Food Writing

Food for people who can’t swallow

What do you get when a dentist, a chef, and people with dysphagia walk into a lab?

A keen eye for design drives a donut dynasty

They opened their first café long before the donut craze. People are still going nuts for ’em.

From calf to steak, a restauranteur does it all

Seattle restauranteur Renee Erickson wants to serve the world’s best steak.

Modernist Bread: The Art and Science

Favorably reviewed in everything from The New York Times to Martha Stewart to Physics World, this five-volume set tells the story of bread, in every way imaginable. Authored by Nathan Myhrvold, former chief strategist and technology officer at Microsoft and award-winning chef Francisco Migoya.

"There's no way to look at Modernist Bread and not be stunned." — WIRED

Kids battle the lure of junk food

How do you draw readers in when the subject already had been overcovered? Tell the story in a fresh way. We get inside the heads of children struggling with obesity and walk with parents as they’re judged by friends and strangers. A companion piece explores the government’s flawed efforts to combat America’s expanding waistlines.

"Trying to tell the story of childhood obesity is something many have tried to do and few, if any, have done it this well." — Association of Food Journalists judges

School lunch

School lunch. It’s the Rodney Dangerfield of meals. But is the criticism fair? This piece is a primer on America’s most regulated, thought-about, and fought-over meal, exploring everything from public policy, to calorie counts to the pros and cons of chicken nuggets.

"A great job untangling a complex subject. It is wonderful how the writer injects a subtle sense of humor to keep politics and dry details entertaining." — Association of Food Journalists