Rousing recipes from global cuisines + indigestible facts about Big Food Biz

How much do you know about what you put in your mouth?

Welcome to Tabled. “To table” is defined as “to present formally for discussion or consideration” some subject, in this case anything concerning the food that is put on the table and the obstacles it faces to get there.

I’ve filed on food for news outlets globally, from The Washington Post, Gourmet, NPR and National Interest to The Observer, The Sunday Times, the Evening Standard, the Daily Mail and more. After four years in Moscow as Foreign Correspondent for the Evening Standard and Daily Mail, I was the Food Writer for United Press International in Washington DC for nearly a decade. I’ve run my own food website, used as a teaching tool in New York State, and twice won Gourmand International’s World's Best French Cookbook award.

I love to backpack and to eat - pretty much anything, anywhere, although not crazy about stewed pears…

I’m definitely not crazy about the strategies employed by food industrialists and big agri-business:

• sponsored scientific research to support profit-making goals;

• manipulative advertising;

• covert funding of dedicated lobbies towards favourable legislation;

• anything that puts investors’ financial interests ahead of general public benefit and health.

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