What happens when centuries-old Belgian craft beers meet modern-day technology? Sugar Creek Brewery is finding out.
WRITING: Profile of Butcher and Chef Cara Nicoletti
While her brain might play tricks on her, Nicoletti is plenty nice. She’s also rip-smart and, at a very young age, is a major influence on the culinary world. Read the full article at Modern Farmer.
VIDEO: IBM Unveils Groundbreaking Cyber Security Truck
Executive producer overseeing on-location shoot, storyboarding and edit narrative for IBM’s reveal of the first-ever Cyber Tactical Operations Center truck.
WRITING: Medium "I Quit" Series Feature
When you’re a 22-year-old wannabe journalist, and you need money, sometimes you end up working overnights at Fox News.
WRITING: GM's Past Shaping Its Future
There are two things in this story that are 100-plus years old. One is Chevy trucks. The other is former Chevy Chief Truck Engineer Paul Hitch, who turned 101 years old in 2018.
WRITING: Profile of Winemaking Legend Peter Sisseck
“Ever since that moment,” Peter Sisseck explains, “everything has been trying to get back to that innocence with how we made it. “That moment” that Peter is riffing on is the stuff of legend, when the first Dominio de Pingus wine was produced back in 1995.
VIDEO AND WRITING: “Nielsen Next”
"We measure everything." It doesn’t get more comprehensive than that. But that’s how Mainak Mazumdar sees it.
WRITING: Food & Wine Feature on Cosme
Saying that chef Enrique Olvera is making Mexican food is like saying that Elon Musk makes cars. Technically, it’s “Mexican food” and flavors you might associate with it, only light-years beyond what you’re accustomed to in approach and execution.
VIDEO and WRITING: Dominio del Aguila Winemaker Profile
Up a hill that your car might not be able to climb, on a street that you’ll never find in a tiny town that your GPS will have no idea about — where finding a fellow human to ask for directions can take upwards of an hour — there’s something special and, dare we say, “artisanal” happening.
WRITING: Chef Hugh Acheson Profile and Interview
It might come as a surprise to most that one of the leading faces and voices of Southern cuisine is actually a tall, lanky fellow from Canada — Ottawa, in fact. But for Hugh Acheson, no matter where he was born or raised, the South has become his unimpeachable home, both businesswise and for his family. Oh, and you'd better start rethinking your definition of what Southern food is.
WRITING: Interview & Profile of Matt & Ted Lee
That old adage "there's no place like home" is just a throwaway saying to some — and a famous movie quote to most. For Matt and Ted Lee, however, it has become a bit of a business model.
WRITING: Restaurant Profile of Underbelly
There’s a whole lot more to Texas than brisket and Friday Night Lights. Don’t get us wrong — both of those things are fantastically delicious in their own right, but in case you weren’t aware, the food and wine world in the Lone Star State is a-booming.
WRITING: Sonos "Music Makes It Home"
Can listening to music out loud change the way we live? Sonos’ “Music Makes It Home” experiment, of which I was Editor in Chief, wanted to find out.