i wrote a love letter to my beloved sobriety drink, the shirley temple, for Bon Appétit 🍻
bonappetit.com/story/shirley-…

for a new Bon Appétit mini-package about food and identity (led by the amazing Karen Yuan ), I wrote about the SaveTaBSoda fans trying get their fave diet cola back on shelves. more great stories in thread! bonappetit.com/story/save-tab…

'Enshrining food as bland versus seasoned, mild versus spicy, white versus not—this has become a signifier, a shorthand, even a way to perform the very self.' loved working with jenny on this crucial essay bonappetit.com/story/white-pe…

tbh changing this country’s consumption habits based on prevent-the-environmental-apocalypse arguments was never gonna happen in fast food restaurants (edits by the imitable duo Karen Yuan Serena Dai ) bonappetit.com/story/mcdonald…

i wrote a very personal piece about the work of writing to remember and resurrect, particularly for indigenous pacific islanders. i would be grateful if you took the time to read 💛
theatlantic.com/books/archive/…

Shout out to Karen for spearheading this!!

I can take very little credit for this new column (ok none) but I'm really proud of the work we're doing at BA right now!! Serena Dai Karen Yuan masterminded this one
bonappetit.com/story/food-dia…

INTRODUCING a new column at Bon Appétit: The Receipt

Ever wonder how much people are actually spending on food? We're doing food diaries from ppl across the country. First up: a woman making $18K in Durham, NC

bonappetit.com/story/food-dia…

Shoutout to Emily Wilson for making me really wish I was in California chugging kombucha and eating pastries under a pink sky and not in my NY apartment making Annie's mac!! bonappetit.com/story/ojai-res…

super proud and excited to launch The Receipt, Bon Appétit's ✨new series ✨ documenting how regular people spend money on what they eat.

in our first food diary, we follow a 24-year-old waitress making $18K in Durham, NC bonappetit.com/story/food-dia…

Incredible that The Bear team has read Genevieve Yam's story about its realness to kitchen trauma!!

vanityfair.com/hollywood/2022…

'The egg is where I turn when the kitchen has become a stale, stifling place, when I’m deep in the food rut and no longer see magic in the meals I cook.' always read @rubytandoh: bonappetit.com/story/ruby-tan…

7 years in food media, and it's finally happened—I wrote about a piece boba

bonappetit.com/story/boba-cul…

it turns out the bear is such an accurate portrayal of toxic restaurant kitchens (down to the stabbings...) that it's triggering for former workers to watch. some couldn't even watch beyond the trailer bonappetit.com/story/the-bear…

EMP is “a striking example of the ways veganism can be used as a glowy shield for questionable work conditions that have long gone unchallenged.” go off @aliciakennedy bonappetit.com/story/eleven-m…

'I’ve learned to be skeptical of the ways in which a vegan or plant-based approach can be used as a way to gain attention and to green-wash labor practices...'Plant-based food” just means there won’t be any meat on the plate.' Thank you @aliciakennedy!! bonappetit.com/story/eleven-m…

I wrote about Asian American #AAPI chefs and the conditions that prevent or allow them from cooking the food they want, the way they want.
For Bon Appétit:
bonappetit.com/story/asian-ch…

a real treat working with esther tseng 鄭怜欣 on this story ❤️

new wedding trend just dropped bonappetit.com/story/millenni…