Photo Credit: Cristin Young

Photo Credit: Cristin Young

I am the Director of Health and Sustainability Leadership and the Editorial Director for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, I oversee a portfolio of the college's food industry thought-leadership programs focused on nutrition and the environment.

I recently authored my first book, Devoured: From Chicken Wings to Kale Smoothies (William Morrow/HarperCollins).

Born and raised in Seattle, I am a proud Pacific Northwesterner and lifelong lover of the outdoors. In fourth grade, my family and I lived on a farm in a small town in Tuscany. My brother and I attended the local public school, where we learned to speak Italian. 

Ever since living in Italy – and the epiphany that chicken nuggets came from actual chickens like the ones on our farm – I have been fascinated by food and custom.

A decade later, I studied for a semester at Università di Bologna. I took a course there on the cultural history of nutrition, and it taught me everything from medieval feast decorum to the evolution of the fork.

In 2009, I graduated from Stanford, where I studied history and math, competed on the triathlon team, and managed a student dining hall.

I spent the next few years writing and researching stories for Sunset magazine. Along with working on The Sunset Cookbook and The One-Block Feast book, I accepted the grueling task of adventuring around the American West to write about food.

In 2014, I completed my Master of Public Health in Health and Social Behavior at UC Berkeley, where I studied food systems, food innovation, and food writing under Michael Pollan. I was also a Fellow at the UC Berkeley Center for Health Leadership. Two years later, I was named one of the UC Global Food Initiative's 30 Under 30.

My writing has been published in WIREDBon Appétit, TimeThe Wall Street JournalMic, and The New York Times, where I am a contributor to the Well blog.