I am an Atlanta-based writer & editor specializing in food, culinary history, labor issues, local food economies, literature, and the humanities. Before working in food media I was a line cook, chocolatier, baker, food stylist, and cheesemonger.

I have a culinary arts diploma from Auguste Escoffier School of Culinary Arts, a BA in philosophy from the University of Missouri, an MA in gastronomy from Boston University, and a certificate in Food & Sustainability from the European Institute for Innovation and Sustainability.

My work has been featured in food, feminism, and fermentation, the Graduate Association for Food Studies journal, Food & Wine, Tasting Table, and more. I’m a regular contributor to Le Petit 3, writing two monthly articles: one about philosophy and ideas, the other a botanically inspired recipe with an accompanying essay.

My favorite novel (currently) is Wallace Stegner’s Angle of Repose, though Giovanni’s Room by James Baldwin is a close contender. Stoner by John Williams destroyed me (in the best way). May Sarton’s journals are my lifeline when I need guidance about how to relate to myself and the world. My favorite cookbook is Thalia Ho’s Wild Sweetness, and I strongly urge you to read Wallace Stevens' "Sunday Morning," my favorite poem, if you haven’t already.