I come from a family of writers. Although I deliberately steered clear of journalism in college, my natural curiosity eventually led me straight to storytelling.  Aside from my work for Sunset Magazine and The New York Times, I have written for a range of publications including Time, The Wall Street Journal, MicBon AppétitWIRED, Forbesand Edible San Francisco. Whether it’s biking versus driving to work, or eating lunch at our desks, my interests always come down to why we do the things we do—and how the world around us often subconsciously shapes our habits.


Mic

As the Super Bowl approached in February 2017, during a most divisive time in the United States, I suggested that chicken wings can bring people together.


Time

In a toast to Mother’s Day, my Time Ideas essay argues that in today’s food culture, the weekend brunch ritual is more important than ever. In fact, brunch can save your soul.


The Wall Street Journal

If there is one thing I learned from the launch of my book, it’s that most everybody wants to know what’s up with gluten. In this op-ed, I cut through the confusion and cut to the chase.


Bon Appétit

My book, Devoured, explores the modern American food landscape, but how is today’s diet most dramatically different compared to a generation ago? That was the question Bon Appétit’s editor posed to me, and this article answers it with “The Defining Dozen.”  


WIRED

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My story, “Stunt Foods,” took the cover of WIRED’s first food issue. It was part of a feature package that was a finalist for a 2014 National Magazine Award. I traced the birth of Taco Bell’s insanely popular Doritos Locos Tacos, and examined why we just can’t get enough.