• "Lobster Rolls With a View," National Geographic Traveler, July 2010
    Enjoy local seafood and coastal ambience at these vintage shacks along Maine's peninsulas.

  • "Live to be 106," Portland Phoenix, June 2010
    The Nicaraguan secret: tortas de espinaca.

  • "Making Uzbek Lamb and Rice," Portland Phoenix, May 2010
    Cooking tips: exercise free speech, eat osh, and take a walk.

  • "For richer, for poorer," Portland Phoenix, April 2010
    Romanian polenta with sheep�s milk feta.

  • "Herring in a fur coat," Portland Phoenix, March 2010
    Tasting a Russian party dish.

  • "A painting, a letter, upside-down peppers," Portland Phoenix, February 2010
    It all goes into making Vietnamese papaya salad.

  • "Adventures in pot stickers," Portland Phoenix, January 2010
    Exploring new worlds of flavor.

  • "Bolivian silpancho," Portland Phoenix, December 2009
    A year-abroad-romance gets really good.

  • "Origami appetizers," Portland Phoenix, Summer 2008
    Otherwise known as Somalian samboosas.

  • "Heirloom Ukrainian recipes," Portland Phoenix, Spring 2008
    Written in English for the first time.

  • "Teach me your beans," Portland Phoenix, Spring 2008
    Whatever they may be called.

  • "Changing your world view," Portland Phoenix, Winter 2008
    One Pad Thai at a time.

  • "From Mangoland to Portland," Portland Phoenix, Winter 2008
    Venezuelan arepas bring the tropics to Sleetville.

  • "Vibrant and crunchy," Portland Phoenix, Fall 2007
    Home-cooked Turkish delights.

  • "Curing boredom," Portland Phoenix, Fall 2007
    Leave it to the Chinese to solve the riddle.

  • "Antidote to modern life," Portland Phoenix, Fall 2007
    Bigos, the Old-World comfort stew.

  • "The Taste of Love," Portland Phoenix, Fall 2007
    Thai red curry's secret is in the leaves.

  • "The Fresh Frontier," Flavor & The Menu, Fall 2007
    How to get and use beet leaf micro-greens, pea shoots, dragon fruits, fennel pollen...

  • "Out of the Ballpark," Flavor & The Menu, Fall 2007
    In American charcuterie, seafood is now gracing the casing.

  • "The Taste of Love," Portland Phoenix, Fall 2007
    Thai red curry's secret is in the leaves.

  • "Making Masala," Portland Phoenix, Fall 2007
    Inside the kitchen with the chef of Tandoor.

  • "Pigging Out, Chef-Style," Portland Phoenix, Fall 2007
    How to make the best pork in the world.

  • "Produce Pairings," Flavor & The Menu, Spring 2007
    A look at dare-devil flavor combinations like cantaloupe and curry.

  • "Pump and Drive," Hausfrau Muthah-Zine, Winter 2007
    With a hands-free breastpumping tool, the author pumps while driving.

  • "Potato Love," Edible Coastal Maine, Winter 2007
    The author sends a valentine to Rose Gold, one very special baked potato.

  • "Alternative Winter Salads," Flavor & The Menu, Winter 2007
    Chef-to-chef inspiration for adding the vogue-factor to winter menus.

  • "U.S. Companies Deliver Special Thanksgiving to Babies in Africa," November 23, 2006
    Three thousand oz. of frozen breastmilk could save two orphans' lives.

  • "Modern Love: Nursing My Daughter, and Some Grievances," The New York Times, 2006
    Is the risk of a milk bomb on a flight really that great?

  • "A Pumpkin By Any Other Name," Edible Coastal Maine, 2006
    Specialty squash varieties push the limits of the definition.

  • "Life & Death of a Banana Peel," Portland Magazine, 2005
    It�s nice to know that our garbage gets carted away and we don�t have to deal with it anymore. But did you ever wonder exactly what does happen to it? We follow a discarded banana peel from the moment it�s thrown away until it becomes�but let�s not get ahead of ourselves.

  • "Dessert Goes Global," Flavor & The Menu, 2005
    US consumers' worldly palates are seeking out exotic flavors beyond the main course.

  • "Condo Craze, " Portland Magazine, 2005
    Portland, Maine, is the latest setting for a craze of condo building.

  • "Wholesome Offerings," California Foodservice Sourcebook, 2005
    Four regional chefs discuss why health matters to their cuisine.

  • "Finding Ford," Portland Magazine, 2005
    Stalking Maine's Pulitzer Prize winning author.

  • "The Quest for Absolute Food Knowledge" (Yet Unpublished) 2003
    A young chef cooks in the shadow of Food God, Sam Hayward.

  • "Karen Sandvoss: A Musician of the Hear and Now," SF Downtown Magazine, 2002
    Bio of a Bay Area musician.

  • "Writing For Love," The New Yorker, 2001
    A letter to the editor validating the creation of art even when it's not for pay.