Rooted on the Border: Tijuana’s Culinary Art School Alumni Define Modern Baja Cuisine, Life & Thyme
The groundbreaking distiller blending biochemistry and tradition of Mexico’s mezcal frontier, VinePair
Are women behind the rising mezcal wave in Durango? Mezcalistas
Journey to the Sierra Mixe with Cuish, Mezcalistas
Baja’s Fight to Save Native Plants, Whetstone Magazine
Bay Chefs Find Sweet Inspiration, East Bay Express
Self-Care as a Political Act, East Bay Express
The Hop Comeback, Edible Marin and Wine Country
Tamales Acapulco: Oakland’s original tamal joint, Berkeleyside
Farm to Table: Before it was a slogan, it was a way of life, Edible Marin & Wine Country
You know the breakfast is good when you don’t even care about the peyote part, Roads & Kingdoms
A hundred ladies stirring chocolate drinks, Roads & Kingdoms
Mexican Brunch in Oakland, 7×7
All kinds of regular stories to make you hungry, SFWeekly
The World’s Tequila Supply is Running Out, Munchies
Land of Eggs & Butter, Edible Marin & Wine Country Magazine
Flat Delicious, Edible Marin & Wine Country Magazine