Purpose-driven Chef & Food Journalist

More thoughtful, less wasteful.

Empathetic & engaging discussions about food sustainability.

I’m a trained chef with an MSc in Journalism that encourages thoughtful food practices. My work touches on everything from discouraging food waste to considering the ethical and environmental impact of the food products we consume and the practices that shape them. From telling the stories of people fighting for change to providing alternatives to popular yet destructive products, I truly believe that if you have flexibility in the food products you consume, you have a responsibility to make well-informed and, ultimately, better choices.

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An introduction

It’s so easy to make simple switches that take traditional recipes and make them plant-based. 

filling in the gaps

Epicurious ditched beef. Why stop there?

These recipes pull from the protein of tofu and the thickening ability of chia seeds to make for a great standing for traditional Greek yogurt. Ensure to read the ingredients for each variety carefully as they slightly differ from each other.