I’m a food operator and writer in New York. I’ve sold seafood, bread, and cheese to restaurants and written for The Atlantic, GQ, Edible, Time Out, and New York.
I cover food politics and odd food phenomena, like chocolate sneezes, and once upon a time was Gourmet's last intern. In May 2020, I launched Grade Pending Press, a research & advocacy space for restaurants and the department that inspects them.
If you’d like to work on something together, send me a note here.