I’m a writer who also happens to love food.

As a result, I’ve entangled both passions more often than not over the course of my career. I’ve studied in the culinary capital of Florence, acted as Editor-in-Chief of a food magazine, and even worked in a literal chocolate factory. I still contribute in a freelance capacity to other food publications, too.

I’ve also studied psychology and marketing and am painfully aware of what a business loving food has become. From Insta-restaurants to SEO-driven content farms, our enjoyment of what we eat and drink has become so commodified that it’s sapped all the authenticity right out from under us. What is good? What has paid to look good? What’s the difference?

I started MFK Food to clear the fog that’s formed around the food and beverage industry. I write about what I like, with no agenda and no pretense. If I’m sent something to review, and I like it, I’ll let you know. If I don’t, I won’t pretend I do. No bullshit, ever. Sound like a deal?