Food & Drink

“Eric eats a lot of tacos. I would trust his judgment.” -Ann Thuy Nguyen, endorsing my review of La Perlita’s barbacoa and al pastor tacos

I spent four years writing Triad City Beat‘s food column, and the better part of that time writing the Barstool booze column, too. Here’s some of my freelance food & booze work:

Bon Appétit: The Undocumented Chef Behind Kansas City’s Most Inclusive Restaurant and How I Got My Booth: The Tuesday Night Boys at Pietro’s  and Why Whole30 Founder Melissa Hartwig Loves Eating Crickets

Serious Eats: Let the Kids Make Dinner

Wine Enthusiast: Embrace Waste: Repurpose Food Scraps Into Excellent Cocktails and Grassroots Campaigns and Educational Partnerships: The Black Women Elevating Craft Beer

Munchies (part of VICE): The Dark Side of Barbecue is Pig Shit and Inside the Restaurants That Fed the Civil Rights Movement and This Pupusa Truck Funds Scholarships for Undocumented Students and Supermarket Chains Ignored this Black Community, So Residents Opened a Co-op and A Love Letter to Cook Out, the Most Underrated Fast Food Chain and Stop Calling Food ‘Plantation’ and I Love Boston Market’s Mac & Cheese More Than I Hate Capitalism and All Hail the 6-Year-Old ‘Shirley Temple King’ and Workers at ‘America’s Most Influential Bakery’ Are Accusing Its Owners of Union-Busting

Eater Carolinas: New Boundary-Pushing Restaurant at the Forefront of Greensboro Dining Reopens and With $25,000 Award, Durham’s Saltbox Seafood Owner Wants to Pay It Forward

I’ve written more than a dozen articles for Edible Brooklyn.

ian-burnett-at-brown-truck-brewery-photo-by-todd-turner

Photo by Todd Turner

OctoberHow One Brewery Is Shaking Up a Sleepy North Carolina Town

Meal Magazine: Responding to Coronavirus, New Project Bolsters North Carolina’s Black Farmers

AM New York: Kava bar workers find a new home after striking out at a Bushwick tea room

The Nosher: Seltzer is Having a Moment

Edible Manhattan: The Allure and Importance of a Syrian Refugee’s New Cookbook and Just North of the Border, a Delicious Québec Road Trip and 6 Ideas for a Perfectly New York Valentine’s Day and Dean & Deluca Has Opened a Fast Casual Restaurant in Meatpacking and Inside Former Breads Baker Adir Michaeli’s Lower East Side Bakery and At the Union Square Greenmarket, Even the Charcuterie is Seasonal

Creative Loafing Atlanta: Edible History (Paschal’s Restaurant and the Civil Rights Movement)

Newsday: Make a Barbecue Pilgrimage to North Carolina and Raleigh and Durham, North Carolina: What to Do, Where to Stay and Eat

Indy Week: Local Film Under Contract Highlights the Human Story Behind the Chicken in Your Biscuit and How to Eat Fresh Raw Oysters at Home Without Winding Up in Urgent Care and 15 Minutes: Chantel Johnson, Farmer at Off Grid In Color

AAA Living: Calling All Taco Fans: Here’s a Road Trip for You

Compound Butter: The Magic of ‘Naughty Dinner’

The Wine Zine: You’re Not Saving the World By Drinking Natural Wine (But You Could Be) and The Concept Behind ‘Borderless Wine’ 

1808: The Perfect Neighborhood Restaurant

I’ve regularly covered food & drink for Winston-Salem Monthly magazine.

brunch-at-the-porch-in-winston-salem

Photo by J. Sinclair for Winston-Salem Monthly

I turned Triad City Beat newspaper’s food coverage into one of the paper’s flagship components, the lone reason that countless people picked up a copy or clicked over to the website.

Some weeks I reviewed new restaurants or interviewed sommeliers, but I also hung out in a bar affiliated with Hells Angels. (Someone called a threat into our office after that one, but luckily it ended there.) Some pieces tackled serious issues like immigration or lunch on lockdown, while others were decidedly light-hearted.

I regularly wrote longer food & drink features, walking into all the true barbecue pits in the area, scouring restaurants for unusual brunch options, compiling the annual “Beer Issue,” hanging out with a street vendor, and exploring ways to tackle food insecurity.

But all of my food articles aim to take readers somewhere they haven’t been before, to pose questions they haven’t considered, and to help them better understand our food system and how they fit into it.