Writing

As a food writer, my bylines include The Boston Globe, t.e.l.l. New England, The Locale Palate, The Kitchn, The Spruce, Sift by King Arthur Baking, Culture Magazine, and more.

Photography + Styling

My first experience with photography was in 4-H where I learned to develop film in a dark room and mostly just took (blue-ribbon winning, mind you) pictures of my cats. Years later, I worked as a food photographer through graduate school and later became a fulltime freelancer. I now use photography as part of my visual and digital research and storytelling.

Food History Research

Trained in Gastronomy and American Studies, I use my experience as a food writer and photographer together with my academic skills to create approachable, engaging food history content for articles, recipes, social media content, and more.

Recipe Development

Years spent working in historical cookbook archives and my training in Gastronomy has provided me with an in-depth understanding of how to develop and write recipes for all kinds of cooks. I’ve created dozens of recipes for digital platforms and print publications (including two cookbooks). Here’s a few of my favorites.