I am a PR and marketing consultant, writer, cookbook author, and cook, based in San Francisco, CA. My newest cookbook with Chronicle Books, DIY Delicious: Recipes and Ideas for Simple Food from Scratch was published in September 2010. My previous book Heirloom Beans, co-authored with Steve Sando of Rancho Gordo, was published in Fall 2008 by Chronicle Books. I’ve written about food, sustainability, culture, and travel for various publications including Curve Magazine, The Oakland Tribune, and The Contra Costa Times. In 2006, I served as the San Francisco Bay Area Food Editor for apartmenttherapy.com the kitchen. I specialize in writing about food justice, urban agriculture, and sustainability. I am a self-taught cook with a passion for the foods of all cultures and a keen interest in the cultural roots of food traditions. I have enjoyed traveling and eating my way through the Spanish Basque country, Catalonia, Vietnam, and Mexico. I particularly enjoy visiting open-air markets and cooking in foreign countries.
While chef at The Jimtown Store in Healdsburg, CA. I collaborated on The Jimtown Store Cookbook (Harper Collins, 2002). I also consulted on and tested recipes for Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood (Wiley 2007). by Paul Johnson.
I worked for five years as an integral part of the marketing team for Whole Foods Market Northern California and Pacific Northwest. I collaborated with the team to build, launch, and sustain creative marketing campaigns, from the ground up, while serving as Senior Copywriter. Currently I work on marketing communications and PR for a variety of clients, both individual and through HavenBMedia. Haven Bourque, Principal, is the former Vice President of Straus Communications. Prior to her launch of HavenBMedia, we worked together at Straus and have been collaborating for a total of 5 years.
I am available for marketing and PR consulting, recipe development projects, food business and restaurant/menu consulting, food tours, classes, and cooking team builds (see services).