Dirt at Dig Inn
Dirt was an online magazine committed to food, community, and entrepreneurship. There, I did A-Z: expanded the freelancer network, managed the monthly budget and editorial calendar, collaborated on strategy, developed and assigned all pitches, line edited and formatted every word, and chose and edited images. Below are a few of my own articles, and although the magazine and the site don't exist anymore, more examples of my writing/editing work there are available upon request.
Anton's Dumplings: What Ballet and Blunts Have in Common
Most Americans (wrongly) consider Russian food to be either bland (root vegetables and not much else) or terrifying (meat jelly and fish eggs), but the one dish we can all agree on is pelmeni. These small, round, thick-doughed dumplings most closely resemble tortellini and are therefore the most familiar and least threatening to Russian food newbies.
The New Spot for Local Eats Is in One of the World's Oldest Towns
High on a mountain in the southern Spanish region of Andalucía sits one of the oldest constantly inhabited medieval settlements in the world. Overlooking Gibraltar to the west and Morocco to the south, a picturesque little restaurant is serving wild boar ravioli with truffle sauce (that may have once brought this writer to tears). The restaurant's mission is simple: to utilize the beauty and bounty of the region to its full potential.
Mexican Store Miscelánea Makes the East Village Great Again
Sporting a “Make America Mexico Again” cap, G offers a greeting as welcoming as his bright space. It’s comically tiny, but it’s been put to good use. Shelves of specialty wares—insect candies, Valentina hot sauce, Tulúm clay facial cleansers, and Spanish-language art magazines—line the right wall, while the left is taken up by a fridge filled with traditional Mexican sodas as well as home-made aguas frescas.
6 Reasons Why Mezcal Should Become Your New Favorite Drink
If tequila has annihilated you one too many times, you might consider switching to mezcal, the original agave spirit. Mezcal is the very life-blood of Mexico, a national drink whose presence is felt at celebrations and family dinners alike. It’s currently experiencing a boom in the international market; with the rise of the farm-to-table and craft cocktail movements, mezcal’s non-industrialized identity makes it the perfect drink for any conscious modern consumer.
Dispelling Stereotypes: How Ballet Dancers Actually Eat
Ballet has always been a somewhat mysterious art form—something many kids do as an after-school activity but eventually grow out of, a pretentious evening out, or the subject of numerous movies and TV shows making ballet out to be this dark, uber-competitive, masochistic pursuit that drives people to anorexia, drugs, or insanity. All this makes it difficult to keep a healthy image of the art form alive in the public sphere.
Insects: The Grossly Sustainable Future of Food
Many cultures already include this ingredient in their daily diets, but for most of the Western world, the very thought of ingesting it brings on a montage of involuntary facial expressions. But this one divisive ingredient may just be the future of food.