Features on Food Issues

The Bay Area’s Burmese Food Boom (San Francisco Chronicle, 2015)
Lazy Bear, San Francisco’s Highest-Profile Underground Restaurant, Is Finally Going Legit (San Francisco Chronicle, 2014)
Pro-Choys [PDF] (Lucky Peach, 2012)
Shark Fin: Understanding a Political Soup (SF Weekly, 2011)
What I Saw, and Ate, at the Pig Sacrifice (Seattle Weekly, 2008)
How Teriyaki Became Seattle’s Own Fast-Food Phenomenon (Seattle Weekly, 2007)
And You Will Know Us by the Trail of Our German Butterballs (Seattle Weekly, 2009)

Restaurant Reviews and Features

The Bite: Josey Baker’s Monday Night Pizza Party (San Francisco Chronicle, 2014)
The Great Noodle Quest (San Francisco magazine, 2013)
AQ: Blend of Modernist and Seasonal Creates Impressive Plates (SF Weekly, 2012)
Tacko: The Nantucket Take on the Taco (SF Weekly, 2011)

Shorter Reporting and Essays on Food Politics

Why Do Chefs Want Us to Share Our Food? (SF Chronicle, 2015)
To Bakers, Coping With Wheat Intolerance Is No Piece of Cake (SF Chronicle, 2014)
Rocky Road: Food Trucks Clash With Downtown Businesses (SF Weekly, 2011)
The Problem With Seattle’s Farmers’ Markets (Seattle Weekly, 2009)

Other Skills

I’ve run two newspaper food blogs, one of which I started, and conceived and edited award-winning special newspaper theme issues. In Seattle, I did weekly three-minute radio spots on KIRO, and have appeared on numerous radio programs, including KQED’s Forum, KCRW’s Good Food, New Hampshire Public Radio and multiple podcasts. Since leaving anonymous restaurant criticism behind, I have spoken on a number of panels and interviewed local chefs on stage.

I have also copyedited and proofread many cookbooks, as well as full-length books on such esoteric subjects as Bugs Bunny cartoons and Sufi mysticism. My proudest achievement yet may be mastering Chad Robertson’s 45-page bread recipe in Tartine Bread, which took six months, three starters, and many pounds of wasted flour. And I’m keeping mum on the children’s books I wrote.

Current Fascinations

The Bay Area’s Lao restaurant boom, the history of alfalfa sprouts, and how the sustainable food movement can grow beyond being just a “beautiful revolution.”