biology food Recent Work Tech Metagenomics for foodies Kefir is a viscous, sour-tasting, slightly alcoholic, milk-based beverage that's been consumed for centuries. It's made by adding a starter… October 5, 2016August 8, 2018
For Kids Not science Recent Work The Little Chefs I wrote this profile of Sam's school for Local Table, a magazine about food and farms in central Tennessee. Read… April 22, 2011August 8, 2018
Cancer Community Nashville’s Clean-Eating Crusader For CR magazine, I wrote a profile of Randy Pendergrass, a cancer survivor and nutritionist at St. Thomas Hospital here… January 1, 2011August 8, 2018