Not as long as factory farming is still a part of the food supply chain, anyway. Eater, September 2020
Like other facets of the mushrooming plant-based foods industry, sales of vegan cheese have skyrocketed in recent years. The Guardian, May 2019
A decade ruled by anti-fat hysteria got the cookie it deserved. Taste, April 2019
Khan uses her new book, Zaitoun: Recipes From the Palestinian Kitchen, as a window into food in a place of conflict. The Guardian, February 2019
Tea is consumed all over the world, but only in the U.S. has it been so equated with femininity that some companies try to profit from the idea that drinking it makes you less of a man. Taste, January 2019
Hamburgers, with secretive beef blends, over-the-top toppings, and outrageous prices, used to be the celebrated calling card for any respectable chef. Then the histrionics of the patty became a punchline. Taste, January 2019
They’re arguing for their place at top restaurants by imbuing classic desserts with new forms, ingredients, and undeniable originality. T, the New York Times Style Magazine, December 2018
From alleged references to his genitals to insults of “fucking retard,” staffers say the hip restaurateur cultivated a psychologically damaging workplace. Eater, August 2018
Tracing botulism's long and miserable history. Taste, March 2018
There's a lot of damn fine bread in L.A. The New York Times, March 2018
For Palestinian cooks in America, food is a way of tracing identity through a messy past. Taste, January 2018
Gone are complicated sauces and bloated menu descriptions. Here are meal kits and unflinchingly cool, back-to-basics recipes. But does this movement towards pared-down eating help us understand the future of cooking? Taste, November 2017
A European megacorp has been gobbling up the Bay Area's artisan cheesemakers one by one. Is this the end of small cheese as we know it? San Francisco, August 2017
People are lining up around the block at 1951, a non-profit training program that's helping immigrants adjust to American life. Saveur, May 2017
Deep down, every chef secretly wants to be a farm. But when they actually act on that desire, reality bites—hard. San Francisco, May 2017
Almost three years after it was announced, China Live is about to open its (massive) doors in Chinatown—really! San Francisco, March 2017
At the Riddler, the future (and funding) is female. San Francisco, December 2016
At Single Thread, Kyle and Katina Connaughton are bringing microseasonality, extreme hospitality, and a better breed of pencil to Healdsburg. San Francisco, November 2016
San Francisco’s chefs are used to living at the mercy of restaurant critic Michael Bauer. But must they also bow to his boyfriend, Michael Murphy? San Francisco, August 2016
Between the skyrocketing cost of doing business and the unprecedented level of competition, Bay Area restaurant owners are sounding the alarms: A storm is coming. San Francisco, March 2016
Revolution Foods was founded by two women with the mission of making school meals better. Students and investors have eaten it up. So what’s not to love? San Francisco, December 2015
For 10 years, the citizen reviewers Yelp have showered restaurants with praise—and pummeled them with abuse. Is it any wonder that some cooks are suffering from Battered Chef Syndrome? San Francisco, August 2014 Winner of the 2015 James Beard Foundation Journalism Award for Food and Culture
A Mission restaurateur becomes the latest casualty of the gentrification wars. San Francisco, August 2014
Chefs traditionally trained in New York and then stayed. But smaller cities are providing increasingly attractive opportunities, and leaving New York is no longer an admission of defeat. The New York Times, July 2014
In 2001, Colin Devlin helped birth the modern Williamsburg dining scene. In 2013, he was found dead of a self-inflicted gunshot wound in a Pennsylvania cemetery. New York, August 2013
Driving the from New York to San Francisco on what remains of the first transcontinental highway. The New York Times, July 2013
An industrial designer applies his “neo-Gilded Age steampunk” aesthetic to a former Jewish social club. The New York Times, December 2010
