Simran is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love (HarperCollins) about changes in food and agriculture told through bread, wine, chocolate, coffee and beer. The text has been translated into Italian and Korean and was named one of the best food books of 2016 by Smithsonian. She is the contributing author of Ethical Markets: Growing the Green Economy (Chelsea Green) on sustainability and business. Her recent work can be found in Smithsonian, The Wall Street Journal, Food & Wine, Prevention Magazine, National Geographic TravelerForbes, The New Food Economy, NPR’s The SaltThe Washington Post, The Guardian, VICE Munchies, DAMELucky Peach, GuernicaThe Dallas Morning News and the Los Angeles Review of Books.

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