Lessons from the Produce Department

This past summer, I worked in the Produce department of a large supermarket in Portland, Oregon. This work allowed me to peek into the intersection of food production and consumption at the most common point of exchange: in the grocery store. It changed the way I look at food on the shelf, the way I…

Brazilian Beach Barbecue

A beach day on the southeastern coast of Brazil requires many supplies beyond a towel and sunscreen.  Your day trip from São Paulo is well provisioned and won’t be complete without chairs, tables, multiple barbecue grills, coolers, cups, and dishware, as well as a speaker blaring music.  The food that best sustains an all-day beach…

Roadside Clean-Up

Last May, my family joined the Cotuit Civic Association in a roadside clean-up of our hometown.  We walked up one side and back down the other of a well-traveled road, trash bags in hand, and picked up the litter that had accumulated over the course of the year.  We couldn’t help but be astonished by…

Potato Chips + Class

You many not think about it as you crunch your way to the bottom of the bag, but potato chip packaging says a lot about social class.  In this post, I’ll tell you about how the Boston University Gastronomy Program got community members thinking about chips + class, and then share a how-to guide for…

Talking Shop: Sharing my Oyster Research on Cape Cod

On a cozy October evening at the Cotuit Library on Cape Cod, I presented my research and findings from my 2018 Summer Graduate Fellowship at the Frederick S. Pardee Center for the Study of the Longer-Range Future.  Oyster farmers, homeowners, tourists, and community members attended my talk, “Cape Cod Oysters and Climate Change.” I saw…