Selected Works

I've collected some of my favorite published works here. Use the menu icon in the upper-left corner to navigate a broader selection of my writing. 

The legacy of slain Oakland restaurateur: Lucky Three Seven is about more than Filipino food

There was a line outside Lucky Three Seven in Oakland this weekend, though not for the spicy-sweet G-Fire Wings or shatteringly crisp, fried-to-order lumpia that put the Filipino restaurant on the map after it opened in 2013. Instead, friends and family gathered to leave offerings of flowers, candles and twisted bicho-bicho doughnuts at a memorial for co-owner Artger “Jun” Anabo, who was shot outside the restaurant last week.

How Stroopwafels Helped Sacramento Legalize Food Bikes

When the light is just right, one can see a resemblance between Sacramento and Amsterdam. Both cities are tree-lined and pancake-flat, with robust bicycle cultures and the infrastructure to match. Soon, there will be another Dutch detail in Sacramento: the sweet scent of stroopwafels — syrup-filled waffle cookies — wafting on the breeze. Follow that scent and you will find neither a brick-and-mortar bakery nor a food truck but a bakfiets, a front-loaded cargo bike that is as quintessentially Dutch as tulips and wooden clogs.

Sacramento Looks to Expand Mobile Food Codes to Support Sidewalk Vendors

Josefina Magallanes’ food stand is a fixture outside Our Lady of Guadalupe Church in Midtown Sacramento on Sundays. As her menu advertises, she specializes in homemade tamales, but her accompaniments range from drinks to dessert. In the winter she ladles out hot champurrado, a corn-based chocolate drink that thickens to a pudding when it cools. Come summer, she switches it out for fresh juices: red hibiscus, green chia seed, amber melon. Coolers and boxes of single-serve chip bags surround her table, and when she sits in her low-slung lawn chair, she nearly disappears behind them.

How the Entrepreneurs Behind Cru Chocolate Built their Cottage Food Business

Cru Chocolate’s packaging means its candy bars are well-suited for artistic display — their labels designed to evoke the Surrealist tradition of Central America, featuring motifs symbolizing their cacao’s country of origin: Guatemalan macaws, Haitian butterflies, Nicaraguan jaguars. They stand out even in the packed west wall of Andy’s Candy Apothecary, where craft chocolate bars are showcased, labels out, like paintings in a gallery.