- More than a decade of editorial experience, including stints on staff at daily and weekly newspapers.
- Proven ability to deliver clean, compelling copy on deadline.
- Solid background in a variety of subjects, including the arts, food, and technology.
Publication: Nation's Restaurant News
Issue date: June 8, 2009
Article: Upscale venues cater to downsized budgets
As the recession continues to hamper spending on private-dining events, fine-dining operators are taking a cue from their quick-service brethren and highlighting the value of their offerings. Read more >
Publication: Family Tree Magazine
Issue date: March 2009
Article: Hard Times
As you endure tough times today, it may be some comfort that your ancestors also weathered economic woes. Financial crises are nothing new.
Read more >
Publication: Agenda New York
Issue date: 2008 Holiday Preview
Article: Great Escapes
Where to go and what to do when you're organizing a group outing within striking distance of NYC.
Read more >
Publication: Nation's Restaurant News
Issue date: October 20, 2008
Article: Organic foods' popularity spreads to all demographic groups
Organic consumers are no longer the hippie health nuts of decades past or even the affluent, thirtysomething women of just a few years ago. Today's organic consumer comes from all demographic groups and is spending more money than ever on organic foods and beverages, according to new data from market research firm The NPD Group and the Organic Trade Association.
Read more >
Publication: Nation's Restaurant News
Issue date: October 13, 2008
Article: 2008 Innovator of the Year: Fedele Bauccio
John McCain may be the so-called maverick of the political world, but in contract foodservice that title belongs to Fedele Bauccio, co-founder and chief executive of Bon Appetit Management Co.
Read more >
Publication: Nation's Restaurant News
Issue date: June 30, 2008
Article: Luna Park revamps its bohemian image from the inside out
Back in early 2007, business was good, but not good enough for intrepid restaurateur A.J. Gilbert, owner of Los Angeles-based Luna Park, an upscale concept with a bohemian vibe. To increase sales and traffic, Gilbert decided to revamp the restaurant's interior and exterior, add an outdoor cafe and hire a new chef to retool the menu.
Read more >
Publication: Newsday's Long Island Weddings
Issue date: January 2008
Article: Green is the New White
It's all over the news and the web: The "green" wedding has arrived. You're thinking about getting in on the eco-friendly movement, but is trying to find a way to be kind to the planet without putting a cramp in your style enough to make you elope?
Read more >
Publication: Nation's Restaurant News
Issue date: May 5, 2008
Article: Indie Asian eateries losing share to chains, non-Asian rivals
Like grains of simmering rice, the popularity of Asian food in the United States has expanded dramatically in recent years.
Read more >
Publication: Nation's Restaurant News
Issue date: April 14, 2008
Article: NPD: Bottled water remains big with health-conscious consumers
While environmental concerns, the slowing economy and bad press have all taken a toll on bottled-water servings, the well of opportunity for the high-profit product is not dry, according to The NPD Group.
Read more >
Publication: Newsday's Long Island Weddings
Issue date: July 2007
Article: A Newsworthy Affair
When News 12 Long Island anchor Elizabeth Hashagen first met Randy Hassell at an event at her local firehouse, she was 10 years old; he was 18.
Read more >
Publication: Newsday's Long Island Weddings
Issue date: Spring/Summer 2007
Article: Singular Celebrations
Before heading down the aisle, brides and grooms have several opportunities to say goodbye to their single lives. Bachelorette and bachelor parties are still the most popular way to go.
Read more >
Publication: Family Tree Magazine
Issue date: February 2007
Article: Heir Time
Your aging parents have just downsized to a smaller home, or your favorite aunt has passed away, and you've suddenly found yourself bequeathed a lifetime's worth of family papers, photos and miscellaneous, well, stuff that's threatening to overtake your family room.
Read more >
Publication: Nation's Restaurant News
Issue date: December 11, 2006
Article: Consumers wield the power of choice; savvy chains reap rewards
If one word could sum up 2006 for restaurants, it just might be choice.
Read more >
Publication: Agenda New York
Issue date: 2006 Holiday Preview
Article: The Next Big Thing
New York has always been about big—big money, big personalities, big fun, and now, more than ever, big entertainment venues.
Read more >
Publication: Family Tree Magazine
Issue date: October 2006
Article: Keeping It Reel
You can look at old photos and read old documents, but nothing compares to actually hearing or seeing your ancestors in action. Sound recordings and moving images can profoundly connect you to your family history.
Read more >
Publication: Philadelphia Style
Issue date: May/June 2006
Article: Dogs of Summer
Summer's here and that means it's time to go down the Shore. But for many dog owners, it also means leaving your canine companion with a friend, at a relative's place or in a kennel while you hit the beach.
Read more >
Publication: Newsday's Long Island Weddings
Issue Date: Spring/Summer 2006
Article: Let's Party!
Congratulations, you're getting married! Now, it's time to celebrate. Traditionally, there are a host of parties—including the engagement party and the bridal shower—that lead up to the wedding day. Read more >
Publication: Long Island Weddings of Distinction
Issue Date: Spring/Summer 2005
Article: Celebration Bits
Today's brides are opting for bachelorette parties that are more sophisticated than sinful. What's a good girl to do? Read more >
Publication: Nation's Restaurant News
Issue Date: April, 2005
Article: The Few, The Proud, The Chief Executives
It was 1954 when a salesman named Raymond A. Kroc convinced Dick and Mac McDonald to expand their California hamburger stand into a group of restaurants. Kroc fired up the grill at his first restaurant in Des Plaines, Ill. in 1955. Today, there are more than 31,000 McDonalds in 131 countries. Read more >
Publication: Nation's Restaurant News
Issue Date: January 31, 2005
Article: The NRN 50: Fast Causal Players—Amazon Grill
When Michael J. Cordua opened Churrascos, his first Latin-themed eatery, in Houston in 1988 few Texans understood that there was more to Latin fare than Mexican food. Case in point, says Cordua, was his first customer who walked in, realized there were no Mexican dishes on the menu and walked right out. Ever since then, the Nicaraguan-born restaurateur has been on a mission to take Americans "further south than they've ever been for dinner." Read more >
Publication: Nation's Restaurant News
Issue Date: January 26, 2004
Article: The NRN 50: General Managers—Mickey Padilla
Mickey Padilla, the senior general manager of Tucanos Brazilian Grill, never went looking for restaurant work. Instead, it found him. One minute the then-15-year-old Padilla was sitting at a table in a newly opened Mexican restaurant, eating dinner with his family, and the next he was clearing plates off the same table and on his way to a career in the restaurant business. Read more >
Publication: Who What Where
Issue Date: November-December 2003
Article: History Roadshow
Lots of things can get lost when you move. Kitchen utensils, old records, a favorite sweater. But sometimes, in the craziness that is relocating, something even more important can disappear—your family history. Read more >
Publication: Nation's Restaurant News
Issue Date: November 10, 2003
Article: Sbarro continues global expansion, rises to challenge in Moscow
Opening a restaurant is difficult enough. But opening one in a foreign country poses an entirely different set of challenges. The folks at Sbarro know that all too well. The Italian quick-service chain recently launched a new unit in Moscow's Red Square, its second in the area and 30th since entering the Russian market five years ago. Read more >
Publication: Bark
Issue Date: Fall 2003
Article: Yoga Goes to the Dogs
Is your canine companion a fur ball of stress? To help him chill out you could go for a long walk, play a game of fetch or encourage a primal howl. Or, if you're open to a more Zen-like approach, you might try the latest doggie de-stressor: yoga for dogs, also known as doga.
Read more >
Publication: Bark
Issue Date: Summer 2003
Article: A New Leash on Life
It's a Tuesday morning. Inside Thompson Hall, in a colorfully decorated basement-level room, a small group of women, each with a Labrador retriever puppy at her side, sit in a circle. Barbara, a matronly woman with short brown hair and wire-rimmed glasses stands and commands her 16-month-old yellow Lab, Danny, to sit and stay. She then walks out of the circle into an adjacent area set up like an apartment and closes the baby gate behind her. She lies down on the floor as though injured and calls out: "Help! Danny! Help!" Read more >
Publication: Filmmaker
Issue Date: Summer 2003
Article: Form-less
What if to submit to multiple film festivals you didn't have to spend hours, even days, researching them, filling out endless applications, dubbing countless VHS tapes, or dropping chunks of change to send it all via snail mail?
You don't. Read more >
Publication: Specialty Food
Issue Date: June 2003
Article: The Great Cheeses of Italy
Authentic Italian cheeses are exploding in popularity as they become
increasingly available in specialty markets, supermarkets, and on menus at
quality restaurants throughout the U.S. Yet for many Americans, the image of
Italian cheese is still processed mozzarella on a pizza or imitation
Parmesan in a cardboard container. Which means it's up to retailers and
cheesemongers across the country to turn their customers on to the great
cheeses of Italy. Read more >
Publication: Time Out New York
Issue Date: June 19-26, 2003
Article: Star Search
Everybody wants to be famous. Unfortunately, as the Stones say, you can't always get what you want. But even if you can't sing like Mick Jagger, act like Robert De Niro, or serve like Venus Williams, you can still get a taste of fame- and you don't have to eat insects and entrails while sequestered on a tropical island to do it. We spoke to some showbiz insiders who revealed where you can get your 'do done by the hairstylists to the stars, retain a television set decorator to redo your apartment, score furnishings that costarred with the likes of Madonna and Leo on film, and more—all on the paycheck of an extra. Read more >
Publication: Specialty Food
Issue Date: May 2003
Article: Gelato & Sorbet: The New American Ice Creams
My earliest ice cream memory is getting a heaping scoop of green mint chocolate chip atop a crispy sugar cone. There was something about that bright green color, the chunky chocolate chips, and ultra creaminess that set it apart from the dozens of other flavors in the case. One lick and I was hooked. And I'm not alone. Americans love ice cream. According to the U.S. Department of Agriculture, we consumed more than 1.6 billion gallons—that's 23 quarts per person—of the creamy stuff and other related frozen desserts in 2002. Read more >
Publication: DigitAll
Issue Date: Spring 2003
Article: Bitstream
Looking for elegant form and state-of-the-art function in a big TV? Unwilling to give up the brilliance of HDTV, maximum brightness and contrast, flicker-free images, and unbelievably detailed text and images? Sprinkle the magic of DLP on your next TV purchase. Read more >
Publication: Time Out New York
Issue Date: January 30-February 6, 2003
Article: House Calls
Think of all the things you can have delivered to your apartment—Chinese food, booze, strippers—to while away an evening in. Now imagine if home entertainment could also be a productive affair. There are an abundance of enterprising professionals willing to come to your apartment and teach you and your friends how to do something other than watch HBO. Read more >
Publication: Time Out New York
Issue Date: August 22-29, 2002
Article: Moaning Glory
Filmmaker Julie Davis has always been a Jane-of-all-trades, though she never thought she'd be using all of her skills simultaneously on one movie. But that's exactly what she did on her latest feature, Amy's Orgasm. "It was a dream come true, but really hard," says Davis, who not only wrote, produced, directed and edited the film, but stars in it too. "I really wanted to play the lead, but I didn't think I could pull it off. I was auditioning people. And I was sure that somebody would just come in that would be fantastic and blow us all away. But nobody came."
So to speak. Read more >
Publication: Bark
Issue Date: Fall 2002
Article: Hero Worship
September 11 proved that heroes come in all shapes, sizes and colors—and species. Case in point: search and rescue (SAR) dogs. More than 300 dog-and-handler teams from across the nation were involved in rescue efforts related to the events of 9/11. But like their human counterparts, these canine heroes save lives year round. Now the American Kennel Club (AKC) honors their valuable contribution with DOGNY. Read more >
Publication: The Philadelphia Inquirer
Issue Date: February 2, 2002
Article: Knitting together life and the need to create
Sewing, knitting, building. Once these were the crafts of our grandparents. Now they're the latest trend. Signs can be seen from coast to coast. In New York, hip classes and sewing circles are popping up—and filling up—all over. Across the country, enrollment at Home Depot's free how-to classes has spiked. In Philadelphia, knitting classes and clubs are cropping up faster than you can unravel a ball of yarn. And there's even a new national magazine called ReadyMade, dedicated to teaching the art of making something out of something else. Read more >
Publication: Philadelphia City Paper
Issue Date: March 29-April 5, 2001
Article: Work Clothes
The professional kitchen is largely a man's world. Case in point: Chef Jenifer Foy is the only female chef at The Restaurant School in West Philadelphia.
Read more >
Publication: Philadelphia City Paper
Issue Date: June 29-July 6, 2000
Article: Unbreakable Cuisine
One of the best restaurants in town just closed up shop, and you missed it. That's because the food at this eatery wasn't designed for public consumption. It was dished out to cast and crew members of director M. Night Shyamalan's latest film, Unbreakable.
Read more >
Publication: Philadelphia City Paper
Issue Date: May 18-25, 2000
Article: Show & Tell
At the Fabric Workshop and Museum, a once sterile office has been transformed into a contemporary video lounge complete with bright orange club chairs, plaid floor-to-ceiling curtains, cork-covered floors and birch plywood ceiling, all designed by artist Jorge Pardo.
Read more >
Publication: Philadelphia City Paper
Issue Date: February 17-24, 2000
Article: Golden Oldham
Todd Oldham, the 30-something couture designer who leapt to runway stardom in the early '90s with his whimisical, break-all-the-rules women's wear is anything but a fashion diva. In fact, during a visit to Moore College of Art and Design on Feb. 9, Oldham proved that he is about as far away from the cliché of pretentious designer as you can get. Read more >
Publication: Philadelphia City Paper
Issue Dates: 1999-2001
Regular Column: Showbiz
The Regional Performing Arts Center (RPAC) took a new step toward reaching its $255 million goal last week—with a $35 million bond issue. The Philadelphia Authority for Industrial Development is the conduit issuer.
Read more >
Publication: The Philadelphia Inquirer
Issue Date: August 30, 1999
Article: Independent stores making a play in changing world of retail music
When Third Street Jazz closed its doors in January 1998, it looked to some as if the only place to shop for music in Philadelphia would be the big chain stores, such as Tower Records, HMV and Sam Goody.
Read more >
Publication: The Philadelphia Inquirer
Issue Date: February 19, 1999
Article: Art Along the Edge
Trumpet player Todd Margasak spurts staccato sounds—like air being slowly released from a balloon. Long, smooth notes escape slowly from Dave Champion's trombone. All the while Toshi Makihara uses anything he can—palms, finger, elbows and occasionally sticks—to keep the drum beat.
Read more >
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