Simran’s 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, Guernica, Mosaic Magazine and the Los Angeles Review of Books.

She is the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love (named one of the best food books of 2016 by Smithsonian) about changes in food and agriculture told through bread, wine, chocolate, coffee and beer, and the contributing author of Ethical Markets: Growing the Green Economy on sustainability and business.

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