hello.

Hi! Thanks for stopping by. Here’s a little about me:

-Writer/Editor: short-form essayist, freelance journalist for edible Reno-Tahoe, and columnist for Pulmonary Fibrosis News, available for editing projects

-Beer Educator: Halfway to being a Certified Cicerone (tasting exam in September!) and a Provisional BJCP Beer Judge (tasting exam in August!). I have trained beer staff locally and I like to help breweries with quality control and creative, from recipe formulation to beer presentation. Follow my Instagram @wildbeerwriter to see what I’m up to!

-Marketing director for a financial insurance agency (Yetworth)

-Board Secretary of the Friends of the Truckee Library

-Daughter, sister, dog mom, homestead partner, homebrewer, mountain rider

Below is a portfolio of some of my recently published pieces, no matter the genre.

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writing portfolio

tiny journal iii

Lung Turns to Stone [Short Creative Nonfiction]

“I drink green tea on the rocks in my yellow kitchen. My mom likes the cobalt blue vinyl flooring which has raised lumps colored like varied stones. Reminds her of the coast, the sea, a breeze, breathing.” [Read the whole piece in the tiny journal issue iii]

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web-Beer-Releases-The-Good-Wolf-Brewing8032-1Photo courtesy of The Good Wolf Brewing

Happy Brew Year: Stand-out beer styles from local brewers

As the seasons change, so does a brewery’s tap list. From limited-release, bourbon-barrel-aged monsters to flagship, delicately hopped lagers, here are some special beers to look out for at local craft breweries this winter. [Read more at edible Reno-Tahoe magazine]

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Sorghum-beer-unr-farm01Photo: Candice Vivien, edible Reno Tahoe

Will Work for Gluten-Free Beer

Bread, cereal, spaghetti, snack bars. What do these food items have in common? Grain, which typically constitutes a nightmare for gluten-sensitive eaters. Thankfully, modern food scientists have discovered many gluten-free substitutes that commonly have a base of sorghum, a naturally gluten-free variety of grain from the grass family. And while parts of the world such as Asia have a long history of using sorghum for spirits, American brewers are just getting started with this consumer-friendly base for making 100 percent gluten-free beer. [Read more at edible Reno-Tahoe magazine]

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Courtesy Mountain Bounty FarmPhoto courtesy of Moonshine Ink

Gateway Gardens: Pandemic gardening, farm boxes, and food equity

Victory gardens during wartime weren’t just for supplementing rations; governments also encouraged populations to grow food to boost morale. Now, “pandemic gardening” addresses both concepts, too, during a different kind of global crisis. And with Community Supported Agriculture farm box patronage at an all-time high, it’s no secret that the general public is thinking deeper about where their food comes from.

As one of the designated essential businesses in California, nurseries became a (physically distant) social haven for locals sheltering in place: “Nurseries are a great place for people to have access to in trying times,” said Nancy Collins, manager of Tahoe Tree Company in Tahoe City, especially when you get to see “old friends and acquaintances at a safe distance.” Collins observed a huge spike in interest in growing food, noting extra time at home and uncertainty within the food supply chain as reasons. [Read more at Moonshine Ink]

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Bently Heritage Estate DistilleryPhoto courtesy of Bently Heritage Estate

Spirit World: Craft distilleries deliver a true grain-to-glass experience

While the state of Nevada is full of spirit, distilling alcohol only became legal in 2013 with the opening of Las Vegas Distillery. Since our last coverage of the state’s four other first-ever legal distilleries in 2015, the Lake Tahoe/Great Basin region has more than doubled its craft liquor production facilities.

Standing out through innovation, creativity, and process proves essential to making a name for oneself in the area’s growing distilling community. However, one thing is universal: Each distiller puts their blood, sweat, and tears into their cuts of heads, hearts, and tails. [Read more at Moonshine Ink]

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Drinking a hoppy beer at Truckee PhilosophyPhoto by Jill Sanford

Getting Crafty: Going the extra mile to serve-up specialty beers

Tahoe is known for mountain landscapes, outdoor recreation, world-class ski resorts, and — craft beer? As liquids are wont to do, beer has been steadily seeping its way into this bustling mountain town thanks to passionate people taking on the challenge of providing craft beer to a thirsty audience. (Plus, local crafters at FiftyFifty gained clout at the last Great American Beer Festival.)

Since beer and the outdoors go hand-in-hand, you’d think everyone would stock the best independent beers around — but it’s not that easy. Moonshine Ink consulted with a handful of North Tahoe craft beer retailers and one regional distributor about how and why they get fresh, quality, certified independent beer to their people. [Read more at Moonshine Ink]

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Beer Tasting Event Oktoberfest Beer & Food Pairing Event.png