Unplated: An Interview with Brandy Hall
On the art of creating an environment that can feed all of us
Unplated: An Interview with Lucien Zayan
On Nafas, creativity, and bringing our big dreams to life
Balance
A reflection on travels and broadening our palates
Unplated: An Interview with Sean Nash
Seen + unseen forces in our art and on our plates
Food Writing as Craft
Sustainability, Joy, and Community (plus my kimchi caramel corn recipe!)
Unplated: An interview with Heather Wall
Cultivating a sense of wonder while exploring the natural world
A pickle recipe round-up
Some of my favorites for restaurant and home kitchens
Favorite newsletters for food and beyond
an autumn reading list
Q+A: Lactofermentation basics
I'd love to hear your fermentation questions!
What is Food Information?
Beyond pages and screens, information and food connect to every aspect of our lives
Unplated: An Interview with 3 Js and a G
Meetings over beers, an unexpected collaboration, and lifelong friendship
Storied apples
Folklore, myth, and real life as mythology
Unplated: An interview with Roqué Marcelo
On community, identity, and place, and the power of storytelling in film
On Eating in Alaska
(In)dependence and Intention
Unplated: An Interview with Nickawanna Shaw
On philosophy, health, and identity, and the power of a good fridge clean-out
Mindful eating
Subversion and affirmation, tradition and surprise
Q+A: Using my PhD to Build a Career Beyond Academia
Answers to frequently asked questions: please add your own in the comments!
Q+A: What are your favorite newsletters?
foraging for redcurrants in Wrangell-St. Elias, AlaskaFor a new newsletter segment, I’m sending around occasional Q+As. Some will be a chance for me to learn...
Unplated: An interview with Cheryl Paswater
Life at the intersection of fermentation, art, and medicine
Notes from a Walk
Mapping home through the flavors of wild plants