Graduate level writing course with a focus on impactful, deep reporting for students pursuing a master's degree in food studies. This course covers the core tenets of basic journalism -- research, interviewing and reporting, structure, form and style -- as well as a review of contemporary trends in food writing and practical tips on getting published or writing a book proposal.

Food from a 360 viewpoint -- culture, health, identity, politics, agriculture, the environment, business, cooking, recipes and related issues. I also conceptualize, pitch, produce and write award-winning food narrative and cookbooks with chefs, artists and other food professionals, which includes idea, story and recipe wrangling and editing and collaborating with creative and design teams, as well as occasional recipe testing and development. These books have included the illustrated book Food Anatomy (now in multiple languages and printings) the NYT best-selling and International Association of Culinary Professionals award-winning F*ck That’s Delicious and a NYT-best selling food and dieting memoir called I'll Start Tomorrow (both with the rapper-chef Action Bronson); the James Beard Foundation-nominated “I am a Filipino and This is How I Cook,” “Korean Home Cooking,” and “I like Pig,” a self-designed fully digital e-book nominated for an International Association of Culinary Professionals cookbook award. In 2019 I published my first reported food book, "American Food: A Not-So-Serious-History," designed to tackle the creation myths and misconceptions around iconic foods like hot wings, the creation of the hole in the doughnut, and the White Russian.

Taught a Food Identity & Writing Course for freshman and new transfers, many of whom are immigrants or new to the country. Over the course of the semester, each student had to research and develop a long-form essay on a food that was important to them -- all in the middle of a pandemic that limited access to food for many of them. Their work was edited and collected here: http://foodidentity.social.qwriting.qc.cuny.edu

Exploring food culture across NYC via the city subway system: For six years I tackled one subway line at a time, one stop per week. Working with a photographer, I would visit every single stop in person to find and profile three neighborhood restaurant owners. Each line often took a year, traveling from Ozone Park in Queens to Canarsie in Brooklyn and Kingsbridge, Morris Park and Pelham Parkway in the Bronx.

Produced, wrote and hosted a weekly reportorial TV food segment about local NYC food culture for the popular NYC cable channel NY1.

Top- and line-edit contributor stories for two quarterly food magazines focused on local food culture; reviewed pitches, wrote display copy, helped managed photo shoots, and layout; also launched and managed both magazines’ email newsletters and daily blogs, which included curating and editing guest content. While on staff produced, wrote and hosted a weekly podcast and a weekly reportorial TV food segment that appeared on NY1 and edited the magazine’s cookbook. Won a James Beard Foundation Journalism Award for a monthly column in the magazine focused on iconic Brooklyn restaurants.

Reported for the paper’s three weekly food sections; covered breaking food-related news for the news desk; contributed to travel, entertainment and other lifestyle sections. Also wrote and produced three short weekly columns: a restaurant review round-up, a kitchen product review, and a short chef-generated recipe column designed to highlight one ingredient. In final year also edited the paper’s Friday and Sunday food sections and additional online content by writing, assigning, editing and producing stories from other writers; conceptualizing layout; writing display copy. While interning also served as food section photo assistant and studio shoot coordinator. In addition, contributed to on-camera NYDN video segments; edited and tested recipes; assisted with studio product and food styling.