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.
Op-Ed | Sustainable Aquaculture & Climate Action in LA Weekly
In collaboration with Eric Schwaab of the Environmental Defense Fund, I recently co-authored an op-ed in LA Weekly making the case for sustainable aquaculture as a necessary response to the escalating threat climate change poses to our global seafood supply. The article, titled “Climate change is threatening our supply of fish. To save seafood, we’ll need to grow it sustainably,” draws a straight line between climate-driven ocean disasters—like the billion shellfish that boiled alive in the Pacific Northwest—and the need to build a resilient, domestic seafood system here in the U.S.
Op-Ed | Sustainable Aquaculture Investment in the U.S. (James Beard Foundation)
