This is my archive

Smooth vs Ridged Penne, a COVID-19 Pasta Drama

Less than 24 hours after Italy announced a COVID19 outbreak in Lombardia in Northern Italy, photos of barren Italian supermarket shelves were posted on Twitter. Read More

Designing a New Future for Flesh

This story is part of MOLD Magazine: Issue 04, Designing for the Senses. Order your copy of the full issue here. “Growing meat in… Read More

Coffee in the Future: Traceability and Sustainability

This is part three of a three-part series on coffee in India. Read Part 1: Coffee in the Field, the Science and History of… Read More

Coffee in the Cup: Roasting and Brewing in Indian Coffee Culture

This is part two of a three-part series on coffee in India. Read Part 1: Coffee in the Field, the Science and History of… Read More

Scorched Earth: How Mezcal’s Growing Popularity Has Undermined Oaxaca’s Ecosystem and the Spirit’s Ancient Tradition

Eduardo ‘Lalo’ Ángeles Carreño, a fourth-generation mezcal producer, puts his trust in the sanctity of mezcal. For Mexicans, mezcal is la bebida de los dioses—the… Read More

The Rise of the Autotrophs

This work of commissioned fiction is part of MOLD Magazine: Issue 04, Designing for the Senses. Order your copy of the full issue here. Read More

Mother’s Milk: From Handsfree Pumps to Spray Dried Powder, Redesigning Breastfeeding for Mothers and Infants

Shelf Life a monthly series at MOLD that explores how we eat at different stages of life. Babies grow very fast from a very… Read More

Bio-Bean is Fueling Double-Decker Buses (and Cities) with Coffee Grounds

This story is part of MOLD Magazine: Issue 03, Waste. Order your limited edition issue here. Cities cover just 2% of the Earth’s surface,… Read More

Organism Designers at Ginkgo Bioworks are Designing Tasty Food Flavors

Microbes. They’re everywhere: our skin, hair and insides teem with trillions of them. It’s impossible to measure, difficult even to estimate, but it is thought… Read More

The Neuroscience Behind the Impossible Burger

In the realm of lab-grown meats, the idea of deriving a burger from plant cells seems to be an easier sell than the kind cultivated… Read More