I'm a two-time James Beard Award-winning journalist with more than a decade of experience covering food, culture, and travel. Currently, I'm a Senior Associate Editor at SAVEUR, where I work on both the print and digital sides.
Previously, I was an Associate Editor at Atlas Obscura, where I wrote stories about an island full of very unusual feral pigs, a utopian hippie cult, and the long, weird history of Jell-O meat salads. I have also been a Features Editor at Travel + Leisure Southeast Asia.
You'll also find my bylines in The Guardian, The Washington Post, Condé Nast Traveler, WIRED, The Independent, VICE, Architectural Digest, Eater, Esquire, AFAR, Popular Science, Wine Enthusiast, Travel + Leisure, Off Assignment, and Playboy, among other publications.
I live in Brooklyn, but have called Berlin and Bangkok home. I have an MA from the Columbia University Graduate School of Journalism, speak two languages well (and several poorly), ask too many questions, and am almost always hungry.
You can reach me at [email protected] for work-related inquiries, or [email protected] for other tips, commissions, and noodle recommendations. I would love to hear from you.
Previously, I was an Associate Editor at Atlas Obscura, where I wrote stories about an island full of very unusual feral pigs, a utopian hippie cult, and the long, weird history of Jell-O meat salads. I have also been a Features Editor at Travel + Leisure Southeast Asia.
You'll also find my bylines in The Guardian, The Washington Post, Condé Nast Traveler, WIRED, The Independent, VICE, Architectural Digest, Eater, Esquire, AFAR, Popular Science, Wine Enthusiast, Travel + Leisure, Off Assignment, and Playboy, among other publications.
I live in Brooklyn, but have called Berlin and Bangkok home. I have an MA from the Columbia University Graduate School of Journalism, speak two languages well (and several poorly), ask too many questions, and am almost always hungry.
You can reach me at [email protected] for work-related inquiries, or [email protected] for other tips, commissions, and noodle recommendations. I would love to hear from you.