Agriculture + Climate

Two California women—Eleanor Kuntz and Kerin Law—have created the world's first archive of preserved cannabis specimens.  I wrote about...

I wrote this piece for Reasons to be Cheerful in November. A stone’s throw from the blackjack tables, bison are grazing, beehives are...

I wrote this story about one of my favorite Oregon wineries, Big Table Farm, for Food & Wine's October 2020 issue. With the wildfires still raging in Oregon right now, we here at Food & Wine debated whether it was really the right time to run a story (which appears in our October print issue) about a happy communal dinner in the middle of Oregon wine country. So we reached out to Clare Carver, who owns and runs Big Table Farm together with her husband Brian, for her take on t

This story appeared on Civil Eats on Sept. 18th.  In Ghana, when a person passes a farmer in the field, they call out, “Ayekoo,” which...

By going back to the land, Black farmers are resuming a journey toward “food sovereignty” that began centuries ago. I wrote this piece for...

Populated by seasonal laborers, Oregon’s Willamette Valley could have been devastated by the coronavirus. Instead, it’s become a model...

When our convoluted national supply chains broke down during COVID-19 and meatpacking facilities shuttered due to outbreaks, The Redd on...

I wrote this feature about Portland-based startup MilkRun for Businessweek's food issue.  Julia Niiro on her farm in Canby, Oregon When...

I wrote this in May for British wine magazine Club Oenologique . Back in early February, before the coronavirus pandemic had shuttered...

I wrote this story for Reasons to be Cheerful, David Byrne's new online magazine.  As fake meat floods the market, some fast-food joints...

I wrote this story on March 2nd for Reasons to be Cheerful , David Byrne's new publication.  As Washington State moves to ban companies...

The American cannabis boom goes far beyond the vast ranks of stoners who can finally roll their joints legally. Hannah Wallace looks at...

By now, the wine-drinking public is familiar with sustainability descriptors like  organic , biodynamic ,  and even  natural . They’ve...

This story appeared on SevenFifty Daily on July 25.   The 2017 Eagle Creek fire is seared into Oregon winemaker Michael Garofola’s...

I was on Katherine Cole's the Four Top again—a marvelous podcast about hot-button topics in food and drink. You can listen to our wide-ranging discussion about climate change and wine, the wildfires (and wine), and why rosé should also be enjoyed in the winter, below.  The other guests were climatologist Dr. Greg Jones, writer Jordan Michelman from Sprudge, and Katherine herself.  Listen to "Ep. 45: Dr. Greg Jones | Hannah Wallace | Jordan Michelman" on iTunes. In true Por

I did a Q&A with the director of Linfield College’s pioneering Oregon Wine History Archive for SevenFifty Daily.  In SevenFifty Daily's ...

I wrote about Ben Jacobsen and his Oregon-harvested artisanal sea salt for Inc.'s May issue .  Netarts Bay, a protected estuary on the Oregon Coast, is an ideal spot to harvest salt.                While attending business school  in Copenhagen in 2004, Ben Jacobsen fell in love with Maldon sea salt, the flaky finishing salt prized by chefs. Returning to the United States--landing in  Portland, Oregon --he was shocked to find that no one here was harvesting anything like that

I wrote about mead for the April issue of Food & Wine.  I'd always thought of mead, the ancient alcoholic beverage made from fermented...

Maggie Harrison on her unconventional path to becoming a winemaker and her dedication to a difficult grape. ( This story was originally...

Over a decade ago, while filmmaker Laura Dunn was making her first feature documentary, “ The Unforeseen ,” farmer and poet Wendell Berry...