ABOUT & WRITING

I’m a baker, food writer, and marketing specialist based in Baltimore, MD. For the most part, I write about food, people in food, and issues related to food. Previously I’ve written for Food52, Salon, DCist, Eaten Magazine, Bitch, and more, but currently I'm on staff as a writer for Made In Cookware. I share recipes, methods, and notes about my process on the Recipes page, but you can also find them on The Thirlby and (soon) at Made In Cookware. 

 

I also make and sell cottage-made flower cakes from my home “bakery,” so-called because I decorate each floral cake with homegrown edible flowers and flora, pressing and preserving dried flowers for use in the winter. I prefer to work collaboratively with clients, making custom flavor combinations that are inspired by their own tastes and memories–though I do appreciate when people give me free reign to make whatever I feel like. 

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 My personal project, Bail Fund Bake Sale, leveraged cottage baked goods to raise money for Baltimore Action Legal Team’s bail fund. In early 2022, BALT shuttered their bail fund, effectively bringing this project to a close.

I'm also into giving gifts, quilting, natural dyeing, gardening, making up little songs, and drawing pictures of my dog:

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WRITING
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Open Fire Cooking With Lee Kalpakis

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Excellent Gluten-Free Sourdough Bread Is Possible—in Just 5 Easy Steps

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Butter Mochi Meets Diet Culture Resistance in a Portland Home Kitchen 

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Bluenoon Gelato Is Mixing Up Middle Eastern Flavors Into Frozen Treats

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Father's Day Gift Guide

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Recipe: Cinnamon Apple Poptarts with Boiled Cider Glaze

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An interview with Chula Galvez

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Sylvan Esso's Amelia Meath

for The Pantry

 Pineapple Collaborative

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The Most Common Carbon Steel Questions, Answered

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Butter mochi meets diet culture resistance in a Portland home kitchen

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For “Great British Baking Show” Contestants, the Real Loss is the Trolling

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Sonoko Sakai for The Pantry

 Pineapple Collaborative

No Guts, No Glory for Eaten Magazine (print)

 

Divination was like science: a quantifiable means to harness your surroundings. It was often ritualistic, but never really religious; the future was there for anyone to take, if they just knew where to look.

 

To the Bitter End: The Rise and Fall of Seville’s Bitter Orange for Eaten Magazine (print)

 

Physically, they leave a lot to be desired; if those perfectly round and smooth-skinned navel oranges are the Giseles of citrus, lumpy and squat bitter oranges are the Danny DeVitos.

 

The Legacy of a Geechee Girl and Her Culinary Vibrations for Eaten Magazine (print)

 

There is no southern food without the Black home cook. There is no skillet cornbread, golden brown and sizzling in its cast-iron pan; there is no she-crab soup, made rich with full-fat cream and pearled crab roe the color of dried apricots.

 

Fictional Feasts for Counter Service

 

I doubt there’s ever been a young reader who hasn’t jealously followed along as Bruce Bogtrotter made his way through that huge chocolate fudge cake, who hasn’t envied the splendor of Fantastic Mr. Fox’s stolen feast, who hasn’t salivated over the thought of a giant summer-ripened peach.

Inside Serafina LoGiacco's Santa Barbara kitchen. // Pineapple Collaborative

 

Capisce Market’s Serafina LoGiacco has pecorino in her blood — or at the very least, permanently stocked in her kitchen.

Succumbing to the magnetic pull of the farmers market — and the vinegar aisle — with Emily Eisen. // Pineapple Collaborative

 

Step two is a freeform shop at the farmers market, where she relies exclusively on the magnetic pull of chance ingredients like elephant heart plums.

 

“Not all those who wander the grocery store are lost.” – a Pasta Social Club parable // Pineapple Collaborative

 

Mostly it was an excuse to peek in Meryl’s kitchen, where jars of tomato passata, smoked trout, and Calabrian chilies commingle in the cabinets. In the fridge, a small graveyard of parmesan rinds awaits soup weather.

 

Salimatu Amabebe prefers cooking with his ancestors — and Sister Sledge // Pineapple Collaborative

 

In Portland, chef and artist Salimatu Amabebe prefers cooking to confuse: “I love making showy, decadent desserts that make people say, ‘What the f*** am I eating?’”