainable gastronomy might contribute to conserving the cultural and natural diversity of the Amazon. 

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Toothfish & Chips in the South Atlantic

The menu read “local fish and chips, mushy peas, tartar sauce.” But the fish in this fish and chips was not the traditional cod or haddock, or even pollock. And I was eating it not in the British Isles but in the Falkland Islands (Malvinas). 

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Cotoca Arriba & the Magdalena River Turtle

Our driver Don Rodolfo stopped off at a small café, Dayanera Kibbeh, with a few plastic tables and chairs on the sidewalk. He explained that many people of Lebanese descent live in the secondary cities in the interior of Cordoba, and Montería is no exception. 

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World Fish Migration Day in the Amazon

The Amazon is the most bio-diverse place on earth and a region rich in discovery. Documentation of a newly discovered fish migration is a rare event and particularly noteworthy this weekend as we celebrate World Fish Migration Day.  

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Where Cows and Capybara Roam

What if I told you that there is a place in Brazil where cattle graze on native grasses seasonally replenished by an annual flooding cycle, where rivers support giant river otters and forests line riverbanks and form highways for jaguars ?

North America

North America
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Getting Dirt Under My Fingernails

I drove alone across the country during the Covid-19 pandemic to become a farmhand on an organic farm in Whitefish.

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Celebrating Slow Food Leaders

In celebration of the 30th anniversary of the Slow Food Manifesto, we want to recognize leaders whose diverse voices and cultures have made a significant impact on our network.  

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Cooking Heritage Turkey

‘Tis the season! No, not the Christmas season, the Thanksgiving season — the most delicious holiday of the year. Understandably, you might be expecting an article about turkey. And you won’t be disappointed. But this blog post is not about your average turkey. No, I'm talking heritage turkey.  

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Krill and Crab Rolls at the New York Aquarium

In addition to the conservation lessons found among the penguins and corals at the New York Aquarium, visitors will find a delicious lesson in conservation on the plate at the Oceanside Grill on the Boardwalk and the rooftop Oceanview Bites.


Authenticity in Food through an Asheville Lens

The food world and its many followers are on a constant search for authentic experiences. Food, it seems, is an elemental medium through which we can feel more grounded. 


Beargrass Grappa and Free-Range Bison in Montana's Glacier National Park

I eyed the goat on a trail heading directly towards me and hid in the trees so as not to startle it. Fortunately, the goat trotted by, perhaps three feet from where I stood in the brush, and sauntered up the trail.

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Farm to Table Cycling in the Adirondacks

We were famished and sore and had been looking forward to this dinner all day. We had just ridden 67 miles in the Adirondacks and tonight's meal was unique – a special Farm-to-Table dinner organized by the Cycle Adirondacks team.

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