Food writing



Organic farming continues to rise across the globe 2 million of the world’s 1.5 billion farmers are now producing organically, with nearly 80 percent based in developing countries. India boasts the most certified organic producers, followed by Uganda and Mexico. (Feb. 17, 2015)

1021-MSampson-sampson-pmad-people-difference_full_380Sally Sampson, creator of ChopChop magazine ChopChop is also a website and cookbook for families and children. Its mission: Eliminate obesity by helping kids learn that cooking is cool. (“Sally Sampson makes cooking fun to fight childhood obesity,” The Christian Science Monitor, Oct. 18, 2013)

FoodTruckRestaurants reinvent the food truck Restaurants are branching out with gourmet food trucks to capture fast-growing trend. Food trucks allow restaurants to experiment with new offerings. (The Christian Science Monitor, Aug. 24, 2013)

0919-LURBANFARMS-Sustainable-living-2_full_380The rise of urban farming, a trendy frugality that includes backyard bees and chickens draws converts in an age of economic uncertainty. Slowly, across the past decade, more Americans are proving that growing and preserving food is possible in all kinds of populated settings. (READ the article, The Christian Science Monitor, Sept. 21, 2011)

0707-us-cfood_full_380Foodie Nation, a magazine cover story article that explored the culinary renaissance in the United States. (READ the article, The Christian Science Monitor, July 11, 2011). This article was nominated for a 2012 James Beard Award in the category Best Food Coverage in a General Publication.


Sameh Wadi: Ambassador in a chef’s coat, the executive chef and co-owner of Saffron, a Middle Eastern haute cuisine restaurant in Minneapolis. (READ the profile included in the article, “Thirty ideas from people under 30,” The Christian Science Monitor, December 2011)

UFONDUE_P2.jpg_full_380Ring in the new year with fondue When everything ’70s came back in style about 15 years ago, the words “lava lamps” and “fondue parties” became part of hipster lingo once again. I understood the ironic fashion of lava lamps, but fondue? The communal dish had never gone out of style in my world.  (READ The Christian Science Monitor Dec. 31, 2008)

UTEA_P1.jpg_full_380Pause for a holiday tea After college, when I wasn’t quite sure what to do next, I went to live with a British friend and her family in a London suburb. Tamsin had moved into a flat on the third floor of the house. I slept down below in the narrow room where she had grown up. We used the flat as a kind of hideaway after supper and on weekends. (READ The Christian Science Monitor, Dec. 17, 2008)

UCHEF24_P1.jpg_full_380Chefs in Season: A preference for local flavor, 
Kurt Friese of Devotay in Iowa City, Iowa, serves mainly local produce, including meat, from area farms. (READ The Christian Science Monitor, Sept. 24, 2008)


Chefs in Season: Follow your nose to the best fruit, Deborah Madison says the best kind of fruit is the in-season fruit found at your local farmers’ market. (READ The Christian Science Monitor, Aug. 27, 2008)


Chefs in Season: Local corn, Italian flavor, Sara Jenkins combines local, seasonal ingredients with recipes that evoke another place. (READ, The Christian Science Monitor, Aug. 13, 2008)


Chefs in Season: Local foods taste of home, Martha Hall Foose believes community ties sweeten a meal. (READ  The Christian Science Monitor, July 30, 2008)


Chefs in Season: The attraction of local foods, Carl Schroeder believes simplicity and fresh ingredients are key to great meals. (READ The Christian Science Monitor, July 16, 2008)

UVEG_P1.jpg_full_380Dressed up veggies An interview with Asian vegan cookbook author, Hema Parekh (READ The Christian Science Monitor, May 28, 2008)


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