STORY: Is industrial farming dead?

Passion, writing, and food have been the driving forces in my life. After taking over the responsibility for family holiday meals, I interned at a local catering company in high school. During a summer study abroad program in Florence, Italy, I fell in love with truffles, gelato, and salted meats. Six weeks and 10 pounds later, I transformed my experience into a Lexington Herald-Leader quarterly travel section cover piece. Back at the University of Pennsylvania, I while writing for the school newspaper, I co-founded a wine and cheese club named Rabbit and Rind. At NYU's journalism institute, I covered the “food” beat and honed in on farmers, the food industry, chefs, and restaurants. Internship experience at both Saveur and Gourmet magazines have contributed to the caliber of my writing. From fat kid to food writer, the pen and the knife are indelibly intertwined for me whether I'm cooking with meat or meeting deadlines.

Work Samples

http://www.saveur.com/article/-/From-Corn-to-Beef-Betty-Fussells-Take-on-American-Food

http://www.observer.com/2008/arts-culture/teen-metaphysics-french-style

http://www.huffingtonpost.com/louise-mccready/starbucks-cutting-calorie_b_124020.html