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 oversee our travel coverage on the digital side and the Front of Book on the print side.
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 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's Arts & Culture program and a BA from Wesleyan University's College of Letters. I 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, tips, pitches, 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 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's Arts & Culture program and a BA from Wesleyan University's College of Letters. I 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, tips, pitches, and noodle recommendations. I would love to hear from you.