I’m an editor & writer specializing in food, culinary history, labor issues, local food economies, literature, and the humanities.

I work with clients in corporate digital media, small print magazines, academic presses, and independent authors on all levels of editing, including developmental editing, line and copy editing, and proofreading. Outside of food and academic editing, I thoroughly enjoy working on fiction, memoirs, and other creative projects. 

I have a culinary diploma, a BA in philosophy, an MA in gastronomy (food studies), and a certificate in food & sustainability. My work has been featured in food, feminism, and fermentation, the Graduate Association for Food Studies Journal, Food & Wine, Tasting Table, and Le Petit 3. 

Being entrusted with someone’s words is a wonderful and serious responsibility. As Richard Todd writes in Good Prose, an editor serves a writer by “being alert to [their] natural boundaries, [their] inner territory, and [their] true interests.”