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Hi, I’m Katy.

I eat, travel, and write a lot. I also cook.

 

Recent Work:

Meat has had a rough few years. Since a shocking 2006 report found that livestock are a major contributor to climate change, there has been a nationwide ― if not global ― movement to eat less meat. But many experts say that the war on meat is missing the point. There’s an extensive body of research suggesting that livestock should not shoulder blame for the climate crisis. In fact, these experts would argue that grazing animals are a crucial part of the solution. READ MORE >>


Our increasingly health-conscious society has created more and more of a demand for organic versions of our favorite junk foods ― things like Newman’s Own “Oreos” or Annie’s boxed mac and cheese ― and American consumers are  eating it up . But are these products actually healthier for us than their non-organic equivalents?   READ MORE >>

Our increasingly health-conscious society has created more and more of a demand for organic versions of our favorite junk foods ― things like Newman’s Own “Oreos” or Annie’s boxed mac and cheese ― and American consumers are eating it up. But are these products actually healthier for us than their non-organic equivalents? READ MORE >>


OUTSTANDING IN THE FIELD

creative copywriting // editing

2019 national & international tour

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HERE’S WHY YOU DON’T FEEL FULL AFTER EATING JUNK FOOD // HUFFPOST

You’ve just eaten 10 Taco Bell tacos and a frozen Mountain Dew and you feel... suspiciously still hungry. You’ve consumed about 1,880 calories, but your body isn’t satisfied. What’s happening? Studies show that satiety, the mechanism that stops us from eating more than what we need, has less to do with caloric intake than it does with the intake of certain macronutrients ― types of protein, carbohydrates and fat ― and the physical volume of food.

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CHERRY BOMBE MAGAZINE

I’m guessing I’m not the only woman whose reaction to all the recent sexual harassment allegations was a resounding “duh.” This isn’t news to me. This isn’t news to us.

This is a guilt I share with many women, and it is two-fold: we feel guilty for throwing our bosses, our mentors, our friends under the bus — and we feel guilty for not doing so sooner. READ MORE >>


By this point you’ve likely heard of  natural wine , the latest trend that’s sweeping the wine world one  pét-nat  at a time. But despite its reputation as a buzzword, natural wine is not a new phenomenon. If anything, it’s the wine of yesteryear, before the invention of chemical herbicides and additives used in modern-day conventional winemaking.   READ MORE >>

By this point you’ve likely heard of natural wine, the latest trend that’s sweeping the wine world one pét-nat at a time. But despite its reputation as a buzzword, natural wine is not a new phenomenon. If anything, it’s the wine of yesteryear, before the invention of chemical herbicides and additives used in modern-day conventional winemaking. READ MORE >>


THREE DAYS IN THE DESERT

We were in the part of California that no one talks about - miles from the ocean, far from picturesque - when our ignition blew. The sound was like a pop beneath our feet, loud like a blown tire. We’d been driving through massive fields of CAFO feedlots and Driscoll’s strawberries. It smelled like cow dung for miles, and on the dark horizon we could see the shadows of cows standing still in close quarters.


How Sourdough Bread is Helping People Eat Gluten Again

Gluten is the most misunderstood substance of the new millennium, so demonized that even coffee, yogurt and body wash are labeled “gluten-free” as a selling point. But we’ve been eating grains for some 100,000 years, so what accounts for the sudden, massive increase in gluten intolerance? Marketing accounts for most of it: 86% of Americans who think they’re gluten-intolerant aren’t. But it also has to do with the way we’re baking bread. READ MORE >>


What It’s Like to Eat Raw Chicken Sashimi in Tokyo

Like most Americans, I grew up deeply terrified of salmonella, to the point that it became a personified monster. As a chef, I learned that undercooked chicken is a cardinal sin. But in Japan, a country with a palate for rawness, it seemed fair to give it a try. READ MORE >>

MATADOR NETWORK


There's nothing I can say that hasn't been said, and yet I feel compelled to add my voice to the chorus of people crying out tonight. I'm shaken; the sun set over Colorado tonight in that beautiful, memorial kind of way - making silhouettes out of the mountains, yellowing the plains, reminding me in some subtle way that there is life left to live.   READ MORE >>

There's nothing I can say that hasn't been said, and yet I feel compelled to add my voice to the chorus of people crying out tonight. I'm shaken; the sun set over Colorado tonight in that beautiful, memorial kind of way - making silhouettes out of the mountains, yellowing the plains, reminding me in some subtle way that there is life left to live. READ MORE >>



I was sitting on a mattress on the floor of a hostel in Pāhoa, a small town on the Big Island of Hawaii, when I remembered I’m a woman. The air was thick and wet and wrapped around me like cellophane; the sheets were damp and smelled like patchouli; there were oil stains on the pillowcases and cockroaches in the corner, and none of that bothered me. I was traveling alone with very little money and I didn’t care about the consequences of that. But I forgot about one thing: I was a woman, traveling alone. READ MORE>>


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You’ve probably noticed an upswing of ramps, nettles and wild mushrooms on menus all over the country. But Tom takes it a step further, using obscure ingredients with short, near-impossible-to-catch seasonality: feral summer squash, wild Szechuan peppercorns and pineapple weed, to name a few. Recently, we caught up with Tom to chat about his upcoming pop-ups, how he learned to forage and why cooking with wild ingredients inspires him to be more creative as a chef. READ MORE >>


BOXY MAG // SO THIS IS IT?

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THE TRAVEL 100 Best Sandwiches on the Planet: Any at Caseficio Borderi

At the Saturday market in Syracuse, Italy, there’s one stall with a consistently long line:  Caseificio Borderi,  where a charming Sicilian man makes stunning, massive sandwiches to order. I stood in line for 45 minutes, salivating as I watched him wrap prosciutto around baked ricotta and fresh-pulled mozzarella, squeeze Sicilian oranges over roughly chopped fennel, and occasionally swipe a little anchovy paste or quince jam onto the bread. Every sandwich is different depending on his mood. You can order from the menu, but don’t bother. My advice: Let him do his thing. It’s worth the wait and then some.   READ MORE >>

At the Saturday market in Syracuse, Italy, there’s one stall with a consistently long line: Caseificio Borderi, where a charming Sicilian man makes stunning, massive sandwiches to order. I stood in line for 45 minutes, salivating as I watched him wrap prosciutto around baked ricotta and fresh-pulled mozzarella, squeeze Sicilian oranges over roughly chopped fennel, and occasionally swipe a little anchovy paste or quince jam onto the bread. Every sandwich is different depending on his mood. You can order from the menu, but don’t bother. My advice: Let him do his thing. It’s worth the wait and then some. READ MORE >>


Tokyo will seduce you - consume you - with its bright lights and electricity, its careful chaos, its cramped and crowded alleys, its wealth of small six-seat restaurants, all of which take themselves seriously. It’s intimidating at first but quickly becomes familiar. It's much easier to navigate than you expect it to be. You'll start to love it. It takes care of you. It invites you to sit at the bar, pours you a cup of tea, tries to understand you, is patient with your shitty Japanese. READ MORE >>


I’m That Twentysomething Living with My Family.

A few months ago, I remember applauding myself for being such a successful 26-year-old. I’d so far spent my twenties holding strong stable jobs and living in my own apartments. I felt like I’d somehow escaped the boomerang millennial cliché. I was never going to be that lost and jobless twentysomething, living in her parents’ basement. Or so I thought. READ MORE >>


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