Degrees in English and the Culinary Arts (and the requisite experience following each) made choosing a career as a food writer a natural one. I am a regular contributor to Edible Portland and culinate.com. My writing has also been featured in Fine Cooking magazine, the Oregonian FoodDay section, Imbibe magazine, on foodell.com, and in several books including The Grand Central Baking Book (Ten Speed Press, 2009) and The Chefs Collaborative Cookbook (The Taunton Press, 2013). In early 2015, Sasquatch Books will publish my cookbook on lemons, including 50 recipes for sweet, savory and sipped items featuring the citrus.
Edible Seasonals: Origins of Yogurt
Edible Portland, Spring 2014
Edible Seasonals: Mustard Greens
Edible Portland, Winter 2014
Shrub Love: Rediscovering a Colonial Classic
Culinate, August 14, 2012
A 32-page booklet that tells the Cristom story