When I was a kid, I loved stories -- reading them, hearing them, telling them and writing them. Spending time in the kitchen with my mother and grandmothers, I got to hear lots of tales, and they usually came with a healthy dose of delicious food, food that was often part of the story. I was also a science geek, so when it came time for college, I put aside my stories and majored in ag science, thinking I would help feed the world. Still, the stories were always there, lurking in the background.
My corporate life followed a non-traditional path -- at various times, I managed a wholesale tile showroom, worked for a major airline, was a financial planner, and ran a medical practice management company. Much of it fed my bank account, but it never fed my heart and soul. More than twenty years ago, I ditched the corporate life to follow my passions for writing and food and joined the gig economy. Back then we called it freelancing.
Since then, I've written and published hundreds of articles on topics as diverse as aviation, business, art, food, agriculture, and travel. I've interviewed everyone from actors, artists, and astronauts to CEOs, chefs, farmers, scientists, and small business people. The one trait they've all shared is a commitment to making the world a better place, and I'm always excited to be able to tell their stories.
In addition to writing articles, I've published four cookbooks of my own and developed and edited cookbooks for other authors. I believe the best cookbooks are both accessible and challenging for home cooks, inspiring their creativity in the kitchen. And a good cookbook always tells a good story.
My communications work is centered on the non-profit world, mostly in food and agriculture, with a focus on sustainable, healthy eating, food justice, and regenerative and humane livestock practices.
I've been a part of the Slow Food movement for years, serving in several different local, regional, and national volunteer positions. I've attended Terra Madre, the biennial gathering of Slow Food advocates from around the world in Italy, and last year, I was excited to be a part of the International Congress in Chengdu, China. I came home with a crew of new friends from around the world and a bag full of exotic Sichuan spices. Good stuff!
I'm happy to chat with you about your project, and the first consultation is free. Email me and let's see if we're a fit. I want to help you tell your story.
Article, Blog Post, Direct Mail, Ebook, Landing Page, Interview, Press Release, Product Description, Recipe, Social Copy, Website Copy
Arizona City, AZ USA|English
Crowd Cow promised to build an empowering platform for beef producers. Ranchers say they feel left in the lurch.
Heard of books, butlers, lifters, or flat irons? Spoiler alert: They’re all the same steak.
Shrimp in the Desert
Where's the Beef
Some 60 million pounds of imported produce could get dumped at the U.S.-Mexico border every year. Here’s why—and who is rescuing it.
Prepare for sticker shock. The U.S.-Mexico Tomato War is on
Bison bars were supposed to restore Native communities and grass-based ranches. Then came Epic Provisions.
When a Big Ag conglomerate buys an iconic niche meat company, who has to change?
The 4-month-long tomato trade dispute with Mexico is ending, but at what cost to eaters?
Another Visit with Sarah Dolliver
For more than three years I served as the editor of the Southwest Living blog for Rio Nuevo Publishers, a regional press in Tucson, AZ. The blog focused on travel, food, photography and books of the Southwest. This was one of many interviews I conducted and wrote.
Tom White: An Amateur Photographer With The Eye Of A Pro
Buying Beef in Bulk
It’s Time For Tamales!
Who are You Calling a Pig: Stalking the Wild Javelina