Recent Work:

‘SWITZERLAND’S HEROIC TERROIR: THE VITICULTURAL SUPERHEROES OF THE VALAIS’ [SLOP ISSUE 3, JAN 2024]

The Valais is one oft he highest winemaking regions in the world; its vineyards reach altitudes of1,000 metres or more and they’re planted on extremely steep and treacherous slopes. It’s one of few regions, in fact, to earn the designation of ‘heroic terror:’a place so difficult to grow grapes, it’s considered literally heroic to do so. READ MORE >>

SLOP ISSUE 2: THE COAST [NOV 2024]

I’ve never been to Santorini. But tasting its wine makes me feel like I have. Santorini Assyrtiko—a crisp white wine made from the island’s native grape—has the saltiness of seaweed and ocean breeze, the minerality of licking a rock. It tastes like an island ought to, and it’s not hard to picture drinking copious amounts of it while feasting on grilled fish and fava mash in the heat of the Aegean sun. But what excites me so much about Santorini wine, way beyond its flavour, is its pure implausibility. READ MORE >>

Who picks the grapes? Like who really picks the grapes? I’ve been drinking wine for at least fifteen years now and I never asked that question until recently. By the time the wine makes it into our glass, it’s so far removed from the source — by months, years, states, countries — that it’s easy to forget about all the hands that pruned the vines, weeded the rows, picked and smashed the fruit. But among those in our industry who place so much emphasis on terroir, shouldn’t we be concerned with the livelihood of terroir’s principal stewards? Those who spend the most time with the fruit? READ MORE >>

I’m keenly aware, now, of being that ‘stupid American’ — too loud, too excitable, too ornery — and try to hide it as much as possible in public. When American friends and family visit, I’m always terrified we’ll stick out like sore thumbs; I shuffle us to the left side of the walkway, keep our voices down, stay quiet and out of the way. But I still say ‘tomato’ like an American — and I always will. READ MORE >>

REVEL MEAT CO: COPYWRITING FOR WEBSITE + BROCHURE

In Eva Aldea’s debut novel, Singapore is hot and humid, tense, sterile and slow. There are snakes and crabs, expat housewives with Filipina maids. At the centre of this, there is an unnamed female protagonist who vehemently resents her life abroad. She hates the humid heat, struggles to relate to the fellow expats in her circle, and finds solace, it seems, through violent fantasies of murdering the people around her. READ MORE >>

The term “regenerative agriculture” is seemingly everywhere, appearing across the news media, on food labels, in docuseries and documentaries. But what is it, exactly? And why is it so important? By adopting farming techniques that mimic natural cycles, regenerative agriculture can build healthy soil, restore biodiversity and sequester carbon from the atmosphere—all while producing nutritious food. READ MORE >>

In the hopes of learning a different way of relating to food, we spoke to a number of Indigenous people who farm, hunt, and gather about Indigenous wisdom, lifeways, and agricultural practices in use today. Sewn through the ideas of everyone we spoke to was a worldview that informs a reciprocal approach to agriculture and nature as a whole, one that values intergenerational knowledge and work, reverence and respect. READ MORE >>

Midcoast Maine is a popular tourist destination for a reason.

Come here in summer and the lobster shacks might lure you into eating a butter-basted lobster roll twice in one day. Stick around for fall foliage — when the oaks and birches and maples turn electric red, hot pink and golden yellow against the deep green of balsam firs — and you’ll witness a symphony so beautiful it might make you weep. READ MORE >>

Many experts say that the war on meat is missing the point. There’s an extensive body of research suggesting that livestock should not shoulder blame for the climate crisis. In fact, these experts would argue that grazing animals are a crucial part of the solution. READ MORE >>

The farmers market gets a lot of attention in summer, when sun-ripened tomatoes, peaches and peppers are the stars of the show. But a winter market can be equally exciting if you know what to look for and what to do with your finds. Hearty vegetables like butternut squash, beets, celery root and turnips are often grown year-round. Not to mention the earthy, versatile queen of leafy greens: kale. READ MORE >>

HERE’S 11 regenerative farming practices to pay attention to—and how they benefit both people and planet. READ MORE >>

I hadn’t planned to be on a corner in South Philadelphia with a cheesesteak in each hand. But there I was, standing between Philly’s two most famous cheesesteak rivals — Pat’s King of Steaks and Geno’s — with Cheez Whiz and onion grease dripping down my chin.

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Grass-fed beef and dairy are seemingly more popular than ever — though it’s less of a trend than a revival of traditional farming practices, including those of Indigenous populations around the world who’ve long understood the benefits of grazing animals. And there are a number of reasons, from climate change to animal welfare to flavor to make the switch from buying products from conventionally raised cows if you can afford to. But is there a difference when it comes to nutrition? Is grass-fed beef and dairy really that much healthier for us than grain-fed? READ MORE >>

This is a guilt I share with many women, and it is two-fold: we feel guilty for throwing our bosses, our mentors, our friends under the bus — and we feel guilty for not doing so sooner. READ MORE >>

SO WHAT WHO CARES: STORIES ABOUT FOOD & DRINK

A self-published quarterly magazine of immersive stories on the intersection of food and community. The namesake comes from a desire to do something just for the joy of it — outside the constructs of traditional publications.

OUTSTANDING IN THE FIELD: website copy + social media

You’ve probably noticed an upswing of ramps, nettles and wild mushrooms on menus all over the country. But Tom takes it a step further, using obscure ingredients with short, near-impossible-to-catch seasonality: feral summer squash, wild Szechuan peppercorns and pineapple weed, to name a few. Recently, we caught up with Tom to chat about his upcoming pop-ups, how he learned to forage and why cooking with wild ingredients inspires him to be more creative as a chef. READ MORE >>

Gluten is the most misunderstood substance of the new millennium, so demonized that even coffee, yogurt and body wash are labeled “gluten-free” as a selling point. But we’ve been eating grains for some 100,000 years, so what accounts for the sudden, massive increase in gluten intolerance? Marketing accounts for most of it: 86% of Americans who think they’re gluten-intolerant aren’t. But it also has to do with the way we’re baking bread. READ MORE >>

I was sitting on a mattress on the floor of a hostel in Pāhoa, a small town on the Big Island of Hawaii, when I remembered I’m a woman. The air was thick and wet and wrapped around me like cellophane; the sheets were damp and smelled like patchouli; there were oil stains on the pillowcases and cockroaches in the corner, and none of that bothered me. I was traveling alone with very little money and I didn’t care about the consequences of that. But I forgot about one thing: I was a woman, traveling alone. READ MORE>>

BOXY MAG // SO THIS IS IT?

THE TRAVEL 100 Best Sandwiches on the Planet: Any at Caseficio Borderi

Tokyo will seduce you - consume you - with its bright lights and electricity, its careful chaos, its cramped and crowded alleys, its wealth of small six-seat restaurants, all of which take themselves seriously. It’s intimidating at first but quickly becomes familiar. It's much easier to navigate than you expect it to be. You'll start to love it. It takes care of you. It invites you to sit at the bar, pours you a cup of tea, tries to understand you, is patient with your shitty Japanese. READ MORE >>