Published Work

Rooted on the Border: Tijuana’s Culinary Art School Alumni Define Modern Baja Cuisine, Life & Thyme

The groundbreaking distiller blending biochemistry and tradition of Mexico’s mezcal frontier, VinePair

Are women behind the rising mezcal wave in Durango? Mezcalistas

Journey to the Sierra Mixe with Cuish, Mezcalistas

Baja’s Fight to Save Native Plants, Whetstone Magazine

Bay Chefs Find Sweet Inspiration, East Bay Express

Self-Care as a Political Act, East Bay Express

The Hop Comeback, Edible Marin and Wine Country

Tamales Acapulco: Oakland’s original tamal joint, Berkeleyside

Farm to Table: Before it was a slogan, it was a way of life, Edible Marin & Wine Country

You know the breakfast is good when you don’t even care about the peyote part, Roads & Kingdoms

A hundred ladies stirring chocolate drinks, Roads & Kingdoms

Mexican Brunch in Oakland, 7×7

All kinds of regular stories to make you hungry, SFWeekly

The World’s Tequila Supply is Running Out, Munchies 

Land of Eggs & Butter, Edible Marin & Wine Country Magazine

Flat Delicious, Edible Marin & Wine Country Magazine