I’m a food and travel journalist, the editor of Edible Aspen, and a cheese consultant. I’m also a native Californian Colorado resident previously located in Seattle and Maui. I currently roost near Aspen. You might say I have commitment issues; I call it “nomading.”
My focus is on sustainability (minus the fossil fuels burned during my many moves and while traveling) and adventure travel.
I grew up on a small ranch, which is what inspired me to educate people about seasonal eating/where food comes from. After obtaining a Culinary Arts degree from Johnson & Wales University and working countless restaurant/random food industry jobs, I started The Sustainable Kitchen®, a home-based cooking school/farm tour program in Berkeley.
In between front- and back-of-house gigs and selling organic pastry to angry vegans at farmers’ markets, I scored a newspaper food column. Without planning to, I’d become a full-time food and travel journalist (meaning I kept my day and night jobs).
Currently, I’m the contributing editor at culture: the word on cheese . I also write for Aspen magazine, Aspen Sojourner, Refinery29, TCS World Travel, and other regional and national magazines and digital outlets. I’m a former cheesemonger and the co-author of Cheese for Dummies.
I’m still a dirtbag backpacker, regardless of where my assignments take me. I’ve been known to sleep in the occasional five-star hotel public toilet stall. I’ll eat anything. I travel with a lot of antibiotics.
Ironically, I’m severely flight phobic, hence the name of this site. Xanax® enables me to explore the world, once I’ve roused from my drug-induced, airborne slumber. Travel is what inspires and motivates me, personally and professionally.
My mom hates that I fly under the influence, her reasoning being that should something go awry at 37,000 feet, I won’t be at full mental or physical capacity. I say, if there’s a serious problem, we’re all fucked.
Why is this not a blog?
To me, a blog entails minutiae about one’s daily life, such as what one is eating for breakfast and random thoughts like, “I am picking my nose right now.” A blog is taking photos of what you’re about to eat in a restaurant (street food and meat that comes from animals more traditionally kept as pets don’t count).
I hate that shit.*
I prefer to think of this as a collection of travel and cooking tips and anecdotes, recipes, and other odds and ends meant to inform and (hopefully) entertain those who love eating and wandering as much as I do.
Walk lightly, and carry a big vial of Cipro,
*Of course, this is a blog, but I tell myself it’s not because I’m something of a Luddite and, along with a Facebook account, I swore I’d never have one.