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The Chefs' Tongues (book translation)

Translation of Le Lingue degli Chef  (Italian to English), a 250-page book featuring the stories of chefs across Italy and a selection of recipes, including a preface by Oscar Farinetti (founder and CEO of Eataly). Book launch at Eataly Torino 18 November 2019 -- available in Eataly locations across Italy and in the Mario Fongo store.

Land of (no) Borders

Italian to English translation of Terre di (non) Confine, a book tracing the history of the Roeno/Von Blumen winemakers from Trentino-Alto Adige. Published August 2019.  (Photo: Paolo Castiglioni)

Ambrosia Magazine

Author of  'Reconsidering the Authentic' for the July 2018 print issue of Ambrosia (Volume 5). The piece questions the trend of 'authentic' food as necessarily 'pure', using the example of Hispanic influences on Italian-American cuisine in San Francisco, and warning of the effects of the city's increasing demographic homogeneity.

kitchen work

Contributor to the summer 2018 issue of the journal kitchen work, with the piece 'The Tipping Point: Charcuterie and Social Change in Napa'. The article follows two young chefs who leave fine dining to open their own business in Napa, with a business model and ethos that emphasizes food as an accessible, equalizing force for the community -- despite the financial and cultural pressures to make it into yet another Bay Area high-end, elite-only food venture.

Article for +Acumen's 'Success Stories', profiling the work of a +Acumen student working with the United Way in upstate New York to improve prenatal health care for low-income mothers. Top feature in +Acumen's email campaign for the week of May 15th, 2017.

Articles and consulting for this Bay Area nonprofit, whose mission is to provide transitional employment for the homeless and generate community dialogue on the challenge of homelessness. Most recently published as the feature article on Stories Behind the Fog.

Translations for Italian artisanal food producers

Translation work and consulting on Anglo-appropriate marketing language for the catalogues of several Italian food companies including:  the renowned Milanese bakery Gattullo (catalogue only), the artisanal grissini-maker Mario Fongo (parts of website), the Piedmontese food company Oliveri (forthcoming catalogue), and Trattoria i Bologna. Photo courtesy Castiglioni Design.

A profile piece of three Teach for Haiti teachers and an interview with the CEO, Nedgine Paul, featured in their monthly newsletter and soon on their website. (Interviews originally in French.)

Author of this book commissioned by Cafe Venetia, a San Francisco Bay Area cafe and enoteca. The guide focuses on the history and culture of wine in Italy, as well as the practical aspects of tasting and pairing. Forthcoming late autumn 2018.

Author and designer of a book for the Napa vineyard Cimarossa, with a focus on the seasonal and ingredients-driven cuisine from the Italian-American owners. Available November 2016.

A two-part article series for the B Corp Kuli Kuli Foods, featuring on-the-ground reporting at Jaden Tap-Tap in Port-au-Prince and a women's farming cooperative that processes moringa for Kuli Kuli.  Featured on the Impact page of their website.  

Interview with co-founder of B Corp Kuli Kuli Foods, featured on their Impact page.

Co-author of this 2006 exhibition catalogue for Gino Severini's graphic work.

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