A sample of editorial features, some penned for clients, others for magazines — and a few that were really for myself.
How to Eat and Drink Your Way through Ojai Valley
It may be a map-dot town, but the agricultural richness of the surrounding valley has long made Ojai a destination for diners — and for creative culinarians. Now, more than ever, there’s a panoply of deliciousness waiting at the Ojai Valley Inn and beyond. Here’s a sampling of what to expect.
Inside the Culinary Mind of Matt McClure
Simplicity, seasonality, a touch of Southern charm — oh, and a lot of farm-fresh produce — these are the ingredients the new executive chef is using to usher in a new generation of dining at the Woodstock Inn & Resort.
Love Letter to Bermuda
Year after year, the mid-Atlantic archipelago of Bermuda draws travelers with its pink-sand beaches, enchanting caves, rich history, and a treasure trove of diving and snorkeling experiences. Here, I asked some of its notable residents about what makes it so specia.
On the Rise
In the past few years, Ojai, California, has become a sourdough mother of sorts, giving rise to a crop of bakers who are dedicated to perfecting the art of naturally leavened bread.
A Foodie’s Guide to Opal’s Best Eats
At Opal Collection hotels and resorts across the Sunshine State, the restaurant concepts each tell a story — a deliciously good one.
Of House and Home
The story of how Frank Lloyd Wright's Bachman Wilson House found its way to Arkansas is one of stewardship, devotion and sacrifice.
How to Fall in Love with a River and a Rod
An essay on my first attempt at one of the Natural State’s most beloved traditions: fly fishing.
A New Green Hat in Town
In a Northeast DC warehouse, an ex-lawyer and his son-in-law are paying homage to a legend from Washington’s boozy past—and hoping to tap into a still very thirsty local market.