I have written for food, beverage, and lifestyle publications such as The New York Times, Bon Appétit, Eater, New York Magazine, Saveur, Los Angeles Times, Time Out New York, Edible Brooklyn, Tasting Table, Vice MUNCHIES, The Standard Hotels International, Architectural Digest, Domino, HyperAllergic, Extra Crispy, Gothamist, Brooklyn Magazine, amNewYork, MOLD, Food Tank, VinePair, Sprudge, Put A Egg On It, NYLON, BUST, Paper Magazine, Refinery29, Artsy, YES PLZ Weekly, and more. An essay I wrote was also given an honorable mention in the book, Best American Food Writing 2019 .

The New York Times

- Pandemic Baking Just Got Weirder

- Jell-O, Out of the Mold

In Maine, a Restaurant Pays Tribute to a Beloved Ceramicist

A Salad for Frida Kahlo

Bon Appetit

- In Philly, A New Clubhouse For Coffee, Samosas, and Mutual-Aid

The ‘Freestyle Fermentation’ Chef Who Dreams of Her Own Pickle Shop

How Food Businesses Nationwide Are Handling Coronavirus


Rare Vietnamese Bakery in NYC Already Has a Waitlist—And it Hasn't Even Opened Yet

- New Culinary Center Addressing Racial Disparity in Food is Coming to Brooklyn

- The Irresistible Charm of Tiny Dollhouse  Food

- Daughter, a Community-First Coffee Shop, Opens in Crown Heights This December

Using Format