top of page

About me

You know that scene in Ratatouille where the curmudgeonly restaurant reviewer tastes a bite of Remy's confit byaldi and finds himself transported to the comfort of his mother's kitchen? That moment pretty much sums up how I feel about food.

Plus, I'm, like, a genius.

I'm a natural entrepreneur and analysis enthusiast. I sold homemade bread in college. I'm a Culinary Institute of America dropout with an MA in Food Studies from NYU.


I have written for Forbes, Vice, Eater, Food & Wine, Majuscule, and Literary Hub about food, stories, and the human condition. My essay, “On Colonial Nostalgia and Food in Fantasy Writing,” was listed as notable in Best American Food Writing 2021. I’ve had dinner with Steve Buscemi, I’m a former LARP kid, and I have a garlic tattoo.

I grew up in the vast urban sprawl of LA and found myself in the icy embrace of Beloit, Wisconsin for college. Then, I went to culinary school for a month, dropped out, and moved to Manhattan for grad school at NYU, after which I was the Editorial Director of a startup called (yes, it was named after the restaurant from American Psycho.)


Now, I live in Brooklyn, and when I'm not writing, I work with food brands of all kinds to tell their own stories through everything from their menus to their marketing.

My latest projects

My Latest Projects

olive tree.jpeg

This piece of branded content explores everything you need to know about olive oil, from proper storage to why Americans have been getting swindled by most olive producers for decades. I wrote it as a contributor to the blog for Graza, a brand new olive oil company that, for lack of a better term, is disrupting the market. In a good way.


I like to say that I write about the past, present, and future of food and the human condition. I love thinking about the stories we tell and why we tell them. Whether those stories are about how pineapples used to cost about $10,000 each way back when, how I can’t stop watching weird foodie anime, or why the farms of the future will be covered in robots, on my Substack I can promise you fascinating deep dives into all things food.

bottom of page