My writing has been published in newspapers and magazines throughout the United States, the UK, Israel, Japan and Spain.

Here are some of my favorite articles and essays-

FOOD WRITING

-Underground Food Festivals. The Jerusalem Post. “Ah Switzerland! It makes you think of cheese, chocolate and punctual people with cuckoo clocks on their walls.”

-The Day of the Gaucho. The Jerusalem Post.  “Gauchos can cook a lot more than beans and in fact, much of Argentina’s contemporary cuisine has its roots in traditional gaucho cookery.”

-Oh Hanami! The Jerusalem Post.  The enduring popularity of onigiri isn’t surprising considering that it’s actually a pretty ingenious little snack food, perfect for picnics or situations where eating utensils aren’t readily available.

-Herring and Hutspot. The Jerusalem Post.  “There is free bread for all, and people wearing red rubber gloves and jaunty kerchiefs hand out buckets of raw herring to anyone who has a plastic bag to carry it in.”

-Sweet Diwali. The Jerusalem Post. “There was talk of “milk adulteration gangs” and alarming headlines such as “Beware! Your Diwali sweet may be adulterated” and “Diwali spoiler: Lid off spurious sweets racket.””

Pongalo Pongal! The Jerusalem Post. “Traditionally the dish is cooked in an earthern ware pot over a wood fire and it is customary to allow it to boil over at which point everyone shouts “Ponggalo Ponggal!””

Blood and Oranges. The Jerusalem Post. “With the sweet smell of crushed oranges filling the air, the combatants are also sure to be tempted into eating a fair number of their “weapons”.”

Thanksgiving with a Twist. The Jerusalem Post. “She is Colombian and in her mind, Americans only eat marshmallows, peanut butter, cake mix and Thanksgiving dinner.”

A Homemade Purim Treat. The Jerusalem Post. “As we can see, despite the differences in the anatomical details, there is definitely a pattern of “eat and erase the villain” behavior in Purim foods around the world!”

The Night of the Radishes. The Jerusalem Post. “These radishes are not the cute little red, white and green bunches you may see at your local market. Rather, they are hugely bulbous with contorted shapes and multiple appendages.”

Casa Trampa: The Great Escape. Culinary Backstreets. “The food is, to put it quite simply, comida de abuela (Spanish grandma food), and we mean that in the best possible way.”

The Sausage Club. Culinary Backstreets. “We love butifarra and we also love this place. It’s so authentic and these guys have so many stories to tell. We started Buticlub because we wanted to find a way to share those stories with as many people as possible…”

Pa de Sant Jordi, Barcelona’s Bread of Love. Culinary Backstreets. “The pink-red streaks of sobrassada made each roll look like a cross between a cartoon pork chop and a cinnamon roll.”

Andorra: Vintage Revival. Culinary Backstreets.  “Rust-tinged containers of alubias (beans) and lentejas (lentils) sit next to dust-covered bottles of  Soberano brandy on the shelves, and cozy retro-style wooden booths line the walls of the narrow space.”

La Nena: Gracia’s Sweet Temptation. Culinary Backstreets. “…the atmosphere at La Nena is a cross between a slightly seedy pediatrician’s waiting room and the coziest living room in the world.”

CONTEMPORARY CRAFTS AND CULTURE

Diorama Club. New York Magazine. “There are two things, however, that almost all members mention as being among what they enjoy most about making dioramas: the nostalgia that the process evokes, and getting to use glue guns. They really like using the glue guns.” (written under the name Anna Dilemna)