MY WORK beyond THE KITCHEN Lives at the Intersection of writing, conversation, and food Activism
Through op-eds, podcasts, and public advocacy, I focus on sustainable aquaculture, ocean health, food systems policy, and the broader cultural and environmental issues shaping the culinary profession. Writing and conversation allow me to contribute to national dialogue, share lived experience, and support the science and policy needed for long-term change.
My collaborations include Environmental Defense Fund, Monterey Bay Aquarium Seafood Watch, the Chefs’ Manifesto, Smart Catch, and Chefs Collaborative, where I serve on the Board of Directors. Whether I’m publishing an essay, joining a roundtable discussion, or representing chefs in policy spaces, I use my voice to advocate for a more just, sustainable, and climate-resilient food future.
Celebrating Biodiversity at the Dinner Table: Mexico City with Chefs' Manifesto & CIMMYT
In collaboration with Chefs’ Manifesto, the SDG2 Advocacy Hub, and CIMMYT, I had the honor of preparing a multi-course meal at the CIMMYT World Headquarters in Mexico City—home to some of the most innovative agricultural scientists working across Africa, South America, and Asia. The meal was a celebration of biodiversity and seed sovereignty, built around climate-resilient legumes, grains, and ground crops—ingredients that nourish both people and planet. From heirloom beans and teff to milled maize and drought-tolerant sorghum, every dish told a story rooted in sustainability, cultural identity, and food justice.