Food historian and futurist, with a concentration in the history of urban food markets, particularly in Western Europe during the 19th century. Why does a historian think about the future of food? It's all about context, having the knowledge about how we got here as we think about the future. Am particularly interested in the use of technology to improve and re-invent the global food supply chain.
Researched, wrote, photographed for four consumer interest books, wrote two non-fiction books, consulted for companies, big and small, about electronic publishing strategies, founded non-profit educational farm, participated on a dozen non-profit and for-profit boards, managed and developed boards of directors, planned events, solicited grants, donations, traveled to remote areas of the world, speaking two foreign languages in addition to English. Holds culinary certificates in cheese, Cordon Bleu (London). Produced and marketed heritage food products.