Kitchen Table Magazine #7: The Future Issue Contributing Editor for "Indigenous Rising" Section "When I was asked to be contributing...

Foyer Magazine, Issue 4: Food, Spring 2025 "What culminated was a night where I not only got to see the woman who gave birth to me face...

Produce Parties Magazine, Season 2: Squash Spring 2024 Cowritten with Jessica Gingrich "With millennia of intentional indigenous care and...

Heritage Radio Network Blog, June 12, 2024 "Hawaiian pizza is without a doubt the most controversial slice you’ll ever take a bite of....

Heritage Radio Network Blog, May 7, 2024 "Blue cheese is one of the most polarizing of charcuterie accoutrements. From the pungent smell...

Visit Salt Lake , April 2024 "Salt Lake City is a surprising microcosm of culinary creativity. Whether it be born-and-raised Utahns or...

SLUG Magazine, Issue 425, May 2024 "To enact lasting change as a tastemaker is quite a feat. Few have done it with as much tectonic...

SLUG Magazine, Issue 422, February 2024 "It is rare to meet someone who moves through life with a capacity to put their head down and...

SLUG Magazine, Issue 417, September 2023 "No matter the cooking method or filling, these delightful dough balls connect cultures, incite...

SLUG Magazine, Issue 414, June 2023 "Midvale’s Noemi’s Cafe and Catering captures the warmth and approachability of Chilean cuisine in...

SLUG Magazine, Issue 412, April 2023 "At their most generic, seltzers are a carbonated alcoholic beverage made by fermenting cane sugar...

SLUG Magazine , Issue 410, February 2023 "It takes immense courage to uproot one’s life and start over on unfamiliar soil. It takes even...