How an Oregon law boosted a small food business and built community. Published in The Guardian in February 2024.

When to include recipes? And why? Published in Stained Page News in December 2023.

The evolution of West Coast spiral bounds from the 1960s to the 1990s. Published in Stained Page News in March 2021.

Family culinary traditions hold a tangle of identity, history, and hurt. Published in Oregon Humanities in December 2020.

Reflections on my untraditional childhood in a communal house, how I live today, and life during the COVID-19 pandemic. Published in Oregon Humanities - Beyond the Margins in May 2020.

Mystical musing on communes, Stevie Wonder, and sex-defying acts. Published in Compound Butter in Summer 2020.

Unlike the vegetable farmers you can chat up at the farmers market, local wheat farmers remain mysteriously out of sight. Here is a look at who is growing wheat and how they are working to feed the soil. Published in Communal Table in 2017.

Anthony Boutard of Ayers Creek Farm is a rare specimen: a plant breeder, seed producer, and farmer, all rolled into one. Here, he and his extraordinary wife Carol, explain how they got into plant breeding, why light regimes matter, and how they’ve involved chefs in selecting for flavor. Published on the Lucky Peach website in 2015.

A madcap farmer in the Klamath Basin is navigating the contentious water battles and looking for common ground. Published in Commonplace Magazine in 2015.

Entrepreneurs are feverishly trying to domesticate Oregon’s wild truffles. Will it work? Published in Edible Portland in Winter 2014.

Getting to know the theories of Paul Rozin, a Scholar of Disgust. Published in YA5 in Summer 2011.

The story of an ingenious marketing campaign to popularize cherries in Taiwan. Published in Gastronomica in Winter 2010.

An excerpt from my senior thesis on the history of beef in Japan, focused on the moment when the government began its propaganda to popularize beef eating. Published in Thoughts of Amherst in Spring 2007.

Japan seeks a legal claim over the genetic sequencing of wagyu (Japanese cattle), an amazing feat considering only a century and a half ago, beef was verboten throughout all the islands. Published in Gastronomica in Fall 2007.