I’m a writer based in Denver. My work has appeared in The Washington Post, EATEN: The Food History Magazine, StarChefs Magazine, Vox, and more. (Find examples of my writing here.) I grew up on a farm in Washington state, went to high school in Germany, and studied Russian in Pennsylvania, which included a year-long stay in Moscow. Before freelancing full-time, I worked in the Food section at The Washington Post for four years and worked with cookbook author Joan Nathan for a few years before that. I’ve also sold spices, poured wine, peddled fruit and — ever so briefly — worked for a lobbyist.
needs more salt is my newsletter to update you on my work and what I’ve been cooking, plus, really, anything else related to food that I might feel like writing about.
To browse the recipes I’ve shared, please see the recipe index.
What’s with the name? It’s a thing I find myself saying almost daily when cooking or testing recipes. (If you find something you cooked is bland: it probably needs more salt.) I also appreciate how often salt is used in idioms, as a descriptor, or in superstitions: grain of salt, a salty mood, salt of the earth, rubbing salt in a wound, salt and pepper hair, to be worth your salt, spilling salt (much worse than spilling milk).
And, well, I just really love salt.
