First she was a movie star, then she taught the West to love Indian cookery. At 85, she looks back on two remarkable careers. The Guardian, May 2019

After a prodigious rise to the peak of the industry, Jessica Largey burned out. Three years later, she’s back with the long-awaited Simone, a restaurant that’s trying to make restaurant culture better, one employee health plan at a time. Eater, November 29, 2018

The brains behind the Food Lab is more than just an intrepid recipe tester. He's the food world's Benjamin Franklin, and he's just getting started. Epicurious, June 2017

Hampton Creek CEO Josh Tetrick doesn’t want to dwell on bad press. Instead, he’d prefer to dream of a better tomorrow. San Francisco, December 2016

The woman who invented the boy who seduced the literary world a decade ago is still searching for answers. San Francisco, September 2016

At his new restaurant inside SFMOMA, Corey Lee brilliantly copies the world’s great chefs. May 2016, San Francisco magazine. San Francisco, May 2016

Carolyn Coquillette has ushered a new age of enlightenment into the dark corners of the garage. December 2015, San Francisco Magazine. San Francisco, December 2015

Thirteen years after he opened Manresa, David Kinch brings bon temps to the land of big data. San Francisco, December 2015

Real estate developer Ben Shaoul has a history of upscale developments, lawsuits, and acrimony. The New York Times, July 2012

Hannah Upp disappeared in late August and was rescued nearly three weeks later off Staten Island. What happened during those weeks remains a mystery, even to her. The New York Times, February 2009

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

For Palestinian cooks in America, food is a way of tracing identity through a messy past. Taste, January 2018

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

The bulk foods aisle is self-governed and a little feral. Heated, June 2019

No one could tell me what to do. But if visions of the future could yield answers, then who was I to argue? So I called Frank. The Guardian, April 2019

Though it's long been considered as hippie as macramé tapestry—and often maligned—there's a growing sense that nutritional yeast is, basically, the best. Taste, March 2018

The Atomic Age Jewish cookbook Love and Knishes was written in a voice so skeptical, so long-suffering, so unapologetically, unfashionably Ashkenazi Jewish that you could only imagine its author, Sara Kasdan, as an old woman living on the fifth floor of a Lower East Side tenement. But that was far from Sara Kasdan's story. Taste, September 2017 2018 James Beard Foundation Journalism Awards Nominee