Brief Bio                                                                           Fave Feature                                             

I write about travel with a focus on food, art, culture, luxury travel and quirky, off-beat locations.
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I'm a frequent contributor to the travel and food sections of The Boston Globe. My writing has also been featured in The Washington Post, Los Angeles Times, ShowBoats International, American Way Magazine, The Robb Report, Yankee Magazine, Modern Farmer, The Globe and Mail, The Huffington Post, and the literary magazine, Tin House. I'm a co-contributor to the travel column, Here, There, and Everywhere, appearing weekly in The Boston Globe.

A freelance writer with an MFA from Mass College of Art, I often publish my own photographs and illustrations to accompany my stories, and have recently returned to my art-making studio.

My special interest—some might say obsession—is the world of oysters and shucking competitions.

Email: [email protected]

The Boston Globe, Food & Travel:
Suchi, Mexico City

Mexico City --Throw a rock in Mexico City and you’re bound to hit a really good place to eat. The city is renowned for its growing culinary scene (including the first Michelin star awarded to a taco stand), and each time I visit, I look forward to being delighted by some new place I’m bound to discover. This year’s gem opened mere weeks before I arrived. Suchi, the way residents of the northern Sinaloan city of Culiacan pronounce “sushi” (or so our waiter explained), serves a wildly imaginative mashup of two seemingly different cuisines: Sinaloan and Japanese. The brainchild of mustachioed and tattooed Mexico City-born chef, restaurateur, and TV personality Aquiles Chavez, Suchi’s menu stretches traditional notions of both sushi and tacos.

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