Writing

BOOKS
MEAL, cowriter (forthcoming in late 2018)
No Forks Given, editor
Hungry Ghosts
The Secret Atlas of North Coast Food, contributor

ESSAYS
Do You Eat Dog?, TASTE
Hamburgers or Dumplings?, TASTE
The Chef of Tomorrow on Eating the Old: Mentorship and Its Discontents, RENDER
Kohanaiki: Where the Mega-Rich Hide Away on Hawai’i, GQ
Recipes Are Already a Story: On Reading Cookbooks and Writing Menus
, Brooklyn Magazine
Finding a Little Piece of Home in Puerto Vallarta, On She Goes
Craving the Other, Bitch

REPORTING
The Chicago Poke Chain That Tried to Stop Hawaiian Businesses from Using the Word “Aloha,” The New Yorker
What Cheese Can Tell You About Class in America, Munchies
A Return To Our (Grass)Roots, Chefsfeed
The Restaurant Industry is Very Diverse—But White Chefs Win Most of the Awards, Bitch
Flav’s Fried Chicken in Clinton, IA, Heavy Table
The Cost of Kale: How Foodie Trends Can Hurt Low-Income Families, Bitch

RECIPES
Let’s Call it Assimilation Food, Taste
The Breakfast Banh Mi, Taste
Buy a Cheap Food Dehydrator, Taste

PROFILES & INTERVIEWS
DeVonn Francis, Eater
Amanny Ahmad, Edible Manhattan
Ann Kim, Russell Klein, Brett Laidlaw, and Alejandro Castillon, Heavy Table
John Waters, Heavy Table
Christine Love, Broadly

REVIEWS
Chef & My Fridge, Eater
Godless, Bitch
Haute Dish, Heavy Table
Mixed Company, Bitch

LISTS
The Best Chinese Restaurants in America, Thrillist
Feasting in Portland’s Jade DistrictTravel Portland
8 Culinary Lessons from A Bite of China, Paste