Pizza Sweater

My master’s thesis in Boston University’s Gastronomy program was on the subject of Food as a Response to Trauma. I studied the roles food could play in trauma recovery by speaking with practitioners, and by reflecting on the food that played a part in my own trauma recovery. Food is extremely effective in modulating emotion,…

Published!

I’m making my peer-reviewed debut with a wee essay in the most recent issue of Gastronomica, a well-respected academic food studies journal (known for a certain artistic flair), published by University of California Press. In this piece I wrote about my ongoing project to cook every food item mentioned in The Decameron, a tome of…

Eating Right for Morality and Gender: Class Assignment

Cover image, “Moral Mountain,” by the very generous Gastronaut Jasmin Drake. In March, my Master’s thesis advisor invited me to return to the warm embrace of my former academic home in the Gastronomy program at Boston University, and to lead as a guest instructor one evening of my favorite course, Food and Gender. Dr. Megan…

Z Line Vermouth: The Botanicals

Vermouth: Aromatized and Fortified Wine Vermouth can be aromatized with any botanical product, which makes for a vast and rich field of possible flavors. When I set out to collaborate on a vermouth with family friend and farmer Sam Merwin, I knew the botanicals would tell a story: a story of his family’s farm and…

Decisions, Decisions: Winemaking

Before I could make Z Line Vermouth, I needed wine (vermouth’s base ingredient). Though a total novice, I hoped to make the wine myself. My friend Sam is a fourth generation farmer who has started growing chardonnay grapes under contract in the last five years.  Sam graciously allowed me to harvest 100 pounds of grapes…