Hi, I’m Jane.

My career in journalism started with tech (San Francisco) and international news (London) before I landed a job at BusinessWeek in New York and somehow persuaded a patient editor to let me write a story about the renaissance in American cheese – because, you know, CEOs need to know that kind of stuff. After one tipsy afternoon pairing wines with cheeses, I knew food writing was for me. I quit my real job, gave up my apartment, and several months later ended up at cooking school.

Since then, I’ve served as food editor at Boston Magazine and a staff writer at The Washington Post food section. As a freelancer for publications including The Wall Street Journal, the New York Times, and Eating Well, I’ve asked pressing questions like how do we make restaurant work sustainable for workers and is it actually possible to teach people to eat their vegetables? My podcast Pressure Cooker launched in 2022 and won a James Beard award the following year. In 2024, I launched Consumed: a trusted resource and community for people who care about food, well-being, and planetary health, but don’t have endless mental energy to devote to making food decisions.

I live in Washington, D.C. with my husband, daughter our cat, named Cat.