If not pan-in-hand, it means I am finding time finishing graduate work in Media Studies and Film at The New School. Often I can be found at a particular enoteca in TriBeCa engaged in selling a very ancient product. But really, I create cooking moments, read cookery books and literature, shop the Greenmarkets, or search for the best grass-fed butter or something just so off-the-radar because I was asked or stumbled across it in a book or on the web.

"There is too much food in food writing." That was my thought, and my critique from the outset. I love writing about food like any other food writer, though I tend to see its imprints and implications in other areas where conversation is limited or closed off, like politics, adverstising, and all other media-related efforts utilizing old and new media alike to sell food, food products, or food moments. My approach, then, is more interdisciplinary. A more deep-drilling, rigorous and promiscuous approach whereby food writers and media makers can enter the overall food politics discourse.

Other pockets of time I am professionally engaged as a multi-media producer/writer/consultant focusing on food and wine. Among one of my current projects is a short documentary I am filming about mobile food trucks. I freelance my food writing before cutting my teeth in this field as a contributing food writer for the San Antonio Current. These days, my everyday food writing adventures can be found on here. When I can't sleep or just don't--I live in NYC afterall--I contemplate how I can finance another MA in Food Studies at NYU.

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