Recent Work
Washington Post, October 21, 2020
Torn between safety and environmental concerns, restaurants stick with disposable servewareWashington Post, September 21, 2020
Tofu sales skyrocket during the pandemic, as consumers search for affordable meat alternativesWashington Post, September 14, 2020
Embracing quinoa’s nutty flavor is the key to unlocking its potentialBetter Homes & Gardens, May 2020
Learn from a Pro: How to Make Restaurant-Quality Spring Rolls at HomeWashington Post, April 25, 2020
A chef gave away 500 sourdough starters and built a community around bread, pancakes and doughnutsWashington Post, March 20, 2020
Raise a toast to white bread with a recipe even a nonbaker can masterWashington Post, March 18, 2020
Gift cards, merchandise and to-go orders: Here’s how restaurants say customers should support themWashington Post, September 30, 2019
If you’re an American who loves kiwi, jackfruit or jicama, you have this 96-year-old woman to thankWashington Post, August 20, 2019
The best eco-friendly containers to save you from Sad Desk Lunch syndromeShow More